Chapter 7 The Flow of Food: Preparation. General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean.
Objectives: Prevent cross-contamination and time-temperature abuse Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food.
Equipment – Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity – Only remove as much food from the cooler as you can.
General Preparation Practices
How To incorporate Balanced Snacks in your Schedule
