Contents
Introduction ................................................................................................................................ 4
Chapter 1 Personal Hygiene ..................................................................................................... 5
Hand Washing Guidelines ...................................................................................................... 5
Hand Washing Procedure ................................................................................................... 6
Hand Washing Sinks........................................................................................................... 6
Disposable Gloves.................................................................................................................. 6
Single Use Blue Gloves .......................................................................................................... 7
Cutting Gloves........................................................................................................................ 7
Chapter 2 Cleaning & Sanitizing ............................................................................................... 8
Sanitizer Buckets.................................................................................................................... 8
Dish Machine.......................................................................................................................... 8
Three Compartment Sink........................................................................................................ 9
Chapter 3 Product Handling .....................................................................................................10
Receiving Products................................................................................................................10
Receiving Guidelines .........................................................................................................10
Refusing or Returning Product ...........................................................................................11
Product Storage ....................................................................................................................12
Contamination....................................................................................................................13
Temperature Zones ...........................................................................................................13
Product Labeling ................................................................................................................13
Sanitizer Buckets ...............................................................................................................13
Critical Control Points ............................................................................................................14
Shelf Life and Labeling ..........................................................................................................15
Determining Shelf Life........................................................................................................15
Labeling Products ..............................................................................................................15
Product Rotation....................................................................................................................16
Preventing Time & Temperature Abuse.................................................................................17
Taking Temperatures.........................................................................................................17
Hot Holding Procedures .....................................................................................................17
Core Product Handling Chart.................................................................................................19
Chapter 4 Prep Station.............................................................................................................23
Before Starting Prep ..............................................................................................................23
Prep Guidelines.....................................................................................................................23
Using the Nemco Slicer .........................................................................................................24
How to Set Up....................................................................................................................24
Slicing ................................................................................................................................24
Cleaning ............................................................................................................................24
Chapter 5 CORE Prep Recipes................................................................................................25
Avocado Slices......................................................................................................................26
Bacon - Diced........................................................................................................................26
Bacon - Sliced .......................................................................................................................28
Black Bean Burger Balls-Pre Made .......................................................................................30
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Breads – Handling Procedures ..............................................................................................31
Burger Balls – Ground Beef...................................................................................................32
Burger Balls: Ground Beef for Limited Menus........................................................................33
Butter - Bulk...........................................................................................................................34
Cheese – Pre Shingled..........................................................................................................35
Cheese – Crumbled (Goat, Bleu)..........................................................................................36
Chicken Breasts – Pre Smashed ...........................................................................................37
Chicken- Pre Breaded ...........................................................................................................38
Cucumber Slices ...................................................................................................................39
Dressings & Sauces ..............................................................................................................40
Dressings & Sauces - Pouch .................................................................................................42
Egg Wash..............................................................................................................................43
Herb Oil .................................................................................................................................44
Hot Dogs – Thawing and Prep...............................................................................................45
Ice Cream Tempering & Storage Procedures ........................................................................46
Jalapenos – Sliced ................................................................................................................47
Leaf Lettuce ..........................................................................................................................48
Lemon or Lime Wedges ........................................................................................................49
Marinated Tomato Slices .......................................................................................................50
Mushrooms – Sliced ..............................................................................................................51
Seasoned Flour .....................................................................................................................52
Shake & Malt Topping Prep Procedure..................................................................................53
Tea (Honest) – Brewing Procedure .......................................................................................54
Spinach .................................................................................................................................55
Spring Salad Mix (Pre Washed).............................................................................................56
Tomatoes – Sliced.................................................................................................................57
Tomatoes – Diced .................................................................................................................58
Veggie Frites .........................................................................................................................59
Yellow Onions – Sliced Ring Topping, Haystack Portions, Grilled Topping, Quartered..........60
Chapter 6 Regional Prep Recipes ............................................................................................63
Anaheim (Green) Chilies – Regional .....................................................................................64
Melted Cheddar Cheese – Regional......................................................................................65
Blueberry/Huckleberry Blend – Regional ...............................................................................66
BBQ Sauce, Cherry – Regional .............................................................................................67
BBQ Sauce, Cranberry – Regional ........................................................................................68
BBQ Sauce, Root Beer – Regional.......................................................................................69
Black Bean Burger Base with Cholula – International ..........................................................70
Portioning...........................................................................................................................71
Freezing.............................................................................................................................71
Thawing .............................................................................................................................71
Blue Corn Tortillas - International ..........................................................................................72
Burger Balls – Ground Beef (International Locations) ............................................................73
Canada Chili -Regional..........................................................................................................74
Cheese – Cranberry Stilton - Regional ..................................................................................75
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Cheese Whiz Heating Procedure – Regional.........................................................................76
Chicken Breasts (Smashed) – International..........................................................................77
Chipotle Mayo .......................................................................................................................78
Chutney.................................................................................................................................79
Cilantro – Regional ................................................................................................................80
Cranberry Spread – Regional ................................................................................................81
Feta Cheese – Regional........................................................................................................82
Frita Potatoes – Regional ......................................................................................................83
Fruit & Seed Mix....................................................................................................................84
Giardineira.............................................................................................................................85
Green Olive with Pimento Mix– Regional...............................................................................86
Green Tomatoes - Regional ..................................................................................................87
Ham ......................................................................................................................................88
Heating Procedures for Chili/Gravy/Stew – Regional.............................................................89
Kenai Cheese Prep ...............................................................................................................90
Kuwait Cheese Sauce Prep...................................................................................................91
Kuwait Garlic Sauce - Regional .............................................................................................92
Kuwait Tahini Sauce - Regional.............................................................................................93
Leaf Lettuce Strips - Regional ...............................................................................................94
Peppercorn Mayo – Regional ...............................................................................................95
Portabello Mushroom Prep - International .............................................................................96
Poutine Gravy - Regional.......................................................................................................97
Red Onions – Sliced..............................................................................................................98
Salad Mix – International ......................................................................................................99
Sausage Patty; Thawing and Prep – Regional.....................................................................100
Smash Sauce – International...............................................................................................101
Spring Salad Mix with Arugula or Spinach - Regional ..........................................................102
St. Louis Pepper Mix – Regional..........................................................................................103
Truffle Mayo ........................................................................................................................104
Vidalia Coleslaw – Regional ................................................................................................105
White BBQ Sauce – Regional..............................................................................................106
Chapter 7 Prep Job Aids ........................................................................................................107
Perfect Produce...................................................................................................................107
Product Labeling .................................................................................................................107
Product Shelf Life ................................................................................................................107
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Introduction
This guide outlines the specific instructions on how to set up the prep station and prepare
individual ingredients for use in Smashburger recipes. It also provides product shelf life,
handling, and storage information. All products must be prepared, handled, and stored accord-
ing to the standards outlined in this guide.
Any capitalized term not defined herein will have its meaning as set forth in the Standards of
Operations Guide.
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Chapter 1 Personal Hygiene
Pathogens can be transferred from the body to a product or surface. To ensure safe food
handling, these personal hygiene guidelines must be followed by each team member:
1. Hair must be clean, combed and pulled back if it is longer than shoulder length.
2. All BOH team members must wear a hat.
3. Team members must bathe prior to their shift to alleviate body odor.
4. Avoid wearing heavy perfumes or colognes.
5. Uniforms must be spotless, unwrinkled, with no debris or animal hair and worn only at
work.
6. Fingernails must be trimmed and neat (no nail polish or fake nail tips allowed).
7. Cuts, wounds and open sores are antiseptically bandaged and covered with a
waterproof protector such as a finger cot, latex glove or waterproof bandage.
8. Blue bandages, not flesh colored ones are worn.
9. No smoking (including smokeless tobacco and e cigarettes) or chewing gum in food
production or service areas.
10. No jewelry worn other than a plain ring.
11. Aprons are removed and left in the BOH before going to the FOH for any reason.
12. No eating or drinking in food preparation areas.
Hand Washing Guidelines
Washing hands frequently lessens chances of spreading germs. Bacteria are picked up by
hands while doing such things as:
• Smoking • Taking out the garbage
• Using or cleaning the bathroom • Cleaning dishes
• Blowing your nose, sneezing • Handling money
and/or coughing
• Handling raw food
• Touching hair, face or clothing
• Handling phone
• Eating
• Washing dishes
In order to ensure safe food handling, a hand washing policy must be followed as often as
necessary by all team members.
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Hand Washing Procedure
1. Make sure the water is warm/hot (100 °F), not cold
2. Lather hands, forearms and wrists.
3. Use nail brush to clean under nails and between fingers.
4. Scrub for at least 20 seconds. Sing the “Happy Birthday” song 2 times to get the timing
correct.
5. Rinse thoroughly under warm/hot (100 °F) water.
6. Dry hands with a clean paper towel. Never wipe hands on apron!
7. Use a single use paper towel to turn off the faucet (and open the bathroom door, if
applicable) and then discard.
Hand Washing Sinks
Smashburger locations are required to have hand washing sinks available in all food production
areas of the restaurant. A hand sink must:
1. Be usable at all times
2. Have disposable gloves stocked at it
3. Have a hand washing job aid posted near it
4. Have a soap dispenser stocked and working
5. Have a towel dispenser stocked and working
6. Be clean with warm water (100 °F) available
Hand sinks must NEVER be blocked from use or used for anything other than washing hands.
