Special Events Menu Halloween
Physical Space, Atmosphere, & Ambiance
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
ELEVATE THE PLATE Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: Sight, Sound, Smell and Taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Plating Tips & Tricks Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
Chef David Pyper Culinary Specialist, Ontario
THE RIGHT TOOL FOR THE JOB A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
WE EAT WITH OUR EYES Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest. Attention to Details: Wipe any smudges or spills to enhance overall presentation. Art Form: Remember, plating is creative; there are no strict rules.
ICE Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
DESSERT AS A WORK OF ART Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
ADD SOME FLAME
CRISP IT UP
WIPE YOUR PLATES
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
USE THE TOPS MAKE COLOURS POP Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
APPETIZ ER Spooky Black Bean Pumpkin Soup Deviled Eggs
MAINS Pork Stuffed Peppers With Sweet Potato Fries
Mushroom Ravioli with Tomato Sauce With Yellow & Green Beans
DESS ERTS Candy Corn Fruit Parfait Vegetarian Chocolate Pudding
BEV ERAG ES Cranberry Orange Cocktail Tea or Coffee
SNACK CART IDEAS
DRINK IDEA
SNACK IDEA
VAMPIRE PUNCH
RICE KRISPY TREAT
Tip: Mix Fruit Punch and Club Soda for a sparkling, Halloween drink
Tip: Serve some Halloween decorated Rice Crispy Treats!
DECORATIONS & ACTIVITES
DECORATION IDEA
ACTIVITY IDEA
Add a special touch to meal services with a Halloween Day Card
Host a pumpkin carving event and use battery operated tea lights to decorate outside of resident’s rooms
APPETIZ ER Spooky Black Bean Pumpkin Soup Deviled Eggs
MAINS Pork Stuffed Peppers With Sweet Potato Fries
Mushroom Ravioli with Tomato Sauce With Yellow & Green Beans
DESS ERTS Candy Corn Fruit Parfait Vegetarian Chocolate Pudding
BEV ERAG ES Cranberry Orange Cocktail Tea or Coffee
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Delivering Smiles & Satisfaction to the Continuum of Care through Foodservice Technology Providing solutions for communities ranging from independent senior living through complex acute care, MealSuite is a fully integrated software & hardware technology set, designed to automate and simplify your end-to-end foodservice operations, so that staff can spend more time focusing on the quality of care for their patients and residents.
Why choose a complete foodservice management technology? Put Time Back in Your Day Streamlined operations mean less administrative load, boosted efficiencies and more time for staff to spend with patients and residents
Enhance Patient and Resident Experience MealSuite provides a comprehensive card file with the ability to keep record of resident likes, dislikes, allergens, food textures and diet orders so you can cultivate personalized dining experiences that ultimately boost satisfaction.
Take Worry Off Your To-do List We know you’re busy, let our in-house team of dietitians do your heavy lifting. With MealSuite, it’s easier than ever to meet HIPAA Requirements, implement HACCP Controls, output compliant nutrition reports and meet needs for therapeutic and texture-modified diets.
MealSuite technology makes it easy to juggle all your foodservice tasks Scan the code to schedule a demo & check out our free industry resources: LOW LABOR MENU FORTIFIED RECIPES E-BOOKS
Our Commitment to You is Unparalleled More than just a software provider, MealSuite is your partner. You, as our customer, always come first. We are passionate about our industry and are here for you 24/7, every step of the way. Our dedicated team is always innovating with the ultimate goal of helping you serve more smiles in your community.
sysco.ca/healthcare/synergy-tech-suite
MEALTIME JOKE CARDS
PRINTABLE “THANK YOU” CARDS
EHR INTEGRATION
The Complete Foodservice Ecosystem
EFFORTLESS MENU & RECIPE PLANNING
BEDSIDE ORDERING VIA TABLET
OPTIMIZED PURCHASING
Healthcare and Senior Living Dietary, Point of Sale and Kitchen Management Solution
ONLINE ORDERING
(Picture of kitchen)
Menu Planning Use the dynamic recipe database, pre-coded ingredients, and reporting & forecasting capabilities to easily plan menus that meet budgets, ensure quality, cut waste and meet nutritional goals. Nutritional Analysis Use our tools to analyze nutritional values based on exact ingredients and recipe volumes.
TOUCHSCREEN MENU BOARDS
PAPERLESS PRODUCTION MANAGEMENT POINT OF SALE SYSTEM
FOOD SAFETY TECHNOLOGY PERSONALIZED SERVICE
Recipe Management Enjoy 9,000+ built-in regular and therapeutic recipes curated by registered dietitians. Use or modify our recipes or create your own. Many are HACCP-ready, complete with dislike & allergen flags.
Point of Sale Take orders on tablets or self-service kiosks and send them to kitchen screens and printers. Offer a range of meal plans & charge options for residents and staff, all with MealSuite-supported hardware!
