Bacon

Quick Reference

Product	Receiving	Storage	Cook Time	Duty Time	Grill Temp	Minimum Internal Cooking Temp	Hold Temp	Hold Time
Bacon	Freezer 0°F +/- 10°F	Cooler: 34°F - 41°F	7 minutes	3 1/2 minutes	AccuTemp: 325°F	145°F	Breakfast: 150°F - 160°F	4 hours
		Thaw Time: 24 hours			All Other Grills: 350°F		Room Temp

Q.A. Standard: Brown, crispy and not brittle. No raw or uncooked areas.

Tools Needed

• Red perforated meat spatula
• 2- half size 2-inch-deep pans
• Half size wire grates
• Sharpie
• Dissolvable labels

Worksafe

• Always wear Food-Mitt gloves when handling raw meat
• Uncooked bacon must be temperature controlled for safety (TCS). Uncooked bacon should maintain a temperature of 34° - 41°F.
• Uncooked bacon should never be left out at room temperature
• Wash hands immediately after handling raw bacon
• Use caution when scraping the grill after cooking bacon to prevent splashing. The grease is extremely hot.
• Store bacon below or away from all dairy and produce in the walk-in cooler

Preparing

• Bacon is cooked from a thawed state on the grill
• The cooking time will vary due to natural variations in the cut and fat content
• Always use two Food-Mitt gloves when handling raw meat
• Remove the bacon from the cooler and carry to the grill station
• Lay a sheet of bacon face down on the grill with the bacon running horizontally
• Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
• 
• Set bacon timer
• Allow the bacon to cook for 1 minute, until the paper begins to loosen
• Remove paper
• Continue cooking bacon until the (3 1/2-minute) duty timer sounds
• When the duty timer sounds, slide the perforated meat spatula approximately 1/3 of the way under the bacon slices and tilt the spatula as you lift the bacon to keep the slices flat. This will allow even cooking and minimize the raw areas on the slices.
• Always try to turn 2 to 3 slices at a time
• When final timer sounds, check bacon to ensure it is completely done
• The cooked bacon should be brown, crisp and flexible and have no clear uncooked fatty sections. If not, let the bacon continue to cook.

Holding

Breakfast

• Hold cooked bacon in 2 half size, 2-inch-deep pans with wire grates
• Bring the ½ size pan to the grill to prevent bacon grease from dripping on the floor
• Use red perforated meat spatula to transfer the bacon from the grill to the pan
• Lay bacon flat on wire grate
• When cooking more bacon, rotate the older pan of bacon to the Drive-Thru side of the table
• Always place the newer pan of bacon on the Front-Line side of the table
• Hold bacon under ThermoGlo heater that will maintain a minimum air temperature of 150°- 160°F
• Bacon may be held for up to 4 hours under the ThermoGlo heater
• Mark the product name and discard time on the side of the pan using a dissolvable label
• Any bacon remaining 4 hours after cooking must be discarded into the waste container

Lunch/Dinner

• After breakfast, turn the ThermoGlo heater OFF
• After breakfast we will hold bacon by time
• Hold cooked bacon in 2 half size, 2-inch-deep pans with wire grates
• Bring the ½ size pan to the grill when transferring bacon to prevent bacon grease from dripping on the floor
• Use the red perforated meat spatula to transfer the bacon from the grill to the pan
• Lay bacon flat on wire grate
• Mark the product name and discard time on the side of the pan using a dissolvable label
• When cooking more bacon, rotate the older pan of bacon to the Drive-Thru side of the table

Close

• Serve all customers
• Turn off heating elements
• Discard unused bacon in waste container
• Drain grease from ½ size pan into shortening caddy
• Wash, rinse & sanitize spatula, pans, and wire grate. Allow to air dry.
• Wipe down all surfaces around the holding area with a towel and sanitizing solution
• Reassemble holding area for next day’s use