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You recently started a food tour company. You bring people around Denver to sample various tasty bites from local restaurants. You've noticed there is a risk people might sue you if they get sick eating the food. If you decide to treat that exposure, which risk control technique might be classified as a loss reduction technique?

A. Having a nurse on staff that accompanies you on the tours.
B. Having tour guests sign a waiver
C. Asking tour guests to disclose peanut allergies
D. Offering vegan alternatives

Sagot :

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