DeIorio's Training Manual

New York StyleD e i o r i o s

Training & Operating ManualEstablishing and Maintaining a Truly Simple & Successful Baking Operation

Merchant Grocery Company, Inc.

Produced By


Training and Operating Manual

Table of Contents

Receiving Product .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Pizza Topping Portion Chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7

Pizza Recipes.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-12

Cheese/Pepperoni Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Veggie Pizza.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Hawaiian Pizza. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Meat Lovers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Supreme Pizza.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Calzone Instructions.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Wing Instructions.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Pepperoni Roll Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Garlic Knot Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Breadstick Instructions.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Sanitation.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-24


Receiving Product

Please.note.the.box labels.when.you.are.receiving.product.from.the.distributor...

We.recommend.the.use.of.our.dough.products.90 days.from.the.date.code.located.

on.the.box.label...If.your.product.arrives.with.an.expired code date.(90.Days.after.

the.box.date).please.contact.your.sales.representative.or.contact.DeIorio’s

Customer Service.at:.

1-(800) 649-7612

Always.rotate.your.products.upon.arrival...This.will.help.to.ensure.that.you.are.

serving.your.customers.the.freshest ingredients possible...It.is.good.practice.to.

write.the.month.and.day.received.on.the.side.of.the.box.with.a.large.marker...Be.

sure.the.information.is.in.frontal.view...This.will.serve.as.quick reference.to.be.

sure.proper.rotation.is.being.utilized.

•.Note.box.labels

•.Write.month.&.day.on.box

•.Rotate.products.upon.arrival

•.Use.products.within.90.days


Toppings Portion Chart

Item One Topping Two or More Toppings

All Meat Toppings

Supreme Pizza Toppings

Pizza.Sauce 8.oz 8.oz 8.oz 8.oz

Mozzerella.Cheese 10.oz 10.oz 10.oz 10.ozDiced.Ham 3.oz 3.oz 3.oz 3.ozPepperoni 32.Pieces 24.Pieces 24.Pieces 24.PiecesSausage 6.oz 4.oz 4.oz 4.ozBeef.Crumbles 6.oz 4.oz 4.oz 4.ozPork.Crumbles 6.oz 4.oz 4.oz 4.ozBlack.Olives 4.oz 4.oz n/a 4.ozPeppers 4.oz 4.oz n/a 4.ozOnions 2.oz 1/4.oz n/a 1/4.ozMushrooms 1.oz 1.oz n/a 1.ozPizza.Garnish Pinch Pinch Pinch Pinch


All Meat Toppings



Mozzerella.Cheese 8.oz 8.oz 8.oz 8.ozDiced.Ham 2.oz 2.oz 2.oz 2.ozPepperoni 24.Pieces 12.Pieces 12.Pieces 12.PiecesSausage 4.oz 2.oz 2.oz 2.ozBeef.Crumbles 4.oz 2.oz 2.oz 2.ozPork.Crumbles 4.oz 2.oz 2.oz 2.ozBlack.Olives 1.oz 1.oz n/a 1/2.ozPeppers 1.oz 1.oz n/a 1/2.ozOnions 1.oz 1.oz n/a 1/2.ozMushrooms 1-1/2.oz 1.oz n/a 1-1/2.ozPizza.Garnish Pinch Pinch Pinch Pinch

16” Pizza

12” Pizza


Toppings Portion Chart


All Meat Toppings



Mozzerella.Cheese 2.oz 2.oz 2.oz 2.ozDiced.Ham 1.oz 1.oz 1.oz 1.ozPepperoni 4.Pieces 4.Pieces 4.Pieces 4.PiecesSausage 2.oz 1.oz 1.oz 1.ozBeef.Crumbles 2.oz 1.oz 1.oz 1.ozPork.Crumbles 2.oz 1.oz 1.oz 1.ozBlack.Olives 1/4.oz 1/4.oz n/a 1/4.ozPeppers 1/4.oz 1/4.oz n/a 1/4.ozOnions 1/4.oz 1/4.oz n/a 1/4.ozMushrooms 1.oz 1/4.oz n/a 1.ozPizza.Garnish Pinch Pinch Pinch Pinch

7” Pizza

New York StyleD e i o r i o s Cheese, Pepperoni, or Sausage Pizza

Using Product 500,502,504 Shells

Dough.Preparation

1.&.2

3.&.4

Proof.&.Bake

Dough Preparation

1. Receive.product.frozen.and.mark.dates

2. Place.the.frozen.dough.shell.in.an.oiled.pan,.(pan.spray.works.great).. .. with.the.flour-side.face.down...Slide.the.pan.into.bag.the.dough.shell... came.in.and.place.in.cooler.to.thaw.(preferably.overnight).

