Firehouse kitchen operations

Before the Costco run

1. Choose the two dinners and crew count in the planner.
2. Count pantry, refrigerator, and freezer stock. Enter available amounts before shopping.
3. Shop the net list. Compare unit price, package size, and whether a second tour can use the remainder.
4. Buy fresh greens, avocados, and salad items close to the tour. Freeze meat portions you will not use soon.

Prep and cook efficiently

1. Assign a meal lead and a cleanup partner.
2. Set out a thermometer, clean cutting boards, and measured pantry ingredients.
3. Start slow-cooker or oven items early. Use a second burner for rice, pasta, or vegetables.
4. For interruptions, turn off unattended burners. Follow station policy for appliances. Refrigerate food if it cannot be monitored safely.
5. Prepare Day 2 ingredients close to serving time. Keep raw meat sealed and cold until cooking.

Storage and leftovers

• Keep raw meat sealed in a leakproof tray on the lowest refrigerator shelf.
• Label opened food and meal portions with name, date, and weight.
• Refrigerate perishable food within 2 hours, or 1 hour when the temperature is above 90°F.
• Cool large batches in shallow containers. Do not leave food cooling on the counter.
• Use refrigerated leftovers within 3–4 days or freeze them promptly. Reheat leftovers to 165°F.

Safe minimum temperatures

• 165°F: all poultry, casseroles, and reheated leftovers.
• 160°F: ground beef, pork, and turkey.
• 145°F: whole pulled pork or sausage, roasts, and steaks, followed by a 3-minute rest.

Use a food thermometer in the thickest part. See FoodSafety.gov temperature chart and USDA leftovers guidance.

Keep cost sharing fair

Use the ingredient value consumed for per-person meal cost. Record Costco receipts and shared pantry staples, and reconcile contributions on a regular schedule. If crews share a pantry, note the tour using opened packages.