Stadium Brats
Quick Reference
| Product | Receiving | Storage | Thaw Temp | Thaw Time | Cook Time | Duty Time | Internal Cooking Temp | Quality Serving | Hold Time |
|---|---|---|---|---|---|---|---|---|---|
| Brats | Freezer | Freezer | 34°F - 41°F | 48 hours | 14 minutes | 7 minutes | 155°F | 150°F - 160°F | Frozen - 6 months
Thawed - 10 days Cooked - 2 hours |
| Mustard | Dry storage | Dry storage | |||||||
| Sautéed Diced Onions | Dry storage | Whole onions - dry storage 6" off the floor
Prepped onions - 34°F - 41°F Sautéed onions - MPHC |
7 minutes | 3 1/2 minutes | 150°F - 160°F | 1 hour | |||
| Buns | Freezer | Freezer | Room temp | 24 hours | 7 |
QA Standard
Brats - not broken - good grilled color
Tools Needed
- Red perforated meat spatula
- Red tongs
- Full size domed lid
- Grill scraper
- Cut resistant glove
- Warming pans for product holding cabinet
- Solid lids for warming pans
- Squeeze bottle
- 1 oz. spoodle
- Knife
Health and Safety
- Wash hands immediately after handling uncooked brats.
- Use caution when scraping the grill after cooking brats to prevent splashing. The grease is extremely hot.
- Brats must be stored below or away from all dairies, produce, and raw chicken when in the walk-in cooler.
- 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