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.
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.