1. What are the regulations and requirements for food establishments in Arkansas regarding food safety?
In Arkansas, food establishments are governed by the Arkansas Department of Health’s Food Safety and Environmental Health Division. Food safety regulations and requirements aim to ensure that food prepared, served, and sold to the public is safe for consumption and free from contamination. Some key regulations and requirements for food establishments in Arkansas include:
1. Licensing: Food establishments must obtain the necessary permits and licenses from the Arkansas Department of Health to operate legally. This includes food service permits for restaurants, food trucks, caterers, and other food service establishments.
2. Food Handler Certification: All employees handling food in a food establishment must complete a food safety training course and obtain a food handler’s permit to demonstrate their knowledge of safe food handling practices.
3. Food Safety Inspections: Regular inspections are conducted by health inspectors to assess the cleanliness of the facility, proper food storage and handling practices, employee hygiene, and overall compliance with food safety regulations.
4. Temperature Control: Food establishments must adhere to temperature control requirements to prevent the growth of harmful bacteria. This includes maintaining proper temperatures for refrigeration and hot holding of foods.
5. Food Allergen Awareness: Food establishments must have protocols in place to prevent cross-contamination of allergens and properly label menu items that contain common allergens.
6. Hygiene Practices: Employees must follow strict personal hygiene practices, such as regular handwashing, wearing clean uniforms, and avoiding handling food when ill.
7. Cleaning and Sanitizing: Proper cleaning and sanitizing of food contact surfaces, utensils, and equipment are essential to prevent foodborne illnesses.
Overall, compliance with food safety regulations is crucial to protecting public health and ensuring that consumers can trust the safety and quality of the food served in Arkansas food establishments.
2. How often should food handlers in Arkansas receive food safety training?
In Arkansas, food handlers should receive food safety training on a regular basis to ensure they are knowledgeable and up to date on safe food handling practices. The frequency of training should adhere to state regulations and industry best practices. While the specific time frame may vary depending on the establishment and the nature of the food handling duties of the employees, it is generally recommended that food handlers in Arkansas receive food safety training at least every one to two years to stay informed about proper procedures, regulations, and potential hazards. Regular training helps reinforce good habits, improve hygiene practices, and reduce the risk of foodborne illnesses in food service establishments. It is important for businesses to prioritize ongoing food safety training and education for their staff to maintain a safe and healthy dining environment for their customers.
3. What are the temperature requirements for storing food in Arkansas?
In Arkansas, it is crucial to adhere to specific temperature requirements for storing food in order to prevent foodborne illnesses and ensure food safety. Here are the important temperature guidelines to follow:
1. Refrigeration: Per Arkansas food safety regulations, perishable foods such as meat, poultry, seafood, dairy products, and cut fruits and vegetables must be stored at a temperature below 40°F (4.4°C) in refrigerators to slow down the growth of harmful bacteria.
2. Freezing: Frozen foods should be stored at 0°F (-18°C) or below to maintain quality and prevent the growth of bacteria.
3. Hot Holding: For hot foods that require temperature maintenance, it is recommended to keep them at or above 135°F (57°C) to prevent bacterial growth.
By strictly following these temperature requirements, food establishments in Arkansas can ensure that food products remain safe for consumption and minimize the risk of foodborne illnesses among consumers. Regular monitoring of temperatures and proper storage practices are essential in upholding food safety standards.
4. What are the proper procedures for handling and storing raw meat in Arkansas?
In Arkansas, proper procedures for handling and storing raw meat are crucial to prevent foodborne illnesses and ensure food safety. Here are some guidelines to follow:
1. Purchase: When buying raw meat, make sure to choose cuts that are cold to the touch and packaged securely to prevent leakage and cross-contamination. Ensure that the meat is within its expiration date before purchasing.
2. Transport: If you are not going directly home after shopping, transport raw meat in a cooler with ice packs to maintain a safe temperature and prevent bacterial growth.
3. Storage: Raw meat should be stored in the coldest part of the refrigerator, usually at 40°F (4°C) or below, to slow down bacterial growth. Keep raw meat separate from ready-to-eat foods to prevent cross-contamination – store them on the bottom shelf or in a separate drawer to prevent drips onto other items.
4. Thawing: Thaw frozen raw meat in the refrigerator, under cold running water, or in the microwave. Never thaw meat on the countertop as this can lead to rapid bacterial growth.