3. Mark.the.date.and.time.product.is.pulled.from.freezer.on.each.bag.

4. Maximum.hold.time.for.product.is.3.days.in.refrigerator.

5. Remove.the.bag.and.make.sure.the.bottom.of.the.pan.is.evenly.. .. covered.when.ready.to.prep.

Process

1. Spread.one.(8-ounce).ladle.of.sauce,.starting.at.the.center.and.work.... towards.the.edges,.stopping.about.a.half.inch.from.the.edges.

2. Starting.at.the.outside.edge.and.working.in,.spread.one.level.cheese.... portion.cup.of.shredded mozzarella.evenly.over.the.pizza..(Do.Not.. .. Pack.Cheese)

3. Evenly.place.pepperoni pieces.(optional).with.a.total.of.32.pieces... .. (each.pizza.should.have.32.pieces).

4. Evenly.sprinkle.6.ounces.of.sausage.(optional).over.the.cheese.

5. Proofing.allows.the.dough.to.rise.to.your.specifications...This.can.be.... done.by.letting.the.dough.sit.at.room.temperature.for.15-30 minutes... (depending.on.room.temp)...Placing.the.pizza.on.top.of.the.oven.will... decrease.the.proofing.time.

6. Your.DeIorio’s.technician.will.help.to.determine.the.time.and.. .. temperature.that.produces.the.best.baking.results...As.a.guide,.. .. bake.the.pizza.in.a.Lincoln.Impinger.oven.at.450O..for.about.5 ½ minutes.or.until.the.bottom.of.the.crust.is.golden-brown.



Veggie Pizza

Dough.Preparation

1.&.2

...3

Proof.&.Bake

Ingredients

• 1.DeIorio’s.Pizza.Dough

• 8.oz..Pizza.Sauce

• 1.Level.portion.cheese.cup.or.10.ounces.of.mozzarella.cheese.

• 4.ounces.of.green.peppers

• 4.ounces.of.black.olives

• 2.ounces.of.mushrooms

• 1.ounce.of.onions

Process

Gather.all.ingredients...Assemble.by.the.following.steps.below.in.order.listed.

1. Pour.on.level.8.oz..ladle.of.sauce.on.prepared dough,.spreading.evenly.over.shell.

2. Top.sauce.with.1.level.cheese.portion.cup.of.mozzarella cheese.

3. Evenly.spread.vegetables.on.top.of.cheese.

Proof.the.pizza.at.least.20 minutes.before.cooking.@ 450°.for.6 ½.minutes.(or.the.setting.established.for.your.pizza.oven).

Hold.time.is.2.hours.in.pizza.warmer.


Hawaiian PizzaUsing Product 500,502,504 Shells

Ingredients



• 1.level.cheese.portion.cup.or.10.ounces.of.mozzarella.cheese

• 8.oz..of.pineapple.tidbits.drained

• 1.cup.diced.fully.cooked.ham

Process

Gather.all.ingredients...Assemble.by.the.following.steps.below.in.order.listed.

1. Pour.one.level.8.oz..ladle.of.sauce.on.prepared dough,.spreading.evenly.over.shell.

2. Top.sauce.with.1.level.cheese.portion.cup.of.mozzarella cheese.

3. Evenly.spread.pineapple.tidbits.and.diced ham on.top.of.cheese.

Proof.pizza.at.least.20 minutes.before.cooking.@ 450°.for.6 ½ minutes.(or.the.setting.established.for.your.pizza.oven).


