Country Ham Dinner

Quick Reference

Country Ham Dinner	2 slices of Ham
	Choice of 2 side items
	1 Biscuit

Q A Standard: All food items should have a fresh appearance and be neatly placed in the appropriate compartment  No drippings should be around the edge of the plate

Tools Needed

• Red tongs
• Yellow tongs
• 4 ounce perforated spoodle
• 2 #8 dishers
• 1 ounce ladle

Work Safe

• Wash your hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Always wear single use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
• Ham must be time/temperature controlled for safety Once cooked, it must maintain a minimum internal temperature of 135°F
• Wash, rinse, sanitize and air dry all utensils and surfaces that touch food every four hours or anytime they become contaminated

Serving

• Using red tongs, place two slices of ham in the large section of a 3-compartment plate or clamshell container
• Portion the customer’s choices of side items in the two smaller compartments
• Using yellow tongs, place 1 biscuit on the 3-compartment plate beside the ham for dine-in orders or on top of the deli liner in the clamshell container for dine-out orders
• Dine-in – Serve on a 3-compartment plate Place on service tray with a fork and knife
• Dine-out – Serve in a 3-compartment clamshell container Place deli liner over food Place fork, knife, and napkins on top of deli liner Close the lid and place in a plastic carry out bag