SM

A RT BREAK CAFE
+

Nutrition 303
December 8th, 2014
Amanda Cravinho, Paulina Delgado, Luke Roi, Pouneh Shamloufard,
Tara Trakin, Heather Tsunoda

Table of Contents
DESCRIPTION:

ESTABLISHMENT OF SERVICES OFFERED ............................................................................3

Purpose of operation ....................................................................................................3

Procurement..................................................................................................................3
Production ....................................................................................................................5
Patrons .........................................................................................................................6
MENU...................................................................................................................................8
FACILITY .............................................................................................................................8
GOALS

BUDGETARY.....................................................................................................................12
NUTRITION.......................................................................................................................13
FOOD SAFETY

SAFETY ...........................................................................................................................14
HACCP ............................................................................................................................15
RECIPE DEVELOPMENT

STANDARDIZATION...........................................................................................................19
APPENDICES A-L............................................................................................................... 20
WORKS CITED .................................................................................................................. 44

Part I: DESCRIPTION
A. ESTABLISHMENT OF SERVICES OFFERED
a. Purpose of operation
2

i. Mission Statement:
We at Smart Break Caf (SBC) want to aid in the healthy food revolution. It is
our goal to provide affordable, delicious, and expedient nourishing meals to those on the
go. We will offer a wide range of breakfast and lunch items, with lunch being the most
common meal consumed outside the home (1). It is important to us that our patrons have
a variety of healthy and diverse food options for breakfast and lunch while at the same
time being offered expedient service. Each meal will be an appropriate portion size, as
well as come with an option to order a half serving and add a side salad. We will make
sure to supply a minimum of one or more fruit or vegetable servings into each entre,
while making sure to use local, and seasonal produce. Similarly we strive to provide
nutrient dense meals that are not too high in calories, or fat content.
ii. Objectives:
1.
Provide nourishing meals to patrons on the go.
2.

Provide quick service to compete with fast food restaurants.

3. Provide less calorie dense meals compared to our competitors, while still
providing delicious meals.
b. Procurement:
The majority of our food will be purchased raw from Restaurant Depot and
Costco Business Delivery. We will be buying coffee from Calabria Coffee in North Park,
San Diego, CA. Pastries and bread will be outsourced from Brick and Bell in La Jolla,
who deliver every other day (see appendix A). Ordering will be done on a weekly basis.
Amounts needed for purchase will be determined using forecasting through the
Minimum-Maximum method. Careful forecasting will allow us to determine lead time,
the interval between requisition and product receipt, our usage rate for each product, as

well as the recorder point, which takes lead time, and usage rate into account to
determine when and how often we need to order a certain product. Due to the fact that
we are a small establishment we will be using a perpetual inventory system, which is a
running record of all inventory on hand, and supplies purchased in addition to the
amounts used. We will educate our staff on how to use a pre-prepared excel sheet to keep
an accurate perpetual inventory system running. Using the perpetual inventory system
will aid our business in determining purchasing patterns, help with record keeping, and it
will highlight irregularities, which will bring pilferage and displacements to attention. In
addition to the perpetual inventory a physical inventory will be taken at the end of each
month. A sample perpetual inventory record is located in Appendix B.
The manager will be responsible for making sure that all purchasing is done
correctly and in a timely manner. Due to our small staff requirements, all staff will be
educated on how to receive shipments; however, only one employee or the manager will
be responsible for receiving products on any given day. Products received will be
compared to the invoice as well as the original ordering form to ensure the correctness of
delivery. The employee responsible for receiving goods will also be responsible for
inspecting the goods received and the delivery truck for any possible contamination or
improper storing during delivery. The employee will be responsible for confirming that
received food meets criteria for sanitation and temperature control of potentially
hazardous foods. An example of a Receiving Safe Food Inspection and Temperature log
is available in Appendix C. If a certain product does not meet standards for safety in
temperature or storage it will be rejected at the time of delivery. Forms for rejecting a
delivery are available in Appendix D.

Once products are received that are accepted they will be quickly moved to the
storeroom. If any items are required in production from the storeroom a requisition form
will be required as well as documentation on the perpetual inventory record. All dry
items will be stored between 50-70 degrees Fahrenheit and at a relative humidity of 5060%. All storage racks will be 6 off the ground and 2 from the wall to allow for proper
circulation and ventilation. They will also be stored in metal or plastic containers with
tight fitting lids. All cold items will be stored in refrigerators that have a temperature
range of 32-40 F and 85-90% relative humidity, and freezers that have a temperature of
0-20F. Each week a temperature log will be documented for all dry and cold storage to
ensure temperature safety. An example of a temperature log system is available in
Appendix D. All food items will be labeled with date received and SBC will utilize the
First In First Out (FIFO) method, to ensure older food is used first to prevent spoilage
and waste.

c. Production
i. Type of System:
SBC is an exclusively open system. All parts are interconnected and
interdependent with permeable boundaries. There is continuous interface between all
systems and subsystems. SBC is a cross between a conventional and assembly serve
food service system, with some of our items purchased already made, as well as raw
products purchased to be assembled on site (See appendix A).

ii. Labor Requirements:

Due to SBC being a smaller establishment and having limited hours because we
are only open for breakfast and lunch, we require a smaller staff than a full service

restaurant. We will require one manager, at a salary of $40,000. There will be three other
employees that will rotate days so that there will always be an manager and two
employees on duty. The employees will receive $9.00/hour. The manager will be
responsible for making sure that everything runs smoothly as well as enforcing safety
standards. Every employee will also be responsible for ensuring safety standards are met,
as well as tending to the customers and fulfilling orders. All employees will be
responsible for cleaning duties.
iii. Service Hours:
SBC will only be serving breakfast and lunch so we will only be open from
7:00AM-3:00PM, with breakfast only being served from 7:00AM- 11:30AM, and lunch
being served from 11:30AM-3:00PM. We will be open Monday-Friday. During down
time employees will be responsible for any pre-prep, for example cutting vegetables and
cheeses for sandwiches and salads, as well as refilling baked goods, and making sure that
all areas are clean and presentable.
d. Patrons:
SBC is targeting those individuals who are busy and on the go, but still want
healthy meal options that are quick. Our customer is looking for delicious foods, that are
healthy but at the same time offered at a good value. With more than one-third of U.S
adults and about 17% of children being obese it is very important that we shift to
consuming more healthy food options. An estimated $147 billion dollars were spent on
obesity medical costs in 2008, and obese people cost $1,429 more compared to those who
were normal weight. Being overweight and obese substantially increases the risk of
contracting heart disease, stroke, type 2 diabetes, as well as some cancers (2). Not only
do obese individuals acquire more expensive medical bills, they also require additional
6

