How to select, clean, cook and eat a soft shell crab

I grew up in Maryland and spent my youthful summers at my Grandparents house on Tilghman Island, MD. Much of my day was filled with fishing and crabbing. From a young age I learned early how to properly prepare some of the bays finest of offerings, including the soft shell crabs or as we call them soft crabs.

Hard crabs molt and slough the hard shell off. The process  is called shedding. For a very short period of time the crabs have a soft exoskeleton and for those precious few days we have a soft crab.

Big Soft Crab

This is the biggest soft crab I have ever seen, purchased from Vince's Crab House in Middle River, MD!

Unless you are lucky enough to catch a “doubler” and then wait for the female to shed or wade through the shallow marshes of the bay scooping gingerly for the recently shed softies, you will have to resort to buying from your favorite seafood shop. When selecting your soft crab it’s best if they are still alive. You can get them frozen but to me it is just not the same. The best way to select your crab is to touch it. When you gently press on the shell of the crab it should not buckle or feel like paper. If it does it is going to be tough to eat. The large pincher claws should not be able to move although the smaller legs may be able to move the ends. Late spring is when the fresh soft crabs start to arrive in Maryland and continue until late in the season.

When I heard Vince’s Crab House had a monster like this one I had to have it!! It is true that many feel the smaller ones are more tender but I believe that it is all in how you cook them and how newly shed they are.

Now that I have my soft crabs at home I want to show you how to clean them. Of course, you could just ask the friendly staff  to clean them for you at no additional charge. The process is relatively easy but a little messy, so put some paper under your cutting board to do them over the container they came in.  The first step is to cut back about 1/2” from the face of the crab with kitchen shears. Be sure that you removed the entire mouth. Next turn crab over and cut off the apron. Turn back over with shell facing up and fold back the points. You want to remove the lungs or as Marylander’s call them the “devils” or “devils fingers”. That is it; you are done cleaning your soft crab.

Dredging Mix for a Soft Crab

Time to cook them. I remove excess moisture by patting with a clean paper towel.
Next I dredge in a mix of flour, cornmeal and Maryland’s own Old Bay Seasoning. You don’t need to mix up a lot and only want a light coating. For 3 crabs I would use about 1/3 cup flour, ¼ cup cornmeal and 1 ½ t Old Bay. Using a heavy skillet melt about 2 – 3 T butter. Do not use oil. Do not use margarine. Please for all that my Grandmother taught me, use butter!

 

 

 

 

Dredged Soft CrabYour dredged crabs should have a very light coating of mix.

 

 

 

 

 

Cooking Soft Shell CrabOver a medium low heat cook crabs with shell side down. The butter should be bubbling but not burning.

 

 

 

 

 

Cooking Soft CrabIn about 4 minutes flip crab to bottom side. Add more butter if needed. Cook until 145 ° in the center of crab.

 

 

 

 

 

Soft Crab Pan Sauce

Now, this is where I have taken a turn from tradition. After many many years of eating soft crabs on a sandwich or as is I had an idea. After removing the crab(s) I looked in the pan and just couldn’t waste the little crunchy bits and small amounts of mustard that came out during cooking. So I deglazed the pan with a good bit of white wine added a squeeze of lemon juice and one finely diced garlic clove. I turned up the heat a bit and when sauce was reduced I added a small pat of butter and cooked just until melted. Remove from heat.

I serve the sauce on the side as a dipping sauce for the crab.

 

 

 

 

 

Fried Soft Crab

The best part of all is eating the soft crab. I suppose there are many ways to approach a soft crab. I like to turn mine over and pick the legs off one by one. Then I cut the body in half going from front to back and then in half again in the other direction. Others like to cut in half and eat the body first while holding onto the little legs. Have you gotten the picture this is really not a knife and fork kind of meal? I suppose you could, but where I come from crabs are picked up with your hands and eaten. Soft or hard.

 

 

FOOD SAFETY:

  • If you have soft crabs cleaned at store or clean in advance please store your crabs at 41 degrees or below.
  • Please be sure to properly wash hands after handling the raw soft crab.
  • Clean and sanitize your work surface to prevent transferring bacteria to ready to eat food.
  • Immediately cool any leftovers then refrigerate quickly.  Never leave food at room temperature for more than 2 hours.

