ࡱ>       M )bjbj== WW|AlfeeeXgjfss"<(dddCp(,wUd$ /k?Ckkwdd-wwwkddwkw`w6#ds pc\fD]el C0s.ٶwٶwffCABINET FOR HEALTH AND FAMILY SERVICES DEPARTMENT FOR PUBLIC HEALTH REGISTERED SANITARIAN FIELD HANDBOOK  PREPARED BY Kentucky Registered Sanitarian Examining Committee Printed with State Funds KRS 57.375 TABLE OF CONTENTS  TOC \o "1-3" \h \z  HYPERLINK \l "_Toc72135460" INTRODUCTION  PAGEREF _Toc72135460 \h 1  HYPERLINK \l "_Toc72135461" ELEMENTS  PAGEREF _Toc72135461 \h 2  HYPERLINK \l "_Toc72135462" ABBREVIATIONS FOR UNITS OF MEASUREMENT  PAGEREF _Toc72135462 \h 5  HYPERLINK \l "_Toc72135463" METRIC EQUIVALENTS  PAGEREF _Toc72135463 \h 6  HYPERLINK \l "_Toc72135464" LENGTH  PAGEREF _Toc72135464 \h 6  HYPERLINK \l "_Toc72135465" AREA  PAGEREF _Toc72135465 \h 6  HYPERLINK \l "_Toc72135466" VOLUME  PAGEREF _Toc72135466 \h 6  HYPERLINK \l "_Toc72135467" CAPACITY  PAGEREF _Toc72135467 \h 6  HYPERLINK \l "_Toc72135468" WEIGHT  PAGEREF _Toc72135468 \h 6  HYPERLINK \l "_Toc72135469" PRESSURE  PAGEREF _Toc72135469 \h 6  HYPERLINK \l "_Toc72135470" WEIGHTS AND MEASURES  PAGEREF _Toc72135470 \h 7  HYPERLINK \l "_Toc72135471" LINEAR MEASURE  PAGEREF _Toc72135471 \h 7  HYPERLINK \l "_Toc72135472" CIRCULAR MEASURE  PAGEREF _Toc72135472 \h 7  HYPERLINK \l "_Toc72135473" SQUARE MEASURE  PAGEREF _Toc72135473 \h 7  HYPERLINK \l "_Toc72135474" LIQUID MEASURE  PAGEREF _Toc72135474 \h 7  HYPERLINK \l "_Toc72135475" VOLUME  PAGEREF _Toc72135475 \h 7  HYPERLINK \l "_Toc72135476" AVOIRDUPOIS WEIGHT  PAGEREF _Toc72135476 \h 7  HYPERLINK \l "_Toc72135477" APOTHECARIES WEIGHT  PAGEREF _Toc72135477 \h 7  HYPERLINK \l "_Toc72135478" CONSTANTS  PAGEREF _Toc72135478 \h 8  HYPERLINK \l "_Toc72135479" METRIC SYSTEM  PAGEREF _Toc72135479 \h 8  HYPERLINK \l "_Toc72135480" CONVERSION RATIOS  PAGEREF _Toc72135480 \h 8  HYPERLINK \l "_Toc72135481" CONVENIENT MULTIPLIERS  PAGEREF _Toc72135481 \h 9  HYPERLINK \l "_Toc72135482" PURIFICATION OF WATER FOR EMERGENCY USE  PAGEREF _Toc72135482 \h 10  HYPERLINK \l "_Toc72135483" HEAT  PAGEREF _Toc72135483 \h 10  HYPERLINK \l "_Toc72135484" CHEMICAL  PAGEREF _Toc72135484 \h 10  HYPERLINK \l "_Toc72135485" LIQUID CHLORINE LAUNDRY BLEACH  PAGEREF _Toc72135485 \h 10  HYPERLINK \l "_Toc72135486" TINCTURE OF IODINE  PAGEREF _Toc72135486 \h 10  HYPERLINK \l "_Toc72135487" WATER  PAGEREF _Toc72135487 \h 11  HYPERLINK \l "_Toc72135488" WATER CONVERSION FACTORS  PAGEREF _Toc72135488 \h 11  HYPERLINK \l "_Toc72135489" CLASSIFICATION OF WATER HARDNESS  PAGEREF _Toc72135489 \h 11  HYPERLINK \l "_Toc72135490" PARTS PER MILLION  PAGEREF _Toc72135490 \h 12  HYPERLINK \l "_Toc72135491" pH  PAGEREF _Toc72135491 \h 12  HYPERLINK \l "_Toc72135492" TEMPERATURE  PAGEREF _Toc72135492 \h 13  HYPERLINK \l "_Toc72135493" NUMBER OF U.S. GALLONS IN ROUND TANK FOR ONE FOOT IN DEPTH  PAGEREF _Toc72135493 \h 15  HYPERLINK \l "_Toc72135494" VENTILATION SYSTEMS  PAGEREF _Toc72135494 \h 16  HYPERLINK \l "_Toc72135495" A WEIGHTED SOUND LEVELS OF SOME NOISES FOUND IN DIFFERENT ENVIRONMENTS  PAGEREF _Toc72135495 \h 17  HYPERLINK \l "_Toc72135496" NOISE  PAGEREF _Toc72135496 \h 18  HYPERLINK \l "_Toc72135497" HEALTH EFFECTS  PAGEREF _Toc72135497 \h 18  HYPERLINK \l "_Toc72135498" BASIC SOLUTION  PAGEREF _Toc72135498 \h 18  HYPERLINK \l "_Toc72135499" DEFINITIONS  PAGEREF _Toc72135499 \h 18  HYPERLINK \l "_Toc72135500" PERMISSIBLE NOISE EXPOSURES DURATION PER SOUND LEVEL dB/A  PAGEREF _Toc72135500 \h 18  HYPERLINK \l "_Toc72135501" LIGHTING  PAGEREF _Toc72135501 \h 19  HYPERLINK \l "_Toc72135502" RECOMMENDED LIGHTING REQUIREMENTS  PAGEREF _Toc72135502 \h 19  HYPERLINK \l "_Toc72135503" AIR QUALITY DEFINITIONS  PAGEREF _Toc72135503 \h 20  HYPERLINK \l "_Toc72135504" AIR QUALITY DEFINITIONS, continued  PAGEREF _Toc72135504 \h 21  HYPERLINK \l "_Toc72135505" AIR QUALITY DEFINITIONS, continued  PAGEREF _Toc72135505 \h 22  HYPERLINK \l "_Toc72135506" AIR QUALITY DEFINITIONS, continued  PAGEREF _Toc72135506 \h 24  HYPERLINK \l "_Toc72135507" ENVIRONMENTAL CONTROL OF PESTS  PAGEREF _Toc72135507 \h 25  HYPERLINK \l "_Toc72135508" PEST INSECTS/ARACHNIDS  PAGEREF _Toc72135508 \h 25  HYPERLINK \l "_Toc72135509" ROACHES  PAGEREF _Toc72135509 \h 25  HYPERLINK \l "_Toc72135510" FLIES AND MOSQUITOES  PAGEREF _Toc72135510 \h 25  HYPERLINK \l "_Toc72135511" FLEAS AND MITES  PAGEREF _Toc72135511 \h 26  HYPERLINK \l "_Toc72135512" SPIDERS  PAGEREF _Toc72135512 \h 26  HYPERLINK \l "_Toc72135513" TICKS  PAGEREF _Toc72135513 \h 26  HYPERLINK \l "_Toc72135514" PEST BIRDS, BATS & RODENTS  PAGEREF _Toc72135514 \h 27  HYPERLINK \l "_Toc72135515" PIGEONS, SPARROWS, BLACKBIRDS (STARLINGS, GRACKLES, COWBIRDS)  PAGEREF _Toc72135515 \h 27  HYPERLINK \l "_Toc72135516" BATS, RODENTS  PAGEREF _Toc72135516 \h 27  HYPERLINK \l "_Toc72135517" ANIMAL BITES AND RABIES  PAGEREF _Toc72135517 \h 28  HYPERLINK \l "_Toc72135518" SPECIES OF BITING ANIMAL  PAGEREF _Toc72135518 \h 28  HYPERLINK \l "_Toc72135519" OTHER SPECIES  PAGEREF _Toc72135519 \h 28  HYPERLINK \l "_Toc72135520" CIRCUMSTANCES RELATING TO BITES  PAGEREF _Toc72135520 \h 28  HYPERLINK \l "_Toc72135521" TYPE OF EXPOSURE  PAGEREF _Toc72135521 \h 28  HYPERLINK \l "_Toc72135522" CONFINEMENT OF BITING ANIMAL  PAGEREF _Toc72135522 \h 28  HYPERLINK \l "_Toc72135523" CHOOSING THE CORRECT SPECIMEN FOR THE LABORATORY  PAGEREF _Toc72135523 \h 29  HYPERLINK \l "_Toc72135524" PACKING  PAGEREF _Toc72135524 \h 29  HYPERLINK \l "_Toc72135525" SHIPPING  PAGEREF _Toc72135525 \h 29  HYPERLINK \l "_Toc72135526" DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN  PAGEREF _Toc72135526 \h 30  HYPERLINK \l "_Toc72135527" COOKING RAW ANIMAL FOODS  PAGEREF _Toc72135527 \h 30  HYPERLINK \l "_Toc72135528" MICROWAVE COOKING RAW ANIMAL FOODS  PAGEREF _Toc72135528 \h 30  HYPERLINK \l "_Toc72135529" GUIDE FOR SANITIZING FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS  PAGEREF _Toc72135529 \h 31  HYPERLINK \l "_Toc72135530" CHLORINE SOLUTION CHART  PAGEREF _Toc72135530 \h 32  HYPERLINK \l "_Toc72135531" INCREMENTAL SOLUTION GUIDE  PAGEREF _Toc72135531 \h 32  HYPERLINK \l "_Toc72135532" TABLE OF FOODBORNE INFECTIONS BACTERIAL ORIGIN  PAGEREF _Toc72135532 \h 33  HYPERLINK \l "_Toc72135533" TABLE OF FOODBORNE INFECTIONS AND INTOXICATIONS  PAGEREF _Toc72135533 \h 34  HYPERLINK \l "_Toc72135534" FOODBORNE INFECTIONS CAUSED BY INTESTINAL PARASITES  PAGEREF _Toc72135534 \h 36  HYPERLINK \l "_Toc72135535" WATER CONTAMINANTS  PAGEREF _Toc72135535 \h 37  HYPERLINK \l "_Toc72135536" SWIMMING POOLS  PAGEREF _Toc72135536 \h 39  HYPERLINK \l "_Toc72135537" OPERATIONAL WATER QUALITY STANDARDS  PAGEREF _Toc72135537 \h 39  HYPERLINK \l "_Toc72135538" DISINFECTANT RESIDUALS FOR SWIMMING AND DIVING POOLS, WADING POOLS, WATER SLIDES, AND WAVE POOLS  PAGEREF _Toc72135538 \h 39  HYPERLINK \l "_Toc72135539" DISINFECTANT RESIDUALS FOR SPAS  PAGEREF _Toc72135539 \h 39  HYPERLINK \l "_Toc72135540" pH  PAGEREF _Toc72135540 \h 39  HYPERLINK \l "_Toc72135541" TURBIDITY  PAGEREF _Toc72135541 \h 39  HYPERLINK \l "_Toc72135542" TOTAL ALKALINITY  PAGEREF _Toc72135542 \h 39  HYPERLINK \l "_Toc72135543" TEST AND RECORDS  PAGEREF _Toc72135543 \h 40  HYPERLINK \l "_Toc72135544" TURNOVER RATES  PAGEREF _Toc72135544 \h 40  HYPERLINK \l "_Toc72135545" FILTRATION RATES  PAGEREF _Toc72135545 \h 40  HYPERLINK \l "_Toc72135546" HIGH RATE SAND FILTERS  PAGEREF _Toc72135546 \h 40  HYPERLINK \l "_Toc72135547" DIATOMACEOUS EARTH FILTERS  PAGEREF _Toc72135547 \h 40  HYPERLINK \l "_Toc72135548" CARTRIDGE FILTERS  PAGEREF _Toc72135548 \h 41  HYPERLINK \l "_Toc72135549" RAPID SAND OR GRAVITY SAND FILTERS  PAGEREF _Toc72135549 \h 41  HYPERLINK \l "_Toc72135550" LEAD POISONING INVESTIGATION  PAGEREF _Toc72135550 \h 42  HYPERLINK \l "_Toc72135551" NURSE  PAGEREF _Toc72135551 \h 42  HYPERLINK \l "_Toc72135552" ENVIRONMENTALIST  PAGEREF _Toc72135552 \h 42  HYPERLINK \l "_Toc72135553" DEPARTMENTAL CERTIFIED RISK ASSESSOR ACTIVITIES  PAGEREF _Toc72135553 \h 42  HYPERLINK \l "_Toc72135554" TYPES OF SAMPLES  PAGEREF _Toc72135554 \h 43  HYPERLINK \l "_Toc72135555" RADIATION  PAGEREF _Toc72135555 \h 44  HYPERLINK \l "_Toc72135556" UNITS OF RADIOACTIVITY  PAGEREF _Toc72135556 \h 45  HYPERLINK \l "_Toc72135557" BASIC DOSIMETRIC QUANTITIES  PAGEREF _Toc72135557 \h 46  HYPERLINK \l "_Toc72135558" INTRODUCTION  PAGEREF _Toc72135558 \h 46  HYPERLINK \l "_Toc72135559" PROCEDURES FOR ADDRESSING A RADIATION INCIDENT  PAGEREF _Toc72135559 \h 47  HYPERLINK \l "_Toc72135560" CHEMICAL STOCKPILE AGENTS  PAGEREF _Toc72135560 \h 48  HYPERLINK \l "_Toc72135561" ESTIMATED TOXICITIES OF MILITARY AGENTS  PAGEREF _Toc72135561 \h 48  HYPERLINK \l "_Toc72135562" DOSE  PAGEREF _Toc72135562 \h 48  HYPERLINK \l "_Toc72135563" DECONTAMINATION  PAGEREF _Toc72135563 \h 48  HYPERLINK \l "_Toc72135564" NERVE AGENTS  PAGEREF _Toc72135564 \h 49  HYPERLINK \l "_Toc72135565" SUMMARY  PAGEREF _Toc72135565 \h 49  HYPERLINK \l "_Toc72135566" SIGNS AND SYMPTOMS  PAGEREF _Toc72135566 \h 49  HYPERLINK \l "_Toc72135567" DECONTAMINATION  PAGEREF _Toc72135567 \h 49  HYPERLINK \l "_Toc72135568" EMERGENCY MEDICAL CARE  PAGEREF _Toc72135568 \h 49  HYPERLINK \l "_Toc72135569" MANAGEMENT  PAGEREF _Toc72135569 \h 49  HYPERLINK \l "_Toc72135570" RECOMMENDATIONS FOR INITIAL THERAPY  PAGEREF _Toc72135570 \h 50  HYPERLINK \l "_Toc72135571" VAPOR EXPOSURE  PAGEREF _Toc72135571 \h 50  HYPERLINK \l "_Toc72135572" LIQUID EXPOSURE ON SKIN  PAGEREF _Toc72135572 \h 50  HYPERLINK \l "_Toc72135573" VESICANTS - SUMMARY  PAGEREF _Toc72135573 \h 51  HYPERLINK \l "_Toc72135574" SIGNS AND SYMPTOMS  PAGEREF _Toc72135574 \h 51  HYPERLINK \l "_Toc72135575" DECONTAMINATION  PAGEREF _Toc72135575 \h 51  HYPERLINK \l "_Toc72135576" EMERGENCY MEDICAL CARE  PAGEREF _Toc72135576 \h 51  HYPERLINK \l "_Toc72135577" TIME COURSE OF EFFECTS  PAGEREF _Toc72135577 \h 51  HYPERLINK \l "_Toc72135578" ON-SITE SEWAGE  PAGEREF _Toc72135578 \h 52  HYPERLINK \l "_Toc72135579" LEACHING CHAMBER SIZING  PAGEREF _Toc72135579 \h 52  HYPERLINK \l "_Toc72135580" LAGOON SYSTEM SIZING  PAGEREF _Toc72135580 \h 52  HYPERLINK \l "_Toc72135581" MOUND SYSTEM SIZING  PAGEREF _Toc72135581 \h 52  HYPERLINK \l "_Toc72135582" GREY WATER SYSTEM SIZING (Washing Machine Only)  PAGEREF _Toc72135582 \h 52  HYPERLINK \l "_Toc72135583" DOSING TANK SIZING  PAGEREF _Toc72135583 \h 52  HYPERLINK \l "_Toc72135584" APPLICATION RATES FOR GRAVITY DISTRIBUTION LATERAL FIELDS BASED ON TWO (2) FOOT CONVENTIONAL TRENCH WIDTH  PAGEREF _Toc72135584 \h 53  HYPERLINK \l "_Toc72135585" MINIMUM CAPACITY OF PRE-TREATMENT UNITS  PAGEREF _Toc72135585 \h 54  HYPERLINK \l "_Toc72135586" ROCK LATERAL BED LENGTH REQUIREMENTS FOR GRAVITY DISTRIBUTION SYSTEMS BASED ON BED WIDTH  PAGEREF _Toc72135586 \h 54  HYPERLINK \l "_Toc72135587" DIVISION OF LABORATORY SERVICES RECOMMENDED PROCEDURES  PAGEREF _Toc72135587 \h 55  HYPERLINK \l "_Toc72135588" PREFACE  PAGEREF _Toc72135588 \h 55  HYPERLINK \l "_Toc72135589" CONTENTS  PAGEREF _Toc72135589 \h 56  HYPERLINK \l "_Toc72135590" INTRODUCTION  PAGEREF _Toc72135590 \h 57  HYPERLINK \l "_Toc72135591" GENERAL INFORMATION  PAGEREF _Toc72135591 \h 58  HYPERLINK \l "_Toc72135592" BACTERIOLOGICAL AND CHEMICAL EXAMINATION OF MILK AND DAIRY PRODUCTS  PAGEREF _Toc72135592 \h 59  HYPERLINK \l "_Toc72135593" SUBMISSION OF SAMPLES  PAGEREF _Toc72135593 \h 59  HYPERLINK \l "_Toc72135594" COLLECTION OF SAMPLES  PAGEREF _Toc72135594 \h 59  HYPERLINK \l "_Toc72135595" MILK QUALITY TESTS  PAGEREF _Toc72135595 \h 61  HYPERLINK \l "_Toc72135596" STANDARD PLATE COUNT  PAGEREF _Toc72135596 \h 61  HYPERLINK \l "_Toc72135597" COLIFORM BACTERIA COUNT  PAGEREF _Toc72135597 \h 61  HYPERLINK \l "_Toc72135598" PASTEURIZED MILK CONTAINERS  PAGEREF _Toc72135598 \h 62  HYPERLINK \l "_Toc72135599" PHOSPHATASE TEST  PAGEREF _Toc72135599 \h 62  HYPERLINK \l "_Toc72135600" INHIBITIVE ADULTERANT  PAGEREF _Toc72135600 \h 62  HYPERLINK \l "_Toc72135601" SOMATIC CELL COUNT  PAGEREF _Toc72135601 \h 62  HYPERLINK \l "_Toc72135602" WATER BACTERIOLOGY  PAGEREF _Toc72135602 \h 63  HYPERLINK \l "_Toc72135603" BACTERIOLOGICAL ANALYSIS OF DRINKING WATER  PAGEREF _Toc72135603 \h 63  HYPERLINK \l "_Toc72135604" WATER SAMPLE COLLECTION  PAGEREF _Toc72135604 \h 64  HYPERLINK \l "_Toc72135605" INTERPRETATION OF WATER SAMPLE REPORTS  PAGEREF _Toc72135605 \h 66  HYPERLINK \l "_Toc72135606" PROCEDURES FOR THE COLLECTION OF FOOD SAMPLES FOR MICROBIOLOGICAL EXAMINATION  PAGEREF _Toc72135606 \h 67  HYPERLINK \l "_Toc72135607" COLLECTION OF SAMPLES  PAGEREF _Toc72135607 \h 68  HYPERLINK \l "_Toc72135608" TRANSPORTING SAMPLES  PAGEREF _Toc72135608 \h 69  HYPERLINK \l "_Toc72135609" COMPLAINT INVESTIGATION SAMPLES  PAGEREF _Toc72135609 \h 70  HYPERLINK \l "_Toc72135610" REPORTING RESULTS OF THE LABORATORY EXAMINATION  PAGEREF _Toc72135610 \h 70  HYPERLINK \l "_Toc72135611" SANITATION INDEXES  PAGEREF _Toc72135611 \h 71  HYPERLINK \l "_Toc72135612" DETECTION OF FOODBORNE MICROORGANISMS  PAGEREF _Toc72135612 \h 71  HYPERLINK \l "_Toc72135613" FOODBORNE DISEASE INVESTIGATIONS  PAGEREF _Toc72135613 \h 72  HYPERLINK \l "_Toc72135614" COLLECTION AND SHIPMENT OF FOOD AND CLINICAL SAMPLES  PAGEREF _Toc72135614 \h 76  HYPERLINK \l "_Toc72135615" LIQUIDS AND SEMI-SOLID FOOD SAMPLES  PAGEREF _Toc72135615 \h 76  HYPERLINK \l "_Toc72135616" COLLECTION  PAGEREF _Toc72135616 \h 76  HYPERLINK \l "_Toc72135617" SHIPMENT  PAGEREF _Toc72135617 \h 76  HYPERLINK \l "_Toc72135618" DRY FOOD SAMPLES  PAGEREF _Toc72135618 \h 76  HYPERLINK \l "_Toc72135619" COLLECTION  PAGEREF _Toc72135619 \h 76  HYPERLINK \l "_Toc72135620" SHIPMENT  PAGEREF _Toc72135620 \h 76  HYPERLINK \l "_Toc72135621" MEAT SAMPLES  PAGEREF _Toc72135621 \h 76  HYPERLINK \l "_Toc72135622" COLLECTION  PAGEREF _Toc72135622 \h 76  HYPERLINK \l "_Toc72135623" SHIPMENT  PAGEREF _Toc72135623 \h 76  HYPERLINK \l "_Toc72135624" FROZEN FOOD SAMPLES  PAGEREF _Toc72135624 \h 77  HYPERLINK \l "_Toc72135625" COLLECTION  PAGEREF _Toc72135625 \h 77  HYPERLINK \l "_Toc72135626" SHIPMENT  PAGEREF _Toc72135626 \h 77  HYPERLINK \l "_Toc72135627" SAMPLES FOR CHEMICAL ANALYSIS  PAGEREF _Toc72135627 \h 77  HYPERLINK \l "_Toc72135628" VOMITUS AND STOOL  PAGEREF _Toc72135628 \h 77  HYPERLINK \l "_Toc72135629" COLLECTION  PAGEREF _Toc72135629 \h 77  HYPERLINK \l "_Toc72135630" SHIPMENT  PAGEREF _Toc72135630 \h 77  HYPERLINK \l "_Toc72135631" DIARRHEA STOOL SPECIMEN  PAGEREF _Toc72135631 \h 77  HYPERLINK \l "_Toc72135632" COLLECTION  PAGEREF _Toc72135632 \h 77  HYPERLINK \l "_Toc72135633" SHIPMENT  PAGEREF _Toc72135633 \h 77  HYPERLINK \l "_Toc72135634" ANIMAL BITES AND RABIES EXPOSURES  PAGEREF _Toc72135634 \h 78  HYPERLINK \l "_Toc72135635" SPECIES  PAGEREF _Toc72135635 \h 78  HYPERLINK \l "_Toc72135636" CIRCUMSTANCES  PAGEREF _Toc72135636 \h 78  HYPERLINK \l "_Toc72135637" EXPOSURE TYPE  PAGEREF _Toc72135637 \h 78  HYPERLINK \l "_Toc72135638" REPORTING BITES  PAGEREF _Toc72135638 \h 78  HYPERLINK \l "_Toc72135639" CONFINEMENT  PAGEREF _Toc72135639 \h 78  HYPERLINK \l "_Toc72135640" TEST SPECIMENS  PAGEREF _Toc72135640 \h 79  HYPERLINK \l "_Toc72135641" SUBMISSION OF ANIMAL HEADS FOR RABIES EXAMINATION  PAGEREF _Toc72135641 \h 80  HYPERLINK \l "_Toc72135642" PACKING  PAGEREF _Toc72135642 \h 80  HYPERLINK \l "_Toc72135643" SHIPPING  PAGEREF _Toc72135643 \h 81  HYPERLINK \l "_Toc72135644" TEST RESULTS  PAGEREF _Toc72135644 \h 81  HYPERLINK \l "_Toc72135645" CHEMICAL ANALYSES OF FOOD, WATER, MILK, DRUGS, OCCUPATIONAL HEALTH, MEDICAL EXAMINER AND CONSUMER PRODUCT SAMPLES  PAGEREF _Toc72135645 \h 82  HYPERLINK \l "_Toc72135646" SUBMISSION OF SAMPLES  PAGEREF _Toc72135646 \h 82  HYPERLINK \l "_Toc72135647" COLLECTION OF SAMPLES FROM PRIVATE WATER SUPPLIES  PAGEREF _Toc72135647 \h 83  HYPERLINK \l "_Toc72135648" ANALYTE SELECTION  PAGEREF _Toc72135648 \h 83  HYPERLINK \l "_Toc72135649" SUSPECTED CONTAMINATION  PAGEREF _Toc72135649 \h 83  HYPERLINK \l "_Toc72135650" TEST  PAGEREF _Toc72135650 \h 83  HYPERLINK \l "_Toc72135651" POTABILITY PROBLEMS  PAGEREF _Toc72135651 \h 84  HYPERLINK \l "_Toc72135652" BAD ODOR OR TASTE  PAGEREF _Toc72135652 \h 84  HYPERLINK \l "_Toc72135653" TEST  PAGEREF _Toc72135653 \h 84  HYPERLINK \l "_Toc72135654" STATE AGENCIES  PAGEREF _Toc72135654 \h 85  HYPERLINK \l "_Toc72135655" KENTUCKY DEPARTMENT OF AGRICULTURE  PAGEREF _Toc72135655 \h 85  HYPERLINK \l "_Toc72135656" OFFICE OF THE COMMISSIONER  PAGEREF _Toc72135656 \h 85  HYPERLINK \l "_Toc72135657" OFFICE OF STATE VETERINARIAN  PAGEREF _Toc72135657 \h 85  HYPERLINK \l "_Toc72135658" OFFICE FOR CONSUMER & PUBLIC SERVICES  PAGEREF _Toc72135658 \h 85  HYPERLINK \l "_Toc72135659" OFFICE FOR AGRICULTURAL MARKETING & PRODUCT PROMOTION  PAGEREF _Toc72135659 \h 85  HYPERLINK \l "_Toc72135660" DIVISION FOR ENVIRONMENTAL SERVICES  PAGEREF _Toc72135660 \h 85  HYPERLINK \l "_Toc72135661" DEPARTMENT OF CORRECTIONS  PAGEREF _Toc72135661 \h 85  HYPERLINK \l "_Toc72135662" OFFICE OF THE COMMISSIONER  PAGEREF _Toc72135662 \h 85  HYPERLINK \l "_Toc72135663" CABINET FOR HEALTH AND FAMILY SERVICES  PAGEREF _Toc72135663 \h 86  HYPERLINK \l "_Toc72135664" OFFICE OF THE SECRETARY  PAGEREF _Toc72135664 \h 86  HYPERLINK \l "_Toc72135665" OFFICE OF GENERAL COUNSEL  PAGEREF _Toc72135665 \h 86  HYPERLINK \l "_Toc72135666" OFFICE OF INSPECTOR GENERAL  PAGEREF _Toc72135666 \h 86  HYPERLINK \l "_Toc72135667" KENTUCKY DEPARTMENT FOR PUBLIC HEALTH  PAGEREF _Toc72135667 \h 86  HYPERLINK \l "_Toc72135668" DIVISION OF LABORATORY SERVICES  PAGEREF _Toc72135668 \h 86  HYPERLINK \l "_Toc72135669" DIVISION OF LOCAL HEALTH DEPARTMENT OPERATIONS  PAGEREF _Toc72135669 \h 86  HYPERLINK \l "_Toc72135670" DIVISION OF RESOURCE MANAGEMENT  PAGEREF _Toc72135670 \h 86  HYPERLINK \l "_Toc72135671" OFFICE OF VITAL STATISTICS  PAGEREF _Toc72135671 \h 86  HYPERLINK \l "_Toc72135672" DIVISION OF PUBLIC HEALTH PROTECTION & SAFETY  PAGEREF _Toc72135672 \h 87  HYPERLINK \l "_Toc72135673" JUSTICE CABINET  PAGEREF _Toc72135673 \h 87  HYPERLINK \l "_Toc72135674" OFFICE OF THE SECRETARY  PAGEREF _Toc72135674 \h 87  HYPERLINK \l "_Toc72135675" DEPARTMENT OF PARKS  PAGEREF _Toc72135675 \h 87  HYPERLINK \l "_Toc72135676" MILITARY AFFAIRS  PAGEREF _Toc72135676 \h 88  HYPERLINK \l "_Toc72135677" ADJUTANT GENERAL  PAGEREF _Toc72135677 \h 88  HYPERLINK \l "_Toc72135678" EMERGENCY MANAGEMENT  PAGEREF _Toc72135678 \h 88  HYPERLINK \l "_Toc72135679" NATURAL RESOURCES & ENVIRONMENTAL PROTECTION CABINET  PAGEREF _Toc72135679 \h 88  HYPERLINK \l "_Toc72135680" OFFICE OF THE SECRETARY  PAGEREF _Toc72135680 \h 88  HYPERLINK \l "_Toc72135681" DEPARTMENT FOR ENVIRONMENTAL PROTECTION  PAGEREF _Toc72135681 \h 88  HYPERLINK \l "_Toc72135682" BOARD OF PHARMACY  PAGEREF _Toc72135682 \h 88  HYPERLINK \l "_Toc72135683" PUBLIC PROTECTION & REGULATION CABINET  PAGEREF _Toc72135683 \h 89  HYPERLINK \l "_Toc72135684" OFFICE OF THE SECRETARY  PAGEREF _Toc72135684 \h 89  HYPERLINK \l "_Toc72135685" DEPARTMENT OF HOUSING, BUILDINGS & CONSTRUCTION  PAGEREF _Toc72135685 \h 89  HYPERLINK \l "_Toc72135686" DIVISION OF FIRE PREVENTION/STATE FIRE MARSHALS OFFICE  PAGEREF _Toc72135686 \h 89  HYPERLINK \l "_Toc72135687" DIVISION OF BUILDING CODES ENFORCEMENT  PAGEREF _Toc72135687 \h 89  HYPERLINK \l "_Toc72135688" DIVISION OF PLUMBING  PAGEREF _Toc72135688 \h 89  HYPERLINK \l "_Toc72135689" TOURISM DEVELOPMENT CABINET  PAGEREF _Toc72135689 \h 89  HYPERLINK \l "_Toc72135690" OFFICE OF THE SECRETARY  PAGEREF _Toc72135690 \h 89  HYPERLINK \l "_Toc72135691" DEPARTMENT OF PARKS  PAGEREF _Toc72135691 \h 89  HYPERLINK \l "_Toc72135692" FOOD SERVICES DIRECTOR  PAGEREF _Toc72135692 \h 89  HYPERLINK \l "_Toc72135693" KENTUCKY STATE POLICE POSTS  PAGEREF _Toc72135693 \h 90  HYPERLINK \l "_Toc72135694" KENTUCKY REGIONAL POISON CENTER  PAGEREF _Toc72135694 \h 91  HYPERLINK \l "_Toc72135695" FEDERAL AGENCIES  PAGEREF _Toc72135695 \h 91  INTRODUCTION The Registered Sanitarian Examining Committee recognizes the need for a current Registered Sanitarians Field Handbook for use by Registered Sanitarians (Registered Environmental Health Specialist) in the field. While this handbook may not contain all applicable information required by a Sanitarian, it contains reference material considered beneficial while working in the field. We offer this Handbook in hopes it will satisfy the Kentucky Registered Sanitarians needs to have valuable information at their fingertips while conducting field activities. It is our sincere objective to provide a tool which, when used with knowledge, training, and experience, will help protect, promote and enhance the health and well being of our Commonwealths citizens. Information gathered with assistance from the Division of Public Health Protection and Safety, Division of Laboratory Services, Division of Epidemiology, Division of Fire Prevention, Division of Air Quality, and Labor Cabinet. Special thanks to the Division of Laboratory Services for their revision and inclusion of the Manual for Environmentalists and Milk Inspectors into this handbook. ELEMENTS Name Symbol Atomic No. Actinium Ac 89 Aluminum Al 13 Americium Am 95 Antimony, stibium Sb 51 Argon Ar 18 Arsenic As 33 Astatine At 85 Barium Ba 56 Berkelium Bk 97 Beryllium Be 4 Bismuth Bi 83 Boron B 5 Bromine Br 35 Cadmium Cd 48 Calcium Ca 20 Californium Cf 98 Carbon C 6 Cerium Ce 58 Cesium Cs 55 Chlorine Cl 17 Chromium Cr 24 Cobalt Co 27 Columbium, see niobium Copper Cu 29 Curium Cm 96 Dysprosium Dy 66 Einsteinium Es 99 Erbium Er 68 Europium Eu 63 Fermium Fm 100 Fluorine F 9 Francium Fr 87 Gadolinium Gd 64 Gallium Ga 31 Germanium Ge 32 Gold, aurum Au 79 Hafnium Hf 72 Helium He 2 Holmium Ho 67 Hydrogen H 1 Indium In 49 ELEMENTS, continued Name Symbol Atomic No. Iodine I 53 Iridium Ir 77 Iron, ferrum Fe 26 Krypton Kr 36 Lanthanum La 57 Lead, plumbum Pb 82 Lithium Li 3 Lutetium Lu 71 Magnesium Mg 12 Manganese Mn 25 Mendelevium Md 101 Mercury Hg 80 Molybdenum Mo 42 Neodymium Nd 60 Neon Ne 10 Neptunium Np 93 Nickel Ni 28 Niobium Nb 41 Nitrogen N 7 Nobelium No 102 Osmium Os 76 Oxygen O 8 Palladium Pd 46 Phosphorus P 15 Platinum Pt 78 Plutonium Pu 94 Polonium Po 84 Potassium K 19 Praseodymium Pr 59 Promethium Pm 61 Protactinium Pa 91 Radium Ra 88 Radon Rn 86 Rhenium Re 75 Rhodium Rh 45 Rubidium Rb 37 Ruthenium Ru 44 Samarium Sm 62 Scandium Sc 21 Selenium Se 34 Silicon Si 14 Silver, argentum Ag 47 ELEMENTS, continued Name Symbol Atomic No. Sodium Na 11 Strontium Sr 38 Sulfur S 16 Tantalum Ta 73 Technetium Tc 43 Tellurium Te 52 Terbium Tb 65 Thallium Tl 81 Thorium Th 90 Thulium Tm 69 Tin, stannum Sn 50 Titanium Ti 22 Tungsten (Wolfram) W 74 Uranium U 92 Vanadium V 23 Xenon Xe 54 Ytterbium Yb 70 Yttrium Y 39 Zinc Zn 30 Zirconium Zr 40 Lawrencium Lw 103 ABBREVIATIONS FOR UNITS OF MEASUREMENT cfm = cubic feet per minute cfs = cubic feet per second cc = cubic centimeters cm = centimeter(s) ft. = foot or feet sq.ft. = square feet cu. t. = cubic feet fps = feet per second gal. = gallon(s) gpd = gallons per day gpm = gallons per minute g = gram(s) hr. = hour(s) in. = inch(es) sq. n. = square inch(es) cu. n. = cubic inch(es) lb. = pound(s) km = kilometer(s) m = meter(s) mg = milligram(s) mg/l = milligram(s) per liter mil.gal.= million gallons mgd = million gallons per day min. = minute(s) ml = milliliter(s) MLSS = mixed liquor suspended solids oz. = ounce(s) ppm = parts per million = mg/l sec. = second(s) SS = suspended solids VSS = volatile suspended solids yd. = yard(s) METRIC EQUIVALENTS (Based on National Bureau of Standards) LENGTH Cm = 0.3937 in. In. = 2.5400 cm Meter = 3.2808 ft. Ft. = 0.3048 m Meter = 1.0936 yd. Yd. = 0.9144 m Km = 0.6214 mile Mile = 1.6093 km AREA Sq. cm = 0.1550 sq. in. Sq. in. = 6.4516 sq. cm Sq. m = 10.7639 sq. ft. Sq. ft. = 0.0929 sq. m Sq. m = 1.1960 sq. yd. Sq. yd. = 0.8361 sq. m Hectare = 2.4710 acres Acre = 0.4047 hectare Sq. km = 0.3861 sq. mile Sq. mile = 2.5900 sq. km VOLUME Cu. cm = 0.0610 sq. in. Cu. in. = 16.3872 cu. cm Cu. m = 35.3145 cu. ft. Cu. ft. = 0.0283 cu. m Cu. m = 1.3079 cu. yd. Cu. yd. = 0.7646 cu. m CAPACITY Liter = 0.0353 cu. ft. Cu. ft. = 28.3162 liters Liter = 0.2642 gal. (U.S.) Gal. = 3.7853 liters Liter = 61.0250 cu. in. Cu. in. = 0.0164 liter Liter = 2.2046 lb. of pure water at 4 Celsius WEIGHT Gram = 15.4324 grains Grain = 0.0648 g Gram = 0.0353 oz. Oz. = 28.3495 g Kg = 2.2046 lb. Lb. = 0.4536 kg Kg = 0.0011 ton (sht) Ton (sht) = 907.1848 kg Ton (met.) = 1.1023 ton (sht) Ton (sht) = 0.9072 ton (met.) Ton (met.) = 0.9842 ton (lg) Ton (lg) = 1.0160 ton (met.) PRESSURE 1 kg per sq. cm = 14.223 lb. per sq. in. 1 lb. per sq. in. = 0.0703 kg per sq. cm 1 kg per sq. m =0.2048 lb. per sq. ft. 1 lb. per sq. ft.= 4.8824 kg per sq. m 1 kg per sq. cm = 0.9678 normal atmosphere WEIGHTS AND MEASURES LINEAR MEASURE 1 foot = 12 inches 1 stat. mile = 8 furlongs 1 yard = 3 feet 1 stat. mile = 5280 feet 1 rod = 51/2 yards 1 naut. mile = 6080 feet 1 furlong = 40 rods 1 league = 3 miles CIRCULAR MEASURE 1 minute = 60 seconds 1 radian = 57.296 degrees 1 degree = 60 minutes 1 quadrant = 90 degrees 1 circle = 4 quadrants = 2 radians or 360 degrees SQUARE MEASURE 144 sq. inches = 1 sq. foot 160 sq. rods = 1 acre 9 sq. feet = 1 sq. yard 43,560 sq. feet = 1 acre 301/4 sq. yards = 1 sq. rod 640 acres = 1 sq. mile LIQUID MEASURE 1 pint = 4 gills 1 barrel = 311/2 gallons 1 quart = 2 pints 1 hogshead = 2 barrels 1 gallon = 4 quarts 1 [mp. gal. = 1.2 gal. (U.S.) VOLUME 1 cu. ft. = 7.48 gal. 1 gal/hr. = 2.135 oz/min. 1 gal. = 231 cu. inches AVOIRDUPOIS WEIGHT 1 dram = 27.3437 grains 1 hundredweight = 4 quarters 1 ounce = 16 drams 1 short ton = 2000 pounds 1 pound = 16 ounces 1 long ton = 2240 pounds 1 quarter = 25 pounds 1 pound = 7000 grains APOTHECARIES WEIGHT 1 scruple = 20 grains 1 ounce = 8 drams 1 dram = 3 scruples 1 pound = 12 ounces CONSTANTS  equals 3.1416 7000 grains = 1# Water freezes at 32 F or 0 C 1 grain/gallon = 17.1 ppm Water boils at 212 F or 100C 1 grain/gallon = 142.86#/mil.gal. Body temperature is 98.6F or 37C 1 atmospheric pressure = 14.7#/sq.in ppm is 1 part in a million parts by weight 1 atm. Pressure = 34 ft. of water ppm = 8.34#/million gallons 1 foot of water = 0.433#/sq.in. 1#/sq.in. = 2.31 ft. of water 1 gallon = 231 cu. inches - 128 ounces 1 gallon of water weighs 8.34# 1 mile = 5,280 feet 1 quart = 32 fluid ounces 1 acre = 43,560 sq.ft. 1 cu. ft. = 7.48 gallons (7.5) 1 cu. ft. of water weighs 62.5# approx. British imperial gallon = 1.2 U.S gal. 1 cu. ft. = 1,728 cu. inches 1 Brit. imperial gallon weighs 10# 1% strength of sol. = 10,000 ppm METRIC SYSTEM Prefixes Meaning Units Milli 1/1000 or .001 Meter for length Centi 1/100 or .01 Gram for mass Deci 1/10 or .1 Liter for capacity unit 1 Deka 10 Hecto 100 Kilo 1000 CONVERSION RATIOS Multiply By To Obtain Diam. Circle 3.1416 Circum. Circle Diam. Circle 0.8862 Side of = sq. Diam. Sphere cubed 0.5236 Vol. of sph. Circular mils 0.7854 Square mils U.S. gallons 0.8327 Imp. gal.(Brit.) U.S. gallons 0.1337 Cubic feet U.S. gallons 8.330 lb. of water (20C) Cubic feet 62.427 lb. of water (4C) Ft. of water (4 C) 0.4336 lb per sq. in. In. of mercury (0 C) 0.4912 lb per sq. in. Knots 1.1516 Miles per hour To obtain the above, divide by starting with above. CONVENIENT MULTIPLIERS Inches x 0.0833 = feet Sq. in. x 0.00695 = sq. feet Inches x 0.02778 = yards Sq. in. x 0.0007716 = sq. yards Inches x 0.00001578 = miles Cu. in. x 0.00058 = cu. feet Cu. in. x 0.0000214 = cu. yards Feet x 0.3334 = yards Sq. feet x 144 = sq. inches Feet x 0.00019 = miles Sq. feet x 0.1112 = sq. yards Yards x 36 = inches Cu. feet x 1,728 = cu. inches Yards x 3 = feet Cu. feet x 0.03704 = cu. yards Yards x 0.0005681 = miles Sq. yards x 1,296 = sq. inches Avoir. oz. x 0.0625 = pounds Avoir. lbs. x 0.0005 = tons Avoir. oz. x 0.00003125 = tons Avoir. tons x 32,000 = ounces Avoir. lbs. x 16 = ounces Avoir. tons x 2,000 = pounds _________________________________________________________________________ Volume of Cone (or pyramid) = Area of Base x Altitude + 3 Surface Area of Sphere = 4 r cubed Volume of a Sphere = 4/3 r cubed Area of Rectangle = Length x Breadth Volume of Rectangle = Length x Breadth x Height Area of Triangle = Base x Perpendicular Height Diameter of Circle = Radius x 2 Circumference of Circle = Diameter x 3.1416 Area of Circle = Square of Diameter x .7854 Surface of Cylinder = 2 r H; if one end is added = 2 r H +  r squared ________________________________________________________________________ Diameter of pipe or cylinder in inches squared x 0.041 equals gallons per foot run Calorie is the amount of heat required to raise 1 gram of water through 1 C. (This is the small calorie.) Large calorie is amount of heat required to raise 1 kilogram of water through 1 C. (Large calorie = 1000 small calorie.) PURIFICATION OF WATER FOR EMERGENCY USE HEAT 1. Strain water through a clean cloth into a clean container to remove any sediment or floating matter. 2. Boil the water vigorously for at least three (3) full minutes. 3. Allow water to cool. Keep water in clean covered container. CHEMICAL If boiling is not possible, strain the water as in step 1 above and purify with any of the chemicals as follows: LIQUID CHLORINE LAUNDRY BLEACH (Read label to find percentage available) Drops to be added per quart Available Chlorine Clean Water Cloudy Water 1 10 20 4 to 6 percent* 2 4 7 to 10 percent 1 2 If not known 10 20 * Common household laundry bleach 1. Mix thoroughly by stirring or shaking water in container. 2. Let stand for 30 minutes. 