I believe the answer is: <span>Thought stopping
</span><span>Thought stopping refers to a therapy technique that is aimed to remove problematic thought that might be the source of the patient's psychological problem.
In the scenario above, this problematic thought came from the falsehood which make bella believed she would always got laughed at and causing the anxiety problem toward her</span>
Explanation:
As a childhood educator, teaching young children about safety is very important. Designing proper and effective rules is an important step in helping children to keep safe.
The basic safety rules and safety limits that I have in my classroom are :
1. Always listen to your teachers and parents.
2. Do not play with sharp objects such as sharp pencils or other stationary.
3. While wait for your turn and do not rush while moving into the elevator lift.
4. Always seat at your proper place.
5. While going to the washroom, walk properly and be careful on the wet surfaces.
6. Wear seat belt while in the car.
7. When the teacher speaks, keep quiet and listen properly.
8. Use the staircase carefully. Do not push others or run.
9. Do not bully others, verbally and physically.
10. Learn to respect others.
11. Always move safely.
Some of the steps to follow to make sure that the children understands the rules properly are :
- Explain them the rules why they are important to us.
- Repeat the rules regularly to the children so that they remember them and follow.
- Make sure to involve the children while telling them the rules.
- Make a chart of the set of rules which is children friendly and easy to follow.
- We can also make a video of the rules.
- Posters can also be made to explain them the rules.
- Create some activities involving children so that they learn how and where to follow the safety rules.
Checks and balances is the answer.
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
Learn more about Temperature here: brainly.com/question/25677592
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Risk Group 4 agents cause serious or lethal human or animal disease and are readily transmitted. Effective treatment and preventive measures are not usually available. Examples include: Smallpox virus, Ebola virus. No bacteria, fungi, or parasites in this group.
