Page 1 - Product Information
standard operating procedures Specification Number
6.028
STEAK FIRE GRILLED Issue Date
3/28/2014
Production Code
Located on front panel of box. - Lot Code: 6 digits - Production Date: 5 digits. The first 3 digits is the Julian date of production, the last 2 digits is the year of production. (Example: 266 13 = Sept. 23, 2013.
SHELF LIFE Total
9 months
Secondary
N/A
Prepped
4 days
Product Description Fully cooked, Fire Grilled steak strip, 100% Canadian beef, Steak Spice Seasoning profile, width of 1/4 inch, length 1 to 3 inches.
Ingredient Listing
Beef, water, flavour (modified corn starch), soy protein isolate, canola oil, salt, spice, sodium phosphate, sugar, dehydrated garlic.
Primary Storage
Freezer -10 to -18°C (14° to -0.4°F)
Prepped Storage
Refrigeration 1 to 3°C (33.8 to 37.4°F)
Yield
2 x 3kg packs
Panago Standard Operating Procedures Version 2014
standard operating procedures Specification Number 6.028
STEAK FIRE GRILLED Quality Assurance • When receiving, check quality and expiry date of product. • When receiving, check for crushed or damaged boxes. • When receiving, check to ensure product is frozen. • Place receiving date on package and place in freezer ensuring product is rotated using the FIFO method. • Product must be thawed in refrigeration only. • Product must be thawed before using. • Do not refreeze thawed product. • Product must be held in refrigerated / frozen storage at all times. • Once package has been opened, if the interior bag cannot be tied, it must be decanted into inserts, day dotted indicating the contents and production code, sealed and closed with a snap on lid and held in frozen storage until needed. (Do not use twist ties, quick straps or elastic bands to close bag. These items can break apart in frozen storage and contaminate the product.) • When prepping from frozen, product must be held in refrigeration to thaw for a minimum of 24 hours prior to use. Prep Tools • Clean and sanitized inserts and lids • Clean and sanitized stainless steel scissors • Day dots • Pen
Panago Standard Operating Procedures Version 2014 Page 1 of 2
standard operating procedures Specification Number 6.028
STEAK FIRE GRILLED Procedures 1. Determine amount required as indicated on prep list. 2. Gather necessary tools and product. 3. Check expiry date of product. 4. Wash hands thoroughly. 5. When opening a new box, use scissors to cut tape. 6. Remove bag of steak. 7. Hold bag with hand, using a pair of clean and sanitized stainless steel scissors in your other hand, cut from the top corner of the bag cutting towards the centre of the bag to create an opening large enough to remove contents. 8. Empty contents into clean and sanitized inserts leaving 2.5cm (1") from the top to allow proper air circulation and to prevent spillage when placed on make table. 9. Using a pen, indicate the contents on white portion of the corresponding Best Before day dot sticker and place on outside of insert. 10. Cover with lid and immediately place in refrigeration ensuring product is rotated using the FIFO method.
Panago Standard Operating Procedures Version 2014 Page 2 of 2
standard operating procedures Specification Number:
6.028
STEAK FIRE GRILLED Nutritional Analysis
Allergens
Serving Size (g)
100g
Energy/Calories
200
Peanuts and peanut products Tree nuts and their derivatives
Total fat (g)
10
Milk and milk products
Saturated fat (g)
2.5
Trans Fatty Acids (g)
0
Eggs and egg containing materials Fish and fish products
Cholesterol (mg)
60
Shellfish Soy and soy products
Sodium (mg)
470
Wheat and other gluten sources
Carbohydrates (g)
2
Potassium (mg)
0
Dietary Fibre (g)
0
Sugars (g)
0
Protein (g)
24
Vitamin A
0
Vitamin C
0
Calcium
0
Sesame seeds and sesame seed produc Sulphite Mustard Seed None
25%
Iron Physical Specs Flavour:
Montreal Steak Spice with pepper finish
Texture:
Tender steak, authentic mouth feel
Aroma:
Natural steak aroma
Colour:
Brown with darker grill marks
Panago Standard Operating Procedures Version 2014
6.028
STEAK FIRE GRILLED Issue Date
3/28/2014
Production Code
Located on front panel of box. - Lot Code: 6 digits - Production Date: 5 digits. The first 3 digits is the Julian date of production, the last 2 digits is the year of production. (Example: 266 13 = Sept. 23, 2013.
