GOLDEN ACRES RETIREMENT HOME

Nutrition 303 Lecture Project By: Hannah Coe Romualdo Fernandez Jake Reinagel er!tin "ein!tein

Part I. Description

#!ta$li!hment and %er&ice! '((ered )he e!ta$li!hment *ill $e a retirement home (or !+ecial need! +atron! called ,-olden .cre!/ and *ill +ro&ide (le0i$le diet o+tion! to $etter meet their !+eci(ic need!1 )he o&erall goal i! to hel+ maintain nutritional !tatu! and treating di!ea!e! and condition!2 !uch a! +ro&iding the 3.%H diet (or tho!e *ith hy+erten!ion or +ureed (ood! (or other! *ho may not ha&e all their teeth or *ith a neuromu!cular di!order that make! che*ing di((icult2 i( not im+o!!i$le1 )he majority o( +atron! *ill2 in addition to their dietary limitation!2 likely $e una$le to +re+are (ood (or them!el&e! or may$e e&en (eed them!el&e!1 Becau!e li&ing in a retirement home can $e +otentially $e long4term2 +atron! *ill e0+ect2 de!er&e2 and recei&e moderately high 5uality (ood1 6o!t canned and dry good! *ill $e +rocured (rom %7%C' $ecau!e they are relia$le and2 *hene&er +o!!i$le2 (re!h +roduce *ill come (rom local (armer! to hel+ en!ure high 5uality and nutritional content1 )he on4!ite kitchen *ill $e cook4chill8traditional (or con&enience and (or the +atron!9 com(ort1 .! !uch2 the kitchen !ta(( *ill not need to $e any larger than :0 and each o( the t*o4hour meal +eriod! *ill re5uire (our or (i&e !er&er! (or the :004:;0 +atron!1 )he +atron! o( thi! retirement home are the elderly in need o( !ome ty+e o( +hy!ical aid in order to li&e their daily li&e!2 due to any num$er o( +hy!ical or health related condition!1 .! !uch2 their nutritional need! are o( !+ecial concern1 Calcium i! an im+ortant nutrient2 *hich can hel+ reduce the e((ect! o( $one lo!! and o!teo+oro!i! <Heaney et al12 :=>;?1 Fi$er i! another nutrient o( im+ortance to the elderly2 *hich can $oth aid in reducing coronary heart di!ea!e and regulate the ga!trointe!tinal tract2

+re&enting con!ti+ation <Bro*n2 ;0::?1 'ther im+ortant nutrient! to the geriatric +o+ulation are @itamin! 32 #2 2 and B:;2 Folate2 Aron2 and 6agne!ium1 %odium i! another nutrient that can $e o( concern2 and !hould $e regulated in +atient! *ho !u((er (rom or are at ri!k o( coronary di!ea!e or hy+erten!ion <Bro*n?1

6enu )y+e and 'ut+ut @olume An order to a&oid monotony a! $e!t a! +o!!i$le2 the e!ta$li!hment *ill o+erate on a (our4*eek rotation2 *ith !+ecial menu! (or holiday!1 .ll :;0 +atron! *ill $e !er&ed in the dining room at all meal! unle!! their condition re5uire! them to !tay in their room2 in *hich ca!e one !er&er *ill $ring their meal! to them1 Break(a!t *ill $e (rom B:00 .6 to =:00 .6 daily2 *ith lunch at :::30 .6 to ::30 P62 and dinner (rom C:00 P6 to B:00 P62 e0ce+t on %unday!2 *hen a $runch *ill $e !er&ed (rom >:00 .6 to :::00 .6 *ith a ca!ual dinner (rom D:00 P6 to B:00 P61 )he meal time! are !cheduled a! !uch !o that the kitchen i! ne&er clo!ed (or more than :D hour! $et*een t*o meal +eriod!1

(See Appendix A for sample menus of two different days.)

Facility %+ace E #5ui+ment )he kitchen in thi! e!ta$li!hment *ill $e $uilt into the (ir!t (loor o( the $uilding (or the +atron!9 con&enience1 .ccording to 3%3 3e!ign %tandard! (or Nur!ing Home! manual the amount o( !+ace needed +er +er!on in a kitchen or dining area i! 31C !5uare meter! +er +er!on2 *hich e5uate! to D;0 !5uare meter! or a$out :2DD0 !5uare (eet !ince the ma0 occu+ancy o( -olden .cre! i! no more than :;0 re!ident! <;0:0?1 Ho*e&er

*hen (actoring !torage !+ace a! *ell a! *orker! the !+ace needed i! increa!ed to a$out :2>00 !5uare (eet1 )he kitchen *ill include area! (or dry !torage2 di!h*a!hing2 and (or the *alk4in cooler8(reezer com$o1 )he dry !torage area *ill include a$out F !torage rack! (or all the dried good! and !u++lie!1 )he di!h*a!hing area *ill include a 3 com+artment !ink a! *ell a! a di!h*a!her1 Hand *a!hing !ink! *ill al!o $e a&aila$le near the di!h*a!hing area and the +re+aration area1 )he *alk4in cooler8(reezer *ill $e > (eet $y > (eet and i! located in the corner o( the kitchen near the +re+aration area1 .! a cook4 chill8traditional (acility2 thi! *ill re5uire !uch e5ui+ment a! o&en!2 grill!2 a $la!t chiller2 cold4holding ta$le!2 and other cooling8cold !torage e5ui+ment1

(See Appendix B for a more complete list of needed equipment.)

