Problem: Article: Get a quality pool test kit at your local pool supply store or online. The kit may use test strips or a drop test. Check that the free chlorine levels are 1-3 parts per million (ppm). Make sure the pH levels are at 7.2-7.8. This will ensure the pool stays clean and functions well.  If you need to lower the pH levels in the pool, you can add muriatic acid to the water. To raise the pH levels, add sodium bicarbonate. Consult your owner's manual or speak to a professional salt pool cleaner if you need guidance. The stabilizer levels help to prevent the chlorine in your pool from being lost due to UV rays from the sun. Use a test kit to check the stabilizer levels. If you have an outdoor pool, make sure the stabilizer levels are at 70-80 ppm. If you have an indoor pool, you should have stabilizer levels at 0-30 ppm.  You can lower the stabilizer levels by draining the pool and adding fresh water to dilute the pool water. You can raise the stabilizer levels by adding cyanuric acid to the pool water, based on the manufacturer's instructions. The alkalinity level helps to keep the pH level stable. It should be between 80-120 ppm. You can bump up the alkalinity level by adding baking soda to the water and reduce it by adding muriatic acid.  The calcium in the water helps to prevent the water from becoming corrosive and cloudy. It should be at 200-400 ppm. You can add calcium to the pool to bump up the calcium level and reduce the amount you add to bring the calcium level down. The salt level should be in the range specified by the manufacturer of the pool. This is usually around 2700-4500 ppm. You can add more salt to the water to bump up the salt level to where it should be. Always make sure the cell in your pool is working so the salt can circulate properly. Make sure metals like copper, iron, and manganese are not present in the water by using a test kit. Check for metals when you add fresh water or at the start of the pool season. These metals can lead to corrosion and other issues in the pool if they are present.
Summary: Use a test kit to check the free chlorine and pH levels weekly. Check the stabilizer levels weekly. Check the alkalinity, calcium, and salt levels once a month with a test kit. Check that there are no metals in the water.

INPUT ARTICLE: Article: You want your management plan to look professional. It should be free of spelling and grammatical errors as well as any typos. It should be printed on white paper that is unwrinkled and free of stains. The formatting of the management plan should be the same as the rest of your business proposal. You may choose to mark off major sections with bold headings. The font should be readable. Times New Roman font at 12 point size is standard. You can use bullet points to list experience, abilities, and responsibilities, or you can have short paragraphs providing all of the essential information. The more people who read your plan, the better. A business consultant or financial planner will be able to provide better advice once you have a draft of your management plan than before. Sit down with the consultant. They may be able to identify any holes or conflicts you have in your business plan. It is important that all owners and high level managers of the company agree on the management plan. Make sure that each owner has a copy. They may send you edits and revisions. Consider these carefully. If you disagree with any of their changes, sit down with them so that you can find a compromise for your business. When they approve, have all owners sign the plan before you submit it to your investors, bank, or fundraising bodies. Any management plan you create will be untested and will likely need revision as you begin to implement it. Therefore, you'll need to include provisions by which the plan can be amended and revised throughout its life. Start by creating a schedule for assessment, stating times at which a group will meet to discuss the effectiveness of the plan and the success or failure of its implementation.  Make sure there is a way for all management and employees to submit their feedback regarding the plan. Then, create a method by which changes to the plan can be approved and instituted.

SUMMARY: Proofread your plan carefully. Format your plan for clarity. Consider asking a business consultant to look it over. Send it out to all owners. Make a commitment to amend your plan as necessary.

In one sentence, describe what the following article is about: If you are diagnosed with a sulfite allergy, familiarize yourself with the long list of items that may contain sulfites. Talk to your doctor about your medications to ensure that you are not taking anything that contains sulfites. You should also determine what foods and drinks are safe for you to ingest. The U.S. Food and Drug Administration created a detailed list of common products that contain sulfites.  Although you will not memorize them at first, you eventually begin to recognize what foods to avoid. Consider printing off the list of the foods containing sulfites and carrying it with you. This will help you avoid them while you are out. You can find a copy of the FDA’s list at http://edis.ifas.ufl.edu/fy731 Check the nutritional label on any food before buying or eating it. In the United States, the FDA requires products containing a certain amount of sulfites (more than 10 parts-per-million) be labeled appropriately. Be sure to check the label while you are buying groceries. That way, you’ll avoid wasting money on a product that may be unhealthy.  Although some foods have naturally occurring sulfites, there have been no recorded instances of people having allergic reactions to them.  In the United States, check nutritional labels for sulfur dioxide, potassium bisulfite, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite. As a rule of thumb, avoid most canned or processed foods, which contain high levels of sulfites. Any pickled or preserved items will have high sulfite levels, as will most processed baked goods. Avoid wine and beer as well, since sulfites are often used to control fermentation. When you eat out, be sure to inquire about how your food is prepared. Although the FDA banned sulfites from fresh fruits and vegetables in restaurants, unlabeled products are still used. Ask the waiter or manager to check the packaging that your food came in to see if it contains sulfites. At a restaurant, avoid any potato product that has had its peel removed. It likely has high levels of sulfite. When dining out, you should only eat baked potatoes that still have their skin. The easiest way to avoid sulfites is to buy and cook your own food. Purchase foods that are low in or have no sulfites and then prepare them at home. This will ensure that your food is not getting cross-contaminated with items containing sulfites. For those with severe allergies, this may be the only way to avoid coming into contact with sulfites.   The FDA prohibits the addition of sulfites to fresh fruits and vegetables. The FDA also prohibits the addition of sulfites to red meat.  Consider growing some of your own produce to eat from a home garden.
Summary:
Research the foods and drugs that contain sulfites. Check the product packaging. Avoid any processed foods, wines, or beers. Ask about your food. Prepare your own food.