A cook at the foodservice you supervise washes his hands and food contact surfaces prior to preparing food. He cleans the vegetables and then rinses chicken for the main entree. He then chills the chicken promptly. According to the Dietary Guidelines for Americans, which of the cook's actions should be eliminated?
a. rinsing chicken
b. chilling perishable food promptly
c. washing hands
d. none of these
Answer: a. rinsing chicken
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