The old anal chef would like to throw in that:
Please take a sanitation or food handling course before you get started.
Please don't take offence to this. I'm not implying anything. It's just that soo many people seem to write this off as common sense. It's anything but. You need to know times and temps, especially if you are creating a liability from your service. There are formulations for chilling and freezing, how long food items can be out for preperation etc.
I only say this because PCing is becoming soo popular, that it is set up for a crash on sanitation. I've already seen a hidden camera thing done in Houston.
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