Answer:
Option B is correct because through out all the activities, controlling, directing and controlling in not a part of incident coordination activities.
Explanation:
To understand this question, it is necessary to understand that who is incident coordinator? He’s a person who is responsible for tasks related to administration process and ensure that onsite activities are working properly or not. For further explanation, following are the activities that are solely responsibility of incident coordinator:
• To establish the interaction between different agencies and shareholder as well as stakeholders.
• To collect and analyse the send information
• To establish the incident priorities
• To track the resources
• Synchronize public service messages
These are the main functions or activities done by the incident coordinator. He is the managing person and cannot control the authorities or give any sort of directions to any person in the department or office. Same as, he is not responsible or direct to give any orders to the staff members.
Answer Detail:
Level: High School
Subject: Biology
Keywords:
• Incident coordinator
• Shareholder
• Stakeholder
Learn more to evaluate:
Who is shareholder? brainly.com/question/12175451
Administrative work? brainly.com/question/11671451
First, we need to solve for the common ratio from the data given by using the equation.
a(n) = a(1) r^(n-1)
1024 = 4 r^(9-1)
256 = r^8
r = 256^(1/8)
r = 2
Then, we can find the sum by the expression:
S(n) = a(1) ( 1 - r^n) / 1-r
S(9) = 4 (1 - 2^9) / 1-2
S(9) = 2044
Therefore, the correct answer from the choices listed above is option B.
A food establishment
is an operation that stores, prepares, packages, serves, vends, delivers
or otherwise produces food for human consumption. Food that is offered in food establishments
should come from local-approved food sources. They can use produce that they
grow themselves or from agricultural producers that should be licensed and are responsible
to assure that their produce is safe (complying applicable laws). The producer
has to have a United States Department of Agriculture inspected plant. Food
establishments should obtain produce from those who have been certified in Good
Agricultural Practices and Good Handling Practices.
