Cheesy Rice

1. Cheesy Rice A guide to setting up and packaging

2. The Shipment • Pallet and box measures 48”x40”x54” • Should arrive 2-3 days before your event • When unloading, place ingredient bags somewhere off the ground

3. Ingredient Inspection • Event Name is your group’s name • Look for any rips or damage to the bags and boxes

4. Housekeeping • Tape all electrical cords to the floor to prevent trip hazard • Never place ingredient totes, scoops or equipment on the floor • Use knives or scissors to open the ingredient bags or boxes

5. Station Set-up • Each meal packaging station/line is two – 8’ tables • Before you set any of the equipment out, make sure to cover the table with the blue table film • This helps improve health & safety, in case any ingredients fall onto the table

6. Funnel & Ingredients Cheesy Rice • Left Side • Macaroni • Soy • Right Side • Veggies • Cheese/Vitamin Packets • Center • Funnel & Stand • Spill Tray • Bags • Veggies Liners NEED to be in each ingredients bin. Soy Funnel Cheese/ Vitamin Packs • Rice

7. Scales Cheesy Rice • Left Side • White tub with 3 white baskets • Center • 2 scales with white baskets on top • 2 clear round tubs with red scoop • Right • Red tub with 3 white baskets

8. ScaleStickers Cheesy Rice • This helps volunteers know the correct weight of each bag • For the Cheesy Rice, this will be : • 343-345 grams

9. Sealers & Boxing • 2 Sealers • Counting board • Chair with meal box

10. Scoops Cheesy Rice Veggies : 1 red scoop Soy Scoop: 3/4 cup Red Scoops at the Scales Rice: 1 cup

11. Volunteer Sign-in • Complete Event Name and Date • Print enough copies for your volunteers • Scan/email copies or include in the return shipment

12. Sanitation Sanitation • Make sure anyone in the packaging room wears a hairnet • Beard net • Have everyone use a sanitation wipe on their hands for 10-12 seconds • Gloves will be at the tables • Make sure anyone in the packaging room wears a hairnet • Beard net • Have everyone use a sanitation wipe on their hands for 10-12 seconds • Gloves will be at the tables

13. Table Leaders Role There should be one Table Leader per station • The role of the Table Leader is to keep their station moving and all volunteers to comply to food safety instructions in these slides. • Always wear hair nets and aprons while in the meal packaging area. • No food or liquids are allowed to be in the packaging area. • Never place food ingredient bags, boxes, totes, scoops or other equipment on the floor. • Use ONLY new/clean utility knives. Do not allow volunteers to use their personal knives because we can’t guarantee that these are clean.

14. Gloves Cheesy Rice • Gloves are distributed by team leaders at each station. Not all team members will need to wear gloves. Only the first four people on Macaroni and Cheese stations will wear gloves. • Gloves can be stored between the noodle tubs to allow for easy access • These are the people who will wear gloves: • Macaroni Person • Veggie Person • Cheese/Vitamin Bag Person • Soy Person

15. Hygiene • No food or drinks at the packaging tables • If volunteers need to use the restroom, make sure they wash their hands and re-sanitize

16. Housekeeping • Tape all electrical cords to the floor to prevent trip hazard • Make sure volunteers wear hair nets while in the packaging area • No food or liquids are allowed at the volunteer tables • Never place ingredient totes, scoops or equipment on the floor • Use ONLY utility knives that do not/cannot have pieces split off (no break away knives) • Use ONLY new/clean utility knives • Do not allow volunteers to use personal knives

17. Packaging Process

18. Volunteers per station Cheesy Rice • This is a list of volunteers per station: • Rice Person • Veggie Person • Cheese/Vitamin Bag person • Soy Person • Weigh Station Person • Weigh Station Person • Sealer Person • Sealer Person • Sticker/Box Person • Sticker/Box Person • The ideal number of people per station is 10. However, if you’d like to have up to 12 people per station, an Outreach staff member can help you to organize this properly.

19. Weighing the Bags Cheesy Rice Filled bags can be staged in the white tub Weighed bags can be staged in the red tub Add or remove Rice until bag weighs between 343-345 grams

20. Sealing the Bags • If set too low, the meal bags will not seal correctly and spill • Set too high, the bags will melt • Hold the sealer handle down until the red light turns off • Make sure the dial is set between 3-4

21. Sealing the Bags • Remove as much air as possible before sealing • This helps the meal bags fit inside each box • Volunteers hereare responsible for checking that each bag is fully sealed

22. Sealing the Bags • The sealer has a red light on it • Hold the sealer handle down until the light turns off • Check the seal before placing the bag on the counting board

23. Lot Stickers • Every bag needs a lot sticker to help us track the ingredients • Place the sticker on top of the rectangle on the bottom left side of the meal bag

24. Boxing • On the counting board, place 2 bags per square for a total of 36 meal bags • Place all 36 bags into the box, in groups of 4 (see pic) • Have team/packagers yell box, runner will come and pick-up box

25. Samples & Paperwork • Keep 2 sample bags for the shipment back to The Outreach Program • Complete and return the following forms: • Ingredient Inspection • Food Handling • Meals Distribution • Volunteer Signups

26. Finished Meals • Count the total number of meals packaged • 216 meals per box • Add any additional bags (6 per bag) • Have the receiving organization sign and complete the bottom section

27. Food Handling • Send in your ServSafe certification • Sign the form to verify that you were on-site during the event

28. Return Shipment • Inside your shipment will be a box with pre-paid return label • Attached to this box is a list of everything to send back • Funnel/stand • Scales • Scoops • Samples • Sealers • Forms