Disposable Gloves
Gloves help deter transfer of harmful bacteria from hands to food products, both raw and ready
to eat. Wearing gloves does not replace hand washing and team members must change gloves
any time they move to a new task or food product. The guidelines to follow when using
disposable gloves are:
1. Wash hands every time gloves are changed.
2. Only stock disposable gloves at the hand washing sinks.
3. Gloves must be changed when they are dirty or torn.
4. Gloves must be changed when leaving and then returning to the food production area.
5. Use the correct size of glove.
6. Best rule to follow, when in doubt – change them!
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Single Use Blue Gloves
A single use glove may act as an additional barrier to a gloved hand when handling raw poultry
or eggs (where approved by local health departments). Single use gloves must be applied over
gloved hands and discarded immediately after their single use. If at any time the single use
glove is torn or fails to protect the gloved hand, all gloves must be discarded and the hand
washing procedure must be followed.
Cutting Gloves
A cutting glove must be worn when using equipment with blades or a knife to chop, slice or dice.
When wearing a cutting glove, follow these guidelines:
1. Follow hand washing procedures before applying the glove.
2. Place the cutting glove on the opposite hand from the hand that is holding the knife or
blade (on equipment).
3. Wear a disposable glove over the cutting glove to keep the glove clean and prevent
cross contamination.
Clean and sanitize all cutting gloves at the end of each shift or more frequently if needed.
Always store cutting gloves hanging up to allow to air dry between uses.
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Chapter 2 Cleaning & Sanitizing
To prevent cross contamination, all food contact surfaces must be properly cleaned and
sanitized:
1. After every single use with interruptions (i.e. cutting chicken for salads)
2. When changing type of products being prepared (i.e. prepping tomatoes, then changing
to mushrooms)
3. After 4 hours of continuous use (without interruption)
Smashburger Corporate has approved cleaning agents and sanitizing procedures that are
provided by a designated chemical provider. Handling instructions for each approved chemical
are available on a job aid for training team members. Restaurants must have quat or chlorine
test strips available near the 3 compartment sink for testing sanitizing solutions.
Sanitizer Buckets
Sanitizer buckets must be stocked correctly at each food preparation station before product
handling begins.
The guidelines to follow when using sanitation buckets are:
1. Only use designated red buckets for sanitation.
2. Frequently check the concentration of sanitizer being used in sanitizer buckets.
3. Label bucket with day label for 4 hour shelf life.
4. Change sanitizer buckets a minimum of every 4 hours or when the concentration is
below the recommended range.
5. Test sanitizer buckets frequently and during line check to validate proper concentration.
200 ppm is the recommendation level for quat sanitizers.
6. Use the correct towels for FOH and BOH sanitizer buckets, they may be different colors.
7. Store cleaning towels in the sanitation solution when not in use. Do not allow towels to
sit outside of solution for extended periods of time.
Dish Machine
1. Follow the instructions provided by the approved dish machine manufacturer.
2. Frequently check the water temperature.
3. Check the sanitation level during each line check.
a. Always have test strips available for testing (request from chemical supplier).
b. Run a load of dishes in the machine. Pull the tray out and rub the test strip on an
item that was just washed. This will test the amount of sanitation transfer to the
times during the wash. Do not dip the strip in the water reservoir for testing
c. Compare the color on the test strip against the guide to determine if the level is
acceptable. If it isn’t, troubleshoot the problem.
4. Rinse all dishes before loading.
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5. Wash hands after loading the dish machine and before removing clean dishes from the
machine.
6. Air dry all items. Never use a towel to dry items.
7. Check daily that the nozzles and filter are clean and not clogged
Three Compartment Sink
It is important to properly wash, rinse and sanitize all equipment and utensils before use AND
every 4 hours of constant use. The 3 compartment sink may be used to wash large items after
prep (slicer, lexans, or sheet trays).
To set up a 3 compartment sink you must:
1. Start with clean and sanitized sinks (all 3).
2. Fill the first sink with hot (110 °F) detergent solution.
3. Fill the second sink with hot (110 °F) rinse water (no solution).
4. Fill the third sink with lukewarm (75 °F) sanitizer solution. Water must be <75 °F.
5. Take the temperature of the sanitizer water. If it is above 85 °F a false reading may be
recorded.
6. Discard when below 200 ppm.
7. If at >200 ppm, dilute with plain water to reach 200 ppm. Call for service if dispensing
amount is consistently inaccurate.
To use the 3 compartment sink you must:
1. Rinse all items before washing.
2. Wash thoroughly in first sink.
3. Rinse in second sink.
4. Sanitize in third sink for 1 minute.
5. Allow to air dry before storage.
6. Test the concentrations frequently (at least 2 times per shift). If sanitizer is below the 200
ppm level, drain the sink and refill.
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Chapter 3 Product Handling
Food can become contaminated with pathogens (like bacteria or viruses), chemicals (like
degreaser) or physical objects (like hair or fingernails) in different ways. In a restaurant, it is
everyone’s responsibility to keep food safe from cross contamination.
Specific handling guidelines for each Smashburger product are provided in the Product
Handling chart (see Product Handling Chart section in this guide). In addition to these
guidelines, there are standard procedures that must be followed when receiving, storing,
preparing and serving products to help keep it safe.
Receiving Products
Before accepting any product (regardless of time of delivery), a team member or manager must
verify and check the order. Inspect all products by following the receiving guidelines listed
below.
Receiving Guidelines
• “Use By” dates on the products must not be close to expire; products must have at least
5-7 days of shelf life remaining from their “Use By” date on the day of the delivery
• Product must meet standard Smashburger product quality identifiers
• Cases/containers may not be damaged
• No evidence of spoilage, physical contaminants or temperature abuse
• Quantity received must match quantity ordered and reported on invoice
• Weights of products must be accurate to the weights listed on the invoice
• Temperatures of the products must be received within specified guidelines
Type of Product Receiving Temperature Tips for Taking Temperature
Frozen Products -10 to 0 °F (minus 23 – 18 Look for visible signs of thawing
degrees C) (ice crystals)
Refrigerated Products 33 to 41 °F (1 – 5 degrees C) Place the thermocouple probe
between two containers (i.e. two
Dry Storage Products 60 – 80 °F (16-27 degrees C) bags of ground beef) to take a
reading
No condensation on the outside
of the container
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Refusing or Returning Product
If a product is inaccurate or damaged, notify the distribution center immediately by completing a
Credit Request Form and submitting it to the distribution center representative. The form is
available on the online library. Wait to discard unusable products until the distribution center
confirms receipt of Credit Request Form.
When completing the Credit Request Form, the following steps must be completed:
1. Attach pictures of the product, pick label and box (when applicable)
2. If returning a product, it must be unmarked in its original container and in a suitable
condition for resale (when possible)
3. Submit the form to the designated representative
a. For night/key drop deliveries, submit by 11 am the day of delivery
b. For attended deliveries submit at the time of delivery
4. Document all returned product credit requests on the Daily Page of the Red Book
5. Credit requests will be processed within 5 business weekdays
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Product Storage
There are guidelines that must be followed when storing products. They are:
1. Use a marker or label to mark each container of product; write the date that the product
was received.
2. Store all products with the labels facing forward. Similar items must always be stocked
in a line behind one another or stacked on top of each other if necessary.
3. To ensure proper FIFO rotation, all new products must be stocked to the back of the
shelf with the oldest product stocked in the front to be used first.
4. All products must be stored in the proper location and correct temperature zone at all
times.
a) Keep refrigeration doors closed as much as possible to control temperatures.
b) Keep a second thermometer in each refrigeration unit at all times to constantly
monitor the temperature. For an accurate reading, place thermometer towards
the back of the unit.
c) Keep a minimum of 2 inches between the wall and product shelves to allow
proper air circulation.
5. Follow the food storage hierarchy when storing all products on clean, organized and
labeled shelves.
Top (highest) Ready To Eat Products (i.e. washed
Shelf produce)
Next Shelf Unwashed produce
Next Shelf Pork / Bacon
Next Shelf Ground Beef
Bottom Shelf Poultry / Eggs / Black Bean Burger Balls
6. Store all products a minimum of 6” off the floor.
7. All thawing products must be stored on designated thawing shelves following the food
storage hierarchy. They must be labeled appropriately with a date that designates the
original pull date of the product from the freezer and the expiration date. The same label
(or information) must follow the product from the freezer pull, to prep, to the line.
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Contamination
Following food safety guidelines may help prevent cross contamination of products. Food can
be contaminated by three different methods:
1. Biological contaminants include bacteria, viruses, parasites and fungi. This type of
contamination is avoided through proper food handling and storage as well as sanitation
procedures.
2. Chemical contamination occurs when chemical substances come in contact with food.
This type of contamination is avoided by:
a. Using only authorized chemicals that training has been provided for
b. Storing chemicals separately from food prep and storage areas
c. Ensuring equipment and utensils have been properly washed and then rinsed of
chemicals
d. Not storing food in containers that have been previously used to store restaurant
chemicals.
e. Following instructions provided in the SDS book when using chemicals.
3. Physical contamination occurs when foreign bodies are introduced to food. Examples of
physical contamination are insects, bones, fingernails, bandages, dirt, small equipment
parts etc.
