Going to base this on experience:
- daily, nightly cleaning of the store
- the use of strategically placed antibacterial sanitizer near the meat sections as well as the vegetable section.
- timed and automatic misting of vegetables to prevent the growth of bacteria
- instant reaction and response to product spills
- throwing out any unused baked/ cooked goods
- throwing out expired products nightly
- tissues boxes placed around the meat sections
- the use of strong chemicals daily to sanitize the entire store.
- workers who handle food are required to wear gloves
- if someone say cuts you a slice of meat, they have to dispose of the gloves and get a new pair to prevent cross contamination of salmonella
You should only use the end of the wheel and not the sides.
Low my opion thanks ( I could be wrong )
Answer:
A coin is weighted so that the head is twice as likely to appear as the tail. When such ... =>p+2p=1 =>p=1/3 i.e. probability of getting tail in a single toss=1/3 ... The sample space is S = { H, H, T}. So, n(S) = ... How would you find the probability of getting exactly two heads
Explanation:
