Read the case study below and then answer the questions that follow. Salim is a 28-year old foodservice manager at a restaurant. He is responsible for supervising and managing the employees working in the back of the restaurant. These employees are between 16 years old and 55 years old. Furthermore, they are from different cultural backgrounds and different nationalities. Arabic is not the native tongue for most of them, and some of them do not know English Generally, employees receive "on the job training" about basics of safety such as time/temperature, sanitizing, cleaning, hand washing and appropriate hygiene. However, because the turnover is very high in the restaurant, the training might be done hastily. Some new employees might be put into the job without any training if they happen to start their job on a busy day at the restaurant. Owners of the restaurant acknowledge the importance of food safety and that fact that any negligence might put them out of business. Nevertheless, they sometimes complain about the additional cost for training. One day, Salim comes to work and he is already very upset even before stepping into the restaurant. He couldn't find a clean outfit to wear to work, so he had to dig through the dirty laundry to find something to wear. He needs a haircut and his hands need good scrubbing especially after working on his car the night before. The minute he walks into the kitchen, he sees a number of trays of uncooked meat on one of the tables. It seems that they have been there on the table at room temperature for some time. Salim feels so frustrated with his employees. Getting them to practice food safety seems an impossible task even after all the efforts he has made. For example, he has put big signs everywhere in the kitchen with these words: KEEP HOT FOOD HOT AND COLD FOOD COLD and WASH YOUR HANDS ALWAYS AND OFTEN. Thermometers are given to all employees when they start working in the kitchen to measure food temperature. Soap, hand sinks and paper towels are available to facilitate frequent washing of hands. Identify the communication barriers and challenges in the case study above. What solutions might Salim consider in addressing each of these barriers and challenges? Related to staff