Martinndungu1986

Rule 1: Field & Equipment. Section 1 - The Field: Article 8 - Lines - All lines on the field shall be white Rule 1: Field & Equipment. Section 1 - The Field: Article 2-b - Home Plate Distance - 43 Feet from rear tip of home plate to front edge of pitcher's plate. Rule 1: Field & Equipment. Section 1 - The Field: Article 9 - non regulation facility - Once a game has started, if pitching distance, base distance or batter's boxes are incorrect, the correction shall be made immediately. Ru...

Differences from baseball - hand pitch r ball er field runners cannot leave a base until the pitcher releases the pitch Equipment - s for offensive and defensive positions sive-batters have a wooden or aluminum bat, batting gloves for grip, and batting, helmets for protection sive-fielders use a leather glove. The catcher has special protective equipment, including a face mask, chest protector, and shin/leg guard players wear shoes with cleats. The uniforms consist of a jersey, pants,...

What is the distance between base in FP softball? - 60 feet What is the distance from the rear tip of home plate and the front edge of the pitcher's plate? - 43 feet What is the penalty for illegal re-entry of the DP or Flex - Restriction to the bench /dugout for player involved and coach What is the recommended safe distance for the on-deck circle? - 30 feet What marks should appear on all bats used in girls softball? - 2002 or 2004 ASA Certified What marks should appear on all batting ...

A dead-ball appeal: - Can be made only be made by the coach or defensive player verbally after all runners have completed their advancement. A fair ball is a batted ball which: - All of the above A fielder (other than the catcher), to be considered to be in fair ground must: - Have at least one foot touching fair ground. A fielder will be considered to have caught a ball in flight when: - He has secured possession in foul ground and then steps with both feet into his dugout. A foul tip is...

A batter can add a commercially manufactured device specified for a softball bat to their warm up bat - True A damaged bat is one that was once legal but now is - Broken, cracked, dented, rattles or has sharp edges A legal bat is - A bat that meets the specifications A legal bat must have which certification marks - ASA softball 2000 or ASA certified 2004 or USA Softball certified A non-approved bat is one that - Does not meet the USA bat specifications or is on the nonapproved bat list ...

2 runners occupy base at same time - Not allowed. The first runner to attain the base shall be entitled to it unless forced to advance. The next runner is out if tagged. Ball hit twice - Immediate dead ball. If over fair territory batter is out. If in box, foul ball. Runners return. Ball hits loose equipment of team at bat - Immediate dead ball. Runner being played on is out (if obvious). All other return to last base touched at time of interference. Ball hits loose equipment of team on de...

Food Safety management Test Questions With 100% Correct Answers|verified and graded A+

______ is the protection of food products form contamination or international adulteration with the goal of causing public health harm or economic disruption a. allergen control b. food defense c. HACCP d. FDA - b. food defense "Chilling" is most commonly practiced by a. professional refrigerators b. commercial food distributors c. restaurants d. bars - b. commercial food distributors 10 Of the five preliminary tasks management should complete before implementing a HACCP plan, ...

What is the purpose of proper washing, rinsing, and sanitizing? - -To reduce harmful microorganisms to contact surfaces -To provide safe products and a clean shopping experience to our customers and members -To stop cross contamination -To avoid making people sick What should a manager focus on when observing associates working in the food preparation area? - -Associate observation of cooler temps -Associate use of thermometers -Associates handling of equipment -Personal hygiene and hea...

Critical Control Points - Personal hygiene (handwashing, clean apparel), equipment clean sanitized and in working order, temperatures checked and recorded in log book, deliver check in of frozen/fresh foods (no damaged products, delivered to proper store area), proper pull and thaw procedures (thawing times and eating) Handwashing - Critical in preventing food contamination, so diseases are not transmitted through food products How does cross-contamination lead to foodborne illness - Harmf...