I hope you enjoyed learning how to select, clean, cook and eat a soft shell crab. As always if you have any questions please visit us on our facebook page.

Employee Illness: Are you following FDA recommendations?

UPDATE:  09/12/17

SMF Training now offers a free employee illness training for your use.  The training takes approximately 10 minutes and briefly explains what foodborne illness is, the causes, symptoms, why it is important to report illness to management, prevention, proper glove use and hand-washing, reportable symptoms and explanation of the form.   Link for the training can be found on our website MarylandFoodHandler.com

________________________

Do you have a sick worker policy?

Many restaurants do not have a policy that complies with the FDA recommendations. The majority of foodbourne illness comes from the transfer of feces to food due to poor personal hygiene. Feces of ill workers are a serious and high level risk in your facility.

According to a study performed by Environmental Health Services 1 Almost 70% of managers could remember a time they had worked when sick and one in ten said they had symptoms of foodbourne illness.

Prevention:

  • Educate managers and staff about when to restrict employees from working with or around food and when to exclude the employee. If you need assistance on this topic please contact me, I would be happy to answer any questions.
  • Teach proper handwashing techniques.
  • Avoid bare hand contact with food.
  • Teach proper glove use.

Training & Education:

Create an environment where your employees feel comfortable reporting illness. An employee should never be reminded of lost wages, job security or made to feel guilty about under-staffing.  A valued and responsible employee will not abuse the illness rules just to get out of work.

Proper training and education of what illness must be reported is paramount in protecting your facility from a possible outbreak caused from employee illness.

We have put together a free poster for you to print and  display.  The poster describes what illnesses need to be reported.  The link for the poster is here.

In addition to the poster we have linked the FDA recommended Employee Illness forms that should be maintained in the employee file. Form 1-A Conditional Employee or Food Employee interview. Provide this form to employee AFTER job has been offered. You can not ask potential employees to complete this form. Also have employee read and sign form 1B Conditional employee or food employee agreement. This states that the employee will report illness to you and is evidence that you have informed employee of their obligation.

The FDA forms can be found here

Be food safe my friends!

 

Sue Farace, CP-FS

1 http://www.cdc.gov/nceh/ehs/ehsnet/plain_language/mgrs-sick-food-workers.htm

Allergens: Creating an Allergy Safety Plan

Allergens: Part 3 of 3 Creating an Allergy Safety Plan

I hope you found the information in the previous 2 segments useful.  We will now take that information and help you create a plan that will provide a seamless and less stressful order process for your customer and allow your staff to provide honest answers that are accurate.

 

STEP  1: Identify the staff members to serve as your go-to-people and one person to serve as the Allergen Manager. You should have one go-to-person available for every shift.

STEP 2: The Allergen Manager should identify all foods in facility that contain common food allergens. This includes;

  • checking labels of pre-made items like frozen items,
  • check labels of all commercially processed foods like powdered creamers or drink mixes,
  • review all recipes or meet with Chef to go over each menu item.

STEP 3: The Allergen Manager should meet with Chef and walk through procedures for the preparation of each item. Begin identifying items that may be cross contaminated through;

  • Deep fryers,
  • breading or batter,
  • steamers,
  • close contact with air borne particles. (pizza dough maker for instance could also be a problem for gluten)

STEP 4: Create Spreadsheet

Create a spreadsheet listing menu items on the left and 8 allergens across the top. Now in each box put an X if that menu item contains or potentially contains the allergen. Use this chart when assisting customers.

STEP 5: Train ALL staff, including go-to-people, waitstaff & kitchen staff.

Review all preventions we discussed in part 2 of this article

All staff should be familiar with the following;

  • Proper procedures to clean and sanitize equipment, utensils and other food contact surfaces using new wash water and sanitizer,
  • How to prepare an allergen kit. Use a different colored cutting board and tools,
  • How to avoid cross contamination of products during storage by following good food safety procedures
  • Understand the importance of following all recipes exactly and not making any deviations without prior permission.
  • Chef must understand the importance of notifying Allergen Manager about changes to the menu, procedures or new sub-ingredients.
  • Waitstaff must understand they need to utilize the go-to-person on duty when someone mentions an allergen.