3. A slight chlorine odor should be detectable in the water; if not, repeat the dosage and let stand for an additional 15 minutes before using. TINCTURE OF IODINE (From medicine chest or first aid kit) Drops to be added per quart Tincture of Iodine Clean water Cloudy water 2 percent 5 10 1. Let stand for 30 minutes, after which time water is safe to use. ________________________________________________________________________ Formula for Determining Amount of Chlorine Required for Water Treatment Gallons of 5% Gals. Of water treated x ppm dosage Available Chlorine-Required 50,000 When using sources of chlorine other than 5% vary the gallons of source of chlorine in proportion to percent of available chlorine. WATER 1 gal. = 8.33 lbs. 1 cu. ft. = 7.4805 gal. = 62.4 lbs. 1 acre in. = 27,154 gal. 1 acre ft. = 325,850 gal. = 43,560 cu. ft. 1 cu. ft. per sec. = 448.8 gal. per min. = 0.9917 acre in. per H. Feet Head x .433 = lbs. per sq. in. WATER CONVERSION FACTORS U.S. gallons x 8.33 = pounds U.S. gallons x 0.13368 = cu. ft. U.S. gallons x 231. = cu. in. U.S. gallons x 0.083 = Imperial gals. U.S. gallons x 3.78 = liters Imperial gallons x 10. = pounds Imperial gallons x 0.16 = cu. ft. Imperial gallons x 277.274 = cu. in. Imperial gallons x 1.2 = U.S. gallons Imperial gallons x 4.537 = liters Cubic inches (of water) (39.1) x 0.036125 = pounds Cubic inches (of water) (39.1) x 0.004329 = U.S. gallons Cubic inches (of water) (39.1) x 0.003607 = Imperial gallons Cubic inches (of water) (39.1) x 0.576384 = ounces Cubic feet (of water) (39.1) x 62.425 = pounds Cubic feet (of water) (39.1) x 7.48 = U.S. gallons Cubic feet (of water) (39.1) x 6.232 = Imperial gallons Cubic feet (of water) (39.1) x 0.028 = tons Pounds of water x 27.72 = cubic inches Pounds of water x 0.01602 = cubic feet Pounds of water x 0.12 = U.S. gallons Pounds of water x 0.10 = Imperial gallons ******************************* CLASSIFICATION OF WATER HARDNESS ppm/Gal. Grains/Gal. Soft 0- 60 0- 3.5 Moderately Hard 60-120 3.5-7.0 Hard 120-180 7.0-10.5 Very Hard Over 180 Over 10.5 PARTS PER MILLION Parts per million is a convenient way to quote percentages in relatively low concentrations. Parts per million is percentages reduced to the millionth place. Listed are various comparisons: % P.P.M. % P.P.M. 100.0 1,000,000 .05 500 10.0 100,000 .04 400 1.0 10,000 .03 300 .9 9,000 .02 200 .8 8,000 .01 100 .7 7,000 .009 90 .6 6,000 .008 80 .5 5,000 .007 70 .4 4,000 .006 60 .3 3,000 .005 50 .2 2,000 .004 40 .1 1,000 .003 30 .09 900 .002 20 .08 800 .001 10 .07 700 .0001 1 .06 600 .00001 1/10 pH pH is a measure of the intensity of acidity or alkalinity. Numerically pH is the logarithm of the reciprocal of the gram ionic hydrogen equivalents per liter. pH = log 1 per liter [H+] pH Values_______________________________________________________________ Alkalinity 14.0 10,000,000 13.0 1,000,000 12.0 100,000 11.0 10,000 10.0 1,000 9.0 100 8.0 10 (Neutral) 7.0 1 6.0 10 5.0 100 4.0 1,000 3.0 10,000 2.0 100,000 1.0 1,000,000 Acidity 0.0 10,000,000 TEMPERATURE The numbers in the left-hand column refer to temperature in degrees Centigrade and corresponding degrees in Fahrenheit are found in the right-hand column. C. F. C. F. C. F. C. F. -30 -22.0 22 71.6 74 165.2 152 305.6 -29 -20.2 23 73.4 75 167.0 154 309.2 -28 -18.4 24 75.2 76 168.8 156 312.8 -27 -16.6 25 77.0 77 170.6 158 316.4 -26 -14.8 26 78.8 78 172.4 160 320.0 ________________________________________________________________________ -25 -13.0 27 80.6 79 174.2 162 323.6 -24 -11.2 28 82.4 80 176.0 164 327.2 -23 - 9.4 29 84.2 81 177.8 166 330.8 -22 - 7.6 30 86.0 82 179.6 168 334.4 -21 - 5.8 31 87.8 83 181.4 170 338.0 ________________________________________________________________________ -20 - 4.0 32 89.6 84 183.2 172 341.6 -19 - 2.2 33 91.4 85 185.0 174 345.2 -18 - 0.4 34 93.2 86 186.8 176 348.8 -17 1.4 35 95.0 87 188.6 178 352.4 -16 3.2 36 96.8 88 190.4 180 356.0 ________________________________________________________________________ -15 5.0 37 98.6 89 192.2 182 359.6 -14 6.8 38 100.4 90 194.0 184 363.2 -13 8.6 39 102.2 91 195.8 186 366.8 -12 10.4 40 104.0 92 197.6 188 370.4 -11 12.2 41 105.8 93 199.4 190 374.0 ________________________________________________________________________ -10 14.0 42 107.6 94 201.2 192 377.6 - 9 15.8 43 109.4 95 203.0 194 381.2 - 8 17.6 44 111.2 96 204.8 196 384.8 - 7 19.4 45 113.0 97 206.6 198 388.4 - 6 21.2 46 114.8 98 208.4 200 392.0 ________________________________________________________________________ - 5 23.0 47 116.6 99 210.2 202 395.6 - 4 24.8 48 118.4 100 212.0 204 399.2 - 3 26.6 49 120.2 102 215.6 206 402.8 - 2 28.4 50 122.0 104 219.2 208 406.4 - 1 30.2 51 123.8 106 222.8 210 410.0 ________________________________________________________________________ 0 32.0 52 125.6 108 226.4 212 413.6 1 33.8 53 127.4 110 230.0 214 417.2 2 35.6 54 129.2 112 233.6 216 420.8 3 37.4 55 131.0 114 237.2 218 424.4 4 39.2 56 132.8 116 240.8 220 428.0 TEMPERATURE, continued The numbers in the left-hand column refer to temperature in degrees Centigrade and corresponding degrees in Fahrenheit are found in the right-hand column. _______________________________________________________________________ C. F. C. F. C. F. C. F. 5 41.0 57 134.6 118 244.4 222 431.6 6 42.8 58 136.4 120 248.0 224 435.2 7 44.6 59 138.2 122 251.6 226 438.8 8 46.4 60 140.0 124 255.2 228 442.4 9 48.2 61 141.8 126 258.8 230 446.0 ________________________________________________________________________ 10 50.0 62 143.6 128 262.4 232 449.6 11 51.8 63 145.4 130 266.0 234 453.2 12 53.6 64 147.2 132 269.6 236 456.8 13 55.4 65 149.0 134 273.2 238 460.4 14 57.2 66 150.8 136 276.8 240 464.0 ________________________________________________________________________ 15 59.0 67 152.6 138 280.4 242 467.6 16 60.8 68 154.4 140 284.0 244 471.2 17 62.6 69 156.2 142 287.6 246 474.8 18 64.4 70 158.0 144 291.2 248 478.4 19 66.2 71 159.8 146 294.8 250 432.0 ________________________________________________________________________ 20 68.0 72 161.6 148 298.4 252 485.6 21 69.8 73 163.4 150 302.0 254 489.2 From - Klenzade Dairy Sanitation Handbook To convert Centigrade to Fahrenheit temperature, multiply the Centigrade reading by 9/5 and add 32. To convert Fahrenheit to Centigrade temperature, subtract 32 from Fahrenheit reading and multiply by 5/9. Centigrade = Fahrenheit - 32 100 180 NUMBER OF U.S. GALLONS IN ROUND TANK FOR ONE FOOT IN DEPTHDiameter of TankCapacity U.S. GallonsCu. Ft. and Area Sq. Ft.Diameter of TankCapacity U.S. GallonsCu. Ft. and Area Sq. Ft.1' 1 1 1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9 1 10 1 11 2 2 1 2 2 2 3 2 4 2 5 2 6 2 7 2 8 2 9 2 10 2 11 3 3 1 3 2 3 3 3 4 3 5 3 6 3 7 3 8 3 9 3 10 3 11 4 4 1 4 2 4 3 4 4 4 5 4 6 4 7 4 8 4 9 4 10 4 11 5 5 1 5 2 5 3 5.87 6.89 8. 9.18 10.44 11.79 13.22 14.73 16.32 17.99 19.75 21.58 23.50 25.50 27.58 29.74 31.99 34.31 36.72 39.21 41.78 44.43 47.16 49.98 52.88 55.86 58.92 62.06 65.28 68.58 71.97 75.44 78.99 82.62 86.33 90.13 94. 97.96 102. 106.12 110.32 114.61 118.97 123.42 127.95 132.56 138.25 142.02 146.88 151.82 156.83 161.93 .785 .922 1.069 1.227 1.396 1.576 1.767 1.969 2.182 2.405 2.640 2.885 3.142 3.409 3.687 3.976 4.276 4.587 4.909 5.241 5.585 5.940 6.305 6.681 7.069 7.467 7.876 8.296 8.727 9.168 9.621 10.085 10.559 11.045 11.541 12.048 12.566 13.095 13.635 14.186 14.748 15.321 15.90 16.50 17.10 17.72 18.35 18.99 19.63 20.29 20.97 21.655 4 5 5 5 6 5 7 5 8 5 9 5 10 5 11 6 6 3 6 6 6 9 7 7 3 7 6 7 9 8 8 3 8 6 8 9 9 9 3 9 6 9 9 10 10 3 10 6 10 9 11 11 3 11 6 11 9 12 12 3 12 6 12 9 13 13 3 13 6 13 9 14 14 3 14 6 9 15 3 15 6 15 9 16 3 16 6 16 9 167.12 172.38 177.72 183.15 188.66 194.25 199.92 205.67 211.51 229.50 248.23 267.69 287.88 308.81 330.48 352.88 376.01 399.88 424.48 449.82 475.89 502.70 530.24 558.51 587.52 617.26 647.74 678.95 710.90 743.58 776.99 811.14 846.03 881.65 918. 955.09 992.91 1031.5 1070.8 1110.8 1151.5 1193. 1235.3 1278.2 1321.9 1366.4 1411.5 1457.4 1504.1 1551.4 1599.5 1648.4 22.34 23.04 23.76 24.48 25.22 25.97 26.73 27.49 28.27 30.68 33.18 35.78 38.48 41.28 44.18 47.17 50.27 53.46 56.75 60.13 63.62 67.20 70.88 74.66 78.54 82.52 86.59 90.76 95.03 99.40 103.87 108.43 113.10 117.86 122.72 127.86 132.72 137.89 143.14 148.49 153.94 159.48 165.13 170.87 176.71 182.65 188.69 194.83 201.06 207.39 213.82 220.35To find the capacity of tanks larger than given in the table, set table for tank one-half of the given size, and multiply its capacity by 4, or one of one-third its size and multiply by 9, etc. VENTILATION SYSTEMS 1. Canopy hoods: Canopy hoods shall be designed to cover completely the cooking equipment. The edge of the hood shall extend a minimum horizontal distance of 6" beyond the edge of the cooking on all open sides. - Canopy wall mount hood: length of hood (FT.) x width of hood (FT.) x 100 CFM = Exhaust Requirement - Canopy Island hood: length of hood (FT.) x width of hood (FT.) x 150 CFM - Low wall or back shelf hood: lineal feet of cooking surface x 300 CFM = Exhaust Requirement - A cleaning schedule shall be submitted for every commercial kitchen exhaust system. The schedule shall indicate methods of cleaning and time interval between cleanings. - The code official shall require a full-scale test of the commercial kitchen exhaust system to determine conformance. The test shall simulate the most severe cooking conditions for the particular installation. Further information may be obtained from the Department of Housing, Buildings and Construction, Division of Fire Prevention, 1047 US Highway 127S., Bay 1, Frankfort, KY 40601-4322 (502) 564-3626. A WEIGHTED SOUND LEVELS OF SOME NOISES FOUND IN DIFFERENT ENVIRONMENTS (NOTE: UNLESS OTHERWISE SPECIFIED, LISTED SOUND LEVELS ARE MEASURED AT TYPICAL OPERATOR-LISTENER DISTANCES FROM SOURCE.) OVERALL LEVEL Db/A (SPL re 0.0002 MICROBAR)INDUSTRIAL COMMUNITY (OR OUTDOOR)HOME (OR INDOOR) 130 + PAIN 130 Limited Amplified Speech UncomfortablYOxygen Torch 120 LOUD Scraper-Loader (117dB) Compactor (116dB)Jet Takeoff @ 200 FT. (120 dB) 110 Max. Vocal EffortRiveting Machine (110 dB) Textile Loom (106 dB)Auto Horn @ 3 FT. (112 dB)ROCK-N-ROLL BAND (108-111 dB) 100 VERY LOUD Electric Furnace Area (100dB) Farm Tractor (98 dB)Jet Flyover @ 1000 FT. (103 dB) Power Mower (96 dB) 90 Newspaper Press (97 dB) Inside Subway Car 25 MPH (95 dB)Compressor @ 20 FT. (92 dB) Rock Drill @ 100 FT. (92 dB) Motorcycles @ 25 FT. (90 dB) 80 MODERATELY LOUD Cockpit-prop Aircraft (88 dB) Cotton Milling Machine (85 dB) Cotton Spinning (83 dB) Lathe (81 dB) Tabulating (80 dB)Propeller Aircraft Flyover @ 100 FT. (88 dB) Diesel Truck, 40 MPH @ 50 FT. (84 dB) FOOD BLENDER (88dB) GARBAGE DISPOSAL (80 dB) 70 Passenger Car 65 MPH @ 25 FT. (77 dB)Clothes Washer (78 dB) Living Room Music (76 dB) Dishwasher (75 dB) TV-Audio (70 dB) Vacuum (70 dB) 60 Near Freeway-Auto Traffic (64 dB) Air Conditioning Unit @ 20 FT. (60 dB)Conversation (60 dB) 50 QUIET Large Transformer @ 200 FT. (53 dB) Light Traffic @ 100 FT. (50 dB) 40  30 VERY QUIET 20  10 JUST AUDIBLE 0 THRESHOLD OF HEARING (1000-4000 Hz)NOISE HEALTH EFFECTS Noise - induced hearing loss is the most significant physical health problem caused by excessive noise exposure. In addition to losses in hearing sensitivity, noise may provoke physical (trigger ailments like stomach ulcers and allergies) and mental stress; hinder or complicated performance capability; and disrupt ones privacy, relaxation, and sleep. BASIC SOLUTION 1. Separate by distance the source of noise from the listener. 2. Surround the noise source with sound-absorbing material. 3. Surround the people who would be disturbed by the noise with sound- absorbing material. 4. Install a sound suppression device between the people and the noise source. DEFINITIONS NOISE - Unwanted sound. DECIBEL (dB) - The unit of measuring the loudness (intensity of a sound. Zero is the slightest sound that can be heard, with the perceived loudness doubling approximately every ten decibels. PITCH - Tone level. Pitch is determined by how many times per second the sound waves vibrate. AMBIENT NOISES - Noise that occurs in the absence of directly observable noise sources. SONIC BOOM - The loud bang and change in air pressure of the shock wave which every plane flying faster than the speed of sound drags along behind it. PERMISSIBLE NOISE EXPOSURES DURATION PER SOUND LEVEL dB/A Day, Hours Slow Response 8 90 6 92 4 95 3 97 2 100 1 102 1 105 110 or less 115 LIGHTING Foot Candle: The foot-candle is a measure of brightness - intensity of light. It is the brightness of the light that impinges upon a surface that is one foot away from the center of a candle. Lumen: A lumen is the unit of luminous flux. A lumen is just a little less than one-twelfth of a candlepower. Candlepower: Candlepower is the unit of intensity of a light source. RECOMMENDED LIGHTING REQUIREMENTS  PlaceRecommended Foot-CandlesWalks, drives, on other outdoor areas, if used at night0.5Playgrounds, outdoor, if used at night 2.0If used for night baseball, basketball, etc. 10.0Storage spaces, passages 10.0Boiler rooms, power plants 5.0Stairways, landings, corridors, aisles, exits, washrooms, locker spaces, dressing rooms 20.0Auditoriums, assembly rooms 10.0If used for class or study purposes 30.0Libraries (reading tables, catalogues)30.0Laboratories, general30.0 Local illumination 50.0Manual training rooms, workshops, general30.0 Local illumination100.0Drafting rooms, sewing, typing, general 30.0 Local illumination 100.0 AIR QUALITY DEFINITIONS acid deposition: acid or acid-forming materials that are deposited on biota, land or water surfaces, in either wet or dry form. acid rain: rain with a pH of less than 5.6; results from atmospheric moisture mixing with sulfur and nitrogen oxides emitted from the burning of fossil fuels; may cause damage to buildings, car finishes, crops, forests, and aquatic life; one form of acid deposition. air pollution: air-borne substances, either not found in the normal composition of air or at above normal levels, that can harm living organisms and/or other materials or resources. air pollution index: a description of the concentration of specific types of air pollution present in the ambient air; known as the PSI Index, pollutant standards index in the U.S. air quality: a comparison of the composition of the air we breathe to an uncontaminated air resource or to air quality objectives. Air Quality Index (AQI): a specific air pollution index used in Canada to characterize air quality. ambient air: the outside air that surrounds us; the air that we breathe. ambient air quality standards: federal or state limits on different air pollutants that serve as target values for local air quality improvement or protection programs. atmosphere: the invisible gas layers that surround the earth. biological contaminants: materials not normally found in air, water, or soil that originate from living or dead biological sources (e.g., dust mites, pollen). biological magnification: the mechanism by which chemicals become more and more concentrated as they are transferred along the food chain. carbon dioxide: a colorless, odorless, incombustible gas, CO2, formed during respiration, combustion, and organic decomposition; considered the major greenhouse gas. carbon monoxide: a colorless, odorless, toxic gas produced primarily by incomplete burning of fuel - fossil fuels, wood, or other carbon-containing materials. chlorofluorocarbons (CFCs): a group of chemicals used for a wide variety of products such as aerosols and refrigerants; thought to cause loss of ozone from the upper atmosphere. AIR QUALITY DEFINITIONS, continued Clean Air Act: provides for regulations to control air pollution in the U.S. through state and federal actions and gives regulatory and enforcement powers to the federal government; passed by U.S. Congress in 1970, amended in 1977 and 1990. climate: the combined effect of temperature, precipitation, other atmospheric factors, and their yearly patterns on a large area of the earths surface. contaminant: impurity or other inclusion in air, water, or land resources that affects the normal use of that resource. High levels of air contaminants lead to air pollution. criteria pollutants: six major air pollutants designated by the U.S. Environmental Protection Agency as harmful to human health and general public welfare when above specified levels - carbon monoxide, sulfur dioxide, nitrogen oxides, photochemical oxidants (ozone); lead; and, particulate matter less than 10 microns in size. dry deposition: deposit of dry, acid or acid-forming materials on the Earths surface. ecology: the study of the interactions between living organisms and their environment. electrostatic precipitator: an air pollution control device that removes particulate matter from a stream of air, using electrical attraction. emission standard: limit on the amount of air pollutant that can be released into the air from a particular source or source category/type. Environment Canada: Canadian government department in charge of enforcement or air quality regulations. Environmental Protection Agency (EPA): A United States agency responsible for managing federal efforts to control air and water pollution; solid waste disposal, radiation and pesticide hazards, and other environmental concerns. fly ash: air-borne solid particles that result from the burning of coal and other solid fuel. food chain: a representation of the interactions between all living parts of the ecosystem and their dependence on one another for food. fossil fuel: any combustible carbon-based fuel that is the result of organic deposits of the distant geological past - natural gas, coal, oil. AIR QUALITY DEFINITIONS, continued fungi: plants that have no chlorophyll and are dependent on other organisms or on dead or decaying organic materials for food. Molds, mildew, and mushrooms are examples of fungi. greenhouse effect: the warming of the atmosphere caused by the build-up of carbon dioxide and other greenhouse gases. Visible light from the sun comes through the gases, but the gases prevent the return of the energy, now in the form of heat, to the outer atmosphere. hazardous waste: any waste or combination of wastes that creates a substantial present or potential hazard to human health or living organisms. heavy metals: metallic elements (e.g., mercury, chromium, cadmium, and lead) that can damage living organisms at low concentrations and tend to accumulate in the food chain. hydrocarbons: any of a large family of chemical compounds that contain only carbon and hydrogen; the most harmful hydrocarbons are produced by incomplete combustion of fossil fuels and evaporated solvents. lead: a heavy metal that has been identified as a criteria pollutant because of its toxic effect in small quantities on living organisms. Legionnaires Disease: a disease caused by a bacterium spread in air conditioning and ventilation ducts. First recognized at a convention of the American Legion in Philadelphia in 1976. It is an indoor air quality problem. It does not occur in the ambient (outdoor) air. lichen: plant-like structures composed of fungi and algae growing so closely together that they look like one organism. Lichen are very sensitive to damage by air pollution. meteorology: the climatic (or weather) conditions of a land area; a science that deals with the atmosphere, especially weather and weather forecasting. National Environmental Policy Act (NEPA): an act that requires environmental impact statements be submitted for any major construction project that uses U.S. federal money. National Ambient Air Quality Standards (NAAQS): U.S. federal government standards for the acceptable amount of criteria pollutants allowed in the ambient air. nitrogen oxides: a general term for nitrogen and oxygen compounds/gases that result from the burning of fossil fuels; a major component of acid rain. AIR QUALITY DEFINITIONS, continued organic compound: any compound or material containing carbon. ozone: a colorless gas composed of three atoms of oxygen. High in the atmosphere, the ozone layer protects us from harmful ultraviolet radiation. At ground level, ozone is considered a pollutant because breathing it can irritate the lungs. ozone hole: an area in the stratosphere over the Antarctic where the ozone concentration appears to be getting thinner. This is a concern because the ozone layer shields the earth from ultraviolet radiation. ozone layer: layer of ozone gas in the stratosphere; absorbs harmful ultraviolet radiation. particulate matter: tiny particles of solid matter and/or liquid droplets that are small enough to remain suspended in air. pH: a measure of the concentration of hydrogen ions in a solutions; the pH scale ranges from 0 to 14, where7 is neutral and values of less than 7 are acidic and values greater than 7 are basic or alkaline; pH is an inverted logarithmic scale so that every unit decrease in pH means a 10-fold increase in hydrogen ion concentration. Thus a pH of 3 is 10 times as acidic as a pH of 4 and 100 times as acidic as a pH of 5. photochemical oxidants: chemicals created when sunlight interacts with airborne chemicals. Ozone is a major photochemical oxidant. pollutant: any substance that changes air, water, or other resources in such a way that use of that resource is impaired. Pollutant Standards Index (PSI): standardized index used in the U.S. to report air pollution levels. precipitation: water in the form of rain, snow, hail, or fog that originates in the air and falls on the earths surface. radon: a naturally occurring colorless, odorless, radioactive gas. smog: a visible combination of water vapor and a variety of air pollutants including smoke, fly ash, and/or gaseous pollutants such as ozone. stratosphere: the layer of the atmosphere overlying the troposphere to about 50 kilometers in altitude; the ozone layer is in the stratosphere. sulfur dioxide: a toxic gas that results from the burning of fossil fuels that contain sulfur; sulfur dioxide is a major component of acid rain. AIR QUALITY DEFINITIONS, continued topography: the physical characteristics of a land area, such as hills and valleys. toxic substance: any substance that causes death or damage to humans, animals, or plants; dependent on dose level since most substances are toxic if ingested in excess. troposphere: the layer of atmosphere gases closest to the earths surface extending to an altitude of 10-15 kilometers. ultraviolet radiation: short wavelength radiation from the sun; increasing amounts of ultraviolet radiation increase the risk of cancer. volatile organic compounds (VOCs): chemical compounds made up of carbon, oxygen, hydrogen, and other atoms that can form gases easily. They are found in nature as well as in glue, paint, solvents, gasoline, tobacco smoke, pesticides and clothes that have been dry cleaned. VOCs help in the formation of ground-level ozone which is a main component of smog. weather: the conditions and characteristics of the atmosphere during short periods of time such as a day or a week. ENVIRONMENTAL CONTROL OF PESTS Primary control measures, involving restricted use pesticides, should be attempted only in severe infestations in conjunction with the following habitat modifications: Removal of shelter - Take away the pests preferred living/breeding sites by clean-up/clear-out/fix-up/build-out of harborage areas or entry into structures. Removal of food/water/attractants- Take away the pests means of survival. Removal of security - Take away the pests sense of safe refuge. Initial control measures of habitat modification may be all that is necessary to remove pests, but it must be understood that measures to control certain pests (flies; some roach, lice or flea infestations; rats; mosquitoes and roosting birds) may require coordinated effort by a neighborhood or community. Lone attempts by an individual home or business owner (or apartment dweller) to deal with these problems are doomed to failure as re-infestation is assured from surrounding areas. There are also instances, (bats roosting/nesting in structures) where the pest is a federally protected or endangered species, and special control methods must be followed to avoid severe civil and criminal penalties. Listed below are selected pests with recommendations for consumer control measures and other general information: PEST INSECTS/ARACHNIDS ROACHES Clean up infested areas (usually kitchens, bathrooms, laundry areas, damp areas in basements); remove all contents of kitchen and bathroom cabinets; use consumer available insecticidal spray under, behind, and between cabinets, appliances and attached equipment, in cracks/crevices inside cabinets and around baseboards and plumbing lines. Tracking-type powders (containing Borax or Diatomaceous Earth) can also be used if occupants are sensitive to pesticide odors. To prevent re-infestation, inspect grocery sacks, produce and pet food containers and any other packaging brought into the home for hitchhiking roaches. In multi-family dwellings, treatment of only one apartment (or floor) is a waste of time. As roaches will migrate from treated to untreated areas and return when pesticide degrades, work with the landlord, a licensed pest control firm, and other tenants for total structure treatment to avoid repeated infestation. FLIES AND MOSQUITOES Habitat modification is most effective means for long-term control as both pests tend to be neighborhood or community-wide problems. Some limited success in control can be accomplished by screening doors and windows. Zone spraying with low toxicity contact insecticides around doorways, windows, outdoor living areas and on surfaces where flying insects are frequently seen resting, also can provide some short term benefits. Citronella candles and similar repellent/insecticidal consumer products or personal spray/roll-on repellents are other short-term aids. Be sure and advise consumers that insect repellents containing the ingredient Deet, be used with care on small children and label instructions/warnings followed. FLEAS AND MITES Infestations are most often localized to a single property or structure. Most probable causes are poorly maintained pets, stray animals, wildlife dens under a home or outbuilding, heavy mouse or rat infestation, or birds/bats nesting within a structure. Remove the cause first, then vacuum (including any furniture) affected areas of the structure thoroughly, seal and dispose of vacuum dust bag to remove captured pests and eggs (for outdoor areas, proceed directly to insecticide treatment). Note that multiple treatments with insecticides will be necessary, as the recommended low toxicity pesticides (Sevin, pyrethrum based, etc.) degrade quickly, and may kill all hatched pests but dont affect eggs. Usually a 4-7 day re-spraying routine over a two-three week period will handle severe infestations, with fewer total applications needed for lighter problems. SPIDERS Habitat modification and consumer available contact pesticides, are usually sufficient to deal with the two species of spiders found in Kentucky that pose a health threat. Black Widow and Brown Recluse Spiders are generally not aggressive, but unfortunately tend to nest in areas where humans store items for later use (woodpiles, garages, closets, etc.). Bites occur when bare hands, feet or other body parts accidentally come in contact with a threatened spider; therefore, always wear gloves and proper clothing and shoes when entering such areas for working or cleaning purposes. Severe infestations of these spiders occur in rare instances, requiring professional fumigation treatment to properly eliminate the threat. TICKS Habitat modification (clearing brushy areas and pruning back overgrown landscaping) and low toxicity contact pesticide spraying of lawn and landscaping should provide adequate control. Wear long sleeved shirts, gloves, and pants (not shorts) tucked into boot tops when working in tick-infested areas, and apply repellents (see note on products containing Deet above) around wrist, ankle and neck openings of clothing. PEST BIRDS, BATS & RODENTS PIGEONS, SPARROWS, BLACKBIRDS (STARLINGS, GRACKLES, COWBIRDS) Habitat modification, by removal of roosting/nesting areas and elimination of access into buildings, is the primary option available to consumers. Spraying of roosts, poison baits and other major control measures are best left to professional exterminators or state agriculture/wildlife agencies. Pruning trees or removing brushy undergrowth opens up roosting areas to view by predators and makes most bird species move to denser cover. Since pigeons and sparrows prefer urban areas for roosting/nesting sites, sealing entry points into upper floors or attics and making rooftops, ledges and other perching areas inaccessible work best. There are several consumer available deterrents for bird roosting or perching on building - some resemble miniature coils of razor or barbed wire, or products resembling clear caulking compound like Tanglefoot or Hotfoot, can be applied to perch sites. The wire products prevent birds from landing, while the caulk-type materials either grab and hold on to feet and feathers, or literally cause a burning sensation on birds feet. Always be aware, and warn consumers calling in with bird problems, that repeatedly used roost areas indoors or outdoors that have existed for three (3) or more years, have a high probability of histoplasma capsulatum growth and are a risk for contracting histoplasmosis. Specific instructions on safety measures can be found in the HISTO HANDBOOK, available at local health departments. BATS, RODENTS Bat or rodent (rats, mice) infestations respond well to habitat modification by building them out of structures. Rats and mice also need a poison bait treatment program to prevent their spreading to other areas, but DO NOT harm or kill bats as they are protected species. Contact the KY Department of Fish & Wildlife for assistance in bat removal from within buildings. Also be aware bat dropping accumulations can promote growth of Histoplasma and that some bats are actually carriers of Histo. For that reason, the installation of Bat Houses in residential areas in backyards or onside or back walls of homes is NOT RECOMMENDED, regardless of public promotions by nature groups to provide bat roosting areas. Follow HISTO HANDBOOK guidelines for precautions in cleanup of attic areas or upper floors. ANIMAL BITES AND RABIES Each animal bite represents a potential rabies exposure although in the majority of cases the actual probability of exposure is very unlikely. Many factors have to be considered in determining whether or not an exposure has taken place and the relative danger involved. SPECIES OF BITING ANIMAL While theoretically any mammal can develop rabies, only a few species account for the vast majority of actual exposures. In Kentucky, these species are dogs, cats, horses, cattle and bats - to a much lesser extent, raccoons, groundhogs (woodchucks), and opossums. OTHER SPECIES Bites of rabbits, squirrels, chipmunks, rats, mice and small caged pets (guinea, gerbils, hamsters, etc.), seldom, if ever, call for rabies prophylaxis. Domestic farm animals (especially horses and cattle) have never been proven to be a source of infection for man, but must be considered as potential. CIRCUMSTANCES RELATING TO BITES An attack that is unprovoked is much more likely to represent a rabies exposure than are bites that are provoked (children teasing pets, handling of wild animals, etc.). TYPE OF EXPOSURE In nearly all instances, rabies is transmitted by the inoculation of virus through the skin and much less commonly by the contamination of skin cuts or abrasions with saliva. Air-borne transmission is not a problem in Kentucky. CONFINEMENT OF BITING ANIMAL Kentucky law requires that all animal bites be reported to the health jurisdiction in which the bite occurred and that dogs, cats, and ferrets be confined for a ten day period under proper observation. If symptoms suggestive of rabies develop during the ten-day observation period (or were present at the time of the bite), the animal should be sacrificed and the head immediately sent to the Division for Laboratory Services, Department for Public Health, 100 Sower Avenue, Frankfort, Kentucky, 40601. Early signs of rabies in wild or stray animals cannot be interpreted reliably. Therefore, any such animal that bites or scratches a person should be killed at once (without damage to the brain) and the brain examined for evidence of rabies. When any suspect dog, cat or ferret begins to show symptoms suggestive of rabies, they should also be sacrificed and submitted immediately to the laboratory. If examination of the brain by the direct microscopic and fluorescent antibody technique are negative for rabies, the bitten person need not be treated. CHOOSING THE CORRECT SPECIMEN FOR THE LABORATORY 1. Do not submit live animals to the laboratory; there are no facilities for confinement. 