Countless people swear by the idea that fresh, raw food is better than cooked food. However, one huge downside that ties into this idea is that raw foods, particularly meats and vegetables, are a living breeding ground for deadly bacteria; poultry, fish, etc. are all kept frozen if unused because of this very reason.

Proper preparation of raw meat is a specialized skill that is time consuming and is quite an endeavor. While prepping and cooking the raw meats is half the battle, the other half is meticulously inspecting the meats to be used for any signs of rotting or overheating. Vegetables are a similar story as they must be kept an eye on for growths or rotting as well.

Restaurant chefs and owners who tackle the task of preparing raw meats, vegetables and fish have found that establishing an hourly system to observe the foods for freshness is the most successful way of maintaining it’s usefulness to their business and customers.

Read more: The Food-Safety Challenge of Nutritious Food