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While preparing food only remove as much food from the cooler as you can prep in a short period of time. This limits time-temperature abuse. Return prepped food to the cooler or cook it as quickly as possible. Make sure workstations, cutting boards, and utensils are clean and sanitized. Only use food and color additives approved by your local regulatory authority. 

Never use more additives than are allowed by law. Do not use additives to alter the appearance of contaminated food. You cannot sell produce treated with sulfites before it was received in the operation. Never add sulfites to produce that will be eaten raw. All food not presented honestly must be thrown out. This means that any food that is not what it claims to be must be discarded.


  1. Keep temperature in mind while preparing food

  2. Only use approved additives

  3. Food labels must be accurate