5. Handling: When handling raw meat, wash your hands thoroughly with soap and water before and after touching it. Use separate cutting boards and utensils for raw meat to avoid cross-contamination with other foods.
6. Cooking: Cook raw meat to the appropriate internal temperature using a food thermometer to ensure that harmful bacteria have been killed. Reference safe cooking temperatures for different types of meat to ensure proper doneness.
Following these procedures for handling and storing raw meat in Arkansas will help reduce the risk of foodborne illness and keep your meals safe for consumption.
5. How should food establishments in Arkansas prevent cross-contamination?
Food establishments in Arkansas can prevent cross-contamination by implementing the following protocols:
1. Separate Food: Keep raw meats, poultry, seafood, and eggs separate from ready-to-eat foods such as fruits and vegetables to prevent any potential cross-contamination.
2. Use Color-Coded Cutting Boards: Assign specific cutting boards with distinct colors for different types of food to avoid mixing them up.
3. Store Food Properly: Store raw meat, poultry, and seafood on the lower shelves of the refrigerator or freezer to prevent drips onto other foods.
4. Clean and Sanitize: Regularly clean and sanitize all surfaces, equipment, and utensils that come in contact with food to eliminate any potential sources of contamination.
5. Train Staff: Properly train all staff members on the importance of preventing cross-contamination and ensure they follow all protocols consistently.
By following these steps diligently, food establishments in Arkansas can significantly reduce the risk of cross-contamination and ensure the safety of their customers.
6. What are the guidelines for cleaning and sanitizing food contact surfaces in Arkansas?
In Arkansas, the guidelines for cleaning and sanitizing food contact surfaces are crucial to ensure the safety of food products and prevent the spread of foodborne illnesses. Here are some key guidelines recommended in Arkansas for cleaning and sanitizing food contact surfaces:
1. Preparation: Before cleaning and sanitizing, it is essential to remove any food debris or soil from the surface using an appropriate detergent or cleaner.
2. Cleaning: Wash the surfaces with hot, soapy water using a clean cloth or sponge. Pay special attention to crevices and hard-to-reach areas where bacteria can thrive. Rinse the surfaces thoroughly with clean water to remove any soap residue.
3. Sanitizing: After cleaning, sanitize the food contact surfaces using an approved sanitizer. The sanitizer concentration and contact time should adhere to Arkansas regulations, usually requiring a specific contact time (e.g., 30 seconds to one minute) to effectively eliminate bacteria and other pathogens.
4. Methods: Different sanitizing methods can be employed, such as chemical sanitizers like chlorine, iodine, or quaternary ammonia compounds, or heat sanitization methods. Follow manufacturer instructions for the proper dilution of chemical sanitizers.
5. Verification: It is essential to regularly test the effectiveness of the sanitizing solution using test strips or kits to ensure that the appropriate concentration is being maintained.
6. Record-keeping: Maintain accurate records of when cleaning and sanitizing procedures were conducted, as this documentation may be requested during inspections by regulatory authorities.
Adhering to these guidelines for cleaning and sanitizing food contact surfaces in Arkansas helps to maintain a safe and hygienic environment in food establishments, reducing the risk of contamination and ensuring the safety of consumers.
7. What are the requirements for maintaining safe water and ice in Arkansas?
In Arkansas, the requirements for maintaining safe water and ice primarily fall under the jurisdiction of the Arkansas Department of Health (ADH) and the Arkansas Department of Environmental Quality (ADEQ). To ensure the safety of water and ice in the state, the following requirements must be met:
1. Water Sources: All establishments must use potable water from approved sources for preparing food and beverages. This includes ensuring that water sources are regularly tested to meet safety standards and are free from contaminants.
2. Ice Handling: Ice used for human consumption must be made from potable water and stored in clean, sanitized containers. Ice machines and ice bins should be regularly cleaned and sanitized to prevent bacterial growth.
3. Temperature Control: Water used for washing and sanitizing equipment must be at the appropriate temperature to effectively kill bacteria. Ice storage bins should be maintained at the correct temperature to prevent the growth of harmful microorganisms.
4. Sanitation Practices: Regular cleaning and sanitation of equipment and surfaces that come into contact with water and ice are essential to prevent cross-contamination and ensure food safety. This includes using approved sanitizers and following proper cleaning procedures.