resources at physician offices and hospitals. Patients who are severely obese and exceed
limits on standard measuring and lifting equipment, wheelchairs, and operating tables
require different equipment to accommodate their weight (3). With these already
alarming statistics that are continuing on an upward trend it is vital that a change be
made.
It is known that selected behaviors such as eating outside the home frequently
have been positively associated with weight gain. Food consumed outside the home
tends to be high in energy content (4). Similarly the rapid rate of obesity increase in the
United States coincides with the increasing number of fast food establishment (Dunn,
2011). The availability of cheap, palatable, convenient, energy-dense foods, that are
constantly and easily available continue to worsen the epidemic instead of combating it
(5). With these already alarming statistics that are continuing on an upward trend it is
vital that a change be made.
The average American adult purchases a snack or meal from a restaurant 5.8 times
per week, with more than 30% of children eating fast food on a given day (6). Most of
these meals are not very nutritious while at the same time high in calories. We at Smart
Break Caf want to aid in the healthy food revolution. It is our goal to provide
affordable, delicious, and expedient nourishing meals to those on the go. We will offer a
wide range of breakfast and lunch items, with lunch being the most common meal
consumed outside the home (1).
B. MENU
a. Menu type and output volume:
SBC will provide patrons with a static full selective menu. We will offer a variety
of oatmeal, salads, sandwiches, smoothies, pastries, and coffee. Each food item will have

at least three different options to choose from, and each entree will contain at least one or
more fruit or vegetable servings. Patrons will also have the option to order half a
sandwich with a side salad instead of a whole sandwich. Approximately 100 patrons will
be served daily. SBCs menu is available in Appendix F.
C. FACILITY
a. Equipment Requirements
SBC requires a small amount of equipment in order to fully operate. It has a
limited menu, with items that are quick and simple to make and do not require cooking or
heating. All the major equipment used in the Smart Break Cafes kitchen is energy
efficient and Energy Star certified (7). Many options of certified equipment suppliers
were carefully analyzed and many options were compared and demoed before any
decision was made. The suppliers and equipment with the highest efficiency and
durability were selected.
Since SBC is connected to the citys water and electricity supply, it is not
considered a mobile unit and therefore we are allowed by the Health Department of San
Diego to prepare the food onsite. Sandwiches and salads will be prepared on our prepping
area, which consists of a flat counter with a multi-compartment dispenser where all the
sliced produce will be kept. The produce, deli meat and bread will be stored in the reachin refrigerator at a proper temperature to avoid microbial growth. If requested by the
costumer, the sandwiches will be heat up in the toaster oven. The smoothies will be
prepared with frozen fruit and vegetables, fresh bananas and milk. A blender will be used
to prepare the smoothies and the frozen fruit will be stored in the under the counter
freezer. The oatmeal will be prepared with quick oats and boiling water from the coffee

maker. The coffee drinks will be prepared using the espresso machine. Ice tea will be
brewed and chilled everyday and kept in the ice tea dispenser.
Also, all cooking utensils and dishes will be scrapped, washed, rinsed, and
sanitized using the three- compartment sink. The hand washing station will be clearly
labeled with a sign, and all workers will be required to wash their hands before and after
handling food. Paper towels and anti bacterial hand soap will be provided at all times.
Dry ingredients will be stored at a temperature ranging between 50F and 70F at 5060% relative humidity. They will be stored on metal racks approximately 6 off the floor
and 2 away from walls to prevent, water, dust, and pest contamination.
Appropriate temperatures of the refrigerators and freezers will be maintained
with built-in thermometers that emit a sound when there is a slight change in temperature.
The reach-in refrigerators will be kept at a temperature of 38F and the freezer will be
kept at 20F. Employees will be required to record the temperatures of each refrigerator
and freezer daily on a temperature log. A List with an image of all major equipment is
available in Appendix G.

Table: Equipment list

9

Equipment

Supplier

Price

Energy
Star

FUNCTION

Mop sink

Turbo Air

$290

N/A

Sink for cleaning

3-compartment
sink

Turbo Air

$527

N/A

wash and sanitize

utensils and cutlery

Wall shelf

Home
depot

$100

N/A

storage

1-compartment
sink

Turbo Air

$290

N/A

Produce washing

Dry storage shelf

Home
depot

$100

N/A

storage

Espresso machine

Bosch

$1,00
0

YES

Prepare coffee drinks

Blender

Bandleader

$100

YES

Prepare smoothies

Coffee/tea maker

Bunn

$500

YES

Brew coffee/tea and

get hot water for
oatmeal

Hand sink

Turbo Air

$290

N/A

Hand washing

Ice tea dispenser

webstauran
t

$50

Refrigerator/freeze
r

True

$1800

YES

Store frozen fruit and

milks

Toaster Oven

Cuisinart

$150

YES

Toast sandwiches

Refrigerator 1

True refrig.

$1467

YES

Reach-in refrigerator
stores drinks, water
bottles for clients

Refrigerator 2

True refrig.

$1467

YES

Store produce and

deli meat needed for
salads and
sandwiches

TOTAL

Dispense ice tea

$8,13
1

* See appendices G, H for Equipment list with pictures and location within the cafe

10

b. Facility space requirements

SBC is focused on creating a positive impact on the environment by utilizing
sustainable materials and implementing sustainable practices. The cafe is made out of an
8x20 recycled transportation container, which was purchased from the US
Transportation Agency and refurbished and adapted to house SBC. SBC is conveniently
located inside the Torrey Reserve Business Center in Del Mar Heights/Carmel Valley area
immediately outside fours large corporate buildings with more than 3000 employees and
very limited convenient healthy food options. The total size of the cafe is 16x 20, 8x20
of the cafe plus an additional 8 of seating area directly in front of the cafe (see appendix
H). The seating area will consist of a long communal high table and two individual tables
on the side.
The kitchen was designed and constructed by a company specialized in
Cargotecture, which is a new and sustainable area of construction and design where
recycled transportation containers are used for new constructions (8). Transportation
cargo containers have a limited life span. After a few years they are no longer fit for
transportation and they become trash (8). It is more expensive to fix the used containers
than to purchase a new one, so many ports around the word, including USA ports, are
filled with old containers that only take up little space. The United States is one of the
countries that recycles and uses these containers the least. European countries have been
using them as inexpensive, durable, strong building blocks for a decade (8).

