Prep-

• Conducted on

  Date

• Prepared by

Opening

• Multi-Surface (Blue) spray all surfaces and handles, Remove Excess

  Yes

  No

  N/A

• Sanitize all surfaces and handles

  Yes

  No

  N/A

• Set up prep table, making sure to wash any items (that need to be washed) before placing them inside the table

  Yes

  No

  N/A

• Ensure all pans are labeled and date dotted

  Yes

  No

  N/A

• Shred both types of chicken (keep in mind chicken only good for 24 hours once shredded)

  Yes

  No

  N/A

• Slice both types of chicken if needed for table

  Yes

  No

  N/A

• Wash Strawberries (Do not make more than 6 qts)

  Yes

  No

  N/A

• Wash Grape Tomatoes

  Yes

  No

  N/A

• Wash and Slice 6x6 tomatoes, Build to of 3 pans

  Yes

  No

  N/A

• Prepare 5 soup bombs of tortilla and chicken noodle

  Yes

  No

  N/A

• Prepare bulk kale crunch (Only quarter batch at a time)

  Yes

  No

  N/A

• Order Produce

  Yes

  No

  N/A

• Go on Break

  Yes

  No

  N/A

Setting up the next shift

• Build to 6 Corn Bags

  Yes

  No

  N/A

• Build to 6 Corn and Bean Bags

  Yes

  No

  N/A

• Build to 30 Spicy Grill Filets (48 Hour Hold Time)

  Yes

  No

  N/A

• Build to 50 Grill Filets (48 Hours Hold time)

  Yes

  No

  N/A

• Build to 3 Bags of Thawed Flaxseed

  Yes

  No

  N/A

• If you are the only one scheduled for the day, break down table at end of shift

  Yes

  No

  N/A

• Do any prep dishes

  Yes

  No

  N/A

Closing

• All pans of food transferred to new containers except for cheeses (which are thrown away)

  Yes

  No

  N/A

• Multisurface all surfaces of preptable and prep fridge counter

  Yes

  No

  N/A

• Sanitize all surfaces of prep table and prep fridge counter

  Yes

  No

  N/A