Rotation ; I'm guessing you're taking Earth Science
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:
brainly.com/question/20115597
#SPJ4
Answer: Sponge harvesting
Explanation: In 1905, he introduced sponge diving to the area and recruited Greek sponge divers from the Dodecanese Islands. By the 1930s, the sponge industry of Tarpon Springs was very productive, generating millions of dollars a year.
The responded by making bombs and nuclear weapons that led to the cold war