 

Although this may take some time and  effort to properly implement, it will create a better experience for the customer and help avoid potential law suits. If you need assistance creating your plan we are here to help.

Contact Sue at 410-382-4325 for a free consultation. 

Allergens: Prevention steps every restaurant should take

Part 2  of 3 Allergens: Prevention

What should a restaurant do to prevent problems?

As with every part of your food safety management system, prevention is the best method. Informing employees of potential problems starts the conversation of prevention. Many jurisdictions require an allergen poster to be posted in an area that employees can readily see. Here is a link for a poster you can download: http://marylandfoodhandler.com/pdf/foodallergposter140206.pdf although this does not replace an Allergen Safety Plan (ASP) it provides valuable information to staff.

Processes and procedures vary from establishment to establishment  and the plan your facility creates could be vastly different from another facility. Please note we are not discussing manufacturing and labeling requirements here. These are recommendations for restaurants that provide on-demand food service.

Have a go-to-person

Having a go-to-person or special menu is an essential part of your ASP. A go-to-person would be someone that has been trained in processes and procedures of the kitchen, familiar with the 8 common food allergens (see previous post), can demonstrate knowledge about allergens, and has time to discuss safe options with the customer. As an alternative many larger restaurant chains have opted to create a menu designed specifically for someone with allergens. However, this takes a lot of resources and may limit chefs from making seasonal changes to the menu. Most small to medium restaurants opt for a go-to-person.

The go-to-person and Chef need to have a good working relationship. When the Chef changes any process or procedures they must notify the go-to-person of these changes so they can discuss whether it affects any menu items. In addition to processes and procedures, the go-to-person must check all ingredient labels and all the sub-ingredients used in a dish. It is easy to identify common allergens on labels. The eight common food allergens must be listed separately under the ingredients with a clear “contains: “ statement.  Not all foods are what your think they are. Did you know there are milk proteins in many hot dogs and soy in most prebreaded items?

Cross contamination is also very important to understand. In food safety we think of cross contamination as the act of pathogens being transferred from one surface to another. However, when creating your ASP you have to look a little deeper. For instance, it is perfectly acceptable to use one deep fryers for all products. There are no food safety concerns. Remember though with allergens it is the protein that causes the negative reaction and proteins can survive in cooking oil temperatures. So, by simply cooking fried shrimp in the same deep fryer that you cook french fries in those fries could cause a reaction in someone allergic to crustacean shellfish, even if they are not cooked at the same time. Does this mean that you can’t cook french fries and shrimp in the same grease? No. It just means that the go-to-person must be aware that this is the procedure. The same result could also occur if using the same egg wash, breading or batter for fish and crustacean shellfish. These are two different allergens.

Cross contamination could also occur during storage. General food safety procedures require that all products should be stored separately and different utensils should be used for each ingredient. This is very important when working with the eight common food allergens. The go-to-person should make observations of the kitchen staff on a regular basis to make sure they are following proper procedures.

When an order is placed by the customer, with the assistance of the go-to-person, the order should be flagged that it is for someone with an allergy and what food they are allergic to. This alerts the kitchen staff that they need to go into allergy mode. Gloves should be removed and hands must be washed. All surfaces that the order will come in contact with must also be cleaned and sanitized before proceeding. This includes equipment as well. It may not be reasonable to clean certain equipment in the middle of a rush, a flat top for example. So this is something also that needs to be addressed with the go-to-person in advance. Okay, so the order is in the kitchen and all surfaces are cleaned and sanitized, however, wouldn’t it add a extra layer of protection to have an allergy kit. In this kit could be a knife, cutting board, utensils, etc…anything necessary to prepare an order. This equipment must be properly cleaned and sanitized in advance and stored in a separate tote allowing kitchen staff to create the order with minimal interruption.

Now that the order is complete it is recommended that the go-to-person carry allergen order to table to avoid any cross contamination with other dishes carried by server. Remember, never use a multi use wiping cloth to clean sides of plates, use a single use towel for each dish. Also, train staff to never thumb plates when serving.

In the next segment we will provide you with a check list to assist you in the creation of your ASP.

Allergens: Are you putting your business at risk?

