Refer to Case Study D - Keeping foods safe 1. How should the employee store the foods to prevent cross contamination? 2. How can the employee protect foods from pests? Case Study D - Keeping foods safe Food has been delivered to the storage area; the employee tasked with storing these must ensure they are kept safe from cross-contamination and pests. They must store the following items: Cold cooked meats in a tray that have come back from the kitchen (according to the two-hour/four-hour rule, they have been in the unsafe temperature zone for a total of 25 minutes) Cheese wrapped securely in wax paper delivered from a local cheese maker Fresh chilled sardines laid out on a box of ice delivered from a local fishmonger Freshly baked and cooled flaky pastries in a basket. The employee may choose to use any additional or alternative containers and packaging to ensure their safety