11

In order for the container to be safe and approved by the Health Department to
use as a foodservice facility, it was sanded and re-painted with non-toxic paint adequate
for foodservice facility (9). The flooring was also adapted with non-porous concrete.
Since Smart Break Cafe will operate during daytime, we decided to take advantage of
being in Sunny San Diego and utilize as much sun light as possible. Since the prepping
kitchen is small we were able to install LED bulbs for direct lightning above the prepping
area. Even though LED lightning was more expensive to purchase, it is energy efficient
and reduces our electric monthly cost. All our major equipment is Energy Star certified
equipment, and the sink faucets are Water Sense approve (7). All our meals will be served
in biodegradable plates, recycled takeout boxes and compostable cutlery made out of
vegetable starch. We will also use napkins made out of recycled paper (10). As part of our
effort to be a sustainable organization, we recycle our used ground coffee grains and use
them as composed material along with soil to plant herbs and flowers to decorate our
siting area, as well as to potentially using the herbs as ingredients in our menu items.
Lastly, we will separate our waste for recycling and composting of all our food waste.
Part II: GOALS
A. Budgetary:
We are expecting approximately 100 patrons each day for breakfast/brunch and
lunch. Assuming each patron purchases a sandwich or salad and a drink, or a pastry and a
coffee, we are expecting each bill to be about $8-10. Therefore, our weekly goal will be
$5,000 and our monthly goal will be $20,000. We are aiming to turn in profits during the
first month of our operation. After the first three months of our opening we will reevaluate our income and potentially set new, more realistic goals. We are also expecting

12

our patrons to grab a cup of coffee before work, or come back for an afternoon coffee
after eating lunch, adding another $3.00 to $4.00 to our profits. We will be heavily
relying on our coffee and tea products to increase profits, as these cost the least amount
and are the easiest to increase the selling price for. For example, a 12 oz. cup of coffee
will only cost us $0.36, but we will sell it for $2.00.
In order to be more efficient and decrease our food costs, many of same
ingredients in the salads and sandwiches will be used. We will also be preparing our
salads and sandwiches on site, which will decrease our food costs.
The prices of each of our menu items has been determined based on the raw food
costs (EP costs/serving) with a pricing factor of 2.5 used, which indicates 40% food costs.
We then will use pricing psychology to determine the retail price of each menu item as
well as increase our profits. Please refer to Appendix I for a breakdown of the pricing of
all of our menu items.
B. Nutrition:
Because we will be serving breakfast and lunch, we would like to provide our
patrons at least of their daily caloric intake, including at least 1 fruit or vegetable
serving in each menu item. Our turkey sandwich provides 463 calories, which is about
of a 2,000 calories daily intake. As a business, we strive to ensure that we provide a high
quality, diverse selection of fruit and vegetable options such that each customer has the
opportunity to enjoy a highly palatable, healthy meal at our on-the-go establishment. We
offer a select number of menu options that meet the FDA requirements to be considered
heart healthy. For example, we are going to offer whole grain bread as a sandwich

13

option, as well as nutritious grains such as quinoa, and greens such as kale. Dressing will
be served on the side so the customer can customize their salad, even leaving out dressing
if they so desire. Our menu items have <10% fat from saturated fat and no trans fats. We
will achieve this by offering vegetarian options. For example, our vegetarian quinoa salad
with lemon vinaigrette has zero grams of saturated fat. By creating healthy, nutrientdense options for our customers, we are ensuring that they will stay full throughout their
busy workday while still getting a quarter of their necessary nutrients for the day. We
also take into account other factors of food that impact an individuals daily dietary
decisions by labeling and providing menu options that are vegetarian, gluten free, low
sodium etc. We take great strides to ensure that our menu items are purchased from
reputable distributors and that these items are offered to the customer as soon as possible
upon receipt.
Finally, each day we have at least one fruit item available for purchase that is in
season and purchased from a local farm. By purchasing many of our products fresh and
preparing them in-house, we are ensuring that our customers receive ingredients with low
amounts of preservatives and sodium. Our products will have <2300 mg of sodium,
which are in line with MyPlate recommendations. Please refer to Appendix J for a
nutrient analysis of four of our projected most popular menu items.

Part III: FOOD SAFETY

A. Safety
For each individual item on the menu, the food safety standard must also be
established and followed. In other words, every recipe must include procedures for safe
handling, proper cooling, and preparation. The main purpose of food safety is to protect

14

the consumer from harmful pathogens and bacteria that can grow in a food from the time
it is grow to the time it is served.
Education or training for the employee is very important because a significant
portion of reported physical hazards are personal effects reported by employees.
Therefore, they must be trained in order to correctly operate equipment and handle foods
in a way to avoid contamination. All employees must obtain their Food Handler
Certification card.
In order to have good nutritional practice and safety, Smart Break will follow the
regulation for good preparation and catering (GCP) and good housekeeping practice
(GHKP). In order to consider Standard Operation Procedures (SOP) and to avoid cross
contamination, it is the most important for the kitchen staff to practice proper hygiene.
Sanitation and cleanliness include wearing clean cloths, apron, gloves and hairnet, and
having good personal hygiene. Washing hands after using restroom, sneezing, coughing,
eating, drinking, smoking, handling money, touching anything that might possibly be
dirty or taking out the trash all are considered as personal hygiene. Adhering to these
practices and procedures results in minimal risk for contamination or food borne
illnesses. Smart Break follows all safety standards to make sure that its customers have
the least possible chance of exposing a food borne illness.

