A prep counter is the work surface, typically stainless steel in professional kitchens, where food preparation takes place. Stainless steel dominates because it is durable, non-porous, easy to sanitise, and resistant to the acids, heat, and knife work of a working kitchen. Organisation of the prep counter reflects kitchen discipline: separate zones or colour-coded boards for raw meat, vegetables, and ready-to-eat foods to prevent cross-contamination; ingredients stored below in refrigerated drawers; tools within reach; and surfaces cleared and sanitised between tasks. Environmental health inspections scrutinise prep areas closely, since most cross-contamination failures happen here rather than at the stove. The domestic equivalent, the kitchen worktop, benefits from the same principles on a smaller scale: clean as you go, separate raw and ready-to-eat, and respect the surface that touches the food.