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5. An employee of a company may be exposed at a certain situation that can give damage to them. This situation is often referred to as a A. Control measure B. Hazard C. Risk D. Workplace 6. A caregiver was exposed to a bodily fluid of one of her patients, what kind of hazard was she exposed to? A. Biological hazard B. Chemical hazard C. Ergonomic hazard D. Psychological hazard 7. What tool is used to grasp and hold food? A. Blender B. Food processor C. Knife D. Food tong alco 12. sub pre effe A. C B.L C.I D. M289ABCD 13. pos bo to A. B. C. 14 to
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