What will you do if a large number of your clientele became ill and food poisoning is suspected?

Question

Answer

Obtain the food intake history of clients for the past 24 hours.

Answer

Inspect the content of the food storeroom to determine the expiry date of all canned goods.

Answer

Check all food personnel for the presence of upper respiratory infections or cut on hands.

Answer

Get samples of food served during the past 24 hours for laboratory analysis.

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