HACCP
Hazards can start at any point in food production, even before food is actually
produced. First and foremost, potential hazards need to be identified. There are so many
factors in food service facilities that may cause potential hazards such as equipment,

15

foods, or even the cooks who prepare the foods. Physical (foreign matter), chemical
(herbicides, pesticides), or biological (bugs or microbes) hazards could infect food and
harm the consumer. At Smart Break, it is important to have the HACCP plan posted and
enforced in this business in order to prevent the costumers from contacting a food borne
illness.
Biological hazards play the most important role in food contamination, which
may result in food borne illnesses. The two most important factors to prevent bacteria
growth in foods are time and temperature. According to the 2009 Food Code States, a
potentially hazardous food is a natural or synthetic food that requires temperature control
because it is capable of supporting the rapid onset and progressive growth of infecting or
intoxicating organisms (11). Risky foods that need time and temperature control in Smart
Break include raw and frozen fruits and vegetables, meat, turkey, cheese, milk, juice, and
dressings.
Trying to minimize the risk of food borne illnesses, the staff must ensure that the
foods are received and stored below 41F. The temperature of refrigerated foods must be
measured to ensure they are at 41F or below and frozen foods must be at 32F or below
in order to keep it out of danger zone, which is between 41-135F. Smart Break has the
proper storage areas within their facility for both refrigerated foods and frozen foods.
Biological hazards are found from food that is contaminated with harmful
bacteria. Most biological hazards can be killed by proper cooking techniques. Besides
considering temperature regulations, Smart Break also needs to force proper employee
hygiene. Hygiene is important because since some pathogenic bacteria are heat resistant
and cannot be destroyed by cooking, such as Staphylococcus Aureus.

16

In order to avoid biological contamination, raw fruits and vegetables, deli, turkey,
and beef, cheese, olive, egg, peanut butter, jam, milk and juice are required to be stored
refrigerated at 41F or less. Bread, coffee, brown rice, oat, nuts, chia seed, flaxseed,
cinnamon, and dried cranberry must be kept in dry storage at approximately 70F, at least
six inches off the ground and at least two inches away from the wall.
In addition, the raw vegetables and fruits must be washed in cool running water
before use in order to avoid bacterial, physical or chemical contamination. It is also
important in Smart Break that during preparation, employees make sure cutting boards,
utensils, mixing bowl and pans are clean and sanitized.
Proper equipment, quantity, quality, and functionality must also meet the demands
of the menu. The foods that would be used in Smart Break are purchased from approved
and trustworthy distributors. Trucks used to transport the foods need to be properly
refrigerated. Another company delivers all edible stuffs to the restaurant. Therefore,
Smart Break has no control on transportation; however, all the foods are checked to be
delivered below 41F. There are also other equipment in this restaurant such as blender,
toaster, coffee machine, freezer, fridge, toaster oven, and hot pot. All equipment should
be inspected for lost parts or debris.
All foods are labeled, dated, and stored according to the principles of the first in
first out (FIFO) method, meaning that the oldest items are used first because they are
stored in front of the newer ones. All preparation equipment needs to be clean and
sanitized. In order to prevent cross contamination, color-coding is applied for using
different cutting boards for deli, vegetables, and fruits. Cutting boards and knives for
cutting of vegetables, fruits, and deli are marked in different colors.

17

Chemical hazards can be due to unwanted chemical in the foods such as cleaning
agent, pesticides, or paints. These chemicals can be especially hazardous if they are
poisonous to the human body. Having a proper storage is one of the most important parts
for controlling chemical contamination; chemical should be thoroughly stored separately
away from foods and materials used to package food products. Using only FDA and
USDA approved chemicals is also important to prevent chemical contamination.
A comprehensive HACCP plan has been developed in Smart Break to make sure
all potential hazards including biological, chemical or physical properties that would
cause health risk in costumers are identified and assessed. The food flow consists of the
following steps: purchasing, receiving, storage, pre-prep, holding, serving, and storing.
Appendix K shows the flow of one of our meal products through our entire HACCP plan.

HACCP Plan
Company name: Smart Break
People involved in HACCP creation: Pouneh Shamloufard, Heather Tsunoda, Tara
Trakin, Amanda Cravinho, Paulina Delgado , Luke Roi.
HACCP Plan for: Black forest ham sandwich
Hazards:

Biological safety: to prevent, eliminate or reduce microbiological contamination

of foods and to reduce the potential for growth.

Physical and chemical safety: to prevent the physical and chemical contamination
of foods.

18

Process: Delivery and storage

of ingredients, preparation, holding, serving.

Part IV: RECIPE DEVELOPMENT

A. Standardization
Recipe verification, product evaluation and quantity adjustment by use of the
Factor Method were employed in the following description of the standardized recipe for
Smart Break Cafs Black Forest Ham Sandwich. Smart Break uses recipes that are listed
by weight to streamline purchasing with the standardization of recipes and minimize
waste. Due to this, standardization values to convert volumes to weight were not
necessary. In addition, % yield for all ingredients used totaled 100% resulting in similar
Edible Portion (EP) and As Purchased (AP) values. For example, each Black Forest Ham
Sandwich requires 3 ounces of Roma Tomato, 3 ounces reflects both the AP and EP
needed for the recipe. In other words, to use 3 ounces of tomatoes with a percent yield of
100% we need to also purchase 3 ounces per recipe. At a cost of $0.91/lb we would spend
$0.17 on tomatoes per sandwich. Edible Portion weight per ingredient per serving was
used to determine nutrient content. The recipe for Black Forest Ham Sandwich yields one
serving and because of this, the factor used for the quantity adjustment will be equal to
the yield needed in the recipe. Ingredients will be multiplied by 50, 100 and 150 to
determine standardized recipe quantities. In Appendix L the standardized recipe for 50,
100 and 150 can be found. Amount needed in the recipe is listed as EP needed, and
amount needed for purchase is listed as AP needed.

19

Appendices
Appendix A: Flow chart
Appendix B: Perpetual Inventory Record
Appendix C: Receiving Safe Food Inspection and Temperature Log
Appendix D: Forms for rejecting delivery
Appendix E: Temperature Log System
Appendix F: Sample Menu
Appendix G: Equipment List
Appendix H: Interior Layout and Exterior Appearance
Appendix I: Budget and cost analysis
Appendix J: Nutrient Analyses (2 oatmeals, 1 salad, 1 sandwich)
Appendix K: HACCP Plan
Appendix L: Recipe Standardization

20

Appendix A: Flow chart

Assembly/ serve food service: pastries.

