General Preparation

Follow the guideline here:

1. Preparation of food shall be accomplished as quickly and efficiently as possible with the particular aim to minimize handling and maintaining proper temperatures.  And never serve under-cooked foods. Specific locations at the kitchen shall be designated as preparation areas with separation of equipment, utensils and working surfaces for raw and cooked foods.
2. Color coded cutting board and knives should be provided in sufficient amounts and used as per its purposes. Information of color coded cutting boards and knives usage should be posted close to each working tables.
3. Remove from refrigeration only as much food as can be prepared at one time.
4. Potentially Hazardous Food should not be handled or exposed to room temperature more than four hours since it has been removed from refrigerator.
5. Correct sized containers and utensils shall be provided and used to minimize handling. 
6. All employees must be trained in proper hand washing practice and strictly adhere to it. Wash hands before and after handling each food, touch part of body, after breaks or after using latrines. All working clothes such as apron and hair restrain should not be worn outside kitchen and food preparation and serving area.
7. Avoid making direct contact to food being prepared or served. Avoid physical contact with ready to eat food should. Use spatulas, tongs or disposable hand gloves instead of bare hands. Food handlers should wear disposable mask when handling or cooking food. 
8. Verify internal temperature of cooking meat, poultry and seafood by specific food temperature.
9. Employees must be trained on how to properly handle food such as thawing, preparing, cooking, cooling, storing cooked food, reheating potentially hazardous foods) and understand what corrective actions must be taken.