Even a small amount of urushiol from poison ivy leaves or stems can cause a reaction depending on how sensitive you are to it. In some people, the rash can be quite severe, so it's best to err on the side of caution and cover yourself up completely with a long-sleeved shirt, pants, socks, closed-toed shoes, and rubber gloves. You can also cover your hands and arms with bread bags as an extra precaution if you plan to pull the plants up by hand. For extra security, use duct tape to close any gaps between your sleeves and gloves or your pants and socks. After you finish handling the poison ivy plants, carefully remove your clothing and place it directly into a washing machine alone. Don't place these items in a hamper or wash them with your normal laundry. Wash the items 3 times on the hot water setting and with laundry detergent. If possible, wash your shoes as well. If you can't wash your shoes, be sure to cover them while you're working near the poison ivy so the toxins don't transfer to them. If you cannot wash the items right away, place them into a garbage bag and mark the bag clearly to indicate what's in it. Then, wash the items separately from your other laundry when you're able. It's crucial to wash the items thoroughly because urushiol from the poison ivy can still cause a rash even years later. After you finish cutting and digging up the poison ivy, spray them with a hose outside to clean them. Place them on the ground away from people to do this, such as on a patch of concrete or grass. Then, dip them in rubbing alcohol or a mixture of 1 part bleach to 9 parts water to disinfect them and remove any remaining urushiol. Let the tools air dry outside before putting them away. Make sure to wear rubber gloves when handling the garden tools. Urushiol from the tools can get onto your hands and cause a reaction.
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One-sentence summary -- Wear long sleeves, pants, boots, and heavy-duty rubber gloves. Wash any clothing that comes into contact with poison ivy. Clean and disinfect any gardening tools you used on the poison ivy.

When conducting the survey, stick to the script. Chances are, whoever wrote the questionnaire thought long and hard about the types of questions they wanted to ask. By reading each question verbatim, you'll elicit the exact responses your employer is looking for and reduce the possibility of skewing survey responses. Depending on the survey, you may need to become familiar with the program or software your employer has chosen for entering data. Programs like Microsoft Excel, among others, are popular choices. Spend some time navigating the software so you'll be aware of its limitations and unique features. This will prepare you to enter data efficiently and reduce the risk of mistakes. With computer-assisted telephone interviewing, you are given specific questions to ask the respondent. When he or she gives you a response, you enter that response into the computer, where it is immediately entered into the database. Make sure you enter each response just as you heard it to ensure accurate data analysis and interpretation. You may find it helpful to pace the interview by alternating between simple questions and those that require lengthier responses. If you have an involved question, follow it up with a yes or no question to allow yourself enough time to record the answers accurately. Some data entry programs will check your entries for errors, but it's always a good idea to spot check your work.
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One-sentence summary -- Read survey questions word-for-word. Familiarize yourself with data entry. Enter each response carefully.

To get the fermentation process started, you'll need to mix the ingredients twice a day for the initial 48 hours, but not past that period. Make sure any utensils you use to stir the mixture are fully sanitized so you don't introduce any bacteria into the container or the mead. Stir the mixture for about 2 minutes or so, and be sure to seal the container when you are done. If you are fermenting the mead in a carboy or a container with a narrow opening at the top, you can lightly shake the container to mix it. During the fermentation process, a layer of sediment will form at the bottom of the container. Use a siphoning hose or tube to transfer the mead into another clean container to separate it from the sediment. Place the container of mead on a higher surface level, insert a siphon hose in the mead, and shake the hose up and down to start the flow of liquid into a clean container below it. Place the siphoning tube at the top of the liquid so you don't transfer any sediment. The clean container should be large enough able to hold all of the mead. If the new container does not have a rubber stopper and airlock, you can clean the sediment out the original container, sanitize it, and add the mead back into it to continue fermenting. Check the ABV again with the hydrometer to track the progress of the fermentation. Make sure the new container is sterilized. Once you've siphoned the mead and separated it from the sediment in the container, seal the new container with an airlock to allow the gasses to escape. Store the container in a warm dry place for a few weeks to continue the fermentation process. Eventually, sediment will collect on the bottom of that container as well, siphon the liquid into another clean container to separate it from the sediment again. Siphoning, or "racking," to separate the mead from the collected sediment may need to be repeated several times during the fermentation process. Repeat the racking process until your mead is clear and no longer cloudy. After your mead has fermented for at least a few weeks, it may be ready for bottling. But you need to take another reading with your hydrometer to confirm that the alcohol by volume (ABV) is where you want it to be. Different tasting meads will have different readings: Dry tasting mead will read between 0.099 to 1.006. Medium tasting mead that is slightly sweet and slightly dry will read between 1.006 to 1.015. Sweet mead will fall between 1.012 to 1.020. Very sweet dessert mead will read anywhere past 1.02. Once your mead is finished and ready for final bottling, use a siphon to transfer the mead from the container. Put a length of tubing from the container of mead to the bottom of the empty bottle, shake the hose up and down in the mead to start the flow, and fill the bottles from the bottom up to minimize exposure to oxygen. Cap or cork the bottles as soon as you finish filling them. You can enjoy the mead whenever you like, but the longer it ages, the more flavorful it will be. The bottles and equipment must be sanitized to avoid tainting or spoiling the mead. Stored in a cool place away from direct sunlight, your mead can last up to 2 years!
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One-sentence summary --
Stir the container twice a day for the first 48 hours to begin fermentation. Wait 10 days then siphon the mead into a clean container from the top. Seal the clean container and allow it to sit for at least 4 weeks. Check the ABV of your mead before you bottle it. Fill your bottles from the bottom up.