Part II. Goals

Budget -oal )he majority o( in!titution! like retirement home!2 ho!+ital!2 and +u$lic !chool! o+erate on an >0G (ood co!t2 meaning that the +rice charged (or (ood i! not much higher than the co!t o$taining the ra* (ood material!1 .! !uch2 the la$or co!t i! only ;0G and there are a (e* *ay! to kee+ la$or co!t! lo* enough (or that to *ork1 )he (ir!t o+tion i! a &ery !mall !ta(( that take! the (ood all the *ay (rom it! initial !tate to !er&a$le (oodH !econdly2 there i! the o+tion to $uy (ood that re5uire! &ery little +roce!!ingH la!tly2 $y im+lementing an e((ecti&e di&i!ion o( la$or2 each *orker i! doing !+eci(ic ta!k! that he or

!he +er(orm! $e!t !o that no more time or +eo+le are $eing u!ed than i! a$!olutely nece!!ary1 <CA)# %'IRC#J? %ince retirement home +atron! eat all three daily meal! at the home2 the (ood !hould not co!t an e0traordinary amount1 By +urcha!ing mo!t (ood! +artially +roce!!ed2 the kitchen !ta(( *ill not need to !+end too much time +re+aring it2 thu! hel+ing to kee+ co!t! lo*1 .! !een in .++edi0 C2 the (ood co!t +er +er!on (or the (ir!t day i! K31>DC and the (ood co!t +er +er!on (or the !econd day i! K31DBC1 )hi! a&erage! out to K31FF +er +er!on +er day and at an >0G (ood co!t2 the +rice charged *ill $e KD1CBC +er day2 K:3B1;C monthly2 or K:FDB annually1 Patron! *ill not $e charged thi! +rice directly $ut the accounting de+artment *ill re5uire the kitchen to !tay *ithin $udget !o that it can a((ord to +ro&ide the nur!ing !ta((1 "ith a&erage retirement home (ee! at a++ro0imately KLLLL a month (or +atron!2 kee+ing (ood co!t! at LLLG o( the $ill i! 5uite !tandard1 )he kitchen9! +ur+o!e i! not to make a +ro(it $ut to +ro&ide the nece!!ary nutrition at the lo*e!t +o!!i$le co!t !o that a! much o( a +atron9! (ee! a! +o!!i$le can go to medical attention1

(See Appendix C for costing of the meals offered on the sample menu)

Nutrition goal )he !election o( the daily meal +lan! are $a!ed on the !edentary acti&ity o( the +atient!2 and are de!igned to $e ada+ta$le to the +atient! dietary need!2 including o+tional item! that are lo* !odium2 lo* (at2 high (i$er2 or item! that addre!! (ood allergie! !uch a! lacto!e and gluten !en!iti&itie!1 .n e0am+le o( one o( the $reak(a!t meal! u!ing o+tional

!u$!titute! i! egg *hite!2 gluten4(ree mu((in!2 and Lactaid milk1 )he o+tion! meet need! (or tho!e looking (or a lo*er (at o+tion2 gluten4(ree o+tion2 and dairy4(ree o+tion1 )he daily meal +lan! *ere analyzed u!ing the National Nutrient Data ase for Standard !eference on the I%3. *e$!ite <n$d81nal1u!da1go&?1 6acronutrient and micronutrient analy!i! to reach 3RA (or MB0 year! *ere $a!ed on the Dietary !eference "nta#es$ !ecommended "nta#es for "ndi%iduals and Dietary !eference "nta#es$ &acronutrients com+rehen!i&e chart! (rom the I%3. *e$!ite <(nic1nal1u!da1go&?1 )he nutrient! goal! (or the meal +lan! include energy need! (rom: Car$ohydrate! <:30g8d?2 Fi$er <:Dg8:000 kcal?2 Protein <01>g8kg8d?2 and Fat! <:043CG kcal!?1 )he (ood analy!i! included nutrient! o( concern (or older adult!2 !uch a! @itamin! 3 <;0Ng8d?2 # <:Cmg8d?2 <:;0Ng8d O6aleP2 =0Ng8d OFemaleP?2 and B:; <;1DNg8d?2 a! *ell a! Folate <D00Ng8d?2 Aron <>mg8d?2 Calcium <:2;00mg8d?2 and 6agne!ium <D;0mg8d O6P2 3;0mg8d OFP? <Bro*n2 ;0::?1 )he caloric intake i! determined $yQ

(See Appendix D for nutrient content analysis of daily meals and recipes)

