How to maintain a proper clean work area. No cross contamination. Always wipe your work area with a clean rag. Also when walking with a knife in the kitchen always keep the knife pointing down by your side and announce to others in kitchen that you are walking with a knife so that everyone will be aware of the knife out of the knife box. Another thing that i learned from my manager from Sea World is that the cutting boards always go into a sterile trash can with hot water and bleach to kill any bacteria. I also learned that the dishwasher person is always the important person in the kitchen. Without the dishwasher person us cooks could not cook without clean and sanitized dishes. I learned the proper way to debone and cut fillets.