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Employees must wash hands and put gloves on prior to working with any ready to eat foods.
Revised 7/23/2025. Print 4 per page Scale 140
Set Up
Gather a stock pot and a bag of queso.
Inspect the bag of queso to make sure there aren't any holes.
Cold Water
Fill the stock pot approximately halfway full with cold water.
Hot water can make the bags burst.
Add Bag of Queso
Add the bag of queso to the cold water and set the burner to medium low heat.
High heat can make the bags burst.
Heat to Temp
Rotating the bag every 15 mins, heat the bag of queso to 165°.
Open the Bag
Use a bag cutter to open the corner bag of queso in a 1/6 pan.
Pan Up
Pour the queso into a 1/6 pan and place in the hot table for immediate service. Queso pans in the hot table should be full.
For backups, divide the queso evenly into (2) 1/6 pans. Then wrap with plastic wrap and place in the hot box for later use.
Remember to use FIFO when placing in hot box.
CLMO
Best practice CLMO
(Cook Less More Often)
Cook only enough to get though the service period, to keep the product as fresh as possible for the customers.
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