2. Send only the heads of the animals to be examined. In the case of bats and small rodents, the entire specimen may be sent. 3. To simplify handling of large animal heads, such as cows and horses, it is suggested that the brain alone be sent, and not the entire head. The brain should be removed by a veterinarian, carefully packed and shipped as quickly as possible. PACKING 1. Rabies specimens should be packed with wet ice. Such containers are furnished by the Division for Laboratory Services. The enclosed instructions for packing should be carefully followed. 2. If it is necessary to hold animal heads over weekends or holidays before shipping to the laboratory, refrigerate but do not freeze. Rabies virus is not affected by freezing, but freezing does make the preparation of satisfactory smears difficult, destroys cells, and delays of several hours may be required before the head has thawed enough to permit opening the skull and dissecting the brain. SHIPPING 1. The best current methods for shipping are personal delivery or overnight mail. If mailing for overnight delivery on a Friday, specify to the post office that it must be delivered on Saturday. There is a guard at the laboratory twenty-four hours, seven days a week, who can receive a specimen. 2. Many specimens are received with little or no information concerning the clinical symptoms or history of the suspected animal. This oversight sometimes causes a delay in reporting the results. Rabies identification forms are included in the laboratory shipping container. Please complete this form. These forms should be put in an envelope and attached to the outside of the container to avoid contamination or destruction of the forms. More than one specimen should not be submitted in the same container. DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN COOKING RAW ANIMAL FOODS 145 degrees or above for 15 seconds Most potentially hazardous foods 155 degrees or above for 15 seconds Pork, ratites, injected meats, comminuted fish and meats, some commercially raised game animals. 165 degrees or above for 15 seconds Poultry, some wild game animals, stuffed (fish, meats, pasta, poultry, ratites) or stuffing containing fish, meat, poultry or ratites. MICROWAVE COOKING RAW ANIMAL FOODS 1. Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat; 2. Covered to retain surface moisture; 3. Heated to a temperature of at least 165 degrees in all parts of the food; and 4. Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium. REFER TO KENTUCKYS FOOD CODE FOR ADDITIONAL OR CLARIFYING INFORMATION. GUIDE FOR SANITIZING FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS DATA TAKEN FROM THE FDA 1997 FOOD CODE (Applicable to sanitization using hot water or chemical manual or mechanical ware washing/swabbing) Sanitizing Concentration Exposure Agent or Level/Range Time Medium Temperature ________________________________________________________________________ Chlorine Solution 50 100 ppm-not See following To exceed 200 ppm chart (See following chart) Iodine Solution 12.5 ppm 30 seconds (12.5-25 ppm) (Min. water temp. 75F) Quaternary 200 ppm 30 seconds Ammonium (150 ppm-400 ppm) (Min. water temp. 75F) Hot Water 180F (except for 30 seconds Manifold Spray stationary rack, single Immersion temperature machines 170F*) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. * Surface temperature of equipment or utensils must reach 160F ________________________________________________________________________ NOTE: Chemicals used in a sanitizing solution for exposure times specified above shall be listed in 21 CFR 178.1010 Sanitizing Solutions, and shall be used in accordance with EPA - approved manufacturers label use instructions. CHLORINE SOLUTION CHART (5.25% household bleach)  NOTE: Household bleach may be used for sanitizing eating and drinking utensils only if the manufacturers label use instructions provide for such use. Scented bleach shall not be used for sanitizing eating and drinking utensils or food contact surfaces.  Min. Concentration Level (mg/l or ppm)  Min. Temperature  Min. Exposure TimepH 10 or lesspH 10 or less 25120F120F10 seconds 50100F 75F10 seconds100 55F 55F10 seconds FORMULA: One (1) oz. Household bleach (5.25%) per 8 gal. water = 50 ppm One (1) oz. = 2 tbsp. or 6 tsp.  INCREMENTAL SOLUTION GUIDE Water (55F Minimum)Chlorine (5.25% household bleach)1 gal.2 tsp. (10ml) = 65 ppm2 gal.1 tbsp. (15ml) = 100 ppm4 gal.2 tbsp. (30ml)* = 100 ppm8 gal. cup (60ml) = 100 ppm* 30 ml = one (1) fl. oz. TABLE OF FOODBORNE INFECTIONS BACTERIAL ORIGIN NamePathogenFoods Usually InvolvedIncubation PeriodBacillus Cereus Gastroenteritis (Infection/ Intoxication) Exo-enterotoxin EnterotoxinBacillus CereusRice and rice dishes, custards, seasonings, dry food mixes, spices, puddings, cereal products, sauces, vegetable dishes, meat loaf. 5 hours, 8 16 hoursBotulism (Intoxication)Clostridium botulinumImproperly processed canned goods of low acid foods, garlic-in-oil products, grilled onions in butter sauce, leftover potatoes, stews, meat/ poultry loaves.12 36 hours + 72 hours Campylobacteriosis (Infection)Campylobacter jejuniUnpasteurized milk and dairy products, poultry, pork, beef and lamb.3 5 daysClostridium Perfringens Enteritis (Infection/ Intoxication)Clostridium perfringensCooked meat, poultry, gravy, beans that have been cooked slowly.8 24 hoursE. coli 0157:H7 Enteritis (Infection/ Intoxication)Escherichia coliRaw and undercooked ground beef and other red meats, imported cheeses, unpasteurized milk.12 72 hoursListeriosisListeria mono-cytogenesUnpasteurized milk and cheese, vegetables, poultry and meats, seafood, and prepared, chilled, ready-to-eat foods.1 day to 3 weeksSalmonellosisSalmonellaPoultry and poultry salads, meat, and meat products, milk, shell eggs, egg custards and sauces, and other protein foods.6 72 hoursShigellosis (Infection)ShigellaPotatoes, tuna, shrimp, turkey and macaroni salad, lettuce, moist and mixed foods.1 7 daysStaphlyoccus (Intoxication) canned goods of low Staphlyococcus aureusHam and other meats, warmed-over foods, dairy products, custards, potato salad, creamed-filled pastries, and other protein foods.1 8 hours TABLE OF FOODBORNE INFECTIONS AND INTOXICATIONS DiseaseEtiological AgentSourceIncubation (Latency) PeriodBacillus CereusHeat stable toxin of Bacillus cereusFood held at room temperature, especially cooked rice1 to 6 hours when vomiting is the predominant symptom; 6 to 24 hours where diarrhea is the predominant symptomBotulismClostridium botulinumHome processed protein foods; inadequately canned foods with pH over 3.512 to 36 hoursCampylobacterCamplybacter jejuniUndercooked chicken and pork, contaminated food, water or raw milk1 to 10 days; usually 2 to 5 daysCholeraVibrio choleraeFoods contaminated by water, raw vegetables, mixed and moist food, seafoodFew hours to 5 days; usually 2 to 3 daysClostridium PerfringensClostridium perfringens, Types A and CCooked meat and poultry that has stayed at room temperature for several hours or cooled slowly. Gravy, stew and meat pies6 to 24 hours; usually 10 to 12 hoursEHECEscherichia coli 0157:H7, Verotoxin producing E. coliInadequately cooked beef, raw milk, contaminated water, other contaminated food3 to 8 days; usually 3 to 4 daysEIECEnterionvasive strains of E. coliContaminated foodAs little as 10 to 18 hoursEPECEnteropathogenic strains of E. coli`Contaminated infant formula and weaning foodsAs little as 9 to 12 hoursETECEnterotoxogenic strains of E. coliContaminated food and waterSometimes 10 to 12 hours; usually 3 to 4 daysHepatitis AHepatitis A virusContaminated water, shellfish, salads15 to 50 days; average 28-30 daysListeriosisListeria monocytogenesMilk, ready to eat foods such as soft cheese and deli foods3 to 70 days; usually 3 weeks Staphyloccoccus Food PoisoningEnterotoxins A, B, C, D, or E of Staphylococcus aureusCooked ham, salads of protein food. Custard pastries, hollandaise sauces, warmed-over foods30 minutes to 8 hours SalmonellosisSalmonella Enteritides, Typhimurium, Heidelbeg, Darby, Infantis, etc.Eggs, poultry, meat, fresh produce, other raw foods6 to 72 hours; usually 12 to 36 hours ShigellosisShigella Sonnei, Flexneri, Dysenteriae, and BoydiiMoist foods, dairy products, water contaminated with excreta, carriers12 to 96 hours, usually less than 4 daysStreptococcus InfectionGroup A beta hemolytic strepPotato and egg salad1 to 3 daysTuberculosis (Extra Pulmonary Type)Mycobacterium bovisUnpasteurized milk and other dairy products4 to 6 weeks; first 6 to 12 months after infection most hazardous periodTularemia (Rabbit Fever)Francisella tularenisWild rabbits and hares, woodchucks and similar wild animals; water1 to 14 days; usually 3 - 14 daysTyphoid FeverSalmonella typhiHigh protein foods, raw salads, milk products. Foods that have been handled and then eaten without further treatment3 days to 3 months; usually 1 to 3 weeksVibrio ParahaemolyticusPathogenic strains of Vibrio parahaemolyticusRaw of inadequately cooked seafood, food contaminated by handling raw seafood, contaminated seawater4 to 30 hours; usually 12 to 24 hoursVibrio VulnificusVibrio vulnificusRaw and undercooked seafood; especially oysters12 hours to 3 daysYersiniosisYersina enterocolitica or Yersina pseudotuberculosisRaw pork and pork products including cold cutsGenerally under 10 days; probably 3 to 7 days FOODBORNE INFECTIONS CAUSED BY INTESTINAL PARASITES NameEtiological AgentFoods Usually InvolvedIncubation TimeAmebic DysenteryEntamoeba histolyticalWater contaminated with sewage, moist food contaminated with human fecesSeveral days to 4 weeksCyclosporaCyclospora cayetanensisRaspberries, lettuce, other contaminated fruits and vegetables Diphyllobothriasis (Fish Tapeworm)Diphyllobothrium latumInsufficiently cooked fresh water fish3 to 6 weeksGiardiasisGiardia lambliaContaminated food and water3 to 25 days of longer; medium 7 to 10 daysTaeniasis (Meat Tapeworm)Taenia saginata (beef), Taenia solium (pork)Insufficiently cooked beef and pork products8 to 12 weeks for T. solium, 10 to 14 weeks for T. saginataTrichinosisLarvae of Trichinella spiralisInsufficiently cooked pork products5 to 45 days WATER CONTAMINANTS ContaminantsMCLG (mg/L)MCL (mg/L)Potential Health Effects From Ingestion Of WaterSources of Contaminant In Drinking WaterAlachlorZero0.002CancerRunoff from herbicide on corn, soybeans, other cropsAtrazine0.0030.003Mammary Gland TumorsRunoff from use as herbicide on corn and non-croplandCarbofuran0.040.04Nervous, Reproductive System EffectsSoil fumigant on corn and cotton; restricted in some areasChlordane*Zero0.002CancerLeaching from soil treatment for termitesChlorobenzene0.10.1Nervous System and Liver EffectsWaste solvent from metal degreasing processesDalapon0.20.2Liver and Kidney EffectsHerbicide on orchards, beans, coffee, lawns, road/railwaysDinoseb0.0070.007Thyroid, Reproductive Organ DamageRunoff of herbicide from crop and non-crop applicationsDioxinzero0.00000003CancerChemical production by-product; impurity in herbicidesDiquat0.020.02Liver, Kidney, Eye EffectsRunoff of herbicide on land and aquatic weeds2,4-D*0.070.07Liver and Kidney DamageRunoff from herbicide on wheat, corn, rangelands, lawnsEndothall0.10.1Liver, Kidney, GastrointestinalHerbicide on crops, land/aquatic weeds; rapidly degradedEndrin0.0020.002Liver, Kidney, Heart DamagePesticide on insects, rodents, birds; restricted since 1980 WATER CONTAMINANTS, continued Glyphosate0.70.7Liver, Kidney DamageHerbicide on grasses, weeds, brushHeptachlorZero0.0004CancerLeaching of insecticide for termites, very few cropsHeptachlor EpoxideZero0.0002CancerBiodegradation of heptachlorLindane0.00020.0002Liver, Kidney, Nervous, Immune, CirculatoryInsecticide on cattle, lumber, gardens; restricted in 1983Methoxychlor0.040.04Growth, Liver, Kidney, Nerve EffectsInsecticide for fruits, vegetables, alfalfa, livestock, petsOxamyl (Vydate)0.20.2Kidney DamageInsecticide on apples, potatoes, tomatoesPCBsZero0.0005CancerCoolant oils from electrical transformers; plasticizersPicloram0.50.5Kidney, Liver DamageHerbicide on broadleaf and woody plantsSimazine0.0040.004CancerHerbicide on grass sod, some crops, aquatic algaeToxapheneZero0.003CancerInsecticide on cattle, cotton, soybeans; canceled in 19832,4,5-TP0.050.05Liver and Kidney DamageHerbicide on crops, right-of-way, golf courses; canceled in 1983 SWIMMING POOLS OPERATIONAL WATER QUALITY STANDARDS DISINFECTANT RESIDUALS FOR SWIMMING AND DIVING POOLS, WADING POOLS, WATER SLIDES, AND WAVE POOLS Chlorine residual shall be maintained between one (1.0) p.p.m. and two and five-tenths (2.5) p.p.m. as free available chlorine. 2. Bromine residual shall be maintained between one (1.0) p.p.m. and two and five-tenths (2.5) p.p.m. as free available disinfectant. Pools stabilized with cyanuric acid shall meet the following criteria: Be an outdoor facility; Maintain one and five-tenths (1.5) to two and five-tenths (2.5) p.p.m. free available chlorine residual; and Cyanuric acid concentration twenty-five (25) p.p.m. to fifty (50) p.p.m. 4. If the presence of chloramines is determined, superchlorination is required, and the chloramine level shall not exceed two-tenths (0.2) p.p.m. DISINFECTANT RESIDUALS FOR SPAS 1. Chlorine residual shall be maintained between two (2.0) p.p.m. and three (3.0) p.p.m. as free available chlorine; 2. Bromine residual shall be maintained between two (2.0) p.p.m. and three (3.0) p.p.m. as free available disinfectant; and 3. If the level of chloramines exceeds two-tenths (0.2) p.p.m., superchlorination is required. During the superchlorination process and until such time as free chlorine levels return to three (3) p.p.m. or less, the facility shall be closed. pH The pH of the facility water shall be maintained in a range of seven and two-tenths (7.2) to seven and eight-tenths (7.8). For corrosive water supplies, the alkalinity level shall be suitably adjusted to allow maintenance of the pH level. TURBIDITY Facility water shall have sufficient clarity at all times to meet one (1) of the following: 1. A black disc, six (6) inches in diameter, is readily visible when placed on a white field at the deepest point of the pool; 2. The openings of the main outlet grate are clearly visible by an observer on the deck; and 3, For wading pools, the bottom of the pool shall be clearly visible. TOTAL ALKALINITY The alkalinity of the facility water shall not be less than fifty (50) nor more than 180 p.p.m., as determined by suitable test kits. TEST AND RECORDS The facility operator shall perform tests for each of the above water quality characteristics before opening and during all hours of operation based on the frequency schedule listed below, and record all test results on a daily operational log sheet: 1. Disinfectant residual and pH shall be checked at least three (3) times daily with a greater frequency of bather load or climatic conditions warrant. 2. Turbidity - daily, or more often as needed. 3. Alkalinity, cyanuric acid (if used) - weekly, or more often as needed. 4. Temperature: Spas - daily, or more often as needed; and All other indoor facilities - daily. TURNOVER RATES Turnover time means the time in hours or minutes, required for the circulation system to filter and recirculate a volume of water equal to the facility volume. The recirculation pump and motor shall deliver the flow necessary to obtain the turnover required in the table below. A valve for flow control shall be provided in the recirculation pump discharge piping. The turnover rate shall be as shown in the following table: Type of Facility Turnover Required Diving Pools 8 hours or less Wading Pools, Spas 30 minutes or less Water Slides, Handicap Pools 2 hours or less All Other Pools 6 hours or less Higher flow rates may be necessary in pools with skimmers so that each skimmer will have a minimum flow rate of thirty (30) gallons per minute. FILTRATION RATES HIGH RATE SAND FILTERS The design filtration rate shall be a minimum of five (5) gallons per minute per square foot of filter area. The maximum design filtration rate shall be the lesser of fifteen (15) gallons per minute per square foot of filter area or seventy-five (75) percent of the NSF listed filtration rate. The backwash rate shall be fifteen (15) gallons per minute per square foot of filter area. DIATOMACEOUS EARTH FILTERS The design filtration rate shall not exceed one and one-half (1 ) gallons per minute per square foot of filter area on diatomaceous earth filters, except that the rate of filtration may be increased to two (2) gallons per minute per square foot of filter area if continuous feeding of diatomaceous earth is employed. CARTRIDGE FILTERS The design filtration rate shall not exceed 0.15 gallons per minute per square foot of filter surface area. A clean duplicate set of cartridges shall be maintained at the facility. RAPID SAND OR GRAVITY SAND FILTERS Rapid sand filters shall be designed for a filter rate not to exceed three (3) gallons per minute per square foot of bed area at time of maximum head loss with sufficient area to meet the design rate of flow required by the prescribed turnover. Open gravity type filters shall be designed for a filter rate not exceeding two (2) gallons per square foot per minute. Filter equipment and treatment systems shall operate continuously twenty-four (24) hours per day except if the facility is closed for repairs or at the end of the swimming season. LEAD POISONING INVESTIGATION NURSE - Child has blood test (finger or venous). - Determines if confirmed elevated blood lead level of child. - Contacts local or district environmentalist. ENVIRONMENTALIST - Contacts the Environmental Lead Program Staff. - Completes the history information form and provides a copy to Department. - Conducts an on-site visual residence. - Provides copy of visual assessment form to department for review, appropriate plan of action, and assignment. - Determines available times and dates for investigation and sampling. - Accompany and assist Risk Assessor. Discuss initial findings, etc. - Possible follow up with visual to residence to review interim controls and/or abatement actions. DEPARTMENTAL CERTIFIED RISK ASSESSOR ACTIVITIES - Conduct the environmental investigation and sampling. * (Paint, dust, soil, and water) at residence(s), or other child occupied facilities. - Average travel time. - Sample preparation and delivery to laboratory. - Summarize initial findings. - Review sample results when received from laboratory. - Assessment of hazards and reduction concerns, i.e. interim control or abatement. - Write-up investigation report with results of findings and recommendations. - Provide report, and other information to the health department concerning appropriate corrective action, etc. - Conduct follow-up sampling if needed. TYPES OF SAMPLES X-ray fluorescence (XRF) or laboratory paint-chip analysis of all defective paint on the dwelling, furniture, play structures, or on nearby buildings frequented by the child. XRF or laboratory paint-chip analysis of all chewable, impact, and friction surfaces. Dust samples by a certified risk-assessor from areas frequented by the child, including play areas, porches, kitchens, bedrooms, and living and dining rooms. Dust samples may also be collected from automobiles, work shoes, and laundry rooms (to assess the leaded dust on work clothes brought into the dwelling) if occupational lead exposure is a possibility. Soil samples from play areas, areas near the foundation of the house, and areas from the yard. If the child spends significant time at a park or other public play area, samples should be collected from these areas, unless the area has already been sampled. First-drawn and flushed water samples from the tap most commonly used for drinking water, infant formula, or food preparation. Glazed dinnerware or ceramic cookware containing lead. Other items suspected of containing hazardous levels of lead. RADIATION The induction of stochastic effects (cancers and genetic effects) is considered to be the principle effect that may occur following exposure to low dose of ionizing radiation. The nominal probability, coefficients for stochastic effects are: Exposed Populations TOTAL DETRIMENT 10-7 mrem-1  Adult Workers Whole Population  5.6 7.3 Based on the hypothesis that genetic effects and some cancers may result from damage to a single cell, it is assumed that: For radiation-protection purposes, the risk of somatic effects is proportional to dose without threshold, throughout the range of dose and dose rates of importance in routine radiation protection. The probability of response (risk) is assumed, for radiation-protection purposes, to accumulate with dose. Given the above assumption, radiation exposure at any selected dose limit will, by definition, have an associated level of risk. For this reason it is necessary to meet the following requirements: - The need to justify any activity which involves radiation exposure on the basis that the expected benefits to society exceed the overall societal cost (justification); and - The need to ensure that the total societal detriment from such justifiable activities or practices is maintained ALARA, economic and social factors being taken into account; and - The need to apply individual dose limits to ensure that the procedures of justification and ALARA do not result in individuals or groups of individuals exceeding levels of acceptable risk (limitation). It is our primary objective in radiation-protection to limit doses and further maintain all doses as low as reasonably achievable (ALARA). UNITS OF RADIOACTIVITY Curie (Ci) - A unit of activity equal to 3.7 x 1010 disintegrations/second. Millicurie (mCi) - unit of activity equal to 3.7 x 107 disintegrations/second. Microcurie (Ci) - unit of activity equal to 3.7 x 104 disintegrations/second. Nanocurie (nCi) - unit of activity equal to 3.7 x 101 disintegrations/second. Picocurie (pCi) - unit of activity equal to 3.7 x 10-1 disintegrations/second. Becquerel (Bq) - SI unit of activity equal to one (1) disintegration/second. Gray (Gy) - unit of absorbed dose of radiation, one (1) gray=1 joule/kilogram; one (1) gray is equal to 100 rads. rad - unit of absorbed dose of radiation, one (1) rad=0.01 joules per kilogram. Being replaced by gray, one (1) rad equals 0.01 gray. Rem - unit of dose, one rem is equal to 0.01 Sieverts. The dose equivalent in rem is numerically equal to the absorbed dose in rad multiplied by the radiation weighing factor, the distribution factor and any other modifying factor. One (1) rem is equal to 1000 millirems. Sievert (Sv) - unit of dose, one Sievert is equal to 100 rems; equal to dose in grays times the radiation weighing factor times other modifying factors. Roentgen - a unit of radiation and equals 2.58 x 10-4 coulomb/kilogram of air. It is defined only for the effect on air and applies to gamma and x-rays. BASIC DOSIMETRIC QUANTITIES Absorbed Dose (D) is the energy absorbed per unit mass and its units is the joule per kilogram which is given the special name gray (Gy). - Absorbed dose is defined in terms that allow it to be specified at a point, but it is used by the ICRP to mean the average dose over a tissue or organ. Equivalent Dose (Ht) - It is the absorbed dose averaged over a tissue or organ (rather than at a point) and weighted for the radiation quality that is of interest. - The ICRP use weighing factor for the purpose which is the Radiation Weighing Factor (wr) and is selected for the type and energy for the radiation incident on the body or, in the case of sources within the body, emitted by the source. - Ht = wr x Dt,r INTRODUCTION There is an increased risk with any exposure to radiation. The radionuclide or radionuclides at the incident are essential in evaluating the impacts of ionizing radiation on health and safety and the approach needed for remediation of the incident. Therefore, it is essential that in any incident the radionuclide be assessed in order to determine the potential exposures. The nature of the incident itself will have a bearing on the exposure pathways include ingestion, inhalation, and external gamma exposure. Exposure to radiation results in damage cells of the body, and represents a risk of injury or, if the exposure is high enough, even death. All radiation is a known carcinogen and any exposure has the potential to result in increased risk. Careful attention must be paid to protection of individuals from exposure to radiation. It is the purpose of this document to provide proper procedures for contacting Radiation Control staff or Disaster and Emergency Services, which will then contact Radiation Control staff in the event of an incident. PROCEDURES FOR ADDRESSING A RADIATION INCIDENT 1. From 8:00 a.m. through 4:30 p.m., Monday through Friday contact the Radiation Control staff at (502) 564-3700 in the event of a radiation incident. 2. Call for local medical assistance and/or emergency vehicle, if needed; however, entry into an incident area should only be conducted if the guidance in Step 3 has been implemented. 3. Areas shall not be entered without conducting surveys which include radiation survey, volatile organics (photoionization detector; PID), and gas monitoring (lower explosion limits, oxygen, carbon monoxide, etc.). 4. Always remain upwind of any incident. 