Part 1 of a 3 part series

Do you have an allergen safety program?

If not your are putting your consumers and your business at risk.  In this three part series we will discuss what allergens are, what restaurants  are required to do and what good practices should be followed by all staff members and help you create an allergen safety plan for your facility.

During my food safety training classes we discuss the topic of allergens. Often I hear stories from food handlers who just didn’t believe the customer was really allergic to the food.  They believed that the customer was just saying they were allergic to get special foods prepared for them. This is a BAD and DANGEROUS attitude to have in the culinary world. Food handlers need to take every order presented to them as if the customer has the most serious off allergies. 

What is a food allergy?

An allergic reaction occurs when your bodies immune system negatively reacts to the proteins in certain foods. A  food allergy can be very dangerous. There are also some individuals that also have food sensitivity or food intolerance. Although they can be disruptive and cause mild symptoms they are not nearly as dangerous. 

A typical allergic reaction can cause symptoms ranging from upset stomach and mild rash to swelling, difficulty breathing and in some cases possibly death. Restaurant staff need to take customers seriously when they state they have an allergy and know what to do to protect the customer.

The FDA identified 8 foods that cause 90% of reactions in humans, they are as follows:

  • Eggs
  • Dairy
  • Wheat
  • Soybeans
  • Fish
  • Crustacean Shellfish including crab, shrimp & lobster 1
  • Peanuts
  • Tree Nuts 2

When someone enters your restaurant and states they are allergic to an ingredient on the list of eight the staff should be trained to get the go-to-person.  But what happens when someone states they are allergic to something not on the list of eight? Be honest! Now is not time for guessing. Unless you have access to all the ingredients and ingredient labels in all the sub-ingredients used to make the product, know all the processes and procedures for that product  you must state that you just don’t know and offer another option.

What about the chefs secret and very special sauce and the chef is off today? There are no secrets when it comes to food allergies. You don’t need to disclose the entire ingredient list but at minimum allergens must be disclosed to “go-to-person”.

Understanding what causes the allergic reaction is just the start. Your facility should have a plan in place for how to handle allergens. Imagine your busiest time and staff is maxed out and moving at a speed most people don’t even understand. Now a question is thrown at the cook about a particular dish. Is he/she really able to process the question and give a safe answer? NO. In the reverse can the average waitstaff handle questions? Are they knowledgeable about ingredients used in sauces, marinades or binders? NO. Having a plan already in place should be a priority for every facility. In tomorrows installment of this series we will discuss what a restaurant is required to do, explain the go-to-persons responsibilities and understand cross contamination that could occur.

If you have any questions about this topic please feel free to ask question on our facebook page,  https://www.facebook.com/MarylandFoodHandler

1 – this does NOT include Molluscan Shellfish like oysters, clams and scallops

2 – Common or usual name of treenuts; Almond, Beech nut,Brazil nut, Butternut, Cashew, Chestnut, Chinquapin, Coconut, Filbert/hazelnut , Ginko nut, Hickory nut, Lichee nut, Macadamia nut/Bush nut, Pecan, Pine nut/Pinon nut, Pistachio and Walnut ( English, Persian, Black, Japanese, California), Heartnut Butternut 

Why independent restaurant owners should embrace 3rd party inspections.

Most if not all major restaurant chains participate in third party inspections on a regular basis.  Why?  Accountability of staff and desire to strive to be the best.

The owner or stockholder must stay informed if they are going to protect their investment.  Costly mistakes in the kitchen can include loss of product or worse a facility outbreak.  A third party inspection provides the owner with a view of how the food handlers are complying with the food safety system in place.  They understand the need for continual improvement and how that translates positively on the bottom line.

I often hear complaints from independent restaurant owners about how hard it is to compete with the big chains and franchises.  I completely understand.  Chains have an advantage.  They have programs in place that provide for a consistent product, on going food safety training, regular maintenance and more.  This allows them a competitive edge.  Lets face it.  Consumers like consistency.