Optimized Buying MealSuite integrates with major food distributors so you can enjoy a seamless purchasing experience and live pricing to help you stay on budget.
TOUCH Technology Provide front and back-of-house automation, in a paperless environment, allowing you to access real-time menu and resident information on interactive screens, menu boards & ordering tablets.
Production Management Streamline production by forecasting your service requirements. Know what to make, when to make it and where it’s going. Print production reports by area or display production requirements on screens in your kitchen.
Personalized Meal Service MealSuite supports non-select, advance select, select, tableside, and in-room dining. From tableside orders to tray tickets, snack labels and individualized menus, bolster your workflow with the reports you need to deliver personalization.
MEALSUITE
Customize your solution with technology extensions so you can be fully supported in all aspects of your foodservice ecosystem.
MealSuite CONNECT: EHR Integration Instantly transfer ADT, Allergies, Diet Orders and resident photos from your EHR provider into your MealSuite system, so you can save time, mitigate risk of keystroke error and improve resident dining experience.
Smart Service Suite Take orders and send tickets to the kitchen instantly via tablet or computer from the tableside, bedside or your snack cart. Use our Advance Ordering module to take orders up to 7 days ahead of time!
Portal & Menu Boards Save on labor by allowing patients/residents and staff to self-order & pay, see their account history, view menus and more. Encourage engagement with interactive touch screen menu displays or set up behind a counter to display the rolling menu.
Paperless Kitchen Automate your production processes while meeting the highest level of compliance. Paperless Kitchen Technology takes recipes, production steps and HACCP tracking digital, with real-time reports and alerts, including wireless temperature monitoring.
sysco.ca/healthcare/synergy-tech-suite | 1-866-877-4977 Powered By
MENUS Sysco Menu Emergency Menus Special Event Menus
Reach Out To Your Sysco Representative For Access To The Menus!
RESOURCES: Nourishing News Magazine Nourishing Kitchen Recipes Nourished Aging Toolkits Series
Stay connected with us For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare
Egg Deviled Hmd (Deviled Eggs) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Chill
Tongs
2 halves
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Egg, Hardboiled
50 each
Cut Eggs in half lengthwise. Remove Yolks to mixer bowl. Arrange Whites on a tray.
Mayonnaise, Bulk
300 mL
Mash Yolks. Add remaining Ingredients and mix until smooth. Refill Whites with mashed Yolks. (Use approximately 15 mL for each half.) Sprinkle over top with Paprika.
Salt, Table
2 mL
Mustard, Powder
15 mL
Vinegar, White Bulk
60 mL
3
4
CCP-Maintain <40F/4C.
5
Discard unused product.
2026-07-31 | 09:26 AM
Page 1 of 63
Egg Salad f/Shell (Egg Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#8 scoop
80 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Egg Boiled Hard f/Shell (See recipe details on page 57)
3.2 Kg
Mayonnaise, Bulk
480 mL
3 Pepper, White Grd
3 mL
Onion, Powder
19 mL
4
2026-07-31 | 09:26 AM
Minced
Hard Boiled Egg: Prepare as per separate recipe. Let cool. Combine all ingredients and gently stir. Chill until required.
CCP-Maintain <40F/4C.
Page 2 of 63
P.Egg Salad f/Shell (P.Egg Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg Salad f/Shell (See
2 recipe details on page 2)
6.25 L
3 Mayonnaise, Bulk
2.25 L
Egg Salad: Prepare as per separate recipe.
Egg Salad & Mayo: Puree to desired consistency. Gradually add in Mayonnaise and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 3 of 63
Crackers Soda/Saltine NAS (Unsalted Soda Crackers)
INGREDIENTS
AMOUNT
SERVING SIZE
YIELD
2 each
50
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Portion according to serving size.
2026-07-31 | 09:26 AM
Page 4 of 63
Soup Pumpkin Black Bean w/Dry G-F RS Base (Pumpkin Black Bean Soup) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
180 mL
26 minutes
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Onion, Red Whole Fresh
400 mL
Garlic, Chopped/Minced
30 mL
Cumin, Powder
40 mL
Salt, Table
10 mL
Cinnamon, Ground
10 mL
Allspice, Ground
10 mL
Pepper, Black Grd
10 mL
Oil, Olive
200 mL
Tomato Diced Stewed f/Cnd w/Veg (See recipe details on page 9 10)
1.5 L
Broth Veg f/Dry G-F RS Base (See recipe details on page 8)
3L
Beans, Black Cnd
3L
Pumpkin, Cnd
1.5 L
2026-07-31 | 09:26 AM
Diced
In a large pot, sauté Red Onion, Garlic, Cumin, Salt, Cinnamon, Allspice and Pepper in Oil on low-medium heat until Red Onion and Garlic are brown.