5. Personnel shall not enter areas without the proper personal protective equipment. In order to reduce personal exposure especially during a radiation incident, it is essential to utilize the principles of time, distance and shielding. CHEMICAL STOCKPILE AGENTS The Chemical Warfare Agents described as follows were obtained from, Management of Chemical Warfare Agent Casualties, a Handbook for Emergency Medical Services by: Fredrick R. Sidell, M.D., dated October 1995. For more information contact Division of Public Health Protection and Safety, Chemical Stockpile Emergency Preparedness Program Coordinator. ESTIMATED TOXICITIES OF MILITARY AGENTS  Agent ED50* LD50 Ect50* (mg-min/m3) Lct50 (mg-min/m3) GB--1700 mg3100VX1 mg10 mg<150HD10 mcg7 gm201500 DOSE In pharmacology, science, or medicine, the term in LD50 indicates the Dose that is Lethal to 50% of the population. Similarly, the term ED50 can describe the Dose that is Effective in 50% of the population (for what is effective must be stated; for example, the ED50 to cause a runny nose is 5 mg). Just as the terms LD50 and ED50 are used to describe doses given i.v., i.m., or orally, the terms Lct50 and Ect50 are used to describe the Ct that is Lethal for 50% of the population and the Ct that will cause a certain Effect in 50% of the population. DECONTAMINATION A solution of hypochlorite (household bleach) is the most universal solution used. However, the concentration varies. Household bleach is about 5% hypochloride. Most civilian EMS units use 1% or 2% hypochloride for casualty decontamination, whereas the military uses 0.5% hypochloride for skin decontamination. The term hypochlorite as used throughout refers to that dilution most appropriate according to local protocols. NERVE AGENTS SUMMARY SIGNS AND SYMPTOMS After a small vapor exposure: Miosis, runny nose, shortness of breath. After a large vapor exposure: Loss of consciousness, convulsions, apnea, flaccid paralysis. After a small to moderate liquid exposure: Localized sweating, fasciculation, nausea, vomiting, diarrhea, feeling of weakness (may start hours later). After large liquid exposure: Loss of consciousness, convulsions, apnea, flaccid paralysis. DECONTAMINATION Thoroughly flush with hypochlorite, water. EMERGENCY MEDICAL CARE Atropine (2-6mg); 2-PAMCI; diazepam (depending on severity); ventilation; suction of airways if secretions are copious. MANAGEMENT The most important thing to do in dealing a casualty from any type of chemical or toxic substance is to protect yourself. Wearing protective gear as recommended by local policy (this usually consists of a mask and gloves as a minimum, but may also call for protective clothing or an apron), or by insuring that the casualty has been thoroughly decontaminated before touching him. Steps in managing a nerve agent casualty are: 1. Decontamination; 2. Ventilation; 3. The antidote, atropine; 4. An oxime (the antidote, 2-PAMCI); and 5. Other measures as required. RECOMMENDATIONS FOR INITIAL THERAPY VAPOR EXPOSURE MILD: Miosis alone No treatment (severe pain is treated later). Rhinorrhea Depends on amount of rhinorrhea and amount of discomfort; 2 mg. of atropine if either is great. Shortness of Breath Depends on severity; 2 mg. of atropine if mild or moderate; 4mg. if great. Combination Treat according to most severe effect. MODERATE: Shortness of Breath 2 to 4 mg of atropine, depending on severity. ventilation p.r.n. SEVERE: Unconscious, 6 mg of atropine (i.m.), 2-PAMCI (1gm i.v., Convulsing, 1.8 gm I.m.); diazepam; ventilation. Postictal, Gasping for air; Effects in 2 or more Systems LIQUID EXPOSURE ON SKIN MILD: Localized sweating, 2 mg atropine; 1 gm, i.m. (or 600 mg, i.m.) of Fasciculations pralidoxime MODERATE: Gastrointestinal 2 mg atropine; pralidoxime effects SEVERE: Same as for vapor exposure VESICANTS - SUMMARY SIGNS AND SYMPTOMS After an asymptomatic latent period of hours, onset of erythema and blisters, conjunctivitis, upper respiratory signs. All may worsen over the following hours. Mustard does not cause pain on contact; Lewisite and phosgene oxime cause pain on exposure to liquid or vapor. DECONTAMINATION Hypochlorite or large amounts of water to flush agent away. Must be within seconds to be maximally effective. EMERGENCY MEDICAL CARE Immediate decontamination. None otherwise (no early effects). Suspected casualty should be observed for at least 8 hours. Later, symptomatic management of lesions. Mustard is considered a persistent agent, but is a hazard from both liquid and vapor contact. Biological effects from mustard do not appear until many hours after contact with liquid or vapor mustard. Because there are no immediate effects, the exposed person usually takes no action to decontaminate himself. Organs most commonly affected are the skin, the eyes, and the airways, primarily because these are the organs that mustard contacts. Mustard is absorbed through these organs and later may cause damage to bone marrow, the gastrointestinal tract, and the central nervous system. Although mustard has been considered a major warfare agent for almost 80 years, the exact manner by which it causes tissue damage has not been defined. There is no antidote for mustard. Because there are no immediate effects, there is no immediate care needed except for decontamination. Later, hospital care consists of symptomatic management of the injuries. The management is similar to that for patients with thermal burns, except that the fluid requirements for a mustard casualty are not as great. TIME COURSE OF EFFECTS Tissue biochemical damage occurs within seconds or minutes after mustard exposure, but clinical effects do not occur until hours later. The only effective way to prevent or reduce damage from mustard is decontamination within seconds of exposure. ON-SITE SEWAGE LEACHING CHAMBER SIZING Trenches: linear footage of convention 2 foot wide trench * 55% = length Beds: Rock bed sizing * 85% = length LAGOON SYSTEM SIZING Lagoon: 5 sq ft. Surface area * total daily waste flow = total square feet of surface area. Overflow Field: 10% * total daily wasteflow = length MOUND SYSTEM SIZING Use EPA Publication 625/1-8-012 GREY WATER SYSTEM SIZING (Washing Machine Only) 50 sq. ft. trench bottom area per bedroom. DOSING TANK SIZING Residential: 2 * daily waste flow Commercial/public: 1.5 * daily waste flow APPLICATION RATES FOR GRAVITY DISTRIBUTION LATERAL FIELDS BASED ON TWO (2) FOOT CONVENTIONAL TRENCH WIDTH Soil GroupSoil TextureApplication Rate Gal/Sq. Ft./DayLinear Ft. Per GallonI SandsSand Loamy Sand1.2 .9.42 .56II Coarse LoamsSandy Loam Loam .7 .72III Fine Loams (With Provisionally Suitable Structure) Sandy Clay Loam Silt Loam Clay Loam Silty Clay Loam.51.0Fine Loams (With Provisionally Suitable Structure) Sandy Clay Loam Silt Loam Clay Loam Silty Clay Loam.371.35IV Clays (Kaolinitic or Silty Clay 1:1 with Provisionally Suitable Structure)Sandy Clay Clay.271.85 MINIMUM CAPACITY OF PRE-TREATMENT UNITS Number of BedroomsGallon Capacity (Without Garbage Disposal)Gallon Capacity (With Garbage Disposal)2 or Less7501,00031,0001,25041,2501,50051,5001,750Each Additional250250 ROCK LATERAL BED LENGTH REQUIREMENTS FOR GRAVITY DISTRIBUTION SYSTEMS BASED ON BED WIDTH Bed WidthMultiply Total Linear Footage Of Two (2) Foot Wide Trench Required By:370%455%545%640%735%832%930%1028%1127%1226% DIVISION OF LABORATORY SERVICES RECOMMENDED PROCEDURES PREFACE The Division of Laboratory Services has prepared this section for the purpose of presenting to the environmentalist and Milk Safety Branch inspector recommended procedures to be followed when collecting samples which are to be submitted to the laboratory. It includes information about the routine laboratory examinations offered. Methods to be used in the collection and shipment of samples of milk, water, food and related specimens are also included. All procedures herein described should be carefully followed in every instance before submitting specimens to the laboratory. This manual is subject to revision and from time to time additional material will be forwarded for this purpose. It is hoped that this section will be a frequently consulted reference. Further questions regarding policy or services offered should be directed to the Director, Division of Laboratory Services, 100 Sower Boulevard, Suite 204, Frankfort, Kentucky 40601. Telephone (502) 564-4446. CONTENTS INTRODUCTION Organization Chart GENERAL INFORMATION BACTERIOLOGICAL AND CHEMICAL EXAMINATION OF MILK AND DAIRY PRODUCTS Submission of Samples Collection of Samples Milk Quality Tests WATER BACTERIOLOGY Bacteriological Analysis of Drinking Water Water Sample Collection Interpretation of Water Sample Reports PROCEDURES FOR THE COLLECTION OF FOOD SAMPLES FOR MICROBIOLOGICAL EXAMINATIONS Collection of Samples Transporting of Samples Complaint Investigation Samples Reporting Results of the Laboratory Examination Sanitation Indexes Detection of Foodborne Microorganisms FOODBORNE DISEASE INVESTIGATIONS Collection and Shipment of Food and Clinical Samples CHEMICAL ANALYSES OF FOOD, WATER, MILK, DRUGS, OCCUPATIONAL HEALTH, MEDICAL EXAMINER AND CONSUMER PRODUCTS SAMPLES Submission of Samples Collection of Samples from Private Water Supplies INTRODUCTION The primary goal of the Division of Laboratory Services is to ensure the availability of reliable laboratory facilities for the protection of health in the Commonwealth and to promote their proper utilization. Services include the following (1) the examination of clinical and environmental specimens as required to support health programs; (2) reference testing not readily available elsewhere for hospitals and practicing physicians; (3) laboratory improvement support to local health department laboratories, including refresher training, proficiency testing analytes, on-site consultation and laboratory evaluation; dairy laboratory proficiency testing; and consultative service relative to the proper collection, handling and shipping of specimens, and accurate interpretation of test results. The Division of Laboratory Services is also engaged in the development and evaluation of new laboratory methodologies. This section describes only those examinations available from the Division of Laboratory Services pertaining to milk, food, water, and related specimens. Health department personnel should refer to the Quick Reference of Laboratory Tests for information regarding submission of clinical diagnostic specimens and diagnostic tests available from the Division of Laboratory Services. GENERAL INFORMATION Milk, water and food samples for examination must be collected and submitted by a person authorized by the local health department. Specimens which have been improperly collected or shipped will be rejected. The value of a laboratory examination depends as much on the quality of the sample as upon the technique of the examination. A poorly collected or improperly prepared specimen cannot be expected to yield reliable information. Health officers, environmentalists, and Milk Safety inspectors are, therefore, urgently requested to see that every specimen which is to be sent to the laboratory is collected according to the procedures outlined in this manual. The Division of Laboratory Services will provide sampling kits as requested by local health departments, environmentalists, and milk inspectors. Requests may be made through the local health network, or by using the Laboratory Supply Request Form (LAB 119). Environmentalists and milk inspectors are encouraged to check policies on confidentiality before releasing any information on test or investigation results. BACTERIOLOGICAL AND CHEMICAL EXAMINATION OF MILK AND DAIRY PRODUCTS SUBMISSION OF SAMPLES Milk Safety Branch inspection personnel will be assigned a milk shipment schedule by the laboratory prior to January of each year. This shipping schedule will be based on milk control areas. These schedules will be worked out by area directly with the inspectors in a given area, a representative of the Milk Safety Branch, and the Division of Laboratory Services. Samples arriving on any other than the scheduled date will be rejected by the laboratory and not examined. If it becomes necessary to ship on other than the schedule date, the inspector should notify the laboratory at least ten days prior to the scheduled date and request approval from the laboratory for another or alternate shipping date. Samples should be shipped so that they will arrive in the laboratory not later than noon on the day scheduled. COLLECTION OF SAMPLES Samples of raw milk for pasteurization, Grade A pasteurized milk and milk products shall be collected as outlined in the most recent Pasteurized Milk Ordinance (PMO) and regulations of the Milk Safety Branch. The collection and transportation of milk samples shall conform to the procedures given in Standard Methods for the Examination of Dairy Products and the Certifying Agency. Samples upon which enforcement actions will be based, may be taken from supplies which are still in the possession of the producer, plant, hauler, or distributor. For this reason, samples shall be taken prior to the final delivery of the milk or milk products. In order to yield significant results, milk samples must be collected so as to represent the condition of the milk when reaching the receiving station, milk plant or consumer, as well as its condition after delivery to the plant but prior to pasteurization. Samples, therefore, must be collected either from the plant or delivery vehicle. Raw milk for pasteurization must be collected at the plant, receiving station, milk truck, farm and in plant storage tanks. Raw samples for pasteurization in cans, tanks, vats, etc., should be collected aseptically in order to prevent any detectable change in the bacterial population of the product. The milk should be thoroughly mixed with a sterile agitator, if the tank is not equipped with one, before sampling to assure a representative sample. A sterile sampling dipper or tube should be used for taking the sample. Sampling equipment may be sterilized between samples by dipping into water at 180 degrees F for one minute or 100 ppm hypochlorite solution for 30 seconds. Rinse dipper twice in milk before taking sample. Raw milk samples are to be collected in sterile 4 oz. whirl pak bags or 2 oz. plastic vials. Use waterproof marking pens to identify samples. The bags or vials should be filled 3/4 full. Do not expel air from bags. To close bags, whirl at least three complete revolutions and turn tape wires inward on opposite face on fold. All raw samples submitted must be placed in waterproof containers or sealed plastic bags. They are then packed in crushed ice for shipping. All pasteurized milk samples should be placed in sealed leakproof plastic bags to prevent contamination. Frozen desserts need to be packed with dry ice so they will not thaw. Tests desired for all milk samples should be circled and then written at the bottom of the form. Persons receiving copies should also be listed at the bottom of the form (Lab 502). To sample pasteurized milk containers select one set of containers and closures at random. The submission-report form Lab 502 is completed using a soft lead pencil, black ink or typewriter only. Protect form from moisture and forward with samples. The following information should be included on this form: Collection Date and Time Name of Dairy Shipping Date and Time Type of Product Shipped Via __________ Sample Number Collector and Title Temperature When Collected Area Tests Desired The inspector should number the samples in consecutive order on this form starting with number one on each shipment being forwarded to the laboratory. If raw and finished samples are shipped together, each group should be numbered separately, each series starting with number one. Raw and finished samples must be listed on separate forms. A copy of this form will be returned with the results of the laboratory findings. It will be the responsibility of the Milk Safety Branch to transmit this information to the person(s) concerned. Samples should be carefully packed in order to avoid damage or contamination in transit. An extra milk sample must be included in each shipment so the laboratory can determine the temperature of the samples on arrival. If no temperature control sample is provided, the first sample listed will be used. The temperature control sample must be obtained at the first sampling point and be at least half the size of the largest test container. Only results of samples collected by an individual approved by the Milk Safety Branch may be used for official regulatory purposes. MILK QUALITY TESTS The chief properties which identify dairy products to be of acceptable sanitary quality are (1) freedom from pathogenic bacteria and toxic substances; (2) freedom from foreign material, and (3) low bacteria count. Laboratory testing of representative samples is an essential part of every quality control program. The bacteriological and chemical quality control tests which have been selected as being of special value for controlling the sanitary quality of milk and the method of reporting results are listed below. 1. Standard Plate Count Number of bacteria per ml 2. Coliform Bacteria Count Number of Coliform bacteria per ml 3. Pasteurized Milk Containers Residual bacteria count and residual coliform count per ml or per capacity of container 4. Phosphatase Test Fluid samples - mU/L Solid, semi-solids - mU/K 5. Inhibitive-Adulterants Units of B-lactam inhibitor present 6. Cryoscopic Examination Percent of excessive water 7. Somatic Cell Count Somatic cells per ml STANDARD PLATE COUNT This test is a method of measuring the existing bacterial population of a given sample of milk or milk product. The lower the bacterial population, the better the sanitary quality of the product. COLIFORM BACTERIA COUNT The test for the coliform group of bacteria is not intended to detect fecal pollution specifically or to identify E. coli in dairy products, but rather to measure the general care used to minimize bacterial contamination of dairy products. The presence of coliform bacteria indicates improper pasteurization or careless handling of the product after pasteurization. Since it is time consuming and impractical to examine milk samples for all species of bacteria that might be present, the coliform group is used as an indicator for this purpose. An ideal bacterial indicator of unsanitary conditions is defined as any organism which is always present in human or animal wastes; always found in nature when enteric pathogenic bacteria are present; and by its absence reduces the probability of the presence of any enteric pathogenic bacteria. PASTEURIZED MILK CONTAINERS Total and coliform bacteria counts are made once each three-month period to determine if milk service containers are properly sanitized prior to filling. PHOSPHATASE TEST This procedure is designed to detect the presence of the enzyme phosphatase which is present in raw milk. Proper pasteurization inactivates this enzyme. The units of phosphatase present will be indicated. A reading of less than 350 units indicates proper pasteurization. INHIBITIVE ADULTERANT Antibiotics are the most common inhibitors found in dairy products. Their presence could disrupt the normal flora of bacteria and reduce the bacteria population of milk of poor quality to the point it could erroneously be graded as a good product. Their presence could also produce allergic responses in hypersensitive individuals. SOMATIC CELL COUNT Cows in very early or very late lactation, or cows with a low-grade or latent udder infection, are likely to produce milk which contains an excessive number of somatic cells. The screening and confirmatory tests which are used estimate the number of somatic cells (including leukocytes) in milk. CRYOSCOPIC EXAMINATION The amount of excessive water in milk can be estimated by determining the freezing point. Any amount of water in excess of the legal standard for this state is considered adulteration. OTHER EXAMINATION There are a number of additional tests that can be performed on special request of the appropriate program within the Division of Food and Sanitation. These tests are: flavors and odors, sedimentation, rancidity, radioactivity, and bacterial examinations for Staphylococci, Streptococci, enteric pathogens, Shigella, Salmonella, psychrophils, thermophilis and thermodurics. WATER BACTERIOLOGY BACTERIOLOGICAL ANALYSIS OF DRINKING WATER The routine bacteriological examination of water samples is performed to determine their sanitary quality and suitability for general use. The results of these tests are to be used as indicators of the degree of contamination of the water samples. Standardized tests for specific pathogenic bacteria and protozoans (e.g. Giardia lamblia and Entamoeba histolytica) are not routinely available. Specimen mailing containers for submitting samples of water for bacteriological examinations are provided to local health departments by the Division of Laboratory Services on request. All samples of water for bacteriological analysis should be collected by a Registered Environmentalist/Sanitarian. WATER SAMPLE COLLECTION The following procedures are to be used by local health departments: 1. Water must be collected in sterile vials provided by Laboratory Services. Plastic vials intended for the collection of water samples contain a dechlorinating agent, sodium thiosulfate. The purpose of sodium thiosulfate is to neutralize residual chlorine the moment the sample is taken. The thiosulfate prevents continuation of the bactericidal action of the chlorine during the time the sample is in transit to the laboratory. The bacteriological examination will then indicate more closely the true quality of the water at the time the sample was collected. 2. When sampling from a tap, the following steps should be taken: a. Select a tap or hose bibb which has been in use and does not leak. Do not sample from a drinking fountain or gate valve. Remove all attachments from sample tap prior to sampling. b. Flush tap for 2-5 minutes before collecting sample. Do not flush tap if source of contamination is suspected to be within the lines of the sampling site. c. Identify sample source on sample form and plastic vial. d. Fill plastic vial to 100 ml fill line. e. Re-cap the plastic vial securely. f. Check plastic vial for leaks by shaking and inverting plastic vial several times. Place vial in plastic bag. g. Place plastic vial and completed water sample form in the Styrofoam mailer. h. Remove backing from mailing label and seal Styrofoam mailer along the short axis. j. Pool and health club spa samples require three sample plastic vials each. These can be sent along with the complete form in an appropriate size box to lessen the cost of postage. Beach samples require only one vial. k. Samples must arrive in the laboratory within 30 hours of collection. Samples requiring chain of custody precautions are to be iced and taken to the nearest certified laboratory within 6 hours of collection. 3. A complete and accurate laboratory form must accompany each sample submitted for examination. Indicate if sample is other than drinking water (pool, beach, etc.) 4. Samples are to be mailed no later than Wednesday morning of any week. Samples shall arrive in the laboratory no later than 30 hours of collection. Samples that arrive between 30 hours and 48 hours of collection will be processed and results reported with a qualifier. 5. If it is necessary to collect a sample from an open body of water such as a pool or spring, the plastic vial should be attached to a water scoop then filled by plunging under the surface and sweeping forward, using care not to disturb the bed of such source. 6. If a sample is to be taken from a dug well or a cistern by bucket, rinse bucket several times from the source of supply. Then draw fresh water and pour directly into sample plastic vial. 7. If a water sample is submitted from a public or semipublic source, Natural Resources report from DEP 4008 must accompany the Division of Laboratory Services analysis request. The sample collector must fill in all non-shaded areas of the form and sign it at the bottom. Copies of this form may be obtained from the Division of Laboratory Services. A public water supply serves 25 or more people per day for 60 or more days per year. A semi-public water supply serves three or more families. INTERPRETATION OF WATER SAMPLE REPORTS The tests which are routinely performed are designed to show the presence or absence of the coliform group of bacteria. The coliform group is used as an indicator organism because it is widely distributed in the environment, found in much larger numbers than pathogenic forms and survives longer in water than most other bacteria. The presence of total coliforms in a water sample does not necessarily indicate fecal pollution but does indicate the possibility of transmission. The presence of Escherichia coli in a sample does indicate fecal pollution. Drinking water samples are analyzed using the Colilert Quanti-Tray method. This method tests for both total coliforms and Escherichia coli. The results are reported as Most Probable Number. A Sample with no total coliform organisms will be reported as 0.00 Total Coliforms/100 ml. Positive results will be reported as number of organisms per 100 ml. Samples received from dairies will be tested for total coliforms and Escherichia coli using the Colilert Presence/Absence method. Results will be reported as Coliforms Present (or Absent) and E. coli Present (or Absent). The test for coliforms and fecal coliforms will be run on recreational water samples. Results will be reported as Most Probable Number (MPN) per 100 ml for coliforms and count per 100 ml for fecal coliforms. Samples that are unsatisfactory for testing will be reported as unsatisfactory and the reason the sample was considered unsatisfactory will be given. Samples will be rejected for the following reasons: 1. Sample container broken or leaked. 2. No collection date. 3. Insufficient quality of sample (less than 100 ml). 4. The sample was received later than 30 hours after collection. NOTE: Samples which are not from public or semi-public water supply sources that arrive between 30 and 48 hours after collection will be tested. Results will be reported with a qualifier. 5. Unauthorized collector or no collector indicated. Results of tests are sent electronically over the Local Health Network (LHN). Tests are run the day the sample is received. Cultures are incubated for 24 hours and the results are entered into the computer. The reports are printed during the night and are transmitted over the LHN the following morning. Recreational waters require 48-hour incubation for heterotrophic plate count. The results will be available after 48 hours and printed the following day. PROCEDURES FOR THE COLLECTION OF FOOD SAMPLES FOR MICROBIOLOGICAL EXAMINATION Too often, samples of food suspected of causing foodborne disease are submitted to the laboratory in non-sterile containers, wrapped in unsuitable covering and Not Refrigerated. Consequently, they are received in a decomposed state. Some are received also with no identification other than the senders name and with no information other than Someone became ill. Foodborne disease outbreaks are subject to court proceedings, and frequently health department personnel are called upon to testify. Obviously, such testimony is of no value when the record of the sample is incomplete, and the laboratory results are of no significance if a sample is received in an unsatisfactory condition. Always bear in mind that unless a food sample is collected properly, the laboratory examination cannot be expected to yield reliable information and is of little or no value. If at all possible it is critical to collect a clinical specimen from the patient who has consumed the suspected food or verify if clinical specimens were identified at the hospital the patient contacted. This section of the manual is devoted to the recommended methods for the collection of samples of food which are to be submitted to the laboratory for microbiological examinations. COLLECTION OF SAMPLES In collecting food samples for the isolation and identification of microorganisms that are pathogenic, normal to food products, an index of sanitation or cause spoilage and deterioration, the environmentalist should use every possible means to prevent contamination. When the sample arrives in the laboratory, the true condition of the product, as prepared and offered to the public must not be altered as a result of unsatisfactory collection methods. If products are in bulk, or in containers of a size making it impractical to transport to the laboratory, transfer a representative sample to sterile containers under aseptic conditions. Since it is impractical to sterilize certain sampling devices in the field, it is best to sterilize such devices in the laboratory and transport them in sterile carrying cases. Where drills, triers, agitators, etc., are used in the field, it is often necessary to sterilize between samplings. Where this is necessary, special sterilizing equipment should be provided as facilities in stores, warehouses and food plants are seldom adequate for that purpose. The environmentalists should be familiar with any available resources in the area where proper sterilization of equipment could be obtained. A local hospital would in all probability render such services in an emergency. If a food product is composed of several parts or components, such as a cream pie with meringue topping, turkey and dressing, etc., it is often desirable to sample the components separately in such a way as to eliminate as much chance of cross-contamination as possible. In the case of a cream pie, take a sample of the topping without disturbing the filling and then with a sterile implement cut away the surface of the filling with a minimum chance of contamination from the surface of the topping. This type of collection would be important if the components were processed separately and in such a manner as to give large numbers of microorganisms in specific portions and not in others. Aseptic precautions should be taken at all times, and particularly in opening containers to obtain samples. Clean, dry, leakproof, wide mouth, sterilized containers of a size suitable to hold samples of the particular products should be used. Use sterile screw-cap bottles or vials or screw-type fruit jars or other similar leakproof containers. TRANSPORTING SAMPLES Transport samples to the laboratory as rapidly as possible. Be sure to maintain the original conditions under which the material was held. However, if the sample was collected at a high temperature, refrigerate it at 41o F or below for transporting. If product is canned or in a dry condition, no particular precautions are necessary, but if product is under refrigeration or is frozen, samples should be transported rapidly in a protective case so they will arrive at the laboratory in an unchanged condition. Frozen samples should be kept solidly frozen at all times. Thawed samples of frozen products must be kept under refrigeration until they reach the laboratory, DO NOT REFREEZE. Frozen samples should be collected in pre-chilled containers and placed in the freezer for sufficient time to become thoroughly frozen. Ship under conditions that will allow the sample to arrive in the laboratory in the frozen state. Refrigerated samples should be transported in wet ice (crushed). It may be necessary to use the regular milk shipper if a sufficient number of samples are to be collected. Otherwise, well-insulated