A food manager notices a prep cook handling raw chicken and then immediately grabbing a bag of salad greens without washing hands. What is the MOST appropriate immediate action?
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A
Log the incident in the corrective action log
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B
Stop the cook, have them wash hands, and discard the salad greens
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C
Instruct the cook to wash hands before the next task
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D
Sanitize the salad greens before serving