Serving food safely to the public requires communication between food workers and customers. We must tell them about the risks of certain foods, while they must ask us about foods that might make them ill. Customers must be told which menu items can be ordered undercooked, such as eggs or steak. It is up to the customer to decide if they want that steak rare or well done, but it is your job to inform them that undercooked foods pose a higher risk of illness.
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