Answer:
Identify the goal of the plan. ...
Identify stakeholders. ...
Create a hierarchy for sharing information on the crisis. ...
Assign people to create fact sheets. ...
Identify and assess example crisis scenarios. ...
Identify and answer common questions. ...
Identify potential risks.
Explanation:
hope this helps
The stands for apply a brace or splint to the area.
Producing toxins is the answer
Safety belts ..............
1. cut, trim or otherwise prepare the food to be poached.
2. bring an adequate amount of cooking liquid to the desired starting temperature. (for some items, the cooking liquid is first brought to a boil and then reduced to the poaching temperature.) place the food in the liquid.
3. first submersion poaching, the liquid should completely cover the food.
4. foreshadow poaching, the liquid should come approximately half way up the side of the food. If shallow poaching, cover the pan with a piece of buttered parchment paper or a lid
5. maintaining the proper temperature, poach the food to the desired doneness in the oven or on the stove top, doneness is generally determined by timing, internal temperature or tenderness
6. remove the food and hold it for service in a portion for the cooking liquid or, using an ice bath cool it in the cooking liquid.
7. the cooking liquid can sometimes be used to prepare an accompanying sauce or reserved for use in other dishes
