Answered

At Westonci.ca, we provide clear, reliable answers to all your questions. Join our vibrant community and get the solutions you need. Discover precise answers to your questions from a wide range of experts on our user-friendly Q&A platform. Join our Q&A platform to connect with experts dedicated to providing accurate answers to your questions in various fields.

A restaurant prepares fresh salsa daily using tomatoes, jalapenos, onions, and green chiles. They discard any remaining salsa at the end of the business day to m is always fresh. According to the FDA Food Code, the restaurant is not required to label the time or date on the batch of salsa when they make it Why?
a. It takes too much time to do that every day
b. The saka is not held for more than 211 hours.
c. No harmful bamena can grow on jalapenos.
d. The restaurant abways records their discarded salsa.

Sagot :

We hope our answers were useful. Return anytime for more information and answers to any other questions you have. Thank you for your visit. We're dedicated to helping you find the information you need, whenever you need it. Discover more at Westonci.ca. Return for the latest expert answers and updates on various topics.