chilled containers can be used. Unless otherwise specified, refrigerated samples should not be analyzed more than 36 hours after collection. The environmentalist should be familiar with local shipping schedules. Freezing of refrigerated samples should be avoided since destruction of certain microorganisms may occur. Samples to be tested for Clostridium perfringes should not be frozen. The laboratory should be advised in advance as to the types and number of samples, dates they are to be collected, when they will arrive and how they will be transported to the laboratory. This information can generally be given to the laboratory before samples are to be collected for informational, survey or quality control purposes. In the case of outbreaks of foodborne illness, it may not be possible to give all of this information in advance to the laboratory. However every effort should be made to advise the laboratory at once by telephone that samples are to be collected for the investigation of a food poisoning outbreak. Proper official submission forms (Lab 504) should accompany each food sample submitted to the laboratory. Note the information requested and be sure the form is completed and forwarded along with the sample. The environmentalist should remember that food samples should be considered official samples before they are to be examined by the laboratory. There may be some exceptions as specified in the Complain Investigation Samples section. All inquiries regarding the collection of food samples should first be discussed with the Division of Public Health Protection and Safety. Failure to adhere to this policy may cause the environmentalist undue waste of time and effort in collecting samples which are not of the official category and may not be accepted by the laboratory. COMPLAINT INVESTIGATION SAMPLES Frequently consumer complaints are received concerning reported illness or injury resulting from the consumption of food or, concerning the discovery of some foreign visible contaminant in a food product. Prompt investigation should be initiated by the environmentalist first by completing a Record of Complaint and Investigation Report (CHPS-272) or an equivalent form. Also, a visit should be made to the establishment where the product was purchased and if possible a like-coded representative control sample should be collected. An examination of a number of product containers or packages in the establishment may reveal apparent adulteration, thus justifying selective sampling. NOTE: The control sample, in addition to being like-coded, should usually consist of more than one unit or package of product collected at random from available units of product. Complete one (1) Laboratory Sample Collection and Data Analysis Report (Lab 504) for the complainants sample and at least one (1) sample report for the official unopened sample(s) collected from the establishment. It should be determined by the environmentalist whether any other similar complaints have been received by the establishment. When the complaint involves a product whose integrity is questionable due to having been opened or the seal on the closure has been tampered with, the sample will not be considered official. Such a sample should only be collected (as an unofficial sample) for laboratory examination if the suspected contaminant is visible to the naked eye. A control sample shall also be collected to accompany the suspect sample. If the reported contaminant is only suspect and not visible in a product which has been opened or tampered with, the product should not be collected unless accompanied by a specific request for analysis written by the patients physician. The laboratory should be advised about the number and types of samples collected and when they will be transported to the laboratory. Following laboratory examination, the complaint documentation, including laboratory results, may be forwarded to the appropriate agency for necessary follow-up action concerning the packer or manufacturer of the product in question. REPORTING RESULTS OF THE LABORATORY EXAMINATION The laboratory may report results as number of bacteria or other microorganisms or number of colonies of microorganisms, per gram or per milliliter as well as the presence or absence of a predominating organism. SANITATION INDEXES The cleanliness of food is considered essential by the consumer. He places a trust in the food producer, processor and handler that the food presented to him has been produced under sanitary conditions and is as free of contamination as possible. There has been considerable controversy over the types of organisms that are most indicative or can best be used in describing the sanitary quality of a food product. Three have been given the most consideration: Escherichia coli, coliforms and enterococci. The laboratory detection of microorganisms of these groups is only an indication of a situation which existed at some point along the path that the food has traveled. It is only when adequate history of the product is known that the laboratory information may be used to pinpoint the source and cause of the trouble. The presence of large numbers of these types of organisms is not necessarily indicative of an immediate health hazard. It may however indicate lack of good sanitary practices and it raises a warning flag that the conditions which brought about the contamination could easily give rise to spoilage, loss of quality, or create a health hazard. It must be remembered that certain members of the coliform group are found in certain fermented types of food and may even play a part in the process. Their presence in many fresh fruits and vegetables usually cannot be interpreted as indicative of poor sanitation. DETECTION OF FOODBORNE MICROORGANISMS The environmentalist may be required only upon occasion to investigate a foodborne illness outbreak. When this does occur he/she should be familiar with the correct procedures for collecting food samples to be sent to the laboratory. Food collection kits are available from the Division of Laboratory Services. Specific materials and instructions are included in each of these kits. The environmentalist should have at least one of these collection kits available for investigation of a foodborne outbreak. The laboratory should be alerted at once as to the types and numbers of samples, date they were or will be collected, when they will arrive in the laboratory and how they will be transported to the laboratory, as well as other pertinent information needed to prepare for the examination of these specimens. Clinical specimens (stool, vomitus, throat swabs, etc.) are often very useful in foodborne disease investigations. Physicians and nurses, rather than environmentalists, are usually responsible for the collection of such specimens. FOODBORNE DISEASE INVESTIGATIONS The following instructions have been designed for use by local health departments in the investigation of foodborne disease outbreaks. By way of definition, a foodborne disease is any disease in which the agent reaches the host through a vehicle which is ingested. Such vehicles include all foods, milk, water and other beverages. A thorough investigation is suggested when an outbreak of any disease is associated with consumption of a common source vehicle. I. When a suspected foodborne disease outbreak comes to the attention of the local health department, an immediate report should be made to the office of the State Epidemiologist. A. The report should be made by the local health officer or a designee from his staff who is acquainted with all the preliminary facts. B. Such reports should be made by phone to the Epidemiologist. C. Preliminary information on the incident may be supplemented by rapid inquiries to such persons as local practicing physicians, hospitals, school authorities, food handling establishments, leaders of the group in which the outbreak occurred, the reported victims themselves, etc. D. On the basis of this preliminary report, the Epidemiologist should be in a position to make one or more of the following suggestions: 1. Collect further specific information on the incident prior to proceeding with a complete epidemiologic follow-up on the report. 2. Proceed with the investigative technique outlined in this set of empirical instructions. 3. Alter, omit or make additions to the specific steps outlined in these instructions. 4. Immediately rule out the possibility that the outbreak is a common source foodborne illness. II. If there is enough preliminary evidence to implicate a specific meal as the common source event, all left-over foods from the suspected meal should be immediately quarantined, sampled and properly stored for possible future shipment to the laboratory for corroboration of epidemiologic data. A. It is suggested that the local environmentalist perform this function. B. Such foods should be officially quarantined by using the Quarantined tag (Form DFS-223) and Notice of Quarantine, (Form DFS-223). C. Official samples for laboratory analysis are to be collected utilizing the equipment contained in the food collection kit and the technique described in the instructions. D. Proper storage methods for quarantined foods are essential. III. If possible every available person who consumed all or any portion of the suspected meal as well as those individuals who prepared and/or served the foods should be visited and interviewed. (If the total number of persons exposed is too large, a smaller number may be interviewed.) A. The public health nurse may be the most logical member of the local health department staff selected to perform this phase of the investigation. B. A list of names and addresses of those persons who consumed the suspected meal as well as the food handlers should be prepared. Additional names may be added to the list by information gathered from the persons interviewed. C. An individual Foodborne Disease Questionnaire, (Form EPID 212) should be filled out on each person. Care should be taken in obtaining the questionnaire information to avoid introduction of bias into the derived data. Ask direct objective questions. Do not suggest answers in the phrasing of your questions. D. It is well to remember that this might be the only opportune time to collect clinical specimens (e.g., vomitus and stools) from patients still showing symptoms. Special instructions for collection of such specimens are included in the kits. E. If any of the victims received medical treatment, it is advisable to obtain information relative to symptoms, laboratory findings, diagnosis (tentative or confirmed) and treatment from the attending physician and/or hospital personnel. Such information can be recorded on the back of the Foodborne Disease Questionnaire (Form EPID 212). IV. A complete inspection of the establishment or establishments where the suspected foods were prepared and/or served should be performed. A. The local environmentalist should carry out this phase of the investigation. B. Record the source (retailer, wholesale, distributor, code numbers, etc.) method of preparation (cooking times, temperatures, etc.) and method of storage (both before and after preparation) of all foods served at the suspected meal. C. If not previously done, quarantine sample and properly store all left over foods from the suspected meal. D. If a private water supply is involved, collect a sample for bacteriological analysis. E. Inquire as to the health of food service employees in the establishment. 1. Check into the absenteeism records of the employees and note any recent illnesses. a. Consultation with the attending physician may be indicated. 2. Particularly note infections on the hands or other exposed body surfaces of employees. F. Do a complete sanitary inspection of the establishment utilizing Inspection Report for Food Establishment (DFS 208). 1. Always look for toxic metals (cadmium, zinc, antimony and copper) in the equipment as well as pesticides, cleaning agents or other chemicals which may have contaminated the foods. 2. Check for insects, rodents or other animals which have had access to the foods involved in the outbreak. V. The collected information should now be summarized, tabulated and analyzed. A. Case History Questionnaire information should first be summarized on Form EPID 212 Foodborne Disease Questionnaire. Clerical personnel can be well utilized at this point. B. Arrange the individual food history data in a table such as the attack table which is enclosed in each Food Collection Kit. The purpose of such a table is to compare attack rates for persons who ate, as opposed to those who did not eat, each item served at the suspected meal. 1. The greater the disparity in attack rates between those who ate versus those who did not eat a particular food item, the greater the probability that the item in question was the vehicle for the agent which caused the illness. 2. Assistance in the statistical analysis of such data is available from the State Epidemiologist. VI. After the epidemiological data has statistically implicated one or more of the previously quarantined left-over foods from the suspected meal, samples should be submitted with Sample Collection Data and Analysis Report, (LAB-504), to the Division of Laboratory Services, Kentucky State Department of Public Health, for analysis. A. These samples should be officially collected, packaged, (use official tape DFS-224) sealed and submitted. Tests requested must be written on form. Testing is based on results of investigation B. The Division of Laboratory Services should be consulted by phone in order that the time of arrival can be properly scheduled. C. Previously quarantined and sampled food items shown to be epidemiologically unrelated to the outbreak should not be submitted for laboratory studies and can now be released from quarantine. D. Remember, in foodborne disease investigations, the function of the laboratory is to supplement and substantiate the epidemiological findings of a careful investigation. (Laboratory results are used to corroborate the epidemiologic observations, not supplant them.) VII. Logical conclusions should now be drawn as to the identity of the food item which served as the vehicle of the disease agent, the manner in which the food became contaminated, the specific agent which caused the disease, how the outbreak could have been prevented, etc. A. A form for summarizing the results of the investigation, CDC 52.13, Investigation of a Foodborne Outbreak is included in the Food Collection Kit. B. A completed report should be submitted to the State Epidemiologist. COLLECTION AND SHIPMENT OF FOOD AND CLINICAL SAMPLES LIQUIDS AND SEMI-SOLID FOOD SAMPLES COLLECTION At least 100 grams or approximately four ounces. If possible, leave in original container or transfer to sterile four ounce sampling bottle or large whirl-pak bag. SHIPMENT Identify sample. Seal with official seal. Seal cap with plastic adhesive or masking tape. Pack in leakproof container and place this shipment case in wet ice in plastic bag or use freezer packs. Do not freeze. DRY FOOD SAMPLES COLLECTION 100-200 grams or four to six ounces. Submit original unbroken package, if possible. If this cannot be done, a portion may be aseptically transferred to sterile plastic bag. Bags should be carefully sealed. SHIPMENT Identify sample. Seal with official seal. Some samples may not require refrigeration in transit. When in doubt, refrigerate. MEAT SAMPLES COLLECTION At least 100 grams, or approximately four ounces. Use sterile knife to cut portion and place in sterile plastic bag. Use sterile tongue depressor for ground meat. Bags should be carefully sealed. Store in refrigerator. SHIPMENT Identify sample, seal with official seal and ship in wet ice. Do not freeze. FROZEN FOOD SAMPLES COLLECTION 100-200 grams. Submit unbroken package, if possible. If thawed, transfer portion to sterile plastic bag. Store in refrigerator if thawed, otherwise, in freezer. SHIPMENT Frozen samples should be packed in dry ice and shipped in the frozen state. Thawed sample containers should be shipped refrigerated. Do not refreeze thawed specimens. SAMPLES FOR CHEMICAL ANALYSIS Samples for pesticide analysis must not be sampled and/or shipped in plastic containers. In general, however, the sampling and shipping methods for bacteriological analysis are acceptable for chemical analysis. VOMITUS AND STOOL COLLECTION At least 1/2 ounce. Collect in clean container such as small saucepan or sterile plastic bag. If B. cereus, Campylobacter or Vibrio are suspected, transfer Cary-Blair media and mail refrigerated. For organisms other than the above, transfer to an enteric pathogen kit containing buffered glycerol saline. Complete Submission Report Form (LAB-219). Ship as soon as possible. SHIPMENT Quickest means possible. DIARRHEA STOOL SPECIMEN COLLECTION At least 1/2 ounce. Collect in clean container such as a small saucepan or sterile plastic bag and transfer to glass vial in enteric pathogens container. Make sure the preservative is in the vial before using. Complete Submission Report Form (LAB-219). Ship as soon as possible. SHIPMENT Quickest means possible. ANIMAL BITES AND RABIES EXPOSURES Many factors must be considered in determining the relative danger involved in an animal bite. SPECIES Only warm-blooded animals (mammals) are susceptible to rabies infections. Theoretically, any mammal can develop rabies, however, only few species account for the majority of infections. In Kentucky, these species are skunks, bats, horses, cattle, dogs, and cats. Bites of rabbits, squirrels, chipmunks, rats, mice and small caged pets (guinea pigs, gerbils, hamsters, etc.), rarely require prophylaxis. CIRCUMSTANCES An unprovoked attack is much more likely to represent a rabies exposure than are bites resulting from children teasing pets, attempting to handle wild animals, etc. EXPOSURE TYPE In nearly all instances, rabies is transmitted by bite (inoculation of virus through the skin). Infection by contamination of skin cuts or abrasions with saliva is much less common. REPORTING BITES Kentucky law requires that all animal bites be reported to the health jurisdiction in which they occur. Complete the Animal Quarantine Notice form, #Epid-200. CONFINEMENT When an animal is suspected of being rabid and there has been human exposure, the animal should be confined under observation for 10 days. If symptoms consistent with rabies are present at the time of the exposure, or develop during quarantine, or if the animal dies during this time, it should be tested for rabies. Exceptions to this recommendation are wild animals and unhealthy strays. Early behavioral signs of rabies in wild animals cannot be interpreted reliably. In these cases, the animal should be immediately sacrificed, without damage to the brain, and tested for rabies. ANIMALS EXPOSED The following recommendations apply in cases of pets or domestic animals exposed to a known rabid animal: 1. An exposed animal with a valid vaccination certificate should be revaccinated immediately and quarantined for 45 days. If the animal develops symptoms or dies, rabies testing should be performed. 2. An exposed animal that has not been vaccinated, should be destroyed immediately. If the owner refuses to destroy the animal it can be quarantined for 6 months and rabies vaccine given 1 month prior to release. If the animal becomes ill or dies during that time it should be examined for rabies. TEST SPECIMENS No animal should be killed by clubbing or shooting in the head. If the animals brain is damaged or shot away there will be no satisfactory material to examine. If the animal is decomposed and the tissues of the brain are not identifiable the specimen is unsatisfactory. Animals destroyed by poison can be examined microscopically but are not suitable for virus isolation procedures. All mammals are accepted for rabies examination. Live animals are not acceptable. In these situations refer the client to a veterinarian, who can euthanize the animal. Send only heads of the animals to be tested. For very small animals such as bats or mice, it is preferable to submit the whole body, as the brain is less likely to dry out. To simplify handling of very large animal heads, such as cows and horses, it is suggested that the brain be sent, and not the entire head. The brain should be removed by a veterinarian, carefully packed and shipped as quickly as possible. If more than one small animal is being shipped, the same container may be used only if each animal is separately wrapped and clearly marked. Separate submission forms must be completed for each animal. If shipment cannot be arranged immediately, the animal head can be kept refrigerated for a short time. If the delay will be several days, the head can be frozen and shipped frozen. Once the head has thawed testing will proceed as usual. SUBMISSION OF ANIMAL HEADS FOR RABIES EXAMINATION The shipping container for submitting animal heads to the Division of Laboratory Services is furnished to the Local Health Center and will be available there. It contains: 1 - 3 gallon plastic bucket with a 12 lid. The bucket is enclosed in a specially designed waxed packing carton for shipping. 1 - Large plastic bag (10 x 10 x 30 long) in which to place crushed ice. 1 - Small plastic bag (12 x 18 long) in which to place the animal head. 2 - Plastic ties, 8 long, used to seal the plastic bags. 1 - Roll of gummed tape to seal the carton before shipping. 1 - Envelope containing: Rabies Submission Form #254, instruction sheet, and one (1) pre-addressed shipping label. [This containment system, when used as instructed, meets U.S. Postal regulations.] PACKING 1. The head of the animal must be removed from the body and placed in the smaller plastic bag. Twist and knot the top of the bag and secure below the knot with one of the plastic ties. (Do not put ice or cold packs in the same bag with the head.) 2. Line the plastic bucket with a few sheets of newspaper to absorb condensation and then put in the larger plastic bag. 3. Place sealed bag containing the head into the larger bag in the bucket. Fill this large bag with wet ice, knot, and secure below the knot with the second plastic tie. (Cold packs do not hold-up well in the summer heat.) 4. Snap the lid securely in place on the bucket. 5. Carefully complete submission form #254. Answer all questions. Put the form back into the brown envelope and place on top of the sealed bucket. Close and seal carton. If the package is to be hand delivered, the carton can be closed, folded so that the bucket handle protrudes for easier carrying. (Some commercial couriers prefer the handle inside the carton.)  SHIPPING Ship to arrive as quickly as possible. We recommend that you request overnight delivery. Specimens can be received 24 hours a day, 7 days a week by lab staff and/or by building security staff. Specify to the U.S. Post Office or the commercial courier that you need next day delivery not next working day. Specimens can also be hand-delivered to the Centralized Laboratory Facility (CLF) building. The shipping label is pre-addressed: Division of Laboratory Services Department of Public Health 100 Sower Blvd. Frankfort KY 40601  Complete the return address information and affix the label to the side of the carton. Arrange for pre-paid transport. The Laboratory cannot accept collect shipments. [Contact the laboratory for further information: 502 / 564-4446 ext 4487.] Breathitt Veterinary Center of Murray State University is authorized to perform microscopic rabies testing for the western counties of the state. If it is more convenient to ship specimens there, call for further instructions to: 502-886-3959 TEST RESULTS The brain will be examined by direct (preliminary) and fluorescent (confirmatory) microscopic techniques. Each of these test results will be phoned to the County Health Center submitting the specimen. If these microscopic tests are negative for rabies, the person bitten need not be treated. Computer generated reports will follow. CHEMICAL ANALYSES OF FOOD, WATER, MILK, DRUGS, OCCUPATIONAL HEALTH, MEDICAL EXAMINER AND CONSUMER PRODUCT SAMPLES SUBMISSION OF SAMPLES Samples for chemical analysis should be submitted to the Instrumentation Section, Division of Laboratory Services, Department for Public Health by U.S. Mail at 275 East Main St., Frankfort, KY 40621 or by other carriers at 100 Sower Boulevard, North Loading Dock, Frankfort, Kentucky 40601. If there are questions concerning any aspect of sampling, you are encouraged to call. Food samples must be cleared through the Food Safety Branch at 564-7181. Environmental lead samples must be cleared through Environmental Management Branch at 564-4537. Routine samples for food analysis should be addressed: Attention: Food Analyst, Instrumentation Section Routine Pesticide samples should be addressed: Attention: Pesticide Analyst, Instrumentation Section Samples for pesticide analysis must not come into contact with plastic containers or wrappers. All samples which are likely at some later date to involve legal proceedings should bear an adequate legal seal, be properly identified, have a verifiable chain of custody, and have the proper forms completed. The division does not directly handle material where criminal intent is suspected. Sampling for the Occupational Health and Safety and the Medical Examiners programs should be done by those agencies. Unofficial samples and samples other than water from private sources should be referred to commercial laboratories. These include samples which have not been collected by authorized personnel and are not part of an investigation, or where sample results are not needed for official purposes. In the event that a request for chemical analyses needs clarification, the Division of Environmental Health and Community Safety or the Division of Laboratory Services should be consulted before submitting samples. COLLECTION OF SAMPLES FROM PRIVATE WATER SUPPLIES Most tests for chemical analysis of water require specific, specially prepared containers and preservation methods. Maintenance of a supply of these containers in local health departments is not recommended because of the infrequent demand for any given analysis, the instability of most preservatives, and the large inventory required to cover all potential needs. The laboratory should be called to discuss specific analytical needs before sampling. Bacterial contamination should be considered along with any chemical contamination. Use Form Lab 504 or Lab 700B for submission of samples. Samples submitted for chemical analysis should be sent in similar to samples submitted for foodborne illness investigation. ANALYTE SELECTION  SUSPECTED CONTAMINATION  TESTFertilizer, Agricultural Run-off Nitrate and Nitrite (plus Coliform & Fecal Coliform)Pesticide/HerbicideSpecific Pesticide or Herbicide or screen for Pesticide only.PCBsPCBsBrine or Road SaltChloride, SodiumLead, Copper, or Iron Leaching from PipesLead, Copper or Iron, pHDump, Landfill or Industrial WasteNitrate, Nitrite, Chloride, Leachate, the specific contaminant or class of contaminants such as Heavy Metals, Volatile Organics, etc.Gasoline or Fuel OilPetroleum Products (specific type)Septic Tank, Sewer or Cesspool(Total Coliform, Fecal Coliform, Nitrate, Chloride POTABILITY PROBLEMS  BAD ODOR OR TASTE  TESTSaltyChloride, SodiumMustyTotal Coliform, Nitrate, Nitrite, Iron (If iron is present, pH and Manganese)Soapy, PerfumeyDetergentsSour, MetallicChloride, Hardness, Fluoride, pH, Iron, Manganese, MorbidityGasoline, OilPetroleum Products (specific type)Rotten Eggs(Iron Bacteria, Algae) SulfateStaining of Sink, Tub, LaundryIron, ManganeseScaling or Chalky Residue on Hot Water PipeHardness STATE AGENCIES KENTUCKY DEPARTMENT OF AGRICULTURE Capitol Plaza Tower, 7th Floor, 500 Mero St., Frankfort, KY 40601 OFFICE OF THE COMMISSIONER (502) 564-5126 FAX (502) 564-5016  HYPERLINK "http://www.kyagr.com" www.kyagr.com OFFICE OF STATE VETERINARIAN (502) 564-3956 OFFICE FOR CONSUMER & PUBLIC SERVICES (502) 573-0282 DIVISION OF REGULATION & INSPECTION (502) 573-0282 DIVISION OF FOOD DISTRIBUTION (502) 573-0282 OFFICE FOR AGRICULTURAL MARKETING & PRODUCT PROMOTION (502) 564-4696 DIVISION OF MARKETING & PROMOTION (502) 564-4983 DIVISION OF SHOW & FAIR PROMOTION (502) 564-4983 DIVISION FOR ENVIRONMENTAL SERVICES (502) 564-4696 DIVISION OF PESTICIDE REGULATIONS (502) 564-7274 DIVISION OF PESTS & WEEDS (502) 573-0802 DEPARTMENT OF CORRECTIONS  HYPERLINK "http://www.cor.state.ky.us" www.cor.state.ky.us 275 E. Main St., Frankfort, KY 40601 OFFICE OF THE COMMISSIONER (502) 564-4726 FAX (502) 564-5037 STATE AGENCIES CABINET FOR HEALTH AND FAMILY SERVICES 275 E. Main St., Frankfort, KY 40621 OFFICE OF THE SECRETARY (502) 564-7042 FAX (502) 564-7091  HYPERLINK "http://www.chs.ky.gov" www.chs.ky.gov OFFICE OF GENERAL COUNSEL (502) 564-7900 FAX (502) 564-7573 OFFICE OF INSPECTOR GENERAL (502) 564-2888 FAX (502) 564-6546 DIVISION OF SPECIAL INVESTIGATIONS (502) 564-2815 FAX (502) 564-7876 KENTUCKY DEPARTMENT FOR PUBLIC HEALTH (502) 564-3970 FAX (502) 564-9377 DIVISION OF ADULT AND CHILD HEALTH (502) 564-4830 FAX (502) 564-8389 DIVISION OF EPIDEMIOLOGY & HEALTH PLANNING (502) 564-3418 FAX (502) 564-0542 HIV/AIDS BRANCH (502) 564-6539 DIVISION OF LABORATORY SERVICES (502) 564-4446 FAX (502) 564-7019 DIVISION OF LOCAL HEALTH DEPARTMENT OPERATIONS (502) 564-4990 FAX (502) 564-2556 DIVISION OF RESOURCE MANAGEMENT (502) 564-6663 FAX (502) 564-0919 OFFICE OF VITAL STATISTICS (502) 564-4212 FAX (502) 227-0032 STATE AGENCIES CABINET FOR HEALTH AND FAMILY SERVICES, continued DIVISION OF PUBLIC HEALTH PROTECTION & SAFETY (502) 564-7398 FAX (502) 564-6533 ENVIRONMENTAL MANAGEMENT BRANCH (502) 564-4856 FOOD SAFETY BRANCH (502) 564-7181 MILK SAFETY BRANCH (502) 564-3340 ENVIRONMENTAL LEAD PROGRAM (502) 564-4537 RADIATION HEALTH & TOXIC AGENTS BRANCH (502) 564-3700 JUSTICE CABINET  HYPERLINK "http://justice.ky.gov/" http://justice.ky.gov/ Bush Building, 2nd Floor, 403 Wapping St., Frankfort, KY 40601 OFFICE OF THE SECRETARY (502) 564-7554 FAX (502) 564-4840 DEPARTMENT OF PARKS (502) 564-2172 FAX (502) 564-6100  HYPERLINK "http://parks.ky.gov" http://parks.ky.gov STATE AGENCIES MILITARY AFFAIRS  HYPERLINK "http://www.military.state.ky.us" www.military.state.ky.us Boone National Guard Center, Frankfort, KY 4061 ADJUTANT GENERAL (502) 607-1558 FAX (502) 564-7504 EMERGENCY MANAGEMENT  HYPERLINK "http://kyem.dma.state.ky.us" http://kyem.dma.state.ky.us (502) 607-1682 FAX (502) 564-7504 NATURAL RESOURCES & ENVIRONMENTAL PROTECTION CABINET  HYPERLINK "http://www.nr.state.ky.us" www.nr.state.ky.us Capitol Plaza Tower, Frankfort, KY 4061 OFFICE OF THE SECRETARY (502) 564-3350 FAX (502) 564-3354 DEPARTMENT FOR ENVIRONMENTAL PROTECTION  HYPERLINK "http://www.dep.ky.gov/default.htm" http://www.dep.ky.gov/default.htm (502) 564-2150 FAX (502) 564-4245 DIVISION OF WASTE MANAGEMENT (502) 564-6716 FAX (502) 564-4049 DIVISION OF WATER (502) 564-3410 FAX (502) 564-0111 BOARD OF PHARMACY  HYPERLINK "http://www.state.ky.us/boards/pharmacy" www.state.ky.us/boards/pharmacy 23 Millcreek Park, Frankfort, KY 40601-9230 EXECUTIVE DIRECTOR (502) 573-1570 FAX (502) 573-1582 STATE AGENCIES PUBLIC PROTECTION & REGULATION CABINET  HYPERLINK "http://www.ppr.state.ky.us" www.ppr.state.ky.us 90 Airport Road, Frankfort, KY 40601 OFFICE OF THE SECRETARY (502) 564-7760 FAX (502) 564-3969 DEPARTMENT OF HOUSING, BUILDINGS & CONSTRUCTION 101 Sea Hero Rd., Suite 100, Frankfort, KY 40601 OFFICE OF THE COMMISSIONER (502) 573-0365 FAX (502) 573-1057 DIVISION OF FIRE PREVENTION/STATE FIRE MARSHALS OFFICE (502) 573-0382 FAX (502) 573-1004 DIVISION OF BUILDING CODES ENFORCEMENT (502) 573-0373 FAX (502) 573-1059 DIVISION OF PLUMBING (502) 573-0397 FAX (502) 573-1058 TOURISM DEVELOPMENT CABINET  HYPERLINK "http://www.kytourism.com" www.kytourism.com Capitol Plaza Tower, 24th Floor, 500 Mero St., Frankfort, KY 40601 OFFICE OF THE SECRETARY (502) 564-4270 FAX (502) 564-1512 DEPARTMENT OF PARKS (502) 564-2172 FAX (502) 564-6100  HYPERLINK "http://parks.ky.gov" http://parks.ky.gov FOOD SERVICES DIRECTOR (502) 564-2172 KENTUCKY STATE POLICE POSTS  HYPERLINK "http://www.kentuckystatepolice.org" www.kentuckystatepolice.org Post 1- Mayfield 270/856-3721 2- Madisonville 270/676-3313 3- Bowling Green 270/782-2010 4- Elizabethtown 270/766-5078 5- Campbellsburg 502/222-0151 6- Dry Ridge 859/428-1212 7- Richmond 859/623-2404 8- Morehead 606/784-4127 9- Pikeville 606/433-7711 Post 10- Harlan 606/573-3131 11- London 606/878-6622 12- Frankfort 502/227-2221 13- Hazard 606/435-6069 14- Ashland 606/928-6421 15- Columbia 270/384-4796 16- Henderson 270/826-3312 KENTUCKY REGIONAL POISON CENTER  HYPERLINK "http://www.krpc.com" www.krpc.com Calls should be made to: KENTUCKY REGIONAL POISON CENTER KOSAIR CHILDRENS HOSPITAL PO Box 3070 LOUISVILLE, KY 40232-5070 1-800-222-1222 FEDERAL AGENCIES Food and Drug Administration District Office  HYPERLINK "http://www.fda.gov" www.fda.gov 6751 Steger Drive Cincinnati, OH 45237-3097 (513) 679-2700 US Government Food, Food Safety Inspection Service, Meat and Poultry Operations  HYPERLINK "http://www.fsis.usda.gov" www.fsis.usda.gov 155 E. Columbus Street Pickerington, OH 43147 1-614-833-1405 Environmental Protection Agency -- Region 4  HYPERLINK "http://www.epa.gov" www.epa.gov Sam Nunn Atlanta Federal Center 61 Forsyth Street, SW Atlanta, GA 30303-3104 1-800-241-1754 U.S. Consumer Product Safety Commission  HYPERLINK "http://www.cpsc.gov" www.cpsc.gov 4330 East-West Highway Bethesda, MD 20814 (800) 638-2772 Centers for Disease Control and Prevention  HYPERLINK "http://www.cdc.gov/ncidod/dbmd/foodborne/index.htm" www.cdc.gov/ncidod/dbmd/foodborne/index.htm Foodborne and Diarrheal Diseases Branch Atlanta, GA 30333 (404) 639-2206 Table of Contents -- Page  PAGE i of vii ADMINISTRATIVE REFERENCE FOR LOCAL HEALTH DEPARTMENTS IN KENTUCKY VOLUME II Registered Sanitarian Field Handbook 07/01/2004 Page  PAGE 2 of 91 ADMINISTRATIVE REFERENCE FOR LOCAL HEALTH DEPARTMENTS IN KENTUCKY VOLUME II Registered Sanitarian Field Handbook 07/01/2004 EFlnpqsv9:;<HIJcdefghijkrj5I>*B*Uph5;OJQJ\aJjHU jUj?H>*B*Uph0J" j0J"U5\j5U\ 5>*CJ\ 5>*CJ \CJaJ 5CJ\CJ jCJU5CJ\aJ5CJ$\aJCJaJ5CJ\aJ,'(EF\]lmnoprstuvwxyz{|1$1EY&$d%d&d'd+D.Z/ZNOPQ$1$a$(|}~$01$]^0a$$1$a$1$$1$a$il?m \ E 2 D 4   6789KLMfghijklmn׳ڞ|&jL>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHujKUj!K>*B*UphjJUj+J>*B*Uph0J"5;CJOJQJ\aJ j0J"U jUjIU, 9:;<=>ƻƳƻƳwij~NUmHnHu&jN>*B*UmHnHphujMUmHnHu&j M>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujLUmHnHujUmHnHumHnHu0J"aJmHnHu)>?@A\]^_ghi绳߅绳wc&jP>*B*UmHnHphujjPUmHnHu&jO>*B*UmHnHphujtOUmHnHujUmHnHumHnHu0J"aJmHnHu&jN>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5CJ\mHnHu&5678LMNghijklmno󼵲~x~d&jR>*B*UmHnHphu mHnHu0J"mHnHu5;CJOJQJ\aJjVRU jUjQ>*B*Uph0J" j0J"U5CJ\mHnHuj`QUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu%    * + , - ; < = V W X Y Z [ \ ] ^ y ѾњތѾxњjѾj8UUmHnHu&jT>*B*UmHnHphujBTUmHnHu0J"aJmHnHu&jS>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHujLSUmHnHu)y z { |     $ % & ĸĪĸ֟ĸwĸ֟cĸ&jW>*B*UmHnHphuj$WUmHnHu&jV>*B*UmHnHphu mHnHu5CJ\mHnHuj.VUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&jU>*B*UmHnHphu0J"mHnHu&& ? @ A B C D E F G b c d e y z { ѾњƅtrkrckrkjZU jUjY>*B*Uph0J" j0J"UjYUmHnHu0J"aJmHnHu&jX>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujUmHnHujXUmHnHumHnHu&        , - . / 0 1 2 3 4 O P Q R c d e ~  " س؝jc]>*B*Uphj\Ujm\>*B*Uphj[Ujw[>*B*UphjZU jUjZ>*B*Uph0J" j0J"U5;CJOJQJ\aJ8" # $ = > ? A B C D E F a b c d h i j ſū͡tſ`͡&jO_>*B*UmHnHphu5CJ\mHnHuj^UmHnHujUmHnHumHnHu0J"aJmHnHu&jY^>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJ j0J"Uj]U jU#    - . / 1 2 3 4 5 6 Q R S T f g h ѾѾޖюѾzѾlюe j0J"UjaUmHnHu&j;a>*B*UmHnHphuCJmHnHuj`UmHnHu&jE`>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHuj_UmHnHu'  "#$&'()*+FGHIijkje>*B*UphjdUjd>*B*UphjcUj'c>*B*Uph5;CJOJQJ\aJjbU jU j0J"Uj1b>*B*Uph0J"8 )"o@ay&G cS?   !"#$?@ABMNOhijlmnopq׳ף;CJOJQJaJjphUjgUjzgUjf>*B*UphjfUj f>*B*Uph0J"5;CJOJQJ\aJ j0J"U jUjeU9    9:;=>?@AB]^_`   ./ʍ mHnHu0J"mHnHuj0J"UmHnHujRkUjj>*B*Uph;CJOJQJaJj\jUjiU5;CJOJQJ\aJjfiU jU j0J"Ujh>*B*Uph0J"2/01?@AZ[\^_`abc~ͳߨߠxߨߠd&jm>*B*UmHnHphuj>mUmHnHu&jl>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHujHlUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&jk>*B*UmHnHphu&WXYrstvwxyz{ѾѾޖюvtmtemtmj pU jUjo>*B*Uph0J" j0J"UCJmHnHuj*oUmHnHu&jn>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHuj4nUmHnHu% !#$%&'(CDEF]^_xyz|}~幱包trkrckrkj rU jUjq>*B*Uph0J" j0J"U5CJ\mHnHujqUmHnHujUmHnHumHnHu0J"aJmHnHu&jp>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJ%%&'@ABDEFGHIdefgͳߨߠxߨߠd&jst>*B*UmHnHphujsUmHnHu&j}s>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHujsUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&jr>*B*UmHnHphu&     ()*+ABC\]ƿшndVjvUmHnHu0J"aJmHnHu&j_v>*B*UmHnHphu mHnHu0J"mHnHu5;CJOJQJ\aJjuU jUjiu>*B*Uph0J" j0J"U5CJ\mHnHuj0J"UmHnHumHnHujUmHnHujtUmHnHu!]^`abcde ˱ޛˇyޛjxUmHnHu&jKx>*B*UmHnHphuCJmHnHujwUmHnHu&jUw>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHu) !"123LMNPQRSTUpqrsz{|ϵ߭קדυ߭קq&j-{>*B*UmHnHphujzUmHnHu&j7z>*B*UmHnHphu mHnHuCJmHnHujyUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&jAy>*B*UmHnHphu&89:<=>?@A\]^_ѝޏфpbj}UmHnHu&j}>*B*UmHnHphu5CJ\mHnHuj|UmHnHu0J"aJmHnHu&j#|>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHuj{UmHnHu&    *+,-DEF_`acdefghɽɯɽ󧠝~q5;CJOJQJ\aJjU jUj>*B*Uph0J" j0J"UCJmHnHuj~UmHnHujUmHnHumHnHu&j~>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu$ fp %V5t= 9!!!("      ,-./NOPiϵ߭קדυ߭קq&j>*B*UmHnHphujlUmHnHu&j>*B*UmHnHphu mHnHuCJmHnHujvUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j>*B*UmHnHphu&ijkmnopqr !"=>ޙwjNUmHnHu&jӃ>*B*UmHnHphujXUmHnHu&j݂>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHujbUmHnHu*>?@pqrͳߨߠxߨߠd&j>*B*UmHnHphuj:UmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHujDUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&jɄ>*B*UmHnHphu& "#$%&'BCDEvwxƿшndVjUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5;CJOJQJ\aJj&U jUj>*B*Uph0J" j0J"U5CJ\mHnHuj0J"UmHnHumHnHujUmHnHuj0UmHnHu!456OPQSTUVWXstuv˱ާ˅ާwjUmHnHu&j>*B*UmHnHphujUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHu)./0234567RSTUopqϵ߭קדυ߭~{{m~{kdk jUjo>*B*Uph0J" j0J"UjUmHnHu&jy>*B*UmHnHphu mHnHuCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j>*B*UmHnHphu& !"#RSTmnoqrstuv 678:;<=>?׳טj̐UjQ>*B*Uphj֏U0J"@j[>*B*UphjUje>*B*Uph0J"5;CJOJQJ\aJ j0J"U jUjU8?Z[\]klm  ʽ}o}}d5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHu&j=>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJj‘U jU j0J"UjG>*B*Uph0J""   r s t !!!!!!!2!ϵ߭קדυ߭קq&j>*B*UmHnHphujUmHnHu&j)>*B*UmHnHphu mHnHuCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j3>*B*UmHnHphu&2!3!4!6!7!8!9!:!;!V!W!X!Y!b!c!d!}!~!!!!!!!!!!!!!!!!!!!!!!!!!!ޙwjUmHnHu&j >*B*UmHnHphujUmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHujUmHnHu*!!!"""!"""#"%"&"'"(")"*"E"F"G"H"V"W"X"q"r"s"u"v"w"x"y"z"""""""ϵ߭קד߉{pק\߉&j>*B*UmHnHphu5CJ\mHnHujrUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHuCJmHnHuj|UmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j>*B*UmHnHphu$("x"""#~##5$$$,%%%:&&&=''(q(()V)))D***M++  """""""""""""""####### #!#"###$#?#@#A#B#\#]#^#w#x#y#{#|#}#~###ннЍнyнkЍнjTUmHnHu&jٛ>*B*UmHnHphuCJmHnHuj^UmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujhUmHnHumHnHujUmHnHu*#####################$$$.$/$0$2$3$4$5$6$7$R$S$T$U$q$r$ȼȮȼЦȼȄȼЦ}zzl}zjj>*B*Uph0J" j0J"Uj@UmHnHu&jŝ>*B*UmHnHphuCJmHnHujJUmHnHujUmHnHumHnHuj0J"UmHnHu&jϜ>*B*UmHnHphu0J"mHnHu mHnHu&r$s$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ % % %%%Ƭ΢ua΢&j>*B*UmHnHphu5CJ\mHnHuj,UmHnHujUmHnHumHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJ j0J"Uj6U jU"%%&%'%)%*%+%,%-%.%I%J%K%L%{%|%}%%%%%%%%%%%%%%%%%%%%%%%%ѾњތѾxњjjUmHnHu&j>*B*UmHnHphujUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHuj"UmHnHu&%%% & &&&&&&3&4&5&7&8&9&:&;&<&W&X&Y&Z&p&q&r&&&&&&&&&&&&ɼ|n||c5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJjU jUj>*B*Uph0J" j0J"U$&&&&&&&&&&&&&&& ' ''''''6'7'8':';'<'='>'?'Z'['\']'''''ͳߨߠxߨߠd&ja>*B*UmHnHphujUmHnHu&jk>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&ju>*B*UmHnHphu&''''''''''''''''((((((( ( (%(&('(((O(P(Q(j(k(ƿшndVjȩUmHnHu0J"aJmHnHu&jM>*B*UmHnHphu mHnHu0J"mHnHu5;CJOJQJ\aJjҨU jUjW>*B*Uph0J" j0J"U5CJ\mHnHuj0J"UmHnHumHnHujUmHnHujܧUmHnHu!k(l(n(o(p(q(r(s(((((((((((((((((((((((())))))) ) )%)&)˱ޛˇyޛroo0J" j0J"UjUmHnHu&j9>*B*UmHnHphuCJmHnHujUmHnHu&jC>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHu)&)')()4)5)6)O)P)Q)S)T)U)V)W)X)s)t)u)v)})~)))))))))))))ɼ|n||c5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHu&j%>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJjU jU0J" j0J"Uj/>*B*Uph )))))))))))))))****"*#*$*=*>*?*A*B*C*D*E*F*a*b*c*d*z*{*|**ϵ߭קדυ߭קq&j>*B*UmHnHphujUmHnHu&j>*B*UmHnHphu mHnHuCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j>*B*UmHnHphu&*************************++++++,+-+F+G+H+J+K+L+M+ޙ{mb5CJ\mHnHujnUmHnHu0J"aJmHnHu&j>*B*UmHnHphujxUmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHujUmHnHu&M+N+O+j+k+l+m+{+|+}++++++++++++++++++++++++++,,,,),*,ɽɯɽɽɅɽqg0J"aJmHnHu&jմ>*B*UmHnHphujZUmHnHu&j߳>*B*UmHnHphuCJmHnHujdUmHnHujUmHnHumHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu(++K,,,H---I...e//d00g11(2r22333H444K555  *,+,D,E,F,H,I,J,K,L,M,h,i,j,k,},~,,,,,,,,,,,,,,,,,,,,,,,,,,,ннЍнyнkЍнj<UmHnHu&j>*B*UmHnHphuCJmHnHujFUmHnHu&j˵>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujPUmHnHumHnHujUmHnHu*, ----&-'-(-A-B-C-E-F-G-H-I-J-e-f-g-h-~------------------ȼȮȼЦȼȄȼЦ}zzl}zjj>*B*Uph0J" j0J"Uj(UmHnHu&j>*B*UmHnHphuCJmHnHuj2UmHnHujUmHnHumHnHuj0J"UmHnHu&j>*B*UmHnHphu0J"mHnHu mHnHu&----------- ....'.(.).B.C.D.F.G.H.I.J.K.f.g.h.i.}.~...Ƭ΢ua΢&j>*B*UmHnHphu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJ j0J"UjU jU".........................////C/D/E/^/_/`/b/c/d/e/f/g//ѾњތѾxњjѾjUmHnHu&j{>*B*UmHnHphujUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHuj UmHnHu)////////////////////B0C0D0]0^0_0a0b0c0d0e0f00000000ĸĪĸ֟ĸwĸ֟cĸ&j]>*B*UmHnHphujUmHnHu&jg>*B*UmHnHphu mHnHu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&jq>*B*UmHnHphu0J"mHnHu&00000000000000E1F1G1`1a1b1d1e1f1g1h1i11111111111111ѾњƅzxqxiqxqjU jUjIU0J" j0J"UjUmHnHu0J"aJmHnHu&jS>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujUmHnHujUmHnHumHnHu&11111111222!2"2#2%2&2'2(2)2*2E2F2G2H2P2Q2R2k2l2m2o2p2q2r2s2t222幱x幱jjUmHnHu&j5>*B*UmHnHphu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHu&j?>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJ%222222222222222222222233333333323334353x3y3ͳߨߠxߨqnnfqndjU0J" j0J"UjUmHnHu&j!>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&j+>*B*UmHnHphu$y3z333333333333333333333333334444&4'4(4A4ɯѥxdѥ&j>*B*UmHnHphu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHu&j >*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu;CJOJQJaJ j0J"UjU jU"A4B4C4E4F4G4H4I4J4e4f4g4h4z4{4|444444444444444444444444ѾњތѾxѾjbCJmHnHujjUmHnHu&j>*B*UmHnHphujtUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHuj~UmHnHu&4445555)5*5+5D5E5F5H5I5J5K5L5M5h5i5j5k555555555555555555555ɽɯɽɽɅɽqɽ&j>*B*UmHnHphujVUmHnHu&j>*B*UmHnHphuCJmHnHuj`UmHnHujUmHnHumHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu*5555555556666/60616J6K6L6N6O6P6Q6R6S6n6o6p6q666666666666666ޙwpmm0J" j0J"Uj8UmHnHu&j>*B*UmHnHphujBUmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHujLUmHnHu*5Q666e77&88 9b994:::Q;;,<x<<=`===D>>>/?y??  6666666666666667777C7D7E7^7_7`7b7c7d7e7f7g777ɼ|n||c5CJ\mHnHuj$UmHnHujUmHnHumHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJj.U jU0J" j0J"Uj>*B*Uph 77777777777777777778888 8!8#8$8%8&8'8(8C8D8E8F88888ͳߨߠxߨߠd&j>*B*UmHnHphujUmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&j>*B*UmHnHphu&8888888888888888999 9 9 9 9 99)9*9+9,9@9A9B9[9\9]9_9`9a9b9c9d99ѾњތѾxњjѾjUmHnHu&jw>*B*UmHnHphujUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHujUmHnHu)99999999999999999999:::-:.:/:1:2:3:4:5:6:Q:R:S:T:f:g:h:ĸĪĸ֟ĸwĸ֟cĸ&jY>*B*UmHnHphujUmHnHu&jc>*B*UmHnHphu mHnHu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&jm>*B*UmHnHphu0J"mHnHu&h:::::::::::::::::::::::::: ; ;;;/;0;1;J;K;L;N;O;P;Q;ѾњѾxњjjUmHnHu&jE>*B*UmHnHphujUmHnHu0J"aJmHnHu&jO>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujUmHnHujUmHnHumHnHu'Q;R;S;n;o;p;q;;;;;;;;;;;;;;;;; < < <%<&<'<)<*<+<,<-<.<I<J<ɼ|n||c5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHu&j1>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJjU jUj;>*B*Uph0J" j0J"U$J<K<L<V<W<X<q<r<s<u<v<w<x<y<z<<<<<<<<<<<<<<<<<<<<<<<ϵ߭קד߉{pק\߉&j>*B*UmHnHphu5CJ\mHnHujUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHuCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j'>*B*UmHnHphu$<< =========1=2=3=4=>=?=@=Y=Z=[=]=^=_=`=a=b=}=~===============ннЍнyнkЍнjzUmHnHu&j>*B*UmHnHphuCJmHnHujUmHnHu&j >*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujUmHnHumHnHujUmHnHu*=================>>>>">#>$>=>>>?>A>B>C>D>E>F>a>b>c>ƾЙ񾲾wo[&j>*B*UmHnHphuCJmHnHujfUmHnHu&j>*B*UmHnHphu5CJ\mHnHujpUmHnHujUmHnHumHnHu0J"aJmHnHuj0J"UmHnHu&j>*B*UmHnHphu0J"mHnHu mHnHu#c>d>l>m>n>>>>>>>>>>>>>>>>>>>>>>>>>>???? ???(?)?pbjHUmHnHu&j>*B*UmHnHphu5CJ\mHnHujRUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHuCJmHnHuj\UmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&)?*?,?-?.?/?0?1?L?M?N?O?W?X?Y?r?s?t?v?w?x?y?z?{?????????????????????δΒp&j>*B*UmHnHphuj4UmHnHu&j>*B*UmHnHphuj>UmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHu+? @ @ @$@%@&@(@)@*@+@,@-@H@I@J@K@U@V@W@p@q@r@t@u@v@w@x@y@@@@@@@@@@@ƻƳƳƃƳoƳajUmHnHu&j>*B*UmHnHphuCJmHnHuj UmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHuj*UmHnHujUmHnHumHnHu0J"aJmHnHu&?+@w@@AfAAB\BBBKCCC[DDD*B*UmHnHphu5CJ\mHnHuj UmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHujUmHnHumHnHu(AAAAAAAAAAAAAAAAAAAAAA B BBBBBBBB0B1B2B3B:B;Bϵ߭wq]&ji>*B*UmHnHphu mHnHu5;CJOJQJ\aJjU jUjs>*B*Uph0J" j0J"UCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j}>*B*UmHnHphu$;B*B*UmHnHphujUmHnHu&j_>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHujUmHnHumHnHujUmHnHu,CCC)C*C+CDCECFCHCICJCKCLCMChCiCjCkCvCwCxCCCCCCCCCCCCCCCCCCϵ߭קדυ߭קq&j7>*B*UmHnHphujUmHnHu&jA>*B*UmHnHphu mHnHuCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&jK>*B*UmHnHphu&CCCCCCCCCDDDD9D:D;DTDUDVDXDYDZD[D\D]DxDyDzD{DDDDDDDDDDDѝޏфpbjUmHnHu&j#>*B*UmHnHphu5CJ\mHnHujUmHnHu0J"aJmHnHu&j->*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHujUmHnHu&DDDDDDDDDDDDDDDDDDD E E EEEEE5E6E7E9E:E;EEYEZE[E\EEEEɽɯɽɽɅɽ~{{s~{qj jUjU0J" j0J"UjUmHnHu&j>*B*UmHnHphuCJmHnHujUmHnHujUmHnHumHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu)EEEEEEEEEE F FFF$F%F&F?F@FAFCFDFEFFFGFHFcFdFeFfFFFFFFFFȮФwttft^jlUj>*B*Uph0J"5CJ\mHnHujvUmHnHujUmHnHumHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu;CJOJQJaJ j0J"U jUjU$FFFFFFFFFFFFFGGG G G G G GG)G*G+G,GCGDGEG^G_G`GbGcGdGжجkФ]jXUmHnHu&j>*B*UmHnHphu5CJ\mHnHujbUmHnHujUmHnHumHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJ j0J"U jU"dGeGfGgGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGHHHHHzo5CJ\mHnHujDUmHnHu0J"aJmHnHu&j>*B*UmHnHphujNUmHnHujUmHnHumHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHuCJmHnHu%HH H1H2H3HLHMHNHPHQHRHSHTHUHpHqHrHsHwHxHyHHHHHHHHHHHHHHHHHHϵ߭קדυ߭~{{m~{kdk jUj>*B*Uph0J" j0J"Uj0UmHnHu&j>*B*UmHnHphu mHnHuCJmHnHuj:UmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j>*B*UmHnHphu&HHHHHHHHHIII I+I,I-IFIGIHIJIKILIMINIOIjIkIlImIIIIIſū͡tſ`ř&j>*B*UmHnHphu5CJ\mHnHujUmHnHujUmHnHumHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu5;CJOJQJ\aJ j0J"U jUj&U IIIIIIIIIIIIIIIIJJJJJJJJ J$J%J&J'JLJMJNJgJhJiJkJlJmJnJoJpJJJޙwjUmHnHu&j>*B*UmHnHphujUmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHujUmHnHu*MIIJnJJJKKLiLLMzMMBNNOoOO/PPP/QQQMRRSbSS  JJJJJJJJJJJJJJJKKKK(K)K*KCKDKEKGKHKIKJKKKLKgKhKiKjKKKKKϵ߭קדυ߭קqg0J"aJmHnHu&je >*B*UmHnHphujUmHnHu&jo>*B*UmHnHphu mHnHuCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&jy>*B*UmHnHphu&KKKKKKKKKKKKKKKKKKKKKLLLLLL L!LGLHLILbLcLdLfLgLhLiLѾѾޖюѾzpbj UmHnHu0J"aJmHnHu&jQ >*B*UmHnHphuCJmHnHuj UmHnHu&j[ >*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHumHnHujUmHnHuj UmHnHu&iLjLkLLLLLLLLLLLLLLLLLLLLLLLLMMMMMMMMM:M;M*B*UmHnHphuj UmHnHu&j= >*B*UmHnHphuCJmHnHuj UmHnHujUmHnHumHnHu&jG >*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu*sMtMuMwMxMyMzM{M|MMMMMMMMMMMMMMMMMMMNN N!N"N;N*B*UmHnHphujUmHnHu&j)>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHujUmHnHu*`NaNbNNNNNNNNNNNNNNNNNNNN O OOOOOOOO0O1O2O3OMONOOOhOϵ߭קדυ߭קq&j>*B*UmHnHphujUmHnHu&j >*B*UmHnHphu mHnHuCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j>*B*UmHnHphu&hOiOjOlOmOnOoOpOqOOOOOOOOOOOOOOOOOOOOO PPP(P)P*P,P-P.P/Pޙ{mb5CJ\mHnHujhUmHnHu0J"aJmHnHu&j>*B*UmHnHphujrUmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHuj|UmHnHu&/P0P1PLPMPNPOPfPgPhPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP QQɽɯɽɽɅɽqg0J"aJmHnHu&j>*B*UmHnHphujTUmHnHu&j>*B*UmHnHphuCJmHnHuj^UmHnHujUmHnHumHnHu&j>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu(QQ(Q)Q*Q,Q-Q.Q/Q0Q1QLQMQNQOQ_Q`QaQzQ{Q|Q~QQQQQQQQQQQQQQQQQQQQQQннЍнyнkЍнj6UmHnHu&j>*B*UmHnHphuCJmHnHuj@UmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujJUmHnHumHnHujUmHnHu*QQQQQ+R,R-RFRGRHRJRKRLRMRNRORjRkRlRmRRRRRRRRRRRRRRRļЗ񼰼umCJmHnHuj"UmHnHu&j>*B*UmHnHphu5CJ\mHnHuj,UmHnHujUmHnHumHnHu0J"@aJmHnHuj0J"UmHnHu&j>*B*UmHnHphu0J"mHnHu mHnHu"RRRRRRS S S S SSSSS,S-S.S/S@SASBS[S\S]S_S`SaSbScSdSSSSSSSϵ߭קד߉{pק\߉&j>*B*UmHnHphu5CJ\mHnHujUmHnHu0J"aJmHnHu&j>*B*UmHnHphu mHnHuCJmHnHujUmHnHujUmHnHumHnHu0J"mHnHuj0J"UmHnHu&j>*B*UmHnHphu$SSSSSSSSSSSSSSSTTTTTT T!T"T#T$T%T@TATBTCTrTsTtTTTTTTTTTTннЍнyнkЍнj UmHnHu&ju >*B*UmHnHphuCJmHnHujUmHnHu&j>*B*UmHnHphu mHnHu0J"mHnHu5CJ\mHnHuj0J"UmHnHujUmHnHumHnHujUmHnHu*S#TT UuUU(VVV.WWW>XAXBXCXDXQXRXSXYYM[N[1$$1$a$ ]^$1$a$$h01$]^h`0a$  TTTTTTTTUUU U U U UUU*U+U,U-USUTUUUnUoUpUrUsUtUuUvUwUUUUUUUUUȼȮȼЦȼȄȼЦpȼ&jW#>*B*UmHnHphuj"UmHnHu&ja">*B*UmHnHphuCJmHnHuj!UmHnHujUmHnHumHnHuj0J"UmHnHu&jk!>*B*UmHnHphu0J"mHnHu mHnHu(UUUUUUUUUUUUUVVV!V"V#V%V&V'V(V)V*VEVFVGVHV_V`VaVzV{V|V~VVVVѝޏфpbj%UmHnHu&jC%>*B*UmHnHphu5CJ\mHnHuj$UmHnHu0J"aJmHnHu&jM$>*B*UmHnHphu mHnHu0J"mHnHuCJmHnHuj0J"UmHnHumHnHujUmHnHuj#UmHnHu&VVVVVVVVVVVVVVVVVVVVVVV W WW'W(W)W+W,W-W.W/W0WKWLWMWNWiWjWɽɯɽɽɅɽ~{{m~{kj%(>*B*Uph0J" j0J"Uj'UmHnHu&j/'>*B*UmHnHphuCJmHnHuj&UmHnHujUmHnHumHnHu&j9&>*B*UmHnHphu mHnHu0J"mHnHuj0J"UmHnHu(jWkWWWWWWWWWWWWWWWWWWWWWWWWWW X X X XXXX7X8X9X;XX?XAXDXQXSXXX\\\\\]_`شۢ 6CJ]CJ 5>*CJ\ 5CJ\j5CJU\j*Uj*>*B*Uphj)Uj)>*B*Uph0J"5;CJOJQJ\aJ j0J"Uj(U jU7N[1\2\\\\\\\\\\\\\\]]],]@]\]l]~]]]] 1$^Z]Z$1$a$1$$1$a$]]]]]^#^8^H^X^h^z^^^^^^^^ __9_K_]_q____ 1$^ 1$^______``/`0`@`R`i`{```````a'ap@p^pqqqqrrryrrrrsss2tHtJt2u4uHuNux!x/x0xyy$y%y&y=y{3{de!LM2Z`|R|5\;CJ 5CJ\ 5CJ\]taaaaaaaab$b8bKb^bubbbbbbbb c c3cFcXcsc 1$^scccccccccdd'd:dLd^dudddddddd ee>e?e1$ 1$^$ 1$^a$?e@eAeBeCeDeEeFeGeHeIeJeKeLeMeNeOePeQeReSe{e|e}e~eeeee ]^1$ee ff3fDfZfsfffffffff g+gEgcgtggggggh!h/h0h1$0h1h2h3h4h5h6h7h8h9h:h;hOhwhxhyhhhhh i!i&iYiiii!j$1$a$ ]^1$!j"j)j]jjjjjj1kdkkkkkklAllllllmAmhmmmm1$$1$a$mmmmmmnKnvnwnnnn>p@p^pp2qqqqr;rqrrryrrr1$$1$a$ ]^rrrsBsssssss"t$t&t(t*t,t.t0t2tHtJtt uuu $dL1$a$ ]^1$$1$a$uv_vvvvwLwkwwwx x!x/x0xHxrxxxxxx N xP^`$ xa$dL1$ ]^1$`1$ 1$^`xyyy$y%y=y`yyyyyzKzpzzzz{3{4{l{1$ xP^  xPdL1$ ]^  N xP N xP^`l{{{||;|s|t|||}}W}}}4~~~4~@Bڀ2ā+$1$a$1$`1$+~͂?eC!Kd1$ 1$^`  #d^#`$1$a$  <]1$KLisυ -.m2YZ|  P` $d1$a$$1$a$ 1$^` 1$1$ 1$ d1$‡QRЈ|ԉBfghȊ1$$1$a$ 1$d1$ P1$h܎r%(Ғْ4ٔ uɤ&'(Z13 fz<rsݶ޶ &1FGO`aq{ʷ˷޷1<;aJaJ 5\aJCJ 5CJ\5\>*CJ; 5CJ\CJU&S֋$YӌDzBk܎ݎ $1$^a$$1$a$1$ݎ @lQqrϐ3 @ Phd1$^h @ Ph1$^h @ Phd1$^hh1$^h hd1$^hh^h1$^ 1$^3MgΑ#$%()deɒY N 1$$1$a$d1$1$ 8@  hd1$^h 8@ .hd1$^h @ Phd1$^hYvӓ ,D[|ٔ ֕ו'O1$d1$$1$a$ N 1$` N p1$`pOw8a%Nwɘ;jǙ>q͚)r؛1$؛Iʜ:rݞ:qߟ_ˠ8nd1$1$$a$1$#YŢDz tu'<<$If^$1$a$$1$a$1$'(19Oh} $$1$Ifa$4$$Ifx4sc#c#c#64 xaxƥҥޥ&m*bbbbbbbbbb d.$1$If$$Ifxֈ ic#Jc#64 xax &1<>JVbnz¦Φڦ ".9DFR d.$1$IfR^jvȧҧާ (08@H"d.$1$If^" fd.$1$If d.$1$IfHPX`hpxȨШب&"d.$1$If^"&+29@GNU\cjr{ǩϩd.$1$If^d.$1$If^d.$1$If^"d.$1$If^"ϩשߩ'/7?GOW_gowd.$1$If^ƪͪԪڪ$0<HT`kvd.$1$If^d.$1$If^d.$1$If^vz̫Ыݫ"%1=ILXdpsOd.$1$If^Oͬ٬۬ܬ&/8AJS\ed.$1$If^ & Fd.$1$IfOd.$1$If^Oenwȭѭڭ"+4=FOV_d.$1$If^_hov}®ɮЮخ !d.$1$If^!d.$1$If^ (08@HPX`hpxǯίկܯ!d.$1$If^! ")07>ELSZ!d.$1$If^!Z[123 $ohfcc]cR L1$^`L 1$1$]$$Ifxֈ ic#Jc#64 xax$pqݲɳʳfghijklmnopqrs1$ L1$^`L1$^stuvwxyzõ<hst~ d.$1$Ifx ]^1$nDcccc d.$1$If$$Ifl\tZ$  H 0 &64 la޶l]NCC d.$1$If !d.$1$If d.$1$If$$Ifl\tZ$  H 0 &64 la&<EFGndccTccccn !d.$1$If d.$1$If$$Ifl\tZ$  H 0 &64 la GOa{ʷ˷T$$Ifl\tZ$  H 0 &64 la !d.$1$If d.$1$If ˷ӷݷ޷(1EF !d.$1$If d.$1$If <FGO_gy̸߸ -5DMR[en.6HPZcktzƺں%2FGNOPRdefhopqsһ7FGrsԿտ-.CJ;;aJ 5\aJaJ^FGNO_gyndccTccccc !d.$1$If d.$1$If$$Ifl\tZ$  H 0 &64 la ָ޸߸c@$$Ifl\tZ$  H 0 &64 la d.$1$If 5EM[n¹ֹ d.$1$If !d.$1$If .6HnPcccTcccc !d.$1$If d.$1$If$$Ifl\tZ$  H 0 &64 la HPctںc$$Ifl\tZ$  H 0 &64 la d.$1$If %=Ec\T !d.$1$If$$Ifl\tZ$  H 0 &64 la d.$1$If EFGNOPQRdefgc,cX$$Ifl\tZ$  H 0 &64 la d.$1$If ghopqrsn,ccccn`ccccc d.$1$If$$Ifl\tZ$  H 0 &64 la »nccccccnYW ]^ d.$1$If$$Ifl\tZ$  H 0 &64 la »ûһӻ67FGƽ8rsԿտ-. p$ 1$ $ ]^$ ` p$  1$^` 1$d1$."0>LZizst 1$^`  8 1$ 81$  ` $ d1$a$$1$a$1$"st+-.PQRstuv`e~ |erYe8Qk{ &p}!5iy46Imy (v%2CJaJOJQJ; 5CJ\CJ]+,-.PQRSYr}}}$If[$$Ifs4f!!0!64 sa$If$If1$  1$^` rstuv }i}V$ $1$If]a$$ $1$If]a$$1$If$If d$Ifk$$Ifs0f!0!64 sa !"@EFfjkyyy|ih$1$If^h`$ $1$If]a$$1$Ifk$$Ifs0f!0!64 sa wd$ $1$If]a$$1$Ifn$$Ifs4/0f!0!64 sa$ $If]a$,12Y^_uz{yypyy$ $1$If]a$$1$Ifk$$Ifs0f!0!64 sa-23Y_`ab|yyyvv1$$1$Ifk$$Ifs0f!0!64 sa$ $1$If]a$ bcde~ {|deXY78$1$a$1$jk op !hi561$$1$a$lm !"uv$%~AB$1$a$1$2BN):%,#GZjjKQ+@cpdpgCcdwq;R*;+HJ56>*CJ\]56CJ\]5CJ\aJ 5CJ\ 5CJ\CJT()$%FGijijJK$1$a$$1$a$1$K@cdecdfgCcd d1$]$1$a$1$ 9:pq;<R*;$d8a$$a$d81$$1$a$dL1$ `d1$^` `#d1$^#` & F `1$^*+,HIJ=>Mw x y z { | } ~    $1$a$$a$$1$a$$a$1$1^{>M&,K\ 9>" 0 w         0   FG#%-.X6~\]!"")#*#.#$;5CJ\aJ 5CJ\56CJ\]>*CJ 5>*CJ\CJ56>*CJ\]P              0    yzFG$a$$1$a$1$$1$a$G,-#$%-.yz1$ $1$a$ 1$^` 1$ d1$ ]^XY 1$ 1$ 88]8^8$1$a$56~9[\$&d 1$P a$$1$a$ ]^1$ 1$^` 1$\]- L g h      !!!"!N!w!!!""P""*#1$   `1$*#$$$*$+$D$E$F$G$F%G%pg $$Ifa$*$1$If^*`$1$If^$$Ifl4##0#64 la $$Ifa$$If$If1$ $$+$C$E$F$L$$$F%H%I%b%q%%%%%%%%%%&&&&z&|&&&&&&&''6'7'U'q'w''''''8(9(I((())))*R*S*u******+;+++++L,M,[,f,,,--l-m---H.I.{. 6CJ] 5CJ\CJ 5;CJ\ 6>*CJ]CJ 5CJ\5\TG%H%I%\%p%q%r%%%%%%D $$Ifa$ $d$Ifa$^$$Ifl4##0#64 la %%%%%%}|wnnw $$Ifa$$If$$Ifl4F #D l 0#6    4 la%%%%%%%%%%ip\SSSit\SS $$Ifa$ $ 8$Ifa$$$Ifl\ #D l 0#64 la %%%%%&&&&`xS`K$1$If $ 8$Ifa$$$Ifl\ #D l 0#64 la $$Ifa$&&Y&y&z&{&|&}&~&&&&uolllf`$If$If1$ 8^$$Ifl4##0#64 lad$1$If^`$1$If^`$1$If &&&&& $xx$Ifa$Y$$Ifl4(##0#64 la$If&&&&&&'''6'7'>'U'|www|ixx$If^xx$1$If^ $<<$Ifa$k$$Ifl0(#LH0#64 la U'V'p'q'r's'l2//1$Y$$Ifl4(##0#64 lax$Ifk$$Ifl0(#LH0#64 las't'u'v'w'x''''''''ssss  TP$IfZ$$Ifl4(##0#4 la  !d$If $If] d$If1$ '''(((-(9(I(((m^^^^^^^^^ T,P$1$If$$Ifl\l(#( 0#4 la (((()))))^XG !T,P$1$If $If$$Ifl\l(#( 0#4 la T,P$1$If)))))*G*R*S*u*[[U$If$$Ifl\l(#( 0#4 la T,P$1$If u*******+++*+^$$Ifl\l(#( 0#4 la T,P$1$If *+;++++++;,L,M,[,^^$$Ifl\l(#( 0#4 la T,P$1$If [,f,,,,,--a-l-m-^^p$$Ifl\l(#( 0#4 la T,P$1$If m-z---<.H.I.J.MK$$Ifl\l(#( 0#4 la !T,P$1$If T,P$1$IfJ.K.{.|.}.....$1$If3$$Ifx4"""4 xax d$1$Ift$If]t^ d$If{.|.}........%/&///////// 0 000/000r0s000000000!1"1#1:1;1T1a1b1112 2!272>2?22222222222333 3(30313^3_3y3z3{33333333333 4 41424S4T4 6CJ]CJ56CJ\] 5CJ\ 5CJ\Y....&//l$1$Ifk$$Ifx\" "4 xax///// 00000s000000"1 4$1$Ifm$$Ifx\" "4 xax"1#1;1b1122 2?2222222X $If`$1$Ifm$$Ifx\" "4 xax233 313_3z3{3333333 424m$$Ifx\" "4 xax$1$If24T4U4a4x444444,555555m$$Ifx\" "4 xax$1$IfT4U4a4w4x444444445+5,55555555555(6)6N6O6P6Q6]666666667775767J7K7V7W7X7|7777788884858w8x8888888/909X9Y9Z9q9r9999::*:+:,:=:>:O:P::::56CJ\]CJ 6CJ] 5CJ\ 5CJ\Y5)6O6P6]6667k$$Ifx\" "4 xax$1$If77767K7W7X7l7|77788858x8\T$1$Ifm$$Ifx\" "4 xaxx8888809Y9Z9r99:+:,:>:P::Hm$$Ifx\" "4 xax$1$If:::::;2;3;4;5;7;9;m;||yywi$If]^1$ T,P$1$Ifm$$Ifx\" "4 xax$1$If ::::::::;;1;2;3;5;8;9;m;n;o;s;t;;;;;;;;;8<C<Z<<<< ==p====>>>!>->7>K>~>>>>>>>>>>>>>?? ?h?q????@J@@@@@RAZAAABBsBzBBBACHCCCC 5CJ\@CJCJ 6CJ] 5CJ\ 5CJ\Xm;n;o;t;;;;;;;<](h$$Ifx\pPt"ppp$ t"4 xax1$$Ifx4t"t"t"4 xax$1$If <7<8<C<[<<<<<<<< = =='=$Ifh$$Ifx\pPt"ppp$ t"4 xax$1$If'=C=o=p=z==== >!>->L>p>}>~>>t1$h$$Ifx\pPt"ppp$ t"4 xax$1$If>>>>>>>>>>>>?6$$Ifx4(#(#(#4 xax V"$If]^$1$If ?? ?%?+?2?g?h?q?w?}????~Dvvvvv~vvvvv~$1$If$$Ifxr @(#((#4 xax ????@>@?@J@O@U@\@@@@v v$$Ifxr @(#((#4 xax$1$If @@@@@@@@@AQAt$$Ifx4r @(#((#4 xax$1$If QARAZA`AfAAAAAAAABB~vvvvv~Xvvvvv~l$1$If$$Ifxr @(#((#4 xax BB$B)BDBrBsBzBBBBBBBvv$$Ifxr @(#((#4 xax$1$If BBBC@CACHCNCTCpCCCCyyw~$$Ifxr @(#((#4 xax$1$If CCCCCCCCCD06$$Ifx4(#(#(#4 xax$1$If $$Ifa$ V"$If]^ CCCD'DpDDDD2E?EEEEFNFWFFFFFCGLGGGGGGPIJKLMMWNzOOP$PQ1RRRRRRTbTeTvTwTUUUUQWRWnWXXvYY[=[[[[[[[\\]]^^LaMaNa_aCJaJCJaJ5CJ\aJ;aJ@CJ 5>*CJ\CJ 5CJ\; 5;\ 5CJ\CJNDD'D,D3D:DoDpDDDDDDD~Pvvvvv~vvvvv~$1$If$$Ifxr @(#((#4 xax DDDDD1E2E?EDEIEnEEEEvvD$$Ifxr @(#((#4 xax$1$If EEEEEEFFFFMFNFWF[FvDv<$$Ifxr @(#((#4 xax$1$If [F_FtFFFFFFFFFFFGv<v\$$Ifxr @(#((#4 xax$1$If GGBGCGLGQGVGnGGv$$Ifxr @(#((#4 xax$1$IfGGGGGGGGGJHH}{xsa & F ^`$a$1$~$$Ifxr @(#((#4 xax HPIIIJeJJJKK LLLMMMMWNN3OyO$a$1$ 1$^` & F 1$^ & F 1$^ & F 01$`0 yOzOOPP$PQQQ1RARlRRRRRRESFSQTRTwT1$^ & F $ 881$^8`  1$^`$1$a$$a$1$wTTTTTUUUUUUUUQWRWnWXXuYvYY[[[[[[$a$$1$a$1$1$^1$`[[[[[[[[[[[\V\\\\\]A]]]B^ |1$^`| 1$` 1$`$a$1$B^^^^_h____`c``#aLaMa_a`ab & F `1$^ 1$^ 01$]^`0 1$^$a$1$ 1$^`_a`aeeeeefffffggg gi`jkkullllllllmmn njnlnnno o>o\ooooo=pFppp8q*CJ\CJaJ5CJ\aJ5CJ\aJ; 5;CJ\CJ 5CJ\5CJ\aJ5CJ\aJCJaJJbbfbgbccddQeReeeeeeeeeeeee1$ 1$^` `1$^` & F `1$^ `1$^`eeeeeeeeeffffff $$Ifa$ & h xHX 1$% ,0p@ P !d1$^` & F %  xHX 1$^1$fff g g g gVk$$Ifl0,"LL064 la & h xHX $1$If"$ ,0p@ P !$1$Ifa$ gg,g-g.g2g6g$ & h xHX $1$Ifa$ & h xHX $1$If^ & h8 xHX 8$1$If^86g7g8ggg|aC ,0p@ P !d1$ ,0p@ P !1$ & h xHX 1$k$$Ifl0,"LL064 lagyhzhhhiijiii_j`j}Z" ) 0p@ P !d^` ) 0p@ P !^` ,0p@ P !d' /0p@ P !d1$^` & F %  xHX 1$^ `jkkkktlullll\" & F %  xHX 1$^` & F %  xHX 1$^ ,0p@ P !1$" ) 0p@ P !d^`! ) 0p@ P !1$^` ll*m+mnnooo*CJ aJ CJ aJ >*CJ5CJ\aJ 5CJH*\aJ5CJ\aJ 5CJ\;aJCJaJCJaJCJL;~<~=~>~?~@~A~B~C~D~E~F~a~b~$If$ ,0p@ P !1$a$$ ,0p@ P !1$a$  !]^ ,0p@ P !1$ *"$ ,0p@ P !$1$Ifa$ d$If1$$Ifx4!!4 xax$If$If*+,/2:<\T::::"$ ,0p@ P !$1$Ifa$}$$IfxFr @!4 xax%$ ,0p@ P !d$1$Ifa$<@ADIORUVY`eaTa`{$$Ifxr @!4 xax"$ ,0p@ P !$1$Ifa$ ehmnotaC>$a$$ ,0p@ P !1$a${$$Ifxr @!4 xax"$ ,0p@ P !$1$Ifa$ *,56@C^`{|Zhiqr̈́)S݅-XYp]m./STdijx:z{Ɗ2:CQNj7P5\ 5CJ\; 5>*CJ\CJ aJ >*CJ aJ >*CJCJVtYZhiqr̈́)-X$ ,0p@ P !1$a$ ]^$a$ ,0p@ P !1$$ ,0p@ P !1$a$XYpƈLj  ,-.S ,0p@ P !1$$ ,0p@ P !1$a$$a$ ,0p@ P !1$STcd$f" ,0Fp@ P !.1$^`.  0TxP t"Lx1$]L^x`  0FP t"L.1$]L^`. ) 0Tp@ xP !1$ ,0p@ P !1$$ŊƊNJ123hhM ,0Tp@ P !1$ ,0FT@ P !1$ ,0Fp@ P !1$ ,0Tp@ xP !1$` ,0Fp@ P !1$`" ,0Tp@ xP !x1$^x`3ȋ67Ԍ݌ތ|| T T! ,0Tp@ P !T^T` ,0p@ P !1$ ,0Tp@ P !1$ ,0Tp@ P !1$Ԍ݌ތ+<=MՎʓ[_+?aі+0%5@6əʙ12Y[op~ghopw;>*5\;>*CJ>* 5>*CJ\CJ 5CJ\X+<=MՎ|}ɓ$ ,0p@ P !1$a$ ) 0p@ P !1$$ ) 0p@ P !1$a$$a$ ,0p@ P !1$^ T ɓʓٔڔ۔ܔݔޔߔ$ ,0p@ P !1$a$ ]^$a$ ,0p@ P !1$Z[)*+?_`aі  ,0p@ P !1$ !"#$%&'()*+,-./0&$ ,0p@ P !xx$1$Ifa$ ]^ ,0p@ P !1$ėԗ$$ ,0p@ P !x$1$Ifa$$$ ,0p@ P !x$1$Ifa$n^VP$Ifx$IfZx$If^Z`$$Ifl\ ," T0,"64 lal g($ ,0`p@ P !x$1$If]a$($ ,0`p@ P !x$1$If]a$# ) 0dp@ P !kx$1$If^k# ) 0dp@ P !dx$1$If^d%05n^VN<$Ifx$IfZx$If^Z`$$Ifl\ ," T0,"64 lal5:;?*$ ,0`p@ P !xx$1$If]a$! ) 0dp@ P !k$1$If^k# ) 0dp@ P !dx$1$If^d?@Oin^PPHBB$Ifx$IfV$If^V`Zx$If^Z`$$Ifl\ ," T0,"64 lal*$ ,0`p@ P !xx$1$If]a$' ,0p@ P !xx$1$If^<$If$If̘ n^PPHBB$Ifx$IfV$If^V`Zx$If^Z`$$Ifl\ ," T0,"64 lal&6:?*$ ,0`p@ P !xx$1$If]a$' ,0p@ P !xx$1$If^<$If$If?@InM. ,0p@ P !$1$If! ,0p@ P !x$1$If$$Ifl\ ," T0,"64 lal*$ ,0`p@ P !xx$1$If]a$' ,0p@ P !xx$1$If^$Ifx$If! ,0p@ P !x$1$IfnSSSSSSSS ,0p@ P !1$$$Ifl\ ," T0,"64 lal ™ÙęřƙǙșəʙ$If"$ ,0p@ P !$1$Ifa$ ,0p@ P !1$ 2B[7[$$ ,0p@ P !x$1$Ifa$$$ ,0p@ P !x$1$Ifa$&$ ,0p@ P !xx$1$Ifa$Y$$Ifl4,""064 laBZ[e_T9&$ ,0p@ P !xx$1$Ifa$~$$IflF ,"   06    4 la"$ ,0p@ P !$1$Ifa$eioprxW<1&$ ,0p@ P !xx$1$Ifa$~$$IflF ,"   06    4 la*$ ,0p@ P !xx$1$If]a$x~W<1&$ ,0p@ P !xx$1$Ifa$~$$IflF ,"   06    4 la*$ ,0p@ P !xx$1$If]a$<[11d*$ ,0p@ P !xx$1$If]a$&$ ,0p@ P !xx$1$Ifa$~$$IflF ,"   06    4 la1~$$IflF ,"   06    4 la*$ ,0p@ P !xx$1$If]a$&$ ,0p@ P !xx$1$Ifa$bHY$$Ifl4,""064 la ,0p@ P !