Temperature Zones
Bacteria typically thrive at temperatures between 41°–140°F. This range is often referred to as
the “Temperature Danger Zone.” Special care must be taken to not hold food in this range or to
not hold food in this range for an unacceptable period of time. Use the Prep and Menu Recipes
and Procedures Guide for specific food cooking and holding temperatures. Follow local health
department guidelines if those guidelines are more restrictive than these minimum standards.
Product Labeling
We utilize a labeling system and a production rotation system (FIFO) to ensure products are not
used beyond their shelf life. Day dots must be used on any un-prepped item and day labels
must be used on any prepped item. Refer to the Prep and Menu Recipes and Procedures Guide
for specific food and product labeling guidelines.
Sanitizer Buckets
Designated sanitizer buckets filled with the appropriate sanitizer and water solution must be
placed at:
1. Three BOH locations: prep area, grill area, make table area
2. Two FOH locations: shake station and expo station
The bucket must only be used for the sanitizer solution which must be mixed according to the
supplier’s instructions. Only designated towels must be used in the dining room. Other colored
towels can be used in the BOH if a substantial cost savings is available for color-dyed towels.
Sanitizer buckets must labeled and changed every 4 hours or more frequently as volume
dictates.
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Critical Control Points
Critical Control Points (CCPs) are prep or production steps where special care is required to
minimize potential food borne illness. A CCP can be the minimum cooking temperature
required to kill all potential bacteria in a specific product (usually 165 °F), the minimum hot
holding temperature of a product to keep bacteria from growing (usually > 140 °F) or the
maximum amount of time a product can be held safely in danger zone temperatures before
bacteria grows to hazardous levels.
Obviously, special care must be taken to follow any CCP to guarantee safe food that will not
make guests sick. Smashburger Corporate’s CCPs may be stricter than local health code
requirements and must be followed. In the event that the local health code is stricter than
Smashburger Corporate’s guidelines, then the local health code must be followed.
Product or Procedure CCP
Produce Wash, rinse and sanitize the vegetable sink before each
use
Ground Beef Always wash and rinse produce prior to cutting or
Poultry (grilled or crispy) preparing for service
Reheating Food for Hot Cook burgers to a minimum internal temperature (thickest
Holding part) of 155 °F
Cold Holding Cook poultry to a minimum internal temperature (thickest
Hot Holding part) of 165 °F
Food that is cooked and cooled in the restaurant must be
Hot Food Cooling – Ice Bath reheated to 165 °F for 15 seconds within 2 hours
Cold food must be stored under refrigeration and maintain
a temperature of < 41 °F
Hot food must be rapidly heated to the appropriate
minimum temperature and held at designated holding
temperature (must be >140 °F)
Prior to storing, hot food must be rapidly cooled to 41 °F
within 6 hours of starting the cooling process
The product must be placed in an ice bath and stirred
frequently
The product must be cooled to 70°F within 2 hours and
then from 70 to 41 °F within 4 more hours
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Shelf Life and Labeling
Shelf life refers to a time limit given to a product that maximizes the quality, integrity and
potential safety of the product. The shelf life for every product has been defined to ensure
guests receive the highest quality and safe product possible.
Determining Shelf Life
Shelf lives of products are defined on the Product Handling chart (see Product Handling Chart
section in this guide). Shelf life cannot be determined by tasting, smelling or feeling the product.
When the shelf life has expired, the food must be thrown away to prevent the possibility of food
borne illness or poor quality due to shelf life abuse.
Labeling Products
All products used to prepare Smashburger menu items must be labeled with a day label or day
dot when removed from their original container and/or prepped.
Day Dots: used for non-prepped raw material items (i.e. buns, unopened bags)
Day Labels: used for prepped items (i.e. burger balls, diced tomatoes)
The appropriate label will identify when the product was opened or prepped to ensure that the
shelf life is monitored. Products without labels will be considered to be past shelf life and
discarded immediately.
To complete a label, refer to the Product Handling chart (see Product Handling Chart section in
this guide) to identify:
1. The type of label to use
2. The shelf life
A day label must include the following information:
1. Name of product
2. Day it was prepped
3. Name of team member that prepped it
4. Name of manager that checked the quality
5. Shelf life
6. Expiration date
Guidelines for completing a day label are provided on the Labeling Job Aid (see Core Job aids
section in the Menu Recipes Guide).
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Product Rotation
To ensure the freshest product, all team members must follow the First In First Out (FIFO)
rotation rule. FIFO means that the oldest products are stocked in the front of the newest
products so that they are always used first.
Important FIFO guidelines to follow are:
1. Always pull products from left to right, top to bottom, front to back.
2. Always stock and store products in the pan that will be used to store the pan on the line.
3. Completely use up the entire product from the container until empty. Remove the empty
pan to restock the line with a new full pan.
4. Never stock new product on top of old product.
5. If a product’s container needs to be changed before it is empty (i.e. refreshing pans after
a shift), the new container must be re-labeled with the original shelf life date.
6. All products that are stored in original container after opening (i.e. pickles) must have the
“date opened” marked on the product label, facing forward.
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Preventing Time & Temperature Abuse
Pathogens can grow and multiply in products that are allowed to sit in the temperature danger
zone of 41°F to 140°F for an extended period of time. This is referred to as time and
temperature abuse and it can affect the quality and safety of a product for your guest. The
guidelines for preventing time and temperature abuse are:
1. Keep refrigerated products at <41 °F.
2. Routinely check temperatures of products held in the refrigeration holding units during
line checks.
a. Insert clean and sanitized probe into the center of the product filled container.
3. Take temperatures of all cooked products to confirm they meet defined CCP guidelines
before serving.
4. Only fill pans up to the designed fill (chill) line. This line exists so that cold air can
circulate around all sides of the product and keep it cold.
5. Maintain a backup thermometer in all refrigeration and freezer units. Check routinely.
6. Routinely check the holding temperature of all hot held products and discard product
when it has reached its maximum shelf life for hot holding.
7. Properly reheat and cool cooked products before serving or storing.
8. Manage the amount of products brought out of refrigeration during prep procedures. (for
example prep 1 bag of beef at a time).
Taking Temperatures
A specific thermocouple must be used to take temperatures of products during production.
Guidelines for using the thermocouple are:
1. Wash, rinse, sanitize and air dry the probe at the beginning of each shift.
2. Sanitize the probe frequently during the shift. Always sanitize the probe after taking a
temperature that does not meet the defined CCP.
3. Insert the probe into the thickest part or area of the product to take a temperature.
4. Take multiple temperatures of the product in the center or thickest area; allow time for
the temperature reading to stabilize.
5. Always have a backup thermocouple, just in case. It is not acceptable to serve products
during a shift without taking temperatures.
6. Calibrate and check the accuracy of the thermocouple probe using the ice method.
a. Fill a large glass with ice.
b. Add tap water until the glass is full.
c. Put the thermometer into the ice water (do not let it touch the container).
d. Wait 30 seconds.
e. If the thermocouple does not read 32°F, replace the thermocouple.
Hot Holding Procedures
Products must be rapidly heated to the appropriate minimum internal serving temperature for 15
minutes and held at the correct designated temperature range during service.
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Reheating Food for Hot Holding
Products cooked and cooled in the restaurant must be reheated to 165° F for a minimum of 15
seconds within 2 hours before service.
1. Portion the product into a 1/6 deep stainless steel pan.
2. Fill a second 1/6 deep stainless steel pan with 2 inches of warm water.
3. Place on 400 degree F grill (375 °F if using a chain griddle).
4. Place pan filled with product into the pan filled with water.
5. Cover with a lid.
6. Allow product to heat, stirring every 15 minutes until it reaches a minimum holding
temperature.
7. Turn on warming unit and fill it with 2” of warm water.
8. Wearing heat resistant PPE gloves and using a dry towel to hold the hot pans, transfer
the product from the heating procedures on the grill to the warming unit.
9. Hold for service at the designated holding temperature. Do not exceed the designated
hot holding shelf life.
Hot Food Cooling Procedures
All heated products must be cooled appropriately using an ice bath before storing refrigerated
for future service.
1. Fill the sink with 4” of ice.
2. Fill the sink with cold water up to the ice level.
3. Place hot product in a sanitized stainless steel container less than 3” deep.
4. Place the container into the ice bath.
5. Stir the product every 5 minutes until it has cooled to 41 °F.
6. The product must be cooled to 70 °F within 2 hours and then from 70°F to 41 °F within 4
hours.
7. If the product does not meet 41 °F within 6 hours of being removed from the hot holding
method, reheat the product to 165 °F for 15 seconds. Restart the cooling process a
second time from the beginning.
8. Once cooled appropriately, cover with a lid, label with appropriate label and store
refrigerated.