Conventional service: smoothies (raw + frozen fruits + milk), oatmeal (quick
oats, sliced almonds, chia, flax, dried cranberries, honey, agave, bananas,
chocolate chips, blueberries), sandwiches (sliced bread, sliced meats, caned tuna,
washed veggies, spreads, sliced cheese), Salads ( greens, home made vinaigrettes,
vegetables, cheese, sliced deli meat) , coffee drinks.

Procurement

Production
At SBC

Production
Off-site

Transportation

Service
Smart Break Cafe

21

Appendix B: Perpetual Inventory Record

Item:_____________
Purchase Unit:________
Issuing Storeroom:____________

Issue Unit:_____

Date

Quantity on Hand
(Issue Unit)

Order/Requisition
No.

Quantity Out
(Purchase unit)

22

Appendix C: Receiving Safe Food Inspection and Temperature Log

SM

A RT BREAK CAFE
+

Receiving Safe Food Inspection and Temperature Log

Inspect supplies upon receiving, and check appropriate boxes. Check and record the
temperatures of perishable and frozen foods. If foods do not meet standards; reject and
record.
Acceptable Safe Temperature Ranges: Refrigerated= 32-40F; Frozen= 0-20F
Date/Initial

Criteria for Control

YES

NO

TEMPERATURE

Truck is free of melted ice and dirt.

Expiration/Use-by dates are acceptable.
Government inspection stamp is visible.
Color and odor of meat is acceptable.
Frozen packaging is not damaged.
No evidence of refreezing.
Dry goods have no puncture/slashes.
No dents, rust, leakage, or bulging cans.
Check and record the following temps.
Frozen Products
Refrigerated Products
Meat
Poultry
Dairy
Fish/Shellfish

23

Appendix D: Forms for rejecting delivery

Control
Point
Specify item
not meeting
standards

Date

Hazard Analysis Critical Control Points (HACCP)

Flowchart for Rejecting a Delivery
Hazard
Standard
Corrective Active
Contamination 1.Refriderated at 40F or lower
Reject deliver if
Spoilage
2. Frozen at 20F or lower
standards are not met
3.Package intact/not refrozen
4. No off color/odor/stickiness
5.No out dated products
6. No cross-contamination
7. No sign if insect or rodents

Food Item

Amount
Rejected

Standard Not
Met
(Use # above)

Adjustment
Made

Initial

24

Appendix E: Temperature Log System

SMA+RT BREAK CAF Monthly Storage Temperature Log
Month: ___________________ Year: __________
Procedure:
Record temperature weekly, and initial.
Safe ranges:
Refrigerator: 32-40F
Freezer: 0-20F
Dry Storage: 50-70F
Date

Refrigerator
Temp.

Freezer
Temp.

Dry
Storage
Temp.

Initials

Action Taken

Date of
Resolution/
Initials

25

Appendix F: Sample Menu

SM

A RT BREAK CAFE
+

Oatmeal Bar
Almonds + Sliced Banana $3.75
Chia Seeds + Cranberries + flaxseed $4.75
Blueberries + walnuts $3.99
*Add Hemp or Whey Protein to any of these for $2.00 extra

Sandwich Bar
Turkey+ Parmesan+ Pesto+ Tomato $6.49
Black Forest Ham+ Gruyere Cheese+ Dijon+ Arugula +
Tomato $8.99
Tuna + Olive Tapenade +Red Onion +Hard-boiled egg
$11.49
Edamame Hummus + Cucumber + Spinach + Carrots v, vg
$4.99
Multi-grain sliced bread, ciabatta, Whole-wheat flat bread

Salad Bar
Kale + Parmesan + turkey +Greek Yogurt Caesar Dressing
$6.99
Quinoa +Butter Lettuce +Cucumber +Radishes +Lime
Vinaigrette $10.99
26

Romaine + Kidney Beans + Tuna + Artichoke Hearts

$10.50
Spring Mix + Blue Cheese Crumbles + Avocado + Toasted
pumpkin seeds $9.50

Appendix F: Sample Menu

SM

A RT BREAK CAFE
+

Smoothie Bar
Almond Butter + Mango + Banana $5.50
Avocado + Banana +Strawberries $5.50
Blueberries + Strawberries + Raspberries $5.50
*Choose any of these smoothie bases: Cold pressed Apple Juice,
Coconut Water, Milk, Coconut Milk, Almond Milk, Flax Milk for $2.00
extra

Coffee Bar
Espresso $3.50
Espresso Macchiato $3.50
Cafe Latte (Vanilla, Caramel, Hazelnut) $3.50
Cappuccino $3.50
Cafe Americano $2.00
Cold pressed Coffee $2.00
Assorted Tea $2.00

27

Pastries Bar
(Daily Selection)
Croissant + Scones + Muffins $2.99

Appendix G: Equipment List

28

Appendix G: Equipment List

29

Appendix H: Interior Layout and Exterior Appearance

30

REFERENCE LIST:
1= MOP SINK
3= 3-COMPARTMENT SINK
4= TOASTER OVEN
5= REACH-IN REFRIGERATOR
7= 1-COMPARTMENT SINK
9= DRY STORAGE SHELF
10= DRY STORAGE SHELF
13= REACH-IN REFRIGERATOR
16= ESPRESSO MAKER
17= BLENDER
18= COFFE/ TEA MAKER
29= ICE TEA DESPENSER
31= UNDER THE COUNTER REFRIGERATOR/FREEZER

