Chapter 8
Flow of Food: Preparation
− Preparation
• Reduce the risk of time-temperature abuse and cross-contamination while prepping
food
o Make sure all equipment is clean and sanitized
o Only remove as much food from the cooler as you can prep in a short period of
time
− General Preparation Practice
• Return prepped food to the cooler or cook is ASAP
• Offer food in a way that does not mislead or misinform guests
• Follow guidelines if using food or color additives
− Corrective Action
Food that has become unsafe should be thrown out unless it can be safety reconditioned
• Thawing TCS Food
o Thaw in a cooler, keeping its temperature at 41°F or lower
o Submerge under running, drinkable water at 70°F or lower
o Thaw in a microwave oven if it will be cooked immediately after
o Thaw as part of the cooking process
o ROP frozen fish should stay frozen until ready for use
− Prepping Specific Food #1
• Meat, Seafood, Poultry
o Clean and sanitize
o Prep separately from fresh produce
o Remove only as much food as can be prepped at one time
• Salad containing TCS food
o Prep in small batches
o Only use leftover TCS ingredients that have been handled safely
o Leave food in the cooler until all ingredients will be mixed
− Prepping Specific Food #2
• Eggs and Egg mixtures
o Handle pooled eggs carefully
o Use pasteurized eggs for undercooked dishes
o Take special care with high-risk populations
o Clean and sanitized
− Prepping Specific Food #3
• Batters and Breading
o Prep in small batches
Flow of Food: Preparation
− Preparation
• Reduce the risk of time-temperature abuse and cross-contamination while prepping
food
o Make sure all equipment is clean and sanitized
o Only remove as much food from the cooler as you can prep in a short period of
time
− General Preparation Practice
• Return prepped food to the cooler or cook is ASAP
• Offer food in a way that does not mislead or misinform guests
• Follow guidelines if using food or color additives
− Corrective Action
Food that has become unsafe should be thrown out unless it can be safety reconditioned
• Thawing TCS Food
o Thaw in a cooler, keeping its temperature at 41°F or lower
o Submerge under running, drinkable water at 70°F or lower
o Thaw in a microwave oven if it will be cooked immediately after
o Thaw as part of the cooking process
o ROP frozen fish should stay frozen until ready for use
− Prepping Specific Food #1
• Meat, Seafood, Poultry
o Clean and sanitize
o Prep separately from fresh produce
o Remove only as much food as can be prepped at one time
• Salad containing TCS food
o Prep in small batches
o Only use leftover TCS ingredients that have been handled safely
o Leave food in the cooler until all ingredients will be mixed
− Prepping Specific Food #2
• Eggs and Egg mixtures
o Handle pooled eggs carefully
o Use pasteurized eggs for undercooked dishes
o Take special care with high-risk populations
o Clean and sanitized
− Prepping Specific Food #3
• Batters and Breading
o Prep in small batches
