San Diego Sunnyside Creek  

Aliya Levy
Allison McGlin
Billi Bregasi
Jaclyn Midland
Raquel Aguilar
Taylor Crossland

December 11, 2017

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 Table of Contents

Content Page #

Part I. Description
a. Establishment and Services Offered…………………………………… 3
b. Menu Type and Output Volume…………………………………………. 6
c. Facility Space and Equipment Needed………………………………... .9
Part II. Goals
a. Budget Goal…………………………………...…………………….…….12
b. Nutrition Goal…………………………………...…………………………18
Part III. HACCP
a. Hazard Analysis and Critical Control Point Program………………….22
Part IV. Standardization
a. Recipe Standardization…………………………………...…………….. 32
Part V. References
a. AND Sources……………………………………………………………….33
Part VI. Appendices
a. Nutrient Analysis…………………………………………………………..36
i. Table 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0
ii. Nutrient Analysis - Myfitnesspal
b. Equipment Chart…………………………………………………………..46
c. Employee Costing…………………………………………………………49
d. Calculations………………………………………………………………...50
e. Monthly Menu………………………………………………………………52
f. Recipe Standardization…………………………………………………...53
g. Recipe cost by ingredient………………………………………………....60

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Part I. Description

a. Establishment and services offered

San Diego Sunnyside Creek (SDSC) is a Private Middle School located in

Coronado, California. SDSC serves within the Coronado Unified School District,

primarily serving those students enrolled in grades 6​th​-8​th​. SDSC works hard to surpass

standard nutrition requirements. The kitchen staff are an innovative and well-diverse

team who creates meals that are both attractive to students and attractive to the

surrounding environment.

Their primary purpose as a facility is to educate the students and to provide

various services throughout the academic year. Their secondary purpose is to feed the

children at breakfast, lunch, and a post-school snack. They strive to provide a fun,

educational environment for students and staff with nutrient dense meals. The staff,

working directly under SDSC’s food operations, dedicates their work to serving the

students nutritious meals and also educates the students to embody and emphasize

healthy living.

To address how students view healthy foods in attempts of reshaping student’s

attitudes of fruits and vegetables, the SDSC kitchen has integrated new health and

nutrition geared objectives to better satisfy their student’s needs. An option that families

are offered when enrolling their children in SDSC, is to sign their children up for a lunch

and basic food program that guarantees their child a wholesome meal provided by our

staff. This program has been implemented to tackle the challenges students encounter

when they either: decide not to eat during the designated meal times, accidently forget

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their school lunch at home, or forget their lunch money for the day. SDSC’s lunch

program attracts many students and their families because of their private garden

located on campus. A primary focus for the school has been the implementation of their

school garden. SDSC’s private garden is primarily utilized by the kitchen staff and the

lead chefs on campus when procuring and preparing food for the week. The garden

hosts a variety of fresh produce that provides fresh and wholesome meals for SDSC

students and faculty. In past research, school gardens have shown to affect children’s

vegetable consumption and the variety of vegetables eaten. Factors have included

improved recognition of and attitude toward, preferences for, and willingness to taste

and experiment with vegetables. To address how students view healthy foods in

attempts of reshaping student’s attitudes of fruits and vegetables, the SDSC kitchen has

integrated new health and nutrition geared objectives to better satisfy their student’s

needs.

The food service operation implemented at SDSC is recognized as a

conventional type of kitchen. The food is produced on site and served immediately to its

students for breakfast and lunch. Items are normally purchased in bulk prior to reaching

the school’s kitchen, and are typically combined with fresh produce picked and grown in

the school’s garden. Inventory of the items purchased typically include plastic utensils,

disposable trays, disposable gloves, complimentary condiments, milk, cased water, and

other various items based on that week’s menu and recommended cycle. While

preparing the food for the day, the majority of the staff work 5-8 hour days. Lunch is

prepared in the morning and takes roughly 4 hours to cook and prepare to serve.

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Because SDSC employs fully-trained chefs, food is always prepared on-site right before

being served.

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 b. Menu type and output volume

The menu will be fun and nutritious, making sure the kids are getting to eat foods

that they enjoy while still obtaining all the necessary nutrients that they need to grow.

Our menu will be made by fully trained chefs on-site right before being served. There

will be 3 separate meal types during each day running Monday-Friday. The students will

have a breakfast option and lunch option.

The school houses about 800 students total, 267 in each of the 6th-8th grade.

Parents will have the option to pre-pay for their students meals when they pay the

tuition at the beginning of the year. They will have the option to pay for tuition only at

$16,000 for the year, $17,000 for the base tuition plus lunch for their child each day, or

the third option is to pay $17,500 for tuition along with breakfast and lunch for their

student each day. The parents will be able to rest assured that their child is being fed

high quality, fresh, healthy and nutritious foods.

Approximately 368 of the students will have parents that will pay for just the

tuition and no meals for the year. After looking at the rate of students active with their

school lunch programs and buying food during the week, we approximate that 315 of

the students will be paying $17,000 each year to have tuition and 1 meal each day

covered. The remaining 67 of the students will be paying $17,500 to cover tuition and

not only breakfast but also lunch for each of the days. We also believe there will be

approximately 40-50 students each day that will choose to pay for their meal at the daily

rate. For students that choose to pay the daily rate the parents are able to put money on

their school ID’s so the students will not have to bring physical money to school.

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 The school will be working off a cyclic menu, meaning the menu will be the same

each week but the same for each Monday, Tuesday, etc. The trends that have been

forming have talked about foods that are made to order, fresh and healthy. We are

making sure to accommodate these trends as to increase the participation of the

students in our lunch program. We are making sure to follow all requirements made by

the State of California for all private schools.

Studies are showing that children are not having the time they need to buy the

food they would like and eat during the time they are provided. At our school we will be

introducing a new innovative way of ordering which will allow the children to have their

food almost instantly once their lunch break starts. With the limited amount of time

waiting in line, this will ensure the freshness of nutrients. With the school lunch

programs at most schools it has been seen that approximately 53% of the students buy

lunch each day, however we are looking to increase these statistics by giving the

parents the option to pay for all of their children’s meals in advance so they are not

having to send their children to school with money. Parents can then breathe easy

knowing their child is coming to school to a healthy well-rounded meal along with their

education.

We are also jumping into action to try to prevent our students from having to wait

until lunch to eat anything for the first time that day. Only 46% of food service programs

that were looked at in a study provided students with any kind of breakfast option and

we want to make this number just a little higher. Breakfast is widely promoted as it

improves cognitive function and academic performance (1).

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Refer to Appendix E

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 c. Facility space and equipment needed

The kitchen will be 2000 sq feet and the cafeteria will be 2000 sq feet. This

amount of space is necessary to serve 800 school children. Blueprint No. 1 depicts the

floor plan of our kitchen and the blueprint No. 2 depicts the floor plan with the flow of

food throughout the kitchen and the area where children will enter to purchase their

meals. Some of the appliances the kitchen will need will be 3 compartment sink, 1 hand

sink, 1 prep sink, 2 prep tables, 2 trash cans, 4 burner range-oven, 1 grill, 1 refrigerator,

blender, hood system, disposable utensils, and cooking utensils. See appendix b for

further information on the functions of the equipment in the kitchen. There are two

storage areas, one for dry products and the other for cold products that need to be kept

cool to prevent any bacterial contamination. Food will travel from the chilled storage to

the cold preparation area and to the hot preparation. Under the counters of the

preparations areas there will be disposable food waste buckets to prevent buildup of

waste on the preparation tables. By the cold preparation table there will be a sink for

food only since that is the area where fruits and vegetables will be prepared and they

need to be rinsed. The chilled storage food such as the meats that need to be kept can

be send to the hot preparation station. The dry storage goods can be send to the hot

preperation table. We have two doors in the kitchen where food leaves to be stored for

a short period of time and two windows where children will receive service. Total Cost of

Equipment: $10,394.26 ​(2). Refer to Appendix B for equipment chart.

