magine 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 $5-1$: During the dinner hour when there are a lot of boiling pots, frying pans, and hot ovens in constant operation, what is likely to be the typical humidex range captured using the WGBT index?

Question $4$ options:

$2029$ degrees C

$3039$ degrees C

$4045$ degrees C

$46+$ degrees C