Food prep areas, equipment, and utensils, to be used in the recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in a recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross-contamination. Remove frozen product from the freezer using the oldest pack date first.

CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.

Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use a clean pair of gloves when handling the raw product. Replace gloves after handling any other object. 

Prepare Carne Asada: Pre-heat frying pan to medium heat. Open pouch and pour content into frying pan. Sauté meat until product is piping hot (165° F ). Prepare Cheese Sauce: KEEP FROZEN place sealed bag in steamer or in boiling water. Heat approximately 45 minutes or until product reaches serving temperature. CAUTION: Open bag carefully to avoid being burned. Place Edibowl on plate. Add fries and then top with Carne Asada and Cheese Sauce.

CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.

CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.

CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.

CCP: Record time and internal temperature of the completed recipe on daily log.