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 m 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?
a. It takes too much time to do that every day
b. The saka is not held for more than 211 hours.
c. No harmful bamena can grow on jalapenos.
d. The restaurant abways records their discarded salsa.