Answer:
Most prospective travel photographers find out very early on in their careers that travel photography is very different to taking photographs when you travel. As a travel photographer, your absolute focus has to be on taking photos, and nothing else comes above that. Tiredness, hunger, boredom, and time with loved ones are sacrificed while you are on the road, so that you can maximize your time, and achieve the best possible photographs.
Travel-Photography-Skills
Here are some of the skills needed to be a professional travel photographer.
Perfect Planning
The reality is that the majority of the time when you are on the road, you will be pushed for time, and even more so if there are unforeseen circumstances like delays or poor weather. To ensure that you can maximize your time in each location, you have to plan as much as possible for every trip. Start off by creating a detailed shot list, then break down your trip day by day, and even hour by hour. Work out the direction of light at different times of the day, and think about the best time to photograph. If you are photographing somewhere or something that has been photographed a lot, browse through stock image libraries at what already exists, and think how you can make your shot unique. Remember to always have a back-up plan in case you have a poor weather day.
Every little detail that you can pre-plan will enable your time to be used more efficiently while you are away.
Explanation:
The correct answer to this open question is the following.
The potential kitchen contaminant I am going to choose is the most common: people´s hair. That is why the first rule for people who work in the kitchen is to have their hair neatly tied back and to wear some kind of hair protection.
So this idea supports the way I would establish the seven principles of the HACCP (Hazard Analysis Critical Control Point) procedure, in order to eliminate this contaminant from my kitchen.
People's hair has many invisible substances that could be dangerous when preparing the ingredients for the food. So a more strict control and application of the principles of the HACCP would create a culture of prevention.
The seven principles of HACCP are 1) Conduct a hazard analysis. 2) Identify the critical control points. 3) Stablish critical limits. 4) Monitor the critical control points. 5) Establish a corrective action. 6) Verification. 7) Keep records.
I believe value is the lightness or darkness of a color.
Why is this in the art section-