Appendix H: Interior Layout and Exterior Appearance

31

Appendix I: Budget and cost analysis

Oatmeal Bar

32

Recipe Item

AP Cost

AP
cost/unit

EP needed
per recipe

% Yield

AP
Quantity
for
Purchase

Cost per
Serving

Oatmeal,
instant, reg
flavor

$50.00/
20 lb

$2.55/ lb

1.76 oz

100%

20 lb

$0.28

Almonds,
sliced,
natural

$47.00/
10 lb

$4.72/ lb

0.5 oz

100%

10 lb

$0.15

Banana

$ 1.39/ 3
lb

$ 0.46/ lb

2.29 oz

66.3%

6 lb

$0.10

TOTAL

$0.53

Oatmeal,
instant, reg
flavor

$50.00/
20 lb

$2.55/ lb

1.76 oz

100%

20 lb

$0.28

Chia Seeds

$48.5/ 10
lb

$4.89/ lb

0.25 oz

100%

5 lb

$0.08

Cranberries,
dried, whole

$42.00/
10 lb

$4.23/ lb

0.25 oz

100%

5 lb

$0.07

Flaxseed

10.00/ 10
lb

1.00/ lb

0.5 oz

100%

10 lb

$0.50

TOTAL

$0.93

Oatmeal,
instant, reg
flavor

$50.00/
20 lb

$2.55/ lb

1.76 oz

100%

20 lb

$0.28

Blueberries,
dried

$86.00/
7 lb

$12.32/ lb

0.25 oz

100%

7 lb

$0.19

Walnuts

$29.00/
10 lb

$2.95/ lb

0.5 oz

100%

5 lb

$0.09

TOTAL

$0.59

Hemp

$53.6/ 5
lb

$0.67/ oz

1 oz

100%

5 lb

$0.67

Whey

$72.5/5lb

$14.5/ lb

1 oz

100%

5 lb

$0.91

Sandwich Bar

33

Recipe
Item

AP Cost

AP
cost/unit

EP needed
per recipe

% Yield

AP
Quantity
for
Purchase

Cost per
Serving

Whole
wheat flat
bread

$2.79/11.2
oz

$0.25/oz

1.87 oz

100%

11.2 oz

$0.47

Ciabatta

$2.25/1.5
lb

$1.5/lb

5 oz

100%

1 lb

$0.47

Multi-grain
bread

$4.08/32
oz

$0.13/oz

4 oz

100%

32 oz

$0.52

Turkey
Breast,
sliced

$11.75/
42 oz

$0.28/oz

3 oz

100%

42 oz

$0.84

Parmesan
Cheese,
grated

$59.42/5 lb

$11.89/lb

1 oz

100%

42 oz

$0.12

Pesto

$9.40/22
oz

$0.43/oz

2 oz

100%

22 oz

$0.86

Tomatoes,
roma, fresh

$19.95/22
lb

$0.91/lb

3 oz

100%

22 lb

$0.17

TOTAL

$2.51

Black
Forest
Ham,
sliced

$12.93/3 lb

$4.31/lb

3 oz.

100%

3 lb

$0.81

Gruyere
cheese

$8.45/ 8 oz

$1.06/oz

1 oz

100%

8 oz

$1.06

Dijon
mustard

$64.97/48
oz

$1.35/oz

.5 oz

100%

48 oz

$0.68

Arugula

$2.49/ 7 oz

$0.36/ oz

1 oz

100%

7 oz

$0.36

Tomato,
roma, fresh

$19.95/22
lb

$0.91/lb

3 oz

100%

22 lb

$0.17

TOTAL
Tuna

$3.60
$47.24/
66.5 oz

$0.71/oz

4 oz

100%

66.5 oz

$2.84

34

Olive
Tapenade

$3.99/8.69
oz

$0.46/oz

2 oz

100%

8.69 oz

$0.92

Red onion

$25.90/25#

$1.04/lb

2 oz

100%

25#

$0.13

Eggs, large

$9.09/60
eggs

$0.15/egg

1 egg

100%

60 eggs

$0.15

TOTAL

4.56

Edamame
Hummus

$3.49/8 oz.

$0.43/oz

1 oz.

100%

16 oz.

$0.43

Spinach

$4.50/2.5#

$0.11/oz

4 oz.

92%

2.5#

$0.48

Cucumber

$24.99/36

$0.69/ea

4 slices

100%

36

$0.12

Carrots,
shredded

$4.88/5#

$0.96/#

$0.85 oz

100%

5#

$0.06

TOTAL

$1.66

Salad Bar
Recipe Item

AP Cost

AP
cost/unit

EP
needed
per
recipe

% Yield

AP Quantity for
Purchase

Cost per
Serving

Kale

$14.83/
24 bu

$0.62/1
bu

1 bunch

100%

24 bu

$0.62

Parmesan
Cheese,
grated

$59.42/
5#

$0.74/oz

2 tbsp.

100%

5#

$0.74

Turkey
Breast,
sliced

$11.75/
42 oz.

$0.28/oz.

3 oz.

100%

5#

$0.84

Low-fat
Ceasar
Dressing

$50.58/
1 gallon

$0.39/oz

2 tbsp

100%

1 gallon

$0.39

TOTAL
Quinoa,
white

$2.59
$10.49/
26 oz.

$0.40/oz.

cup
(2 oz.)

100%

5#

$0.80

35

$30.00/
24 heads

$1.25/hea
d (18 oz.)

1 head
(18 oz).

75%

27#

$1.67

Cucumber

$24.99/3
6

$0.69/ea

4 slices

100%

1 case

$0.12

Radishes,
red

$2/bu

$2.00/bun
ch

cup

63%

2 bunches

$1.58

Butter
Lettuce

TOTAL

$4.17

Romaine

$11.90/
24 heads

$0.50/hea
d (18oz)

1 head

75%

24 heads

$0.67

Kidney
beans

$60.19/
50#

$1.23/#

3 oz.

100%

50#

$0.23

Tuna, light
in water

$47.24/
66.5 oz

$0.71/oz

2 oz.

