Once the food has been received and stored, it is ready to prepare.
Food preparation involves thawing, cutting, processing, cooking, assembling, cooling or reheating. The potential for bacterial growth is present in each of these steps. The food handler must understand the concept of FAT-TOM and food safety in an effort to limit bacterial growth and prepare safe food.
Thawing Food Prior to Preparation
Potentially hazardous food shall be thawed only:
- In the refrigerator
- Under potable running water for a period not to exceed two hours. The water temperature shall not exceed 75°F and shall be of sufficient velocity to flush loose food particles into the sink
- In a microwave oven
- As part of the cooking process (e.g., cooking frozen hamburger patties, frozen vegetables)
Small Batch Preparation
Where possible, prepare food in small batches to reduce the time the food is in the temperature danger zone: 41°F to 135°F
Food should always be prepared in a diligent manner.
Avoid Cross Contamination
Cross contamination is the transfer of harmful bacteria from one item to another.
Wash and sanitize utensils and equipment after use.
Wash and sanitize cutting boards after every task.
Wash hands frequently and thoroughly.
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Food Handler's Guide for Retail Food Facilities
Housing Inspection Bureau