6.1 Preparation Best Practices

Food preparation is where many foodborne illness risks occur. From thawing frozen foods to prepping ingredients, every step requires attention to time, temperature, and cross-contamination prevention.

The critical rule: Limit the time TCS foods spend in the temperature danger zone (41°F-135°F) to 4 hours maximum during all preparation activities combined.

Four Approved Thawing Methods

Thawing food improperly is one of the most common violations found during health inspections. Never thaw food at room temperature—this allows the outer portions to enter the danger zone while the inside is still frozen.

The ONLY Four Safe Thawing Methods:

For the Exam: Questions often ask which thawing method is INCORRECT. Room temperature thawing, thawing in standing water, or thawing overnight on the counter are all WRONG.

Method 1: Refrigeration (Recommended)

Best practice for food quality and safety

• Place frozen food on the bottom shelf of refrigerator (to prevent drips)
• Keep refrigerator at 41°F or below
• Allow adequate time (24-72 hours for large items like turkeys)
• Can refreeze if thawed properly and not held above 41°F

Example: A 20-pound frozen turkey needs 4-5 days to thaw in the refrigerator.

Method 2: Running Water

Faster method requiring active monitoring

• Submerge food in container under running water at 70°F or below
• Water must be running continuously—never use standing water
• Never let the water pool; must constantly drain
• Food must not exceed 41°F for more than 4 hours total
• Must cook immediately after thawing using this method

Common mistake: Using a sink full of standing water is NOT approved. The water must run continuously.

Method 3: Microwave

Only for immediate cooking

• Thaw in microwave only if food will be cooked immediately after
• Microwaves create hot spots that can start cooking portions of the food
• Never refreeze food thawed in microwave
• Not ideal for large items

Why cook immediately? Microwaving can partially cook portions of the food, bringing them into the danger zone.

Method 4: As Part of Cooking

Direct from freezer to heat

• Common for thin items: frozen burger patties, chicken breasts, fish fillets
• Increases cooking time (usually 1.5x normal cooking time)
• Must still reach proper minimum internal temperature
• Check temperature in multiple spots

Example: Frozen burger patties can go straight from freezer to grill, but cooking time increases from 4 minutes per side to 6 minutes per side.

The 4-Hour Prep Time Limit

Critical Rule: TCS foods can spend no more than 4 hours total in the temperature danger zone during prep.

This 4-hour limit is cumulative, meaning it includes:

• Thawing time (if using running water method)
• Time on prep counter
• Time waiting for next prep step
• Any other time outside temperature control

Best Practices to Stay Within 4 Hours:

1. Prep in Small Batches

• Remove only what you can prep in 30-60 minutes
• Return to refrigeration between batches
• Keep remaining ingredients cold until needed

2. Use Cold Ingredients

• Prep vegetables on ice or in refrigerated prep tables
• Keep ingredients at 41°F or below until ready to use

3. Monitor the Clock

• Note the time when food comes out of refrigeration
• Use timers to track prep time
• Discard food if 4 hours is exceeded

Example Scenario:

• 10:00 AM: Remove chicken from refrigerator (41°F) to prep counter (70°F room temp)
• 10:30 AM: Chicken is prepped and placed in marinade in refrigerator
• Time in danger zone: 30 minutes ✓ SAFE

Violation Example:

• 9:00 AM: Remove vegetables from walk-in cooler
• 1:30 PM: Vegetables still on prep table at room temperature
• Time in danger zone: 4.5 hours ✗ DISCARD REQUIRED

Preventing Cross-Contamination During Prep

Cross-contamination is the transfer of harmful substances from one food to another through contaminated hands, equipment, or utensils.

The Five Key Strategies:

1. Use Separate Equipment

• Designate cutting boards by food type (color-coded system recommended)
• Never use the same cutting board for raw meat and ready-to-eat foods without washing and sanitizing first

Color-Coding System (Industry Standard):

• 🟡 Yellow: Raw poultry
• 🔴 Red: Raw meat
• 🔵 Blue: Raw seafood
• 🟢 Green: Fruits and vegetables
• ⚪ White: Dairy and bread
• 🟤 Brown: Cooked foods

2. Prep Ready-to-Eat Foods First

• Prepare salads, cut fruits, and ready-to-eat items BEFORE raw meats
• Clean and sanitize all work surfaces between food types

3. Wash, Rinse, and Sanitize

• Clean and sanitize cutting boards between each food type
• Wash hands after handling raw foods and before handling ready-to-eat foods

4. Store Foods Properly During Prep

• Keep raw meats below ready-to-eat foods in refrigerator
• Use separate containers to avoid drips

5. Use Separate Utensils

• Never use the same spoon to taste and stir
• Never use the same tongs for raw and cooked meats

Special Considerations: Pooled Eggs

Pooled eggs are eggs that have been cracked and combined (common for scrambled eggs, omelets, batters).

Requirements for pooled eggs:

• Prepare in small batches
• Cook immediately or refrigerate at 41°F or below
• If not cooked immediately, must cook to 155°F minimum
• Label container with date and time
• Discard after 4 hours if held at room temperature

Best practice: Use pasteurized eggs for recipes requiring raw or undercooked eggs (Caesar dressing, hollandaise sauce, tiramisu).

Variance and Specialized Processes

Some preparation methods require a variance from the health department:

Variance required for:

• Smoking food as a method of preservation
• Curing food
• Custom-processing animals
• Using food additives as preservatives
• Packaging fresh juice on-site
• Sprouting seeds or beans
• Reduced-oxygen packaging (vacuum sealing)

Variance is a written document from the health authority that allows an operation to deviate from normal food code requirements, provided they have a HACCP plan to ensure safety.

For the Exam: Know that specialized processes like smoking, curing, and vacuum-packaging require health department approval and a HACCP plan.