Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.
Nails clean and cut low
Clean Sharp Knife
Wedding ring are the only jewelry should be allowed to wear your hands, try not to wear ones with precious stones that might come loose and find their way into the food you're preparing.
Also you notice I put a black slip resistant pad under my cutting board I do not use wet coughs or wet shop towels as they are breeding ground for bacteria.
Any towels on my station must be clean and dry if they are wet they go under my station In my sanitizing liquid bucket.