What This Covers:
How to use Prep Sheets and Par Levels
Correct Prep Procedures for core ingredients
Knife & Chopping Board Colour Codes (UK food safety)
How to Prep for Busy Shifts
Proper Labelling, Storage, and Safety
Prep Sheets & Par Levels
What is a Prep Sheet?
Your daily plan for what needs to be prepped, how much, who did it, and when.
Each prep sheet includes:
Item name
Par level = target amount to prep for the day
Amount prepped
Start/finish time
Use-by date
Prepped by
Checked by (Manager/Shift Lead)
Why Use Par Levels?
Par levels help you:
Prep enough, but not too much
Reduce waste
Stay ahead of busy periods
Support speed of service
Par levels are reviewed weekly by managers and adjusted for:
Day of the week
Bookings/events
Weather
Trends
Knife & Board Colour Code:
To prevent cross-contamination, always use the correct knife and board colours:
Red | Yellow | Green | White | Purple | Brown | Blue |
Raw Meat | Cooked Meat | Salad & Veg | Bakery/Diary & Sauces | vegan/Allergen-Free | Root Veg | Raw Fish |
Mince for patties | Bacon, Cooked Chicken | Lettuce, chives, Jalapenos, spring onions, | Buns, Cheese, Ranch, Korean BBQ, Slaw | Vegan Patties, Vegan Cheese | (not in use currently) | (not in use currently) |
* Never mix boards/knives between categories.
* Always clean and sanitise equipment between prep tasks.
Standard Prep Procedures
All items must be:
Labelled correctly
Stored at <5°C (unless ambient like sesame)
Rotated using FIFO (First In, First Out)
Examples:
Chives
Use sharp knife (green board)
Finely slice (no bruising)
Store in container, label with 2-day shelf life
Iceberg Lettuce
cut into quarters, remove core
slice into 2mm ribbons (Green Board)
Chopped Jalapeños
Drain fully
Chop into 2-3mm bits (Green Board)
Spring Onions
Slice diagonally at 5mm thickness (green board)
Store in sealed container, 2-day shelf life
Beef Patties
Defrost mince overnight (labelled "Defrosted On")
Portion into 85g balls using gloves and container on scale
Stack with greaseproof between layers (max 2 layers in the gastro)
Label and store in fridge (<5°C)
Use within 3 days from defrost date (red board/knife)
Bacon (Non-Halal)
Cook on flat top until fat renders (not crispy)
Cool, place into clean container (yellow board)
Label: use within 3 days
Reheat safely during service
Spicy Ranch
Weigh and mix ingredients
Decant into labelled squeezy bottle
Store at <5°C
Label: Use within 3 days
Toasted Sesame
Toast black/white sesame in dry pan
Cool and store in airtight container
Label and use within 5 days
Store ambient in dry store
Korean BBQ Sauce
Mix Korean sauce + Bullseye BBQ
Decant into bottle, label clearly
Store below 5°C
Label shelf life: 3 days
Slaw
Mix ingredients in bowl
Let soften for 10+ mins
Label and store below 5°C
Label: Use same day
Prepping for Busy Shifts:
Prep isn’t about volume. It’s about timing, accuracy and rhythm.
🧠 Tips:
Always check shift brief and projected trade
Don’t prep everything in bulk early — focus on high-turnover items first
Use batch prep for sauces, toppings, and patties when 60+ covers expected
If 3+ tickets drop in service, trigger batch cooking (grill, fry)
Be proactive:
✅ Refill sauce bottles at quiet times
✅ Restock build line with backup
✅ Flag low prep early, don’t wait for a panic
Labelling, Hygiene & Compliance
Label Must Include: (Example)
Item Name: Spicy Ranch
Prep Date: 15/05/25
Use-By Date: 18/05/25
Prepped By: Jamie
Every prep item must be clearly labelled.
❌ No unlabelled items on the line or in the fridge.
✅ Use Trail App to log defrost dates and wastage.
✅ Always follow allergen safety protocols.
End-of-Prep Checklist
Prep sheets filled, signed & accurate
All items labelled, stored correctly
Workstations sanitised
Knife/board sanitised and returned to correct station
Trail entries complete (temps, waste, defrost)
Fridges restocked & line ready for service