No Section 3 Summary Yes Do you have effective procedures in place to lower the risk of You must answer yes to items cross-contact in storage? 3.2 - 3.8 to select yes here. 4 Self-Serve Dining Options: Back-Of-House 4.1 Observe preparation for a meal service to identify areas at high-risk for cross-contact. Based on your observations, note any areas of concern that need to be addressed in procedures and/or training: 4.2 Procedures are in place to prevent cross-contact during food preparation 4.3 Barrier methods (cutting boards, foil, etc.) are used when preparing ingredients
Section 3 Summary Do you have effective procedures in place to lower the risk of cross-contact in storage? Yes You must answer yes to items 3.2 - 3.8 to select yes here. No 4 Self-Serve Dining Options: Back-Of-House 4.1 Observe preparation for a meal service to identify areas at high-risk for cross-contact. Based on your observations, note any areas of concern that need to be addressed in procedures and/or training: 4.2 Procedures are in place to prevent cross-contact during food preparation 4.3 Barrier methods (cutting boards, foil, etc.) are used when preparing ingredients
Food-Allergy-Dining-Audit-Final-112816.docx