DIRECTIONS

1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. 2. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. Pre-Service (24-72 hours before service): 3. Remove oven roasted deli turkey from the freezer using oldest pack date first. Products may be kept in original packaging, placed on sheet pan, and placed on ready-to-eat shelf. Cover, label, and date all products. Place in refrigeration and allow to thaw for 24-72 hours. CCP: Thaw frozen TCS foods in a refrigerator that is 41°F or colder. CCP: Follow HACCP cooler storage order guidelines to prevent cross-contamination.
2. Day of Service: 4. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination/cross contact. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe. 5. Remove turkey product, cheese, produce, hoagies and seasonings from cooler and dry storage using oldest pack date first. 6. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.
3. Remove any damaged or bruised areas. Using a clean knife and chopping board dedicated to produce: Cut tomato and red onion into slices, approximately 1/4 inch in thickness 9. In a small mixing bowl, measure and combine oils and vinegar. Mix thoroughly. Add the mixture into a squirt bottle. 10. On a clean cutting board, slice hoagie rolls in half lengthwise to open bun. 11. Slice cheese slices in half on a diagonal. 12. Assemble sandwich: Add six (6) slices of deli turkey to bottom side of bun. Add two (2) cheese halves (1 full slice) in an even layer on top of turkey Add 1/4 cup shredded lettuce on top of cheese Add two (2) slices tomato on top of lettuce Add 1/8 cup sliced red onions on top of tomato Evenly drizzle one (1) tbsp oil & vinegar mixture over top of tomato. (Swirl the bottle first to remix the oil/vinegar.) Sprinkle 1/4 tsp oregano on top of oil & vingear Close sandwich with top of bun and serve immediately (or individually wrap, label, and date and store in cooler until service). 13. Offer each student one (1) sandwich
4. CCP: Ensure cold food is held at a temperature below 41° F. CORRECTIVE ACTION COLD FOOD: Any food item being served cold must be maintained at or below 41. In the event the temperature of the cold item rises above 41 it must be returned to a refrigerated or frozen atmosphere and temperature reduced to 41 or below. CCP: Record time and internal temperature of completed recipe on daily log.