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Blueprint No. 1

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Blueprint No. 2

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 Part II. Goals

A. Budget goal
Master Schedule:
Name Monday Tuesday Wednesday Thursday Friday Total Hours
Taylor 5:00a-1:00p 5:00a-1:00p 5:00a-1:00p 5:00a-1:00p 5:00a-1:00p 40
Allison OFF 5:00a-9:00a OFF 5:00a-9:00a 10:00a-4:00p 14
Aliya 5:00a-9:00a OFF 5:00a-9:00a 9:00a-1:00p OFF 12
Jackie 9:00a-1:00p 9:00a-1:00p OFF OFF 5:00a-9:00a 12
Billi OFF OFF 9:00a-1:00p OFF 9:00a-1:00p 8
Raquel 6:30a-10:30a OFF OFF 10:00a-2:00p OFF 8
Mark OFF OFF 10:00a-4:00p OFF OFF 6
Ralph OFF 6:30a-10:30a OFF 10:00a-4:00p OFF 10
Susan OFF 11:30a-4:00p OFF OFF 6:30a-10:30a 8.5
Sally-Intern 11:30a-4:00p OFF 11:30a-4:00p OFF 11:30a-4:00p 13.5
Diana 10:00a-4:00p OFF OFF OFF OFF 6
Kathryn OFF 10:00a-4:00p 10:00a-2:00p OFF 10:00a-2:00p 14
Jason 10:00a-2:00p 10:00a-2:00p OFF 11:30a-4:00p OFF 12.5
Alex OFF OFF 6:30a-10:30a 6:30a-10:30a OFF 8
Total Hours/ Day 34.5 34.5 34.5 34.5 34.5 172.5 hr/wk

We have scheduled our employees based on the standard of school cafeterias

making 13-15 meals each hour. This would mean for the approximately 67 students that

would get breakfast our kitchen would need approximately 4.46 hours and for the 427

students that would eat lunch in our cafeteria we would need approximately 28.46

hours. We have two employees for each meal period to help serve food at the two

windows in our kitchen with the head chef and other kitchen staff supporting with the

prepping and organizing of food. Our head chef will be the only full time employee on

staff working 5 days each week from the beginning of prep for breakfast at 5:00am till

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the end of the lunch time periods at 1:00pm. We will also have one kitchen/ garden

intern on staff during each semester. Our intern will be a college student studying either

nutrition or a related field and they will be in charge of helping with the school garden,

creating educational fliers about nutrition to send home with the students, as well as

filling in at the kitchen during meal times as needed. All employees will be required to

have their Food Handler’s cards as well as attending a 4 hour educational training

session on the policies and procedures for food safety in the kitchen.

Our head chef will be paid at a rate of $16/hour and will be our only full-time

employee. All of the part time kitchen staff employees will be paid $12/hour. Our

Kitchen/ garden intern will be unpaid but will instead get 3 units of college credit for the

semester they are with our kitchen. We will be paying our employees a total of $2,068

each week (approximately $413.60 per day). To calculate average monthly costs at

SDSC we calculated using only the months we are in session, which includes all

months except July.

When determining our start up costs for the first year we took into account our

costs for Equipment (which would be a one time cost at $10,394), Labor cost for the

year ($74,448), Ingredient cost ($226,985), as well as the cost to run our equipment

under SDG&E ($23,412).

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Determination of Annual Ingredient Cost - Using averages of each meal cost
Breakfast Price Average (67 students) $2.19 $146.56
Lunch Price Average (427 students) $2.61 $1,114.47
Total per Day $1,261.03
Annual Total $226,985.85

When determining our predicted income we looked at the three options we had

for payment and while looking at data of other private schools in the area we were able

to predict with confidence the amount of students that would be participating in our

lunch and breakfast program. We expect approximately 67 students will choose to pay

$1,500 on top of their tuition to receive breakfast and lunch each school day. There is

an expected 315 students that will choose to pay an additional $1,000 on top of their

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tuition to receive lunches each day. Lastly, we expect 40-50 students (45 on average)

each day to pay the daily rate, or $7.00 for a lunch.

Income Annually Rate Per Meal Yearly Rate No. Students

Breakfast and Lunch $100,500 $4.16 $1,500 67
Lunch only $315,000 $5.55 $1,000 315
Daily Lunch Rate $56,700.00 $7.00 N/A 45
Total $472,200

When pricing our menu we aimed to keep our food cost percentage below a 60%

average across the board. Although we do realize that some of our meals, e.g. Cereal,

are above that average for our lowest cost meal plan, our overall prices allow us to have

an average food cost percentage of 58% when priced at $4.16 per meal, 43% when

priced at $5.55 per meal, and 34% when priced at $7.00 per meal.

Breakfast Oatmeal Pancake Egg Cereal

Raw AP cost $0.79 $1.50 $2.46 $4.00
Food Cost % at $4.16 per meal 19% 36% 59% 96%
Food Cost % at $5.55 per meal 14% 27% 44% 72%
Food Cost % at $7.00 per meal 11% 21% 35% 57%
Lunch Salad Bar Black Bean Burger Beef Burger Sandwich Pizza
Raw AP cost $2.20 $3.35 $2.58 $3.08 $1.84
Food Cost % at $4.16 per meal 53% 80% 62% 74% 44%
Food Cost % at $5.55 per meal 39% 60% 46% 55% 33%
Food Cost % at $7.00 per meal 31% 48% 37% 44% 26%

We also made sure that our prices allowed us to make an average profit margin

of at least $1.50 at $4.16 per meal, $3.00 at $5.55 per meal, and $4.00 at $7.00 per

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meal to ensure we are able to make a profit off of the nutritious foods that we are

serving to the students.

Oatmeal Pancake Egg Cereal Salad Bar Bean Burger Beef Burger Sandwich Pizza
Profit Per Meal $0.79 $1.50 $2.46 $4.00 $2.20 $3.35 $2.58 $3.08 $1.84 Average
At $4.16 per meal $3.37 $2.66 $1.70 $0.16 $1.96 $0.81 $1.58 $1.08 $2.32 $1.74
At $5.55 per meal $4.76 $4.05 $3.09 $1.55 $3.35 $2.20 $2.97 $2.47 $3.71 $3.13
At $7.00 per meal $6.21 $5.50 $4.54 $3.00 $4.80 $3.65 $4.42 $3.92 $5.16 $4.58

In our first year of business we will have a gross profit of $448,787 and a net

profit of $136,959. Where the gross profit is subtracting our cost of goods sold

(ingredient cost) from our sales for the year and our net profit is subtracting all of our

expenses from our sales for the year.

Gross Profit ​= Sales - cost of goods sold $448,787

Net Profit​ = Sales - all expenses $136,959

In the years to follow we aim to keep our spending budget for ingredients below

$230,000 each year (we reached this in our first year with our expense of $226,985).

With our first year of business we had $10,000 of cost towards equipment that will not

be repeated in the second year, but instead will be added to our profit to help continually

grow this company. To achieve this budget we will be implementing a cyclic menu which

will allow us to use the same menu items each week, changing the menu every month,

allowing us to buy in bulk which will reduce our cost for each food item. We will also be

implementing a garden on campus, with the help from our garden intern, which will help

with produce costs in the years to come as the school grows. We will be donating any

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unused foods to the local food banks in an effort to reduce any food waste within the

school and help to combat food insecurity in the community.

