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Sometimes, licensure and certifications must be periodically renewed by examination or the completion of a prescribed number of continuing education units (CEUs). EMS providers may also hold non-EMS credentials, including academic degrees.
The use of the terms "EMT-Intermediate/85" and "EMT-Intermediate/99" denotes use of the NHTSA EMT-Intermediate 1985 curriculum and the EMT-Intermediate 1999 curriculum respectively. In addition, not all states use the "EMT" prefix for all levels (e.g. Texas uses EMT-Paramedic and Licensed Paramedic).
Continuing education courses can cover a variety of topics, provided that they cover relevant material, including college courses covering anatomy, physiology, or psychology, to more applied courses that are either standardized, such as a Prehospital Trauma Life Support (PHTLS), or tailored to the needs of an individual EMS system or region.
Donald Trump is condemning the alleged actions of Luigi Mangione and the people who defend him.. In a Dec. 17 news conference, the president-elect, 78, denounced the man accused of killing ...
The training, knowledge base, and skill sets of both paramedics and emergency medical technicians (both competed for the job title, and 'EMT-Paramedic' was a common compromise) were typically determined by what local medical directors were comfortable with, what it was felt that the community needed, and what could actually be afforded.
The bond for the man accused of shooting a Tarrant County sheriff’s deputy Monday at a Fort Worth bank was raised Tuesday afternoon to $1 million after outrage over the initial amount being set ...
Afterward, The FM 1960 Community (The stretch of FM 1960 between I-45 and SH 249), took the initiative to form an emergency medical service which came to be known as Cypress Creek EMS, named after the large creek that runs through the area. CCEMS was chartered as a non-profit corporation by the state of Texas on July 25, 1975.
Jae Lee, executive chef at The Joule in Dallas, Texas. Mickey Woods, chef de cuisine at Evelyn’s at Hutton Hotel in Nashville, Tennessee. Caitlin Bensel; Food Styling: Torie Cox.
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