5. Training: All food handlers and staff members responsible for handling water and ice should receive training on proper sanitation practices to prevent contamination and ensure the safety of these essential components in food preparation.
By adhering to these requirements and implementing strict food safety protocols, establishments in Arkansas can maintain safe water and ice, safeguarding the health of their customers and complying with state regulations.
8. What are the rules for labeling and dating food products in Arkansas?
In Arkansas, there are specific rules and guidelines that must be followed when labeling and dating food products to ensure food safety. Some key rules include:
1. Clear and Accurate Labeling: All food products must be clearly labeled with the name of the product, list of ingredients, weight or volume, and any allergen information. The label should also include the name and address of the manufacturer or distributor.
2. Date Marking: Per Arkansas food safety regulations, perishable foods prepared on-site must be labeled with a use-by or expiration date. These dates help to ensure that foods are consumed before they spoil or pose a health risk. It is crucial to follow these date marking requirements to prevent foodborne illnesses.
3. First-In-First-Out (FIFO) System: Food establishments are encouraged to implement a FIFO system, where products should be arranged in a way that the oldest items are used or sold first. This helps in minimizing food waste and ensures that items are consumed before the expiration date.
4. Storage Guidelines: Proper storage practices must be followed to maintain the quality and safety of food products. This includes storing items at the correct temperature and in appropriate conditions to prevent spoilage and contamination.
By adhering to these labeling and dating rules in Arkansas, food establishments can uphold food safety standards, protect consumer health, and maintain compliance with state regulations.
9. How should food establishments in Arkansas handle food recalls?
Food establishments in Arkansas should have a comprehensive protocol in place to effectively handle food recalls. Here are some key steps to be taken:
1. Stay informed: Food establishments should closely monitor communication from relevant authorities, such as the FDA or USDA, regarding any food recalls that may affect their products.
2. Identify affected products: Upon learning about a food recall, establishments should immediately identify any products in their inventory that are affected and segregate them from other products.
3. Communicate with suppliers: Establishments should contact their suppliers to determine the source of the recalled products and take appropriate actions to remove them from their inventory.
4. Notify customers: It is essential to inform customers who have purchased the affected products about the recall. This can be done through various channels such as social media, emails, or public announcements.
5. Dispose of recalled products: Ensuring that all recalled products are properly disposed of to prevent any further consumption is crucial. This may involve securely packaging the items and arranging for their safe disposal.
6. Review and prevent future incidents: After handling a food recall, establishments should conduct a thorough review of their processes to identify any weak points that led to the incident. Making necessary improvements and implementing preventative measures can help mitigate future risks.
By following these steps and having a robust food safety protocol in place, food establishments in Arkansas can effectively handle food recalls and protect the health and safety of their customers.
10. What are the requirements for pest control in food establishments in Arkansas?
In Arkansas, food establishments are required to adhere to specific pest control regulations to ensure the safety and sanitation of the premises. Some of the key requirements for pest control in food establishments in Arkansas include:
1. Regular Inspections: Food establishments must conduct regular inspections of their premises to identify any signs of pest infestation.
2. Integrated Pest Management (IPM) Practices: Implementing IPM practices involves using a combination of prevention, monitoring, and control methods to effectively manage pests without relying solely on pesticides.
3. Proper Sanitation: Maintaining proper sanitation practices is crucial in preventing pest attraction and infestation. This includes cleaning up food spills promptly, storing food in sealed containers, and keeping the premises free of debris.
4. Pest Monitoring: Food establishments are required to monitor for pests regularly through the use of traps, baits, and other detection methods to identify any potential issues early on.
5. Documentation: It is essential for food establishments to keep detailed records of pest control activities, including inspections, treatments, and any corrective actions taken.
By following these requirements for pest control in food establishments in Arkansas, operators can help prevent contamination of food products and ensure a safe and healthy environment for customers and staff alike.
11. What are the protocols for responding to a foodborne illness outbreak in Arkansas?
In Arkansas, the protocols for responding to a foodborne illness outbreak involve a coordinated effort between various agencies and stakeholders to identify, investigate, and mitigate the outbreak effectively. Here are the key steps involved:
1. Detection and Notification: The first step is to detect and confirm the outbreak through surveillance systems, health care providers, and laboratory testing. Once suspected cases are identified, they should be reported to the local health department.