(See Appendices for calculations)

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 d. Nutrition goal

At our facility, we are aiming to follow the guidelines set by the National School

Lunch program. Keeping that in mind, we are also following specific requirements and

regulations for private schools ​(3, 4).

We are offering middle schoolers healthier meal options by providing local

sustainable options with foods straight from the garden. Students are able to participate

in the process of growing fruits and vegetables and see the process from farm to table.

Here at San Diego Sunnyside Creek, we aim to provide local sustainable options for our

students. We will allow the students to participate in the process of growing fruits and

vegetables on campus so they can see the process of farm to table. With the help of our

garden/kitchen intern we will be able to bring education to the students so they are able

to identify the importance of a healthy diet. Students will also be able to identify the

importance of fresh fruits and vegetables to their diet. These skills will help our students

maintain a healthy weight and will optimize performance in school due to their increased

brain function from the nutrients they receive in their food. We plan to bring healthy

foods to the school lunches at SDSC.

The goal is to fill the student’s plates with balanced meals that include a variety

of food groups: lean proteins, fruits, vegetables, and whole grains, all while limiting their

empty calorie intake. To ensure the students are getting their recommended 2 servings

of fruit and 3 servings of vegetables per day, we want to make sure they are receiving at

least ⅓ of their nutrient intake at lunch time. If the student are choosing to have

breakfast as well, they should be getting ⅔ of their nutrient intake from our facility. Our

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meals will exclude the use of any refined grains and will be replaced with the use of

whole grain bread, rice, or pasta. All of our meat and poultry purchased will be

free-range, grass-fed organic, lean, and antibiotic and cruelty free. We also use healthy

cooking methods such as grilling and baking to retain flavor and nutrients and to also

avoid adding any extra fat and salt.

Each of our meals will follow the federal requirements for competitive foods. Our

entrees will not have more than 350 calories and 480 mg sodium (sides not included).

The total fat content of each must not be more than 35% of calories from fat, and the

saturated fat content must be less than 10% of total calories. Exceptions to the total fat

and saturated fat requirements are fish with no added fat, reduced fat cheese and part

skim mozzarella cheese, nuts, seeds, seed butters, and eggs with no added fat.

However, these items are still subject to trans fat, saturated fat, sugar, sodium, and

calorie standards. Trans fat competitive food items must be zero grams trans fat (less

than 0.5 grams per portion). Lastly total sugars must be equal to or less than 35% of

weight per item (14).

The requirements for middle and high schools states that food items must meet

either a fruit, vegetable, dairy, protein or whole grain item (or have one of these as the

first ingredient); or be a combination of food containing at least ½ cup fruit or vegetables

limiting processed foods. Many of the meals that we will be serving include whole grains

as the main source of carbs, as well as having a healthy source of protein. Our meals

must also meet the following nutrition standards: Total calories from fat must be less

than 35% except nuts, seeds, reduced-fat cheese/ part skim mozzarella, eggs, dried

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fruit and nut/seed combo, and seafood. Less than 10% calories from saturated fat

except nuts, seeds, reduced fat cheese/ part skim mozzarella, eggs, dried fruit and

nut/seed combo. Less than 35% sugar by weight except dried fruit/ vegetables, dried

fruit and nut/seed combo. Less than .5g trans fat per serving. Less than 200 mg sodium

per snack and less than 480mg sodium per entree. Less than 200 calories per snack

and less than 350 calories per entree item (not including sides). Foods containing

caffeine are not allowed in middle school. Beverages will include the following

standards: ​Fruit juice must be 100% juice with no added sweeteners. Milk must be 1%

or nonfat for regular milk or nonfat for chocolate milk. Any non-dairy milk such as

almond must contain more than all of the following listed: 276mg calcium, 8g protein,

500IU vitamin A and 100IU vitamin D, 24 mg magnesium, 222mg phosphorus, 344mg

potassium, .44mg riboflavin, and 1.1 mcg vitamin B12. All servings will be 8 ounces. For

all other beverages, only low calorie flavored beverages such as G2 gatorade (30

calories per serving) will be permitted. Vitamin water will not be allowed. All of this

information came from the California Department of Education, Nutrition Services

Division - Revised 1/1/2017.

Milk Snacks
Regular Milk 1% Sodium <200mg
Flavored Milk 1% or Non-Fat Calories <200 kcals
Non-Dairy Milk Meals
Calcium >276mg Nutrients
Protein >8g Calories from fat <35%
Vitamin A >500 IU Calories from Sat Fat <10%
Vitamin D >100 IU Sugar <35%

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Magnesium >24 mg Trans Fat <.5g
Phosphorus >222mg Sodium <480mg
Potassium >344mg Calories per entree <350 kcals
Riboflavin >.44mg
Vitamin B12 >1.1 mcg
Other

G2 Gatorade 30 kcals/ serving

Goals
1. Implement healthy cooking strategies such as baking and grilling to retain flavor and nutrients and
avoid adding extra fat and salt.
2. Exclude use of any refined grains, replacing with whole grains
3. Fill student's plates with balanced meals including a variety of food groups
4. Offer fruit during breakfast and lunch to achieve 2 servings per day
5. Offer variety of vegetable options during lunch
6. Meals will meet all federal requirements for competitive foods.

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Part III. Food Safety

e. HACCP Programming

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive

approach to food safety from biological, chemical, and physical hazards in production

processes that can cause the finished product to be unsafe, and designs measurements

to reduce these risks to a safe level. HACCP is a management system that ensures

food safety procedures(5).

Food safety is an important role in determining whether or not the establishment

that is being run can succeed and the patrons eating there stay healthy. Unfortunately,

there are many circumstances that allow for possible risks and hazards when preparing

food in a kitchen. It is important to have food safety to help ensure that the

establishment is avoiding foodborne illnesses at all costs. These can include but are not

limited to: bacterial contamination, cross-contamination, spoilage of food, etc. Bacterial

contamination could occur when purchasing foods, receiving foods, and storing foods.

When purchasing and receiving foods from a vendor it is possible that the food might

already have bacterial growth on it from wherever it was harvested. This could mean

that there is mold on the food or other substances growing that might cause harm to a

person’s health. It is also important to make sure that there are no dents in cans that are

purchased and received because this could mean that the product inside the can has

been tampered and could be spoiled. Cans that have dents in them can cause botulism,

which can cause a person to become very sick. Improper cooking techniques could also

lead to possible risks such as food poisoning. This could occur if the meat that is being

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used is not properly cooked, if the vegetables that are being used are not thoroughly

washed, or if the utensils being used are not washed while cutting different foods.

Spoilage of food could occur if the temperatures in the freezer (0 degrees F) and

refrigerator (below 40 degrees F) are not kept at the correct temperatures. Spoilage

could also occur if inventory is not kept well. This could result in food being kept for an

extended amount of time causing it to spoil. It is important to serve the food immediately

and if for any reason it is unable to be served right away it must be served within a few

(4) hours or it needs to be thrown away. This is due to the temperature danger zone,

where food can spoil because of the temperature it reaches. Finally,

cross-contamination could be a possible risk caused by not cleaning utensils between

cutting meat and not washing hands between touching different foods. With our facility

we will be using a school garden which allows the students to pick the food that will be

served to them. This can be a risk for bacterial contamination because the students

might not wash their hands properly. Although hand washing techniques will be

monitored with the students there is still a possibility of contamination.

It is important to separate any raw meat from other foods while preparing meals.

