Task $3$: Setting health and safety objectives

$3$ Since the accident, the owner has decided to set some SMART health and safety objectives for the restaurant.

$($a$)$ Give reasons why $$reducing slips and trips in the kitchen by $100\%$ is not a SMART objective in this kitchen.$(5)$

Note: Consider all aspects of SMART in your answer.

$($b$)$ Comment on whether $$providing adequate health and safety training for all new starters within one month of their start date$$ is a SMART objective.$$