Prior to Day of Service: 

Pre-prep – Clean and sanitize prep area.  Pull pasta and dressing from dry storage.  Wipe off dressing lid and refrigerate overnight.  Wash hands thoroughly.

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

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 – Pull chicken from freezer.  Place pouches of chicken on sheet pan in a single layer to thaw, date stamp.  Place chicken on bottom shelf in cooler.  Wash hands thoroughly.

CCP: Hold below 41 degrees F.

Day of Service:

Pre-Prep –

1. Clean and sanitize prep area.
2. Wash hands thoroughly.
3. Pull peppers from cooler.
4. Wash thoroughly and drain.
5. Wash hands and put on gloves.
6. Slice peppers into thin strips.
7. Pull from cooler – broccoli, pasta, dressing and chicken
8. Plat at work station to set up an assembly line.

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

Prep – Wash hands thoroughly and cover with gloves.  In large food bins toss pasta with salad dressing to coat lightly.  Wash hands and cover with gloves.

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

Prep:

1. Place 1/2 cup of romaine in serving container using 1 – 4 ounce spoodle.
2. Top with 1 cup of pasta using 1 – 8 ounce spoodle.
3. Add 1/4 cup of pepper using 1 – 2 ounce spoodle.
4. Add 1/4 cup of broccoli florets using 1 – 2 ounce spoodle.
5. Top with 2 ounces of diced chicken.
6. Cover tightly and date stamp.
7. Refrigerate until service.

CCP: Hold below 41 degrees F.

Serve – 2 1/4 cups of salad.

Each serving is 10.3 ounces or 293 grams.

CCP: Hold below 41 degrees F.

CCP: Discard cold potentially hazardous food after four hours if they have not been properly held below 40 degrees F.

Each serving of this recipe provides 2 ounces eq. whole grains, 2 ounces eq. m/ma, 1/2 cup dark green vegetable and 1/4 cup red/orange vegetable.