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 turkey strips and ciabatta bread from 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, ciabatta bread, pesto, and cheese from cooler using oldest pack date first. Remove roasted red peppers from dry storage using oldest pack date first. 6. Preheat oven to 350°F. 7. Assemble sandwich: Open bun and place two halves next to each other. Spread 1 Tablespoon of pesto on the bottom half of bun. Add one (1) cheese slice to bottom side of bun. Add 2.58oz (by weight) of turkey strips on top of cheese. Add 2 Tablespoons roasted red peppers on top of turkey. Close sandwich with top of bun 8. Place sandwiches on lined, clean sheet pans.
3. Spray top of sandwich with non-stick cooking spray. 10. Place sandwiches in oven and bake for 10-12 minutes. CCP: Heat to 165°F or higher for at least 15 seconds. 11. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140°F. 12. Offer each student one (1) sandwich
4. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log.