Prior to Day of Service:

Pre-Prep – Clean and sanitize prep area. Pull pasta from storage.  Wash hands thoroughly.Boil water in steam kettle, tilt skillet, or in a large pot on stove top.

Cook – Boiling Method –

1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
2. Add pasta to boiling water, return to a boil as quickly as possible.
3. Cook pasta for 4 minutes.
4. Drain pasta as quickly as possible.
5. Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.

Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Hold – Place drained, cooled pasta in sealed containers, date stamp and place in walk-in, store for service below 40 degrees F.

CCP – Cool hot cooked food from above 135 degrees F to 70 degrees F or lower within two hours, and then cool down to 41 degrees F or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure.

CCP – Hold below 41 degrees F.

Prep –

1. Pull turkey ham from freezer.
2. Place pouches on parchment paper lined sheet pans, single layer.
3. Place on bottom shelf in cooler to thaw.
4. Wash hands thoroughly.

Prep –

1. Pull Italian dressing and spices from dry storage.
2. Wipe off lids.
3. Whisk in seasoning to the Italian dressing.
4. Cover and place in cooler to chill.

CCP – Hold below 41 degrees F.

CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41 degrees F before combining.

Day of Service:

Prep –

1. Pull serving utensils for all ingredients.
2. Pull pasta, dressing, romaine, tomatoes, olives, cheese and turkey ham from cooler.
3. Place at work station and set up an assembly line.
4. Wash hands thoroughly and cover with gloves.

SOP – Never handle ready to eat foods with bare hands.

CCP – Prepare foods at room temperature in two hours or less.

Prep –

1. Mix spicy vinaigrette with the pasta, tossing gently to coat thoroughly.
2. Wash hands thoroughly and cover with gloves.
3. Place 1 cup of romaine in salad bowl using 8 ounce spoodle.
4. Top with 1 cup of dressed pasta using 8 ounce spoodle.
5. Add 1/8 cup tomatoes using #30 disher.
6. Add 1/8 cup pepper using #30 disher.
7. Sprinkle 1 tablespoon of olives over the salad.
8. Top with 1 ounce shredded mozzarella cheese using 2 ounce spoodle.
9. Add 1.51 ounce diced turkey ham.
10. Cover tightly and date stamp.
11. Refrigerate until service.

CCP – Hold below 41 degrees F.

Serve – 3 cups of salad by volume.  Each serving is 12.1 ounces or 345 grams.

CCP – Hold below 41 degrees F.

Each serving of this recipe provides 2 ounces eq. whole grain, 2 ounces eq. meat/meat alternative, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable.