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Food Safety 101
A Sysco Hampton Roads Publication
We are in the hospitality and service business. Our reputations, and indeed our livelihoods, are dependent on our customers good will, therefore it is so important that we serve food safely. Our latest operational tool shows you how to implement food safety into
your restaurant. Food Safety 101 has tons of information for you to share with your employees, including proper handwashing techniques and minimum food temperatures. The inside fold of our latest operational tool is a large poster for you hang in your kitchen to remind your employees of all these tips.
Click Here, to view the latest operational tool Food Safely 101.
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Ancho Glazed BBQ Ribs
4944450 SOUP BASE CHICKEN REAL SYS IMP 1.00 OZ
5778071 SAUCE BBQ RESERVE SMOKEY SYS IMP 7.00 OZ 5975271 GARLIC CHOPPED IN OIL AREZZIO 1.00 OZ \4188645 VINEGAR APPLE CIDER 50 GRN PLS SYS CLS 4.00 OZ 2096162 SUGAR GRANULATED EFG SYS CLS 4.00 OZ
3881455 PEPPER CHILI ANCHO DESTEMMED* D'ALLAS 0.50 OZ
6040760 SALT KOSHER SYS CLS 1.00 OZ 5229273 SPICE PEPPER BLACK COARSE GRND IMP/MCC 0.10 OZ 4848642 PORK RIB BCK PCS SMTHFLD 1.00 LB
3533585 VEGETABLE BLEND CHFCUT SPRING SYS CLS 3.00 OZ 8839458 POTATO REDSKIN FLM RSTD & VEGS SIMPRST 3.00 OZ 8851255 OIL OLIVE BLEND 75/25% SYS OTT 1.00 OZ 1985274 KALE CLEAN READY TO USE SYS NAT 1.00 OZ
Recipe Instructions: 1. Mix the chicken base with 2 cups of water. Mix together the chicken stock, bbq sauce, garlic, vinegar, sugar, chopped pepper, salt and pepper.
2. Pour over the ribs cover and cook for 2 1/2 hours in a 320 degree oven.
3. Remove the ribs from the pan and reduce the rib liquid to a sauce.
4. Heat the potatoes and vegetables in a saute pan over medium high heat with olive oil and cook for 2 minutes or until hot.
5. Arrange the potatoes on the plate next to the vegetables and top with the rib portions and garnish with the kale leaf.
To view more recipes like this, visit the Sysco Hampton Roads
Recipe Archives |
10 Key Insights for 2007
Brought To You By Restaurant & Institutions
With hard work and attention to detail, foodservice operators can expect to see growth in both sales and profits this year. Operators who can creatively respond to consumers demands while "trimming the fat" will come out on top. Consumers will find ways to streamline their lives through time-saving solutions such as carryout, supermarket meals and convenience stores. This is just a few of the points this years Top 10 Key Insights for 2007 hits on. To find out more , Click Here
Contact your Marketing Associate for help on applying these insights to your facility.
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