Food service facilities and equipment should to be designed so that . no food ever makes direct contact with stainless steel or ceramic

dirt and spilled food can be easily cleaned off

any wet substance will roll automatically to the floor

it is practical to "hose off" the entire facility when needed

dirt and spilled food can be easily cleaned off.

Explanation:

1. protective factors are characteristics associated with a lower likelihood of negative outcomes or that reduce a risk factor's impact. individual-level protective factors might include positive self-image, self-control, or social competence

2. attitudes are the response that is a result of our values. values decide what we think as for right, wrong, good, or unjust. attitudes are our likes and dislike towards things, people, and objects. they represent several beliefs focused on a specific object or situation