1. Chapter 7 The Flow of Food: Preparation

2. General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean and sanitized Prep food in small batches Return prepped food to the cooler or cook it as quickly as possible 7-2

3. Thawing Four Methods for Thawing Food 1. Thaw food in a cooler, at a product temperature of 41°F (5°C) or lower 2. Submerge food under running water at 70°F (21°C) or lower 3. Thaw food in a microwave, only if cooked immediately after thawing 4. Thaw as part of the cooking process 7-3

4. Prepping Specific Food When prepping produce: Make sure produce does not touch surfaces exposed to raw meat and poultry Refrigerate and hold sliced melons and cut tomatoes at 41°F (5°C) or lower Do not serve raw seed sprouts if you primarily serve high-risk populations 7-4

5. When prepping produce: continued Wash it thoroughly under running water before cutting, cooking, or combining with other ingredients Use water a little warmer than the produce Pull leafy greens apart and rinse thoroughly Prepping Specific Food 7-5

6. When prepping produce: continued When soaking or storing produce in standing water or an ice-water slurry, do not mix: Different items Multiple batches of the same item Prepping Specific Food 7-6

7. When prepping breaded or battered food: Prep batter in small batches Throw out unused batter or breading after a set amount of time Do NOT use the same batter or breading for different food items if one item can cause an allergic reaction Prepping Specific Food 7-7

8. When prepping eggs and egg mixtures: Handle pooled eggs (if allowed) with care: Cook promptly after mixing or store at 41°F (5°C) or lower Wash and sanitize containers between batches Consider using pasteurized shell eggs or egg products when prepping dishes requiring little or no cooking Prepping Specific Food 7-8

9. When prepping eggs for high-risk populations: Use pasteurized shell eggs if eggs will be pooled Use pasteurized eggs or egg products when serving raw or undercooked dishes Unpasteurized shell eggs can be used if the dish will be cooked all the way through (i.e., omelets, cakes) Prepping Specific Food 7-9

10. When prepping salads containing TCS food: Make sure leftover TCS ingredients (i.e., pasta, chicken, potatoes) have been handled safely by ensuring that they were: Cooked, held, and cooled correctly Stored for less than 7 days at 41°F (5°C) or lower Prepping Specific Food 7-10