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 contamination 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.