Which of the following is a step at which a control can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level? A. Critical limit B. Verification step C. Rate-limiting step D. Critical control point

Theatre spaces and the actors exercise #4 experience and explain the difference for an actor, audience and director on performing a scene in different “stage spaces”. use the previous scenario “i’m thirsty” to adlib a short scene in front of the class who will take the roll of the audience in different theatre spaces i. e. proscenium, arena and thrust discuss with the class about the experience and what it was like to experience different theatre spaces from the actor, the audience and the director’s point of view. then write a short paragraph about what you learned concerning the affects of different theatre spaces on a performance.

Ineed some on finding music. i have a nephew who is into rap, but when i find a rap song, it seems to either be too old for his taste or to him it isn't good enough. can someone suggest some good music for me to see if he likes it or not?

Which set of design principles does this image illustrate? a. balance and movement b. pattern and emphasis c. contrast and balance d. unity and movement e. balance and emphasis