2. Investigation: Public health officials will conduct a thorough investigation to determine the source of the outbreak, including interviewing affected individuals, conducting food and environmental testing, and tracing the origin of the contaminated food.
3. Collaboration: Collaboration between local, state, and federal health agencies, as well as with industry partners, is crucial for a timely and effective response to the outbreak.
4. Control Measures: Implementing control measures such as recalling contaminated food, issuing public health alerts, and implementing sanitation and hygiene protocols in food establishments to prevent further spread of the illness.
5. Communication: Transparent and timely communication with the public, healthcare providers, and stakeholders is essential to provide accurate information about the outbreak, preventive measures, and any updates on the investigation.
6. Monitoring and Evaluation: Continuously monitor the situation, conduct follow-up investigations, and evaluate the effectiveness of control measures to ensure the outbreak is contained and prevented in the future.
By following these protocols and working collaboratively, Arkansas can effectively respond to foodborne illness outbreaks and protect the health and safety of its residents.
12. How should food establishments in Arkansas handle potentially hazardous foods?
Food establishments in Arkansas should follow strict protocols to handle potentially hazardous foods to ensure food safety and prevent foodborne illnesses. Here are some key steps they should take:
1. Training: All staff should receive proper training on food safety practices, including handling potentially hazardous foods.
2. Storage: Potentially hazardous foods should be stored at the correct temperatures to prevent bacterial growth. Refrigerators should be set below 41°F and freezers at 0°F or below.
3. Separate storage: Potentially hazardous foods should be stored separately from ready-to-eat foods to prevent cross-contamination.
4. Handling: Use separate utensils and cutting boards for raw and cooked foods to prevent the spread of bacteria.
5. Cooking: Potentially hazardous foods should be cooked to the recommended internal temperatures to kill any harmful bacteria.
6. Cooling: Foods should be cooled rapidly to prevent bacteria from multiplying. Use shallow pans, ice baths, or rapid chill units for this purpose.
7. Reheating: When reheating potentially hazardous foods, ensure they reach a minimum internal temperature of 165°F within two hours.
8. Monitoring: Regularly monitor the temperature of refrigerators, freezers, and food during storage to ensure they are within safe limits.
9. Labeling: Properly label potentially hazardous foods with dates to ensure proper rotation and disposal if necessary.
10. Hygiene: Staff should practice good personal hygiene, including handwashing and wearing clean uniforms, to prevent contamination of potentially hazardous foods.
By following these protocols, food establishments in Arkansas can minimize the risk of foodborne illnesses and ensure the safety of their customers.
13. What are the regulations for serving and selling food at farmers markets in Arkansas?
In Arkansas, there are specific regulations that vendors at farmers markets must follow when serving and selling food. It is crucial to adhere to these regulations to ensure the safety and quality of the food being offered to consumers. Some of the key regulations for serving and selling food at farmers markets in Arkansas include:
1. Licensing: Vendors must obtain the necessary licenses and permits from the Arkansas Department of Health and local health departments to sell food at farmers markets. This includes a Food Establishment Permit or Mobile Food Unit Permit, depending on the type of operation.
2. Food Safety Guidelines: Vendors are required to follow strict food safety protocols to prevent contamination and ensure the safety of the food products. This includes proper handwashing procedures, proper storage of food items, and maintaining a clean and sanitary food preparation area.
3. Labeling: All food products sold at farmers markets must be properly labeled with important information such as ingredients, allergens, and expiration dates. This helps consumers make informed choices and prevents any potential health risks.
4. Temperature Control: Vendors must adhere to temperature control requirements to prevent foodborne illness. This includes keeping hot foods hot and cold foods cold to maintain safe temperatures.
5. Sampling: If vendors offer food samples at farmers markets, they must do so in a safe and hygienic manner. This includes using utensils to serve samples, providing handwashing stations for customers, and ensuring that samples are kept at the correct temperature.
By following these regulations and guidelines, vendors at farmers markets in Arkansas can ensure the safety and quality of the food they are serving and selling to customers. It is essential to stay informed about current regulations and undergo proper training to maintain compliance with food safety protocols.
