Campaign 7 Test – Red Beans and Rice

Product	Receiving	Storage	Thaw Temp	Thaw Time	Internal Cook Temp	Quality Serving	Hold Time
Red Beans	Freezer	Freezer	34°F – 41°F	24 Hours	165°F	150°F – 160°F	4 days- Cooler unopened 2 Days- Prepped
Rice	Freezer	Freezer	34°F – 41°F	24 Hours	165°F	150°F – 160°F	4 days- Cooler unopened 2 Days- Prepped

Quick Reference

Cooking Times by Microwave

Amana & Panasonic

• 1 side portion: 45 Seconds

Oncue

• 1 side portion: 45 Seconds

Q.A. Standard

Ensure Cheddar Cheese is portioned evenly across Macaroni & Cheese. Cheese should be melted when heated properly.

Tools Needed

• #12 Disher
• Mesh Safety Glove
• 2 – 1/3 size pan 6” deep & lids
• Serrated knife
• Dissolvable labels
• 13 1/2” rubber spatula
• White Lug
• Sharpie
• 3-ounce perforated spoodle

Worksafe

• Wash, rinse, sanitize all utensils & surfaces every 4 hours
• If leaving workstation or changing tasks, wash hands & change gloves
• Store Red Beans & Rice away from meat and egg products in the cooler
• Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slicer
• Mesh safety glove should be washed, rinsed, and sanitized after each use

Rotating and Thawing

• Place a sheet tray on cooler shelf
• Rotate Red Beans & Rice from the walk-in freezer to cooler, use a sharpie marker to mark a dissolvable label with the following information:
• Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
• Ready by Date/Time: Exactly 24 hours from the pull by date & time
• Use By date/Time: use by date & time is 3 days including the pull date & time
• Place dissolvable label on pack of mix
• See example below:
• Pulled by date/time: 09-9-26 11:00 A.M.
• Ready by date/time: 09-10-26 11:00 A.M.
• Use by date/time: 09-11-26 EOD

Preparing Red Beans & Rice Side Portions (Individual)

• Pre-portioned Red Beans and Rice hold for 2 days (including date prepped)
• Prior to portioning, mark the day of expiration for the individual servings of red beans & rice on the bottom of container with a sharpie marker
• Example: Day prepared +1 additional day = Discard Date
• Prepared on 30th + 31st = Discard on the 31st EOD)
• Ensure you are wearing single-use gloves under the mesh safety glove
• Put on the mesh safety glove for all steps requiring the use of a knife or slicer
• Place a single-use glove over the mesh safety glove
• Using a knife, cut the bag open completely across the top
• Pour one bag of red beans into a 1/3 size 6” deep pan. Scrape any remaining red beans from the bag.
• Use a #12 disher to portion out sides of red beans and scoop the red beans mixture into the bowl. (1 scoop per side portion)
• Use a 3 oz perforated spoodle to portion out sides of rice and scoop the rice mixture into the bowl on top of the red beans. (1 scoop per side portion)
• Cover with a lid
• Pre-portioned sides of red beans & rice will be held in a white lug in the reach-in or walk-in cooler set to maintain a temperature of 34°F – 41°F
• Place a dissolvable label on the outside of the white lug. Transfer product name, prep date & discard date
• Ensure all individual cups in a white lug have the same expiration date
• Rotate white lugs to use the cups with the closest expiration date first
• Never put cups with different expiration dates in the same white lug

Individual Serving

• Only microwave 1 cup of red beans & rice at a time – Do not microwave more than 1 cup at time
• Place cup into the microwave
• Vent (open) the lid on one side of the container
• Close the microwave door
• Press the appropriate timer button #8
• Remove from the microwave. Be careful. Hot.
• All Red Rice & Beans must reach an internal temperature of 165°F. If the internal temperature does not reach 165°F, continue reheating in 5-second increments until 165°F is reached.
• Place into a 6 lb. bag. Serve with 1 fork and 1 napkin

Serving Dinners

• If red beans & rice are ordered as a side item on a dinner it will be served in the bowl. Do not transfer red beans & rice from a bowl to a plate.
• Dine-in – Place the bowl of red beans & rice on the tray next to the dinner plate
• Dine out – Place the bowl of red beans & rice in a 6-pound bag with a fork and napkin.

Large Servings

• If a customer orders a large serving of red beans & rice (Pint), you will heat 3 individual servings using the above procedures
• Do not transfer the individual portions into a pint container
• Present the customer with 3 individual servings

Yield Specifications for Red Beans & Rice

Portions	Amount	Average
Red Beans	4 ounces	23 / 4 oz servings
Rice	1.5 ounces	26 / 1.5 oz servings