An independent business owner with one or two locations can now compete with the big boys.  It is difficult with all of the other responsibilities of ownership to watch over the kitchen and keep up with new trends in food safety and current regulations.  A third party inspection can arm the owner with the same information as a big chain and give you a competitive edge.    We can inspect your facility, provide a detailed scored report and an action plan for correcting violations and make recommendations to help your facility operate at top compliance.   The best news is we can do this for a very affordable price.  Our first inspection is $195 and provides a complete report.  Depending on the size of your facility and frequency of inspection we will provide you with a quote for future inspections.  There is no obligation beyond the first inspection.

We are confident that as a business owner you will find value in the inspection.  You can contact Susan Farace, CP-FS directly at 410-382-4325 or call the office at 410-687-1015.

Susan Farace, CP-FS is certified as a Certified Professional of Food Safety by the National Environmental Health Association and a Certified Food Safety Trainer by NEHA and ServSafe.

 

 

 

Susan Farace becomes CP-FS, Food Safety Audits added a service provided.

PRESS RELEASE

 

FOR IMMEDIATE RELEASE

Contact: Susan Farace, SMF Training & Consulting, 410-687-1015

 

Susan Farace Earns Certified Professional of Food Safety Distinction

Essex, MD October 8, 2014 Susan Farace, owner of SMF Training & Consulting has earned a Certification of Registration as a Certified Professional of Food Safety (CP-FS) from the National Environmental Health Association (NEHA). This prestigious certification demonstrates Susan’s continued growth as an expert in the food safety industry. NEHA describes the CP-FS certification as the “prestigious credential [that] integrates food microbiology, HACCP Principles and Regulatory Requirements”.

 

Susan, a Baltimore native, owns and operates SMF Training & Consulting in Essex, MD. She has been an instructor for the nationally recognized ServSafe® program for the past 5 years and has training thousands of students in the Baltimore / Washington area. The CP-FS certification demonstrates that Susan is qualified to complete third party food safety audits.

 

For more information about Susan or SMF Training & Consulting, please visit www.SueFarace.com or call Sue directly at 410-687-1015.

 

SMF Training & Consulting

617 K Stemmers Run Rd

Essex MD 21221

 

410-687-1015

www.suefarace.com

 

 

What you need to know about Shell Eggs in food service.

EGGS! 

When I conduct my Food Manager trainings the subject of eggs comes up a lot! Here are the Maryland Regulations,  from where to store them to what documentation you need to keep for inspections.

 

Purchasing

  • Only purchase from an approved or licensed company that is authorized to sell shell eggs.  
  • Only Grade A or higher eggs are to be used.

Receiving

  • The eggs should be inspected for cracks, reject any cracked eggs.
  • The temperature around the shell egg should be 45 degrees or lower
  •  COMAR 10.15.03.05(3) states: 

(3) The invoice or equivalent record required in §A(2) of this regulation contains the following information written in English:

(a) Name and address of the seller and buyer;

(b) Date of delivery;

(c) Grade and size of eggs delivered; and

(d) Quantity of eggs sold in number by grade and size;

  • If the grade and size are not on invoice you need to keep this documentation from the egg carton or packaging.  Documentation needs to be saved for 90 days.

Storing

  • Eggs can be stored at 45 degrees, but unless you have a separate unit they are typically stored at 41 degrees or below.
  • According to the National Environmental Health Association, eggs are stored on the second shelf of the unit with seafood and below RTE foods.

Preparation

  • Eggs that will be prepped and not cooked or not cooked to correct temperatures, should be pasteurized as a good practice.
  • Pooled eggs (shell eggs cracked and combined together) should always have temperature control.  Do not leave egg washes setting out.  It is a good practice to use a pasteurized egg when temperature abuse may occur by staff.   For example, omelet bars or egg washes for chicken or seafood.

Cooking

  • Eggs for immediate service: 145 degrees for 15 seconds.
  • Eggs for hot hold, in kitchen or buffet.  This includes eggs used in another dish that will be hot held. 155 for 15 seconds.

Serving

  • If you are going to serve an undercooked egg or a dish that contains an undercooked egg this is the warning that must be posted clearly for the customer ordering food to see:  “Consuming raw or undercooked animal foods may increase your risk of contracting a foodborne illness, especially if you have certain medical conditions.”
  • Never serve an undercooked shell egg, one that is not pasteurized,  in a high risk facility.
If you have any question about this post or would like to make a comment please visit our Facebook page and use #EggSafetyMD to search for post.

