The Midnight Regret Diner
PREP & SOP GUIDE
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SOP: Trucker's Platter

Two eggs, chicken-fried steak, biscuits with white gravy, and hash browns. Designed by and for people who drive very large vehicles.

⚖️
Base Serves
1 serving
🔥
Hot Hold Min
135°F minimum

Overview

The Trucker's Platter is our heartiest breakfast and a customer favorite that keeps the big rigs rolling back to us—it's all about generous portions and that perfect stick-to-your-ribs comfort food balance. Proper prep is crucial here: your chicken-fried steak needs to be pounded evenly and breaded consistently for that golden crust, hash browns must be crispy on the outside and fluffy inside, and that white gravy needs to be smooth and generously portioned because our regulars expect it. When this dish hits the table loaded and hot, with those eggs cooked to order and biscuits fresh from the oven, you're not just feeding someone—you're fueling their day on the road.

📋 Handling Notes

Chicken-fried steak must reach 145°F internal temperature; eggs cooked to 145°F for immediate service. Use separate prep areas and utensils for raw meat, eggs, and ready-to-eat items to prevent cross-contamination.

Key Ingredients

  • eggs
  • beef steak
  • flour coating
  • milk
  • biscuits
  • pork sausage gravy
  • potatoes

Ingredients Checklist

Base recipe for 1 serving · Check off as you gather

Prep Steps

📐 Recipe Scaler

Servings
1 serving
Ingredient Amount
eggs2 whole
cube steak6 oz
flour0.5 cups
biscuits2 whole
white gravy0.75 cups
hash browns1 cups
vegetable oil0.25 cups

Food Safety CCPs

Critical Control Points for this item. These are non-negotiable — check temperatures regularly and document readings.

Allergen Status (Big 9)

⚠️ Milk⚠️ Eggs✓ Fish✓ Shellfish✓ Tree Nuts✓ Peanuts⚠️ Wheat✓ Soybeans✓ Sesame

🔥 Hot Hold Min

135°F minimum

⚠️ Danger Zone

41–135°F

🌡️ CCP: Hot hold minimum is 135°F minimum. Check with a calibrated thermometer every 2 hours.

🛡️ Health & Food Safety Guidelines

Washington State WAC 246-215 · Whatcom County Health Department · (360) 778-6000

🙌 Personal Hygiene
  • Wash hands with soap for 20+ seconds before handling food, after touching face, after using restroom
  • Wear single-use gloves when handling ready-to-eat foods; change between tasks
  • Hair restraints required (hat or hair net)
  • Stay home if sick — vomiting, diarrhea, jaundice, or sore throat with fever must be reported
🌡️ Temperature Danger Zone
41°F – 135°F (5°C – 57°C)
Washington State WAC 246-215
  • TCS foods must never spend more than 2 cumulative hours in the danger zone
  • Hot hold: 135°F (57°C) minimum
  • Cold hold: 41°F (5°C) maximum
  • Reheat for hot holding: 165°F for 15 seconds
🔀 Cross-Contamination Prevention
  • Color-coded cutting boards: Red = raw meat, Yellow = raw poultry, Green = produce, White = dairy/bread
  • Store raw meats below ready-to-eat foods in the fridge
  • Never use the same utensils for raw and cooked foods without washing/sanitizing in between
  • Sanitize prep surfaces before and after each different food type
📦 Storage & FIFO
  • FIFO (First In, First Out) — rotate stock so older product is always used first
  • Label all prepared foods with prep date and discard date (7-day max for most TCS foods)
  • Store dry goods off the floor (6 inches minimum) in sealed containers
  • Refrigerator at 41°F (5°C) or below; freezer at 0°F or below
🧹 Cleaning & Sanitizing
  • Clean and sanitize all food-contact surfaces every 4 hours during continuous use
  • Sanitizer solution: 200 ppm chlorine (1 tbsp bleach per gallon of water) or 200 ppm quaternary ammonium
  • Test sanitizer concentration with test strips before each service
  • Wash, rinse, sanitize — in that order — for all equipment
⚠️ Allergen Awareness (Big 9)

Always be able to identify which menu items contain:

Milk Eggs Fish Shellfish Tree Nuts Peanuts Wheat Soybeans Sesame

Inform guests immediately if asked. Never guess — if unsure, check the recipe or tell the guest you cannot confirm.

📋
Certified Food Protection Manager Required: At least one CFPM must be on staff at all times. Certification must be from an ANSI-accredited program (ServSafe, NRFSP, etc.). Keep certification records on-site and available for health inspector review.
All food establishments must maintain proper hot and cold holding temperatures, with hot foods at 135°F or above and cold foods at 41°F or below. Eggs must be cooked to 145°F for immediate service or 155°F if pooled or held. Ground beef and pork must reach 155°F, and proper handwashing and prevention of cross-contamination between raw and ready-to-eat foods are critical.