18 Chapter 3 Product Handling | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Product Handling Chart
Receiving & Storage (Unopened) Prepared / Opened
Storage Location Shelf Life
Item Quality Identifiers Thawing Storage Location Shelf Life Label
Avocado
Bacon - Diced Dark green; free of Walk In Cooler; store 7 days from Make Table Slices = 1 shift Label
decay; no discoloration; in original container delivery Make Table
no bruising; firm
Crispy, not burnt NA NA 1 day (from Label
previous day)
Bacon - Sliced Sealed bags, correct Walk In Cooler; store 90 days Grill Station; ambient 12 hours from Label
temperature in original container cooked state
2 days on
Black Bean Burger - pre Frozen, sealed case, no Walk In Freezer; designated walk 8 days (2 days to
made excess of ice crystals store in original
container 18 months in shelf in Grill Station Low Boy tahw, 6 days Label
Bun - Gluten free
4 months labeled 1/3 pan thawed)
Breads/Buns - All from
(excluding gluten free) production with lid
Butter Bags are sealed; no Walk In Freezer; 4 months 2 hours (at Bread Rack; pull to thaw beginning 4 days in original Day Dot of
freezer burn ; no mold; store in original from room of shift; date each bag; do not stack package expiration
not crushed boxes; do not production temperature) bags day
overstack
Bags are sealed; no 2 hours (at Bread Rack; pull to thaw beginning Day Dot of
freezer burn ; no mold; Walk In Freezer; room of shift; date each bag; do not stack 2 days expiration
not crushed store in original temperature) bags day
boxes; do not
overstack
Yellow, no mold or off Walk In Cooler; store 180 days from Walk In Cooler; store in original 12 hours melted Label
aroma in original container production, container; prep into 1/6 deep
unmelted stainless steel pans
Make Table; Walk In Cooler for Day Dot
with date
Cheeses, All (excluding Free of mold, whole Walk In Cooler; store Mfg expiration back ups; store in container used to 3 days opened
crumbled) slices, packaging intact in original container date stock on the line; tightly wrap open
bags with plastic wrap
Chicken Breasts, pre- Unopened bags; fully Walk In Freezer; 1 year frozen Walk In Cooler Walk In Cooler; 1/2 pans with lids, 3 days thawed Label
smashed frozen; pale-pinkish or store in original on designated leave in prepped plastic portioned
whitish tint in color container shelf; 2 days to bag
thaw
©2016 Smashburger IP Holder LLC 8.2016 Page 1
Product Handling Chart
Receiving & Storage (Unopened) Prepared / Opened
Storage Location Shelf Life
Item Quality Identifiers Thawing Storage Location Shelf Life Label
Chicken Breasts/Strips, pre Unopened bags; fully Walk In Freezer; 1 year frozen Walk In Cooler Walk In Cooler; 4" 1/2 pan 4 days (2 days Label
store in original on designated (breasts) 4" 1/3 pan (strips) thawing; 2 days
breaded frozen; intact container shelf; 2 days to thawed)
thaw
Cucumber Firm and not soft; free Walk In Cooler; store 7 days from Make Table 2 days Label
of decay or mold; no in original container delivery
bruising
Dressings/Sauces - All Unopened, in original Walk In or Dry 4 months Make Table - refrigerated squeeze 14 days - BBQ Day Dot
container, no leaks or Storage; see mfg from bottles and pans; Grill station for and Petal sauce; with date
broken seals, free from recomendation; store production ambient BBQ sauce 7 days all other opened
damage, within code in original container dressings or
sauces
Egg Wash Smooth consistancy, no NA NA Breading Station 1 day (discard at Label
clumps close)
Eggs Grill Station Low Boy Label
Whole, not broken, Walk In Cooler; store Mfg expiration Mfg expirartion
Fries - French & Sweet within mfg shelf life in original container date Reach In Freezer; store bags date must be on Label
Potato stacked sideways label storage
Walk In Freezer; Always keep container
frozen; do not Cover bin or seal
Free of ice crystals; 2-3 store boxes evenly 1 year allow to thaw opened bags
nightly; 3 days
inches in length on shelves (no over portioned
hang off shelf)
Fruit & Seed Mix Sealed bag, within mfg Dry Storage; store in 1 year Make Table; ambient 1 month Label
code date original container
Minimum of 5 days shelf
life remaining on use by
Ground Beef date at time of delivery; Walk In Cooler; store Walk In Cooler; 1/2 pans with lids 2 days Label
deep crimson red in original container; Mfg expiration (never store unprepped beef in
(brown, green or purple shelf farthest from the date opened bags)
colors are signs of door
spoilage); temp <40
degrees F; box free of
leaks or damage
©2016 Smashburger IP Holder LLC 8.2016 Page 2
Product Handling Chart
Receiving & Storage (Unopened) Prepared / Opened
Storage Location Shelf Life
Item Quality Identifiers Thawing Storage Location Shelf Life Label
Guacamole Label
Thaw whole
Herb Oil
Sealed bags, bright Walk In Freezer; Mfg expiration bag on sheet
Hot Dogs date tray/designated
green, frozen and within store in original shelf in walk in Set Station Make Table 3 days
Ice Cream
Lemons or Limes code container
Lettuce - leaf
Milk for 24 hours
Mushrooms - Crimini
Onions - Yellow or Red Mixed per recipe, even Paste: Walk In Paste is 180 Thaw paste on Fry Station ambient; refrigerated 7 days Label
distribution of paste Cooler days, oil is designated nightly
Oil: Dry Storage Mfg expiration shelf in walkin
date for 24 hours
Thaw 2 days on
Sealed bags, frozen, no Walk In Freezer; Mfg expiration designated walk Grill Station Low Boy 7 days (2 days Label
excess of ice crystals store in original date in shelf in thawing, 5 days
container original bag on prepped)
sheet tray
Free of ice crystals Walk In Freezer; 1 year Temper in the Tempering Freezer; nightly scrape Tub 14 days Label
store in original tempering the sides of container and cover opened; portioned storage
container freezer 12-24 with wrap - 12 hours (portion container
hours at 10- for shift only)
14°F
Yellow; free of decay; Walk In Cooler; store 7 days from Lemons - chill pan in beverage 1 day Label
no discoloration, solid, in original container delivery station
no bruising
Walk In Cooler; store 7 days from Make Table 2 days Label
Deep green; free of in original container delivery Shake Station Reach In
decay; no browning
ends; no wilting
Sealed, within temp and Walk In Cooler; store Mfg expiration Mfg expirartion Day Dot
date with date
mfg shelf life in original container date opened
No blemishes, wet or Walk In Cooler; store 7 days from Make Table 2 days Label
dark spots ; caps cling in original container delivery
to the stem without
separation Dry Storage; clean 7 days from Make Table 2 days - slices Label
food storage delivery 1 day - quartered
Firm and not soft; free container
of decay or mold; no
bruising
©2016 Smashburger IP Holder LLC 8.2016 Page 3
Product Handling Chart
Receiving & Storage (Unopened) Prepared / Opened
Storage Location Shelf Life
Item Quality Identifiers Thawing Storage Location Shelf Life Label
Peppers - Jalapeno
Dark green; free of Walk In Cooler; store 7 days from Make Table 2 days Label
decay; no discoloration; in original container delivery
solid (not soft)
Pickles Container sealed Walk In Cooler; store Mfg expiration Make Table for pans or portions; 7 days; 2 days Label
in original container date Walk In for opened original portioned into
container bags
Breading Station when stocked;
Seasoned Flour No clumps, correct Dry Storage 1 year clean food container for opened Discard after 1 Label
flavor profile bag cycle of sifted use
Grill Station for shaker, clean
Seasonings (Burger, Sealed bags, withing Dry Storage 1 year storage pan for opened bags with 1 month Label
Chicken, Garlic, All mfg code rose lids
Regional)
Shake Syrups (includes Bags/containers are not Walk In Cooler; store See Shake Refrigerate Nightly See Shake Day Dot
regional if not listed in torn or punctured in original container Flavoring Flavoring Chart with date
regional section) Chart opened
Spring Mix & Spinach Deep green; free of Walk In Cooler; store 7 days from Make Table 4 days Day Dot
decay; no browning in original container delivery
Tomatoes - Diced & ends; no wilting
Marinated
Bright red in color, free Walk In Cooler; store 7 days from Make Table 1 day Label
Tomatoes - Sliced of decay, no in original container delivery
(including green tomatoes) discoloration, solid (not
soft), no bruising
Bright red in color, free Walk In Cooler; store 7 days from Make Table 2 days Label
of decay, no in original container delivery
discoloration, solid (not
soft), no bruising
Carrots: Dark orange; Green Beans -
free of decay; no
discoloration; firm Carrots/Green Beans 7 days from Make Table - portions; wrap
Beans: Dark green; opened bags with plastic to store in 2 days
Veggie Frites free of decay; no stored in original delivery Walk In Cooler Label
discoloration; crisp
container in Walk In Carrots - 5
Cooler days from
delivery
Whipped Cream Sealed, within temp and Walk In Cooler; store Mfg expiration Shake Station Reach In Product must Mfg
dispense Expiration
mfg shelf life in original container date Date
©2016 Smashburger IP Holder LLC 8.2016 Page 4
Chapter 4 Prep Station
The procedures outlined in this section must be routinely followed when prepping recipes for the
day.
Before Starting Prep
Every food handler must:
1. Follow hand washing and disposable glove procedures.
2. Use a cutting glove when using a chef’s knife or cutting equipment (listed in the tools
area if it is required).
3. Gather all tools and food items required for preparing the items or recipe before starting
to prep.
