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Ket [755]
3 years ago
9

Which is not part of the food worker top ten? A) Don't serve food to people in the YOPI category. B) Wash your hands after using

the restroom. C) Cook foods to proper temperatures. D) Keep food prep surfaces and utensils clean and sanitized.
Health
2 answers:
Sphinxa [80]3 years ago
5 0
The answer that makes the most sense is:
A)
kvv77 [185]3 years ago
4 0
The answer is A don't serve food to people in the yopi
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Laissez-faire style of leadership is rarely used in a hospital setting because of the difficulty of task achievement by independent nurses

Laissez-faire leadership, also known as non-directive leadership, involves giving over control to the group so that a third party would be unable to tell who was in charge.Leaders that practise laissez-faire have a trusting and dependent attitude toward their workforce.

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Laissez-faire leaders, on the other hand, encourage their staff to use their initiative, resources, and expertise to further their objectives. Managers who use this style of management are very hands-off since they have faith in their staff members' talents. With this leadership approach, team members and subordinates take genuine initiative while they provide direction and assume responsibility as needed.

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