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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 make sure it 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?

It takes too much time to do that every day.

The salsa is not held for more than $24$ hours.

No harmful bacteria can grow on jalapenos.

The restaurant always records their discarded salsa.

uestion $12$ of $75$