1. Directions: 1 Day Prior to Day of Service:
2. Prep:
3. Day of Service:
4. Pre-prep:
- Prepare the workstation by cleaning and sanitizing all areas.
- Pull fresh whole grapes from cooler and place at produce washing station.
- Rinse thoroughly but softly to not bruise the fruit.
- Place fruit in full pans with perforated pans inside and allow the fruit to drain.
- CCP: Prepare foods at room temperature in two hours or less.
- CCP: Wash hands for 20 seconds in a hand sink, dry properly, and put on gloves before beginning preparation. Repeat process as often as needed per HACCP guidelines.
2. Prep:
- Wash hands thoroughly and put on gloves.
- Pull grapes or cut into bunches, about 14 grapes per half-cup.
- Place fruit in food storage container, cover and date it and place in cooler on higher shelf.
- CCP: Never handle ready to eat foods with bare hands.
- CCP: Hold below 41°F
3. Day of Service:
- Clean and sanitize the work station.
- Pull entree containers and lids and place at workstation.
- Pull eggs from cooler, open, and place on parchment lined sheet pan.
- Wash hands thoroughly and put on gloves.
- Slice eggs in half using a paring knife.
- Open, fluff yolk with a fork, and sprinkle with paprika.
- CCP: Prepare foods at room temperature in two hours or less.
- CCP: Never handle ready to eat foods with bare hands.
4. Pre-prep:
- Pull rolls from the freezer and place at the workstation.
- Pull grapes, broccoli, cheese sticks, buttery spread, and dressing from cooler and place at workstation.
Persons
96
Serving Size
1 Package
Prep Time
0 minute
Cook Time
0 minute