Part III. Food Safety

H.CCP Programming 3ue to the !+eci(ic need! o( the geriatric +o+ulation2 certain +recaution! need to $e taken in order to en!ure a high le&el o( !a(ety and 5uality in thi! (ood!er&ice !y!tem1 )he immune !y!tem! o( the elderly are highly com+romi!ed com+ared to adult!2 and thu! are more !u!ce+ti$le to contracting illne!!e! and di!ea!e2 *ith any other condition! they

may already $e !u((ering (rom that could increa!e their !u!ce+ti$ility <Le!ourd2 :==B?1 Becau!e o( thi! high inclination to*ard! illne!! in the +atron! o( thi! (ood!er&ice2 care(ul +recaution! mu!t $e taken in the recei&ing2 !torage2 cooking and !er&ing o( all (ood item!1 For an e0am+le on ho* the retirement home9! H.CCP +lan *ork!2 ground turkey2 an ingredient in the meatloa( *ith ma!hed +otatoe! and gra&y on the )ue!day dinner menu2 *ill $e (ollo*ed through the (lo* o( (ood *ith all +o!!i$le hazard!2 monitoring !te+!2 critical control +oint! and correcti&e action!1 )he recei&ing o( (ood item! (rom the manu(acturer to the kitchen can $e an entry*ay (or contamination and a time +eriod (or ra+id $acterial gro*th to occur i( the item! are not !hi++ed correctly1 )he !u++lier! o( the (ood item! (or the retirement home mu!t all F3. certi(ied and u!e -ood )ran!+ortation Practice! <-)P? and -ood 6anu(acturing Practice! <-6P?1 "hen the (ood it!el( arri&e! at the retirement home2 there mu!t $e a &i!ual in!+ection o( the (ood to check (or any tha*ing2 !+oilage2 in!ect!2 rodent!2 or any other !u$!tance! that may +ro&e to $e a hazard to the (ood1 )he tem+erature o( the (ood i! al!o taken and recorded2 and i( any o( the item! do not meet the!e 5uality !tandard! and8or arri&e at a tem+erature o( a$o&e D0RF they are to $e rejected1 Pro+er !torage o( (ood item! i! an im+ortant critical control +oint that can +re&ent ra+id gro*th o( +athogenic $acteria1 Becau!e thi! (ood!er&ice !y!tem u!e! the ready +re+are method2 $la!t chiller! and tum$le chiller! are u!ed a! *ell a! (ridge! and (reezer! in order to +re!er&e the (ood longer and retain it! nutrient content2 all *hile kee+ing it !a(e (rom micro$ial gro*th1 .! a critical control +oint2 care(ul monitoring o( the tem+erature o( the re(rigerator! and (reezer! i! key2 making !ure the tem+erature! !tay

$et*een 0RF and ;0RF (or the (reezer! and $et*een 3CRF and D0RF (or the re(rigerator!1 )he tem+erature! !hould al!o $e recorded onto a log (or record kee+ing2 and any nece!!ary change! to the thermo!tat are to $e a++lied and con!e5uently logged1 .ny $roken or other*i!e unu!a$le (reezing e5ui+ment i! to $e re+orted and re+aired or re+laced1 Cooking the (ood i! another im+ortant critical control +oint2 *ith many di((erent com+onent! to $e a*are o( *ith the +otential hazard!2 !uch a! cro!!4contamination $et*een the di((erent ingredient!2 contamination (rom im+ro+er em+loyee hygiene and ra+id $acterial gro*th i( certain tem+erature! aren9t met during the cooking +roce!!1 For ground turkey2 Salmonella $acteria i! o( !+eci(ic concern2 cau!ing the di!ea!e %almonello!i! *hich i! characterized $y (e&er2 nau!ea2 headache!2 a$dominal cram+!2 diarrhea and &omiting2 *ith the $acteria ha&ing an incu$ation +eriod o( F4B; hour! <Loken2 :==C?1 Bacterial in(ection! (rom other !+ecie! could al!o occur i( the meat i! not heated to the correct tem+erature and duration during cooking1 For +oultry2 the meat !hould reach an internal tem+erature o( :FCRF (or at lea!t :C !econd! in order to kill mo!t +athogen!1 Caution again!t cro!!4contamination !hould al!o take +lace2 *ith !e+arate cutting $oard!2 kni&e! and uten!il! $eing u!ed (or &egeta$le! and meat!2 and a! little direct contact *ith the ingredient! a! +o!!i$le until nece!!ary in the !te+! o( the reci+e1 "hen handling the (ini!hed (ood +roduct2 contamination (rom +oor em+loyee hygiene i! o( mo!t concern1 6any +o!!i$le $acterial and &iral contaminant! occur through the oral4(ecal route2 !uch a! '. coli2 (isteria monocytogenes2 Staphylococcus aureus2 %higella2 He+atiti! . &iru! and Nor*alk &iru!2 and can ha&e incu$ation +eriod! (rom a little a! one hour to a! long a! C0 day! <Loken2 :==C?1 )he mo!t im+ortant *ay to