To Taste
In a food processor or blender, puree Black Beans and Tomatoes with half of Vegetable Base. Blend until smooth. Add pureed ingredients, Pumpkin and the rest of the Vegetable Base to the pot.
Drained
Page 5 of 63
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
Simmer uncovered until soup is thick, stirring often.
4 CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
CCP-Maintain >140F/60C; discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 6 of 63
P.Soup Pumpkin Black Bean w/Dry G-F RS Base (P.Pumpkin Black Bean Soup) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
6z Ladle
180 mL
N/A
50
INGREDIENTS
Soup Pumpkin Black Bean w/Dry G-F RS
1 Base (See recipe details on page 5 - 6)
AMOUNT
9L
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare as per separate recipe.
3
Pureed Consistency: Puree product to desired consistency. Blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:26 AM
Page 7 of 63
Broth Veg f/Dry G-F RS Base (Vegetable Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
180 mL
N/A
50
INGREDIENTS
AMOUNT
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
2
PREPARATION STEP
Base, Vegetable Dry G-F RS
9L
Prepare product as per package instructions.
300 mL
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:26 AM
Page 8 of 63
Tomato Diced Stewed f/Cnd w/Veg (Stewed Tomatoes) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
20 Min
Cook
4z Solid Spoodle
1 each
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Vegetable
14 mL
Heat Oil over medium heat and cook Celery, Peppers, and Onions until just tender.
Celery, Fresh
95 g
Diced
Peppers, Bell Green Whole Fresh
95 g
Diced
Onion, Yellow Whole Fresh
95 g
Chopped
Cornstarch
24 mL
Tomato, Diced Cnd
1.45 L
Sugar, Granulated Bulk
14 mL
Pepper, Black Grd
1 mL
3
Add Cornstarch to small amount of Juice from canned Tomatoes; make paste. Combine Tomatoes with Vegetables and Seasonings and heat to boiling. Add Cornstarch mixture; stirring constantly, cook until thick.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
2026-07-31 | 09:26 AM
Page 9 of 63
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
Discard unused product.
9
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:26 AM
Page 10 of 63
Pork Stuffed Pepper f/Ckd Pulled w/Feta (Pork Stuffed Peppers) COOK TEMP
COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
190.0 °C
Bake
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2
3
4
5
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Peppers, Bell Green Whole Fresh
50 each
Oil, Vegetable
60 mL
Onion, Chopped Fresh
1.5 L
Tomato Diced f/Fresh (See recipe details on page 23)
3.15 L
Add Tomatoes and Rice. Cook for 30 min until Rice is tender. Stir Parsley and 1st portion of Mint into Pork mixture. Place 125mL Pork mixture into each Pepper. Top with Tomato liquid and cover.
Pork, Pulled w/o Sauce Ckd
4.65 Kg
Bake at 375F/190C until *internal temp >165F/71C held for 15 sec.
Parsley, Fresh
520 mL
Chopped
Mint, Fresh
260 mL
Chopped
Rice, Basmati Dry
1.5 L
Margarine, Bulk
364 mL
Flour, All Purpose
364 mL
Milk, 2% Bulk
3.15 L
Mint, Fresh
312 mL
Cheese, Feta Block
2.5 L
2026-07-31 | 09:26 AM
Cut Green Peppers in half and discard seeds. Arrange Green Peppers in baking pans and set aside.
Heat Oil. Add Onions and cook for 4-6 min until Onions are transparent. Drain Pork and add to Onions.
Melt Margarine. Stir in Flour. Slowly add Milk, stirring constantly. Continue to cook until Sauce begins to thicken. Add 2nd portion of Mint and Feta Cheese. Stir to melt Cheese.
Chopped
Page 11 of 63
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
6
To serve: Top each Pepper with 60mL Sauce.
7
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
8
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
9
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
10
CCP-Maintain >140F/60C; discard unused product.
2026-07-31 | 09:26 AM
Page 12 of 63
Mcd.Pork Stuffed Pepper f/Ckd Pulled w/Feta (Mcd.Pork Stuffed Peppers) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork Stuffed Pepper f/Ckd Pulled
2 w/Feta (See recipe details on page 11 12)
Broth Chicken f/Dry G-F RS Base (See
3 recipe details on page 56)
100 each
3L
Prepare as per separate recipe.
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:26 AM
Page 13 of 63
P.Pork Stuffed Pepper f/Ckd Pulled w/Feta (P.Pork Stuffed Peppers) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#8 scoop
2 #8
N/A
50
INGREDIENTS
Pork Stuffed Pepper f/Ckd Pulled
1 w/Feta (See recipe details on page 11 12)
AMOUNT
100 each
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
Prepare as per separate recipe.
