7. Food and Beverage Standard Operating Procedures

• Check the inventory in FOH fridge.
• Identify how much of each juice needs to be made in accordance to the PAR list. 

• Always wash produce thoroughly and use a produce or antimicrobial wash – when serving a raw, unpasteurized juice,you want to make sure the product is as clean as possible.
• If the peel doesn’t affect the flavor or color of the juice – don’t peel it! There is a large concentration of beneficial nutrients in the outer layer of many fruits and vegetables.
• If the seeds are the size of a cherry pit or larger, remove them -pits and large seeds can lend a slightly bitter flavor to juice, as well as wear down or even damage blades.
• For large items (pineapples and larger), I prefer to cut into quarters – this will make it easier to process the produce at a more consistent rate.

• Apples & Pears: You can keep whole and unpeeled.
• Beets: Remove the top ends and clean the bottoms thoroughly. If they are small in size, I remove the bottom skinny part as well.
• Carrots: Remove the top ends of the carrots due to the fact that it’s tough to remove all the dirt.
• Cucumbers: Clean with antimicrobial wash to remove any wax. For light colored, non-green juices, I peel the cucumbers –otherwise I leave the skin on.
• Leafy Vegetables: In general, do not remove the stems – they typically contain a lot of flavor and juice. Coming from the farm, leafy greens usually have the most dirt on the leaves and need to be thoroughly washed
• Oranges, Lemons & Limes: wash thorouly, with pylon juice through the orange juice machine.
• Pineapples: Remove the green crown, cut the skin and cut it into quarters.

Below you will find a recommended order of execution if you are mass juicing. This will cut back on production time and breaking down of the Juicer.

Group 1: Apple, Pear, Pineapple, Watermelon Cucumber, Celery, Kale, Spinach

Group 2: Carrot, Beets

Group 3: Ginger

Follow these steps when juicing

1. Ensure machine is properly assembled and ready for operation
2. Open the hopper door using the pusher handle and resting the pusher head on the cutout in the hopper tube.
3. Fill the hopper with desired amount of produce.(Do not overflow)
4. Close the hopper door using the pusher handle.
5. Press the “Shred” button. This will start the grind cycle.
6. Lightly apply pressure to the pusher. The produce will grind slowly into the press bag. Some vibration in the grinder and pusher is normal.
7. If there is resistance to the pusher let off pressure followed by a firm push. If it seems that the pusher is not making any progress, pull back the pusher and apply a couple quick, firm thrusts until the blockage is cleared.
8. Intermittent gentle pushing is more effective than steady  pushing.
9. When the hopper is mostly empty the pusher will make contact with the agitator, which will produce an audible “tap” sound. This is how you know you are finished grinding.
10. Open the hopper door again and repeat the process, grinding produce until the desired amount is in the press chamber. ( Do not overfill)
11. Once you have finished grinding the desired amount of produce for one press cycle, press the“Shred” button again to turn off the grinder.
12. Before pressing, check to make sure the bag is filled evenly and is not over-filled.
13. Press the “Single” button if you are pressing a small amount of produce (about 1.5 lbs or less), or press the“Batch”
    button if you are pressing a larger amount of produce.
14. The single cycle will take roughly ninety seconds, and the batch press will take roughly four minutes to run a full cycle. During this pressing time the operator does not need to be present, as the press will stop automatically when the cycle is finished.
15. At the end of the cycle, rotate the grinder into the “Up” position. Pull the press bag off of the pins and remove the press bag and pulp from the press chamber.
16. Push the moving platen back to the rear of the press chamber and insert a new bag. Return the grinder to the “Down” position and replace or empty the juice container if it is full. You are now ready to juice the next batch.
17. When you are finished, turn the power switch to the “Off”
    position.

1. Wash, rinse, and sanitize all food contact surfaces of cold press juicer:

• After each use.
• Any time contamination occurs or is suspected.
• At a minimum of once every four hours while the machine is in use.

       2. Wash, rinse, and sanitize food contact surfaces in adherence to local health regulations. We recommend the        following procedure:

• Wash surface with detergent solution.
• Rinse surface with clean water.
• Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.
• Place wet items in a manner to allow air drying.

1. Follow the steps in the “Assembly” section in reverse.
2. Rinse the grinder in the “Down” position while the press chamber, juice catch tray, and an empty juice container are in place. The dirty water will collect in the juice container. Doing this step now will make cleaning the machine easier.
3. Remove the press chamber with a moving plate, juice catch tray, and juice container.
4. Take all parts to sink for washing and follow local health regulations for cleaning. This usually involves washing, rinsing, and sanitizing

Juice each individual produce using the guidance provided above.

1. Locate and the juice production tools (Measuring cup, Jug, Sifter, Stirring utensil, Bottles, caps, labels).
2. Locate the recipe guide sheet.
3. Put juices together per the recipe guide.
4. Wash bottles
5. Pour juices into the bottle and close with tamper sealed caps
6. Place label per the label placement guide.
7. Locate date dots and date juices 4 days from the day the juices were produced.
8. Store juices in the FOH fridge.
9. Clean juicer and the prep area per the instructions above and the KBMP