+re&ent contamination i! through good hygiene and +ro+er hand *a!hing techni5ue1 'ur $u!ine!!9! %tandard '+erating Practice! <%'P? i! u!ed to !et the !tandard! (or em+loyee +rocedure! and include +ro+er hygiene +ractice!2 a! *ell +ro&ide !te+4$y4!te+ +rocedure! (or hand *a!hing at the +ro+er (acilitie!1 #m+loyee! are to $e monitored to make !ure they a$ide $y the!e +ractice!2 and all ne* trainee! are to $e taught good hand *a!hing and (ood handling techni5ue!1 Chilling the (ini!hed (ood +roduct i! another critical control +oint2 *ith the u!e o( $la!t chiller!2 (ridge! and (reezer! to +re!er&e the (ood and +re&ent micro$ial gro*th1 %imilar +rocedure! (or chilling are u!ed a! in the +re4chilling and !torage !tage2 *ith +ro+er (unctioning e5ui+ment and monitoring o( (reezer and re(rigerator tem+erature! $eing the mo!t im+ortant a!+ect! to control in order to +re&ent ra+id $acterial gro*th1 For correcti&e action2 the thermo!tat! are to $e changed i( nece!!ary2 $roken e5ui+ment i! to $e re+aired or re+laced2 and the tem+erature! o( all (reezer! and re(rigerator! are to $e monitored and recorded1 Reheating i! the la!t o( the critical control +oint!2 $ut i! (ar (rom $eing the lea!t im+ortant1 An order to +re&ent ra+id micro$ial gro*th2 +ro+er time and tem+erature control i! to $e utilized (or !a(e (ood +ractice!1 .ll (ood mu!t $e reheated to :FCRF and $e !er&ed to the +atron! in a t*o hour +eriod1 #m+loyee! !hould $e monitored and the tem+erature! o( $oth the (ood and e5ui+ment !hould $e mea!ured and recorded1 Finally2 *hen !er&ing the (ood to the +atron!2 it i! im+ortant to $e cautiou! o( contamination (rom +oor +er!onal hygiene o( the +er!onnel1 .! *ith the handling o( (ood $e(ore chilling2 em+loyee! mu!t adhere to the com+any9! %'P2 a! *ell a! +ractice good and +ro+er hand *a!hing techni5ue!1 Per!onnel are to $e monitored and trained in good

hygiene +ractice!2 and $e a$le to !er&e the (ood to the +atron! *ithin the t*o hour time (rame in order to +re&ent ra+id micro$ial gro*th and to +ro&ide the $e!t cu!tomer !er&ice +o!!i$le1

(See Appendix ' for the )ACC* plan for ground tur#ey)

Part IV. Recipe Development

%tandardization )he turkey meatloa( reci+e *hen $eing !tandardized had to go through many change! in order to meet to the need! and e0+ectation! o( the re!ident! a! *ell a! the !tandard! o( -olden .cre!1 Certain thing! had to $e taken in *hen !tandardizing thi! reci+e !uch a! nutrient content and ingredient adju!tment! *hen creating larger yield!1 )a!te *a! taken into con!ideration $ut the health o( the -olden .cre re!ident! *ere the num$er one concern1 'ne adju!tment made to the reci+e *a! lo*ering the amount o( !odium $ecau!e !ome o( the re!ident! ha&e hy+erten!ion or are on the $orderline o( reaching hy+erten!ion1 Com+ared to the original reci+e the !odium content *a! decrea!ed $y a$out :CG1 )hi! *a! accom+li!hed $y lo*ering the amount o( !alt and $y !u$!tituting certain ingredient! *ith their lo*4!odium &er!ion2 !uch a! the chicken $roth1 Co!t (or thi! reci+e *a! not dra!tically im+acted $ecau!e lo*er !odium &er!ion +roduct! did not greatly di((er in +rice com+ared to the regular &er!ion!1

)he reci+e al!o had to $e adju!ted (or the di((erent yield amount! re5uired (or a retirement home1 %ince mo!t retirement home! ha&e o&er :00 re!ident! the reci+e had to $e changed in order to account (or the num$er o( +eo+le1 )he (actor method *a! u!ed to adju!t thi! reci+e1 )hi! *a! accom+li!hed $y o$taining the con&er!ion (actor $y di&iding the de!ired yield $y the gi&en yield $a!ed on the original reci+e1 )he ingredient! *ere then con&erted to *eight and multi+lied $y the con&er!ion (actor1 )he yield! +re!ented in .++endi0 F are C02 :002 and :C01 'nce all the ingredient! *ere con&erted to meet the +ro+er yield! certain modi(ication! had to $e done to meet nutrient need!2 !uch a! lo*ering !alt amount1 Certain +rocedure! *ere adju!ted in order to account (or the di((erent yield! and the time it *ould take to make tho!e yield!1 )he H..CP +lan *a! al!o taken into con!ideration *hen adju!ting reci+e +rocedure!1 (Bloc# recipe located in Appendix +)

Appendix A menu will go ere! i"ll upload it later and give eac appendix its own page#start page

.++endi0 B $%uipment &eeded to Prepare and Serve $%uipment

6icro*a&e -a! %to&e!8Range! Con&ection '&en

Function
)o re4heat item! 5uickly Cook (ood item! a! *ell a! re4heat (ood item! Cook8 $ake (ood item!

