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Employees must wash hands and put gloves on prior to working on any prep items.
Revised 7/23/25
Print 4 per page Scale 130
Set Up
A cut glove must be worn while using a chef's knife.
Gather a clean cut board, a chefs knife, and two 6" flour tortillas.
Cut the Tortillas
Using the chefs knife cut the two 6" flour tortillas into 8 equal pieces each.
Bag up in Portions
Place the precut portion of flour tortillas into chip bag
Bag fold and storage
Fold the bag over and crease once, as shown above.
When pre-bagging the pre-cut tortillas please make sure the presentation of the bag is maintained.
Do not roll the bag or crumple the edge the top of the bag.
Store at room temperature for a maximum of 24 hours prior to frying.
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