Food Handling

        • Gloves
        • Platters/Plates/Cutting-Board(s)
        • Knives/silver-ware/plastic-ware
        • Thermometer(s)
        • Plan for keeping food warm after cooking
        • Where to prep — home or on-site.
        • Sauce prep/storage
        • How/Where to keep food cold (ice, cooler, etc.)