C5 Test – Banana Pudding

Quick Reference

Product	Receiving	Storage	Thaw Time	Cook Time	Once Opened / Prepped	Quality Serving	Hold Time	Discard At
Vanilla Pudding & Vanilla Wafers	Refrigerated 34°F-41°F	Refrigerated 34°F-41°F	N/A	N/A	The end of the following day	32°F-34°F	N/A	Discard at the end of the following day
On Top Whipped Topping	Frozen Freezer 0°F or below	In Walk-in Cooler	24 Hours	N/A	Use within 3 days once thawed	32°F-34°F	3 days once thawed	N/A

Key Notes:

• Vanilla pudding and vanilla wafers are received refrigerated and stored at 34°F-41°F
• On Top whipped topping is received frozen and stored in the freezer until needed.
• Thaw On Top whipped topping in the walk-in cooler for 24 hours.
• Always monitor temps, follow QA Standards, and discard any product that exceeds the hold time.

Tools

• Green Handle #12 Disher
• Black Sharpie
• 3 Cambro Containers
• Scissors
• Sundae Cups & Lids

Work Safe

• EVERY 4 HOURS WASH HANDS: Before work and after contamination
• GLOVES: Change gloves when changing tasks
• PUDDING: Keep refrigerated
• HOLD TEMP: 34°F-41°F
• SANITIZE: Utensils & surfaces every 4 hrs
• FOOD SAFETY IS EVERYONE’S RESPONSIBILITY. FOLLOW ALL WORK SAFE PROCEDURES.

Thawing

• On Top Whipped Topping is delivered and stored at 0 degrees F +/-10 degrees F.
• Thaw On Top 24 hours prior to use.
• Pull the number of bags needed to thaw from case in walk in freezer.
• Place bags on sheet pan to thaw.
• Mark each sheet pan with a dissolvable label with the pull, ready, use by date.
• Example: Pull by Date: 07/01 10am
• Ready by Date: 07/02 10am
• Use by Date: 07/04 10am
• On Top Whipped Topping can be held in the cooler for 3 days once pulled to thaw
• Once bag of On Top Whipped Topping is opened place bag in Cambro container with lid
• Transfer the Use by Date from the sheet pan to a dissolvable label and place on the Cambro

Prepping

• Place pudding in Cambro.
• Place vanilla wafers in a separate Cambro.
• Mark both Cambro’s with a discard date for the end of the next following day.
• Example: Prepped 07/01 discard end of the day on 07/02.
• One bag of pudding and 1 bag of wafers will make 11 servings.
• Set out the number of cups needed to prep.
• Mark the bottom of cups with the discarded date for the end of the next following day.
• Example: prepped 07/01 discard end of the day on 07/02.
• Have lids ready before assembly.

Assembly Procedure

• Place 5 vanilla wafers in the bottom of the cup.
• Using the green handle #12 disher, portion 1scoop/ 3oz of pudding over the wafers.
• Place 5 vanilla wafers vertically around the inside of the cup.
• Using the green handle #12 disher, portion 1scoop/ 3oz of pudding over the wafers
• Place 1 vanilla wafer flat in the center.
• Portion 3oz of pudding using the #12 disher.
• Top with ½ oz On Top whipped topping.
• Hold the bag of whipped topping with the tip cut off. Twist the bag about halfway down to keep steady pressure on the whipped topping.
• Position the tip near the outside edge of the center area of the pudding.
• Gently squeeze the bag while making a small circular motion, working inward toward the center to create a smooth, even swirl.
• Finish in the center, then stop squeezing and lift the tip straight up to leave a clean finish.
• Make sure the whipped topping is large enough to create a stable top for the vanilla wafer.
• Place one vanilla wafer in the center of the whipped topping so it sits securely.
• Check that the whipped topping is neat, centered, and evenly shaped before serving or packaging.
• Stand 1 vanilla wafer upright in the topping.
• Secure the lid.
• Place pudding cups on a sheet pan with dissolvable label in walk-in cooler.
• Check dates on the bottom of cups before serving the guest

Serving & Closing

• Serve chilled. For to-go orders include spoon and napkins.
• Discard product exceeding hold time. Wash, rinse and sanitize all equipment.