7: 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. (4 pts)

Please only answer the Loss Prevention for me. Thank you!