Quality Sales Newsletter
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October 2014
Newsletter
OCTOBER BRINGS SNOW AND PFD’S
October brings the last of
fall, and dividend season!
It’s time to keep toasty with
chili and soup.
October is an exciting
month: egg nog,
Halloween, and
dividends! Customers
will be splurging on
meals this month with
dividends.
Quality Sales continues
our series on Food
Safety. This month we
elaborate on step 1 of
the FDA’s 4 simple
steps to food safety:
Clean.
Food Safety is important
because foodborne
illnesses can kill. They
can kill customers and
they can kill your
business.
For more information go
online to the FDA
website:
www.foodsafety.org
This month Gail Hubble
from Pierce Cartwright
brokers will be in town.
She will have some
fabulous samples from
Simplot, Windsor,
Minor’s and new Ventura
BBQ sauces. See your
sales rep for details.
RECIPE: POT ROAST WITH GRAVY AND ROOT VEGETABLES
Pair slow cooked Fontanini Pot Roast with perfectly cooked and seasoned Simplot
Roastworks root vegetables for a popular comfort food meal.
HALLOWEEN IS
OCTOBER 31st
Plan some festive
Halloween specials for your
menu this month.
HALLOWEEN BROWNIES
Quality Sales has Best
Maid Frosted Brownies on
sale this month: #21299
Use your imagination to
transform these brownies
into spooky treats!
INGREDIENTS
Olive Oil……………………....1 Tbsp
Fontanini Pot Roast(#20393)…3 lb
Onion, cut into strips………...1 large
Garlic Cloves, crushed…………….3
Bay Leaves………………………….2
Cream of Mushroom Soup…..10 oz
Red Wine………………..……2 fl oz
Beef Base………….…………1 Tbsp
Ketchup……………………….3 Tbsp
Tomato, diced……….……….1 large
Water………………….……….4 fl oz
Simplot RoastWorks Root
Vegetables(#77162)…40 oz (1 bag)
PREPARATION
1. Thaw Pot Roast.
2. Sauté onion and garlic; cook until
aromatic.
3. Add bay leaves, mushroom soup,
red wine, beef base, ketchup, diced
tomato and water. Keep on stove top
until boiling.
4. Add Pot Roast. Cover and place in
350°F oven for 1 hour or until heated
to 165°. Sauce should be thick;
if not, remove roast from pan and
thicken with a corn starch slurry.
5. Prepare RoastWorks Root
Vegetables according to
package directions..
6. Place Root Vegetables in the
center of a large tray and top with the
pot roast.
7. Garnish with gravy
Quality Sales Newsletter
Page 2 of 2
FIRST STEP TO FOOD SAFETY: CLEAN
Food Safety is important for all restaurants and
other foodservice facilities. The FDA breaks food
safety down to 4 simple steps:
1. Clean
2. Separate
3. Cook
4. Chill
Quality Sales will be publishing 4 articles for the
next 4 months corresponding to these 4 simple
steps.
Step 1: Clean
1. Wash hands the right way—for 20 seconds
with soap and running water.
Enforcing hand washing for the entire staff
is one of the most effective ways to stop
the spread of illness-causing bacteria.
2. Proper use of single use gloves. The
benefits of hand washing are invalid if
employees fail to change gloves after each
task or fail to wash hands before putting
on gloves.
3. Clean and Sanitize all surfaces, utensils,
and dishes. Clean means to make a dish
or surface free from visible food, crumbs,
or dirt. A surface must be clean before it
can be sanitized. Sanitize means reducing microbes to
an acceptable level. Bleach is a common household
name for a solution of sodium hypochlorite and water.
Depending on the specific bleach, the correct dilution
for dishes is 50ppm or about 1 tbsp per gallon of water.
Remember too much bleach is toxic.
Quat is the common name for quaternary ammonium
chloride compounds. A variety of Quats are available
for foodservice. Check the directions on the label for
proper dilution.
4. 4. Dishwashing
5.
Commercial premises are required to use either a
6.
three-compartment sink for manual dishwashing or
7.
specific commercial grade dishwashers that use either
8.
high rinse water temperatures or a chemical agent
9.
to sanitize dishes. Hi temperature dish machines need
a booster heater to heat the rinse water to at least
180°. You should always have a 3 sink system in place
even if you have a dishwasher.
BEEF AND PORK MARKET
Rising prices for pork and beef have
been affecting all of us this year.
What is the cause?
To put it simply: supply and demand.
Porcine epidemic diarrhea
virus, or PEDv, swept through
hog nursery barns this year.
Across the country, the virus killed
several million piglets, adding up
to a lot fewer hogs at market. So
tighter supply means farmers get
paid more per pound, per hog.
Farmers are raising fewer pigs,
but after record high corn prices in
2012, feed has now gotten
cheaper, and they can raise
bigger hogs.
It's a different story with cattle, which
take much longer to bring to market.
When feed prices skyrocketed two
years ago, many ranchers sold off
more cattle than they might have
otherwise.
That extra beef is long gone, and
ongoing drought in the Plains states
means herds aren't growing fast
enough to meet demand.
How are consumers reacting? They
keep eating meat. We keep buying it
even though it costs more. Shoppers
who can may spend more to eat the
same amount of meat. Others will
spend just the same, but get less.
And that can mean being more
selective about which meat
products we buy.
Bacon remains a strong seller.
A little bit of bacon provides a
tremendous amount of flavor and
satisfaction.
The good news: bacon prices are
starting to come down!