Dough.Preparation

1.&.2

.3

Proof.&.Bake



Meat Lovers Pizza

Ingredients



• 1.level.cheese.portion.cup.or.10.ounces.of.Mozzarella.Cheese

• 4.Ounces.of.Diced.Ham

• 24.pieces.of.pepperoni

• 4.ounces.of.sausage.crumbles

• 4.ounces.of.beef.crumbles

Process

Gather.all.ingredients..Assemble.by.the.following.steps.below.in.order.listed.

1.. Pour.one.level.8.oz..ladle.of.sauce.on.prepared dough,.spreading.evenly.over.shell.

2.. Top.sauce.with.1.level.cheese.portion.cup.of.mozzarella cheese.

3.. Evenly.spread.32.pieces.of.sliced ham.on.top.of.cheese.

4.. Evenly.spread.24.pieces.of.pepperoni.on.top.of.cheese.

5.. Sprinkle.4.ounces.of.beef.and.sausage.crumbles.over.top.of.pizza.

Proof.the.pizza.at.least.20 minutes.before.cooking.@ 450°.for.6 ½ minutes (or.the.setting.established.for.your.pizza.oven).


Dough.Preparation

1.&.2

...3-5

Proof.&.Bake



Supreme Pizza

Dough.Preparation

1.&.2

....3

Proof.&.Bake

Dough Preparation

1. Receive.product.frozen.

2. Place.frozen.dough.flat.in.an.oiled.pan,.(pan.spray.works.great).with.flour.side.down...Slide.the.pan.into.the.bag.the.dough.flat.came.in.and.place.in.cooler.to.that.(preferably.overnight).


4. Maximum.hold.time.for.product.is.three.days.

5. Remove.the.bag.and.push.dough.flat.out.to.edge.of.pan.(start.in.the.center.and.push.out).

6. Make.a.slight.edge.on.the.outside.of.dough.to.make.a.crust.

Toppings

1. Refer.to.Toppings.Portion.Chart.(Pages.2-3)

Proof and Bake

1. Proofing.allows.the.dough.to.rise.to.your.specifications...This.can.be.done.by.letting.your.dough.sit.at.room temperature.for.15-30.minutes.(depending.on.room.temperature)...Placing.the.pizza.on.top.of.oven.will.decrease.the.proofing.time.

2. Your.DeIorio’s.technician.will.help.determine.the.time.and.temperature.that.produces.the.best.baking.result...As.a.guide,.bake.the.pizza.in.a.Lincoln.Impinger.Oven.for.about.5 ½ minutes.or.until.the.bottom.is.golden.brown...

Calzone InstructionsUsing Product 500 Shell


1

2

2

3.&.4

6

Ingredients

Pepperoni and Cheese:.. .•.24.slices.of.pepperoni.•.2.ounces.of.Mozzarella.Cheese..

Sausage, Pepper & Onion: .•.2.ounces.peppers...... .•.2.ounces.diced.raw.onions...... .•.Pork.crumbles.-.½.link-.diced..

Broccoli & Cheese: .. .•.2.ounces.of.Mozzarella.Cheese... . . .•.3.ounces.of.frozen.cut.broccoli..(Thawed.or.Drained)

Process.

1... Arrange.pizza shells.on.the.pan.with.oiled.side.down..Calzones.. .. come.out.better.when.the.dough.is.just.barely.unfrozen.(the.colder.. .. the.better)..

2... Assemble.fillings.in.the.middle..(If.making.a.pepperoni & cheese,.. arrange.24.slices.of.pepperoni.in.a.circular.design-.looking.like.you.. .. topped.a.pizza.with.sauce)..

3... Carefully.stretch.the.dough.over.the.filling.to.form.a.½ moon shape making.sure.not.to.stretch.the.dough.too.thin..

4... Pinch edge.to.seal.well...With.a.knife.make.air.vents.in.the.top.. .. dough.only..

5... Place.the.calzones.on.a.parchment paper.to.bake.on..

6... Bake.at.375°.until.golden.brown.or.you.may.bake.in.your.pizza.oven..... Test first-.you.may.have.to.adjust.your.time.and.temperature..

