(HACCP Process #2)
Yield:
100 servings (1 piece, 4.6 oz. 129 g)Meal Equivalence:
2.5 oz. eq. meat/meat alternate, 1/4 cup starchy vegetable- Directions
3 days prior to day of service:
Pull eggs from freezer. Open cases and remove cartons from case.
Place cartons on sheet pans with space between to allow for thawing.
Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
Wash hands thoroughly.
- PRE-PREP
Day of service:
Clean and sanitize prep area.
Pull chopped red skins from freezer and place at workstation.
Pull 2 full sheet pans plus 1 half pan and place at workstation. Cover with parchment paper and lightly spray with pan spray.
Wash hands thoroughly.
Open bags of potatoes, empty onto trays, shaking to spread out potatoes. Use 4 lb. per full sheet pan and 2 lb. per half pan sheet pan.
- COOK
Place potatoes in preheated 400° F convection or combi oven. Bake for 15-17 minutes. CCP: Heat until an internal temperature of 145° F is reached for 15 seconds.
Empty potatoes into shallow steam table pans.
- HOLD
Hold potatoes in warming cart above 135° F until service. CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.
Clean and sanitize prep area.
Pull salt and pepper and pan spray. Place at workstation.
- PRE-PREP
Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
Wash hands thoroughly and cover with gloves.
- PREP
Day of Service (continued):
Empty eggs into steam table pans, using 3 lb. 12 oz. per pan.
Whisk salt and pepper into eggs in pans, 1 tsp. of each in each pan.
- COOK
Cover eggs and place in preheated 325° F convection or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 155° F is reached. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds.
- HOLD
Hold eggs in warming cart above 135° F until service. CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.
- PREP
Pull cheese from cooler. Open bags and place in a food safe container. Place in assembly line.
To assemble use #1 boat.
Place 1/4 cup of potatoes in boat using a 4 oz. spoodle.
Place 1/4 cup scrambled eggs on top using #16 disher.
Sprinkle 1/2 oz of cheese on top (2 tbsp).
Wrap in a foil sheet and place in warmer.
- SERVE
1 boat. CCP: Hold above 135° F.
Ingredients
- 11 lb. 4 oz. pasteurized whole eggs, frozen (USDA Material #100046)
- 10 lb. seasoned, diced, roasted redskin potatoes
- 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
- 3 tsp. salt
- 3 tsp. ground, black pepper
- 1 oz. pan spray
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.