Set up mise en place to prepare 200 sandwiches. Place preprepped trays from cart onto the work counter to set up an efficient work flow. Description of the preprepped items will show as you roll over items on the cart.

Act: Work Smarter Not Harder

Work Station Setup

Set up mise en place to prepare 200 sandwiches. Place preprepped trays from cart onto the work counter to set up an efficient work flow. Description of the preprepped items will show as you roll over items on the cart.

PrePrep
Roast Beef
  • Purchased, cooked, and sliced
  • Removed from package and panned
  • Held under refrigeration
Tomatoes
  • Washed & sliced
  • Shingled in a pan
  • Held under refrigeration
Bun tops
  • Taken out of the wrapper & separated tops from bottoms
  • Placed tops all together in pans & cover with food film until needed
Bun bottoms
  • Taken out of the wrapper & separated tops from bottoms
  • Placed bottoms in a single layer on a sheet tray & stored in a closed cart
Lettuce
  • Washed
  • Portioned
  • Panned
  • Held under refrigeration
Food Film
  • Food film to cover trays after sandwiches are made
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Being organized and having what you need pre prepped and at hand will speed up the process. Using two or three people can save everyone time by decreasing the number of glove changes/hand washes needed.
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Resources

  • Food Code 2009
  • The Food Code is a model code and reference document for state, city, county and tribal agencies that regulate restaurants, retail food stores, vending operations and foodservice operations in institutions such as schools, hospitals, nursing homes and child care centers. The Food Code establishes practical, science-based guidance and enforceable provisions for mitigating risk factors known to cause foodborne illness.
  • Iowa Food Safety Project
  • Iowa State University Extension believes that resources are needed for consumers, foodservice operators, students and educators to access research-based, unbiased information on food safety and quality. The goal of the Food Safety Project is to: Develop educational materials that give the public the tools they need to minimize their risk of foodborne illness and disseminate food safety information.
  • Integrated Food Safety Information Delivery System
  • This web site is designed to serve the needs of food safety regulators by providing factual information for use with local food establishment operators.
  • Training Resources
  • The Iowa State University Extension and Outreach Hotel, Restaurant, and Institution Management program provides evidence based resources for food and lodging organizations.

Act: Work Smarter Not Harder

The "A" in Do Your PART stands for ACT. A wise cook once said, "If you don't use your head, you have to use your feet." In other words, not thinking before acting will cause wear and tear on your body. This can be painfully true. It can lead to wasted time and poor food safety. Have a plan and put it into action so you can work smarter not harder.