Optional-.Brush.with.garlic spread when.they.come.out.of.the.oven..


Program Wing Instructions


2. Place.wings.on.a.half.sheet.pan..(4.x.6)

3. Bake.in.Lincoln.Impinger.Oven.at.350°.for.6-7 minutes.

4. Serve.by.6.or.12.wings.

Process

Using Product 504 Shell


Pepperoni Rolls

Dough.Preparation

Proof.&.Bake

...1

...6

2.&.3

4.&.5

6

Dough Preparation


2. Place.frozen.dough.shell.on.an.oiled.half.sheet.pan,.(pan.spray.works.great).with.flour.side.down...Slide.the.pan.into.the.bag.the.dough.shell.came.in.and.place.in.cooler.to.that.(preferably.overnight).


4. Maximum.hold.time.for.product.is.three.days.

5. Remove.the.bag.and.push.dough.shell.out.to.edge.of.pan.(start.in.the.center.and.push.out).

Process

1. Place.42.slices.of.pepperoni.on.one.edge..(Triple.Layer.2.x.7)2. Fold.the.pepperoni.over.3. Place.4.oz..of.cheese.on.top.of.the.folded.pepperoni.dough.4. Fold.cheese.over..(should.be.half.way.through.the.dough)5. Add.another.4.oz..of.cheese.on.top.of.dough.6. Fold.the.remaining.dough.over.the.cheese.and.tuck.each.end.

in.. Flip.the.entire.pepperoni.roll.over..(hint:.rub.olive.oil.on.top.of.dough.to.make.a.nice.golden brown.finish).

Proof and Bake

1. Proofing.allows.the.dough.to.rise.to.your.specifications...This.can.be.done.by.letting.your.dough.sit.at.room.temperature.for.15-30.minutes.(depending.on.room.temperature)...Placing.the.pizza.on.top.of.oven.will.decrease.the.proofing.time.

2. Your.DeIorio’s.technician.will.help.determine.the.time.and.temperature.that.produces.the.best.baking.result...As.a.guide,.bake.the.pizza.in.a.Deck.Oven.for.about.10-15.minutes.or.until.the.top.is.golden.brown...(hint:.rub.olive.oil.on.top.of.dough.to.make.a.nice.golden.brown.finish)..


Garlic KnotsUsing Product 220

6

7-8

Proof,.Bake,.&.Baste

Dough Preparation

1. Receive.Product.frozen.

2. Place.frozen.breadsticks.in.an.oiled.half-.sheet.pan,.(pan.spray.works.great).with.the.flour-side.down...Slide.the.pan.into.bag.the.breadsticks.came.in.and.place.in.cooler.to.thaw.(preferable.overnight).


4. Maximum.hold.time.for.product.is.3.days.in.refrigerator.

5. Tie.tunnel.into.knot.and.place.on.pan..(3.x.6)

Proof, Bake, and Baste

1. Proofing.allows.the.dough.to.rise.to.your.specifications...This.can.be.done.by.letting.your.dough.sit.at.room.temperature.for.15-30 minutes.(depending.on.room.temp)...Placing.the.garlic.knots.on.top.of.the.oven.will.decrease.the.proofing.time.

2. Your.DeIorio’s.technician.will.help.determine.the.time.and.temperature.that.produces.the.best.baking.result...As.a.guide,.bake.the.garlic.knots.in.a.Lincoln.Impinger.oven.at.450°.for.about.5 ½ minutes.or.until.the.top.of.the.knot.is.golden.brown.

3. Rub.a.½.tsp..of.Don Pepino Garlic Spread.on.top.of.baked.garlic.knots.while.they.are.still.warm...(This.allows.the.garlic.spread.to.melt.and.soak.in).

Using Product 220


Breadsticks

Preparing

Finished.Product

Dough Preparation

• Receive.product.frozen.

• Place.the.frozen.breadsticks.in.an.oiled.pan,.(pan.spray.works.great).with.the.flour.side.face.down...Slide.the.pan.into.the.bag.the.breadsticks.came.in.and.place.it.in.the.cooler.to.thaw.(preferably.overnight).

