27. Which of the following is a precaution a food service operation can take to prevent slip-and-fall accidents on the premises? a. After a spill has been cleaned up, verbally inform all employees that the floor is wet. b. Wear open-toed shoes only if the floor has been treated with a nonskid substance. c. Keep boxes, mops, and brooms off floors. d. Use a chair or milk crates to reach items on high shelves. OA OB OD OC