4. Make sure the knife is always sharp.
5. Clean and sanitize the entire area with a sanitized towel. The area must be clear of any
other food products to reduce the risk of cross contamination
6. Weigh or measure the required amount of products according to the recipe.
Prep Guidelines
To manage prep production the manager must:
1. Prioritize that all beef and poultry is prepped before 11 am.
-All remaining prep can be completed throughout the day during non peak periods
2. Set up prep on the prep sheet in the order that prep must be completed in a day.
3. Identify specific times for sections on the prep list to be completed.
4. Manage the amount of time spent to prep each item on the prep list (average times
provided on the Prep List template)
5. Use the Usage Per Thousand information from MenuLink to set prep PARs
During prep production, every food handler must:
1. Always clean and sanitize tools between uses to prevent cross contamination.
2. Minimize the amount of time any products are stored in the temperature danger zone
(41° - 140° F).
3. Never prep raw protein (poultry or beef ) at the same time as other products.
4. Inspect products during prep for physical objects (bones, staples, metal shavings)
After Prep
1. Cover, label and store all products appropriately.
2. Clean and sanitize all prep area surfaces.
3. Clean and sanitize all knives. Air dry and return to storage immediately (store knives
with the blade pointing up)
23 Chapter 4 Prep Station | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Using the Nemco Slicer
Use the approved Nemco slicer to slice all onions, peppers and mushrooms.
How to Set Up
1. Slide the base into the mounting and turn the
locking screw until it is tight to secure the slicer.
Make sure that the blade is on the side where
vegetables will fall into the pan.
2. Make sure the slice thickness is set on the lowest
setting (1/8 inch).
a. Twist the silver adjustment knob ALL THE
WAY until the pin is at the lowest setting
(you are turning the right direction if you see
the blade gap closing)
b. Each line represents 1/16 of an inch
3. Place the blade assembly back into the slicer and lock into place using the lock bar.
4. Place a storage container under the blade to catch the sliced vegetable (i.e. sheet pan).
Slicing
When operating the slicer, always wear a cutting glove. To begin slicing a product:
1. Pull back the pusher handle and raise the cover plate.
2. Place the thoroughly rinsed vegetables into the trough.
3. Close the cover plate and gently push onto the pusher handle while turning the rotary
handle in a clockwise direction.
4. Maintain uniform pressure on the pusher handle during the slicing procedures.
5. Clean the slicing unit between each preparation use.
Cleaning
The slicer can be washed as an assembled unit by loosening the locking screw, removing the
machine and bringing it to the three compartment sink for washing. Never leave the blade unit
in the sink by itself. Clean, sanitize and return to storage to air dry.
The slicer must be disassembled and cleaned by:
1. Turning the adjusting screw at the end of the adjusting shaft assembly until the blade
reaches smallest setting.
2. Turn the shaft lock assembly counterclockwise to the stop and pull the rotary slicing unit
away from the trough and leg assembly (this will easily slip out).
3. Lift the guard off the trough and leg assembly.
4. Remove the hinge pin so that the cover comes off.
5. Remove the lock pin by pulling it to the left and pull the shaft lock assembly to remove it
from the trough and leg assembly.
24 Chapter 4 Prep Station | ©2016 Smashburger IP Holder LLC
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Chapter 5 CORE Prep Recipes
25 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Avocado Slices
Label Shelf Life Time Required Storage and Service Revision
Date
Day Label Un prepped: 7 5 minutes 6” deep 1/6 or 1/9 pan
days from delivery (depending on volume) 6.2014
Prepped: 1 shift
Tools Needed Quality Identifiers
Deli paper Ripe avocado
Chef’s Knife Not brown or mushy
Cutting board Firm, bright green in color
Cutting glove
Disposable gloves
Product Quantity Steps of Preparation
Ingredients
1 Avocado = 6 1. Using cold running water, wash avocado in a clean and
Avocado portions sanitized vegetable sink.
Quantity needed 2. Using washed and gloved hands (CCP), gently rub the entire
for the shift surface of the avocado to remove any dirt or debris.
3. Place on a clean and sanitized cutting board.
4. Wearing a cutting glove, use a knife to cut the avocado in half
and discard the pit.
5. Place one avocado half (with skin still on) cut-side-down on
cutting board.
6. Cut each avocado half into three sections.
7. Starting ½” from the top of the avocado cut each section into 4
slices.
8. Keep the skin on the pulp for storage until needed for use.
High Sales Volume locations may choose to remove the skin
and store individual portion in deli paper for the shift
9. Place deli paper in the bottom of a 1/6 pan.
10. Stack 2-3 avocado portions in layers, with each layer
separated by deli paper.
11. Cover, label and store in refrigeration <41 °F (CCP) until
needed for service.
26 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Bacon - Diced
Label Shelf Life Time Required Storage and Service Revision
4” deep 1/9 pan Date
Day Label 1 day 5 min
Bacon from 8.2016
previous day’s
business may be
used (discard at
end of day)
Tools Needed Quality Identifiers
Chef’s Knife Crisp
Cutting board Medium brown in color
Cutting glove 1/8” x 1/8” pieces
Disposable gloves
Product Quantity Steps of Preparation
Ingredients
Bacon Strips Quantity needed 1. Using washed and gloved hands (CCP), placed the cooked
(sliced bacon for the shift bacon strip(s) horizontally on the cutting board. Stack strips a
prepared for maximum of 4 slices high.
the previous
day’s business 2. Brace the strips with a cutting gloved hand. Using a chef’s knife,
may be used or cut the bacon into 1/8” x 1/8” pieces.
if not available
fresh bacon 3. Transfer the bacon pieces into a clean container.
4. Cover, label and store in refrigeration <41 °F (CCP) until needed
must be
cooked) for service.
27 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Bacon - Sliced
Label Shelf Life Time Required Storage and Service Revision
Date
Day Label Unopened = 90 Grills: 20 slices = 5 6” deep 1/3 pan with a drip
days min insert 8.2016
Cooked = 12 hours SmashDaddy: 20 Ambient at grill station
half slices = 1 min
Tools Needed Quality Identifiers
Chef’s Knife Crisp edges
Cutting board Medium brown in color
Cutting glove Relatively straight
Disposable gloves
Spatula
Full Sheet Pan
Single use paper towels
Product Quantity Steps of Preparation
Ingredients
Bacon Strips As needed • Wash hands and apply disposable gloves (CCP).
• Open package of bacon and remove amount needed for
current day’s prep.
Grills:
1. Lay strips of bacon down on a clean 400 degree F (375°F if
using a chain griddle) in horizontal rows with ½” between each
slice.
2. Cook until bacon begins to release the grease and begins
curling up on the edges (approx. 1-2 minutes).
3. Bacon must touch the surface to cook evenly, if the bacon curls
up too much use the spatula to press it to the grill until it
straightens out.
4. Use a spatula to turn the bacon over and cook the other side (2
minutes) until it is 165 °F and beginning to crisp.
28 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Product Quantity Steps of Preparation
Ingredients As needed
SmashDaddy:
Bacon Strips 1. Press the “bacon” button on the screen in front of each platen
on the grill
2. Wearing cutting glove, cut bacon strips in half on cutting
board.
3. Confirm “bacon” button is highlighted and temperature
indicators are green (identifies that it is the correct
temperature to cook bacon)
4. Open platens by pressing the red “raise” button (if grill is in
standby mode).
5. Place ½ strips of bacon flat on grill (starting at the back of grill
and load towards the front)
6. When timer is done, platen will automatically raise
• Remove the bacon from the grill using a spatula; tilt to drain
the grease on the side of grill.
• Place flat onto a full sheet pan lined with single use paper
towels to absorb the grease.
• Allow 15 minutes to cool.
• Grills Only: tear slices in ½ (SmashDaddy procedure is to
cut prior to cooking) Stack ½ strips flat on top of each other in
a clean, labeled container with a drip insert.
• Label and store ambient until needed for service.
29 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Black Bean Burger Balls-Pre Made
Label Shelf Life Time Required Storage and Service Revision
Day Label 4” or 6” deep 1/3 pan Date
Unopened: 18 Thaw time in
months refrigeration = 2 12.2016
Prepped: 8 days days
from removal of
freezer (2 days 5 min prep time
thawing; 6 days
prepped)
Tools Needed Quality Identifiers
Deli wrap No evidence of freezer bun
Disposable gloves 3.5 oz. wt.
Single use paper towels
Sheet tray
Product Quantity Steps of Preparation
Ingredients
4.5 oz. wt 4.5 oz. 1. Identify daily PAR for black bean burger balls (amount needed for am
Frozen Black wt. black and pm shift).
Bean Burger
bean 2. Allow 2 days (48 hours) for a complete thaw of the product before re
Balls burger portioning for use.
balls
must be 3. Place a deli paper on the bottom of a clean and sanitized container.
thawed, 4. Using washed and gloved hands (CCP), remove the quantity needed
broken
down for the day’s Freezer Pull PARS.
and re 5. Completely seal storage bag after opening.
portioned 6. Place the black bean balls in rows on deli paper. Separate each layer of
into 3.5
oz. wt. black bean burger balls with deli paper.
balls for 7. Wrap the pan securely with plastic wrap. Place lid over the wrap. Label
serving
pan with appropriate label.
8. Place in the designated area of the walk in cooler for thawing.
Portioning After Thaw
9. Using washed and gloved hands (CCP), transfer the thawed balls
onto a sanitized sheet tray.
10. Gently break up the black bean balls into loose pieces. Do not smash or
squeeze the mixture.
11. After breaking up all 4.5 oz. balls, use both hands to lightly form the
mixture into a 3.5 oz. ball without packing it hard.