• Mark.the.date.and.time.product.is.pulled.from.freezer.on.each.bag.

• Maximum.hold.time.for.product.is.3.days.in.refrigerator..

• Remove.the.bag.and.make.sure.the.bottom.of.the.pan.is.evenly.covered.when.ready.to.prep.

Preparing

• Take.breadsticks.out.of.cooler.and.out.of.bag...

• Align.breadsticks.evenly.on.a.half sheet pan.(7.x.3).

• Let.sit.in.proofer.for.20 minutes.or.at.room.temperature.for.45-60 min.

Baking and Cutting

• Bake.breadsticks.in.Lincoln.Impinger.at.450°.for.4-5 minutes.or.until.golden.brown..(Note:.if.making.cheese breadsticks.bake.for.2 minutes,.place.cheese.on.top.of.breadsticks.and.bake.for.another 2-3 minutes).

• Let.breadsticks.sit.for.30 seconds.o If.making.garlic.breadsticks.rub.garlic spread.on.entire.

breadstick.o If.making.Cinnamon.breadsticks.rub.a.small.amount.of.

butter.on.breadsticks.and.then.sprinkle.cinnamon.on.top..(Note:.Try.mixing.cinnamon.and.sugar together.for.a.sweeter.topping).

• Serve• Hold.time.is.2.hours.


Sanitation

1. BE AWARE!.Take.time.to.read.available.materials.about.sanitation;.then.check.out.your.equipment.... and.product.

2. Check.the.major.source.of.contamination.–.YOU...Bathe.and/or.shower.daily,.shampoo.frequently,.. .. wash.and.sanitize.your.hands.carefully.and.regularly,.especially.after.any.contaminating.activity..Wear gloves.when.handling.product.

3. Dress.properly...Keep.hair.under.control...Don’t.carry.street contamination.into.your.department.

4.A.All.items.must.be.marked.with.the.date.they.were.opened.or.thawed.B. Know.the.holding time.for.each.ingredient.C.Never.mix.new.with.old...Wash.each.container.between.uses.

5. REMEMBER:.Detergent-.wash,.rinse,.and.sanitize.all.tools.between.uses...Be.especially.careful.between... raw.and.prepared.foods.

6. REMEMBER:.Keep.it.hot,.Keep.it.cold,.or.don’t.keep.it..Monitor.temperatures.carefully...Hot.means.about... 140° F...Cold.means.32-34° F.

7. Practice.a.regular.daily.and.weekly.sanitation.procedure...Keep.and.use.a.checklist.


Sanitation Guidelines

Employees

All.employees.must.adhere.to.a.strict.hygiene code.in.order.to.prevent.contamination.of.food.product.and.resulting.possible.customer.illnesses.

A.human.being.is.one.of.the.most.common.ways.that.bacteria.are.spread.to.food...Bacteria,.in.turn,.can.cause.food poisoning...Thus,.good.personal hygiene.is.a.must.in.all.food.service.operations.

Personal Appearance and Hygiene:

. •. Bathe.and.use.deodorant.daily

. •. Brush teeth.regularly;.keep.breath.fresh

. •. Neatly.trimmed.beard.and/or.mustache

. •. Hair,.clean.and.well groomed

. •. Clean.and.neat clothes.and.shoes

. •. Fingernails.clean,.short.and.well manicured

. •. Free.of.infected.burns,.boils,.cuts,.or.respiratory illness

Sanitation Guidelines:

Keep.hands.clean..Employees.must wash hands:

. •. Prior.to.starting.work

. •. After.smoking

. •. After.using.toilet

. •. After.using.telephone

. •. After.handling.soiled.utensils/equipment

. •. After.wiping.hands.on.dirty.apron.or.towel

. •. After.covering.sneeze.or.cough

. •. After.handling.money

. •. After.taking.out.trash/garbage

. •. After.taking.a.break



Food Preparation

The.practices.dictated.in.this.section.are.among.the.most.critical.in.preventing.food.borne.illness.outbreaks...In.addition,.law.requires.them...This.is.not.a.complete.list,.but.these.directly affect.your.food.service.program:

•. Food.must.be.in.sound condition.and.safe.for.human.consumption.

