Big Ham Breakfast Sandwich

Quick Reference

Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
Always wear single use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
Always wear Food-Mitt gloves when handling raw meat
Ham must reach an internal temperature of 145°F when cooking and maintain it for 17 seconds
Ham must be temperature controlled for safety. Once cooked, it should maintain a temperature of 135°F.
To cut a sandwich in half when requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the toast
Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Ham is delivered and stored at 0°F +/-10°F. Thaw ham 48 hours prior to cooking at a temperature of 34° - 41°F.
Liquid Eggs are received and stored in the cooler at 34°F - 41°F
American Cheese is received and stored in the cooler at 34°F - 41°F
Mayonnaise is delivered and stored at room temperature (50°F – 70°). Once the bulk mayonnaise pouch is open, it is held in the cooler set to maintain a temperature of 34° F- 41°F.
Texas Toast is received and stored at room temperature (50°F – 70°F)

When ham is rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information:
Pulled By Date/Time: Date & Time that it is removed from the walk-in freezer
Ready By Date/Time: Exactly 48 hours from the pulled by date & time
Use By date/Time: 7 days from the pulled by date & time

See example below:
- Pulled by date/time: 12-1-23 8:00 A.M.
- Ready by date/time: 12-3-23 8:00 A.M.
- Use by date/time: 12-8-23 8:00 A.M.

Big breakfast sandwiches are prepared to ordered
Always wear single use gloves when preparing sandwiches
When a sandwich is ordered, place 2 slices of Texas toast on the bun toaster chain
Pull down the foil wrap for a Big Breakfast Sandwich
Ensure the word Special on the foil wrap is facing away from you
Once toasted, remove one slice of Texas toast from the toaster
Place the toasted side of the toast down in the center of the foil wrap & build the sandwich on the non-toasted side of the toast
Using red tongs, place two pieces of ham in a crisscross pattern onto the non-toasted side of the toast
Place one slice of American cheese on top of the ham
Using yellow tongs, place 1 folded egg on top of the American cheese
Remove the 2nd slice of Texas toast from bun toaster & apply ¾ oz. mayonnaise to the non-toasted side
Apply condiments to all sandwiches in the following manner:
Mayonnaise: Use a condiment spatula to place ¾ oz. of mayonnaise on the crown using a down and across motion
If a customer orders a sandwich without one of the designated ingredients, skip that one and move to the next item in the sequence
Place the slice of toast with mayonnaise on top of the folded egg
Wrap the Big breakfast sandwich in foil wrap following the “Square” wrapping procedures ( See Sandwich Wrapping)
Using a sharpie, mark the foil wrap “H” for Ham