1. Cheesy Rice
A guide to setting up and packaging

2. The Shipment Pallet and box measures 48”x40”x54”
Should arrive 2-3 days before your event
When unloading, place ingredient bags somewhere off the ground

3. Ingredient Inspection
Event Name is your group’s name
Look for any rips or damage to the bags and boxes

4. Housekeeping
Tape all electrical cords to the floor to prevent trip hazard
Never place ingredient totes, scoops or equipment on the floor
Use knives or scissors to open the ingredient bags or boxes

5. Station Set-up Each meal packaging station/line is two – 8’ tables
Before you set any of the equipment out, make sure to cover the table with the blue table film
This helps improve health & safety, in case any ingredients fall onto the table

6. Funnel & Ingredients Liners NEED to be in each ingredients bin.
Cheesy Rice
Left Side
Macaroni
Soy
Right Side
Veggies
Cheese/Vitamin Packets
Center
Funnel & Stand
Spill Tray
Bags
Soy
Rice
Cheese/
Vitamin Packs
Funnel
Veggies
Liners NEED to be in each ingredients bin.

7. Scales Left Side White tub with 3 white baskets Center
Cheesy Rice
Left Side
White tub with 3 white baskets
Center
2 scales with white baskets on top
2 clear round tubs with red scoop
Right
Red tub with 3 white baskets

8. Scale Stickers
Cheesy Rice
This helps volunteers know the correct weight of each bag
For the Cheesy Rice, this will be :
grams

9. Sealers & Boxing
2 Sealers
Counting board
Chair with meal box

10. Scoops Soy Scoop: 3/4 cup Red Scoops at the Scales
Cheesy Rice
Veggies : 1 red scoop
Soy Scoop: 3/4 cup
Red Scoops
at the Scales
Rice: 1 cup

11. Volunteer Sign-in Complete Event Name and Date
Print enough copies for your volunteers
Scan/ copies or include in the return shipment

12. Sanitation Sanitation
Make sure anyone in the packaging room wears a hairnet
Beard net
Have everyone use a sanitation wipe on their hands for seconds
Gloves will be at the tables
Make sure anyone in the packaging room wears a hairnet
Beard net
Have everyone use a sanitation wipe on their hands for seconds
Gloves will be at the tables

13. Table Leaders Role There should be one Table Leader per station
The role of the Table Leader is to keep their station moving and all volunteers to comply to food safety instructions in these slides.
Always wear hair nets and aprons while in the meal packaging area.
No food or liquids are allowed to be in the packaging area.
Never place food ingredient bags, boxes, totes, scoops or other equipment on the floor.
Use ONLY new/clean utility knives. Do not allow volunteers to use their personal knives because we can’t guarantee that these are clean.

14. Gloves
Cheesy Rice
Gloves are distributed by team leaders at each station. Not all team members will need to wear gloves. Only the first four people on Macaroni and Cheese stations will wear gloves.
Gloves can be stored between the noodle tubs to allow for easy access
These are the people who will wear gloves:
Macaroni Person
Veggie Person
Cheese/Vitamin Bag Person
Soy Person

15. Hygiene No food or drinks at the packaging tables
If volunteers need to use the restroom, make sure they wash their hands and re-sanitize

16. Housekeeping
Tape all electrical cords to the floor to prevent trip hazard
Make sure volunteers wear hair nets while in the packaging area
No food or liquids are allowed at the volunteer tables
Never place ingredient totes, scoops or equipment on the floor
Use ONLY utility knives that do not/cannot have pieces split off (no break away knives)
Use ONLY new/clean utility knives
Do not allow volunteers to use personal knives

17. Packaging Process

18. Volunteers per station
Cheesy Rice
This is a list of volunteers per station:
Rice Person
Veggie Person
Cheese/Vitamin Bag person
Soy Person
Weigh Station Person
Sealer Person
Sticker/Box Person
The ideal number of people per station is 10. However, if you’d like to have up to 12 people per station, an Outreach staff member can help you to organize this properly.

19. Weighing the Bags Filled bags can be staged in the white tub
Cheesy Rice
Filled bags can be staged in the white tub
Weighed bags can be staged in the red tub
Add or remove Rice until bag weighs between
grams

20. Make sure the dial is set between 3-4
Sealing the Bags
If set too low, the meal bags will not seal correctly and spill
Set too high, the bags will melt
Hold the sealer handle down until the red light turns off
Make sure the dial is set between 3-4

21. Sealing the Bags Remove as much air as possible before sealing
This helps the meal bags fit inside each box
Volunteers here are responsible for checking that each bag is fully sealed

22. Sealing the Bags The sealer has a red light on it
Hold the sealer handle down until the light turns off
Check the seal before placing the bag on the counting board

23. Lot Stickers
Every bag needs a lot sticker to help us track the ingredients
Place the sticker on top of the rectangle on the bottom left side of the meal bag

24. Boxing
On the counting board, place 2 bags per square for a total of 36 meal bags
Place all 36 bags into the box, in groups of 4 (see pic)
Have team/packagers yell box, runner will come and pick-up box

25. Samples & Paperwork
Keep 2 sample bags for the shipment back to The Outreach Program
Complete and return the following forms:
Ingredient Inspection
Food Handling
Meals Distribution
Volunteer Signups

26. Finished Meals Count the total number of meals packaged
216 meals per box
Add any additional bags (6 per bag)
Have the receiving organization sign and complete the bottom section

27. Food Handling Send in your ServSafe certification
Sign the form to verify that you were on-site during the event

28. Return Shipment
Inside your shipment will be a box with pre-paid return label
Attached to this box is a list of everything to send back
Funnel/stand
Scales
Scoops
Samples
Sealers
Forms