$1$If$If$ ,0p@ P !1$a$ >gh& k$$Ifl0,"LL064 la$$ ,0p@ P !x$1$Ifa$$$ ,0p@ P !x$1$Ifa$&$ ,0p@ P !xx$1$Ifa$hkopswx{H H k$$Ifl0,"LL064 la&$ ,0p@ P !xx$1$Ifa$% ) 0p@ P !bxx$1$If^bwxӟUbc|JKbc 3XR24I(st*+<NOe 6CJ] 5CJ\ 5\aJ5CJ\aJCJaJ5CJ\aJ;CJ>*CJR nH nH n&$ ,0p@ P !xx$1$Ifa$% ) 0p@ P !bxx$1$If^bk$$Ifl0,"LL064 lan Hn$Hn$% ) 0p@ P !bxx$1$If^bk$$Ifl0,"LL064 la&$ ,0p@ P !xx$1$Ifa$H$Hk$$Ifl0,"LL064 la&$ ,0p@ P !xx$1$Ifa$% ) 0p@ P !bxx$1$If^bӟԟ՟֟ן؟ٟ 0p@ 1$$ 0p@ 1$a$$ 0p@ 1$a$8]8 ,0p@ P !1$ٟڟ۟ܟݟޟߟ$ 0p@ 1$a$ 0p@ 1$./YtǠ 12` 0p@ 1$` 0p@ 1$$ 0p@ 1$a$ϡ89ZKLMNOPQRSTU$ 0p@ 1$a$ 0p@ 1$ 0p@ 1$`Ubc|}~ 0p@ 1$$ 0p@ 1$a$$ 0p@ 1$a$FG$ 0p@ 1$a$$ 0p@ 1$a$ 0p@ 1$$ 0p@ 1$a$JKLbcҮӮ*+45  0p@ 1$$ 0p@ 1$a$$ 0p@ 1$a$ hh]h^hnoEF   3X 0p@ ` 0p@ 1$` 0p@ 1$$ 0p@ 1$a$MN 0p@ d81$$ 0p@ 1$a$$ 0p@ 1$a$ 0p@ 1$RZ#*U|~2 0p@  1$^`  0p@ dL1$ 0p@ 1$ 0p@ dL1$234I(t*+<NOe$ 0p@ 1$a$$a$ 0p@ d81$ 0p@ 1$MNObdJe|}~#%?dk|M]67|-.ofg7oAB CJH*aJaJ6CJ]aJ5CJ\aJCJaJ 6CJ]; 5;CJ\ 5CJ\CJPMNbcdIJK$ 0p@ 1$a$ ]^$ 0p@ 1$a$ 0p@ 1$KLMNOPQRSTUVWXYZ[\]^_`abc$ 0p@ 1$a$ 0p@ 1$cde}~? 0p@ 1$ 0p@ 1$^` 0p@ 1$^` 0p@ 1$$ 0p@ 1$a$ #$>? # 0p@  0p@ |1$^`| 0p@ 1$  0p@ 1$`  0p@ 1$^`?iS # 0p@ 1$ 0p@ 1$^` 0p@  0p@ 1$ # 0p@ |1$^`| 0p@ 1$ # 0p@ 1$^`stdefghijk 0p@ 1$^ 0p@ 1$ # 0p@ 1$^` # 0p@ 1$ # 0p@ ^`klmnopqrstuvwxyz{|$ 0p@ 1$a$ 0p@ 1$$ 0p@ 1$a$67-. 0p@  0p@ 1$ 0p@ 1$ 0p@ 1$`$ 0p@ 1$a$.oq01fg67mmk$ 0p@ 1$a$ 0p@ 1$ 0p@ 1$ 0p@ f1$^f` 0p@ #d1$^#` 0p@  pqrstuvwxyz{|}~ 0p@ 1$`$ 0p@ 1$a$$ 0p@ 1$a$fg 0p@ 1$$ 0p@ 1$a$$ 0p@ 1$a$ABFG$ 0p@ 1$a$$ 0p@ 1$a$ 0p@ 1$GstEFZ[f g   i j k $ 0p@ `1$^``a$$ 0p@ 1$a$ 0p@ 1$$ 0p@ 1$a$std g i k   psWg(*PQmxij9a d  9!:!!*"+"K#P((++-.212556777888889999::;!;";-; <<k<<<<<<1=:===>>>>>>>CJaJ6CJ]aJ5CJ\aJCJaJZk   pqrs()*PQmnopqr 0p@ 1$$ 0p@ 1$a$$ 0p@ 1$a$rstuvwxij$ 0p@ 1$a$ 0p@  0p@ 1$$ 0p@ 1$a$$ 0p@ 1$a$ v 0@ `1$^`` # 0p@ 1$$ 0p@ |1$^`|a$$ 0p@ 1$a$$  0p@ 1$^`a$ r~89a d  zgT 0p@  0p@   0@ 1$^` 0p@ 1$ # 0p@ `1$^`` # 0p@ 1$` 0p@ |1$^`| 9!:!!!*"+"K#L###$$oo  0p@ 1$^` 0p@  0p@  0p@ |1$^`| 0p@ 1$ 0T@ 1$^` $&&&&O(P(((-).)***q 0p@ 1$ 0p@ 1$^` 0p@ 1$` 0p@  0p@ 1$  0p@ 1$^` ***-+.+++++#,rU 0p@ 1$^` # 0Tp@  0p@ 1$^`  0p@ 1$ 0p@ 1$` 0p@ 1$ 0p@ 1$^` #,$,,,X-Y---....g 0p@ 1$` 0p@  0p@ 1$^` 0p@ 1$^` 0p@ 1$^` 0p@ 1$ .//00112122V3W333445 ^` ^` 0p@  0p@ 1$^` 0p@ 1$ # 0p@ 1$^`5566W7X77777777777 0p@ 1$` 0p@ 1$^` 0p@ 1$` 0p@  0p@ 1$7777778888888999999:::;$a$$ 0p@ 1$a$$a$ 0p@ 1$;;;!;";-; < <<d<e<f<g<h<i<j<k<<<<<0=1=:=$ 0p@ 1$a$$a$ 0p@ 1$:===>>>>>>>q@r@{@@@@@@@AAA$ 0p@ a$ 0p@ 1$$a$$ 0p@ 1$a$>Y?b?d?q?u?|?r@{@@@@@AAAAAAABBBB#D$D4DDDDEEEVFWFcFHH)I*IIJJ#K2KLLLL`MNOOPOTOOOPPQQQQ2RFSTTTBUUVVWWUWXWfW_XhXXXXXYYY >*CJaJ5CJ\aJ @CJaJCJaJ6CJ]aJCJaJUAAAAB#B$BBBB#D$D4DDDDEEEVFWF$a$$ 0p@ 1$a$$ 0p@ 1$a$ 0p@ 1$WFcFGGHHH)I*III#K2KL  0p@ 1$^` 0p@ 1$^` 0p@  0p@ 1$$ 0p@ 1$a$$a$ LL`MaMNNOOOOPPPPPyyyy h8 xH1$  xHdL1$ & F   xH^  xH#dL^# & F   xH1$^ 0p@ dL1$PPPPPPPPPPPPPPPPPPQQQQ$ h8 xH1$a$$ h8 xH1$a$ h8 xH1$Q2RRRSFSSSTTTTTT$If$If$If$ h8 xH1$a$ 8 xH1$  h xH  h xH01$^`0 TUUUUVVWWfW_XXXX h8 xH$1$If 8 xH$If^` 8 xH$1$If! 8 xH$1$If^` XXXXXXVQ$a$6 h8 xH$d%d&d'd1$NOPQ h8 xH1$$a$X$$Ifl,""064 laYYkZZ[[e\\\\>^O^^^^^``6ahaaacceeeehhhhiiii*i`itiiiiiij)jLjjjbkvkykkkkkkkkll l/lml{llllll4m?mfmgmhmmþCJaJ5CJ\aJaJ OJQJaJ ;CJaJ 5CJ\CJ6CJ]aJ5CJ\aJCJaJ >*CJaJKXkZZZZZr44>$ h8 xH$$d%d&d'd1$IfNOPQa$$ h8 xH$1$Ifa$6 h8 xH$d%d&d'd1$NOPQ9$ h8 xH$d%d&d'd1$NOPQa$ZZZZZMX$$Iflp,064 la$ h8 xH$1$Ifa$>$ h8 xH$$d%d&d'd1$IfNOPQa$ZZ[[[\\\=^>^?^@^A^B^C^D^$a$9$ h8 xH$d%d&d'd1$NOPQa$6 h8 xH$d%d&d'd1$NOPQD^E^F^G^H^I^J^K^L^M^N^O^^^^^ ]^6 h8 xH$d%d&d'd1$NOPQ^^__``6ahaiaaTT6 h8 xH$d%d&d'd1$NOPQ9$ h8 xH$d%d&d'd1$NOPQa$9$ h8 xH$d%d&d'd1$NOPQa$ aa.b/bccUcVccceeeeg  8]8^6 h8 xH$d%d&d'd1$NOPQ9$ h8 xH$d%d&d'd1$NOPQa$ggShThhhhhhhuou$If h8 xH$1$If6 h8 xH$d%d&d'd1$NOPQ9$ h8 xH$d%d&d'd1$NOPQa$ hhhiiiitXt$ h8 xH$1$Ifa$ h8 xH$If h8 xH$1$IfY$$Ifl4,""064 laii*i_i`iti`IL? x$1$If? h8 xHxx$$d%d&d'd1$IfNOPQ x$If`k$$Ifl0,"LL064 latiiiiiiiiij(j)jw4mwmwewx$If x$1$Ifk$$Ifl0,"LL064 la h8 xHxx$1$If )jLjjjj k k+k^k_kmmLmk$$Ifl0,"LL064 la h8 xHxx$1$If x$1$If _k`kakbkvkwkuou$If h8 xH$1$If9$ h8 xH$d%d&d'd1$NOPQa$6 h8 xH$d%d&d'd1$NOPQwkxkykkkkkltXt$ h8 xH$1$Ifa$ h8 xH$If h8 xH$1$IfY$$Ifl4,""064 lakkkkkklll`KdKp? h8 xHxx$$d%d&d'd1$IfNOPQ $If`k$$Ifl0,"LL064 lall l/lllml{lllU4KUKU $If`k$$Ifl0,"LL064 la? h8 xHxx$$d%d&d'd1$IfNOPQlllllll4m=mKK k$$Ifl0,"LL064 la? h8 xHxx$$d%d&d'd1$IfNOPQ $If`=m>m?m@mAmBmCmDmEmFmGmZXXXXXXXX9$ h8 xH$d%d&d'd1$NOPQa$k$$Ifl0,"LL064 la GmHmImJmKmLmMmNmOmPmQmRmSmTmUmVmWmfmgmhmmm$a$6 h8 xH$d%d&d'd1$NOPQmmmmmm n n/n0n1n>n?n@nAn_nonnnnnn oAoPoQorotoooooop#p>pQpkplppppppppppqqIqoqpqqqqqqqqqqqqr:r\rrrrݰj,0J"U 5CJ \ 5CJ\j+0J"UaJj+0J"U0J" j0J"U5CJ\aJ5CJH*\aJ5CJ\aJEmmm n@nAn_nnnw$ a$: h8 xH$d%d&d'd1$NOPQ^$^a$: h8 xHh$d%d&d'd1$NOPQ`hnnonnnnnn o oAo||k$ ]`a$ x: h8 xH$d%d&d'd1$NOPQ^$^a$6 h8 xH$d%d&d'd1$NOPQ AoPotooooooop#p>pOptkttt$ a$: h8 xH$d%d&d'd1$NOPQ^  x x> h8 xH$d%d&d'd1$NOPQ]^ OpPpQpkpppppMD$^a$: h8 xHh$d%d&d'd1$NOPQ`h6 h8 xH$d%d&d'd1$NOPQ$a$: h8 xH$d%d&d'd1$NOPQ^pqq q!q"qIqoqpqqx$^a$: h8 xHh$d%d&d'd1$NOPQ`h6 h8 xH$d%d&d'd1$NOPQ$a$$a$ qqqqqrr:r\rrrrrrrz: h xH$d%d&d'd1$NOPQ^ $`a$: h8 xH$d%d&d'd1$NOPQ^rrs5scssssss"tEthtttttttuCuguuuuuuuuuuv v#vMv^vnvovvvvvvvvvvw*w?wawbwwwwwwwwwȹдȫj+.0J"U0J" j0J"U5CJH*\aJ0J"aJjZ-5CJU\aJ5CJ\aJj5CJU\aJ5\ 5CJ\ 5CJ\ 5CJ \ 5\aJ5CJ\aJ;rs5s7scsssssssszqq$ a$: h8p xH$d%d&d'd1$NOPQ^ p: h xH$d%d&d'd1$NOPQ^  ss"tEtGthtttttttttttttuu$a$$ a$: h xH$d%d&d'd1$NOPQ^ $ `a$uCufuguuuuuuuuuu vv vJv\v]v^vnv$a$: h xH$d%d&d'd1$NOPQ^ $ ^a$nvvvvw*w+w?wawG: h8 xH$d%d&d'd1$NOPQ^$^a$: h8 xHh$d%d&d'd1$NOPQ`h6 h8 xH$d%d&d'd1$NOPQawwwwwwwwwwwwwwww$a$$a$: h8 xH$d%d&d'd1$NOPQ^wwwwwwxxxJxKx\xxxxxxxxxxxy6y7y^y_y`yrysytyyyyyzz1z2z3zTzUzVzxzzzzz{{;{<{={\{]{^{{{{{{{{۞ 5CJ \ 5CJ\ 5CJ\j20J"Uj10J"Uj00J"U@j/0J"U5CJ\aJ5CJ\aJj.0J"U0J" j0J"U>wxJxKx\x~xxxII@$`a$: h8 xH$d%d&d'd1$NOPQ^$^a$: h8 xHh$d%d&d'd1$NOPQ`h6 h8 xH$d%d&d'd1$NOPQxxxyy6ytyy6 h8 xH$d%d&d'd1$NOPQ$|]|a$$a$: h8 xH$d%d&d'd1$NOPQ^yyyyyzVzxzyzzwwq^$`a$: h8 xH$d%d&d'd1$NOPQ^$^a$: h8 xHh$d%d&d'd1$NOPQ`h zzzzzzz{KFFF$a$8 # h8 xH$d%d&d'd1$NOPQ^: h8 xH$d%d&d'd1$NOPQ^: h8 xH$d%d&d'd1$NOPQ^{^{{{{{{{{{{{{>|~y$a$$a$: h8 xH$d%d&d'd1$NOPQ^: h xH$d%d&d'd1$NOPQ^x {'|(|)|<|=|>|d|e|}|||}H}}}}}~'~F~G~m~n~o~~~~~~~~~9:[\]pqrs   Nnoƹj50J"U;j550J"U5CJH*\aJjh40J"5U\ 0J"5\j0J"5U\ 5CJ\5CJ\aJ5CJ\aJ j0J"Uj30J"U0J"<>|d|e|}||||}II@>$`a$: h8 xH$d%d&d'd1$NOPQ^$^a$: h8 xHh$d%d&d'd1$NOPQ`h6 h8 xH$d%d&d'd1$NOPQ}}#}G}H}}}}}}}~'~(~)~*~F~$a$$^a$: h8 xH$d%d&d'd1$NOPQ^F~~~~~9G: h8 xH$d%d&d'd1$NOPQ^$^a$: h8 xHh$d%d&d'd1$NOPQ`h6 h8 xH$d%d&d'd1$NOPQ9rs   xs$a$ Z]Z^6 h8 xH$d%d&d'd1$NOPQ$ a$: h8 xH$d%d&d'd1$NOPQ^ *Ou%Gi8 8 xHx$d%d&d'd1$NOPQ2 x$d%d&d'd1$NOPQ^ iځ&MNn Z]Z^6 h8 xH$d%d&d'd1$NOPQ7  8 xHx$d%d&d'd1$NOPQo<N|}9:`abstu߄ ŅƅDž-.nop؝، 5CJ\hj:0J"U j0J"Uj90J"5U\j,90J"5U\j_80J"5U\j70J"5U\5CJ\aJ0J"j0J"5U\j60J"5U\ 0J"5\3n݂Q: h8 xH$d%d&d'd1$NOPQ]6 h8 xH$d%d&d'd1$NOPQ9$ h8 xH$d%d&d'd1$NOPQa$݂ +;<=NOVLLV ]^6 h8 xH$d%d&d'd1$NOPQ: h8 xH$d%d&d'd1$NOPQ`6 h8 xH$d%d&d'd1$NOPQO|ك9u߄/E9$ h8 xH$d%d&d'd1$NOPQa$6 h8 xH$d%d&d'd1$NOPQE]lmDžޅ-ņ؆$a$9$ h8 xH$d%d&d'd1$NOPQa$6 h8 xH$d%d&d'd1$NOPQ   a%&()5CJ\aJ5;CJ\h5CJ\hmHnHu 5CJ\hj5CJU\ha&'()6 h8 xH$d%d&d'd1$NOPQ $ a$$a$ 6 00PP&PP/ =!"#$%@ 0000PP&PP/ =!"#$p%:00PP&PP/ =!"#$%70PP&PP/ =!"#$%: 00PP&PP/ =!"#$% P: 00PP&PP/ =!"#$%: 00PP&PP/ =!"#$%70PP&PP/ =!"#$%70PP&PP/ =!"#$%70PP&PP/ =!"#$%70PP&PP/ =!"#$%70PP&PP/ =!"#$%: 00PP&PP/ =!"#$%?HDd  <  C BBA2Gv}.j )GDP`!Gv}.j )ϻ QGx}wUw+zUz<$Ynr;6e[V$7-a{` B 0I0B!aH2&e}syx3soj{0( AϿdWe~P/Qgeoo.?=ooJ?_.~KQ+N⻫|: ÷>c|O/ >eBx]g+ 's_/<\ |HhG`x 8(?jxS~W.X #Y,˳a3W? 7&+Uᒼo)q, `"|q8 }#rp;Z+ _~Oɫ/||w+/w# &x:lw-w |9_{/Z3o{+߽N8 rbۯ{+_-m+ޥ~JmU Իru8 ΄+i-߷R #/ n#WHyyi]_3JcID.tFJ=rs?s_0Sy[UKݾ_9ygvr+,̓]_hBƹ ^-<yAǑE)W2.l!cd~:zmKy0W27(ց>>OCMyfA[2guٳN@~c<+~/뱉>{XPA)yY}2VJ@-ɜ5gϳeqAOa- E os!X~^AH/2evX|_Bp̷IQٔgejeRV)thY9mA) zRGܷ )KN!ֹ1vBa),w{T-Jmrk̥mևIo>_W<0 e )q)Y*Jٰl? (,ISk^YC\޵짥lb+{ctG}P~+_DFLyW {`h_? ϡRo_0"a_$095g>^GVd $b8{BͲL* Q8=~I|X98w S>MgS {׋%8O>N(N 68;w ^]Xi< K >[Ȝ|P0qǽuH޿,4~Y<-ܺFEz"d_|h{XaX[XW-=s쇍lOq`{'8{Va8?eNxXW|K_RW'+ y^Ү ˬ>N%JWX[ZpTi.MHd&ccPUț z$ki+ KQR#l$DA9Pϭ)wc.vnmɤ d;K( ~X024-{QBe |F`g.*̩~77sXKXC\55Rv ߗ/\ÓI%f,{e.ecY[E/|-Gb^XMKAwun?g ya_ֈNғyc^<٣¼ CD}uy>0F@&sF:l;$o+113Ku7@X9ue=Er>-ٔwjmHd-%YkŽFʝ16Ϯ"?6$_ʟ_%vIS-Ю{ wvUIr뽃|fy4-賽ob9?{S9uG2uN@m}r=[\ / Kioe3uc Xyt- ^>s}FPV稵UeMHR>2[Α7Hc<+}u37wօ 9B彫ף{ci N ՂrbzU64߮7XO-.ӽE9gG˸\usBs4_#e߉OdƐWk;ZϳRvᴬʥ ݧ?Xž^[`Uo/jI=+<JMRy~Y185 1 )<N=ƺWr.< y|5u0y(-okio`;!bc yužjM2Ǭ'w/'fvBޠ{R}!\vG/rkO֩!)aƐiBytyT+|.O*އM*[z̳mAWc^/odЦXk#=p Ym+oQgGnj^Ugc~X puZ=bSȉ'ؓ)l Slc~7v 6E`4uug<?7Z#^}{@[̦s +]c!63akC=?ڥz?uc!{ư=J#=}@JMoT:y9cElLg lȆl)1bI~_몿.I۵}`w3^Ws}G}ȣ5TD{@rr\t]!دdhm/n- aVeA=g6GKགx8.!V b],eˁWQ4m,:=,%cx/g_jD</' ș#wS[6ը>87Yv03zm_C1G#X;)꥾+ɟk11OLc |1[3Ƶ~kFtc7OOB޳.'w$8G?s<>:EJd1ŵ2w}FV;V_u{9y] Y3ik3tos4ސ`~:܊w~}B(h dBxm 7lo˄Ηy>hAgהm%x6;C]IgYs YӥGEJp9aV뫣Qy.&B5vah~1 \KNGuW[p՘9Plt5bN9؇\ܥ |0A !fe Z؊+4l_d[ k_Z X9փ01lPϜtj}Wpܕߎksʬt <11 i;4ZZ g/#2(7ptr0M-?zC͙tl+Wzzҋю5ʊ9֏sX7)0W9:1\<#ZSݹK'^o7}H1n)3%u؇ ֎8KW ݩ)WBYB;6@iȞʧ3B=Kй2Y΁((KW/:m9} /ǸWxD[v<а 9D ۿ{%Քw8qt|n}V n/\;ϱZ~::y%y!e=o!h{ '}<_svsضǜ װM:>^}c}-du7l#[+bÞ .(VX*c.Wϱo.`?ˈ_A9c/{}/)kfXIm-_t0,?l?~밆B-)dHz)J m?9 _ux_,n| n(U ;lk:0}L7 { j́W,X!x5nz yk9yki%qKz9j.zfȓ%h^qT_ "6U2@:Um!?q=g~.n?\4ߛSn =pSص2z;B>N$n3?~>>ݣ{;K 9gU;{}۰W`mnc e\OY^NoPub iu{dD2t% /Y#Ngx8 |=ڨ 72f,tXvfn}%5˹V*/g\JbuCߕ9˥^N7~"Sn1A [ZZ3PK+͎bM dǓ{+o3Y r5Rw11K)[Dw^[,j6dׇK"SB̺;9䠣ʾ :崮K)5S3s~/}A7[=oIejƃX?[ lM>^@׍>"ގV1~#Llju*Ju6B_Ɣ 3[<ͫ;a돰WG-0]\[)tr؉@d g>w~s=! .&T ;َoRNEZ NLs~!<5Qa&O~uZg,h(H1N-_5TZg'9.1^:%^ŲbgŐamXC|,|˞_F\W;RwXtG׀5SȠZ&V3B]L={۱7?#{Hd a8:n!#t1~3N멾 t(Ü;}kzܫfCugu)a.Z#?n~5"vnyŰ#K/bOukaop^:0FO喈!F=?~qz;>1D%},-b]]?_&O;jlJ)P`m|}3]!>Kc{5v4Z̗C>KCnEba4JƏl(:Z0)2y7E_06.#\Rg>mtt,FõEb[6EfʰC?jiS1ec]chBn7i/Nö96كO{Km9lՔ2kJ0dT7n 5|bzN{KDaZWỹ룲~.f6 kGXӈٰSL]c3 䢖1ʟDan{YGXiPl9zgRY^$s[o(_Wc 㾭Lws*2ֲkc8c =Q}]:8[l8{pt1 N.7`XOpz\{ϝq>$fL)tx'7cE8 Z<2{69vȓlNJ7Xgs/װ]괮/=6?.]+8iוpR3Ϻߺ81:3`E1l0egqtSp86Ǽ}@Շ t.6ؼbB|35Đl|{NoO؇IķD󊠷k1??2KS &lk,G^{eyX)/3,C(:x<_`B8Ks]^JGOHuڋq18'r8XA ,E9,1Nw;X*_$L~rRc,8ΰtP0 8udssq` 65K/V˯=y[k Vgsx:cc}5.8 yj,~-`=9r),`3~GR1<]3STx<<q^(ag"Y ^q)~xdXk g={Iꃈ@ڞ^^/\Gh% ]R/F =G^ll;|( x/,}/&dNOMʏ/Eegp?9~?UlWiۃʽ̘@);x'o`cNĔٯ gSTvC1`0O/Yl#i#b_v|ȏcm rظxq2E4tl4mR_WA7v1 {.}tr.ޭ_4/)n]ܱ.!m]܈qYgݞvp/`l)|%Ϸهÿ#O(ߧ"wm?ATخ~?^*v8QY.[_cxb˜)LuQ-b/^{J:cU +11cV;W³c%~z1'qX1eX[eNl6{O b h.ފ/BLqXj Zc^˹f+{{ZxyV/<=m\{ x#il֒_ӊik4^c90itM:˔E9W{ַ(c gVge<]<8R..&0\\~s6i4@/ 3>0^r8cƘg/mb1n`&f1ؔmۋ[{ᯁYF9ߎߔRt'-1v4H}=vXymMv+DK1aF8l0Os~O^k~y*]د[ԍX];-w/uq 8penk4rƘϣ#zM4B6hW׾ g| mb d|S Uyp^* O1K7+OMǑd'u o?ʳٜ a^s~tis9eCc#̓3Ns qNajbv!G3=岎,̖Cz:Sٻ9ЍEj {Ÿ.nF\AzUupͯ_DbO}l_$g{RuҞy)Mfl/~}(o~c )1w7}̢sXPn|.;7b;+Ăd\Syevw.Nb{1-g1@#])S\_,ӶVB{D{EI713zl"{x7y)xǻyٞM}Í:g>K{}$EaΗ3d~hIwYi!69ѹl4ꕗQCԿzs[趛'czoH;Y{ C;^ܞ(<_]oË|N}:Oqr/ŵ`N"nj\[`=-Q蔱&;ٙ)> s3I\xr ~'M y]g,Vڃq }{* K}̏.!σkˉ*Wo(oкEllğc]䱜=S359{K}Yz=#I'n^Y1m?ǽUC?O:.`]t̷w>UK! |sK 9}Wipyԟg3S̊9zF\fmKS+q:b˵2w4e*ڙ<[coZ#nc ~;) D>i.z[ż}ȏ!?Ճkjm2qp5%[SL3#GAO?9F)[N登x!)dXapXV _3ckӼ3|RܕƜw`,`/Dh}>ZwV}ENeg+Ƨ8 msׅf۱&l=lIIx02uJnQzcpN1qtn9Ͽގ5o9 'Y9xZ''@O 8gӜP;.Ĉyfpb}.T.O74=-3~S|i{-r\5;9Aަ }X5eg]^>R0Tkˉ's] 巜Zgz6d }:S}*i2{k^FF|y˸k_Q+6ۙ5quzqhVxdql nmq.f ,y|zЙ;o!ֻk³%{gۮg~lGp{\fcbΖs|/| lw1tཆ}rNSKpug^&.OԦ"w Rq=y48}y|}w<0]y^s9}V?fKGN<9\+V;o`?ӍY1].+^Ux/2ěvnp\k?`Z]r/4E1&ITƻ|3=˺a^mfkv<4<{_/@y?O~v4yt;}0GX"uHB.j!5hs4H&ωV{oϔεv2g 2y~sO0 `g\^nfkr+!Ҫno.Z"J9x"m6n|B?:e}q*cތA^ϱ M<`k*_2OQmi;ݻ:{4- SZ_D4؋*_?-ox羓ocƮ\ c"Bed=E }{`;':ؽvB>tF漵Ec rIX{V9Q*ٗU'jVAZ 1w+~zi9nFPռ(bq/Q)/*NiE/'xν.C][8AӍZνC7r (w )ҲS3[ jNz;.>i<-yOqw%IdΧ}~(11l8B˕mt2+4K4J}v833D࣌xG94L>>mnώeyNw[9?zr*w9}d4]xVy Ϲb3Hmwpi2ϳl=?دY:cބ;treaY ۇ!K QYH4+:wDO|vWSJޓӒpՋ֐wkaιo9!gK~$]~m}^!z9yд3ܝ<@zf9nބ&V8^eۘ2Gߕeo/=Kka?&ۘ{ryN)F5ܞV:w2}j4s'ҌOU tmԹt9Y;" oezϠ^Zҝp,sO` ]g1f)X%ߥ޿2ߔm*1NCJ=u2VG%?twN}=!:$zb[ƈ$c,2#wat!WJ M$ȹa#I:9א#>a_\ݹ`jrkp:Yf]+z1bݽ{g_񞢜܀q d[7Kz<;uաOs.^שLb}k͉ɤ>˴(\dCSbkOk9fL/krÈ͞[7 x)'?a18qw"YSBly\F Nq =<[};b;@yaF%zӱ.#w鿞"ܘrPb[={ļch"x8O9'nYM٦xOusdu`s4rLA?%bm/&=oKsc-C]{GlkK&i'[,\zg)}qyKSCݟ 5~7BПoh,tDCm])5%\}6ul%un1j͝r-M)Usk&̭{,\f{2-{G̝Ow1l5GigyҎ ̻Y /oa_07 v]@O7WgƺZa[WKw^?+Ot 1sx/A+==㍪o%;JjhkS)hou]F9z6tG+-r9+ Z Kh{{Z-)s2캬 72Ҋiʽ.ۀhSys!Q|fgZB9^F :?F%utp}dձ˞tyJ[p'xx;8i'1|mx(8874\gU>NJY]SUY̯Ӡ6F}دec8G g}n)81StG*Z_|`6q[pOO6ѳ2]r*~Y}o[`?9I6Rraj97S2t]U>~؂/G|6!ڲLW1Ju7!>f#~ 5P{EVAѪiҪ`=t-g!S{s׏s1=Oo\yj6;1oZ oZw2ۧ|LPeެ߮l x.F܁[H}cʿ6Xy9YGטfUc8#%shƈLև,VG|>9h)z  kNopIwwu"}{nzpjHx7y| 锴OL1B}$yH+iц sgJϑUdT3?NhVZZ7~Kc;yR/˹i>ak>b?ӐټG8c̍2UNs9^!clv3QS2w: 4{WWx/n5TPr=6Ņef # #Z*Sb7M>(sYlZʙ~q@ض()5^n,_-ߖԻ?vܧ_[΋Aߓy3AͿAKop?gNsމ-3}([)};4~LChT^IaWw:8nmo*ݴPh|>w5Zɹ_M1]W}NRk:CN󈧓⬅ӵbS) ƝeKV oړ}*:>qost҉(>z޿lwpr;Zw 7,qOsqμ.0@±Q U=B e )q=מ#V>Yu_ <{֓9羗iӏiP )$t NZo::9Du}\Uƻ 1~4 1v9JL29}N}yDbkEOxLei)hsq1{JH} c23R\`5;6/b\֜~k(2O]-{2 9NI*1=ɳ1VX_:wQgy@$k-~ i>rK2,_8=痃(soqn8m9lmkd?um}e-?! !6=>%"c idcc\Z~ZuyN q9羶Yy7p@Ÿ&I׬Jos=c} ~#~_''3χ7/9?9>e᧤~j‡O~?Ixzu¯J_sk/ç2{DyK  _Toc72135460{DyK  _Toc72135460{DyK  _Toc72135461{DyK  _Toc72135461{DyK  _Toc72135462{DyK  _Toc72135462{DyK  _Toc72135463{DyK  _Toc72135463{DyK  _Toc72135464{DyK  _Toc72135464{DyK  _Toc72135465{DyK  _Toc72135465{DyK  _Toc72135466{DyK  _Toc72135466{DyK  _Toc72135467{DyK  _Toc72135467{DyK  _Toc72135468{DyK  _Toc72135468{DyK  _Toc72135469{DyK  _Toc72135469{DyK  _Toc72135470{DyK  _Toc72135470{DyK  _Toc72135471{DyK  _Toc72135471{DyK  _Toc72135472{DyK  _Toc72135472{DyK  _Toc72135473{DyK  _Toc72135473{DyK  _Toc72135474{DyK  _Toc72135474{DyK  _Toc72135475{DyK  _Toc72135475{DyK  _Toc72135476{DyK  _Toc72135476{DyK  _Toc72135477{DyK  _Toc72135477{DyK  _Toc72135478{DyK  _Toc72135478{DyK  _Toc72135479{DyK  _Toc72135479{DyK  _Toc72135480{DyK  _Toc72135480{DyK  _Toc72135481{DyK  _Toc72135481{DyK  _Toc72135482{DyK  _Toc72135482{DyK  _Toc72135483{DyK  _Toc72135483{DyK  _Toc72135484{DyK  _Toc72135484{DyK  _Toc72135485{DyK  _Toc72135485{DyK  _Toc72135486{DyK  _Toc72135486{DyK  _Toc72135487{DyK  _Toc72135487{DyK  _Toc72135488{DyK  _Toc72135488{DyK  _Toc72135489{DyK  _Toc72135489{DyK  _Toc72135490{DyK  _Toc72135490{DyK  _Toc72135491{DyK  _Toc72135491{DyK  _Toc72135492{DyK  _Toc72135492{DyK  _Toc72135493{DyK  _Toc72135493{DyK  _Toc72135494{DyK  _Toc72135494{DyK  _Toc72135495{DyK  _Toc72135495{DyK  _Toc72135496{DyK  _Toc72135496{DyK  _Toc72135497{DyK  _Toc72135497{DyK  _Toc72135498{DyK  _Toc72135498{DyK  _Toc72135499{DyK  _Toc72135499{DyK  _Toc72135500{DyK  _Toc72135500{DyK  _Toc72135501{DyK  _Toc72135501{DyK  _Toc72135502{DyK  _Toc72135502{DyK  _Toc72135503{DyK  _Toc72135503{DyK  _Toc72135504{DyK  _Toc72135504{DyK  _Toc72135505{DyK  _Toc72135505{DyK  _Toc72135506{DyK  _Toc72135506{DyK  _Toc72135507{DyK  _Toc72135507{DyK  _Toc72135508{DyK  _Toc72135508{DyK  _Toc72135509{DyK  _Toc72135509{DyK  _Toc72135510{DyK  _Toc72135510{DyK  _Toc72135511{DyK  _Toc72135511{DyK  _Toc72135512{DyK  _Toc72135512{DyK  _Toc72135513{DyK  _Toc72135513{DyK  _Toc72135514{DyK  _Toc72135514{DyK  _Toc72135515{DyK  _Toc72135515{DyK  _Toc72135516{DyK  _Toc72135516{DyK  _Toc72135517{DyK  _Toc72135517{DyK  _Toc72135518{DyK  _Toc72135518{DyK  _Toc72135519{DyK  _Toc72135519{DyK  _Toc72135520{DyK  _Toc72135520{DyK  _Toc72135521{DyK  _Toc72135521{DyK  _Toc72135522{DyK  _Toc72135522{DyK  _Toc72135523{DyK  _Toc72135523{DyK  _Toc72135524{DyK  _Toc72135524{DyK  _Toc72135525{DyK  _Toc72135525{DyK  _Toc72135526{DyK  _Toc72135526{DyK  _Toc72135527{DyK  _Toc72135527{DyK  _Toc72135528{DyK  _Toc72135528{DyK  _Toc72135529{DyK  _Toc72135529{DyK  _Toc72135530{DyK  _Toc72135530{DyK  _Toc72135531{DyK  _Toc72135531{DyK  _Toc72135532{DyK  _Toc72135532{DyK  _Toc72135533{DyK  _Toc72135533{DyK  _Toc72135534{DyK  _Toc72135534{DyK  _Toc72135535{DyK  _Toc72135535{DyK  _Toc72135536{DyK  _Toc72135536{DyK  _Toc72135537{DyK  _Toc72135537{DyK  _Toc72135538{DyK  _Toc72135538{DyK  _Toc72135539{DyK  _Toc72135539{DyK  _Toc72135540{DyK  _Toc72135540{DyK  _Toc72135541{DyK  _Toc72135541{DyK  _Toc72135542{DyK  _Toc72135542{DyK  _Toc72135543{DyK  _Toc72135543{DyK  _Toc72135544{DyK  _Toc72135544{DyK  _Toc72135545{DyK  _Toc72135545{DyK  _Toc72135546{DyK  _Toc72135546{DyK  _Toc72135547{DyK  _Toc72135547{DyK  _Toc72135548{DyK  _Toc72135548{DyK  _Toc72135549{DyK  _Toc72135549{DyK  _Toc72135550{DyK  _Toc72135550{DyK  _Toc72135551{DyK  _Toc72135551{DyK  _Toc72135552{DyK  _Toc72135552{DyK  _Toc72135553{DyK  _Toc72135553{DyK  _Toc72135554{DyK  _Toc72135554{DyK  _Toc72135555{DyK  _Toc72135555{DyK  _Toc72135556{DyK  _Toc72135556{DyK  _Toc72135557{DyK  _Toc72135557{DyK  _Toc72135558{DyK  _Toc72135558{DyK  _Toc72135559{DyK  _Toc72135559{DyK  _Toc72135560{DyK  _Toc72135560{DyK  _Toc72135561{DyK  _Toc72135561{DyK  _Toc72135562{DyK  _Toc72135562{DyK  _Toc72135563{DyK  _Toc72135563{DyK  _Toc72135564{DyK  _Toc72135564{DyK  _Toc72135565{DyK  _Toc72135565{DyK  _Toc72135566{DyK  _Toc72135566{DyK  _Toc72135567{DyK  _Toc72135567{DyK  _Toc72135568{DyK  _Toc72135568{DyK  _Toc72135569{DyK  _Toc72135569{DyK  _Toc72135570{DyK  _Toc72135570{DyK  _Toc72135571{DyK  _Toc72135571{DyK  _Toc72135572{DyK  _Toc72135572{DyK  _Toc72135573{DyK  _Toc72135573{DyK  _Toc72135574{DyK  _Toc72135574{DyK  _Toc72135575{DyK  _Toc72135575{DyK  _Toc72135576{DyK  _Toc72135576{DyK  _Toc72135577{DyK  _Toc72135577{DyK  _Toc72135578{DyK  _Toc72135578{DyK  _Toc72135579{DyK  _Toc72135579{DyK  _Toc72135580{DyK  _Toc72135580{DyK  _Toc72135581{DyK  _Toc72135581{DyK  _Toc72135582{DyK  _Toc72135582{DyK  _Toc72135583{DyK  _Toc72135583{DyK  _Toc72135584{DyK  _Toc72135584{DyK  _Toc72135585{DyK  _Toc72135585{DyK  _Toc72135586{DyK  _Toc72135586{DyK  _Toc72135587{DyK  _Toc72135587{DyK  _Toc72135588{DyK  _Toc72135588{DyK  _Toc72135589{DyK  _Toc72135589{DyK  _Toc72135590{DyK  _Toc72135590{DyK  _Toc72135591{DyK  _Toc72135591{DyK  _Toc72135592{DyK  _Toc72135592{DyK  _Toc72135593{DyK  _Toc72135593{DyK  _Toc72135594{DyK  _Toc72135594{DyK  _Toc72135595{DyK  _Toc72135595{DyK  _Toc72135596{DyK  _Toc72135596{DyK  _Toc72135597{DyK  _Toc72135597{DyK  _Toc72135598{DyK  _Toc72135598{DyK  _Toc72135599{DyK  _Toc72135599{DyK  _Toc72135600{DyK  _Toc72135600{DyK  _Toc72135601{DyK  _Toc72135601{DyK  _Toc72135602{DyK  _Toc72135602{DyK  _Toc72135603{DyK  _Toc72135603{DyK  _Toc72135604{DyK  _Toc72135604{DyK  _Toc72135605{DyK  _Toc72135605{DyK  _Toc72135606{DyK  _Toc72135606{DyK  _Toc72135607{DyK  _Toc72135607{DyK  _Toc72135608{DyK  _Toc72135608{DyK  _Toc72135609{DyK  _Toc72135609{DyK  _Toc72135610{DyK  _Toc72135610{DyK  _Toc72135611{DyK  _Toc72135611{DyK  _Toc72135612{DyK  _Toc72135612{DyK  _Toc72135613{DyK  _Toc72135613{DyK  _Toc72135614{DyK  _Toc72135614{DyK  _Toc72135615{DyK  _Toc72135615{DyK  _Toc72135616{DyK  _Toc72135616{DyK  _Toc72135617{DyK  _Toc72135617{DyK  _Toc72135618{DyK  _Toc72135618{DyK  _Toc72135619{DyK  _Toc72135619{DyK  _Toc72135620{DyK  _Toc72135620{DyK  _Toc72135621{DyK  _Toc72135621{DyK  _Toc72135622{DyK  _Toc72135622{DyK  _Toc72135623{DyK  _Toc72135623{DyK  _Toc72135624{DyK  _Toc72135624{DyK  _Toc72135625{DyK  _Toc72135625{DyK  _Toc72135626{DyK  _Toc72135626{DyK  _Toc72135627{DyK  _Toc72135627{DyK  _Toc72135628{DyK  _Toc72135628{DyK  _Toc72135629{DyK  _Toc72135629{DyK  _Toc72135630{DyK  _Toc72135630{DyK  _Toc72135631{DyK  _Toc72135631{DyK  _Toc72135632{DyK  _Toc72135632{DyK  _Toc72135633{DyK  _Toc72135633{DyK  _Toc72135634{DyK  _Toc72135634{DyK  _Toc72135635{DyK  _Toc72135635{DyK  _Toc72135636{DyK  _Toc72135636{DyK  _Toc72135637{DyK  _Toc72135637{DyK  _Toc72135638{DyK  _Toc72135638{DyK  _Toc72135639{DyK  _Toc72135639{DyK  _Toc72135640{DyK  _Toc72135640{DyK  _Toc72135641{DyK  _Toc72135641{DyK  _Toc72135642{DyK  _Toc72135642{DyK  _Toc72135643{DyK  _Toc72135643{DyK  _Toc72135644{DyK  _Toc72135644{DyK  _Toc72135645{DyK  _Toc72135645{DyK  _Toc72135646{DyK  _Toc72135646{DyK  _Toc72135647{DyK  _Toc72135647{DyK  _Toc72135648{DyK  _Toc72135648{DyK  _Toc72135649{DyK  _Toc72135649{DyK  _Toc72135650{DyK  _Toc72135650{DyK  _Toc72135651{DyK  _Toc72135651{DyK  _Toc72135652{DyK  _Toc72135652{DyK  _Toc72135653{DyK  _Toc72135653{DyK  _Toc72135654{DyK  _Toc72135654{DyK  _Toc72135655{DyK  _Toc72135655{DyK  _Toc72135656{DyK  _Toc72135656{DyK  _Toc72135657{DyK  _Toc72135657{DyK  _Toc72135658{DyK  _Toc72135658{DyK  _Toc72135659{DyK  _Toc72135659{DyK  _Toc72135660{DyK  _Toc72135660{DyK  _Toc72135661{DyK  _Toc72135661{DyK  _Toc72135662{DyK  _Toc72135662{DyK  _Toc72135663{DyK  _Toc72135663{DyK  _Toc72135664{DyK  _Toc72135664{DyK  _Toc72135665{DyK  _Toc72135665{DyK  _Toc72135666{DyK  _Toc72135666{DyK  _Toc72135667{DyK  _Toc72135667{DyK  _Toc72135668{DyK  _Toc72135668{DyK  _Toc72135669{DyK  _Toc72135669{DyK  _Toc72135670{DyK  _Toc72135670{DyK  _Toc72135671{DyK  _Toc72135671{DyK  _Toc72135672{DyK  _Toc72135672{DyK  _Toc72135673{DyK  _Toc72135673{DyK  _Toc72135674{DyK  _Toc72135674{DyK  _Toc72135675{DyK  _Toc72135675{DyK  _Toc72135676{DyK  _Toc72135676{DyK  _Toc72135677{DyK  _Toc72135677{DyK  _Toc72135678{DyK  _Toc72135678{DyK  _Toc72135679{DyK  _Toc72135679{DyK  _Toc72135680{DyK  _Toc72135680{DyK  _Toc72135681{DyK  _Toc72135681{DyK  _Toc72135682{DyK  _Toc72135682{DyK  _Toc72135683{DyK  _Toc72135683{DyK  _Toc72135684{DyK  _Toc72135684{DyK  _Toc72135685{DyK  _Toc72135685{DyK  _Toc72135686{DyK  _Toc72135686{DyK  _Toc72135687{DyK  _Toc72135687{DyK  _Toc72135688{DyK  _Toc72135688{DyK  _Toc72135689{DyK  _Toc72135689{DyK  _Toc72135690{DyK  _Toc72135690{DyK  _Toc72135691{DyK  _Toc72135691{DyK  _Toc72135692{DyK  _Toc72135692{DyK  _Toc72135693{DyK  _Toc72135693{DyK  _Toc72135694{DyK  _Toc72135694{DyK  _Toc72135695{DyK  _Toc72135695DyK www.kyagr.comyK ,http://www.kyagr.com/DyK www.cor.state.ky.usyK 8http://www.cor.state.ky.us/DyK www.chs.ky.govyK .http://www.chs.ky.gov/DyK http://justice.ky.gov/yK .http://justice.ky.gov/DyK http://parks.ky.govyK *http://parks.ky.gov/DyK www.military.state.ky.usyK Bhttp://www.military.state.ky.us/DyK http://kyem.dma.state.ky.usyK :http://kyem.dma.state.ky.us/DyK www.nr.state.ky.usyK 6http://www.nr.state.ky.us/DyK "http://www.dep.ky.gov/default.htmyK Dhttp://www.dep.ky.gov/default.htmDyK  www.state.ky.us/boards/pharmacyyK Nhttp://www.state.ky.us/boards/pharmacyDyK www.ppr.state.ky.usyK 8http://www.ppr.state.ky.us/DyK www.kytourism.comyK 4http://www.kytourism.com/DyK http://parks.ky.govyK *http://parks.ky.gov/DyK www.kentuckystatepolice.orgyK Hhttp://www.kentuckystatepolice.org/DyK  www.krpc.comyK *http://www.krpc.com/DyK  www.fda.govyK (http://www.fda.gov/DyK www.fsis.usda.govyK 4http://www.fsis.usda.gov/DyK  www.epa.govyK (http://www.epa.gov/DyK  www.cpsc.govyK *http://www.cpsc.gov/3DyK ,www.cdc.gov/ncidod/dbmd/foodborne/index.htmyK fhttp://www.cdc.gov/ncidod/dbmd/foodborne/index.htm$ i@@@ Normal1$7$8$H$_HaJmH sH tH T@T Heading 1!$$1$@&]^a$ 5;CJ \D@D Heading 2$$1$@&a$ 5;CJ\H@H Heading 3$$1$@&a$5CJOJQJ\:@: Heading 4 $1$@& 5CJ\L@L Heading 5$ Px1$@& 5CJ\D@D Heading 6$ N 1$@&`CJJ@J Heading 7$ 1$@&` 5CJ\6@6 Heading 8 $1$@&5\H @H Heading 9 $ T,P1$@& 6CJ]<A@< Default Paragraph Font4&@4 Footnote Reference&O& _0^`0,@, Header  !, @", Footer  !LC@2L Body Text Indent1$^`CJ4B@B4 Body Text $1$a$aJ2P@R2 Body Text 21$CJZR@bZ Body Text Indent 2  p$ $ 1$^$ `CJPS@rP Body Text Indent 31$^`CJFQ@F Body Text 3 T,P1$ 5CJ\J@JTOC 1 6$h 5;OJQJ\aJ mHnHu(@( TOC 25\&@& TOC 3 ^&& TOC 4 ^&& TOC 5 X^X&& TOC 6  ^ && TOC 7 ^&& TOC 8 ^&& TOC 9 !x^x8U@!8 Hyperlink5>*B*CJ\ph>V@1> FollowedHyperlink >*B* phDTX~a0dc,&7{SzwU}8z+gܱN'(EF\]lmnoprstuvwxyz{|}~il?m \E2D4 ) " o @  a y&G cS? fp %V5t=9(x"~5 ,!!!:"""=##$q$$%V%%%D&&&M'''K(((H)))I***e++d,,g--(.r..///H000K111Q222e33&44 5b554666Q77,8x889`999D:::/;y;;+<w<<=f==>\>>>K???[@@@TATBTCTDTQTRTSTUUMWNW1X2XXXXXXXXXXXXXXYYY,Y@Y\YlY~YYYYYYYYZ#Z8ZHZXZhZzZZZZZZZZ [[9[K[][q[[[[[[[[[\\/\0\@\R\i\{\\\\\\\]']<]P]`]t]]]]]]]]^$^8^K^^^u^^^^^^^^ _ _3_F_X_s_________``'`:`L`^`u```````` aa>a?a@aAaBaCaDaEaFaGaHaIaJaKaLaMaNaOaPaQaRaSa{a|a}a~aaaaaa bb3bDbZbsbbbbbbbbb c+cEccctccccccd!d/d0d1d2d3d4d5d6d7d8d9d:d;dOdwdxdyddddd e!e&eYeeee!f"f)f]ffffff1gdgggggghAhhhhhhiAihiiiiiiiiijKjvjwjjjj k!k0kekkkkklrarrrrrsLsqsssst4t5tmtttuuJMYeqt£Σڣܣݣ'09BKT]foxɤҤۤ#,5>GPW`ipw~åʥѥ٥ !)19AIQYaiqyȦϦ֦ݦ#*18?FMT[\234 %qrީʪ˪ghijklmnopqrstuvwxyz{Ĭ=itu߭'=FGHPb|ˮ̮Ԯޮ߮)2FGHOP`hz¯ׯ߯6FN\o°ðװ /7IQdu۱&>FGHOPQRSefghipqrst²òIJӲԲ78GHǴ9stնֶ./ƷǷȷ#1?M[j{tu,-./QRSTZstuvw޺"#AFGgklĻŻʻ˻-23Z_`v{|Լټڼ.34Z`abcdef Ŀſ|}efYZ89kl pq!"ij67mn!"#vw%&BC)*%&GHjkjkKLAdefdeghDde :;qr<=S+<+,-IJK>?Nxyz{|}~1z {   G H   - . $ % & . /   z{^_YZ67:\]^.Mhi"#OxQ++,EFGHGHIJ]qrsZz{|}~78?VWqrstuvwxy.:J         !H!S!T!v!!!!!!!"""+"<""""""<#M#N#\#g#####$$b$m$n${$$$=%I%J%K%L%|%}%~%%%%%%%%'&&&&&&'''1't''''''#($(<(c(()) )@)))))))** *2*`*{*|******* +3+U+V+b+y++++++-,,,,,,*-P-Q-^---...7.L.X.Y.m.}...// /6/y/////10Z0[0s001,1-1?1Q11111123242526282:2n2o2p2u2222222 38393D3\33333333 4 44(4D4p4q4{4444!5"5.5M5q5~5555555555555566!6&6,636h6i6r6x6~66666667?7@7K7P7V7]7777777777778R8S8[8a8g8888888899 9%9*9E9s9t9{999999999:A:B:I:O:U:q::::::::::::;;(;-;4;;;p;q;;;;;;;;;;;2<3<@<E<J<o<<<<<<<<<====N=O=X=\=`=u===========> >C>D>M>R>W>o>>>>>>>>>>K??Q@@@AfAAABB CCCDDDDXEE4FzF{FFGG%G HHH2IBImIIIIIIFJGJRKSKxKKKKKLLLLLLLLRNSNoNOOvPwPPR RRRRRRRRRRRRRRRSWSSSSSTBTTTCUUUUViVVVVWdWW$XMXNX`XaXYYgYhYZZ[[R\S\\\\\\\\\\\\\\\\\\\\\]]]]]]]] ^ ^ ^^^-^.^/^3^7^8^9^^^z_{___j`k````aaabbbbucvccccc+d,d{d|dddeeheieeecfdfzg{ghhhhhhh[i\iiijjkkkkkkkmmnooo p pppdqeq?r@rkrlrrr\s]s^s_s`sasbscsdsesfsgshsisjskslsmsnsospsqsrssstttuuuu"u#u)u*u/u0u7uCuDuJuVuWuXu[u^ufuhulumupuuu{u~uuuuuuuuuuuwwwyyyyyyyyUzzH{I{Y{{{{||!|}}}}}}~~8~9~X~Y~Z~~~~~~~?P]^_)HIJbcɁʁ  -.CDWhiy      "#$<=Ê UVWkIJKLMNOPQRSTUVWXYZ[\ƌnjҌߌ$/38<@AQ\afgkl{ˍՍ.9>HRbfkluˎ֎ێߎ 3C^nȏɏُݏ@ABLjÐĐǐː̐АԐՐِݐސ !"*+     #$%2EFZ[̕ߕ6]^Öۖ+>de/Ewxyz{|}~'(Ýם؝rs !"#$%&'()*+,-./012vwxVWƥǥȥޥߥ`a9:qr"#ٯگ568_ʱ˱!"'()*=>yzGH~Ǹϸ OV)1^_`u;<TüļVWhz{4yzGHuvwxyz{|}~&'k#$)*OPjkHIbcEF  "#YZ\]bc!"   -.mn rsqr$%T U V | }                 JK./@AdeefVWwx  -.#${| YZE  Y Z     O!P!!!""""B#C###%%%%]&^&''(())))**++,,,,,,,,,,,,,, - --2-3-4-?----......///>0?0@0M0N0Y08191B1111111111111\2]2f233.344444"455555555577 7$7%7&7I7O7P7777O9P9`9::::::;;;<<===U>V> ?!?O@^@AABB;CI?IGIHIJJ*K+KLLHLILLMMMMMMMMMOOOOOPPP P!PPQQ RRRiSjSkSlSmSnSoSpSqSrSsStSuSvSwSxSySzS{SSSSTT)U*U*V+VbVVVVVZW[W-X.XXXXXZZ*[+[\\]]]]]]^^^^,^-^.^3^4^V^^^^^^^^^^__;_T_U_x___`7`8`W```````````````````/a0a@aKaLa[aaaaaaaaab&b'b`bibjbkblbmbnbobpbqbrbsbtbubvbwbxbybzb{b|b}b~bbbbbbbbbbbbc8clcmcccccccd%d6d7dmd|dddddd ee>eOeje{e|e}eeeeefhahchhhhhhhhiiNiqisiiiiiiiiii j j jj@jAjojjjjjjjjjkkk9kKkLkvkkkkkkll3lVlWlklllllllllllllllllEmvmwmmmmm n+n,n-nbnnnnnoo-oooooooopp p2ppppppppqqqq*qjqqqqqqq/r2rOrsrtrrrrrss0sSsTsUsVsrssss t.t/tCtetttttttttt6u7u8uVu{uuuuv0vQvsvvvvw+wRwywzwwwwww x(x8xWxgxhxixzx{xxxxyyyeyyyyyy z;z[zqzzzzzz {{-{.{Y{{{||?||||||"}G}R}V}00000000000000000000000000000000000000000000`000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000`000DT0DT0DT0DT0DT0DT0DT0DT0DT0DT0DT0DT0DT0DT0DT0DT0DT`0DT00X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X0X00Sa0Sa`0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa`0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa0Sa00;d0;d0;d0;d0yd0yd0yd0yd0yd0;d0!e0!e0!e0!e0!e0!e0;d0"f0"f0"f0"f0;d0f0f0f0f0f0;d0g0g0g0g0g0g0g0;d0h0h0h0h0h0h0h00i0i0i0i0i0i0i0i0i0wj0wj0wj0wj0i0!k0!k0!k0!k0i0k0k0k0k0i0sl0sl0sl0i0l0l0l0l0l0i0m0m0m0m0m0m0m0m0m0m00n0n0n0n0n0n0n0n0n0n0n0n0n0n0n0n0n0n00"qh0"qX0"qX0"qX0"qX0"qX0"qX0"qX0"qX0"q000r0r0r0r0r0r0r0r0r0r0r0r0r0r00t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t00fz0fz0z0z0z0z0z0fz0{0{0{(0{0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|(0{0 ~0 ~0 ~h0 ~h0 ~0~0~0~0~0~0~0~0~0~0~00}0}0}0}0}0}0}0}0}00i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0i0000000000000000000000000000000000&0&0&0&0&0&0&0&0&0&0&0&0&0&0&0&0&0&0&0&X0&0ڋ00 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 X0 00000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000 0 00000 0000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{0{000²00IJ0IJ0IJ00808080808080000000000000(00ȷh0ȷ0000000000000000000000000000000000000000000000000000000000000000000000000000000000f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0000000000000000000000000000f000000000000000000000000000000000000000000000000000000000f0A0A0A0A0A0A0A0A0A0A0A0A0A00D0D0D 0D0D 0D0D 0D0D0D0D0D0D0D0r(0r0(0r(0r0=(0r0+0+(0r00(0r000D0D0-0-(0-0K0K(0-0?0?0?0?0?0?0?0?0?0?0?0?0?0?0000(000(000(000(000(0000000 0 0 0 0 0 0 0 00& 0& 0& 0& 0& 0000000000000000000000000000000000000000000000000000000000h0]h0]h0]00000000000000000000000000000000000000000000000000000000000000000000000000|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0| 0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|0|00J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J% 0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%0J%00>0>0>0>(0> 0>0> 0> 0Q@> 0Q@> 0Q@>0>0>(0>0A0A0A0A(0>0C0C(0>0D0D0D0D0D(0>0{F0{F(0>0G0G0G0G0G 0K?G 0K?G0G0G0>0I0I0I0I0I0I0I0I0I0I0I0I0I0I0I0>0L(0L0L0L(0L0QN(0L0O0O(0L0uP0uP0uP0uP0uP0uP0uP0uP0uP0uP0uP0uP0uP00R0R0R0R0R0R0R0S0S0S0S0S0S0S0S0R0U0U0U0U0U0U0U0U0U0U0U0R0LX 0LX0LX 0LX0LX 0LX0LX 0LX0LX 0LX0LX 0LX0LX 0LX0LX0LX0LX0LX0LX0LX0LX0LX0LX0LX0LX0LX0LX0LX0LX00\ 0\0\ 0\0\0\0\0\0\0\0\0\0\0\0\0\0\0\0\0\0\0\0\ 0\0\ 0\0\ 0\0\ 0\0\0\0\0\0\0\0\ 0\0\0\0tc 0tc0tc 0tc0tc 0tc0tc 0tc0tc 0tc0tc 0tc0tc 0tc0tc 0tc0tc 0 tc0tc 0 tc0tc 0 tc0tc0tc0\0h 0h0h0h0h 0h0h0h0h0h0h0h0\0k0k0k0k0k0k0k0\0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o00ps0ps0ps0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t0t(0t0u0u(0t0w0w00y0y0y(0y0y0y0y0y0y(0y0G{0G{(0y0{0{(0y0|0|0|0|0|0|0|0|0|0|0|0|0|0y0X~(0X~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~0~~(0X~0H0H0H0H0H0H0H0H0y0,(0,0B0B(0,0g0g(0,0000(0,000000000000000000000000000000000H0H0H00~0~0~00ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ0ۋ00000L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L0L`0L00ڐ0ڐ0ڐ000000000000000000000000000000000ڐ0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 000000p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p0p00000000000000000000000000000000000000#00#0i0i0i0i0i0i0i0i0#00000000000000000000000h00P0P0P0P0P0P0P0P0000000000000000000000000000(00O0O(00+0+0+(000(00F0F(00j0j(00000000000i0i0i0000000000000000000000000000000000000i00000000000000000000000000000000000000000000000000000000000000i000000000000000000000000000f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0f0i00000000000000000000000000000000000000i00000000000i00000000000i0O 0O 0O 0O 0O 0O 0O 0O 0O 0O 0000000 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0000000000 000,0,0,0,0,(0,0!-0!-0,0-0-0-0,0.(0.0.0.