Assigning food handlers to follow customers through the self service area
To prevent food poisioning, premises are often designed in a linear flow: Back door: products arrived > Sink: Product cleaned > Fridge: Product stored at correct temperature > Preparation area > Cooking Area > Service Area The main aim is to prevent cross-contamination amongst products. Also fridges are designed in a way whereby raw meat is stored below ready to eat products such as salad leaves. Any product which is ready to eat is a HIGH-RISK product, and needs to careuflly handled with a food business to prevent contamination. To prevent food spoilage, a premises should be designed to encourage stock rotation, perhaps through adequate storage space.
By chopping meat and vegetables on the same cutting board.
Go to a contamination control area to remove the GCE.
Go to a contamination control area to remove the GCE.
You need to be careful. Clean everything off thoroughly to prevent any contamination from occurring or anyone getting sick.
This is the determinaton of contamination in a specific area.
The worst damaged reactor would require complete demolition and rebuilding to repair it and the levels of radiological contamination in the area are unsafe for such work and of a nature as to make cleanup impractical. The best course of action at this time is encapsulation of the reactor to prevent further contamination of the surrounding area (much like at Chernobyl).
Out of area is when you get called by a telemarketing company that has not setup their call-back number in their system (intentionally) or when someone calls you from some sort of internet to phone dialing service whereby there is no number to call back to.
Secondary contamination
The smallest colorable area on a display device is a PIXEL.
It allows you to remove your IPE, any surface contamination, and move to an area free of toxic material.
program that display the area of a circle of a reduce