• Unique menu alternative to chicken, beef or pork
• Whole muscle appearance with value added stuffing
• Delicate texture and seasoning improve eating quality
• I.Q.F. for easy entree assembly
• Light in texture
• Has many menu applications and blends well with a variety of sauces.

Product Specifications:

ProVeal Product Code:
Case Size: 4.54 kg
Units per case: 54
Portion Size: 84 grams (3 02.)

ngredients: Veal, Spinach, Pasteurized Eggs, Water, Soy Protein, Oats, Diced Onions, Diced Red Pepper, Grated Parmesan Cheese, Salt, Minced Garlic in Oil, (Garlic, Canola Oil, Water, Citric Acid), Spices (with Nutmeg), Fibrogen, Thrombin.

For more exciting recipes and cooking ideas! vealrecipes.com

Cooking Recommendations – 1.75 oz medallions

Pan Fry or Grill:

• Brown over medium heat turning frequently until desired doneness.
• Approximately 4-6 minutes.

Char-broiler:

• Coat with small amount of olive oil and place over medium heat.
• Grill 4-6 minutes until desired doneness.

For 3oz and 4oz Medallions-add additional cooking time

Serving Suggestions

• Spoon over each medallion mushroom or your favorite sauce or top with pesto and cheese.
• Medallions blend well with an incredible variety of sauces and accompaniments.

For more exciting recipes and cooking ideas! www.vealrecipes.com

Porchetta Schnitzel

Italian Taste
Distinct Quality

Delicious hand sliced natural pork cutlet

Lightly seasoned with a blend of Italian herbs and a hint of garlic.

• Hand breaded
• Easy to prepare
• Deep or Pan fry

Excellent plate coverage and great profit opportunity.

Porchetta Schnitzel
Code: 3997
SCC: 1078445039974
Pack: 44 x 113gm (4oz)

KEY RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:

- Maintenance, verification and validation of documented Food Safety and Quality Assurance Programs
- Conduct training, on site verifications at the prescribed frequency, paperwork verification and general support of the Food Safety department.
- Participate in internal and external audits of the programs.
- Expected to have first hand knowledge of all operations under their authority
- To coordinate microbiological and chemical testing for customers and CFIA
- Unusual work hours may be necessary to complete tasks
- To work on other project work as assigned
TECHNICAL KNOWLEDGE:

- Full Knowledge of GMPs and HACCP principles and programs
- Practical experience with HACCP, SOP’s and GMPs
- 1 – 2 years experience working in a meat processing or packing house environment
- 1 – 2 years experience working in food safety and quality assurance
EDUCATION:

- An undergraduate degree preferably with focus in Food Science, Chemistry, Microbiology
Food Science Preferred.
OTHER SKILLS REQUIRED:

- A self-starter and able to work in a team environment
- Time management: Efficient organization and prioritization of jobs and able to meet deadlines
- Communication: Excellent written and oral communication skills.
- Good Problem Solving Skills
- Excellent computer skills including Word, Excel and PowerPoint
- Must be able to work well with a diverse cross-section of personalities and agendas

If you are interested in joining our high paced & energetic team, submit your resume to:

Delft Blue
Human Resources
162 Savage Drive
Cambridge, ON N1T 1S4
Fax: 519-622-0975
Email: humanresources@grober.com