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
There are six skill related components. Agility, balance, coordination, speed, power, and react time.
Answer:
everybody does big brain right there
Answer:
Explanation:
Heat-Related Illnesses (Heat Cramps, Heat Exhaustion, Heat Stroke...
Heat cramps.
Heat exhaustion.
Heat stroke.
Symptoms and first-aid measures for heat injuries
Move to a cool place and rest. Don't continue the activity.
Remove excess clothing and place cool cloths on skin; fan skin.
Give cool sports drinks containing salt and sugar.
Stretch cramped muscles slowly and gently.
