Tobject]user: which of the following is not a benefit of safety and health programs?
a. improved morale and productivity.
b. increased efficiency by bypassing safety standards
c. reduced work-related injuries and illnesses.
d. reduced workers��� compensation costs.

Which of the following must be cooked to 145º f? a. chicken and stuffing b. ground beef and eggs not served immediately c. beef roasts and seafood d. all of these must be cooked to 145° f.

Write a personal plan that can be used to reduce or prevent injury. identify the hazards you would like to prevent from occurring. include strategies in your plan that can be used to address peer pressure and other influences (both internal and external). use valid research sources to create your personal plan.

What is the slope of the line shown below? (1,7(3,5)t- 10+ hh-ttetoiliemma asat 9t0elp00od-1