12. Using a scale, confirm the weight of each ball.
13. Place the black bean balls in rows on deli paper. Separate each layer
with deli paper.
14. Wrap the pan securely with plastic wrap. Place lid over the wrap.
15. Cover, label and store in refrigeration <41 °F (CCP) until needed for
service.
30 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Breads – Handling Procedures
Label Shelf Life Time Required Storage and Service Revision
Bread Rack Date
Day Dot of Unopened: 4 Thaw time at room
expiration months from temperature = 2 6.2014
day production hours
Thawed: 2 days all
breads except
Gluten Free;
Gluten Free 4 days
Tools Needed Quality Identifiers
Day dot No evidence of freezer bun
Disposable gloves No mold
Not crushed
Product Quantity Steps of Preparation
Ingredients
All bread varieties Amount needed 1. Identify daily PAR for each type of bread (amount needed for
for shift shift).
2. Allow 2 hours for a complete thaw before needed for use.
3. Label each bag with a day dot for the day that the product will
expire.
4. Place in the designated area of the bread rack. Do not stack
bags on top of each other.
5. Follow FIFO rotation to stock the oldest bread to the front.
6. Close bags at closing to prevent products from drying out.
Gluten Free Bun:
1. To avoid cross contact and protect the quality of the bun, do
not remove from the bag until needed for immediate service.
2. Label each bag with a day dot for the day that it will expire.
3. Place in the designated area of the bread rack.
4. Follow FIFO rotation to stock the oldest bread to the front.
31 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Burger Balls – Ground Beef
Label Shelf Life Time Required Storage and Service Revision
4” deep ½ pans with lids Date
Day label Unopened = 10 minutes per 10
manufacturer’s exp lbs. 12.2016
date Only remove 10 lbs
Prepped = 2 days from walk in at a
time to prep
Tools Needed Quality Identifiers
Bright red in color
Forks - 2
Full sheet tray
Deli wrap
Ounce scale
Disposable gloves
Product Quantity Steps of Preparation
Ingredients
Ground Beef Quantity 1. Follow the hand washing procedure and apply disposable gloves on
needed both hands. (CCP)
Standard Portion for the
Sizes: 2. Never come into direct contact with ground beef. If you do, immediately
shift complete the hand washing procedure.
Small = 2.5 oz.
3. Clean and sanitize food preparation surface.
Regular = 5 oz. 4. Identify the number of pans needed and line with deli paper.
5. Cover the scale surface with plastic wrap.
Big = 6 oz. 6. Using washed and gloved hands, open the bag of ground beef
7. Transfer the beef onto a sanitized sheet tray.
8. Use two forks to gently break up the meat into pea sized pieces (no
clumps evident). Do not smash or squeeze the meat during this step.
Handle the meat gently to ensure high product quality.
9. Using the scale, portion one burger ball to the appropriate size.
10. Using both hands, lightly form meat into a ball without packing it hard.
11. Treat it like a fluffy snowball. A tightly-packed burger ball = incorrect
cook times or undercooked burgers on the grill.
12. Using this ball as the sizing guide, lightly form the remainder of the beef
into balls.
13. Check the accuracy of the ball weights using the scale.
14. Add/remove beef to the ball as needed
15. Place balls into the pan 2 rows high with 4 rows of 3 balls (for regular)
or 3 rows of 3 balls (for big) per layer, separated by a deli paper.
16. Wrap the pan tightly with plastic wrap
17. Cover, label and store in refrigeration <41 °F (CCP) until needed for
service.
32 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Burger Balls: Ground Beef for Limited Menus
*for approved locations featuring a limited menu
Label Shelf Life Time Required Storage and Service Revision
4” deep ½ pans with lids Date
Day label Unopened = 10 minutes per 10
manufacturer’s exp lbs. 12.2016
date Only remove 10 lbs
Prepped = 2 days from walk in at a
time to prep
Tools Needed Quality Identifiers
Bright red in color
Forks - 2
Full sheet tray
Deli wrap
Ounce scale
Disposable gloves
Product Quantity Steps of Preparation
Ingredients
Ground Beef Quantity 1. Follow the hand washing procedure and apply disposable gloves on
needed both hands. (CCP)
Standard Portion for the
Sizes: 2. Never come into direct contact with ground beef. If you do, immediately
shift complete the hand washing procedure.
Small = 2.5 oz. (if
on menu) 3. Clean and sanitize food preparation surface.
4. Identify the number of pans needed and line with deli paper.
Regular = 5.3 oz. 5. Cover the scale surface with plastic wrap.
6. Using washed and gloved hands, open the bag of ground beef
Big = 6 oz. (if on 7. Transfer the beef onto a sanitized sheet tray.
menu) 8. Use two forks to gently break up the meat into pea sized pieces (no
clumps evident). Do not smash or squeeze during this step. Handle
gently to ensure high product quality.
9. Using the scale, portion one burger ball to the appropriate size.
10. Using both hands, lightly form meat into a ball without packing it hard.
11. Treat it like a fluffy snowball. A tightly-packed burger ball = incorrect
cook times or undercooked burgers on the grill.
12. Using this ball as the sizing guide, lightly form the remainder of the beef
into balls.
13. Check the accuracy of the ball weights using the scale.
14. Add/remove beef to the ball as needed
15. Place balls into the pan 2 rows high with 4 rows of 3 balls (for regular)
or 3 rows of 3 balls (for big) per layer, separated by a deli paper.
16. Wrap the pan tightly with plastic wrap
17. Cover, label and store in refrigeration <41 °F (CCP) until needed.
33 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Butter - Bulk
Label Shelf Life Time Required Storage and Service Revision
Day Label Date
Refrigerated (never 10 minutes to melt Solid: original container or
melted) = 180 days portioned into 6” deep 1/6 6.2014
Melted = 12 hours stainless steel pan (for melting
on line)
Tools Needed Quality Identifiers
Clean, dry towel Not separated
Ice cream spade
Cutting glove
Disposable gloves
Product Quantity Steps of Preparation
Ingredients
Bulk Butter Quantity Slicing/Prepping Pans of Butter (cold)
needed for the 1. Using washed and gloved hands (CCP), place the box of butter
shift on the prep table.
2. Wearing a cutting glove on BOTH hands, use an ice cream spade
to cut and portion enough butter to fill the number of pans needed
for the day.
3. Cover, label and store in refrigeration <41 °F (CCP) until needed
for service.
4. Return the box of butter (tightly seal the bag) to the walk in
cooler.
Melting Butter
Only melt the amount of butter needed for the day.
1. Fill a 6” 1/6 stainless steel pan with 2 inches of hot water.
2. Remove the cover from a 1/6 pan of butter.
3. Place the pan into the second stainless steel pan with hot water.
This creates a “double boiler” to indirectly heat the butter without
scorching the product.
4. Cover and place the pans onto the 400°F (375°F if using chain
griddle) until the butter is completely melted.
5. Once melted, use a dry towel and wear heat resistant PPE gloves
to remove the pan containing the butter
6. Use a thermocouple to check the temperature. Melted butter
must be held between 145 – 165 °F (CCP).
7. If the butter is in danger of falling below 145°F, return it back onto
an open space on the grill in a double boiler to bring the
temperature back up above 145°F.
34 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Cheese – Pre Shingled
Label Shelf Life Time Required Storage and Service Revision
Day dot 5 minutes Date
Unopened: 6” deep 1/6th pan or 4” deep
Manufacturer’s 1/6th pan (depending on type of 6.2014
Expiration Date cheese)
Opened: 3 days 4” deep 1/3rd pan for American
Cheese
Tools Needed Quality Identifiers
Disposable gloves Moist, not dry
Deli paper No mold
Product Quantity Steps of Preparation
Ingredients
Amount 1. Using washed and gloved hands (CCP), open the package of pre
Cheese Needed sliced cheese.
2. Remove 12-15 pieces of cheese from the package and place into a
clean pan with deli paper.
3. Repeat this step 3 more times to fill the pan.
4. Cover, label and store in refrigeration <41 °F (CCP) until needed for
service.
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Cheese – Crumbled (Goat, Bleu)
Label Shelf Life Time Required Storage and Service Revision
4” deep 1/6 pan or 1/9 pan Date
Day dot Unopened: Mfg 2-3 minutes
Date 6.2014
Opened: 3 days
Tools Needed Quality Identifiers
Disposable gloves
Moist, not dry
No mold
Product Quantity Steps of Preparation
Ingredients
Amount 1. Using washed and gloved hands (CCP), open the package of cheese.
Crumbled Needed 2. Portion entire bag into 4” deep 1/6 pans up to the chill line.
Cheese 3. Cover, label and store in refrigeration <41 °F (CCP) until needed for
service.
4. Wrap open bags with plastic wrap, label with date opened and store in
walk in cooler.
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Chicken Breasts – Pre Smashed
Label Shelf Life Time Storage and Service Revision
Required Date
Day label Frozen = 1 year 5 minutes 4” deep 1/2 pan 6.2014
Thawed = 5 days from freezer
pull (2 days thawing under
refrigeration, 3 days thawed)
Tools Needed Quality Identifiers
Disposable gloves Thawed; clear, translucent
Full stainless steel sheet trays Free from large tears
Black Permanent Marker
Product Quantity Steps of Preparation
Ingredients
Amount 1 case = 30 lbs.
