Preparation is one of the riskiest points in the flow of food. Even if ingredients are delivered and stored safely, a single mistake during prep — an unwashed hand, a shared cutting board, or improper thawing — can undo everything.
Personal Hygiene
Food handlers are part of the process, so their habits directly affect safety.
- Handwashing: Wash hands thoroughly between every task, not just when you think they’re dirty. Cutting raw chicken, then chopping herbs without washing, is enough to spread pathogens.
- Protective clothing: Clean aprons, hairnets, and (when required) gloves help reduce contamination.
- Glove use: Gloves must be changed between tasks. Remember: gloves are not a replacement for handwashing — dirty gloves spread germs just as quickly as dirty hands.
Preventing Cross-Contamination
Cross-contamination is when bacteria or allergens move from one food to another. Small errors here often cause outbreaks.
- Color-coded tools: Red for raw meat, green for vegetables, blue for fish — systems like this help everyone in the kitchen stay consistent.
- Work surfaces: Always clean and sanitize boards, counters, and knives after handling raw foods.
Thawing Safely
Frozen foods must be thawed under controlled conditions. Never leave them on the counter — room temperature is the danger zone. Safe methods include:
- Refrigeration: The slowest but safest method
- Running cold water: Keep food sealed and ensure water stays below 70°F (21°C)
- Cooking directly: Some foods, like frozen vegetables or small cuts of meat, can be cooked straight from frozen
Allergen Management During Prep
Allergen safety is just as important as pathogen safety. Even a trace amount of an allergen can cause a severe reaction.
- Dedicated tools: Use separate utensils and boards for allergen-free dishes
- Clean workspaces: Wash, rinse, and sanitize surfaces before starting allergen-free prep
- Separation: Keep allergen-containing foods physically apart from other ingredients to avoid cross-contact.
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