100%

66.5 oz

$1.42

Artichoke
Hearts

$43.59/1
3#

$3.35/#

cup
(4oz)

100%

13#

$1.68

TOTAL

$4.00

Spring Mix

$36.15/1
3#

$2.78/#

2
cups/16
oz

100%

13#

$2.78

Blue
Cheese

$14.83/5
#

$2.97/#

1 Tbsp

100%

5#

$0.10

Avocado

$34.90/c
ase (40)

$0.87/avo
cado

5.5oz
76.8%
(
avocado
)

7.2oz

$0.56

Pumpkin
seeds

$132.76/
27.5#

$4.83/#

1 Tbsp

27.5#

$0.15

100%

TOTAL

$3.59

Smoothie Bar
Recipe Item

AP Cost

AP

EP needed

% Yield

AP

Cost per

36

cost/unit

per recipe

Quantity for
Purchase

Serving

Almond
Butter

$25.00/60
oz

$.41/oz

.5 oz (1tbs)

100%

60oz

$.21

Mango

$33.00/112
oz

$.29/oz

1 oz

100%

112oz

$.29

Banana

$30/ 100oz

$.30/oz

1oz

100%

100oz

$.30

TOTAL

$88.00

$1.00

2.5oz

273oz

$.80

Avocado

$7/ 10 units

$.70/unit

2 tbs

72%

10 units

$.18

Banana

$30/ 100oz

$.30/oz

1oz

100%

100oz

$.30

Strawberries

$11/ 6 #

$1.83/#

1oz

100%

96oz

$.11/oz

TOTAL

$48

$2.83

Blueberries

$11/ 6 #

$1.83/#

1oz

100%

96oz

$.11/oz

Strawberries

$11/ 6 #

$1.83/#

1oz

100%

96oz

$.11/oz

Raspberries

$24/ 36oz

$.66/oz

1oz

100%

36oz

$.66/oz

TOTAL

$46

$4.32

3oz

228oz

$.88

Apple juice,
cold-pressed

$16/128oz

$.12/oz

4 oz

100%

128

$.48

1% Milk

$3/liter

$.09/oz

4oz

100%

33oz

$.36

Coconut Milk

$27.49/
99.7 oz

$.28/oz

4oz

100%

99.7oz

$1.10

Almond Milk

$3/liter

$.09/oz

4oz

100%

33oz

$.36

Plain soy
milk, low fat

$4/liter

$,12/oz

4oz

100%

33oz

.48

% Yield

AP

Cost per

$.59

Pastry Bar
Recipe

AP Cost

AP

EP needed

37

Item

cost/unit

per recipe

Quantity
for
Purchase

Serving

Croissants

$1.05/unit

$1.05/unit

100%

15

$1.05/unit

Scones

$.90/unit

$.90/unit

100%

15

$.90/unit

Muffins

$.90/unit

$.90/unit

100%

15

$.90/unit

Recipe
Item

AP Cost

AP
cost/unit

% Yield

AP
Quantity
for
Purchase

Cost per
Serving

Coffee

$16.00/#
(4.9
gallons)

$0.03/oz

100%

$0.36/12
oz.

Various
syrups

$4.00/12.2
oz.

$0.38/oz.

100%

$0.38/oz

Assorted
Teas

$10.00/4
oz.

$0.41/tsp

100%

$0.41/tsp

Coffee Bar
EP needed
per recipe

Pricing
Item

Pricing factor (multiply by

2.5; indicates 40% food
costs)

Retail Price

Oatmeal #1=
$0.53+.91=$1.44

$3.60

$3.75

Oatmeal #2=
$0.93+.91=$1.84

$4.60

$4.75

Oatmeal #3= $0.59+.91=$1.5

$3.75

$3.99

Sandwich #1

$6.28

$6.49

Sandwich #2

$9.00

$8.99

Sandwich #3

$11.40

$11.49

Sandwich #4= $1.66

$4.15

$4.99

Salad #1=$2.59

$6.48

$6.99

38

Salad #2= $4.17

$10.43

$10.99

Salad #3= $4.00

$10.00

$10.50

Salad #4= $3.59

$8.98

$9.50

Smoothie #1= $0.80 +

1.10=$1.90

$4.75

$5.50

Smoothie #2= $0.59+

1.10=$1.69

$4.23

$5.50

Smoothie #3= $0.88+

1.10=$1.98

$4.95

$5.50

Pastries (avg)=$0.95

$2.36

$2.99

Latte

$0.72

$3.50

Cappuccino

$0.72

$3.50

Drip coffee

$0.36/12 oz.

$2.00

Tea

$0.41/tsp

$2.00/cup

Total

$97.17

$112.92

Appendix J: Nutrient Analyses (2 oatmeals, 1 salad, 1 sandwich)

39

Oatmeal with Banana:

Calories

Carbohydrate

Fat

Saturated Fat

% Cals from Sat Fat

Protein

Sodium

292

49 g

10 g

0.97 g

3%

8g

111 mg

Oatmeal with Cranberry

Calories

Carbohydrate

Fat

Saturated Fat

% Cals from Sat Fat

Protein

Sodium

194

30 g

7.33 g

0.86 g

4%

12 g

66 mg

Turkey Sandwich on Multi-Grain

Calories

Carbohydrate

Fat

Saturated Fat

% Cals from Sat Fat

Protein

Sodium

463

44 g

19 g

2.9 g

5%

25 g

1,742 mg

Quinoa Salad w/ Lemon Vinaigrette

Calories

Carbohydrate

Fat

Saturated Fat

% Cals from Sat Fat

Protein

Sodium

347

40 g

16 g

0g

0%

11 g

412 mg

Appendix K: HACCP Plan

40

Monitoring Plan Corrective Action Plan CCP

CRITICAL CONTROL POINTS
CHECKLIST FOR RECIPE
PREPARATION

Smart Break
CCP Reminders: Wash hands
often, avoid cross contamination.
Potential Hazards and Critical
Control Points (CCPs)

Dat
e

Initial of person
completing
checklist

Control/Solution

Recipe: Black forest ham

sandwich
Receiving
CCP: Make sure receive from an
approved source

Send to product back to

company

Pre-preparation
CCP: store black forest ham,
arugula, tomato, Dijon, and
gruyere cheese in below 41F in
refrigerator

Avoid contamination

CCP: store whole wheat bread in

dry storage

Avoid contamination

CCP: clean vegetables under cool

running water and slice ham with
separate sanitized slicer

Avoid contamination

Preparation
CCP: chop tomato and arugula
on clean, specific sanitized
cutting board

Avoid contamination
make sure hands are
clean

CCP: place on serving plates

Avoid contamination

Holding
CCP: cover and maintain
maximum temperature of 41F

Use thermometer for

checking temperature
every two hours

41

CCP: no more than four hours

standing outside of the refrigerator

Service
CCP: portioning, wear gloves to
prevent contamination

Avoid contamination
following personal
hygiene

Discard left over or use for

storage
Storage
CCP: prevent spoilage by storing
in refrigerator at 41F
CCP: cover label and date the
foods

Avoid contamination

CCP: refrigerate up to 3 days

Appendix: HACCP Plan

A validation check should be carried out before the HACCP plan is first
implemented to make sure it is thorough and accurate. If the Plan is in any
way incomplete or inaccurate it must be amended. Validation checks
should also be carried out whenever the plan is reviewed.
Is the scope an accurate description of the process?
Does the flow chart correctly identify each step in the process?
Are all significant hazards correctly identified and addressed?
Are adequate control measures in place?
Have the CCPs been correctly identified?
Are the critical/legal limits acceptable?
Are there procedures in place for monitoring?
Are corrective actions in place and understood by relevant staff?
Are there adequate records in place?
Will the plan control all the significant hazards if followed correctly?