3
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:26 AM
Page 14 of 63
Pork & Rice Casserole f/Cubes (Pork Rice Casserole) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
60 Min
176.0 °C
Bake
#6 scoop
250 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1 2 3
4
5
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Rice, White Dry
1.5 Kg
Rice: Prepare product as per package instructions. Set aside.
Oil, Vegetable
30 mL
Heat Oil and brown Pork on all sides.
Pork, Diced Raw
4.5 Kg
CCP-Maintain >140F/60C; discard unused product.
Peas Green f/Frz (See recipe details on page 63)
125 mL
Celery, Diced Frz
250 mL
Margarine, Bulk
60 mL
Mushroom, Fresh
480 g
Sliced
Peppers, Bell Red Whole Fresh
110 mL
Diced
Onion, Yellow Diced Frz
125 mL
Base, Beef Dry G-F RS
45 mL
Add Flour and stir to blend.
Water, Tap
1.9 L
Add Milk, Base, and Water. Cook until thickened, stirring constantly until thickened.
Cornstarch
480 mL
2026-07-31 | 09:26 AM
Melt Margarine and saute Onions, Celery, Peppers, and Mushrooms until tender crisp.
Page 15 of 63
6
INGREDIENTS
Milk 2% LacF (See recipe details on page 62)
AMOUNT
INGREDIENT PREP
PREPARATION STEP
1.6 L
7
Layer Rice 1/2 inch deep in greased pans. Arrange Pork evenly over Rice. Pour Vegetable Sauce evenly over Pork, about 1 L per pan. Cover tightly and bake at 350F/176C for 50-60 min.
8
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
9
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
10
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
11
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
12
Discard unused product.
13
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 16 of 63
Mcd.Pork & Rice Casserole f/Cubes (Mcd.Pork Rice Casserole) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork & Rice Casserole f/Cubes (See recipe details on page 15 - 16)
12.5 L
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 59)
1.5 L
Casserole & Gravy: Prepare as per separate recipe.
3
Casserole & Gravy: Mince to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 17 of 63
P.Pork & Rice Casserole f/Cubes (P.Pork Rice Casserole) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pork & Rice Casserole f/Cubes (See recipe details on page 15 - 16)
12.5 L
G-F LS Gravy Brown f/Dry Mix (See recipe details on page 59)
2.25 L
Casserole & Gravy: Prepare as per separate recipe.
3
Casserole & Gravy: Puree to desired consistency. Gradually add in Gravy and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Thickener may be required.
9
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 18 of 63
Vegt Pepper Stfd w/Crumbles & Veg (Vegt Stuffed Pepper) COOK TIME
COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
30 Min
162.0 °C
Bake
Tongs
1 each
0 seconds
50
INGREDIENTS
AMOUNT
1
2
3
4
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Salt, Table
16 mL
Peppers, Bell Green Whole Fresh
25 each
Vegan, Meat Crumbles
1.5 Kg
Rice, Brown Dry
399 mL
Peppers, Bell Green Diced Frz
75 mL
Onion, Yellow Diced Frz
225 mL
Cornstarch
50 mL
Thyme, Leaves Dry
3 mL
Basil, Leaves Dry
3 mL
Paprika, Regular
8 mL
Garlic, Powder
8 mL
Sugar, Brown Light Bulk
37 mL
2026-07-31 | 09:26 AM
Cut Peppers in half, remove cores, and place in pan, open side up. Sprinkle with Salt. Steam 6 mm. Drain. Arrange on baking sheet.
Prepare Rice as per manufacturer’s instructions. Place Rice in mixing bowl;
add Veggie Beef Crumbles. Mix well.
Braise Onion, Green Pepper in Margarine for 15 min. Add Water and Tomato Paste. Bring to boil and simmer for 10 mm.
Add Sugar, Spices and Seasonings and thicken with Cornstarch if necessary. Add to Sauce to Rice.
Page 19 of 63
5
INGREDIENTS
AMOUNT
Tomato, Paste Cnd
300 mL
Water, Tap
900 mL
Margarine, Bulk
75 mL
Cheese, Cheddar Shredded/Grated
1.25 L
PREPARATION STEP
Place #16 scoop of mixture in each half Pepper. Bake 30 min at 325F/162C. Sprinkle Cheese over stuffed Peppers and return to oven until melted.
6
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
8
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
9
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 20 of 63
Mcd.Vegt Pepper Stfd w/Crumbles & Veg (Mcd.Vegt Stuffed Pepper) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
Vegt Pepper Stfd w/Crumbles & Veg (See recipe details on page 19 - 20)
75 each
Prepared
PREPARATION STEP
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Mince prepared Product to desired consistency. *Reheat to 165F/74C held for 15 sec.
1
CCP -- Maintain >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. Discard unused product. NOTE: Serving sizes using scoops will vary depending on the amount of Liquid and/or Thickener used.
