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.