State agencies would refer to the Model Food Code for recommendations on all of the following topics except
-A: standards for refrigeration equipment and commercial dishwashers
-B: the need for consumer advisories for raw or undercooked foods
-С:fat and calorie content
-D:the amount and level of training needed by restaurant health
inspectors

С. Fat and calorie content

Explanation:

A public health license can be defined as series of privileges and authority granted to a practitioner in the public domain, to offer services to the general public after admitting to comply with the standards, rules and regulations set aside by health regulatory agencies and the government (both state and federal).

This ultimately implies that, all restaurant owners must have met the minimum requirements (criteria) and agree to comply with all the standards, rules and regulations with respect to public health before they are endorsed and then given a license to practice or operate within the state by the appropriate agency or authorities.

Hence, state agencies would refer to the Model Food Code published by the Food and Drug Administration (FDA) for recommendations on all of the following topics;

I. Standards for refrigeration equipment and commercial dishwashers.

II. The amount and level of training needed by restaurant health inspectors.

III. The need for consumer advisories for raw or undercooked foods.

However, the fat and calorie content of a food is not part of the Model Food Code used for safeguarding public health and to ensure that foods being sold are unadulterated.

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