I am absolutely sure that the only one correct answer is the third option represented in the scale above. Without any doubts I can say that the following which is not a problem from skipping health screenings is <span>Recieving timely medical information. </span>
If a food handler was diagnosed but had no symptoms, he/she cannot return to work until seven days have passed since the diagnosis. Approval from the food establishment's regulatory authority is required before a food handler can return to work. What can be done to prevent the spread of shigellosis?
<span>Hydrogenation process I think but I'm not exactly sure.</span>
