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Meal Assembly and Delivery
Tray Assembly
A one-shift trayline operation offers two options:
• Early starting, which will tray breakfast, lunch and dinner
• Late starting, which will tray lunch, dinner and next day’s breakfast
Personnel designated for tray assembly during the eight-hour shift should be
responsible for setting up, operating, breaking down, pre-portioning soups, cereals and
special items. Salads and desserts should be done by cold production personnel.
Proper cold food temperature maintenance is a must when using a cook-chill
rethermalization system.
Since there is no need to turn trays for hot or cold meals, the tray is always placed in
the same position on the line. Therefore, the foods plated for rethermalization can be
assembled on the same side.
Refrigeration Temperature Holding Guidelines
Always refer to your HACCP guidelines for further information.
I. Cook-Chill Products – Entrees, Soups, etc.
Long-term cook-chill products (over 5 days) = 28° - 33°F.
Short-term cook-chill products (less than 5 days) = 33° - 38°F.
To make certain proper temperatures are maintained during tray assembly, follow these
guidelines:
• Place food in 2”-deep pans so that cold air can penetrate food more readily.
• Use chilled food tables for all food prepared and held under storage.
• Store loaded cold food tables in a walk-in refrigerator during long delays in tray
assembly or between meals (i.e., restaurant-style menu).
• Load cold food tables before tray assembly and store them under refrigeration to
ensure proper temperatures.
II. Cold Food – Desserts, Beverages, Salads, etc.
It is equally important to keep foods that are to be served cold at proper temperatures.
Many factors will affect the final serving temperature, but first and foremost is the initial
temperature of the food. To deliver cold foods within the proper temperature range, follow
these guidelines:
• Hold all cold foods below 40° before tray assembly. 35° is even more desirable.
• Store cold food in refrigerated units on the trayline (e.g., air screen refrigerators)
that are routinely checked.
• During long delays in tray assembly, store cold food in walk-in refrigerators
(28° - 33°).
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