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Determining the foodservice establishments

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The purchasing, receiving and storing of food is a challenge that every foodservice worker has to deal with daily/weekly. Imagine that you are a Kitchen Manager in a place where food sources come from donations or contributions. What would you do if you are inspecting food that its preparation procedure is unknown? Are there any special guidelines are rules you would have in place? Do you think that most foodservice establishments need to be as strict when it comes to food inspecting/receiving as Chapter 6 and 7 lays out, or must there be some tolerance on some issues? If so, which?

Reference no: EM131679784

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