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
Say no and give an excuse like “my coach would kill me if he found out”
The letter choice C is correct. Vitamins A, D, E, and K are fat soluble <span />
High jump would be a track and field event. In this high jump event, you have a bar that is placed highly and you must try to jump over that bar without touching the bar at all.
I dont know myself i may need it can somebody help me
