Group A - Marinara Sauce

QUICK REFERENCE

Product	Receiving	Storage	Cook Time	Duty Time	Internal Cook Temp	Quality Serving	Hold Time
Marinara	Dry Storage	Dry Storage	6 minutes	3 minutes	165°F	150°F - 160°F	Dry Storage- 6 months 4 Days - Prepped 2 Days - Once heated

Tools Needed

• Can opener
• 13 ½” rubber spatula
• 1/4 size, 4-inch-deep microwavable pan with lid
• 3/4 oz. ladle
• 1/3 size, 6" deep pan
• 1/3 size slotted lids

PREPARING MARINARA (reheat and from can)

• Use sanitized towel to wipe top of marinara can
• Pour marinara into a 1/4 size 4” deep microwavable pan. Fill to first rim in amber pan. Overfilling will prevent marinara from reaching proper temp.
• Marinara not being heated, portion into pan, cover with lid and place in walk-in cooler
• Marinara that has not been heated will hold for four days including date opened
• Write the discard date on a dissolvable label and place on the lid
  • EXAMPLE:  Day portioned + 3 additional days = Discard Date
  • Portioned on 30^th + 31^st, 1^st, 2^nd    =     Discard on the 2^nd (EOD)
• Place microwavable lid on pan
• Press timer on microwave for 3 minutes (Button 6)
• When timer sounds, carefully remove the pan and stir well using rubber spatula
• Place the covered pan into the microwave and set the 3-minute timer again.
• When timer sounds, carefully remove the pan and stir well with rubber spatula
• The marinara must reach an internal temperature of 165 degrees.
• Use a thermometer to check for a temperature of 165°F
• If marinara has not reached 165°F, repeat process ensuring you are not heating over 30 seconds at a time until product reaches an internal temperature of 165°F
• Once the marinara has reached a temperature of 165°F, pour marinara into 1/3 size pan. CAUTION- marinara will be hot.
• Use rubber spatula to scrape all marinara from the pan
• Place marinara into Steamwell set to maintain a quality serving temperature of 150°F-160°F
• Place a ¾ -ounce ladle in the pan and cover with a slotted lid.

HOLDING MARINARA

• Marinara that has not been heated holds for 4 days including date opened
• Once marinara is heated, it holds for 2 days including date heated as long as it doesn’t pass the original 4-days hold time
• Write the discard date on a dissolvable label and place on the lid
  • EXAMPLE:  Day heated + 1 additional day = Discard Date
  • Heated on 30^th + 31^st     =    Discard on the 31^st (EOD)
• Check marinara every time the store quality timer sounds. Stir and add hot water if needed to re-hydrate.
• Always use water from the hot water maker
• Use caution when pouring hot water into pan
• Do not add more than 2 ounces of hot water at a time when rehydrating. Stir well.
• Discard any marinara remaining at closing time on the discard date (Date marked on lid).
• Any marinara remaining at closing time that is still within QA should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.
• Marinara should be placed in a clean 1/4 size 4” deep microwavable pan, covered, and stored in the walk-in cooler. Transfer dissolvable label with expiration date from 1/3 size lid to the ¼ size lid.
• Transfer dissolvable label with expiration date

Close

• Discard any marinara remaining at closing time on the discard date (Date marked on lid or bag).
• Any marinara remaining at closing time that is still within QA should be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours for a total cooling time of six hours.
• Marinara should be placed in a clean pan, covered, and stored in the walk-in cooler. Ensure the discard date is marked on the clean lid.
• Wash all pans, lids, and utensils. Clean steam well.