Ham and Salad sandwich

To prevent cross-contamination from occurring we separated the meats veggies and bread from each other by using 2 colored boards which were green and white.

To prevent any injuries between my and my classmates I made sure that the knives we used were away from the edge and kept all class plates and ramekins away from the edge preventing them from falling breaking and hurting myself my teammates and others in the class

While collecting the ham we made sure to use tongs to pick them up and then put them in a ramekin. During the preparation of the vegetables, we washed them thoroughly to get all the bacteria, germs, and leftover dirt that might still be on the vegetables. 

We had the vegetables stored in the fridge (2-4 degrees) to keep them cool and keeping them fresher and preventing them from rotting fast.  Once taken from the fridge we washed them like stated before then we placed them into a ramekin. 

This is the finish product of the Ham and Salad Wrap