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Quality control in a restaurant is a unique combination of things. One being the overall cleanliness of the place because bacteria on any food can lead to food poisoning. The hand washing practices of the cooks and chefs due to the diseases that can be transferred in this way. When it comes to the actual quality of the food there is a lot more to it based on the freshness of the product the ability of the cook and the general quality of the pans being used.

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