We inspect all our USDA-sourced ingredients upon arrival, and we don't take any damaged goods, or ingredients not kept at safe temperatures - Frozen ingredients must be below 0° Fahrenheit, refrigerated ingredients below 40° Fahrenheit.
Once safe in our kitchen, we prevent food contamination by keeping raw products separate, covered, cold, and labeled. Raw products are never handled in the vicinity of ready to eat products. When chefs move from raw to prepared ingredients, they're required to sanitize and change gloves.
How do your chefs handle ingredients?
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