It is difficult to treat, and there are no treatments with proven effectiveness.
Answer:
BUSINESS PRIORITIES. The extent to which an organisation prioritises food safety and their overall attitude regarding food safety.
RISK PERCEPTIONS. ...
PERCEPTION OF FOOD SAFETY PROCEDURES. ...
OWNERSHIP OF FOOD SAFETY. ...
COMPETENCE. ...
LEADERSHIP. ...
EMPLOYEE INVOLVEMENT. ...
EMPLOYEE COMMUNICATIONS.
Explanation:
Id go with A because the avg for 15 year olds is about 72ish to 100ish.
In making your brochure it is important to Make use of the guidelines and Define heat stroke and heat exhaustion. This will help with knowing how to treat a person suffering from heat stroke and heat exhaustion. This is further explained below.
<h3>What are
heat stroke and
heat exhaustion. ?</h3>
Generally, heat exhaustion is simply defined as Muscle pain, sudden perspiration, and vomiting.
While heatstroke occurs when your body's temperature exceeds 103 degrees Fahrenheit.
In conclusion, Use the recommendations and define heat exhaustion and heat stroke while creating your brochure. In the event of a heat stroke or heat exhaustion, this information will be useful.
Read more about heat stroke
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