by All Weather Griller » 26 Jul 2011, 18:06
I think you can prep anytime from when you enter your cooksite. Unless it is meat and requires an inspection! As far as the rules are concerned I have seen nothing in there about prepping things the day before or even practicing when on site.
Where an inspection is required the food needs to be maintained at food safety temperatures and you can't prep is until an adjudicator has approved your cuts.