Answer:
A.
Explanation:
Based on the scenario being described within the question it can be said that the best action to take would be to apply direct pressure above and below the wound. This is recommended by all medical professionals and slows down bleeding so that the individual does not bleed out and allows medical professionals to arrive and take according action.
Food workers have a mandatory level of involvement in executing a master cleaning schedule.
A master cleaning schedule lists the areas or items that need to be cleaned, the intervals between cleanings, and the person(s) in charge of doing the cleaning. It also includes cleaning equipment, tools, containers, structures, and grounds. It also becomes a work record once it is finished. Cleaning appointments can be made for a few months in the future or for the entire year. The master cleaning schedule needs to be realistically created in order to be practical. It is important to take into account the available labor, production schedules, and unique equipment requirements. Such a timetable should act as both a checklist of tasks that need to be finished and a reminder of their dues. Although the fundamentals of sanitation and hygiene are unchanging, each plant will have its own unique application requirements.
Learn more about the master cleaning schedule here:
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Answer:
Its hard to do but the best you can do is be there for them and talk about good times.
Answer:
a) taking orders and performing repetitive tasks.
Explanation:
Samuel bowels and Herbert Gintis are widely known for their work on the sociology of education. Their book "Schooling in Capitalist America: Educational Reforms and Contradiction of Economic life" reflects how the structure of the capitalist workforce resembles the organization of schools. Their theory presented a view that the school system is a preparatory stage for a productive labor market. The hierarchy and discipline in schools prepare learners to be active labor force.
