Imagine a large$-$scale kitchen operation such as the Mandarin, Boston Pizza, or Swiss Chalet. Even though restaurant customers might experience a relatively quiet, comfortable, and relaxing atmosphere out front, in the kitchen area there are many physical agents that can impair the safety and health of kitchen workers and servers.Refer to Scenario $5-1$: From which source could a chef or sous chef $($preparation cook$)$ be exposed to ionizing radiation?Question $12$ options:a$)$ vegetablesb$)$ microwave ovenc$)$ aluminum pand$)$ kitchen computer