(HACCP Process #2)
Meal Equivalencies: 2.75 oz. eq. meat/meat alternate, 1/4 cup dark green vegetable, 1/4 cup other vegetable, 1/4 cup red/orange vegetable, 1/4 cup starchy vegetable
Yield:
20 servings (1 salad, 8.7 oz., 247 g, 1 oz. dressing)- Directions
1 day prior to day of service:
Clean and sanitize prep area.
Pull canned beans from dry storage. Wipe off lid. Open and carefully dispose of lid. Drain well. Place beans in food storage container. Mix in 8 oz. of herb dressing. SOP: Pre-chill ingredients for foods served cold below 41° F before combining.
Cover, date stamp and place in cooler overnight to chill. CCP: Hold below 41° F.
Pull herb vinaigrette dressing from storage, date stamp and place in cooler. CCP: Hold below 41° F.
Pull green beans from cooler. Steam beans lightly. Place in shallow food storage container.
Cover, date stamp and place in cooler overnight to chill. CCP: Hold below 41° F.
Pull small red skin potatoes from dry storage and place at produce sink. CCP: Hold below 41° F.
Scrub potatoes and place at workstation. Cut each into quarters. CCP: Hold below 41° F.
Steam potatoes lightly, leaving the potatoes still firm. Place in shallow food storage container. CCP: Hold below 41° F.
Cover, date stamp and place in cooler overnight to chill. CCP: Hold below 41° F.
- PRE-PREP
Day of service:
Clean and sanitize prep area.
Pull tomatoes and place at produce sink. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
Clean tomatoes and let air dry.
- PREP
Day of service continued:
Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
Slice tomatoes into 1/2″ wedges, (4-8 wedges depending on size of tomatoes). Place in shallow food storage container.
Cover with parchment paper and set aside for assembly.
Pull eggs from cooler and place at workstation.
Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
Cut each egg into 4 wedges and lay on parchment covered sheet pans. Cover with parchment paper and set aside for assembly.
Pull chopped romaine, green beans, potatoes and beans from cooler and place at workstation for assembly.
Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
Using a 4 oz. spoodle, place 1/2 cup or 1.6 oz. of romaine in shallow salad bowl.
On left side, lay out 4 egg wedges per salad.
Next to eggs, lay out haricots verts, 1/4 cup per salad, 1.6 oz.
Add 1/4 cup chopped red potatoes, 1.8 ounce each.
Place 1/4 cup seasoned white beans along the potatoes using a #16 scoop.
Add four 1/2” wedges of tomatoes.
Cover and date stamp. CCP: Hold below 41° F.
Place in cooler until service.
- SERVE
One salad with 1 oz. of robust herb vinaigrette. CCP: Hold below 41° F.
*NOTE
If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.
Ingredients
- 20 Eggs, *Hard-Boiled Eggs, Cut in Large Wedges
- 1 lb. Great Northern Beans, Low Sodium, Drained (USDA Material #100373)
- 2 lb. Haricots Verts, Fresh Thin Green Beans
- 2 lb. 4 oz., Red Skin Potatoes
- 2 lb. Fresh Tomato Wedges
- 2 lb. Fresh Chopped Romaine, RTU
- 8 oz. Robust Herb Vinaigrette
- 20 pieces Robust Herb Vinaigrette, 1 oz. packs
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.