May 16, 2011
The team had a field trip.
They brought information about FLL and next fall's Food Factor.
The food safety trainer gave them much information on food safety.
Different jobs are done in different places with different color gloves.
One for cooked food and another for uncooked.
Yellow colored tray for raw chicken.
Refrigerators at correct temperatures.
Food in different places.
One day old food in one, 2 day in another and so on.
He said the most work time was moving product from place to place.
Temperate is extremely important at all times.
Everything is dated
and color coded.
Washing is very important.
After washing hands for 25 seconds
the water is turned off with the towels.
The end of the tour was an ice cream treat.
