On Thanksgiving I observed many instances of food safety and demonstrated food safety while preparing the food. Despite this, I did observe cases where food safety was lacking which I would not have been able to identify before our discussion in class about it. First of all, the foods that we made were turkey, stuffing, sweet potatoes, green beans, turnips, and macaroni. The food was prepared in a manner that was hygienic because everyone washed their hands before preparing the food. The turkey was also prepared separately from the vegetables and foods that are not meat. We also washed all of the vegetables and used clean knives to prepare them. Separate cutting boards were used for the meat and the vegetables and we were constantly cleaning