If this is not done properly there is a risk for containing a foodborne illness. According to

the Centers for Disease Control and Prevention, the five top germs that lead to

foodborne illnesses in the United States are: Salmonella, Norovirus, Campylobacter,

Clostridium perfringens, and staphylococcus.

At San Diego Sunnyside Creek, a HACCP program has been put in place to help

prevent the students from pathogens. Children are at a critical point in their

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developmental stages in life. They are at a higher risk for obtaining a foodborne illness

because their immune systems are not as strong as a healthy adult. At SDSC the

kitchen that is preparing the food will be a conventional style kitchen. At this point in the

cooking and serving process it is important to make sure that the food does not reach a

temperature that is dangerous to serve. In order for this not to happen our kitchen has

specialized equipment such as a blast chiller and a heater to help preserve the food to

the best of our ability. In order for the operation process to run smoothly and no

foodborne illness to occur, there are certain food safety rules that need to be met during

several processes: receiving, cooking, cooling, storage, and delivery.

When receiving any food item, it is important to make sure that there are no

dents in any cans, the temperature of all food items are where they are supposed to be,

and that there are no tears in bags or packages for any food item. This is important

because it could eliminate the possibility of acquiring a foodborne illness. When there

are dents in cans it could mean that the food product inside has now been exposed to

air, which causes it to spoil and can possibly cause bacterial organisms to grow inside

(6).

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Process Potential Critical Critical Limits Monitoring Correction
Hazard Control Point Procedures Actions

Purchasing Contamination, CCP Use a Inspect Change vendors

Bacterial reputable facility
Growth supplier Inspect items

Receiving Contamination, CCP Store produce Inspect items Reject any item
Bacterial items in <41 Record that show
Growth degrees F temps spoilage,
Make sure contamination, or
cans are not temp above 41
damages degrees F
(bent, dented,
leaking)

Storage Contamination, CCP Store produce Record Adjust thermostat

Bacterial items at cooler air
Growth, <41-degree F temps every
Spoilage of 2 hours
food

Preparation Cross- CCP Sanitize Observe Review and

of cooking Contamination, cooking area, employees make additional
source Bacterial watch for cross cleaning SOPs for
Growth contamination practices cleaning
with meats

Cooking Cross- CCP Make sure Check temps Calibrate

Contamination food is cooked of vegetables thermometer
to proper to ensure Continue cooking
temperatures that they are until correct
not in the internal temp is
temp danger reached
zone

Cutting Cross- CCP Use proper Observe Sanitize cutting

Contamination, cutting boards employee boards before
Bacterial and clean food handling and after each
Growth utensils practices use

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Holding Contamination, CCP Keep hot Check temps Calibrate
Bacterial holding items of held foods thermometer
Growth at min. 135 every 4 hours Dispose of foods
degrees F that haven’t been
Keep cool eaten within 4
holding items hours of making
at less than 41
degrees F

Serving Cross- CCP Serve food Ensure Review Standard

Contamination immediately employees Operating
Maintain clean change Procedures
hands gloves
Avoid direct between
skin contact tasks and
with food wash hands
before and
after serving

USDA Food Illnesses

Organism Common Name of Onset time Signs and Duration Food Source
Illness after ingesting symptoms

Bacillus cereus B. cereus​ food 10-16 hrs Abdominal 24-48 Meats, stews,
poisoning cramps, watery hours gravies,
diarrhea, nausea vanilla sauce

Campylobacter Campylobacteriosis 2-5 days Diarrhea, 2-10 Raw and

jejuni cramps, fever, days undercooked
and vomiting; poultry,
diarrhea may be unpasteurized
bloody milk,
contaminated
water

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Clostridium Botulism 12-72 hours Vomiting, Variable Improperly
botulinum diarrhea, blurred canned foods,
vision, double especially
vision, difficulty in home-canned
swallowing, vegetables,
muscle fermented
weakness. Can fish, baked
result in potatoes in
respiratory failure aluminum foil
and death

Clostridium Perfringens food 8–16 hours Intense Usually Meats,

perfringens poisoning abdominal 24 poultry, gravy,
cramps, watery hours dried or
diarrhea precooked
foods, time
and/or
temperature-a
bused foods

Cryptosporidium Intestinal 2-10 days Diarrhea (usually May be Uncooked

cryptosporidiosis watery), stomach remitting food or food
cramps, upset and contaminated
stomach, slight relapsing by an ill food
fever over handler after
weeks to cooking,
months contaminated
drinking water

Cyclospora Cyclosporiasis 1-14 days, Diarrhea (usually May be Various types

cayetanensis usually at watery), loss of remitting of fresh
least 1 week appetite, and produce
substantial loss relapsing (imported
of weight, over berries,
stomach cramps, weeks to lettuce, basil)
nausea, vomiting, months
fatigue

Page | 27
E. coli E. coli​ infection 1-3 days Watery diarrhea, 3-7 or Water or food
(Escherichia coli) (common cause of abdominal more contaminated
producing toxin “travelers’ diarrhea”) cramps, some days with human
vomiting feces

E. coli ​O157:H7 Hemorrhagic colitis 1-8 days Severe (often 5-10 Undercooked
or ​E. coli​ O157:H7 bloody) diarrhea, days beef
infection abdominal pain (especially
and vomiting. hamburger),
Usually, little or unpasteurized
no fever is milk and juice,
present. More raw fruits and
common in vegetables
children 4 years (e.g. sprouts),
or younger. Can and
lead to kidney contaminated
failure. water

Hepatitis A Hepatitis 28 days Diarrhea, dark Variable, Raw produce,

average urine, jaundice, 2 contaminated
(15-50 days) and flu-like weeks-3 drinking
symptoms, i.e., months water,
fever, headache, uncooked
nausea, and foods and
abdominal pain cooked foods
that are not
reheated after
contact with
an infected
food handler;
shellfish from
contaminated
waters

Page | 28
Listeria Listeriosis 9-48 hrs for Fever, muscle Variable Unpasteurized
monocytogenes gastrointestin aches, and milk, soft
al symptoms, nausea or cheeses
2-6 weeks for diarrhea. made with
invasive Pregnant women unpasteurized
disease may have mild milk,
flu-like illness, ready-to-eat
and infection can deli meats
lead to premature
delivery or
stillbirth. The
elderly or
immunocomprom
ised patients may
develop
bacteremia or
meningitis.

Noroviruses Variously called 12-48 hrs Nausea, 12-60 hrs Raw produce,
viral gastroenteritis, vomiting, contaminated
winter diarrhea, abdominal drinking
acute nonbacterial cramping, water,
gastroenteritis, food diarrhea, fever, uncooked
poisoning, and food headache. foods and
infection Diarrhea is more cooked foods
prevalent in that are not
adults, vomiting reheated after
more common in contact with
children. an infected
food handler;
shellfish from
contaminated
waters

Salmonella Salmonellosis 6-48 hours Diarrhea, fever, 4-7 days Eggs, poultry,
abdominal meat,
cramps, vomiting unpasteurized
milk or juice,
cheese,

Page | 29
 contaminated
raw fruits and
vegetables

Shigella Shigellosis or 4-7 days Abdominal 24-48 hrs Raw produce,

Bacillary dysentery cramps, fever, contaminated
and diarrhea. drinking
Stools may water,
contain blood uncooked
and mucus. foods and
cooked foods
that are not
reheated after
contact with
an infected
food handler

Staphylococcus Staphylococcal food 1-6 hours Sudden onset of 24-48 Unrefrigerated

aureus poisoning severe nausea hours or improperly
and vomiting. refrigerated
Abdominal meats, potato
cramps. Diarrhea and egg
and fever may be salads, cream
present. pastries

Vibrio V. parahaemolyticus 4-96 hours Watery 2-5 days Undercooked

parahaemolyticus infection (occasionally or raw
bloody) diarrhea, seafood, such
abdominal as shellfish
cramps, nausea,
vomiting, fever

Vibrio vulnificus V. vulnificus 1-7 days Vomiting, 2-8 days Undercooked

infection diarrhea, or raw
abdominal pain, seafood, such
bloodborne as shellfish
infection. Fever, (especially
bleeding within oysters)
the skin, ulcers

Page | 30
 requiring surgical
removal. Can be
fatal to persons
with liver disease
or weakened
immune systems.

