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player 360 training. com/ICP4/CoursePlayer.aspx7SESSION =62d6ca2c-b6fb-47d5-a6a0-7258d0d8c98c&ts =1712637844514
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?
player 360 training. com/ICP4/CoursePlayer.aspx7SESSION =62d6ca2c-b6fb-47d5-a6a0-7258d0d8c98c&ts =1712637844514 A restaurant prepares fresh salsa

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