For this discussion, let's evaluate where the most critical areas are in maintaining safe food practices in food preparation. This could include thawing, prepping, cooking/temperatures, holding, reheating, and cooling.

In your response address the following:

In your opinion determine which of the critical areas of food preparation is the most difficult to control. Explain your choice. Share an example personal or professional where you have experienced an error that occurred in food preparation and explain how it was addressed.