14. How should food establishments in Arkansas handle food allergies and sensitivities?
Food establishments in Arkansas should take food allergies and sensitivities seriously to ensure the safety of their customers. Here are some important steps they should follow:
1. Educate staff: Training employees on the importance of food allergies and sensitivities, common allergens, and how to prevent cross-contamination is crucial.
2. Clearly label allergens: Ensure that all ingredients are clearly labeled on menus or signage, highlighting common allergens such as nuts, dairy, gluten, etc.
3. Communication with customers: Encourage customers to inform staff about any allergies or sensitivities they have before ordering.
4. Special handling procedures: Establish protocols for handling, storing, and preparing food for customers with allergies to avoid cross-contact.
5. Separate preparation areas: Consider having designated areas or tools for preparing allergy-safe meals to prevent cross-contamination.
6. Regularly review and update protocols: Stay informed about food safety regulations and best practices for managing food allergies and sensitivities to continuously improve protocols.
By implementing these measures, food establishments in Arkansas can create a safer dining experience for customers with food allergies and sensitivities.
15. What are the guidelines for transporting food safely in Arkansas?
In Arkansas, there are specific guidelines that need to be followed to ensure the safe transportation of food:
1. Temperature Control: It is crucial to maintain proper temperature control during food transportation, especially for perishable items. Cold foods should be kept at or below 40°F (4.4°C) while hot foods should be kept at or above 140°F (60°C) to prevent bacterial growth.
2. Packaging: Food should be properly packaged to prevent cross-contamination and spillage during transportation. Use appropriate containers and sealing methods to ensure that the food remains safe and secure.
3. Cleanliness: Ensure that the transportation vehicle and containers are clean and sanitized before loading the food. This helps prevent the spread of harmful bacteria and contaminants.
4. Secure Transportation: Food should be securely stored and stacked during transportation to prevent shifting and potential contamination. Use restraints or dividers if needed to keep the food items in place.
5. Monitoring: Regularly monitor and record the temperatures of the food during transportation to ensure that they stay within the safe range. This helps identify any potential issues and allows for timely corrective actions to be taken.
By following these guidelines for transporting food safely in Arkansas, you can help ensure that the food reaches its destination in a safe and sanitary condition, reducing the risk of foodborne illnesses and contamination.
16. What are the requirements for food establishments in Arkansas during power outages or other emergencies?
During power outages or other emergencies, food establishments in Arkansas are required to adhere to strict protocols to ensure the safety of their products and customers. Some of the key requirements for food establishments in Arkansas during such situations include:
1. Maintaining temperature control: It is crucial for establishments to monitor and document the temperature of potentially hazardous foods, such as meat, dairy, and perishable items. These foods must be kept at safe temperatures to prevent bacterial growth that can lead to foodborne illness.
2. Implementing a food safety plan: Establishments must have a documented food safety plan that outlines procedures for handling food during emergencies. This plan should include measures for proper storage, monitoring, and disposal of food items to prevent contamination.
3. Communication and updates: During power outages or emergencies, establishments must have a communication plan in place to keep customers informed about the situation. This can include posting updates on social media, websites, or at the establishment itself.
4. Training and education: Staff members should be trained on emergency procedures and food safety protocols to ensure that they can respond effectively during such situations. Training should cover topics such as temperature control, sanitation, and emergency response.
5. Compliance with regulations: Food establishments must comply with all relevant local and state regulations during emergencies. This includes following guidance from the Arkansas Department of Health and other regulatory bodies to ensure food safety and public health.
By following these requirements and implementing proper protocols, food establishments in Arkansas can effectively navigate power outages and other emergencies while maintaining the safety and quality of their products.
17. How should food establishments in Arkansas ensure the safety of food delivery services?
Food establishments in Arkansas can ensure the safety of food delivery services by implementing the following protocols:
1. Proper Packaging: Food should be packaged in secure containers that prevent contamination and maintain the appropriate temperature during transportation.
2. Temperature Control: Utilize insulated bags or containers to keep hot foods hot and cold foods cold to avoid bacteria growth.
3. Sanitation Practices: Ensure that delivery drivers follow proper hygiene practices, such as handwashing and wearing gloves, to prevent the spread of pathogens.
4. Secure Delivery Vehicles: Regularly clean and sanitize delivery vehicles to prevent cross-contamination between deliveries.
5. Contactless Delivery: Implement contactless delivery options to minimize physical contact between customers and delivery drivers.
