Which item should always be handled in the back kitchen during hours of operation?

The item that should always be handled in the back kitchen during hours of operation is sliced steak. This choice emphasizes food safety and proper handling procedures, particularly concerning raw or potentially hazardous foods. Sliced steak, as a meat product, poses a higher risk for foodborne illness if mishandled or exposed to improper temperatures. Therefore, it should be prepared and handled in a designated back kitchen area where hygiene standards can be strictly maintained, and cross-contamination with other foods can be minimized.

Sliced mushrooms and par-baked bread, on the other hand, may not carry the same level of risk as raw meat, allowing for more flexibility in handling and preparation. Sliced mushrooms are often cooked before serving, reducing their risk when handled properly, while par-baked bread typically requires less stringent handling measures. Focusing on the safe management of sliced steak reflects an essential practice in food service that prioritizes customer safety and the integrity of food handling procedures.