•. Food.must.be.protected.at.all.times.from.potential.contamination.

•. Keep.refrigerated.foods.below.40° F..Examples.are.meats,.cheeses,.and.condiments.

•. Properly.store.and.label.foods

•. Use.clean, covered.containers.if.removed.from.original.package.

•. Store.at.least.12 inches.off.the.floor.

•. Store.away.from.sewer.or.water.lines.

•. Store.away.from.cleaners.or.pesticides.

•. Frozen.food.must.be.stored.at.0° F.or.below.

•. Uses.metal stem thermostats.to.check.internal.food.temperatures.at.least.twice.a.day.

•. Handle.food.as.little.as.possible.using.suitable,.sanitized.utensils.and.sanitized.surfaces.

•. Thoroughly.wash.raw.vegetables.or.fruits.before.preparing.

•. Always.thaw.food.under.refrigeration.-.never at room temperature or in hot water.

•. Follow.and.use.approved.cleaning.and.sanitation.methods.



Pizza Prep Table

Daily Cleaning Procedure

1..Securely.wrap.and.store.all.food.in.refrigerator.2..Clean.containers.and.utensils.using.the.standard.3-sink cleaning.and.sanitizing.setup.3..Clean.the cutting board.and.all.outside.surfaces.with.all-purpose general cleaner.4..Rinse.with.clean water.5..Wipe sanitizer solution.on.all.preparation.surfaces.with.a.clean.paper.towel..Let.air.dry.

Sliced Pizza Merchandising Display Case

Daily Cleaning Procedurea. Clean.all.exterior surfaces.with.all-purpose.general.cleaner.

b. Clean.exterior glass.with.window.cleaner.solution...Wipe Dry...Do.not.leave.any.smears.on.glass.

Weekly Cleaning Procedure

a. Remove.all.pizza.from.unit

b. Clean inside.with.solution.of.all-purpose.general.cleaner.

c. Rinse.with.clean water...Use.clean.paper.towels.

d. Clean.glass.with.window.cleaner.solution.

Sanitation Procedure

a. Spray inside.of.unit.with.sanitizer.solution.and.let.air.dry.

b. If.health department.in.your.area.requires.the.inside.case.to.be.sanitized,.then.use.this.procedure:

i. Spray.sanitizer solution.on.clean.paper.towel.and.wipe.glass.with.the.towel...This.eliminates.spotting.and.streaking.



Sanitation Checklist – Do’s and Don’ts

As.a.food service employee,.it.is.your.responsibility.to.make.certain.that.all.conditions.in.your.store.are.sanitary.and.clean...As.in.any.food.service.business,.many.health hazards.can.be.created.unless.you.take.the.adequate precautions...The.following.is.a.checklist.of.responsibilities.to.help.you.operate.a.cleaner.and.more.sanitary.food.service.program.in.your.store.

Note:.This.is.not an.extensive.list...It.should.be.used.in.conjunction.with.all.local.health.regulations.

Make Certain:

Food.spills.are.wiped up.

Waste.is.placed.in.covered.garbage.bag.can..(This.should.not.be.done.in.view.of.customers.)

Spoiled,.out.of.date.food.is.discarded.in.accordance.with.your.company’s.policy.

Leftovers.are.securely.wrapped.and.stored.at.40° F.or.below.

Proper.food.handling.procedures.are.followed.during.food.preparation.

Hands.are.washed,.especially.after.handling.money.

Equipment,.counters,.utensils,.and.sink.are.kept.clean.and.sanitary.

Hot.water.(160° F).is.used.when.food.service.items.are.washed.

Utensils.storage.areas.are.kept.clean.

Floors,.walls,.and.ceilings.are.kept.clean.

All.cracks.and.crevices.are.filled.and.cleaned,.including.corners..

Drains.are.opened.and.clean.weekly.

Personal hygiene.requirements.are.strictly.followed.

Temperatures.of.refrigerators.are.maintained.constantly.at 32-38° F.to.avoid.bacteria.growth... (bacteria.causes.food.poisoning.)

Pizza.case.is.kept.closed.except.during.cleaning.

