Question: When we receive and inspect items, specifically high - protein foods, such as eggs, poultry, dairy products, seafood, and meats, there are certain best practices

When we receive and inspect items, specifically high

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protein foods, such as eggs, poultry, dairy products, seafood, and meats, there are certain best practices that should be in place. Please identify these best practices and how you would train your staff to ensure that they remain consistent in these. Also, what are some common characteristics to be on the lookout for when rejecting shipments not suitable for our food service establishments?

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