A typical work day started at 1300 hours with a safety meeting followed with a schedule for soups that needed to be prepped for the day. After that we would get a recipe for those soups. We would stretch and exercise and go to the production floor. The room was set at 36 degrees. We had 7 different stations of prep work. There was the tomato room, dairy, veggies, meat, base, dry, and the can room. I learned how to prep ingredients according to recipes. I learned how to operate a variety of machines like the cheese shredder, the sour cream pump, paste pump, tomato dice pump, oil pump etc. I learned how to break down, clean, and put these machines back together.