Meal Preparation Procedures
Prior to starting prep, please have one member record the temperature of the main refrigerator in the prep room, the walk-in cooler, and the chest freezer in the back clothing storage area. Inform the Core TeamDirector Cedar Joiner[ 210-249-1570 or email ] or Mike Kurz [ ] if the temperature is out of range. Each food storage unit has a log book on the door for recording and noting the proper temperature.
If there are any general maintenance issues in the kitchen or other MLF areas (e.g. leaks, electrical problems, etc.), contact the Cedar Joiner [ 210-249-1570].
Prep Start
-All prep team members need to wash hands and wear gloves. Gloves are located in the corner cabinet above utensil drawers.
-All prep members should have head covers, hats, or hairnets.
-Sanitize tables with bleach water spray and wipe down.
-Check the meal calendar on refrigerator for the appropriate number of meals for your run.
Drinks
-Make lemonade in igloo cooler. For lunch runs during hot summer days, first fill ¾ of the cooler with ice. Add two packages of lemonade mix and water filled to the four gallons mark.Put cooler in back end of truck on the driver’s side.
-In winter, start coffee immediately. Once coffee is ready, transfer to brown dispensers. Make sure spigot is closed before adding coffee.
-Check cup supply in rear end of truck near water dispenser.
-Add water in dispenser in rear end of truck, add ice in summer.
-Put juice boxes in ice bed on passenger side of truck if they are available. Only take juice for kids on delivery run site.
Turkey & cheese sandwiches
- Use one slice cheese, five slices of turkey, and then bag. Since there are 9 to 10 slices of turkey per bundle, use half of the bundle per sandwich.
-Check walk-in cooler to see if any are left from a prior run
-Use cheese and turkey from main kitchen refrigerator first. Once that is depleted, cheese and turkey from the walk-in cooler are used. If more turkey is needed, check the chest freezer in the clothing storage area for extra supplies. If any is left at end of prep, bag turkey in a sandwich bag, cheese in a bread sack.
-Bread is stored in two white freezers.
-Sandwich bags are in cabinet near refrigerator.
-Place sandwiches in large white trays.
Peanut butter & jelly
-Frozen bread is easier to spread ingredients on.
-Peanut butter on one side of bread and jelly on other.
-Jelly tub is in refrigerator and peanut butter is on shelf in cabinet next to refrigerator.
-If you run out of either, extra supplies are on shelf in clothing area, to the left of the door on shelves
-Use potato masher to loosen jelly once you dump it from can into tub.
-Bag sandwiches and place in large white trays.
Fruit
- Evenly split up the number of meals between bananas, apples and oranges, unless the bananas are very ripe, then use as many as your run requires.
- Wash apples before putting on truck. - Use tubs for fruit so they don’t roll off shelves during transit. - Packaged raisins can also be added as an “extra” fruit helping.
Chips
-Boxes of chips on shelf in clothing storage area.
-Place in large white trays, facing bags so they look neat and presentable.
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Desserts
-We no longer have Starbucks pastries available to us.
-Other desserts are stored in the walk-in cooler or clothing storage area.
-Use one package of sweets per meal.
-If no pre-packaged items are available, use cookies. One serving is three cookies per baggie.
Soul Food
-Soul Food prayer slips should be included with each meal.
Other
-Mini-bags of carrots are stored in the walk-in cooler. When available, add one bag of carrots to each meal.
-When available, include condiment packages in meal bags.
Haven for Hope (H4H) teams:Once all meal items are prepared, set up an assembly line to bag the meals. Label the PBJ bags to identify the peanut butter and jelly sandwich bags. All others do not need to be labeled. Use boxes stored in the walk-in cooler area or back storage for transporting to H4H. If there is not an adequate supply, the white trays can be used. All drivers should be sure to return with our white plastic storage trays.
Loading the truck
-Place 3-4 buckets of ice in the bed on the passenger side
-Place hard boiled eggs (found in refrigerator in kitchen) on the ice bed. Be careful to only stock hard BOILED eggs. The carton should be clearly labeled BOILED. If you are not sure, spin an egg. If it spins it is hard boiled. If it is raw, it will only wobble.
-Since eggs are always in limited supply, please take only one egg per meal.
-Place turkey and cheese sandwiches on ice bed.
-Place juice boxes in the ice bed.
-All other items are placed on shelves on the passenger side of truck.
-Check the bag supply, napkins and condiments and replenish if needed. Mustard, mayo, salt and pepper are in cabinets above utensil drawers.
-Check the Soul Food supply and replenish if needed. Extra Soul Food is in closet with truck keys.
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Clothing side of truck
-Try to place clothing appropriate to the community being served (i.e. lots of kids, no men, only men…).
-Add toiletry items as we have them in stock. Try to place an amount adequate for all to receive something but not so much that people will take many items beyond their need.
-Add reading material as appropriate
General Housekeeping
-Once all prep duties are complete, sweep the floor in the kitchen.
-Wash any dishes, tubs, cutlery, etc. used during prep. Place all wet towels on the drying rack or in the laundry basket.
-Wipe down the tables and counters.
-Remove all trash and recycling materials (including cardboard boxes) from the kitchen and deposit them in the commercial garbage dumpsters.
-Lock the door and replace the key in the lockbox on the concession stand.
-The key should not travel with the delivery crew in case another volunteer needs access to the kitchen while the truck is out on a meal delivery run.
Detailed Meal Contents
-For a complete listing of various meal contents, see the checklists on the following pages:
Return to Home Page Revised 07/05/2016
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MLF BAGGED MEAL CONTENTS CHECKLIST:** Revised 01/25/2016
- 1 – Turkey & cheese sandwich OR peanut butter & jelly sandwich ( If turkey & cheese sandwich, add a condiment package )
- 1 – Boiled egg OR cheese stick ( No eggs for Haven for Hope or GCC meals, cheese stick only )
- 1 – Carrots package
- 1 – Raisins box
- 1 – Fruit ( banana, apple, orange, or apple sauce ) If apple sauce, add plastic spoon
- 1 – Chips package
- 1 – Dessert package OR package of 3 cookies
- 1 – Granola bar or cracker package ( If available from San Antonio Food Bank )
- 1 – Soul Food scripture reading ( DO NOT place in Haven for Hope meals )
** All of the above items are subject to availability among MLF food supplies.
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MLF TRUCK MEAL CONTENTS CHECKLIST:** Revised 01-25-2016
- 1 – Turkey & cheese sandwich
- 1 – Peanut butter & jelly sandwich
- 1 – Boiled egg OR cheese stick ( only use cheese stick if boiled eggs are not available )
- 1 – Carrots package
- 1 – Raisins box
- 1 – Fruit ( banana, apple, orange, or apple sauce ) If apple sauce, add plastic spoon
- 1 – Chips package
- 1 – Dessert package OR package of 2 cookies
- 1 – Granola bar or cracker package ( If available from San Antonio Food Bank )
- 1 – Soul Food scripture reading
- Lemonade or coffee / hot chocolate in drink coolers
–Condiment packs are for bagged meals only. Please use black tubs for mustard, mayo, salt & pepper.
–Check paper bag supplies and add a few plastic bags for multiple meals
–Add bags of bagels or whole bread loaves when available
** All of the above items are subject to availability among MLF food supplies.
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