Tomatoes

Quick Reference

Product	Receiving	Storage	Hold Temp	Hold Time	Serving Temp	Size Standard
Tomatoes	Cooler	Cooler	34°F- 41°F	Prepped - EOD	34°F- 41°F	5 x 5
						Sliced 1/4” thick and at least 1/2” in diameter

Q.A. Standard: High pink to medium red in color. Free of broken skin, decay, insects, and excessive scarring.

Tools Needed

Mesh safety glove
Tomato shark
Tomato slicer
Plastic storage container with lid
1/6 size 4# deep pan
Sharpie
Dissolvable label

Health and Safety

Store tomatoes away from raw meats and dairy products to prevent cross contamination
Always wear mesh safety glove for all steps requiring use of a knife, tomato shark, or slice
Mesh safety glove should be washed, rinsed, and sanitized after each use
Wash, rinse, and sanitize prep sinks prior to use

Preparing and Holding (Tomato Tamer)

Remove the number of tomatoes needed for the day’s business.
Wash, rinse, and sanitize prep sinks prior to use.
Wash the tomatoes in the prep sink with cool tap water.
Carry tomatoes to the prep table.
Ensure you are wearing disposable gloves under the mesh safety glove.
Put mesh safety glove on your hand.
Place a disposable glove over the mesh safety glove.
Hold tomato with your gloved hand.
Remove core from tomatoes using the tomato shark.
Make sure the tomato slicer is secured to the prep table with the attached anchor.
Pull back handle of the plunger.
With your gloved hand, place one tomato, core side down, in the tomato slicer against the plunger.
USE CAUTION. THE BLADES OF THE TOMATO SLICER ARE EXTREMELY SHARP.
Hold the plunger handle and push with a quick thrust to push the tomato through the tomato slicer blades.
SIZE STANDARD FOR SLICED TOMATOES: ¼ inch thick and at least 1 ½ inches in diameter
Discard the top and bottom slices and any slices less than 1 ½ inches in diameter
Place sliced tomatoes in a weave pattern, on their sides, in a plastic storage container 1 layer high
Cover and mark the current day’s date (EOD)on the lid
Store in the walk-in cooler
Any prepped tomatoes in the cooler or on the make-up table should be discarded at close
Take tomato slicer to the 3-compartment sink to clean
Ensure the mesh safety glove is worn when cleaning the tomato slicer. The blades are extremely sharp.
Wash, rinse, sanitize, and air dry the tomato slicer

Preparing and Holding (Nemco Slicer)

Remove the number of tomatoes needed for the day’s business.
Wash, rinse, and sanitize prep sinks prior to use.
Wash the tomatoes in the prep sink with cool tap water.
Carry tomatoes to the prep table.
Ensure you have the correct blade assembly on the slicer for slicing tomatoes
Ensure you are wearing single use gloves under the mesh safety glove
Put the mesh safety glove on your hand
Place a single use glove over the mesh safety glove
Hold tomato with your gloved hand
Remove core from tomatoes using the tomato shark
Place tomato slicer into a 1/2 size biscuit pan
Be sure that the cleaning gasket is in place before using the tomato slicer
Lift push block to place tomatoes on the blade
With your gloved hand, place one tomato, on its side, in the tomato slicer against the blades
USE CAUTION. THE BLADES OF THE TOMATO SLICER ARE EXTREMELY SHARP.
REMOVE HAND/FINGERS FROM THE CUTTING AREA
Use free hand to grasp the leg of the tomato slicer, and with a strong quick thrust, bring the push block down to force the tomato through the blades
SIZE STANDARD FOR SLICED TOMATOES: ¼ inch thick and at least 1 ½ inches in diameter
Wash, rinse, sanitize and air dry the nemco slicer using the following procedures:
Remove the Pusher assembly off the guide rods
Using the tabs on the cleaning gasket, pull the cleaning gasket from the push block to remove debris from the slots
Remove the blade assembly from the locating pins
Thoroughly wash, rinse and sanitize the pusher block, cleaning gasket & blade assemblies
CAUTION: Do not wipe across the sharp side of the blades or use abrasive pads on the blades. Wiping across the sharp side of the blades in any form can cause injury and will dull the blades.
To aid in cleaning, spray pressurized water across the blade assembly from the dull side to force out debris. Pressurized water can also be sprayed on the pusher block to force out remaining debris.
Allow to air dry

Serving

Place 8 tomatoes in a weave pattern in a 1/6 size 4” deep pan for use on the make-up table

Close

Serve all customers
Discard any tomatoes remaining on the make-up table or in the cooler
Wash, rinse and sanitize all dishes and utensils. Allow to air dry.
Wipe out wells and make-up table surfaces with a sanitized towel