Food Items
.ny hot (ood item that need! re4heating Hot menu item!H BL) !and*iche!2 ha!h $ro*n!2 egg!2 !au!age link!2 chicken noodle !ou+2 ma!hed +otatoe! Hot menu item!H mu((in!2 $i!cuit!2 meatloa(2 tila+ia2 Produce2 meat!2 (i!h2 egg!2 chee!e2 milk

"alk4in %tore $ulk item! and +roduce recei&ed Cooler8(reezer com$o Bla!t Chiller '+en Be&erage Cooler Ace 6achine 3 "ork )a$le! %team )a$le Heated Holding Ca$inet F %torage Rack!

Chill (ood 5uickly !o it can $e !tored (or Food item! that are made in $ulk and ha&e to $e !tored later u!e in cooler8 (reezer Hold! $e&erage at a cold tem+erature 6ilk2 *ater2 (ruit juice!

%u++ly ice to $e&erage! and to other (ood "ater and (ruit juice! need! Pre+aring (ood item! Hold (ood *arm *hile it9! $eing !er&ed Hold $aked good! *arm )o !tore8hold canned and dry good! 6u((in!2 $i!cuit!2 ha!h $ro*n!2 macaroni E chee!e2 BL) !and*iche!2 meatloa(2 tila+ia .ll hot (ood item!H meatloa(2 tila+ia2 chicken noodle !ou+ 6u((in!2 $i!cuit!2 any other $aked good!8 $read! Canned good!2 $read!2 other dry ingredient!

3 Com+artment %ink )o clean and !anitize uten!il!2 +late!2 etc1 N8. 3i!h*a!her ; Hand %ink! )o clean and !anitize +late!2 cu+!2 etc1 )o kee+ *orker!9 hand! clean and !anitized N8. N8. Collected (ood *a!te

3 %te+ on )ra!h Can! )ra!h item! to $e +laced into the!e rece+tacle! ; Large )ra!h 3um+!ter!

.ll tra!h item! and (ood *a!te +laced into Collected (ood *a!te the!e unit!H +ick u+ i! once a *eek

.++endi0 C

'rea(fast #gg! cooked to order *ith BaconH .!!orted 6u((in!

o

#gg! <;1C egg!8!er&ing 0 :;0 S 300 egg!? : ca!e o( :C dozen egg! i! K3;1=F (rom %7%C' K3;1=F8:>0 egg! S K01:>38egg ;1C egg!8!er&ing S K01DC>8!er&ing :;0 !er&ing! S KCD1=3 ; ca!e! to order <300 out o( 3F0H :1FFB ca!e! needed? Bacon <;1C !tri+!8!er&ing 0 :;0 S 300 !tri+!? : :Cl$ ca!e <;D0 !tri+!? i! KC;1BF (rom %7%C' KC;1BF8;D0 !tri+! S K01;;8!tri+ ;1C !tri+!8!er&ing S K01CC8!er&ing :;0 !er&ing! S KFF ; ca!e! to order <300 out o( D>0H :1;C ca!e! needed? 6u((in!2 a!!orted <01> mu((in!8!er&ing 0 :;0 S =F mu((in!? =Fct ca!e! o( a!!orted mu((in! i! K331>= (rom %7%C' K331>=8=F mu((in! S K013C38mu((in! 01> mu((in!8!er&ing S K01;>;8!er&ing :;0 !er&ing! S K331>= Need : ca!e )otal Co!t K:1;=8!er&ing K:CD1>0 to !er&e thi! meal

Ha!h Bro*n! and )urkey %au!age Link! o Ha!h Bro*n!2 loo!e !hred <D oz8!er&ing 0 :;0 S 30l$? :>l$ ca!e i! K:;1D0 (rom %7%C' K:;1D08:>l$ S K01F>=8l$ 01;Cl$8!er&ing S K01:B;8!er&ing :;0 !er&ing! S K;01FB ; ca!e! to order <30 o( 3Fl$!H :1FFB ca!e! needed? o %au!age Link! <;1C8!er&ing 0 :;0 S 300 link!? Ca!e o( :00 link! (or K;D1D> (rom %7%C' K;D1D>8:00 link! S K01;D>8link ;1C link!8!er&ing S K01F:;8!er&ing :;0 !er&ing! S KB31DD Need 3 ca!e! o )otal Co!t K01B>D8!er&ing K=D1:: to !er&e thi! meal )unc T 6acaroni E Chee!e and Chicken Noodle %ou+ *ith %altine Cracker!

