2. RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees or less. Separate fruits/vegetables: place in areas where cross- contamination are avoided

4. RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided PREPARATION Sanitize tables and cutting boards; ensure that processor/slicer is clean; make salad/sandwiches in batches ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves.

5. H-4: SANITIZING EQUIPMENT, UTENSILS & FACILITIES

6. H-13: WASHING FRUITS & VEGETABLES To prevent or reduce risk of food borne illness or injury by contaminated fruits and vegetables. H-14: PREVENTION OF CROSS- CONTAMINATION OF FOODS To reduce food borne illness by preventing unintentional contamination of food.

7. RECEIVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided PREPARATION Sanitize tables and cutting boards; ensure that processor/slicer is clean; make salad/sandwiches in batches ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves. HOLDING Place finished products in cold storage, allowing enough time for products to chill to 41° degrees.

8. H-10: HOLDING HOT & COLD FOODS To prevent food borne illness by ensuring that all foods are held under the proper temperatures.

9. RECIEVING Check for quality-: refuse crushed, bruised, molded, and wilted items. Temperature zone and dates. COLD STORAGE Place in storage at 41° degrees or less. Separate fruits/vegetables: place in areas where cross-contamination are avoided PREPARATION Sanitize tables and cutting boards; ensure that processor/slicer is clean; make salad/sandwiches in batches ensuring that all items are monitored for time/temp; used chilled ingredients, use gloves. HOLDING Place finished products in cold storage, allowing enough time for products to chill to 41° degrees. SERVICE Place products on serving lines in cold pan, frost top, ice, or insul-ice