(7)

Page | 31
Part IV. Recipe Development
f. Standardization

All recipes that apply, have been standardized in portions of 50. This creates an

easy modifiable recipe. Depending on the trend and popularity of certain menu items,

this number can be increased or decreased easily based on the standardization used. It

is important to take in consideration that there will be some items that are preferred over

others and that the amounts may have to be modified to eliminate waste. This recipe

standardization allows the school kitchen to be prepared to implement changes in the

recipes, based on specific kitchen needs, without overproduction or underproduction.

Standardizing each recipe to 50 servings is an appropriate amount according to the size

of the school we are feeding. It can easily be tripled, doubled or kept the same. The

recipe standardization will create a cost efficient and predictable outcome for the kitchen

staff.

Page | 32
Part V. References

[1] Hoyland, Alexa, A Systematic Review of the Effect of Breakfast on the Cognitive

Performance of Children and Adolescents | Nutrition Research Reviews.

Cambridge Core​, Cambridge

UniversityPress,​www.cambridge.org/core/journals/nutrition-research-reviews/arti

cle/a-systematic-review-of-the-effect-of-breakfast-on-the-cognitive-performance-o

f-children-and-adolescents/82FE2D456F27AB7FBB1BC58BB146D1A8​.

Published November 25, 2009. Accessed November 1, 2017.

[2] Size Unit Guide. ​Size Unit Guide | Assured Self Storage​,

www.storeassured.com/size-guide.php#large​. Accessed November 27, 2017.

[3] 7 CFR 210 and 220- Food and Nutrition Service. ​Federal Register.

https://www.gpo.gov/fdsys/pkg/FR-2012-01-26/pdf/2012-1010.pdf​ Accessed

November 5, 2017.

[4] 7 CFR 210.11 - Competitive Food Service and Standards. ​LII / Legal Information

Institute​,​ www.law.cornell.edu/cfr/text/7/210.11​. Accessed November 1, 2017.

[5] Center for Food Safety and Applied Nutrition. Hazard Analysis Critical Control Point

(HACCP) - HACCP Principles & Application Guidelines. ​U S Food and Drug

Administration Home Page​, Center for Food Safety and Applied Nutrition,

www.fda.gov/food/guidanceregulation/haccp/ucm2006801.htm​. Accessed

November 2, 2017.

[6] Food Safety. ​Centers for Disease Control and Prevention​, Centers for Disease

Control and Prevention,​ www.cdc.gov/foodsafety/foodborne-germs.html​.

Published November 1, 2017. Accessed October 14, 2017.

Page | 33
[7] Center for Food Safety and Applied Nutrition. Foodborne Illnesses: What You Need

to Know. ​U S Food and Drug Administration Home Page​, Center for Food Safety

and Applied Nutrition,

www.fda.gov/food/foodborneillnesscontaminants/foodborneillnessesneedtoknow/

default.htm​. Accessed November 2, 2017.

[8] Light and Fluffy Kodiak Pancakes. ​Cake by Courtney​,

cakebycourtney.com/light-fluffy-kodiak-pancakes/. Published July 24, 2017.

Accessed November 3, 2017.

[9] The Perfect 5-Minute Omelet Is Easier Than You Think. ​The Spruce​,

www.thespruce.com/perfect-quick-omlet-tips-995517​. Accessed November 5,

2017.

[10] Easy Vegan Black Bean Burgers. ​Hummusapien​,

www.hummusapien.com/easy-vegan-black-bean-burgers/​. Published March 28,

2017. Accessed October 14, 2017.

[11] The Best Low Carb Bunless Burger Recipe. ​Low Carb Maven​,

www.lowcarbmaven.com/low-carb-steakhouse-burger-recipe-keto/​. Published

July 22, 2017. Accessed October 1, 2017.

[12] Marinated Grilled Chicken Sandwich Recipe. ​– Six Sisters' Stuff​,

www.sixsistersstuff.com/recipe/2013/09/marinated-grilled-chicken-sandwich-recip

e/​. Published June 13, 2017. Accessed November 14, 2017.

[13] BBQ Turkey Burgers. ​FoodLove.com​, foodlove.com/bbq-turkey-burgers/. Published

July 14, 2017. Accessed October 15, 2017.

Page | 34
[14] Competitive Foods and Beverages. ​Competitive Foods and Beverages - Healthy

Eating & Nutrition Education (CA Dept of Education)​.

www.cde.ca.gov/ls/nu/he/compfoods.asp#entree​. Published October 9,

2017. Accessed November 26, 2017.

Page | 35
 Appendices
Nutrient Analysis
Table 1.1
Breakfast Calories Carbohydrates Fat Protein

Steel Cut Oats 150kcal 27g 3g 5g

(½ cup)

Honey 43kcal 12g 0g 0g

(0.5ounce)

½ Banana 53kcal 13g 0g 1g

Total 246kcal 52g 3g 6g

Table 1.2
Breakfast Calories Carbohydrates Fat Protein

Kodiak Cakes 210kcal 30g 2g 21g

½ cup serving

2 slices each 35kcal 1g 1g 5g

Turkey Bacon
OR 70kcal 1g 4g 7g
Turkey
Sausage

½ C Fresh 55kcal 14g 0g 1g

Fruit
(grapes)

Total w/ 300kcal 45g 3g 27g

turkey bacon

Total w/ 335kcal 45g 6g 29g

turkey
sausage

Table 1.3
Breakfast Calories Carbohydrates Fat Protein

Eggs (2 Eggs) 143kcal 1g 10g 13g

Bell Pepper (1 8kcal 1g 0g 0g

oz)

Page | 36
Whole Grain 139kcal 26g 2g 5g
Toast (2 slices)

Extra Virgin 40kcal 0g 5g 0g

Olive Oil (1
tsp)

Strawberries 24kcal 6g 0g 1g
(½ cup)

Total 354kcal 34g 17g 19g

Table 1.4
Breakfast Calories Carbohydrates Fat Protein

1 cup Whole 100kcal 20g 2g 3g

Grain
Cherrios

1 Medium 205kcal 47g 2g 4g

Banana

1% milk (1 110kcal 13g 3g 9g

cup)

Almond Milk 40kcal 5g 2g 1g

light (1 cup)

Total w/ 1% 415kcal 80g 7g 16g

milk

Total w/ 345kcal 72g 6g 8g

Almond milk

Table 1.5
Lunch Calories Carbohydrates Fat Protein

Black Bean 73kcal 12g 1.5g 5g

Burger (1
patty)

Whole Wheat 160kcal 30g 2g 4g

Bun

Grapes (½ 55kcal 14g 0g 1g

Page | 37
cup)

Sweet Potato 53kcal 7g 3g 0g

Fries (1 oz)