(0.0/0/0/0,0-0(0-00;00;0(0-00&1000000000~1(0~1(0~10101(0~10E2(0~1(0~10202020,(03(030303(030505050,05(050505(050606 0007070707(070707(070:90:9(070909(070:0:(070m;0m;0m;0m;0m;0m;0m;0m;0m;0m;(0709@09@ 09@09@ 09@09@ 09@09@ 09@09@ 09@09@09@000000000000000000000E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E0E070M0M(0M0M0M0M0M0M0M0M0M0M0M0M0M0M0M0M(0M0Q0Q0000000000000000000DS0DS0DS0S0S0S0S0S0S0S0S0S0S0S0S0S0S0S0S0S0S0S0S00Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z0Z00000000000000000000y & " /] i>? 2!!"#r$%%%&'k(&))*M+*,,-./012y3A4456789h:Q;J<<=c>)??@A;BCCDEFdGHHIJKiLsM`NhO/PQQRSTUVjW`<2${.T4:C_a}{w>Ymrw{o)HMNOPQRSTUVWYZ[\]^_`abcefghijklmnoqrstuvwxyz{|~$0<IOUp| ("+5?MISN[]_tasc?ee0h!jmruxl{+Kݎ3YO؛'&RH&ϩve_ Z$sG˷FHEg».rbK G\*#G%%%%&&&U's''()u**+[,m-J../"122457x8:m;<'=>??@QABBCDDE[FGGHyOwT[B^bef g6gg`jl7qsv};~*<etXS$3ɓ 5??BexhٟU2Kc?k.Gk r $*#,.57;:=AWFLPQTXXZZD^^aghiti)j_kwkkll=mGmmnnAoOppqrsunvawwxyz{>|}F~9 in݂OE)IKLXdp}      !"#%&'()*+,-./123456789:;=>?@ABCDEFGHJKLMNPQRSTVWXYZ[\]^_`abcdefghijklmnoqrstuvwxyz{|}~(J;Idfgi8Lgijl:<=?^h7Mhjkm   ,<WYZ\{%@BCEdz-/02Qd#>ABDci . 1 2 4 S g  # & ' ) H j    " A N i l m o  : = > @ _    0 @ [ ^ _ a Xsvwy #$&E^y|}&ADEGf  *B]`ac!2MPQSr{9<=?^   ,E`cdf   .Ojmnp ?q"#%Dw5PSTVu/235Tp"Snqrt7:;=\ls3679Xc~"%&(GWruvx "A]x{|~ / 2 3 5 T r !&!)!*!,!K!|!!!!!!!!!!!""4"7"8":"Y"q"""""""""""##7#:#;#=#\########$$$$'$P$k$n$o$q$$$$$$$$$%%%%'%5%P%S%T%V%u%~%%%%%%%%%%%&#&>&A&B&D&c&{&&&&&&&&&&&','G'J'K'M'l'|'''''''''''(*(E(H(I(K(j(~((((((((((()')B)E)F)H)g))))))))))))*(*C*F*G*I*h*~***********+D+_+b+c+e++++++++C,^,a,b,d,,,,,,,,F-a-d-e-g--------.".%.&.(.G.Q.l.o.p.r.........////4/y///////////0'0B0E0F0H0g0{000000000001*1E1H1I1K1j111111111111202K2N2O2Q2p2222222222223D3_3b3c3e333333334 4#4$4&4E444444445 5 5 5+5A5\5_5`5b555555556.6162646S6g66666666666707K7N7O7Q7p7777777 8&8)8*8,8K8W8r8u8v8x888888888999939?9Z9]9^9`9999999999999:#:>:A:B:D:c:m:::::::::::;;);,;-;/;N;X;s;v;w;y;;;;;;;; <%<(<)<+<J<V<q<t<u<w<<<<<<<<<====9=E=`=c=d=f========= >>>>2>;>V>Y>Z>\>{>>>>>>>>>>>>?*?E?H?I?K?j?w???????????@:@U@X@Y@[@z@@@@@@@@@@@@ AA6A9A:AT8c\cjceeeff gkkkllll*mCmmmnbnnn-o^oo2phpp*qTqhqrsssettttu4uwwwxxxeyyy z-z9zzzzY{{{U} X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%X%̕XXXXXXXXXXXXXXXXXXXX!#C!!8@0(  B S  ?U} _Toc67726390 _Toc67726917 _Toc67890279 _Toc67900420 _Toc72134728 _Toc72135224 _Toc72135460 _Toc67726391 _Toc67726918 _Toc67890280 _Toc67900421 _Toc72134729 _Toc72135225 _Toc72135461 _Toc67726392 _Toc67726919 _Toc67890281 _Toc67900422 _Toc72134730 _Toc72135226 _Toc72135462 _Toc67726393 _Toc67726920 _Toc67890282 _Toc67900423 _Toc72134731 _Toc72135227 _Toc72135463 _Toc72135228 _Toc72135464 _Toc72135229 _Toc72135465 _Toc72135230 _Toc72135466 _Toc72135231 _Toc72135467 _Toc72135232 _Toc72135468 _Toc72135233 _Toc72135469 _Toc67726394 _Toc67726921 _Toc67890283 _Toc67900424 _Toc72134738 _Toc72135234 _Toc72135470 _Hlt67713468 _Toc67726395 _Toc67726922 _Toc67890284 _Toc67900425 _Toc72134739 _Toc72135235 _Toc72135471 _Toc67726396 _Toc67726923 _Toc67890285 _Toc67900426 _Toc72134740 _Toc72135236 _Toc72135472 _Toc67726397 _Toc67726924 _Toc67890286 _Toc67900427 _Toc72134741 _Toc72135237 _Toc72135473 _Toc67726398 _Toc67726925 _Toc67890287 _Toc67900428 _Toc72134742 _Toc72135238 _Toc72135474 _Toc67726399 _Toc67726926 _Toc67890288 _Toc67900429 _Toc72134743 _Toc72135239 _Toc72135475 _Toc67726400 _Toc67726927 _Toc67890289 _Toc67900430 _Toc72134744 _Toc72135240 _Toc72135476 _Toc67726401 _Toc67726928 _Toc67890290 _Toc67900431 _Toc72134745 _Toc72135241 _Toc72135477 _Toc67726402 _Toc67726929 _Toc67890291 _Toc67900432 _Toc72134746 _Toc72135242 _Toc72135478 _Toc67726403 _Toc67726930 _Toc67890292 _Toc67900433 _Toc72134747 _Toc72135243 _Toc72135479 _Toc67726404 _Toc67726931 _Toc67890293 _Toc67900434 _Toc72134748 _Toc72135244 _Toc72135480 _Toc67900435 _Toc72134749 _Toc72135245 _Toc72135481 _Toc67726406 _Toc67726933 _Toc67890295 _Toc67900437 _Toc72134750 _Toc72135246 _Toc72135482 _Toc67726407 _Toc67726934 _Toc67890296 _Toc67900438 _Toc72134751 _Toc72135247 _Toc72135483 _Toc67726408 _Toc67726935 _Toc67890297 _Toc67900439 _Toc72134752 _Toc72135248 _Toc72135484 _Toc67726409 _Toc67726936 _Toc67890298 _Toc67900440 _Toc72134753 _Toc72135249 _Toc72135485 _Toc67726410 _Toc67726937 _Toc67890299 _Toc67900441 _Toc72134754 _Toc72135250 _Toc72135486 _Toc67900442 _Toc67726411 _Toc67726938 _Toc67890300 _Toc67900443 _Toc72134755 _Toc72135251 _Toc72135487 _Toc67726412 _Toc67726939 _Toc67890301 _Toc67900444 _Toc72134756 _Toc72135252 _Toc72135488 _Toc67726413 _Toc67726940 _Toc67890302 _Toc67900445 _Toc72134757 _Toc72135253 _Toc72135489 _Toc67726414 _Toc67726941 _Toc67890303 _Toc67900446 _Toc72134758 _Toc72135254 _Toc72135490 _Toc67726415 _Toc67726942 _Toc67890304 _Toc67900447 _Toc72134759 _Toc72135255 _Toc72135491 _Toc67726416 _Toc67726943 _Toc67890305 _Toc67900448 _Toc72134760 _Toc72135256 _Toc72135492 _Hlt67374397 _Toc67726417 _Toc67726944 _Toc67890306 _Toc67900449 _Toc72134761 _Toc72135257 _Toc72135493 _Toc67726418 _Toc67726945 _Toc67890307 _Toc67900450 _Toc72134762 _Toc72135258 _Toc72135494 _Hlt67374399 _Toc67726419 _Toc67726946 _Toc67890308 _Toc67900451 _Toc72134763 _Toc72135259 _Toc72135495 _Toc67726420 _Toc67726947 _Toc67890309 _Toc67900452 _Toc72134764 _Toc72135260 _Toc72135496 _Toc67726421 _Toc67726948 _Toc67890310 _Toc67900453 _Toc72134765 _Toc72135261 _Toc72135497 _Toc67726422 _Toc67726949 _Toc67890311 _Toc67900454 _Toc72134766 _Toc72135262 _Toc72135498 _Toc67726423 _Toc67726950 _Toc67890312 _Toc67900455 _Toc72134767 _Toc72135263 _Toc72135499 _Hlt67374467 _Toc67726424 _Toc67726951 _Toc67890313 _Toc67900456 _Toc72134768 _Toc72135264 _Toc72135500 _Toc67726425 _Toc67726952 _Toc67890314 _Toc67900457 _Toc72134769 _Toc72135265 _Toc72135501 _Toc67726426 _Toc67726953 _Toc67890315 _Toc67900458 _Toc72134770 _Toc72135266 _Toc72135502 _Hlt67374469 _Hlt67375339 _Toc67726427 _Toc67726954 _Toc67890316 _Toc67900459 _Toc72134771 _Toc72135267 _Toc72135503 _Toc72134772 _Toc72135268 _Toc72135504 _Toc72134773 _Toc72135269 _Toc72135505 _Toc72134774 _Toc72135270 _Toc72135506 _Toc67726428 _Toc67726955 _Toc67890317 _Toc67900460 _Toc72134775 _Toc72135271 _Toc72135507 _Toc67726429 _Toc67726956 _Toc67890318 _Toc67900461 _Toc72134776 _Toc72135272 _Toc72135508 _Toc67726430 _Toc67726957 _Toc67890319 _Toc67900462 _Toc72134777 _Toc72135273 _Toc72135509 _Toc67726431 _Toc67726958 _Toc67890320 _Toc67900463 _Toc72134778 _Toc72135274 _Toc72135510 _Toc67726432 _Toc67726959 _Toc67890321 _Toc67900464 _Toc72134779 _Toc72135275 _Toc72135511 _Toc67726433 _Toc67726960 _Toc67890322 _Toc67900465 _Toc72134780 _Toc72135276 _Toc72135512 _Toc67726434 _Toc67726961 _Toc67890323 _Toc67900466 _Toc72134781 _Toc72135277 _Toc72135513 _Toc67726435 _Toc67726962 _Toc67890324 _Toc67900467 _Toc72134782 _Toc72135278 _Toc72135514 _Toc67726436 _Toc67726963 _Toc67890325 _Toc67900468 _Toc72134783 _Toc72135279 _Toc72135515 _Toc67726437 _Toc67726964 _Toc67890326 _Toc67900469 _Toc72134784 _Toc72135280 _Toc72135516 _Toc67726438 _Toc67726965 _Toc67890327 _Toc67900470 _Toc72134785 _Toc72135281 _Toc72135517 _Toc67726439 _Toc67726966 _Toc67890328 _Toc67900471 _Toc72134786 _Toc72135282 _Toc72135518 _Toc67726440 _Toc67726967 _Toc67890329 _Toc67900472 _Toc72134787 _Toc72135283 _Toc72135519 _Toc67726441 _Toc67726968 _Toc67890330 _Toc67900473 _Toc72134788 _Toc72135284 _Toc72135520 _Toc67726442 _Toc67726969 _Toc67890331 _Toc67900474 _Toc72134789 _Toc72135285 _Toc72135521 _Toc67726443 _Toc67726970 _Toc67890332 _Toc67900475 _Toc72134790 _Toc72135286 _Toc72135522 _Toc67726444 _Toc67726971 _Toc67890333 _Toc67900476 _Toc72134791 _Toc72135287 _Toc72135523 _Toc67726445 _Toc67726972 _Toc67890334 _Toc67900477 _Toc72134792 _Toc72135288 _Toc72135524 _Toc67726446 _Toc67726973 _Toc67890335 _Toc67900478 _Toc72134793 _Toc72135289 _Toc72135525 _Toc67726447 _Toc67726974 _Toc67890336 _Toc67900479 _Toc72134794 _Toc72135290 _Toc72135526 _Toc67726448 _Toc67726975 _Toc67890337 _Toc67900480 _Toc72134795 _Toc72135291 _Toc72135527 _Toc67726449 _Toc67726976 _Toc67890338 _Toc67900481 _Toc72134796 _Toc72135292 _Toc72135528 _Toc67726450 _Toc67726977 _Toc67890339 _Toc67900482 _Toc72134797 _Toc72135293 _Toc72135529 _Toc67900483 _Toc67726451 _Toc67726978 _Toc67890340 _Toc67900484 _Toc72134798 _Toc72135294 _Toc72135530 _Toc67726452 _Toc67726979 _Toc67890341 _Toc67900485 _Toc72134799 _Toc72135295 _Toc72135531 _Hlt67387431 _Toc67726453 _Toc67726980 _Toc67890342 _Toc67900486 _Toc72134800 _Toc72135296 _Toc72135532 _Toc67726454 _Toc67726981 _Toc67890343 _Toc67900487 _Toc72134801 _Toc72135297 _Toc72135533 _Toc67726455 _Toc67726982 _Toc67890344 _Toc67900488 _Toc72134802 _Toc72135298 _Toc72135534 _Toc67726456 _Toc67726983 _Toc67890345 _Toc67900489 _Toc72134803 _Toc72135299 _Toc72135535 _Hlt67714146 _Toc67714349 _Toc67726457 _Toc67726458 _Toc67726984 _Toc67726985 _Toc67890346 _Toc67900490 _Toc72134804 _Toc72135300 _Toc72135536 _Toc67726459 _Toc67726986 _Toc67890347 _Toc67900491 _Toc72134805 _Toc72135301 _Toc72135537 _Toc67726460 _Toc67726987 _Toc67890348 _Toc67900492 _Toc72134806 _Toc72135302 _Toc72135538 _Toc67726461 _Toc67726988 _Toc67890349 _Toc67900493 _Toc72134807 _Toc72135303 _Toc72135539 _Toc67726462 _Toc67726989 _Toc67890350 _Toc67900494 _Toc72134808 _Toc72135304 _Toc72135540 _Toc67726463 _Toc67726990 _Toc67890351 _Toc67900495 _Toc72134809 _Toc72135305 _Toc72135541 _Toc67726464 _Toc67726991 _Toc67890352 _Toc67900496 _Toc72134810 _Toc72135306 _Toc72135542 _Toc67726465 _Toc67726992 _Toc67890353 _Toc67900497 _Toc72134811 _Toc72135307 _Toc72135543 _Toc67726466 _Toc67726993 _Toc67890354 _Toc67900498 _Toc72134812 _Toc72135308 _Toc72135544 _Toc67726467 _Toc67726994 _Toc67890355 _Toc67900499 _Toc72134813 _Toc72135309 _Toc72135545 _Toc67726468 _Toc67726995 _Toc67890356 _Toc67900500 _Toc72134814 _Toc72135310 _Toc72135546 _Toc67726469 _Toc67726996 _Toc67890357 _Toc67900501 _Toc72134815 _Toc72135311 _Toc72135547 _Toc67726470 _Toc67726997 _Toc67890358 _Toc67900502 _Toc72134816 _Toc72135312 _Toc72135548 _Toc67726471 _Toc67726998 _Toc67890359 _Toc67900503 _Toc72134817 _Toc72135313 _Toc72135549 _Toc67726472 _Toc67726999 _Toc67890360 _Toc67900504 _Toc72134818 _Toc72135314 _Toc72135550 _Toc67726473 _Toc67727000 _Toc67890361 _Toc67900505 _Toc72134819 _Toc72135315 _Toc72135551 _Toc67726474 _Toc67727001 _Toc67890362 _Toc67900506 _Toc72134820 _Toc72135316 _Toc72135552 _Toc67726475 _Toc67727002 _Toc67890363 _Toc67900507 _Toc72134821 _Toc72135317 _Toc72135553 _Toc67726476 _Toc67727003 _Toc67890364 _Toc67900508 _Toc72134822 _Toc72135318 _Toc72135554 _Toc67726477 _Toc67727004 _Toc67890365 _Toc67900509 _Toc72134823 _Toc72135319 _Toc72135555 _Toc67726478 _Toc67727005 _Toc67890366 _Toc67900510 _Toc72134824 _Toc72135320 _Toc72135556 _Toc67726479 _Toc67727006 _Toc67890367 _Toc67900511 _Toc72134825 _Toc72135321 _Toc72135557 _Toc67726480 _Toc67727007 _Toc67890368 _Toc67900512 _Toc72134826 _Toc72135322 _Toc72135558 _Toc67726481 _Toc67727008 _Toc67890369 _Toc67900513 _Toc72134827 _Toc72135323 _Toc72135559 _Toc67726482 _Toc67727009 _Toc67890370 _Toc67900514 _Toc72134828 _Toc72135324 _Toc72135560 _Toc67726483 _Toc67727010 _Toc67890371 _Toc67900515 _Toc72134829 _Toc72135325 _Toc72135561 _Toc67726484 _Toc67727011 _Toc67890372 _Toc67900516 _Toc72134830 _Toc72135326 _Toc72135562 _Toc67726485 _Toc67727012 _Toc67890373 _Toc67900517 _Toc72134831 _Toc72135327 _Toc72135563 _Toc67726486 _Toc67727013 _Toc67890374 _Toc67900518 _Toc72134832 _Toc72135328 _Toc72135564 _Toc67726487 _Toc67727014 _Toc67890375 _Toc67900519 _Toc72134833 _Toc72135329 _Toc72135565 _Toc67726488 _Toc67727015 _Toc67890376 _Toc67900520 _Toc72134834 _Toc72135330 _Toc72135566 _Toc67726489 _Toc67727016 _Toc67890377 _Toc67900521 _Toc72134835 _Toc72135331 _Toc72135567 _Toc67726490 _Toc67727017 _Toc67890378 _Toc67900522 _Toc72134836 _Toc72135332 _Toc72135568 _Toc67726491 _Toc67727018 _Toc67890379 _Toc67900523 _Toc72134837 _Toc72135333 _Toc72135569 _Toc67726492 _Toc67727019 _Toc67890380 _Toc67900524 _Toc72134838 _Toc72135334 _Toc72135570 _Toc67726493 _Toc67727020 _Toc67890381 _Toc67900525 _Toc72134839 _Toc72135335 _Toc72135571 _Toc67726494 _Toc67727021 _Toc67890382 _Toc67900526 _Toc72134840 _Toc72135336 _Toc72135572 _Toc67726495 _Toc67727022 _Toc67890383 _Toc67900527 _Toc72134841 _Toc72135337 _Toc72135573 _Toc67726496 _Toc67727023 _Toc67890384 _Toc67900528 _Toc72134842 _Toc72135338 _Toc72135574 _Toc67726497 _Toc67727024 _Toc67890385 _Toc67900529 _Toc72134843 _Toc72135339 _Toc72135575 _Toc67726498 _Toc67727025 _Toc67890386 _Toc67900530 _Toc72134844 _Toc72135340 _Toc72135576 _Toc67726499 _Toc67727026 _Toc67890387 _Toc67900531 _Toc72134845 _Toc72135341 _Toc72135577 _Toc67726500 _Toc67727027 _Toc67890388 _Toc67900532 _Toc72134846 _Toc72135342 _Toc72135578 _Toc67726501 _Toc67727028 _Toc67890389 _Toc67900533 _Toc72134847 _Toc72135343 _Toc72135579 _Toc67726502 _Toc67727029 _Toc67890390 _Toc67900534 _Toc72134848 _Toc72135344 _Toc72135580 _Toc67726503 _Toc67727030 _Toc67890391 _Toc67900535 _Toc72134849 _Toc72135345 _Toc72135581 _Toc67726504 _Toc67727031 _Toc67890392 _Toc67900536 _Toc72134850 _Toc72135346 _Toc72135582 _Toc67726505 _Toc67727032 _Toc67890393 _Toc67900537 _Toc72134851 _Toc72135347 _Toc72135583 _Toc67726506 _Toc67727033 _Toc67890394 _Toc67900538 _Toc72134852 _Toc72135348 _Toc72135584 _Toc67726507 _Toc67727034 _Toc67890395 _Toc67900539 _Toc72134853 _Toc72135349 _Toc72135585 _Toc67726508 _Toc67727035 _Toc67890396 _Toc67900540 _Toc72134854 _Toc72135350 _Toc72135586 _Toc67726509 _Toc67727036 _Toc67890397 _Toc67900541 _Toc72134855 _Toc72135351 _Toc72135587 _Toc67726510 _Toc67727037 _Toc67890398 _Toc67900542 _Toc72134856 _Toc72135352 _Toc72135588 _Toc67726511 _Toc67727038 _Toc67890399 _Toc67900543 _Toc72134857 _Toc72135353 _Toc72135589 _Toc67726512 _Toc67727039 _Toc67890400 _Toc67900544 _Toc72134858 _Toc72135354 _Toc72135590 _Toc67726513 _Toc67727040 _Toc67890401 _Toc67900545 _Toc72134859 _Toc72135355 _Toc72135591 _Toc67726514 _Toc67727041 _Toc67890402 _Toc67900546 _Toc72134860 _Toc72135356 _Toc72135592 _Toc67726515 _Toc67727042 _Toc67890403 _Toc67900547 _Toc72134861 _Toc72135357 _Toc72135593 _Toc67726516 _Toc67727043 _Toc67890404 _Toc67900548 _Toc72134862 _Toc72135358 _Toc72135594 _Toc67726517 _Toc67727044 _Toc67890405 _Toc67900549 _Toc72134863 _Toc72135359 _Toc72135595 _Toc67890406 _Toc67900550 _Toc72134864 _Toc72135360 _Toc72135596 _Toc67900551 _Toc72134865 _Toc72135361 _Toc72135597 _Toc67890407 _Toc67900552 _Toc72134866 _Toc72135362 _Toc72135598 _Toc67890408 _Toc67900553 _Toc72134867 _Toc72135363 _Toc72135599 _Toc67890409 _Toc67900554 _Toc72134868 _Toc72135364 _Toc72135600 _Toc67890410 _Toc67900555 _Toc72134869 _Toc72135365 _Toc72135601 _Toc67726518 _Toc67727045 _Toc67890411 _Toc67900556 _Toc72134870 _Toc72135366 _Toc72135602 _Toc67726519 _Toc67727046 _Toc67890412 _Toc67900557 _Toc72134871 _Toc72135367 _Toc72135603 _Toc67890413 _Toc67900558 _Toc72134872 _Toc72135368 _Toc72135604 _Toc67890414 _Toc67900559 _Toc72134873 _Toc72135369 _Toc72135605 _Toc67890415 _Toc67900560 _Toc72134874 _Toc72135370 _Toc72135606 _Toc67890416 _Toc67900561 _Toc72134875 _Toc72135371 _Toc72135607 _Toc67890417 _Toc67900562 _Toc72134876 _Toc72135372 _Toc72135608 _Toc67890418 _Toc67900563 _Toc72134877 _Toc72135373 _Toc72135609 _Toc67890419 _Toc67900564 _Toc72134878 _Toc72135374 _Toc72135610 _Toc67890420 _Toc67900565 _Toc72134879 _Toc72135375 _Toc72135611 _Toc67890421 _Toc67900566 _Toc72134880 _Toc72135376 _Toc72135612 _Toc67890422 _Toc67900567 _Toc72134881 _Toc72135377 _Toc72135613 _Toc67890423 _Toc67900568 _Toc72134882 _Toc72135378 _Toc72135614 _Toc67890424 _Toc67900569 _Toc72134883 _Toc72135379 _Toc72135615 _Toc67890425 _Toc67900570 _Toc72134884 _Toc72135380 _Toc72135616 _Toc67890426 _Toc67900571 _Toc72134885 _Toc72135381 _Toc72135617 _Toc67890427 _Toc67900572 _Toc72134886 _Toc72135382 _Toc72135618 _Toc67890428 _Toc67900573 _Toc72134887 _Toc72135383 _Toc72135619 _Toc67890429 _Toc67900574 _Toc72134888 _Toc72135384 _Toc72135620 _Toc67890430 _Toc67900575 _Toc72134889 _Toc72135385 _Toc72135621 _Toc67890431 _Toc67900576 _Toc72134890 _Toc72135386 _Toc72135622 _Toc67890432 _Toc67900577 _Toc72134891 _Toc72135387 _Toc72135623 _Toc67890433 _Toc67900578 _Toc72134892 _Toc72135388 _Toc72135624 _Toc67890434 _Toc67900579 _Toc72134893 _Toc72135389 _Toc72135625 _Toc67890435 _Toc67900580 _Toc72134894 _Toc72135390 _Toc72135626 _Toc67890436 _Toc67900581 _Toc72134895 _Toc72135391 _Toc72135627 _Toc67890437 _Toc67900582 _Toc72134896 _Toc72135392 _Toc72135628 _Toc67890438 _Toc67900583 _Toc72134897 _Toc72135393 _Toc72135629 _Toc67890439 _Toc67900584 _Toc72134898 _Toc72135394 _Toc72135630 _Toc67890440 _Toc67900585 _Toc72134899 _Toc72135395 _Toc72135631 _Toc67890441 _Toc67900586 _Toc72134900 _Toc72135396 _Toc72135632 _Toc67890442 _Toc67900587 _Toc72134901 _Toc72135397 _Toc72135633 _Toc72134902 _Toc72135398 _Toc72135634 _Toc67890444 _Toc67900589 _Toc72134903 _Toc72135399 _Toc72135635 _Toc67890445 _Toc67900590 _Toc72134904 _Toc72135400 _Toc72135636 _Toc67890446 _Toc67900591 _Toc72134905 _Toc72135401 _Toc72135637 _Toc67890447 _Toc67900592 _Toc72134906 _Toc72135402 _Toc72135638 _Toc67890448 _Toc67900593 _Toc72134907 _Toc72135403 _Toc72135639 _Toc67890449 _Toc67900594 _Toc72134908 _Toc72135404 _Toc72135640 _Toc67890450 _Toc67900595 _Toc72134909 _Toc72135405 _Toc72135641 _Toc67890451 _Toc67900596 _Toc72134910 _Toc72135406 _Toc72135642 _Toc67890452 _Toc67900597 _Toc72134911 _Toc72135407 _Toc72135643 _Toc67890453 _Toc67900598 _Toc72134912 _Toc72135408 _Toc72135644 _Toc67890454 _Toc67900599 _Toc72134913 _Toc72135409 _Toc72135645 _Toc67890455 _Toc67900600 _Toc72134914 _Toc72135410 _Toc72135646 _Toc72134915 _Toc72135411 _Toc72135647 OLE_LINK1 _Toc67890456 _Toc67900601 _Toc72134916 _Toc72135412 _Toc72135648 _Toc67890457 _Toc67900602 _Toc72134917 _Toc72135413 _Toc72135649 _Toc67890458 _Toc67900603 _Toc72134918 _Toc72135414 _Toc72135650 _Toc67900604 _Toc72134919 _Toc72134920 _Toc72134921 _Toc72134922 _Toc72134923 _Toc67890459 _Toc67900605 _Toc72134924 _Toc72135415 _Toc72135651 _Toc67890460 _Toc67900606 _Toc72134925 _Toc72135416 _Toc72135652 _Toc67890461 _Toc67900607 _Toc72134926 _Toc72135417 _Toc72135653 _Toc67900608 _Toc67900609 _Toc67900610 _Toc67900611 _Toc67900612 _Toc67900613 _Toc67900614 _Toc67900615 _Toc67890462 _Toc67900616 _Hlt67985395 _Toc72134927 _Toc72135418 _Toc72135654 _Toc67900617 _Toc72134928 _Toc72135419 _Toc72135655 _Toc67900618 _Toc72134929 _Toc72135420 _Toc72135656 _Hlt67892149 _Toc67900619 _Toc72134930 _Toc72135421 _Toc72135657 _Toc67900620 _Toc72134931 _Toc72135422 _Toc72135658 _Toc67900621 _Toc72134932 _Toc67900622 _Toc72134933 _Toc67900623 _Toc72134934 _Toc72135423 _Toc72135659 _Toc67900624 _Toc72134935 _Toc67900625 _Toc72134936 _Toc67900626 _Toc72134937 _Toc72135424 _Toc72135660 _Toc67900627 _Toc72134938 _Toc67900628 _Toc72134939 _Toc72134940 _Toc72135425 _Toc72135661 _Hlt67981995 _Hlt67982015 _Hlt67982017 _Hlt67982018 _Hlt67981994 _Hlt67982016 _Toc72134941 _Toc72135426 _Toc72135662 _Toc67900629 _Toc67900630 _Toc72134942 _Toc72135427 _Toc72135663 _Toc67900631 _Toc72134943 _Toc72135428 _Toc72135664 _Hlt67892058 _Toc67900632 _Toc72134944 _Toc72135429 _Toc72135665 _Toc67900633 _Toc72134945 _Toc72135430 _Toc72135666 _Toc67900634 _Toc72134946 _Toc67900635 _Toc72134947 _Toc72135431 _Toc72135667 _Toc67900636 _Toc72134948 _Toc67900637 _Toc72134949 _Toc67900638 _Toc72134950 _Toc67900639 _Toc72134951 _Toc72135432 _Toc72135668 _Toc67900640 _Toc72134952 _Toc72135433 _Toc72135669 _Toc67900641 _Toc72134953 _Toc72135434 _Toc72135670 _Toc72134954 _Toc72135435 _Toc72135671 _Toc72134955 _Toc72135436 _Toc72135672 _Toc72134956 _Toc72134957 _Toc72134958 _Toc72134959 _Toc72134960 _Toc72134961 _Toc72135437 _Toc72135673 _Toc72134962 _Toc72135438 _Toc72135674 _Toc72134963 _Toc72135439 _Toc72135675 _Toc72134964 _Toc72135440 _Toc72135676 _Hlt67982636 _Hlt67982768 _Toc72134965 _Toc72135441 _Toc72135677 _Toc72134966 _Toc72135442 _Toc72135678 _Hlt67982799 _Toc72134967 _Toc72135443 _Toc72135679 _Hlt67983983 _Hlt67983290 _Hlt67982971 _Toc72134968 _Toc72135444 _Toc72135680 _Toc72134969 _Toc72135445 _Toc72135681 _Hlt67983309 _Toc72134970 _Toc72134971 _Toc72134972 _Toc72135446 _Toc72135682 _Hlt67980388 _Hlt67980389 _Toc72134973 _Toc72135447 _Toc72135683 _Hlt67980801 _Toc72134974 _Toc72135448 _Toc72135684 _Toc72134975 _Toc72135449 _Toc72135685 _Toc72134976 _Toc72135450 _Toc72135686 _Toc72134977 _Toc72135451 _Toc72135687 _Toc72134978 _Toc72135452 _Toc72135688 _Toc72134979 _Toc72135453 _Toc72135689 _Hlt67981501 _Toc72134980 _Toc72135454 _Toc72135690 _Toc72134981 _Toc72135455 _Toc72135691 _Hlt67981611 _Toc72134982 _Toc72135456 _Toc72135692 _Toc67900642 _Toc72134983 _Toc72135457 _Toc72135693 _Hlt67904308 _Toc67900643 _Toc72134984 _Toc72135458 _Toc72135694 _Hlt67904309 _Toc67900644 _Toc72134985 _Toc72135459 _Toc72135695 _Hlt67977688 _Hlt67905843 _Hlt67977694 _Hlt67905914 _Hlt67905883 _Hlt67977699 _Hlt67905966 _Hlt67905986 _Hlt67977702 _Hlt67906130 _Hlt67906149 _Hlt67890465DTDTDTDTDTDTDTXXXXXXXTaTaTaTaTaTaTa>>>>>>>>>>>>>>>>>>>>>>>>AAAAAAACCCCCCCDDDDDDD{F{F{F{F{F{F{FGGGGGGGIIIIIIILLLLLLLLLLLLLLSNSNSNSNSNSNSNOOOOOOOwPwPwPwPwPwPwPRRRRRRRRRRRRRRSSSSSSSUUUUUUUOXOXOXOXOXOXOX\\\\\\\wcwcwcwcwcwcwchhhhhhhkkkkkkkooooooosssssssssssssstttttttuuuuuuuwwwwwwwyyyyyyyyyyyyyyyyyyyyyI{I{I{I{I{I{I{{{{{{{{|||||||[~[~[~[~[~[~[~~~~~~~~JJJJJJJ///////DDDDDDDiiiiiii$$$$$$$WWWWWWW\\\\\\\"""""""ÝÝÝÝÝÝÝ2222222xxxxxxxȥȥȥȥȥȥȥ*******`````<<<<WWWWW{{{{{zz{{{{{cccccV V V V V      ,,,,,-----4-4-4-4-4------........../////@0@0@0@0@0N0N0N0N0N091919191911111111111]2]2]2]2]233333444444444455555555555555577777&7&7&777777P9P9P9P9P9::::::::::;;;;;O@O@O@O@O@EEEEE?I?I?I?I?IMMMMMRRRRR{S{S{S{S{SSSSSSZZZ]]]]]]^^^^^.^.^.^.^.^4^^^^U__`````````````````0aLaaaa'bbbbbbbbbbbbbbbdcncncncncccccccdd7d7d7d7d}d}dddddddeePePe}e}e}eeeeeeeeee?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~@@@     @@ !"#$%&'()*+,-./01234567=>89:;<DE?@ABCFGHIJKLMNOPQRSTUVWXYZ[\]^_`aghbcdefijklmnopqrstuvwxyz{|}~@@      !"#$%&'()*+,-./0123456789?@:;<=>FGABCDEHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~@@@@@@@@@      !"#$%&'()*+,-./0123456789:;<=>?@@A@BCDEFGH@IJKL@M@N@OPQRSTU@VWXYZ[@\@]^_`@abcdefghijklmnopqrs@tuvwxyz@{|}~@@@@@@@@@@@@@@PTPTPTPTPTPTPTXXXXXXXzazazazazazazaNdNdNdNdNdNdNddd%e%e(f(fffgghhiiiiiiiiiiiiiiijjjjjjj/k/k/k/k/k/k/kkkkkkkkylylylylylylyllllllllmmmmmmm$n$n$n$n$n$n$n/q/q/q/q/q/q/q$r$r$r$r$r$r$r`r3t3t3tzzzzzzzzzzzzzz{{{{{{{|!|!|!|!|!|!|2~2~2~2~2~2~2~~܅܅܅܅܅܅܅((((((('''''''1111111ìììììììĬҲҲҲҲҲҲҲFFFFFFFȷPPPPPPPYbrrrr~~~ ccccccccccQQQQQRR:::::;;HHHHHHHLLLLLMM..00000F F F F F F F - - - - - - - *******{%{%{%{%{%{%{%m2m2m2m2m2m2m25555555>>>>>>>>>>>>>>>>>>I?I?J?J?J?J?J?BBBBBBBDDDDDDDDDDDDDDFFFFFFF"G"G$G$G$G$G$GIIIIIIILLLLLLLLLLLLLLmNmNmNmNmNnNnNOOOOOOOPPPPPPPRRRRRRRRRRRRRRSSSSSSSUUUUUUU_X_X_X_X_X_X_X\\\\\\\ccccccchhhhhhhkkkkkkkpppppppsssssssuuuuuuuuuuuuuuwwwwwwwyyyyyyyyyyyyyyyyyyyyyV{V{X{X{X{X{X{{{{{{{{||||| | |~~~~~~~~~~~~~~~~~~~~~aaaaaaaBBBBBBBRRVVVVVvvxxxxx       !!!!!!!;;;;;;;ŠŠŠŠŠŠŠjjjjjjjŌŌŌŌŌŌŌ???????)))))))"""""""֝֝֝֝֝֝֝uuuuuuuݥݥݥݥݥݥݥ<<<<<<<tttttSSSSggggg{{,,,,,{ { { { {       - - - - -1-1-1-1-1->->->->->------........../////L0L0L0L0L0X0X0X0X0X0A1A1A1A1A11111111111e2e2e2e2e2-3-3-3-3-344444!4!4!4!4!4555555555555555 7 7 7 7 7G7G7G777777]9]9]9]9]9::::::::::;;;;;]@]@]@]@]@,F,F,F,F,FFIFIFIFIFIMMMMMRRRRRSSSSSTTTTT)[)[)[^^^^^+^+^+^+^+^2^2^2^2^2^T^^^^^w_``````````````````?aZaaab_bbbbbbbbbbbcccceccccccccccc$d$dldldldlddddd e e e e=e=eieieeeeeeeeeefffJftftftftfffffg&g&g&g&gegegegeggggggg=h=hhhhhhhhhMiMiMiMiiiiiiiinjnjnjjjk8kukkkk2l2l2ljljljllll6m8mmmmmmmnananannnnnnn,o,o,owooo1p1p1pzpzp)q)q)q[qqqqqqqrrrrrr/s/s/sqsqsqss t t tBtBtBttttttttt,uwwwwwyxyxyxyxxxyyy3z4zz{{{|V}ŜƜUVuv/0!"8d;dkkkkkkkkpp||-|7|||S}V}2XX~aaaaaaaaab b bb b3b6b:b@bDbGbZb]bsbtbbbbbbbbbbbbbbbbb cc2c4cEcHcccfctcvccccccc!d#doo`ocoooqqrrrrss#v%vCvFv_vavvvvvvv!$ɁTw{߅s&(*,ʉ̉=Cfl*0SY24%+ީ"ſȿ}fmZd9Clr q|"*jm'nt#(w|&2CN*2&+HSkxLQ+fpephpmx}~  e  :D  !!$$555588???? @@1@3@@@QASA[B^BrBtBBBBBGCICCCCDEE7F:FFFfLmLNN^^eekkqq8u:uKuMuww{|||RJU'(W͂y?~؅߅\  ahv~4źϺhrsISLv!!""?$J$%%$+.+?-o-./Y00"45455<<K?V?^@@|YYkkuu||-|7|||S}V}3333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333 MarlaJ.MooreC:\Documents and Settings\MarlaJ.Moore.CHSDPHNT\Application Data\Microsoft\Word\AutoRecovery save of RS Field Handbook 3-25-04.asd MarlaJ.MooreEC:\C DRIVE\ADMINIS. REFERENCE\AR VOL II\RS Field Handbook 3-25-04.doc MarlaJ.MooreEC:\C DRIVE\ADMINIS. REFERENCE\AR VOL II\RS Field Handbook 3-25-04.doc MarlaJ.MooreEC:\C DRIVE\ADMINIS. REFERENCE\AR VOL II\RS Field Handbook 3-25-04.doc MarlaJ.MooreEC:\C DRIVE\ADMINIS. REFERENCE\AR VOL II\RS Field Handbook 3-25-04.doc MarlaJ.MooreEC:\C DRIVE\ADMINIS. REFERENCE\AR VOL II\RS Field Handbook 3-25-04.doc MarlaJ.MooreEC:\C DRIVE\ADMINIS. REFERENCE\AR VOL II\RS Field Handbook 3-25-04.doc MarlaJ.MooreC:\Documents and Settings\MarlaJ.Moore.CHSDPHNT\Application Data\Microsoft\Word\AutoRecovery save of RS Field Handbook 7-1-04.asd MarlaJ.MooreDC:\C DRIVE\ADMINIS. REFERENCE\AR VOL II\RS Field Handbook 7-1-04.doc JanieM.Hall=U:\WEB\PHPS\Registered Sanitarian Field Handbook 7-1-2004.doc %Cw s 2cF29^&86tl=<UKY1^` >C>D>M>R>W>o>>>]] ^ ^.^7^8^tuu"u)u/uCuWuXu[u^ufuhulumupuuu{u~uuuuuuuuunjҌߌ/8@AQagkl.bfklˎێߎ 3^ȏɏُݏABLÐĐǐː̐АԐՐِݐސ>IMMOP P]^^-^3^4^V^^^^^^^^^^__;_T_U_x___`7`8`W`````````````/a0a@aKaLa[aaaaaaaaab&b'b`bibjb|||R}V}@no4nn|klnowxy,d,eU}`@`p`@`t`@`~``@`n`@UnknownGz Times New Roman5Symbol3& z ArialiXerox Serif WideTimes New Roman?5 z Courier New;Wingdings" h_f_fn˃\{  ^Y QxxdI 2Q Q'CABINET FOR HEALTH AND FAMILY SERVICESMarla J. Moore JanieM.HallOh+'0   4@ \ h t (CABINET FOR HEALTH AND FAMILY SERVICESABIMarla J. MooreLarlarl Normal.doto JanieM.Hall2niMicrosoft Word 9.0 @G@j@Ұ\@Ұ\\{ ՜.+,D՜.+,x4 hp  'Cabinet for Health and Family Servicesp^  (CABINET FOR HEALTH AND FAMILY SERVICES Title|R 8@ _PID_HLINKSA4Rkw3http://www.cdc.gov/ncidod/dbmd/foodborne/index.htmRUhttp://www.cpsc.gov/a>http://www.epa.gov/ http://www.fsis.usda.gov/u=http://www.fda.gov/O^http://www.krpc.com/x,$http://www.kentuckystatepolice.org/E_http://parks.ky.gov/Khttp://www.kytourism.com/,hhttp://www.ppr.state.ky.us/, 'http://www.state.ky.us/boards/pharmacy"http://www.dep.ky.gov/default.htmcfhttp://www.nr.state.ky.us/YEhttp://kyem.dma.state.ky.us/ !http://www.military.state.ky.us/E_http://parks.ky.gov/-;http://justice.ky.gov/~>http://www.chs.ky.gov/3{http://www.cor.state.ky.us/]http://www.kyagr.com/: _Toc72135695:~ _Toc72135694:x _Toc72135693:r _Toc72135692:l _Toc72135691:f _Toc72135690;` _Toc72135689;Z _Toc72135688;T _Toc72135687;N _Toc72135686;H _Toc72135685;B _Toc72135684;< _Toc72135683;6 _Toc72135682;0 _Toc72135681;* _Toc721356804$ _Toc721356794 _Toc721356784 _Toc721356774 _Toc721356764  _Toc721356754 _Toc721356744 _Toc721356734 _Toc721356724 _Toc721356714 _Toc721356705 _Toc721356695 _Toc721356685 _Toc721356675 _Toc721356665 _Toc721356655 _Toc721356645 _Toc721356635 _Toc721356625 _Toc721356615 _Toc721356606 _Toc721356596 _Toc721356586 _Toc721356576 _Toc721356566 _Toc721356556 _Toc721356546 _Toc721356536 _Toc721356526| _Toc721356516v _Toc721356507p _Toc721356497j _Toc721356487d _Toc721356477^ _Toc721356467X _Toc721356457R _Toc721356447L _Toc721356437F _Toc721356427@ _Toc721356417: _Toc7213564004 _Toc721356390. _Toc721356380( _Toc721356370" _Toc721356360 _Toc721356350 _Toc721356340 _Toc721356330  _Toc721356320 _Toc721356310 _Toc721356301 _Toc721356291 _Toc721356281 _Toc721356271 _Toc721356261 _Toc721356251 _Toc721356241 _Toc721356231 _Toc721356221 _Toc721356211 _Toc721356202 _Toc721356192 _Toc721356182 _Toc721356172 _Toc721356162 _Toc721356152 _Toc721356142 _Toc721356132 _Toc721356122 _Toc721356112 _Toc721356103 _Toc721356093z _Toc721356083t _Toc721356073n _Toc721356063h _Toc721356053b _Toc721356043\ _Toc721356033V _Toc721356023P _Toc721356013J _Toc72135600:D _Toc72135599:> _Toc72135598:8 _Toc72135597:2 _Toc72135596:, _Toc72135595:& _Toc72135594:  _Toc72135593: _Toc72135592: _Toc72135591: _Toc72135590; _Toc72135589; _Toc72135588; _Toc72135587; _Toc72135586; _Toc72135585; _Toc72135584; _Toc72135583; _Toc72135582; _Toc72135581; _Toc721355804 _Toc721355794 _Toc721355784 _Toc721355774 _Toc721355764 _Toc721355754 _Toc721355744 _Toc721355734 _Toc721355724 _Toc721355714 _Toc721355705 _Toc721355695 _Toc721355685 _Toc721355675~ _Toc721355665x _Toc721355655r _Toc721355645l _Toc721355635f _Toc721355625` _Toc721355615Z _Toc721355606T _Toc721355596N _Toc721355586H _Toc721355576B _Toc721355566< _Toc7213555566 _Toc7213555460 _Toc721355536* _Toc721355526$ _Toc721355516 _Toc721355507 _Toc721355497 _Toc721355487  _Toc721355477 _Toc721355467 _Toc721355457 _Toc721355447 _Toc721355437 _Toc721355427 _Toc721355417 _Toc721355400 _Toc721355390 _Toc721355380 _Toc721355370 _Toc721355360 _Toc721355350 _Toc721355340 _Toc721355330 _Toc721355320 _Toc721355310 _Toc721355301 _Toc721355291 _Toc721355281 _Toc721355271 _Toc721355261 _Toc721355251 _Toc721355241| _Toc721355231v _Toc721355221p _Toc721355211j _Toc721355202d _Toc721355192^ _Toc721355182X _Toc721355172R _Toc721355162L _Toc721355152F _Toc721355142@ _Toc721355132: _Toc7213551224 _Toc721355112. _Toc721355103( _Toc721355093" _Toc721355083 _Toc721355073 _Toc721355063 _Toc721355053  _Toc721355043 _Toc721355033 _Toc721355023 _Toc721355013 _Toc72135500: _Toc72135499: _Toc72135498: _Toc72135497: _Toc72135496: _Toc72135495: _Toc72135494: _Toc72135493: _Toc72135492: _Toc72135491: _Toc72135490; _Toc72135489; _Toc72135488; _Toc72135487; _Toc72135486; _Toc72135485; _Toc72135484; _Toc72135483; _Toc72135482; _Toc72135481;z _Toc721354804t _Toc721354794n _Toc721354784h _Toc721354774b _Toc721354764\ _Toc721354754V _Toc721354744P _Toc721354734J _Toc721354724D _Toc721354714> _Toc7213547058 _Toc7213546952 _Toc721354685, _Toc721354675& _Toc721354665  _Toc721354655 _Toc721354645 _Toc721354635 _Toc721354625 _Toc721354615 _Toc72135460  !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~ !"#$%&'Root Entry Fr#Data ;1TablexٶWordDocumentSummaryInformation(DocumentSummaryInformation8SCompObjjObjectPoolMk\Mk\   FMicrosoft Word Document MSWordDocWord.Document.89qDocumentLibraryFormDocumentLibraryFormDocumentLibraryForm This value indicates the number of saves or revisions. The application is responsible for updating this value after each revision.