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This is my virtual site tour about FOF

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This receiving area is the initial start for food and supplies, ensuring quality and safety. It's equipped with scales for weighing goods and lots of space for inspection. Staff responsible for receiving are trained to verify delivery quantities and meet safety standards.

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The storage area is divided into dry, refrigerated, and freezer storage for optimal conditions. Dry storage is for non-perishable items, while refrigerated and freezer storage maintain specific temperatures. Making sure to keep this place organized is key for stock rotation and waste reduction. There are also staff that shelf the inventory in this area.

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The production area, or kitchen, is crucial for food preparation, equipped with various cooking appliances, tables, and utensils. It is designed to ensure efficiency, safety, and hygiene, with separate sections for meat, vegetables, and other food types. The cook(s) are the most responsible in this area for preparing and cooking food. Dietary aid staff also occasionally work here as a helper.

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The washing and sanitization area is dedicated to cleaning and sanitizing dishes, utensils, and cooking equipment, using proper protocol and cleaning agents to maintain a hygienic environment in the kitchen and food preparation areas. Dishwasher staff usually work here but occasionally dietary aid staff use this area as well.