Pizza.case.is.clean.and.free.of.insects.

Any.hanging.insect.repellents.are.placed.within.legal distance.from.food.preparation.area.

Cutting boards.are.removed,.cleaned.and.sanitized.as.needed.



Many.of.the.above.mentioned.guidelines.may.seem.like.“common sense”.to.you...If.so,.then.it.should.not.be.difficult.for.you.to.make.sanitizing.a.common practice in.your.store...You.will.probably.be.able.to.spot.any.unsanitary.condition.just.by.looking...If.you.think.in.terms.of.sanitary.conditions,.then.it.is.that.much.easier.for.you.to.keep.the.store.sanitized.at.all times.and.keeps.within.compliance.of.your.health.department.inspector’s.regulations.

Keep Cool & Stay Alive!

As.you.know,.temperature.is.the.most.important.factor.in.keeping.our.pizza.product.alive.and.fresh...The.reasons.for.this.is.bacterial control...Bacteria.are.the.largest.destroyer.of.food.products...All.bulk.products.have.a.minimum.amount.of.bacteria.in.them.when.received.or.in.your.store,.and.the.trick.is.to.control.the.growth.of.these.bacteria.

When.bacteria.grows,.one.germ.splits.into.two.germs.called.generation split...At.38° F.the.generation.split.occurs.every.7 to 8 hours,.which.allow.you.14 days.or.more.of.shelf.life.for.your.products...However,.if.your.temperature.rises.in.your.cases.to.55° F,.the.generation.split.occurs.every.20 to 25 minutes...Needless.to.say,.you.have.no shelf life...Time.and.temperature.will.allow.us.to.maximize.the.shelf.life.of.all.food.items.

Tips to Keep Cool

1..Put.meat.and.cheese.products.in.freezer.or.cooler.immediately.upon.arrival.

2..Be.sure.to.keep.all.deli.case,.prep.table,.and.pizza.merchandiser.doors closed.at.all.times.

3..Place.pizzas.in.display.case.immediately.after.they.are.made.

4..Return.any.unused meats.and.cheeses.to.refrigeration immediately.after.production.

13 Rules

Rules.for.food.service.employees.everywhere.to.keep in mind.always..“13”.can.be.your.lucky.number.if.you.follow.these.rules...It.depends.on.you.

1..Use.good detergent.sanitizer.and.hot.water.2..Keep.your.body.and.clothes.clean.3..Wash your hands.after.visiting.the.toilet.4..Stay.at.home.when.you.are.sick.5..Don’t.cough,.spit,.sneeze,.or.smoke.near.food.or.dishes.6..Keep.your.fingers.out.of.food.and.clean.utensils.7..Use.only.clean,.wholesome.foods.8..Beware.of.poisons.9..Store.all.foods.in.a.clean,.dry.place.10..Keep.all.perishables.in.the.refrigerator.11..Allow.no.dirty.utensils.or.equipments.to.touch.food.12..Protect.foods.from.flies,.rats,.roaches,.and.other.vermin.13..Keep.the.food.service.area.“hospital clean”.

The Finishing Touch.To complete your program DeIorios gives you the professional quality look and feel that gives your customers confidence they come to know with a national brand.


A History of ExcellenceSclafani, Don Pepino, and DeIorio’s

are dependable Violet brands

that have become staples in commercial and

home kitchens. Over 200 years and a few

generations of loyal customers have allowed

the Violet Family to develop a line of dough and

sauce products that can be found in eateries

from pizzerias to full service restaurants.

Insisting on quality ingredients, continuing with

old family recipes, and developing expertise in

processing have been successful practices over

multiple generations.

At Violet, we’re proud of our product

heritage, and we’re happy to bring the

benefits of our tradition of excellence into

your business. Let our experienced staff

show you how our old world recipes can

make a profit in your business.

Menu Board

Outdoor Banner

Table TentsPosters

Counter Mat

DeIorio's Training Manual

Documents

hawaiian pizza

pizza recipes

pizza topping portion

meat lovers11 supreme

calzone instructions

wing instructions

bakedough preparation1

sausage pizzausing product