6acaroni E Chee!e <D oz8!er&ing 0 :;0 S D>0oz? 3=;oz +remade (or K3=1=F (rom %7%C' K3=1=F83=;oz S K01:0;8oz Doz8!er&ing S K01D0>8!er&ing :;0 !er&ing! S KD>1=3 ; ca!e! to order <D>0 o( B>DozH :1;; ca!e! needed? Chicken Noodle %ou+2 canned2 lo* !odium <F oz8!er&ing 0 :;0 S B;0oz? :BDoz i! K:F1:: (rom %7%C' K:F1::8:BDoz S K010=38oz Foz8!er&ing S K01CF8!er&ing :;0 !er&ing! S KFF1FF C ca!e! to order <B;0 o( >B0ozH D1:D ca!e! needed? %altine Cracker!2 !odium (ree <D8!er&ing 0 :;0 S D>0 cracker!? F00 cracker! (or K;;1CF (rom %7%C' K;;1CF8F00 cracker! S K0103> each D cracker!8!er&ing S K01:C8!er&ing :;0 !er&ing! S K:>10C : ca!e needed <>0G o( the ca!e? )otal Co!t K:1:;8!er&ing K:3D1:F to !er&e thi! meal

BL) %and*iche! and Cottage Chee!e *ith Pinea++le Chunk! o Bacon <;1C !tri+!8!er&ing 0 :;0 S 300 !tri+!? : :Cl$ ca!e <;D0 !tri+!? i! KC;1BF (rom %7%C' KC;1BF8;D0 !tri+! S K01;;8!tri+ ;1C !tri+!8!er&ing S K01CC8!er&ing :;0 !er&ing! S KFF ; ca!e! to order <300 out o( D>0H :1;C ca!e! needed? o Romaine Lettuce <; oz8!er&ing 0 :;0 S ;D0oz? K01F>8l$ (rom local !u++lier .P >FG yield S K01B=8l$ #P ; oz8!er&ing S K010==8!er&ing #P :;0 !er&ing! S K::1>F ;B=oz needed to get ;D0oz o Roma )omatoe! <; oz8!er&ing 0 :;0 S ;D0oz? K01BB8l$ (rom local !u++lier .P =;G yield S K01>3B8l$ #P ; oz8!er&ing S K01:0C8!er&ing #P :;0 !er&ing! S K:;1CC ;F:oz needed to get ;D0oz o "hole "heat Bread <:1BC !lice!8!er&ing 0 :;0 S ;:04:oz !lice!? Package o( >04:oz !lice! (or KD1:: (rom %7%C' KD1::8>0 !lice! S K010C:8!lice :1BC !lice!8!er&ing S K010=8!er&ing :;0 !er&ing! S K:01>0

3 +ackage! to order <;:0 o( ;D0 !lice!H ;1F3 +ackage! needed? Lo*4Fat Cottage Chee!e <D oz8!er&ing 0 :;0 S D>0 oz? FDoz carton (or KC1BF (rom %7%C' KC1BF8FDoz S K010=8oz D oz8!er&ing S K013F :;0 !er&ing! S KD31;0 > carton! to order <B1C o( > carton! needed? Pinea++le Chunk! <: oz8!er&ing 0 :;0 S :;0oz? F4+ack ca!e o( U:0 can! (or K;B1D= (rom %7%C' : can S =Foz .PH KD1C>8can2 K010D>8oz BDG yield S 01BD 0 =Foz S B:10Doz #P : oz8!er&ing #P S K010FC :;0 !er&ing! S KB1B> : ca!e to order <:1F= o( F can!H ;>1:CG o( one ca!e? )otal Co!t K:1;C>8!er&ing K:C01== to !er&e thi! meal

3inner )urkey 6eatloa( *ith Baked or 6a!hed Potatoe! and -ra&y

o

6eatloa( <3 oz8!er&ing 0 :;0 S 3F0oz? 33Foz meatloa( i! KC>1=: i( all ingredient! are +urcha!ed (rom %7%C' KC>1=:833Foz S K01:BC8oz .P BCG yield S K01;338oz #P 3 oz8!er&ing #P S K01F==8!er&ing :;0 !er&ing! S K>31>> D>0oz needed to yield 3F0oz #P Potatoe! <D oz8!er&ing 0 :;0 S D>0oz? ;31;Cl$ $ag i! KD:1:: (rom %7%C' KD:1::8;31;Cl$ S K:1BB8l$ D oz8!er&ing S K01DD :;0 !er&ing! S KC310C ; $ag! to order <30 o( DF1Cl$H :1;= $ag!? -ra&y <; oz8!er&ing 0 :;0 S ;D0oz? :DDoz o( gra&y mi0 (or K;:1;0 (rom %7%C' K;:1;08:DDoz S K01:DB8oz ; oz8!er&ing S K01;=D :;0 !er&ing! S K3C1;> )otal Co!t K:1D3C8!er&ing K:B;1;: to !er&e thi! meal

)ila+ia *ith Cali(ornia 6i0ed @egeta$le! and Honey "heat Bi!cuit!

