DAY OF SERVICE:
Clean and sanitize prep area.
Pull baby carrots and fresh broccoli florets from cooler. 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 put on gloves.
In 6 oz. bowls mix 2 oz. carrots with 0.8 oz. of broccoli. Cover.
Pull eggs, tangerines and bagels from cooler.
Pull clear sandwich wraps.
Wash hands thoroughly and put on gloves. SOP: Never handle ready to eat foods with bare hands.
Open pouches of eggs one at a time or as needed.
Place one egg in each sandwich pouch and seal.
Place one egg in each boat or bag.
Add 1 bagel (wrapped in sandwich bag if not individually wrapped).
Add 2 baby tangerines, 1 cup of ranch dip and 1 pouch of jelly.
Add broccoli and carrot bowl.
Wrap or seal and date stamp.
Day of Service (continued):
Place in cooler and hold until service. CCP: Hold below 41° F.
1 Box Lunch. Add milk for a complete meal.
NOTE: If using commercial hard-boiled eggs, please refer to their nutritional information for meal equivalents.