Chicken Needed 12 – 2.5 lb. bags per case
Breasts
Thawing Procedures
1. Designate 1-2 bottom shelves in the walk in cooler (6” off the floor). No
products may be stored under chicken while it is thawing. Shelves must be
able to accommodate full sheet trays (quantity of trays needed vary based
on volume).
2. Space must be left around the chicken bundles on the pans to allow good air
flow for even thawing
3. Use a Day Label to label the tray.
4. Use a separate sheet tray for each thaw pull; do not combine products for
thawing from different days. Always wash and sanitize trays between uses
for thaw pull.
5. Using washed and gloved hands (CCP), place 6 bundles on a clean and
sanitized full sheet tray. Do NOT stack bundles; lay each bundle flat on the
sheet tray. Do not remove from bundled bags before thawing
6. Using a permanent marker, label each bundle bag with the two critical shelf
life dates (the date the thaw began AND the date the product expires).
Thawing time is a part of shelf life, there must be a label on the product when
it is removed from the freezer
7. When product is transferred to pans for service, a new label will be made by
copying the shelf life and prep date from the original label on the thawing
pan.
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Chicken- Pre Breaded
Label Shelf Life Time Required Storage and Service Revision
Day Label Date
Unopened: 1 year Thaw time in Chicken breasts:
Thawed: 4 days refrigeration = 2 - 4” deep ½ pan 4.4.14
from removal of days - 4 pieces per layer, 2 layers per
freezer (2 days pan
thawing, 2 days 5 min prep time Chicken strips:
useful) - 4” deep 1/3 pan
- 5 pieces per layer, 5 layers per
pan
Tools Needed Quality Identifiers
Deli wrap No evidence of freezer burn
Disposable gloves
4” deep ½ pans and / or 4” deep 1/3 pans
Product Quantity Steps of Preparation
Ingredients
Pre-Breaded As needed 1. Identify daily PAR for crispy chicken strips and breasts
Chicken Breasts (amount needed for am and pm shift).
1 – ½ pan = 2. Allow 2 days (48 hours) for a complete thaw of the product
8 chicken breasts before needed for use.
Pre-Breaded As needed 3. Chicken must reach 35° F – 40° F to cook properly
Chicken Strips 4. Designate 1-2 bottom shelves in the walk in cooler (6” off the
1 – 1/3 pan = floor). No products may be stored under chicken while it is
25 chicken strips thawing.
5. Using washed and gloved hands (CCP), remove the quantity
needed for the day’s Freezer Pull PARS from the freezer.
6. Using washed and gloved hands (CCP), place the chicken in
the pan
a. Place a deli paper in the bottom of the pan
b. Separate each layer with a deli paper
c. Breasts – 4 pieces per layer
d. Strips – 5 pieces per layer
e. Place lid on pan
f. Label and put in designated storage area for thawing
7. Follow FIFO rotation to stock the line with appropriate product
8. Cover, label and store in refrigeration <41° F (CCP) until
needed for service.
NOTE: There are no quick thaw procedures for this product.
If product cooked from frozen: Chicken breasts will take 5-6 minutes, strips will take 4-5 minutes.
Must reach an internal temperature of 165°F
38 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Cucumber Slices
Label Shelf Life Time Required Storage and Service Revision
Day label 10 minutes 1/9 pan Date
Prepped = 2 days
Un prepped = 7 8.2016
days from delivery
Tools Needed Quality Identifiers
Disposable gloves Deep green in color
Nemco Slicer with sharp blade Firm
Chef’s Knife No soft spots
Cutting Glove
Cutting Board
Product Quantity Steps of Preparation
Ingredients
Quantity 1. Set up the clean and sanitized Nemco slicer.
Cucumber Needed 2. If cucumbers are pre-washed, using washed and gloved hands
(CCP) remove the wrap from each cucumber. If they are not
wrapped, wash the cucumbers in the prep (vegetable) sink and
allow time to dry.
3. Wearing as cutting glove, cut ½” off each end of all of the
cucumber using a chef knife.
4. Cut each cucumber in half.
5. Place 2-4 half cucumber pieces horizontally into the trough of the
Nemco slicer with the cut ends facing the blade.
6. Place a clean and sanitized pan below the exit tray of the slicer.
7. With a cutting gloved hand, gently push on the pusher handle
while turning the rotary handle in a clockwise direction.
8. Maintain uniform pressure on the pusher handle during the slicing
procedure and allow the 1/8” slices to fall into the pan.
9. Repeat steps 5-8 until all cucumbers are sliced and stored in the
pan(s). Do not fill over the chill line of the pan.
10. Cover, label and store in refrigeration <41 °F (CCP) until needed
for service.
39 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Dressings & Sauces
Label Shelf Life Time Required Storage and Service Revision
Day dot 5-10 minutes Date
Unopened: 4 24 oz. Bottles with Triple Tip
months from Caps: Ketchup, Truffle Mayo, 8.2016
production Chipotle Mayo, BBQ Sauces,
Opened: 7 days Balsamic Vinaigrette
24 oz. Bottles with Single Tip:
Mustard, Texas Petal Sauce,
Ranch, Regional Sauces
1/6 pan: Mayonnaise, Smash
Sauce, Guacamole
Tools Needed Quality Identifiers
Spatula Clean tips or pans (no build up)
Dressing bottles Product is completely used, bottle/pan is
Single and Triple Tip Caps
Thick dressings or sauces may require the nozzles to cleaned & sanitized and allowed to air dry
be trimmed down to allow adequate flow. Follow the before restocking
instructions shown on the following page to trim Tips and utensils are cleaned and
nozzles.
sanitized nightly
Product Quantity Steps of Preparation
Ingredients
Amount Filling the Dressing Bottle or Pan
Dressing or Needed 1. Always start with a clean and sanitized bottle or pan. Do not stock
Sauce new product on top of old product.
2. Using washed and gloved hands (CCP), open the dressing/sauce
container.
3. Transfer the product into the bottle or pan. If stocking in a pan, do
not exceed the chill filling line.
4. Cover with appropriate cap or lid, label and store in refrigeration
<41 °F (CCP) until needed for service.
Closing Procedures
1. Remove, clean and sanitize all dressing bottle tips. Allow to air dry
overnight.
2. Cover the bottle openings with plastic wrap for nightly storage.
40 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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For thick dressings or sauces, the tip(s) must be trimmed down to a 3/16 opening.
1. Wearing a cutting glove, use a small paring knife to cut off 1/2” from the top of the
nozzle.
2. Clean and sanitize the cap before use.
41 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Dressings & Sauces - Pouch
Label Shelf Life Time Storage and Service Revision
Required Date
Day Dot
on Prepped / Open Prep Time: Mayonnaise and Smash Sauce: 5.12.2014
prepped and refrigerated: 5 min 1 pouch (64 f oz.) = 2 – 4” 1/6th pans
container 7 days
Texas Petal, and Ranch dressing:
Unopened: 4 1 pouch (48 f oz.) = 2 – 24 oz. squeeze
months from bottles
manufacturers
production date Chipotle mayonnaise:
1 pouch (48 f oz.) = 2 – 24 oz. squeeze
bottles
Tools Needed All opened bags must be completely
dispensed into appropriate containers,
Pouch Mate labeled and covered until ready for service.
Scissors
Disposable gloves Quality Identifiers
Product must be consistently mixed with no separation
Poor Quality- separation of ingredients or not properly
mixed
Product Quantity Steps of Preparation
Ingredients 64 f oz. pouch =
1 - 6” 1/6th pan 1. Mix product in bag prior to opening (if necessary).
1 pouch 2. Using gloved hands, use a clean scissors to cut off one corner of
48 f oz. pouch = the pouch (approximately 2” in length)
2 – 24 oz. 3. Apply pressure to the pouch to pour the product into clean pans or
squeeze bottles
squeeze bottles. If putting in pan, do not exceed the chill filling line
of the pan. Always portion into a clean, sanitized, dry and empty
container. Do not put new product in a squeeze bottle or pan that
already has product.
4. When most of the product is out of the pouch, use the pouch mate
to dispense remaining product (pictured below). If necessary, fold
bag in half and use pouch mate to help dispense product.
5. Cover, label with the appropriate label and store under refrigeration
until needed for service.
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Egg Wash
Label Shelf Life Time Required Storage and Service Revision
Date
Day label For Sides: 1 day 5 minutes 6” deep 1/3 pan or 6” deep 1/6
(discard at close) pan (chilled) 6.2014
For Chicken: 1
shift
Tools Needed Quality Identifiers
Thoroughly blended
Whisk No lumps or dry clumps
4 qt. measuring cup No separation
Medium mixing bowl
Disposable gloves If the wash is not used frequently, it may settle
and separate. To fix this, use a wire whisk to
re-blend the contents.
Product Quantity Steps of Preparation
Ingredients 5
1. Using washed and gloved hands (CCP), break eggs into the mixing
Eggs 8 cups bowl.
Milk 2. Use a wire whisk to beat the eggs until they are an even consistency.
3. Add milk to the egg mixture.
4. Mix thoroughly.
Seasoned 4 oz. 5. Add seasoned flour to the mixture.
flour 6. Use a wire whisk to mix the flour into the mixture that there are no
lumps.
7. Transfer the mixture to a clean pan.
8. Cover, label and store in refrigeration <41 °F (CCP) until needed for
service.