Appendix L: Recipe Standardization

42

SMA+RT BREAK CAF

Recipe:

Black Forest Ham Sandwich

Yield: 50, 100, 150

AMT: YIELD 50, 100, 150
UNIT
150, 300, 450
oz.
into slices. Weigh
50, 100, 150
oz.
tomato and arugula. Set aside.
50, 100, 150
oz.
cheese and ham from temp.
150, 300, 450
oz.
fridge. Weigh out 3oz ham and

Portion Size: 1 Sandwich

INGREDIENTS
PROCEDURES
Tomato, Roma
Slice tomato
Arugula

out 1oz of

Gruyere Cheese

Remove

Black Forest Ham

controlled
1oz

cheese.
25, 50, 75
clean spatula, spread .5oz of
200, 400, 600
mustard on bottom side of
250, 500, 750
bread.
93.5, 187, 280.5
sandwich layering

oz.

Dijon Mustard

oz.

Multigrain Bread or

oz.

Ciabatta Bread or

oz.

Whole-wheat Flat Bread

Using a
Dijon
chosen
Assemble
cheese,

ham, arugula and then

tomato.
Transfer to sanitized plate and hold
at max
temp of 41F until served.
HACCP Procedures during Preparation
1. Chop arugula and tomato on clean/sanitized cutting board CP
2. Wear gloves during assembly of sandwich CP
3. Place prepared sandwich on clean/sanitized serving plates CP
4. Cover and hold at a maximum temperature of 41F until service CCP
Approximate nutritive values per portion
Calories 506
Amount/portion
Amount/portion
Amount/portion
%DV
%DV
%DV
%DV
%DV
Total Fat 13g
Cholest. 60mg
Total Carb. 59g
Vit A
Calcium
31%
20%
34%
15%
23%
Sat. Fat 6g
Sodium 1563
Fiber 4g
Vit C
6% Iron
42%
62.5%
28%
19%
Protein 33g
Sugar 12g
70%
48%

43

Percent Daily Values (DV) are based on 2000-calorie diet.

Notes Potentially hazardous food. Food Safety Standards: Do not mix old product with new.
Wear protective gloves during prep and replace after use of each ingredient. Use designated
and sterilized cutting board/knives for each ingredient. Hold for service at an internal temp of
41F. Discard product if not served within 2 hours.

Appendix L: Recipe Standardization

Ingredi
ent

Multigrain
Bread
(oz)
Ciabatt
a Bread
(oz)
Wholewheat
Flat
Bread(
oz)
Black
Forest
Ham
(oz)
Gruyer
e
Cheese
(oz)
Dijon
Mustar
d (oz)
Arugula
(oz)
Tomato
, Roma
(oz)

EP
Need
ed X
1

%
Yiel
d

100

100

1.87

100

AP
Need
ed X
1

EP
Need
ed X
50

AP
Need
ed
X 50

EP
Need
ed X
100

AP
Need
ed X
100

EP
Need
ed X
150

AP
Need
ed X
150

200

200

400

400

600

600

250

250

500

750

750

93.5

93.5

187

280.5

280.5

500

187

1.87

100

150

150

300

300

450

450

100

50

50

100

100

150

150

.5

100

.5

25

25

50

50

75

75

100

50

50

100

100

150

150

100

150

150

300

300

450

450

44

WORKS CITED:
1. "USDA ERS - Food Consumption & Demand: Food-Away-from-Home." USDA ERS Food Consumption & Demand: Food-Away-from-Home. USDA, n.d. Web.
2. "Adult Obesity Facts." Centers for Disease Control and Prevention. Centers for
Disease Control and Prevention, 09 Sept. 2014. Web.
3. Sturm, R. , & Hattori, A. (2013). Morbid obesity rates continue to rise rapidly in the
united states. International Journal of Obesity (2005), 37(6), 889-891.
4. Bezerra, I. , Curioni, C. , & Sichieri, R. (2012). Association between eating out of
home and body weight. Nutrition Reviews, 70(2), 65-79.
5. Swinburn, B. , Sacks, G. , Hall, K. , McPherson, K. , Finegood, D. , et al. (2011).
Obesity 1 the global obesity pandemic: Shaped by global drivers and local environments.
LANCET, 378(9793), 804-814.
6. "About The United States Healthful Food Council." United States Healthful Food
Council USHFC. USHFC, 2014. Web.
7. "ENERGY STAR." ENERGY STAR. Energy Star, n.d. Web.
8. "Cargotecture." Cargotecture. N.p., n.d. Web.
9. "SanDiegoCounty.gov." SanDiegoCounty.gov. N.p., n.d. Web.
10. "Eco-friendly Utensils." Lets Go Green. Lets Go Green, n.d. Web.
11. "Food Code 2013." U.S. Food and Drug Administration. U.S. Food and Drug
Administration, 24 Nov. 2014. Web.

45

12. "Costco Business Delivery." Costco Business Delivery- San Diego. Costco, 2014.
Web.
13. My Fitness Pal. My Fitness Pal, 2014. Web.
14. Choose My Plate. United States Department of Agriculture, n.d. Web.
15. Gregoire, Mary B. Foodservice Organizations: A Managerial and Systems Approach.
8th ed. New Jersey: Pearson Education, 2013. Print.
16. Lynch, Francis T. The Book of Yields: Accuracy in Food Costing and Purchasing. 8th
ed. New Jersey: John Wiley, 2012.

46