Homemade Cranberry Sauce

Okay, maybe I am a little behind on this post.  Since I am not the cook at Thanksgiving the cranberry sauce I am served normally comes from a can.  The other day while looking in the refrigerator for sides to go with my roasted chicken I found a bag of cranberries I purchased for Christmas and forgot to use.  The only thing I have ever used fresh cranberries for is table decorations, they are beautiful in a glass vase with a tea candle floating on top.  But I digress, I don’t want to waste the little berries, and I do love cranberry anything.  The wheels started moving and making my first batch of Cranberry Sauce began.

The ingredients that I choose came from what I had on hand as it was a cold snowy day in the east and I was not going out for more.  After searching a few recipes, most calling for sugar only and orange juice, I came up with what I would use from what I had on hand.

Here is my list of ingredients:

Cranberries

Cranberries float when fresh

 

  • 1 bag cranberries (rinse in water and discard any berries that do not float)
  • 1/4 cup clover honey
  • 3/4 cup white sugar
  • zest from one lemon
  • juice from 1/2 lemon
  • 1 cup lingonberry juice (not concentrated but made to directions)

Put everything in a pot and bring to boil then turn down to a hard simmer.  Cooking time is about 10 minutes but refer to the pictures below and you will see when it is done.

After cooked place in a heat safe bowl and cool until able to be refrigerated.  Remember never place anything in the refrigerator over 70 degrees, it will increase the temperature of your unit and food inside.  You can use an ice bath too quickly cool down hot foods.

Just starting to cook, a lot of foaming and cranberries are popping open

Cooking almost done, notice foaming is almost gone

Sauce is finished, almost no foaming

 

 

 

 

 

 

 

 

If you have never heard of Lingonberry Juice you can purchase from IKEA, it is comparable to cranberries.  Being Scandinavian myself I have been enjoying Lingonberry Juice for a while, but now even Dr. Oz  has noticed the little red berries.

Lingonberry concentrate from IKEA

Large recall affecting many pre-made salads and other ready to eat products

FOR IMMEDIATE RELEASE – November 3, 2013 – Reser’s Fine Foods, Inc. of Beaverton, Oregon is voluntarily expanding its October 22, 2013 recall of refrigerated ready-to-eat products because they may be contaminated with Listeria monocytogenesListeria is an organism which can cause serious and sometime fatal infections in young children, frail or elderly people and individuals with weakened immune systems. Healthy people may suffer only short term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea. Listeria infection can cause miscarriages and stillbirths among pregnant woman.

The recalled refrigerated ready-to-eat products were distributed nationwide and Canada.

The product is sold in retail and food service establishments. The packages will be marked with a Use-by-Date or Best By Date and followed by a plant identifier code of 20. Products affected by this recall are listed below.

There are no confirmed illnesses associated with these products.

The recalled products were manufactured at the Topeka, KS salad manufacturing facility. No other Reser’s Fine Foods, Inc. manufacturing facilities are involved in this recall.

Consumers who purchased the product may take it back to the store for a refund or discard it.

For more information please contact Reser’s Fine Foods Consumer Hotline 1-888-257-7913 (8am-10pm EST) or visit the FDA website: www.fda.gov.

