The document discusses food safety procedures at a facility. Meats, seafood and poultry were stored separately from other foods to prevent cross-contamination. All foods were double wrapped and labeled with storage dates and temperatures. Sauces, fruits and vegetables also had their own storage area and were labeled. Portioned foods were stored in the freezer with tags for future use. Each type of food had a dedicated preparation area to minimize contamination. Employees wore gloves and frequently washed hands, and work stations were kept clean.

1. Food Safety Presentation

3. The meats, seafood, and poultry were stored in their own designated area to keep contamination as low as possible.

4. All the foods were double wrapped to insure food safety.

5. 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.

7. 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.

8. Are foods properly stored?

10. They also stored the safety tags for the containers here.

11. Are foods properly stored?

13. This was done to avoid as much cross contamination as possible.

14. Every employee wore single use gloves and hand washing was a common practice.

15. Every station had its own small hand washing sink with a set of instructions for those not familiar with washing their hands.

18. Every table was kept clean and sanitized.

19. 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.