Maintenance personnel in a food service establishment . should not be allowed in the food preparation area at any time

should be trained in food safety procedures

should undergo a background check for a history of product-tampering

should be trained in food preparation as a backup

if you look it up on googl its the first link on there

Explanation:

for me i would

1.   break up the project into simpler tasks

2. prioritize the tasks

3. create an action plan

4. create a schedule

5. delegate work

this would be logical sequence, because:

1.   i need to know what the simple tasks are

2. i need to know which ones need to be done in order of importance

3. make a plan to get everything done in the correct order

4. set up the times and days for completion

5. hand out tasks to other to get it all done.