2026-07-31 | 09:26 AM
Page 21 of 63
P.Vegt Pepper Stfd w/Crumbles & Veg (P.Vegt Stuffed Pepper) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#6 scoop
1.5 #6 scoop
N/A
50
INGREDIENT PREP
INGREDIENTS
AMOUNT
Sauce, Tomato
1.15 L
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
75 each
Pour Liquid into blender or food processor. Add prepared Product. Cover securely. Blend until smooth. Scrape down sides and bottom of bowl. Continue blending until pudding-like consistency is reached. Amount of Liquid needed may vary due to a variety of factors. Adjust Liquid as needed to obtain desired consistency. *Reheat to 165F/74C held for 15 sec.
Vegt Pepper Stfd w/Crumbles & Veg (See recipe details on page 19 - 20)
1
Prepared
PREPARATION STEP
CCP -- Maintain >140F/60C for only 4 hrs. Discard unused product. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality. Refer to local or regional public health regulations for specific times. NOTE: Serving sizes using scoops will vary depending on the amount of Liquid and/or Thickener used.
2026-07-31 | 09:26 AM
Page 22 of 63
Tomato Diced f/Fresh (Diced Tomatoes) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Chill
4z Solid Spoodle
1 each
N/A
50
INGREDIENTS
1
Tomato, Whole Fresh
2
2026-07-31 | 09:26 AM
AMOUNT
3.15 L
INGREDIENT PREP
Diced
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Prepare Tomatoes. Portion and serve. CCP -- Maintain <40F/4C.
Page 23 of 63
Pasta Ravioli Mushroom f/RTC (Mushroom Ravioli) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Slotted Spoon
250 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta, Ravioli
2 Mushroom
12.5 L
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:26 AM
Page 24 of 63
Mcd.Ravioli Mushroom f/RTC (Mcd.Mushroom Ravioli) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Mince
#8 scoop
2 #8scp
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta Ravioli Mushroom
2 f/RTC (See recipe details on page 24)
Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 8)
300 each
2.25 L
Prepare as per separate recipe.
Minced Consistency: Mince to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:26 AM
Page 25 of 63
P.Ravioli Mushroom f/RTC (P.Mushroom Ravioli) COOK-END TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
74 °C
Puree
#8 scoop
2 #8scp
N/A
50
INGREDIENTS
Pasta Ravioli Mushroom
1 f/RTC (See recipe details on page 24)
AMOUNT
300 each
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Prepare as per separate recipe. Broth Veg f/Dry G-F RS Base (See
3 recipe details on page 8)
2.25 L
Pureed Consistency: Puree product to desired consistency. Gradually add in liquid and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
Discard unused product.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency. Always follow manufacturer instructions when using thickeners.
2026-07-31 | 09:26 AM
Page 26 of 63
Ravioli Beef f/RTC (Beef Ravioli) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
10 Min
Boil
#8 scoop
250 mL
9 minutes
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pasta,
2 Ravioli Beef
12.5 L
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 27 of 63
Mcd.Ravioli Beef f/RTC (Mcd.Beef Ravioli) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ravioli Beef f/RTC (See recipe
2 details on page 27)
Broth Beef f/Dry G-F RS Base (See
3 recipe details on page 55)
12.5 L
750 mL
Prepare as per separate recipe.
Mince to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 28 of 63
P.Ravioli Beef f/RTC (P.Beef Ravioli) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Ravioli Beef f/RTC (See recipe
2 details on page 27)
Broth Beef f/Dry G-F RS Base (See
3 recipe details on page 55)
12.5 L
1.5 L
Prepare as per separate recipe.
Pureed consistency: Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 29 of 63
G-F Pasta Spaghetti f/Dry w/Meat Sc f/RTS (G-F Spaghetti & Meat Sauce) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Heat
#8 scoop
250 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2
G-F Pasta Spaghetti (See recipe details on page 60)
6.25 L
3
Sauce, Meat
6.25 L
Prepare as per separate recipe.
Meat Sauce: Prepare product as per package instructions.
4
CCP-Cook to an internal temperature of 160F/71C held for at least 15 seconds.
5
Portion 125 mL Meat Sauce over 125 mL Pasta.
6
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
7
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
8
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
9
Discard unused product.
10
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 30 of 63
Mcd.G-F Pasta Spaghetti f/Dry w/Meat Sc f/RTS (Mcd.G-F Spaghetti & Meat Sauce) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pasta Spaghetti f/Dry w/Meat Sc
2 f/RTS (See recipe details on page 30)
12.5 L
Prepare as per separate recipe.
3
Mince product to desired consistency.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 31 of 63
P.G-F Pasta Spaghetti f/Dry w/Meat Sc f/RTS (P.G-F Spaghetti & Meat Sauce) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#8 scoop
2 #8 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. G-F Pasta Spaghetti f/Dry w/Meat Sc
2 f/RTS (See recipe details on page 30)
12.5 L
Prepare as per separate recipe.
