Steak & Chicken Preparation

Items Needed: scoops, food pans

Wash and dry hands thoroughly and put on a new pair of gloves before preparation.

Bulk (cold):
1. Place thawed product in food pan.
2. Cover with plastic wrap and lid, label with the type of product, time,
date, initials, and refrigerate; using First-In, First-Out (FIFO) rotation.

Once pan is placed in sandwich unit:

1. Place correct portion scoop into product.
2. Wash, rinse, and sanitize scoop after each pan is emptied.

Bulk (hot):
1. Put thawed product in amber food pan.
2. Cover and place in microwave.
3. Rapidly heat to 165°F (74°C). Do not overheat!
4. Stir and place in hot well.

Product Per Scoop Special Instructions

Steak 2.5 oz./71g

3oz./85g US/CN
Chicken Teriyaki
3.25 oz./92g Int’l

2.5 oz./71g US/Int’l

Chicken Strips
2.25 oz./64g CN

1.25 oz./35g US/CN for Use a breakfast scoop (1.25 oz. / 35 g) for a 6” sandwich and 1/2 a breakfast
Breakfast Steak (US/CN)
alternative bread scoop (0.6 oz. / 17 g) for an alternative bread.

Food Pan Reminders

Hot Well Cold Section Microwave Speed Oven
Amber Pans  X  X
Black Pans X  X X
Stainless Steel  X X X
©2017 Subway IP Inc. U.S./CN/Int’l 1/4/17 For more information refer to your Daily Procedures Manual.