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.)