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Before you start handling food, you need to make sure that your work area and tools are all cleaned and sanitized. In a commercial setting, this is called a pre-op, which is short for pre-operational. At this point you will need to fill a small bowl or bucket with soapy water and another bucket with sanitizer, which can be a blend of bleach and water. You also need a separate clean towel to use with each bucket.

You can disinfect with a solution of one tablespoon of bleach to one gallon of cold water. If it’s hot, the chlorine will evaporate off, so be sure to use cold water.

Once your cleaner and sanitizer buckets are ready to go, clean down each work surface with the soapy water and then wipe it down with the sanitizer.

Once you have cleaned and sanitized each surface, clean and sanitize all of the tools and equipment you intend to use. These include knives, cutting boards, bowls, and any other object or device that will come in contact with food. Last but not least, you will want to visually inspect any device you will be using, like your grinder or stuffer, to make sure there aren’t any food particles that you missed the last time it was cleaned and put away.

One way to avoid missing any of these details is to put together a prep list, like the one shown in Figure 2-3. You can print this list and have it in the kitchen for when you get started, and then simply check off the items as you clean and sanitize them.

Once you’ve checked everything off your list, you’re ready to get started.

Mark LaFay

FIGURE 2-3: ‘Clean and Sanitize’ prep list.

You should also create a checklist that you can use when you’re finished in the kitchen. This is a good way to make sure everything is properly cleaned and sanitized before you put it away.