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A restaurant prepares fresh salsa daily using tomatoes, jalapenos, onions, and green chiles. They discard any remainir business day to make sure it is always
A restaurant prepares fresh salsa daily using tomatoes, jalapenos, onions, and green chiles. They discard any remainir business day to make sure it is always fresh. According to the FDA Food Code, the restaurant is not required to label batch of salsa when they make it Why?
It takes too much time to do that every day.
No harmful bacteria can grow on jalapenos.
The restaurant always records their discarded salsa.
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