Using the tabs below, select your distributor and find menu details associated with your product codes. To learn more, click the blue recipe names for more details including preparation instructions and access to specific ingredient nutritionals and allergen information.
All Maple Leaf products are identified in blue on the menu.
Breakfast uses pre-boiled or pre-peeled hardboiled eggs, cheese portions, portioned yogurt, frozen RTS waffles, cold cereals and instant hot cereals
Use fresh (including diced fresh RTS fruit), canned or frozen fruit and vegetables depending on availability of product within the food service operation
Lunch uses canned, frozen Ready to Serve Soup or dry mix soup
Lunch includes two choices of vegetables – cold salad and hot vegetable; may be offered with either of the entrée options
Purchase salads that are readymade and prewashed/chopped lettuce blends from your DC
Dinner includes instant potatoes/rice or frozen premade RTS mashed potatoes/sweet potatoes
Desserts consist of pre-packaged cookies (shelf stable), frozen readymade cookies/desserts, canned puddings and portioned ice cream cups
Fortified plant-based beverage may be substituted for milk
Serve choice of beverages at every meal – Juice/Tea/Coffee along with Milk/Water
Additional Menu Direction:
Implement paper for dishware if staff shortages (but not required for COVID-19)
Follow HACCP safe food handling guidelines when reheating, and holding all food:
All cold food should be held at 4’C/40’F or lower
All hot food must be reheated to a minimum temperature of 74’C (165’F) or above for a minimum of 15 seconds
Hold all heated food in hot holding equipment at 60’C (140’F) for maximum 2 hours
Always use a clean and sanitized probe thermometer to check food temperatures before serving
Discard any unused product if using full cooked products and reheating for meal service