43 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Herb Oil
Label Shelf Life Time Required Storage and Service Revision
4 quart cambro Date
Day label Prepped = 7 days 1 batch = 10
Refrigerated until minutes 6.2014
needed for service;
refrigerated nightly
when in use
Tools Needed Quality Identifiers
Wire whisk Thoroughly blended
4 qt. measuring cup Herbs are vibrant and green
Disposable gloves Oil does not have an oxidized or rancid
flavor or aroma
Flavor of oil is infused with the taste of the
herbs
Product Quantity Steps of Preparation
Ingredients
8 oz. wt. 1 Recipe Yields 144 - .5 oz. portions
Smash
Herb Paste 1. Weigh paste portion using a digital scale and place into a clean
container.
Olive Oil 2 quarts 2. Measure the oil using a 4 qt measuring cup.
Blend 3. Mix ingredients using a wire whisk.
4. Cover, label and store in refrigeration <41 °F (CCP) until needed for
(approved)
service.
Note: store only ONE 4 qt. next to fry warmer station at a time. Do not
store next to grill. Heat may breakdown the oil causing loss of freshness,
flavor and color. Cover and refrigerate nightly.
44 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Hot Dogs – Thawing and Prep
Label Shelf Life Time Required Storage and Service Revision
4” deep 1/3 pan Date
Day label Unopened: 5 minutes
Manufacturer’s 8.2016
Date
Total: 7 days from
freezer; 2 days
thawing, 5 days
thawed
Tools Needed Quality Identifiers
Disposable gloves Moist
Not dry
Product Quantity Steps of Preparation
Ingredients
Amount 1. Identify daily PAR for hot dogs (amount needed for am and pm
Hot Dogs Needed shift).
2. Allow 2 days (48 hours) for a complete thaw of the product before
needed for use.
3. Using washed and gloved hands (CCP), remove the quantity
needed for the day’s Freezer Pull PARS from the freezer.
4. After opening the bag of frozen product, fold over bag opening and
reseal with plastic wrap and a day label noting the date the bag
was opened
5. Place a deli paper on the bottom of a clean and sanitized
container.
6. Using washed and gloved hands, place the hot dogs into the pan.
7. Wrap the pan securely with plastic wrap. Place lid over the wrap.
8. Label the pan with appropriate label.
9. Place in the designated area of the walk in cooler for thawing.
10. Follow FIFO rotation to stock the make table with thawed hot
dogs.
11. Cover, label and store in refrigeration <41 °F (CCP) until needed
for service.
45 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Ice Cream Tempering & Storage Procedures
Label Shelf Life Time Required Storage and Service Revision
Date
Day label Tub: 2 weeks Temper for 12-24 Ice cream tub (cover when not
opened hours before in use) in shake station drop in 6.2014
Portion: 12 hours portioning freezer
portioned Portion into shake tins
Tools Needed Quality Identifiers
Disposable gloves Portions are loose in the tin (not packed
Ice cream spade
Plastic wrap tightly)
Scale No ice crystals
Metal shake tins
Product Quantity Steps of Preparation
Ingredients
Smashburger 1 – 2.5 gallon Allow ice cream to temper in shake freezer for 12-24 hours before
Approved Ice tub portioning for shakes.
Cream Portion individual tins for the PARs needed only for the shift.
To portion:
1. Using washed and gloved hands (CCP), place a clean and
sanitized shake tin on the digital scale.
2. Press the “zero” button on the scale to tare (clear out the
weight) the scale.
3. Using the ice cream spade, shave layers of vanilla ice cream
out of the tub and transfer into the bottom of the tin.
4. Confirm that the portion weighs 9 oz. wt. on the scale.
5. Avoid “packing” the ice cream into the tin. Loose portions of ice
cream will blend faster and more evenly
At closing: scrape the sides of the container and cover portions with
super wrap, cover tubs with lids or plastic wrap
46 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Jalapenos – Sliced
Label Shelf Life Time Required Storage and Service Revision
6” deep 1/6 pan Date
Day label Uncut = 7 days 5 minutes = 1/6
Cut = 2 days pan 6.2014
Tools Needed Quality Identifiers
Chef’s knife Firm, not soft
Colander 1/8” thick
Cutting board Dark green in color
Cutting glove Free of decay
Disposable gloves
Product Quantity Steps of Preparation
Ingredients
Jalapeno Quantity needed Note: Immediately discard your gloves and avoid touching eyes or
Peppers
for the shift face. Acids from jalapenos can cause serious pain and injury.
10 jalapenos = 6” 1. Using washed and gloved hands (CCP) place the jalapenos in
deep 1/6 pan a colander and rinse them under colder water in the vegetable
sink.
2. Use your fingers to rub the surface of each jalapeno to remove
any excess debris.
3. Remove from water and agitate the colander to shake dry the
jalapenos.
4. Lay each jalapeno horizontally on the cutting board with the stem
on the left side.
5. Hold the stem with your cutting gloved hand, cut the jalapeno
vertically into 1/8” wide slices.
6. Discard the stem end.
7. Transfer slices into a clean pan.
8. Cover, label and store in refrigeration <41 °F (CCP) until needed
for service.
47 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
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Leaf Lettuce
Label Shelf Life Time Required Storage and Service Revision
Day label Date
Uncut = 7 days
Cut = 2 days 20 minutes =3 pans 6” 1/3 pan with plastic drip insert 6.2014
Tools Needed Quality Identifiers
Chef’s knife Medium to deep green color
Colander Free from decay or browning ends
Cutting board Crisp; not wilted or wimpy
Cutting glove Free of dirt
Disposable gloves Same size as hamburger bun (4” x 6”)
Hamburger bun
Product Quantity Steps of Preparation
Ingredients
Green Leaf Quantity needed 1. Clean and sanitize the vegetable sink. (CCP)
Lettuce for the shift 2. Fill sink with 1 gallon of ice.
3. Fill sink with 5 gallons of cold water.
2 heads = 6” deep 4. Using washed and gloved hands (CCP), inspect the heads of
1/3 pan
lettuce. Remove and discard any wilted or limp leaves.
5. Cut off only the browned tips of the leaves if the remainder of the
leaves is still usable.
6. Lay each head of lettuce horizontally on the cutting board.
7. To measure the right size, use a hamburger bun as a tool for
measuring the leaf size.
8. Start 1 inch up from the stem of the head and lay the hamburger
bun over the head of lettuce with the bottom end (towards the
bottom of the head) lined up with the 1 inch mark.
9. Make the first cut.
10. Separate the leaves and measure against the hamburger bun.
11. Cut leaves to correct width if needed.
12. Drain the excess water in the vegetable sink and allow the leaves to
drain in the sink.
13. Transfer leaves stem side
down into a clean pan with drip
insert.
14. Cover, label and store in
refrigeration <41 °F (CCP) until
needed for service.
15. Wash, clean and sanitize the
vegetable sink.
48 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Lemon or Lime Wedges
Label Shelf Life Time Required Storage and Service Revision
Date
Day label Uncut = 7 days 10 minutes =10 1/3 pan (frozen insert pan
Cut = 1 day lemons or limes recommended for lemons) 6.2014
Tools Needed Quality Identifiers
Chef’s knife 8 even wedges per fruit
Colander Free of decay or mold
Cutting board Firm, not soft
Cutting glove Bright yellow or green skin
Disposable gloves
Product Quantity Steps of Preparation
Ingredients
Lemons or Quantity needed 1. Using washed and gloved hands (CCP) place the lemons or
Limes for the shift limes in a colander and rinse them under colder water in the
vegetable sink.
1 lemon or lime =
8 wedges 2. Use your fingers to rub the surface of each one to remove any
excess debris.
3. Remove from water and agitate the colander to shake dry the
lemons or limes.
4. Place the lemon or lime on the cutting board.
5. Use a cutting gloved hand to brace the fruit while carefully cutting
down the center of the fruit. This slices it in 1/2, from top to
bottom.
6. Lay each fruit half flat on the cutting board and cut into four
wedges each, yielding eight even wedges per fruit.
7. Cover, label and store in refrigeration <41 °F (CCP) until needed
for service.
49 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
Marinated Tomato Slices
Label Shelf Life Time Required Storage and Service Revision
Day label Prepped = 1 day 5 minutes 4” deep 1/9 pan Date
6.2014
Tools Needed Quality Identifiers
Small mixing bowl Firm slices, not soft
Cutting glove Dressing evenly covered over the tomato
Disposable gloves
slices
Product Quantity Steps of Preparation
Ingredients
Tomato Quantity needed 1. Using washed and gloved hands (CCP) slice tomatoes following
slices from for the shift tomato slicing procedure.
today’s prep
2 tomatoes = 12 2. Place desired number of tomato slices into a small mixing bowl.
Balsamic slices
Vinaigrette 1. Drizzle dressing over the slices.
Dressing 6 slices = ¾ fl. oz. 2. Using a gloved hand, gently swirl slices to mix well with the
12 slices = 1.5 fl.
dressing.
oz. 3. Transfer the slices into a clean pan.
4. Cover, label and store in refrigeration <41 °F (CCP) until needed
for service.
50 Chapter 5 CORE Prep Recipes | ©2016 Smashburger IP Holder LLC
Prep Recipes & Procedures Version 8.2016 Revised 12.2016
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