SHELF LIFE Total
9 months
Secondary
N/A
Prepped
4 days
Product Description Fully cooked, Fire Grilled steak strip, 100% Canadian beef, Steak Spice Seasoning profile, width of 1/4 inch, length 1 to 3 inches.
Ingredient Listing
Beef, water, flavour (modified corn starch), soy protein isolate, canola oil, salt, spice, sodium phosphate, sugar, dehydrated garlic.
Primary Storage
Freezer -10 to -18°C (14° to -0.4°F)
Prepped Storage
Refrigeration 1 to 3°C (33.8 to 37.4°F)
Yield
2 x 3kg packs
Panago Standard Operating Procedures Version 2014
standard operating procedures Specification Number 6.028
STEAK FIRE GRILLED Quality Assurance • When receiving, check quality and expiry date of product. • When receiving, check for crushed or damaged boxes. • When receiving, check to ensure product is frozen. • Place receiving date on package and place in freezer ensuring product is rotated using the FIFO method. • Product must be thawed in refrigeration only. • Product must be thawed before using. • Do not refreeze thawed product. • Product must be held in refrigerated / frozen storage at all times. • Once package has been opened, if the interior bag cannot be tied, it must be decanted into inserts, day dotted indicating the contents and production code, sealed and closed with a snap on lid and held in frozen storage until needed. (Do not use twist ties, quick straps or elastic bands to close bag. These items can break apart in frozen storage and contaminate the product.) • When prepping from frozen, product must be held in refrigeration to thaw for a minimum of 24 hours prior to use. Prep Tools • Clean and sanitized inserts and lids • Clean and sanitized stainless steel scissors • Day dots • Pen
Panago Standard Operating Procedures Version 2014 Page 1 of 2
standard operating procedures Specification Number 6.028
STEAK FIRE GRILLED Procedures 1. Determine amount required as indicated on prep list. 2. Gather necessary tools and product. 3. Check expiry date of product. 4. Wash hands thoroughly. 5. When opening a new box, use scissors to cut tape. 6. Remove bag of steak. 7. Hold bag with hand, using a pair of clean and sanitized stainless steel scissors in your other hand, cut from the top corner of the bag cutting towards the centre of the bag to create an opening large enough to remove contents. 8. Empty contents into clean and sanitized inserts leaving 2.5cm (1") from the top to allow proper air circulation and to prevent spillage when placed on make table. 9. Using a pen, indicate the contents on white portion of the corresponding Best Before day dot sticker and place on outside of insert. 10. Cover with lid and immediately place in refrigeration ensuring product is rotated using the FIFO method.
Panago Standard Operating Procedures Version 2014 Page 2 of 2
standard operating procedures Specification Number:
6.028
STEAK FIRE GRILLED Nutritional Analysis
Allergens
Serving Size (g)
100g
Energy/Calories
200
Peanuts and peanut products Tree nuts and their derivatives
Total fat (g)
10
Milk and milk products
Saturated fat (g)
2.5
Trans Fatty Acids (g)
0
Eggs and egg containing materials Fish and fish products
Cholesterol (mg)
60
Shellfish Soy and soy products
Sodium (mg)
470
Wheat and other gluten sources
Carbohydrates (g)
2
Potassium (mg)
0
Dietary Fibre (g)
0
Sugars (g)
0
Protein (g)
24
Vitamin A
0
Vitamin C
0
Calcium
0
Sesame seeds and sesame seed produc Sulphite Mustard Seed None
25%
Iron Physical Specs Flavour:
Montreal Steak Spice with pepper finish
Texture:
Tender steak, authentic mouth feel
Aroma:
Natural steak aroma
Colour:
Brown with darker grill marks
Panago Standard Operating Procedures Version 2014