6. Training: Provide training to staff on food safety protocols specific to delivery services to ensure compliance and reduce risks of contamination.
7. Monitoring and Auditing: Regularly monitor and audit food delivery processes to identify any areas of improvement and ensure ongoing compliance with safety protocols.
By following these guidelines, food establishments in Arkansas can help ensure the safety of their food delivery services and protect the health of their customers.
18. What are the guidelines for safe food handling during special events or food festivals in Arkansas?
Safe food handling during special events or food festivals in Arkansas is crucial to prevent foodborne illnesses and ensure the safety of consumers. Some guidelines to follow include:
1. Training and Education: Ensure that all staff members involved in food preparation and handling are properly trained in food safety practices, including proper handwashing, temperature control, and contamination prevention.
2. Personal Hygiene: Staff should maintain good personal hygiene practices such as wearing clean uniforms, hairnets, and gloves when handling food. Additionally, employees should refrain from working if they are sick or have any symptoms of illness.
3. Cross-contamination Prevention: Implement practices to prevent cross-contamination, such as using separate cutting boards and utensils for raw and cooked foods, and regularly cleaning and sanitizing surfaces and equipment.
4. Temperature Control: Monitor and record the temperatures of food items regularly to ensure that hot foods are kept hot (above 140°F) and cold foods are kept cold (below 40°F) to prevent bacterial growth.
5. Safe Water and Ice: Ensure that water used for food preparation, cleaning, and ice-making is safe and potable. Ice should be made from clean water and stored in sanitary conditions to prevent contamination.
6. Monitoring and Supervision: Designate a food safety supervisor or manager to oversee food handling practices during the event and ensure that all guidelines are being followed.
By following these guidelines and implementing strict food safety protocols, special events and food festivals in Arkansas can promote a safe and enjoyable dining experience for attendees.
19. How should food establishments in Arkansas handle food waste and disposal?
In Arkansas, food establishments must adhere to specific guidelines when handling food waste and disposal to maintain food safety and hygiene standards. Here are some steps that food establishments in Arkansas should follow:
1. Segregation: Food waste should be separated from other types of waste to prevent contamination and facilitate proper disposal.
2. Storage: Food waste should be stored in leak-proof, durable containers to prevent spillage and odors. It should be kept in a designated area away from food preparation and storage areas.
3. Timely disposal: Food waste should be disposed of regularly to prevent the buildup of pests and odors. Establishments should follow the local regulations for the frequency of waste collection.
4. Composting: Consider implementing a composting program for food waste if feasible. This can help reduce waste and promote sustainability.
5. Staff training: All staff members should be trained on proper food waste handling procedures to ensure compliance with regulations.
6. Record-keeping: Keep records of food waste disposal activities to demonstrate compliance during inspections.
By following these steps, food establishments in Arkansas can effectively manage food waste and disposal in accordance with food safety protocols.
20. What are the regulations for food safety inspections and enforcement in Arkansas?
In Arkansas, food safety inspections and enforcement are primarily regulated by the Arkansas Department of Health (ADH) through its Food Protection Program. Food establishments in the state, including restaurants, grocery stores, food processing plants, and food trucks, are subject to routine inspections to ensure they are operating in compliance with food safety regulations.
1. Inspections: Food establishments in Arkansas are inspected on a regular basis by health inspectors from the ADH. These inspections focus on a variety of factors including food storage, preparation processes, cleanliness and sanitation practices, employee hygiene, temperature control, and pest control measures.
2. Enforcement: If violations of food safety regulations are identified during an inspection, the ADH has the authority to take enforcement actions against the establishment. This can include issuing citations, fines, closure orders, and even legal action in cases of serious violations that pose a risk to public health.
3. Reporting: Food establishments are required to maintain proper records and documentation of their food safety practices. In cases where violations are found, they are required to take corrective actions and follow-up inspections may be conducted to ensure compliance.
4. Training: The ADH also provides training and resources to food establishment operators and employees to help them understand and comply with food safety regulations. This includes food safety certification programs and educational materials on best practices for food handling and preparation.
Overall, the regulations for food safety inspections and enforcement in Arkansas aim to protect public health by ensuring that food establishments maintain high standards of food safety and sanitation practices. Compliance with these regulations is essential to prevent foodborne illnesses and promote safe food handling practices throughout the state.
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