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Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
- Prepare a major meal, following recipes and determining group food quantities.
- Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
- Analyze menus or recipes, standardize recipes, or test new products.
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- Review records or reports concerning laboratory results, staffing, floor plans, fire inspections, or sanitation to gather information for the development or enforcement of safety activities.
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