)ila+ia <D oz8!er&ing 0 :;0 S D>0oz? :0l$ ca!e (or K3B1;B (rom %7%C' K3B1;B8:F0oz S K01;338oz D oz8!er&ing S K01=3; :;0 !er&ing! S K:::1>: 3 ca!e! needed Frozen C. 6i0ed @egeta$le! <D oz8!er&ing 0 :;0 S D>0oz? ;Dl$ ca!e (or K;B10D (rom %7%C' K;B10D8;Dl$ S K:1:;B8l$ K010B8oz 0 D oz8!er&ing S K01;> :;0 !er&ing! S K331F0 ; ca!e! to order <;=1BF o( D>l$H :1;D ca!e! needed? Honey "heat Bi!cuit! <: $i!cuit8!er&ing 0 :;0 S :;0 $i!cuit!? :;0 $i!cuit! (or K;F1CD (rom %7%C' K;F1CD8:;0 $i!cuit! S K01;;:8each Need : ca!e )otal Co!t K:1D338!er&ing K:B:1=C to !er&e thi! meal htt+!:88$lack$oard1!d!u1edu8$$c!*e$da&8+id4=3B>;C4dt4content4rid4 ;0=3CBDL:8cour!e!8NI)R30340:4Fall;0:;8LectureG;0Project8"hole!ale G;0FoodG;0Price!G;0"hole!aleG;0Price!8N303G;0LPG;0+rice! G;0A1+d(

.++endi0 3 'rea(fast* Ha!h $ro*n! and turkey !au!age link! ha!h $ro*n!4 Doz turkey !au!age link!4 ;1C2 Coz oatmeal $ar4 : $ar2 ;1::oz

&utrients ,otal -alories .(cal/ -ar0o ydrates .g/ Fi0er .g/ Protein .g/ ,otal Fat .g/ Vitamin A .1g/ Vitamin D .1g/ Vitamin $ .mg/ Vitamin 2 .1g/ Vitamin '34 .1g/ Folate .1g/ Iron .mg/ -alcium .mg/ 5agnesium .mg/ )unc *

DRI :30 :Dg8:000kcal :043CG total kcal =00 ;0 :C ;1D D00 > :2;00

DRI per meal C0: F010F :C1=F ;:1CD :D; 01D :1D> F1F 01F CD D1CF ;;B FF

+ DRI met DF1;G

:C1BG ;G =1>G ;CG :31CG CBG :>1=G

BL) !and*iche! and cottage chee!e *ith +inea++le chunk! reduced !odium $acon4 ;1C !tri+!2 01B oz romaine lettuce4 ;oz roma tomatoe!4 ;oz *hole *heat $read4 :1BC !lice!2 :1> oz cottage chee!e2 lo* (at :G2 no !odium added4 Doz +inea++le chunk!4 :oz &utrients ,otal -alories .(cal/ -ar0o ydrates .g/ Fi0er .g/ Protein .g/ ,otal Fat .g/ Vitamin A .1g/ Vitamin D .1g/ Vitamin $ .mg/ Vitamin 2 .1g/ Vitamin '34 .1g/ Folate .1g/ Iron .mg/ -alcium .mg/ 5agnesium .mg/ DRI :30 :Dg8:000kcal :043CG total kcal =00 ;0 :C ;1D D00 > :2;00 DRI per meal 30D 301B: ;01CB :01>> ;C= 01; 013; B: 01F: :3B ;1BB :;B ;=10> + DRI met ;31FG

;>1BG :G ;1:G ;C1DG 3D1;G 3D1FG :01CG

Dinner* )ila+ia *ith Cali(ornia 6i0ed @egeta$le! and "heat Bi!cuit! )ila+ia4 Doz C. mi0ed &egeta$le!4 Doz "heat $i!cuit!4 : $i!cuit2 :oz &utrients ,otal -alories .(cal/ -ar0o ydrates .g/ Fi0er .g/ Protein .g/ ,otal Fat .g/ Vitamin A .1g/ Vitamin D .1g/ Vitamin $ .mg/ Vitamin 2 .1g/ Vitamin '34 .1g/ Folate .1g/ Iron .mg/ -alcium .mg/ 5agnesium .mg/ DRI :30 :Dg8:000kcal :043CG total kcal =00 ;0 :C ;1D D00 > :2;00 ;> :1>B D; CD DRI per meal ;B0 :>1CC 3;1=3 B1:D =B D1; 013> :31C ;1:3 + DRI met :D1;G

:01BG ;:G ;1CG >>1BG BG ;313G 31CG

.++endi0 # 6A--P7 Ground ,ur(ey

Flow of Food Potential 6a8ards -ritical -ontrol Points -ritical )imits 5onitoring Procedures -orrective Action

Receiving

Ra+id $acterial gro*th2 Contamination

Pre7c ill and Storage

Ra+id $acterial gro*th

CCP

Product $elo* D0RF2 (rozen *ith no !ign! o( tha*ing2 no !+oilage2 contamination or unkno*n !u$!tance! Product !tay! $elo* D0RF2 #5ui+ment in +ro+er (unctioning order 6inimize hand contact2 u!e clean uten!il!2 +re4heat o&en! to +ro+er tem+erature!2 (ollo* %tandard '+erating Procedure! <%'P? .&oid direct hand contact

