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Question(s) / Instruction(s):

1 . Identify the factor that would discourage proper food safety behavior.

2 . On May 24th a foodhandler prepares a batch of chili using beans prepared on May 21st. In order to limit the growth of harmful pathogens, what discard date should be put on the label and why?

3 . Foodhandlers who wear fingernail polish pose a hazard to food safety because the polish

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