Yes, there are sometimes earthquakes in South America. :)
Answer: Health Education Specialists can be employed in Schools, Public and Community, worksite and healthcare(hospitals)
Explanation: Health Education Specialists can also be referred to as "Health Educators". These specialists can work in Schools by teaching simple health tips like proper handwashing before and after using the toilet, when coming from the playground and before eating. They can also teach students covering of their mouth when coughing or sneezing to prevent spread of micro organisms.
Community- Health Education Specialists can also work for the community by teaching ways to prevent communicable diseases E.g. flu, in which they would teach the importance of covering the mouth while coughing. Also people in the community will be taught on necessary steps to prevent Non communicable diseases such as hypertension. Steps would include reduction of salt intake and daily moderate exercise.
Worksite- Health Education Specialists here would give tips and education on how to stay healthy while working in work sites
Healthcare- Health Education Specialists in the hospital settings give useful educational tips on how to stay safe and healthy depending on one's disease condition.
Health Education Specialists are needed and employed in these four areas. Their work in these areas are quite similar but not exactly the same depending on the environment. For instance, the health education given to students in schools would be quite different from that given in the Out Patient Department of the Cardiology unit in a healthcare setting
<span>The temperature at which food is kept is very important, because is it a factor that controls the growth of disease-causing bacteria in food. </span>Potentially hazardous f<span>ood is food from an animal origin that is raw or heat-treated, or from a plant origin that is heat-treated, some vegetables and fruits. These potentially hazardous </span>foods must be kept at temperature outside the temperature danger zone. The temperature danger zone is between 41°F and 140°F. The potentially hazardous foods must pass through the temperature<span> danger zone as quickly as possible.</span>T.