Swiss Chard 1 9kcal 2g 0g 1g

leaf

Tomato 1 slice 0g 0g 0g 0g

Onion 1 slice 16kcal 4g 0g 0g

Total 366kcal 69g 6.5g 11g

Table 1.6
Lunch Calories Carbohydrates Fat Protein

1 cup Spinach 7kcal 1g 0g 1g

1 cup Romaine 8kcal 2g 0g 1g

0.5 ounce 58kcal 10g 1g 2g

Croutons

3 Cherry 9kcal 2g 0g 0g
Tomatoes

Onion 1 slice 15kcal 4g 0g 0g

1 ounce 100kcal 2g 10g 2.5g

Walnuts

2T Balsamic 90kcal 2g 9g 0g
OR
2T Lite Ranch 90kcal 3g 8g 1g

3 ounce Tofu 80kcal 3g 4g 9g

3 ounce 140kcal 3g 3g 27g

Chicken

Total w/ 427kcal 29g 32g 37g

Chicken

Total w/ Tofu 367kcal 27g 23g 3.5g

Page | 38
Table 1.7
Lunch Calories Carbohydrates Fat Protein

90% Lean Beef 100kcal 0g 6g 11.5g

(2 oz)

Whole Wheat 160kcal 30g 2g 4g

Bun

Sweet Potato 53kcal 7g 3g 0g

Fries (1 oz)

Gala Apple 52kcal 14g 0g 0g

Slices (4 oz)

Total 365kcal 51g 11g 15.5g

Table 1.8
Lunch Calories Carbohydrates Fat Protein

Deli Ham (Low 60kcal 1g 2g 9g

sodium - 3
slices)
OR
Deli Turkey
(low sodium - 3 50kcal 1g 1g 11g
slices)

Swiss Chard 1 9kcal 2g 0g 1g

leaf

Tomato 1 slice 0g 0g 0g 0g

Onion 1 slice 16kcal 4g 0g 0g

1 ounce Alfalfa 13kcal 2g 0g 2g

Sprouts

Whole Wheat 139kcal 26g 2g 5g

Bread (2
slices)

½ cup 8kcal 2g 0g 0g
cucumber

Carrot Sticks 3 35kcal 8g 0g 1g

Page | 39
oz

1 slice 100kcal 1g 8g 7g
Provolone
cheese

Total 430kcal 47g 13g 36g

Table 1.9
Lunch Calories Carbohydrates Fat Protein

Whole Grain 95kcal 15g 3g 3g

Pizza Crust

1 ounce 150kcal 2g 11g 13g

Mozzarella
Cheese

2T Tomato 18kcal 4g 0g 1g
sauce (low
sodium)

1 ounce Bell 37kcal 7g 0g 1g

Peppers

1T Onions 4kcal 1g 0g 0g

1T fresh Basil 1kcal 1g 0g 0g

1 large 5kcal 1g 0g 1g
Mushrooms

1Tsp Black 60kcal 0g 6g 0g

Olives

1 ounce 14kcal 4g 0g 0g
Pineapple

4 ounce 90kcal 23g 0g 0g

Applesauce

Total 474kcal 58g 20g 19g

Table 2
Beverages Calories Carbohydrates Fat Protein

Page | 40
1% Milk 110kcal 13g 3g 9g

Water 0kcal 0g 0g 0g

Vitamin Water 0kcals 4g 0g 0g

Gatorade - G2 45kcal 12g 0g 0g

Fresh Squeezed 112kcal 26g 1g 2g

Orange Juice
(100% Juice)

Page | 41
Nutrient Analysis (Myfitnesspal)

Table 2.2
Breakfast Amount Kcal CHO (g) Fat (g) Protein Sodium Sugar
(g) (mg) (g)

Eggs 2 large 143 1 10 13 142 0

Olive Oil 1tsp 40 0 5 0 0 0

Bell 1 oz 8 1 0 0 1 0
Pepper

Whole 2 slice 139 26 2 5 296 11

Wheat
bread

Strawberr .5 cup 24 6 0 1 1 4
ies

Totals 354 34 17 19 440 15

Table 2.3
Lunch Amount Calories CHO Fat Protein Sodium Sugar
Kcal (g) (g) (g) (mg) (g)

Whole 1 bun 160 30 2 4 200 2

Wheat
Buns

Gala Apple 4 oz 52 14 0 0 0 11

Sweet 3 oz 160 21 8 1 160 6

potato fries

90% Lean 2 oz 100 0 6 12 35 0

Ground
Beef

Totals 472 65 16 17 395 19

Page | 42
Table 2.4
Breakfast Amount Kcal CHO Fat Protein Sodium Sugar
(g) (g) (g) (mg) (g)

Cheerios- 1 cup 100 20 2 3 160 1

Whole Grain
Cereal

Banana 1 medium 105 27 0 1 1 14

(7” to 7-⅞”
long)

The Farmer’s 1 Cup 110 13 3 9 130 12

Cow - 1%

Silk - Almond 1 Cup 40 5 2 1 160 5

Milk Light

Total 355 65 7 14 451 32

*Sodium content within range(<380mg per entree) depending on type of milk chosen.

Page | 43
Table 2.5
Lunch Amount Calories CHO Fat Protein Sodium Sugar
Kcal (g) (g) (g) (mg) (g)

Low 2 oz 60 1 2 9 370 1
Sodium
Ham

Deli Turkey 2 Slices 50 1 1 11 220 1

Sprouts 42.5g 13 2 0 2 3 0

Whole 2 Slices 139 26 2 5 150 11

Wheat
Bread

Cucumber 1.5 cups 8 2 0 0 1 1

Carrot 8 sticks 35 8 0 1 40 5
Sticks

Provolone 1 oz 100 1 8 7 248 0

Totals 405 41 13 35 1032 19

*Sodium content within range(<380mg per entree) depending on type of meat chosen.

Page | 44
Page | 45
B. Equipment Chart

Page | 46
Page | 47
Page | 48
C. Employee Cost

Table 2.6
Months School Days Employee Cost
January 19 $7,858.40
February 18 $7,444.80
March 17 $7,031.20
April 20 $8,272.00
May 22 $9,099.20
June 10 $4,136.00
July 0 $0
August 6 $2,481.60
September 20 $8,272.00
October 21 $8,685.60
November 16 $6,617.60
December 11 $4,549.60
Total 180 $74,448
Average Cost/ Month(exc. July) $6,768.00

Page | 49
D. Calculations:

Page | 50
Page | 51
E. Monthly Menu

Page | 52
F. Recipe Standardization

Steel Cut oatmeal (with blueberries, banana and honey)

Slow Cooker Steel Cut Oatmeal

5 Servings 50 Servings:

1 cup Steel cut oats 2.5 quarts oats

3 Cups water 7.5 quarts water

1 cup unsweetened 2.5 quarts almond milk

vanilla almond milk

1 tsp. cinnamon 3 tbs cinnamon

1 tsp. vanilla extract 3 tbs vanilla

Instructions

1. Place all of the ingredients in your Crock

pot.
2. Stir to combine.
3. Cook on low for 4 hours or high for 2 hours.
4. Enjoy right away or store in airtight
container in the refrigerator.

Protein Pancakes (8).

