Objectives: Prevent cross-contamination and time-temperature abuse Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food.
Chapter 7 The Flow of Food: Preparation. When prepping produce: Wash it thoroughly under running water before: Cutting Cooking Combining with other.
Food and color additives: Only use additives approved by your local regulatory authority NEVER use more additives than are allowed by law NEVER use additives.
General Preparation Practices
Challenges to Food Safety
