Imagine you own a restaurant and are considering adding a raw bar to raise new revenue.
However, you are worried about the additional risk of food poisoning due to either contami-
nation or improper refrigeration that it brings to your operation. List a feasible example of
each of the following risk control techniques that you may implement and tell whether this
reduces frequency, severity, or both. Defend your selection: Reactive Avoidance, Proactive
Avoidance, Loss Prevention, Pre-loss Loss Reduction, Post-loss Loss Reduction, Separation,
Duplication, Diversi cation.