3
Puree product to desired consistency. Blend until desired consistency is achieved.
4
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
8
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 32 of 63
Sauce Tomato & Herb (Tomato & Herb Sauce) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
2z Ladle
30 mL
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Oil, Olive
7 mL
Tomato, Diced Cnd
384 mL
Tomato, Paste
3 Cnd
625 mL
Water, Tap
625 mL
Garlic, Whole
Add Tomato Paste and cook for 5 minutes.
58 mL
Soup, Cream of Chicken Cond
4 Fresh
Heat Oil on medium high; add Tomatoes and saute until soft.
28 mL
Thyme, Leaves Dry
5 mL
Basil, Leaves Dry
5 mL
Add Soup, Water, Garlic, Thyme and Basil. Bring to a boil, reduce heat to a simmer for 10 minutes.
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds. Roasted & Chopped
Blend Sauce until smooth. CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
5
2026-07-31 | 09:26 AM
Page 33 of 63
INGREDIENTS
AMOUNT
INGREDIENT PREP
PREPARATION STEP
6
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 34 of 63
Mayonnaise Chipotle f/Bulk (Chipotle Mayonnaise) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Sauce on the Side
15 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Mayonnaise, Chipotle
3
2026-07-31 | 09:26 AM
750 mL
Portion 15 mL per serving. CCP-Maintain <40F/4C.
Page 35 of 63
Potato Sweet Fries Straight Cut f/RTC (Sweet Fries Potato) SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Tongs
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Sweet Fries
2 Straight Cut
6.25 L
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:26 AM
Page 36 of 63
Potato Mashed f/Pearls (Mashed Potatoes) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
#8 scoop
125 mL
0 seconds
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
3
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Potato, Mashed Pearls
1 Kg
Water, Tap
4.75 L
Margarine, Bulk
125 mL
Combine Potato Pearls and Water. Stir constantly using wire whisk.
Boiled Add Margarine.
4
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
5
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
6
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
7
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
Discard unused product.
10
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:26 AM
Page 37 of 63
Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (Green & Yellow Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
#8 scoop
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Green Beans, Cut Frz
2.25 Kg
Beans, Wax Cut Frz
2.25 Kg
Margarine,
2 Bulk
Combine green and yellow beans, steam or boil Vegetables until tender. Drain vegetables and toss with Seasonings and Margarine, to combine.
120 g
Paprika, Regular
10 mL
Oregano, Dry
5 mL
3
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
4
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 38 of 63
Dcd.Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (Dcd.Green & Yellow Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chop
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (See recipe details on page 38)
6.25 L
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Using a chef’s knife and cutting board, dice prepared product into pieces no larger than 1.5 cm cubed. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.
2
CCP - *Maintain >140F/60C, refer to operational standards for length of hot holding. Discard unused product.
3
Note: Serving sizes using scoops will vary depending on the amount of liquid and/or thickener used.
2026-07-31 | 09:26 AM
Page 39 of 63
Mcd.Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (Mcd.Green & Yellow Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (See recipe details on page 38)
6.25 L
Prepare as per separate recipe.
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
3
Mince to desired consistency.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 40 of 63
P.Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (P.Green & Yellow Beans) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Beans Green & Yellow Cuts f/Frz w/Oregano & Paprika (See recipe details on page 38)
6.25 L
Broth & Veg: Prepare as per separate recipe.
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
3
Puree to desired consistency. Gradually add in Broth and blend until desired consistency is achieved.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 41 of 63
Mandarin Orange & Pineapple Parfait (Candy Corn Fruit Parfait) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
125 mL
1 hour and 1 minute
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Pineapple Chunks f/Cnd JcPk (See recipe details on page 47)
2 Orange Mandarin f/Cnd JcPk (See recipe details on page 46)
Topping, Whip Non-Dairy
3L
Prepare in individual cups by portioning 60 mL Pineapple on the bottom, followed by 60 mL Mandarin Orange, topped with 30 mL Whipped Topping.
3L 1.5 L
3
CCP-Maintain <40F/4C.
4
Discard unused product.
2026-07-31 | 09:26 AM
Page 42 of 63
Orange Mandarin & Pineapple Tidbits f/Cnd JcPk (Mandarin Pineapple Cup) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
4z Perforated Spoodle
125 mL
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Orange, Mandarin Cnd JcPk
3.15 L
Pineapple, Tidbits Cnd JcPk
3.15 L
3
2026-07-31 | 09:26 AM
Pour un-drained Mandarin Oranges into un-drained Pineapple, mix gently; Portion and chill until service.
NOTE: Chill under refrigeration <40F/4C.
