Prior to Day of Service:

Pre-prep – Clean and sanitize prep area.

Prep –

1. Pull beef crumbles from freezer.
2. Place beef crumbles on sheet pans, single layer unopened. Date stamp each tray.
3. Place beef crumbles in cooler on bottom shelf to thaw overnight.
4. Wash hands thoroughly.

CCP: Hold below 41°F.

Day of Service:

Pre-prep –

1. Clean and sanitize prep area.
2. Pull Pasta, cheese sauce and spices from dry storage and place at work station.
3. Pull milk, beef crumbles, catchup and mustard from cooler.
4. Wash hands thoroughly.

Cook: Boiling method:

1. Boil water in steam kettle, tilt skillet, or in a large pot on stove top. Add pasta to boiling water, return to a boil as quickly as possible.
2. Cook pasta for 4 minutes.
3. Drain pasta as quickly as possible
4. 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.

Prep –

1. Spray 4 steam table pans lightly.
2. Whisk together the catchup and mustard.
3. Place 1 pound 14 ounces beef crumbles in each pan.
4. Fold in 1/2 cup of catchup mixture into the beef crumbles.
5. Add 1 gallon plus 2 quarts plus 1 cup pasta per pan.
6. Fold 3 quart plus 1 cups of sauce into each pan with pasta.
7. Cover tightly.

Cook: Bake in convection oven at 325°F for 25 – 30 minutes.
Heat until an internal temperature of 165°F is reached.

CCP: Heat until reaches an internal temperature of 165°F for 15 seconds.

SOP: Batch cook as necessary to insure best end product and nutritional.

Hold: Place in warming cart and hold above 135°F

CCP: Hold above 135°F

Serve: 1 – 8 ounce spoodle.
Each serving is 10.5 ounces or 300 grams

CCP: Hold above 135°F