Cole Slaw

Quick Reference

Product	Receiving	Storage	Once Opened/Prepped	Quality Serving	Hold Time
Coleslaw mix	Cooler	Cooler	2 days	34°F - 41°F
Prepared Coleslaw Dressing		Cooler		34°F - 41°F	4 days
Prepared Coleslaw		Cooler		34°F - 41°F	2 days
Mayonnaise	Dry Storage	Dry Storage	34°F - 41°F	34°F - 41°F
Sugar	Dry Storage	Dry Storage
Pickles	Dry Storage	Dry Storage	34°F - 41°F	34°F - 41°F

Q.A. Standard: Bags of cabbage mix should be tightly sealed with no leaks. No strong odor. Fresh color. No browning of cabbage. Coleslaw should be well blended with no dry areas.

Preparing Cole Slaw Dressing

• In a 16 qt. mixing bowl, measure and add the following ingredients: 64 ounces (1 pouch) of mayonnaise, 8 ounces pickle juice, and 16 ounces sugar
• To portion pickle juice, cut open a fresh packet of pickles. Pour 8 ounces of pickle juice from the packet into a measuring cup. Place the pickles in a covered 1/6 size 4-inch deep pan and store them in the walk-in cooler for back up. This will prevent cross contamination.
• Use a wire whisk to thoroughly blend the ingredients together
• Use a 13 ½-inch rubber spatula to scrape the sides and bottom of the container while mixing
• Continue mixing with the wire whisk, until all ingredients are thoroughly blended
• Portion the coleslaw dressing into a 4-quart cambro container
• Place a lid on the 4-quart cambro container
• Coleslaw dressing can be held for 4 days
• Place a dissolvable label on the lid of the 4-quart container
• Mark the product name and the expiration date for coleslaw mix (add 3 days to date prepared) on the dissolvable label
• Store in the walk-in cooler at a temperature of 34°F - 41°F
• Discard any coleslaw dressing remaining at closing time on the expiration date
  • EXAMPLE:  Day prepared + 3 additional days = Discard Date
  • Prepared on 30th + 31st, 1st, 2nd = Discard on the 2nd (EOD)

Preparing Cole Slaw (Large Batch)

• Open a 5-pound bag of coleslaw mix
• Pour the coleslaw mix in to a 30-quart mixing bowl
• Using a measuring cup, portion 40 ounces of coleslaw dressing
• Pour the coleslaw dressing over the coleslaw mix in the mixing bowl
• Scrape the sides and bottom of the measuring cup with the rubber spatula to remove as much of the coleslaw dressing as possible
• Using the rubber spatula, thoroughly mix the coleslaw dressing with the coleslaw mix
• Scrape the bottom and sides of the bowl while mixing
• Ensure the mixture is consistent and there are no dry spots
• Portion equally into two 1/3 size 6” deep pans
• Cover with a lid
• Place a dissolvable label on the lid

• Store in the walk-in cooler at a temperature of 34°F - 41°F for a minimum of 2 hours before serving
• Use a dissolvable label & sharpie to mark the 2-hour cool time
• Prepared Coleslaw can be held for 2 days
• Mark the product name and expiration date (add 1 day to date prepared) for the coleslaw on a separate dissolvable label
• Discard any coleslaw remaining at closing time on the expiration date
  • EXAMPLE:  Day prepared + 1 additional day = Discard Date
  • Prepared on 30th + 31st = Discard on the 31st (EOD)P

Preparing Cole Slaw (Small Batch)

• Place a dissolvable label on the bag of cabbage mix
• Once a bag of cabbage mix is opened it will hold 2 days. The date opened & the next day.
• Use a sharpie to write the 2-day hold time on the dissolvable label
  • EXAMPLE:  Day bag opened + 1 additional day = Discard Date
  • Opened on 30th + 31st = Discard on the 31st (EOD)
• Open a bag of cabbage mix along the top
• Measure 1 gallon of coleslaw mix and pour into a 16 qt. mixing bowl
• Fold the bag down
• Place the bag into a white lug in the walk-in cooler
• Place a lid on the white lug
• Measure 1 gallon of coleslaw mix and pour into a 16 qt. mixing bowl
• Measure 16 ounces of coleslaw dressing
• Pour the blended mixture over the coleslaw mix in the mixing bowl
• Scrape the sides and bottom of the measuring cup with the rubber spatula to remove as much of the coleslaw dressing as possible
• Using the rubber spatula, thoroughly mix the coleslaw dressing with the coleslaw mix
• Scrape the bottom and sides of the bowl while mixing
• Ensure the mixture is consistent and there are no dry spots
• Portion into a 1/3 size 6” deep pan
• Cover with a lid
• Place a dissolvable label on the lid
• Store in the walk-in cooler at a temperature of 34°F - 41°F for a minimum of 2 hours before serving
• Use a dissolvable label & sharpie to mark the 2-hour cool time
• Prepared Coleslaw can be held for 2 days
• Mark the product name and expiration date (add 1 day to date prepared) for the coleslaw on a separate dissolvable label
• Discard any coleslaw remaining at closing time on the expiration date
  • EXAMPLE:  Day prepared + 1 additional day = Discard Date
  • Prepared on 30th + 31st = Discard on the 31st (EOD)

Closing

• All prepared coleslaw should be discarded at end of day on the expiration date (2-day hold time)
• Discard any cabbage mix in the cooler that expires on the closing date
• Any coleslaw that was held on line can be moved back to the walk-in cooler if it is still within hold time
• Wash, rinse & sanitize pans, lids, and disher. Allow to air dry.
• Drain water and scoop remaining ice from holding well
• Clean the inside of the well with soapy water
• Rinse well and wipe dry
• Clean all exterior surfaces using a sanitized towel
• Reassemble the well for next business day