Answer to Question 1
Do not microwave food in plastic containers.
Do not add hot liquids or foods to plastic containers.
Check recycling codes on plastic bottles and containers. Plastic containers with the recycling code of 3 or 7 may contain BPA.
Use glass bottles or containers.
Consume clean, fresh, or frozen vegetables and fruits.
Answer to Question 2
1 . Clean hands, surfaces, utensils.
Wash your hands. It takes 20 seconds worth of washing with soap and water to really clean your hands of germs.
Repeat hand washing between handling of different foods.
Wash your hands after using the bathroom.
Wash counters, equipment, and utensils in between handling different foods.
2 . Thoroughly wash raw fruits and vegetables under running water.
3 . Separate raw and cooked foods.
Keep raw and cooked foods in separate containers.
Clean equipment, utensils, and counter tops in between uses for different foods.
4 . Cook foods to proper temperatures.
Internal temperatures of meat are maintained or increase after being removed from heat. Let beef, lamb, and pork rest for 3 minutes before serving to allow them to keep cooking.
5 . Store foods at the proper temperature.
Keep cold foods cold. Store foods at 40F or less as soon as possible after purchase or use.
6 . Do not consume unpasteurized milk or other dairy products, or raw or undercooked eggs.
7 . When in doubt, throw it out
If you are not sure that a food is safe to eat, do not eat it.
OSHA regulations require the use of sharps containers to discard used needles.
Avoid hiking your shoulders as you pull back.
Anterior and posterior triangles of the neck. Avoid massage in anterior neck.
Vertebral column. Avoid heavy pressure directly over spinous processes.
Thoracic cage. Avoid heavy pressure over the sternum and xiphoid process; caution over rib cage.
Describe the Conceptual Forecasting Framework in your own words.