Prior to Day of Service:

Pre-prep – Clean and sanitize prep area.

Prep – Pull pasta from dry storage.  Wash hands thoroughly

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°F.

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

CCP: Hold below 41°F

Prep-

1. Pull diced turkey from freezer.
2. Place pouches of turkey on sheet pan in a single layer to thaw, date stamp.
3. Place turkey on bottom shelf in cooler.
4. Wash hands thoroughly.

CCP: Hold below 41°F

Day of Service:

Pre-prep –

1. Clean and sanitize prep area.
2. Pull egg from cooler and place at workstation.
3. Wash hands thoroughly and cover with gloves.Slice eggs and place each shingled together on a full sheet pan covered with parchment paper.
4. Cover with parchment paper until assembly.

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

Prep –

1. Pull avocados from cooler and wash well at produce sink.
2. Place cleaned avocados at work station.
3. Wash hands thoroughly and cover with gloves.
4. Cut avocados in half and remove pit.
5. Slice each 1/2 in skin, then remove and gently shingle slices on parchment paper covered full sheet pan.
6. Cover with parchment paper until assembly.

Pre-prep –

1. Pull serving utensils for all ingredients and salad containers and place at work station.
2. Pull pasta, romaine, diced tomatoes and turkey from cooler.
3. Place all at work station, setting up an assembly line.
4. Wash hands thoroughly and cover with gloves.

Prep –

1. Place 1 cup chopped romaine in serving container using 8 ounce spoodle.
2. Top with 1 cup of whole grain rotini pasta using 8 ounce spoodle.
3. Add 1/2 hard cooked sliced egg.
4. Top with 1/4 cup avocado (about 3 slices 3/8″ thick by 3 – 3.5″), fanning slices as possible.
5. Add 1/4 cup tomatoes using 2 ounce spoodle.
6. Top with 2 ounces of diced turkey using 2 ounce spoodle.
7. Cover tightly and date stamp.
8. Refrigerate until service.

CCP: Hold below 41°F

Each serving provides 2 ounces eq. whole grain, 2 ounces eq. meat/meat alternate, 1/2 cup dark green vegetable, 1/4 cup red/orange vegetable and 1/4 cup other vegetable.