The document summarizes food safety practices in food storage and preparation areas. Meats, seafood and poultry were stored separately from other foods and double wrapped with tags noting food type, storage temperature, and expiration dates. Sauces, fruits and vegetables also had dedicated storage with similar labeling. A separate area portioned and repackaged foods for future use along with storage of tags. Each type of food had a designated preparation station to prevent cross-contamination, and hand washing sinks with instructions were provided. Cutting boards were assigned to specific foods and cooking stations displayed proper temperature charts.

1. Food Safety Presentation

2. Are foods properly stored? All the foods were stored in different storage areas depending on the type of food. The meats, seafood, and poultry were stored in their own designated area to keep contamination as low as possible. All the foods were double wrapped to insure food safety. Each tray or container had a tag which stated the type of food being held the temperature that is should be held at, and the date frozen and date to be thrown out.

3. Are foods properly stored? The sauces, fruits, and vegetables had their own area as well. On each tub of sauce you can see a safety tag on it letting you know what sauce is in the container and also the date at which it was stored, and the date to be thrown out.

4. Are foods properly stored?

5. Are foods properly stored? In this area is where they would portion the foods and organize them to put them back into the freezer for future use. They also stored the safety tags for the containers here.

6. Are foods properly stored?

7. Preparation Area Every type of food also had its own prep area. This was done to avoid as much cross contamination as possible. Every employee wore single use gloves and hand washing was a common practice. Every station had its own small hand washing sink with a set of instructions for those not familiar with washing their hands.

8. Preparation Area Dirty hands = Big trouble.

9. Preparation Area Each zone where food was prepped had its own set of tools. Every table was kept clean and sanitized. Around the preparation area you can also find signs which had the color code for each cutting board and for what foods that cutting board was used for.

10. Preparation Area Around the cooking stations they had charts on proper cooking temperatures. This is essential to know because if food isn't cooked to its minimum internal temperature it can cause a food borne illness which can lead to many problems.

11. Preparation Area