What are the malpractices of food vendors and manufacturers?

- Unsanitary conditions: This can include improper food handling, storage, and preparation, such as leaving food out at room temperature for too long, not washing hands or utensils, or using contaminated water.

- Mislabeling: This can include not listing all ingredients on a food label, using misleading or deceptive labeling, or not dating food products accurately.

- Using unsafe ingredients: This can include using ingredients that are past their expiration date, using unapproved or unsafe additives, or using ingredients that are not fit for human consumption.

- False advertising: This can include making false or misleading claims about the nutritional value or benefits of a food product.

- Selling expired or spoiled food: This can include selling food that has passed its expiration date or that is otherwise spoiled or unsafe to eat.

- Using unapproved chemicals or additives: This can include using chemicals or additives that are not approved for use in food products or that are used in excessive amounts.

- Violating health and safety regulations: This can include failing to comply with local, state, or federal health and safety regulations, such as those related to food handling, storage, and preparation.