(with turkey bacon or turkey sausage and fruit)
Protein Pancakes

10 servings 50 servings:

2 cups Kodiak Cakes 2 pounds of Kodiak Mix

Mix

1.5 cups of milk 4.5 quarts of milk

3 eggs 15 eggs

1 tsp vanilla 1.5 tbs vanilla

Instructions

Page | 53
 1. Combine the Kodiak mix, milk, egg yolks
and vanilla in a medium sized bowl. Stir
until combined.
2. In a separate bowl, beat the egg whites
until stiff peaks form.
3. Gently fold the egg whites into the
Kodiak mixture.
4. Cook the batter on a skillet at medium
heat for a couple minutes on each side.
Measure each pancake with a 1/4 cup
measuring cup

Strawberry Greek Yogurt with whole grain toast

Yields: 1 serving- 1 yogurt of greek yogurt branded chobani with 1 slice of toast

Whole grain bagel with low fat cream cheese or butter and fruit
Yields: 1 serving- 1 bagel with 2 T of low fat cream cheese or butter and seasonal fruit

Eggs (9). (omelet with veggies or sunny side up or scrambled with side of apple
slices)
Egg Omelet

50 Servings 100 Servings 150 Servings

100 eggs 200 eggs 300 eggs

100 tbsp whole milk or 200 tbsp whole milk or 300T whole milk or 18.75
6.25 C 12.5C cups

100 tbsp butter or 6.25 C 200 tbsp butter or 12.5 C 300T butter or 18.75 cups

Salt and Pepper to taste Salt and Pepper to taste Salt and Pepper to taste

Instructions

1. Crack the eggs into a glass ​mixing bowl​ and beat them until they turn a pale
yellow color.
2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the
butter and let it melt.
3. Add the milk to the eggs and season to taste with salt and white pepper. Whisk
the mixture.

Page | 54
 4. When the butter in the pan is hot enough to make a drop of water hiss, pour in
the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom
starts to set.
5. With a heat-resistant rubber spatula, gently push one edge of the egg into the
center of the pan, while tilting the pan to allow the still liquid egg to flow in
underneath. Repeat with the other edges, until there's no liquid left.
6. Your eggs should now resemble a bright yellow pancake, which should easily
slide around on the nonstick surface. If it sticks at all, loosen it with your
spatula.
7. Now gently flip the egg pancake over, using your spatula to ease it over if
necessary. Cook for another few seconds, or until there is no uncooked egg
left.
8. If you're adding any other ingredients, now's the time to do it.Spoon your filling
across the center of the egg in straight line.
9. With your spatula, lift one edge of the egg and fold it across and over, so that
the edges line up. Cook for another minute or so, but don't overcook or allow
the egg to turn brown. If necessary, you can flip the entire omelet over to cook
the top for 30 seconds or so. Just don't let it get brown.
10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs
if desired

HACCP Plan

Potential Hazards​: Receiving SOP’s CPs

● Salmonella ● Receive at ● Wash hands
enteritidis temperature 45F or following established
● Contamination from below procedures
employees ● Check product date ● Follow employee
● Contaminated food ● Check for intact health policies to
contact surfaces packaging prevent transmission
Purchasing Storage of SOP’s of illness
● Purchase ● Store at or below Service SOP’s
pasteurized shell 41F ● If holding eggs,
eggs ● Practice FIFO maintain at or above
Critical Limits rotation 135F
● Ensure labeling ● Protect from ● Protect food from
says pasteurized cross-contamination contamination
Corrective Action Preparation and cooking
● If not labeled as SOP’s
pasteurized, reject ● Begin with clean and
product sanitary equipment
and utensils
● Cook to order in
small batches with
minimal prep time

Page | 55
Whole grain cereal with fruit
Serving size- of cereal directed on the box and 1 cup of milk and fruit

Salad bar (with chicken or tofu)

Serving- serve your own salad with ingredients that are provided.

Black bean burger with sweet pot fries or russet fries (10).
5 servings 50 servings:

2 tbsp ground flaxseed + 3 tbsp water 1.25 cup ground flax and ½ quart of
water

2 14.5 oz cans black beans, drained not 10 cans of black beans

rinsed

1 cup italian-style panko breadcrumbs 5 lbs of panko crumbs

1 tsp onion powder 3 T onion powder

0.5 garlic powder 3 T garlic powder

1 tsp cumin 3 T cumin

1 tsp chili powder 3 T chile powder

0.5 tsp smoked paprika 1.5 T paprika

0.5 tsp salt 1.5 T salt

1 tbsp worcestershire 0.5 cup worcestershire

1 whole grain bun 50 whole grain buns

Instructions:

1. Place flax and water in a small bowl. Set aside to thicken.

2. Preheat a large pan sprayed with cooking spray or olive oil over medium
heat.
3. Place beans in a large bowl. Mash with a potato masher or fork until most
beans are broken up, leaving some whole beans in tact. Add bread
crumbs, onion powder, garlic powder, cumin, chili powder, smoked
paprika, salt, pepper, sriracha, worcestershire sauce, and flax mixture. Stir
until well combined.

Page | 56
 4. Form into 6 tightly-packed patties.
5. Cook on well-oiled skillet for 6-8 minutes per side, or until golden brown.
6. Serve on whole grain buns with toppings!

90% lean beef burgers (11).

Beef Burgers Beef Burgers

3 servings: 50 servings:

1 lbs of ground beef 10 lbs of ground beef

1T worcestershire sauce ½ cup worcestershire

sauce

1T steak seasoning ½ cup steak seasoning

2T olive oil 1 cup olive oil

Instructions:

Prep: Preheat grill to med/high and clean the grate.

1. Break up the ground beef and evenly distribute the Worcestershire sauce
and steak seasoning and olive oil
2. Mix gently with your hands to distribute the seasoning and form into three
balls. Gently press/pat into patties or use a burger press like I have
pictured. If you make a slight depression in the center of your burger, it
will help prevent it from puffing up in the middle.
3. Oil the grate. Season the outside of the burger patties with a light
sprinkling of salt and pepper (both sides). Grill to your desired level of
doneness.

Grilled chicken sandwich with fries (12).

Chicken Sandwich Chicken Sandwich

6 servings 50 Servings:

6 boneless skinless 50 breasts of chicken

Page | 57
chicken breasts or about 10lbs

¼ cup olive oil 3 quarts of olive oil

2T honey 1 ¼ cups of honey

2T lime juice 1 ¼ cup of lime juice

½ tsp 5 tsp chile powder

¼ tsp cumin 2.5 tsp cumin

Instructions:

1. Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag.
2. Place chicken inside, zip bag closed, and make sure that chicken is fully
coated by marinade. Place bag of chicken in the fridge and let marinade for at
least 30 minutes
3. Remove chicken from fridge and preheat grill to medium high heat. Grill the
chicken for a couple of minutes on each side, turning once, until the chicken is
no longer pink and reaches an internal temperature of 165 degrees.

Turkey burger with fries (13).

Turkey Burger Turkey Burger

6 servings 50 servings

16 oz of ground turkey 10 lbs of ground turkey

1.5 T bbq sauce ½ cup of bbq sauce

1 egg 10 eggs

¼ cup bread crumb 2.5 cups of bread crumbs

1 tsp minced garlic 3 Tbs minced garlic

Page | 58
½ tsp paprika 1.5 T paprika

½ tsp pepper 1.5 T pepper

½ tsp onion powder 1.5 T onion powder

Instructions:

1. Combine all ingredients in a medium sized mixing bowl and mix

thoroughly using your hands.
2. Separate the mixture into 6 evenly sized portions, and form each portion
into a patty.
3. Lightly coat a grill or skillet in oil and cook burgers over medium heat for
about 5 minutes, then flip and cook until burgers are golden brown and
their internal temperature reaches 165 degrees F.
4. If desired, top with a slice of cheese and leave burger on the grill until
cheese is slightly melted.
5. Place burger on bun, top with desired condiments and toppings, and
serve immediately.