@i!ual in!+ection2 mea!ure and record tem+erature

Reject item! a$o&e D0RF2 and item! *ith !+oilage2 contamination or un*anted !u$!tance! .dju!t thermo!tat2 )hro* out item! i( tem+erature *a! $et*een D0RF and :3CRF (or o&er D hour! .dju!t o&en thermo!tat!2 6odi(y %tandard '+erating Procedure! <%'P? and +roduction +ractice!2 )rain em+loyee! in good hygiene and handling +rocedure! 6odi(y %tandard '+erating Procedure! <%'P? and +roduction +ractice!2 )rain em+loyee! in good hygiene and handling +rocedure! .dju!t thermo!tat2 )hro* out +roduct i( tem+erature *a! $et*een D0RF and :3CRF (or o&er D hour! .dju!t o&en thermo!tat!2 6odi(y %tandard '+erating Procedure! <%'P? and +roduction +ractice!2 )rain em+loyee! in good hygiene and handling +rocedure! 6odi(y %tandard '+erating Procedure! <%'P? and +roduction +ractice!2 )rain em+loyee! in good

6ea!ure and Record (reezer and cooler tem+erature! e&ery D hour! '$!er&e em+loyee! and handling +roce!!e!2 I!e !e+arate cutting $oard! (or &egeta$le! and meat!2 Heat item! to :FCRF (or :C !econd! '$!er&e em+loyee! and handling +roce!!e!

-oo(ing

Cro!!4 contamination2 Contamination2 Ra+id $acterial gro*th

CCP

6andling

Contamination

- illing

Ra+id $acterial gro*th

CCP

Re eating

Ra+id $acterial gro*th

CCP

Product !tay! $elo* D0RF and reache! tem+erature *ithin F hour!2 #5ui+ment in +ro+er (unctioning order Product i! reheated to :FCRF2 Product !er&ed in le!! than ; hour!

6ea!ure and Record (reezer and cooler tem+erature! e&ery D hour!

'$!er&e em+loyee! and handling +rocedure!2 Heat +roduct to :FCRF

Serving

Contamination

.&oid direct hand contact

'$!er&e em+loyee! and handling +roce!!e!

hygiene and handling +rocedure!

.++endi0 F Golden Acres 'loc( Recipe 5enu Item* )urkey 6eatloa( -) 9 Critical Limit! --P 9 Critical Control Point! Ingredients :ield* ;< Preparation ,ime* C minute! -oo( ,ime* FF minute! Procedure 6AA-P

:ield* 3<< :ield* 3;<

'li&e oil

F )$!+!

:3 )$!+!

:= )$!+!

Large onion! c opped

D l$! :: oz

= l$! F oz

:D l$! : oz

= of -arlic clo&e!! minced %alt Pe++er "orce!ter!hire !auce )ess7sodium c ic(en 0rot Ketchup

:; :8; D t!+! :)$!+ :8; t!+

:8;

;C > t!+! ; )$!+! :8Dt!+ : :8C cu+! D :8D cu+! ; 38> cu+!

3B :8; :; t!+! 3 )$!+! :8; t!+ : D8C cu+! F :8D cu+! 3 :8; cu+!

Preheat o&en to 3BCV1 Heat oil in large !killet o&er medium heat1 .dd onion and cook2 !tirring (re5uently2 until !o(t2 a$out C minute!1 .dd garlic .dd !alt .dd +e++er %tir in "orce!ter!hire !auce %tir in $roth %tir in ketchu+H tran!(er mi0ture to a large +ot2 and cool1 .dd turkey to mi0ture in large +ot2 mi0 *ell1 .dd $readcrum$! to mi0ture in large +ot2 mi0 *ell1 Crack egg!2 add to mi0ture in large +otH mi0 *ell1 Crack egg!2 !e+arate egg *hite!2 add egg *hite! to mi0ture in large +otH mi0 *ell1 %tore mi0ture $elo* D0RF until ready to $e +re+ared1

CL

CCP

cu+ D t!+!

CCP CCP CCP

; cu+! : :8D cu+!

Ground turkey, 97% lean Breadcrumbs

:0 l$! :C oz ; l$! F oz

;: l$! :D oz D l$! :: oz

3; l$! :3 oz B l$! : oz

CCP

CCP CCP

# of Large eggs, lightly beaten # of Large egg whites, lightly beaten

:3

:=

:3

:=

CCP

5et ods after storage*

:1 Co&er $aking !heet! *ith aluminum (oil2 and coat lightly *ith cooking !+ray1 ;1 Form turkey mi0ture into loa(!2 and +ortion and +lace on +an!1 .--P/ 31 Bake : hour or until thermometer in!erted into center regi!ter! :B0V1 .--P/ D1 ee+ meatloa&e! in !team ta$le! at:3CRF or higher *hile !er&ing .--P/

&utritional Information Amount per serving -alories Fat Saturated Fat 5onounsaturated fat Polyunsaturated fat Protein -ar0o ydrate Fi0er - olesterol Iron Sodium -alcium

> 3#? of loaf .@A o8/ ;0> Bg :1C g ;g 01C g ;C g :3 g :g BC mg ; mg 3CF mg 3F mg