Page 43 of 63
Mcd.Orange Mandarin & Pineapple Tidbits f/Cnd JcPk (Mcd.Mandarin Pineapple Cup) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mince
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Orange Mandarin & Pineapple Tidbits f/Cnd JcPk (See
2 recipe details on page 43)
6.25 L
Drain fruit and reserve juices.
3
Minced consistency: Mince to desired consistency. Gradually add in Juice and blend until desired consistency is achieved. Chill until service.
4
NOTE: Chill under refrigeration <40F/4C.
2026-07-31 | 09:26 AM
Page 44 of 63
P.Orange Mandarin & Pineapple Tidbits f/Cnd JcPk (P.Mandarin Pineapple Cup) COOK TEMP
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
0.0 °C
Puree
#10 scoop
1 #10 scoop
N/A
50
INGREDIENTS
AMOUNT
PREPARATION STEP
1
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Orange Mandarin & Pineapple Tidbits f/Cnd 2 JcPk (See recipe details on page 43)
Drain fruit and reserve juice. 6.25 L
3
Pureed consistency: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.
4
NOTE: Chill under refrigeration <40F/4C.
5
NOTE: Thickener may be required.
6
NOTE: When preparing thickened product follow specific manufacturer guidelines for the thickener of your choice. Quantity of thickener required, thickening method and yield will vary based on product thickener choice, food type and temperature. Following specific guidelines for thickener used will help to ensure an appropriate consistency is achieved.
7
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 45 of 63
Orange Mandarin f/Cnd JcPk (Mandarin Oranges) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2 Orange, Mandarin Cnd JcPk
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. 3L
Open can and drain Fruit. Portion into serving dishes.
3
NOTE: Chill under refrigeration <40F/4C.
4
Discard unused product.
2026-07-31 | 09:26 AM
Page 46 of 63
Pineapple Chunks f/Cnd JcPk (Chilled Pineapple) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
#8 scoop
1 each
N/A
50
INGREDIENTS
1 Pineapple, Chunks Cnd Syrup
AMOUNT
3.1 L
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
2
Lightly drain Fruit. May use canned or pail
3
CCP-Maintain <40F/4C.
2026-07-31 | 09:26 AM
Page 47 of 63
Vegt Pudding Chocolate Hmd w/Oat Milk (Vegetarian Chocolate Pudding) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Chill
125 mL
N/A
50
INGREDIENTS
AMOUNT
1
2
3
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Sugar, Granulated Bulk
1.1 L
Cocoa Powder, Unswt
492 mL
Cornstarch
369 mL
Salt, Table
4 mL
Milk, Oat Plain Bulk
4375 L
In a large saucepan, whisk together dry ingredients.
Slowly add in oat milk, whisking to prevent lumps. Bring to boil over medium heat, whisking constantly.
4
5
PREPARATION STEP
Reduce heat and simmer for 8-10min or until pudding thickens. Margarine, Bulk
260 mL
Extract, Vanilla
31 mL
Remove from heat. Whisk in margarine and vanilla until melted and smooth.
6
CCP-Maintain <40F/4C.
7
Optional: garnish with almond slices.
2026-07-31 | 09:26 AM
Page 48 of 63
Cookies Sugar f/Dough (Sugar Cookies) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Bake
Tongs
2 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookie Dough,
2 Sugar
100 each
Prepare product as per package instructions.
3
NOTE: Cool and hold product covered at room temperature; avoid storage longer than 2 days or in high humidity and warm environments as it may promote mold growth.
4
Discard unused product.
2026-07-31 | 09:26 AM
Page 49 of 63
P.Cookies Sugar f/Dough (P.Sugar Cookie) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Puree
#16 scoop
1 #16 scoop
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Cookies Sugar f/Dough (See recipe details
2 on page 49)
Juice Apple f/BIB (See recipe details on
3 page 61)
100 each 2.25 L
Cookies: Prepare as per separate recipe.
Cookies & Juice: Puree to desired consistency. Gradually add in Juice and blend until desired consistency is achieved.
4
CCP-Maintain <40F/4C.
5
NOTE: Actual serving size may vary depending on ingredients used, amount of liquid, thickener type chosen and required thickness or consistency.
2026-07-31 | 09:26 AM
Page 50 of 63
Drink Cranberry Orange w/Gingerale (Cranberry Orange Gingerale Drink) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
125 mL
6 minutes
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice Orange f/BIB (See recipe details on page 53)
2L
2 Juice Cranberry f/BIB (See recipe details on page 52)
2L
Drink Soft Ginger Ale Bulk
Mix Orange Juice, Cranberry Juice and Ginger Ale well.
2L
3
CCP-Maintain <40F/4C.
4
Discard unused product.
2026-07-31 | 09:26 AM
Page 51 of 63
Juice Cranberry f/BIB (Cranberry Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Water, Tap
1.6 L
Juice, Cranberry Conc 4:1
400 mL
3
2026-07-31 | 09:26 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 52 of 63
Juice Orange f/BIB (Orange Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Juice, Orange Conc 4:1
400 mL
Water, Tap
1.6 L
3
2026-07-31 | 09:26 AM
Prepare product as per package instructions.