Build your own pizza

Made to order

Turkey or Ham Sandwich

Made to order

Page | 59
G. Recipe Cost by Ingredient
Item - Oatmeal with fruit
Steel Cut Oatmeal ½
cup(0.09 lbs)
½ medium Banana (1.1lb)
Honey (0.5 ounce = 0.05lb)
Total Cost
Plus Drink (average cost)
Item - Protein Pancakes Cost Per Serving Full Cost
Kodiak Cakes 1/2 cup
serving(53g)
2 slices Turkey Bacon
2 pieces Turkey Sausage
1/4 cup Grapes (0.025)
Total Cost $0.62 or $1.11
Plus Drink (average cost)
Item - Egg Breakfast Cost Per Serving Full Cost
Eggs (2 ct.)
Sliced Apple
(68g=.149lbs)
Whole Wheat Toast (2
slices= 2 oz)
Vegetables (1 oz Bell
Pepper)
Strawberries (1/2
cup=0.27lb)
Total Cost
Cost Per Serving Full Cost Location Purchased
25 lbs - $24.89
$0.09 (Bob’s Red Mill) Amazon
28.6lbs - $26.50
$1.02 (2.2 lb/banana) Harris Farm Markets
$0.14 60lb - $168.00
(0.1 lb/ ounce) Webstaurant store
$0.23
Location Purchased
72 oz - $14.99
$0.39 (72 oz = 2040 g) Boxed.com (Kodiak Cakes)
$0.18 66 slices - $5.98 Sam's Club (Oscar Mayer)
$0.67 24 count - $7.98 Sam's Club (Jimmy Dean)
$0.05 1 kg - $2 Alibaba.com
Location Purchased
$0.40 18ct. - $3.58 (Eggland's Best) Sam's Club
$0.25 1 lb - $1.65 Specialty Produce
$0.77 30 oz - $11.56 Specialty Produce
$0.17 1 lb - $2.70 Specialty Produce
$0.31 2 lb - $2.30 Specialty Produce
$1.90
Page | 60
Plus Drink (average cost)

Item - Cereal Cost Per Serving Full Cost Location Purchased

1 Cup Cheerios (1.32 oz) $1.90 1 oz - $1.44 Amazon
28.6lbs - $26.50
1 Medium Banana (.33lb) $0.30 (.33 lb/banana) Harris Farm Markets
1% Milk (1 cup) $0.37 1 gallon - $5.97 Specialty Produce
Almond Milk (1 Cup) $1.47 28 oz - $5.15 Specialty Produce
Total Cost $2.57 OR $3.67
Plus Drink (average cost)

Item - Salad Bar Cost Per Serving Full Cost Location Purchased
1 Cup Spinach (0.088
Bunch) $0.07 2 Bunches - $1.65 Specialty Produce
1 Cup Romaine (0.10 lb) $0.12 1lb - $1.15 Specialty Produce
0.5 ounce Croutons $0.15 24 oz - $7.00 Specialty Produce
3 Cherry Tomatoes $0.15 1lb - $1.35 (27/ lb) Specialty Produce
Onion - 1 slice (0.5 oz) $0.02 1lb - $0.55 Specialty Produce
1/4 Cup Walnuts (0.06lb) $0.52 1lb - $8.69 Specialty Produce
2 Tbsp Balsamic $0.12 5L - $20.16 (1L=67 Tbsp) Specialty Produce
1 gallon - $15.95
2 Tbsp Lite Ranch $0.12 (1G=256Tbsp) Specialty Produce
3 ounce Tofu $0.60 1 oz - $0.20 (Mori-Nu) Amazon
3 ounce Chicken $0.10 9lb - $4.70 Specialty Produce
Total Cost $1.25 to $1.80
Plus Drink (average cost)

Item - Black Bean Burger Cost Per Serving Full Cost Location Purchased
Black Bean Burger (1 Patty - 3 oz) $1.05 10lb - $55.85 Foodservice Direct
Whole Wheat Bun $1.09 4 Pack - $4.36 Specialty Produce

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Grapes (1/2 cup) $0.10 1 kg - $2 Alibaba.com
Sweet Potato Fries (3 oz) $0.31 15lb - $25.19 Costco
Onion - 1 slice (0.5 oz) $0.02 1lb - $0.55 Specialty Produce
1 bunch - $2.35
Swiss Chard - 1/8 cup $0.20 (1 bunch = 12oz) Specialty Produce
Tomato - 1 slice (0.7 oz) $0.02 2lb - $0.92 Specialty Produce
Total Cost $2.79
Plus Drink (average cost)

Item - Beef Burger (90% lean) Cost Per Serving Full Cost Location Purchased
90% Lean Beef (2 oz) $0.37 1 lb - $2.97 Sam's Club
Whole Wheat Bun $1.09 4 Pack - $4.36 Specialty Produce
Sliced Apple (68g=.149lbs) $0.25 1 lb - $1.65 Specialty Produce
Sweet Potato Fries (3 oz) $0.31 15lb - $25.19 Costco
Total Cost $2.02
Plus Drink (average cost) $2.58

Item - Sandwich Cost Per Serving Full Cost Location Purchased

Deli Ham (3 slices) $0.45 40 oz - $5.98 Sam's Club
Deli Turkey (3 slices) $0.59 40 oz - $7.88 Sam's Club
1 bunch - $2.35
Swiss Chard - 1/8 cup $0.20 (1 bunch = 12oz) Specialty Produce
Tomato - 1 slice (0.7 oz) $0.02 2lb - $0.92 Specialty Produce
Onion - 1 slice (0.5 oz) $0.02 1lb - $0.55 Specialty Produce
Alfalfa Sprouts - 1 oz $0.57 4 oz - $2.30 Specialty Produce
Whole wheat bread (2
slices) $0.77 30 oz - $11.56 Specialty Produce
Cucumber - 1/2 cup $0.14 1 ct.(4 cups) - $1.10 Specialty Produce
Carrot Sticks - 3 oz $0.08 5 lb - $2.25 Specialty Produce
Provolone Cheese - 1
slice $0.21 1 lb - $3.35 Specialty Produce

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Total Cost $2.46 OR $2.60
Plus Drink (average cost) $3.02 OR $3.16

Item - Pizza Cost Per Serving Full Cost Location Purchased

Whole Grain Pizza Crust (2 oz) $0.03 7 lb - $1.75 Specialty Produce
Mozzarella Cheese - 1 oz $0.17 5 lb - $13.50 Specialty Produce
Tomato Sauce - 2 T $0.05 3 quarts - $4.45 Specialty Produce
Bell Peppers - 1 oz $0.17 1 lb - $2.70 Specialty Produce
Onions - 1 T $0.02 1lb - $0.55 Specialty Produce
Fresh Basil - 1 T $0.02 1 lb - $6.50 Specialty Produce
Mushroom - 1 ct. (1 oz) $0.16 1 lb - $2.60 Specialty Produce
Black Olives - 1 tsp $0.01 3 quarts - $8.30 Specialty Produce
Pineapple - 1 oz $0.21 1 ct.(31 oz) - $6.50 Specialty Produce
Applesauce - 4 oz $0.44 1 oz - $0.11 Amazon
Total Cost $1.28
Plus Drink (average cost) $1.84

Beverages Cost Per Serving Full Cost Location Purchased

1% Milk (1 Cup) $0.37 1 gallon - $5.97 Specialty Produce
Water (16.9 oz) $0.10 40 ct. - $3.98 Sam's Club
Vitaminwater Zero (20 oz) $0.81 20 ct. - $16.29 Costco
Gatorade - G2 (20 oz) $0.70 24 ct. - $16.69 Costco
100% Orange Juice (10
oz) $0.80 24 ct. - $19.19 Costco
Average Cost $0.56

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