CCP-Maintain <40F/4C.
Page 53 of 63
Coffee or Tea 180ml (Coffee or Tea)
INGREDIENTS
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
180 mL
7 minutes
50
AMOUNT
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Coffee, Regular Ground
100 mL
2 Water, Tap
4.5 L
Tea, Bag Black Water, Tap
Coffee or Tea: Prepare product as per package instructions.
25 each 4.5 L
3
Serve per resident's choice.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
Discard unused product.
2026-07-31 | 09:26 AM
Page 54 of 63
Broth Beef f/Dry G-F RS Base (Beef Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
750 mL
Base, Beef Dry G-F RS
25 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:26 AM
Page 55 of 63
Broth Chicken f/Dry G-F RS Base (Chicken Broth) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Simmer
6z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Water, Tap
1.5 L
Base, Chicken Dry G-F RS
50 mL
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:26 AM
Page 56 of 63
Egg Boiled Hard f/Shell (Hard Boiled Egg) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Egg, Shell Medium
100 each
Water, Tap
30 L
Place Egg in boiling water and boil until desired hard boiled consistency is reached NOTE: Remove shell before serving if desired
Boiled
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
6
Discard unused product.
7
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 57 of 63
Egg Salad f/Shell (Egg Salad) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
#8 scoop
1 each
N/A
50
INGREDIENTS
AMOUNT
INGREDIENT PREP
1
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2 Egg Boiled Hard f/Shell (See recipe details on page 57)
5 Kg
Mayonnaise, Bulk
750 mL
3 Pepper, White Grd
5 mL
Onion, Powder
30 mL
4
2026-07-31 | 09:26 AM
Minced
Hard Boiled Egg: Prepare as per separate recipe. Let cool. Combine all ingredients and gently stir. Chill until required.
CCP-Maintain <40F/4C.
Page 58 of 63
G-F LS Gravy Brown f/Dry Mix (Brown Gravy) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Boil
1z Ladle
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Gravy Mix, Brown Dry G-F RS
150 mL
Water, Tap
1.5 L
Prepare product as per package instructions.
3
CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
CCP-Maintain >140F/60C; discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
2026-07-31 | 09:26 AM
Page 59 of 63
G-F Pasta Spaghetti (G-F Spaghetti) COOK TIME
COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
20 Min
Boil
Tongs
1 each
N/A
50
INGREDIENTS
AMOUNT
1
PREPARATION STEP
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Pasta,
2 Spaghetti Dry G-F
1 Kg
Cook Spaghetti according to package directions. Serve 125 mL Pasta.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 60 of 63
Juice Apple f/BIB (Apple Juice) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Mix & Chill
1 each
N/A
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Juice, Apple Conc 5:1
450 mL
Water, Tap
1.8 L
Prepare product as per package instructions.
3
CCP-Maintain <40F/4C.
4
Discard unused product.
5
NOTE: Actual serving size, ingredient amount, yield and preparation steps may differ depending on products used. Always follow manufacturer instructions for product specific preparation methods.
6
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
2026-07-31 | 09:26 AM
Page 61 of 63
Milk 2% LacF (Lactose-Free Milk) COOK METHOD
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Make
1 each
N/A
50
INGREDIENTS
AMOUNT
1 2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Milk, 2% Bulk LacF
3
2026-07-31 | 09:26 AM
1.6 L
Pour Milk into the appropriate beverage cup. CCP-Maintain <40F/4C.
Page 62 of 63
Peas Green f/Frz (Green Peas) COOK METHOD
SERVING UTENSIL
SERVING SIZE
TOTAL ESTIMATED PREP TIME
YIELD
Steam
#8 scoop
1 each
0 seconds
50
INGREDIENTS
AMOUNT
1
2
PREPARATION STEP
*WASH HANDS before beginning preparation & SANITIZE surfaces & equipment. Peas, Frz
90 g
Margarine, Bulk
3 mL
Steam or boil Vegetables until tender. Add Margarine and mix well.
3
CCP-Cook to an internal temperature of 135F/57C held for at least 15 seconds.
4
CCP-Maintain: Product held at >140F/60C. Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
5
CCP-Cool: Product must reach 140F/60C to 70F/21C within 2 hours and 70F/21C to 40F/4C within 4 hrs.
6
CCP-Reheat: To internal temp of 165F/74C within 2 hours held for at least 15 seconds - one time only.
7
Discard unused product.
8
NOTE: Refer to local or regional public health regulations for any hot holding time limits.
9
NOTE: Always follow specific manufacturer directions for cooking time, temperature and HACCP steps.
2026-07-31 | 09:26 AM
Page 63 of 63