www.resers.comdisclaimer icon

Brand Net Weight Item Description Unit UPC Case UPC Use By Date
7-11 7 OZ MACARONI ELBOW 7-11 12/7z 052548517571 52548.51757 11/27/13 Through 12/11/13
7-11 7 OZ PASTA MEXICAN 7-11 12/7z 052548517519 52548.51755 11/24/13 Through 12/09/13
7-11 7 OZ POTATO SALAD 7-11 12/7z 052548517526 52548.51756 11/27/13 Through 12/11/13
BLOCK & BARREL 5 LB PASTA GOUR W/CHDR CHSE BB 2/5# 074865797283 74865.79728 11/28/13 Through 12/07/13
BLOCK & BARREL 5 LB PASTA CALIFORNIA SALAD BB 2/5# 074865797313 74865.79731 11/09/13 Through 11/22/13
BLOCK & BARREL 4.5 LB PASTA BOW TIE FLORTNE BB 2/4.5 074865797337 74865.79733 11/09/13 Through 11/23/13
BLOCK & BARREL 5 LB POTATO RED SKIN DELUXE BB 2/5# 074865797399 74865.79739 11/14/13 Through 11/27/13
BLOCK & BARREL 5 LB POTATO RD SKN W/SC&DILL BB 2/5 074865797252 74865.79725 11/19/13 Through 11/29/13
BLOCK & BARREL 5 LB PROT SEAFOOD DLX SALAD BB 2/5# 074865797368 74865.79736 11/09/13 Through 11/23/13
BLOCK & BARREL 5 LB PROT TUNA DELUXE SLD BB 2/5# 074865797214 74865.79721 11/10/13 Through 11/22/13
CASA SOLANA 5 LB SALSA MARGARITA CS 2/5# 074865776394 74865.77639 01/09/14 Through 01/19/14
DICKEYS 8 LB POTATO ORIGINAL DICKEY’S 3/8# 071117115888 71117.11588 11/16/13 Through 11/23/13
DICKEYS 5 LB POTATO O.F. DILL DICKEY’S 2/5# 071117115871 71117.11587 11/18/13 Through 11/27/13
DILLONS 14 OZ SLAW COLE DILLON’S  12/14z 071117182323 71117.18232 11/09/13 Through 11/20/13
DILLONS 16 OZ MACARONI ELBOW DILLON 12/16z 071117182330 71117.18233 11/24/13 Through 12/07/13
DILLONS 16 OZ POTATO DEVIL EGG DILLON 12/16z 071117182576 71117.18257 11/22/13 Through 11/27/13
DILLONS 16 OZ POTATO DILLON’S 12/16z 071117182347 71117.18234 11/24/13 Through 12/07/13
DILLONS 4 LB POTATO DILLON’S 6/4# 071117141061 71117.14106 11/25/13 Through 12/09/13
DILLONS 32 OZ POTATO DILLON’S 6/32z 071117184303 71117.18430 12/01/13 Through 12/05/13
DILLONS 16 OZ POTATO MUSTARD DILLON’S 12/16z 071117182354 71117.18235 11/23/13 Through 12/07/13
DILLONS 4 LB POTATO MUSTARD DILLON’S 6/4# 071117141078 71117.14107 11/30/13 Through 12/05/13
DILLONS 32 OZ POTATO MUSTARD DILLON’S 6/32z 071117184310 71117.18431 11/30/13 Through 12/05/13
DILLONS 16 OZ POTATO RED DILLON’S 6/16z 071117182316 71117.18231 11/20/13 Through 11/25/13
FAMOUS DAVES 8 LB POTATO SALAD DICED FD 3/8# 071117116045 71117.11604 11/26/13 Through 12/06/13
COBBLESTREET MARKET 7 LB SLAW COLE DIXIE IMA 2/7# 822486158842 22486.15884 11/16/13 Through 11/29/13
COBBLESTREET MARKET 7 LB SLAW COLE SHORT SHRED IMA 2/7# 822486158811 22486.15881 11/12/13 Through 11/26/13
COBBLESTREET MARKET 8 LB MACARONI ELBOW SALAD IMA 3/8# 822486158828 22486.15882 11/27/13 Through 12/11/13
COBBLESTREET MARKET 8 LB PASTA ITALIAN SALAD IMA 2/8# 822486158880 22486.15888 11/15/13 Through 11/24/13
COBBLESTREET MARKET 8 LB POTATO HOMESTYLE DLXE IMA 3/8# 822486158835 22486.15883 11/28/13 Through 12/12/13
COBBLESTREET MARKET 8 LB POTATO S STYLE MUSTARD IMA 3/8 822486159054 22486.15905 11/28/13 Through 12/12/13
COBBLESTREET MARKET 8 LB POTATO SALAD w/EGG IMA 3/8# 822486158859 22486.15885 12/02/13 Through 12/12/13
COBBLESTREET MARKET 5 LB PROT TUNA SALAD IMA 2/5# 822486158866 22486.15886 11/23/13 Through 12/08/13
JEWEL 12 OZ DIP SPINACH JEWEL 6/12z 071117182187 71117.18218 12/6/2013
JEWEL 12 OZ DIP FRENCH ONION JEWEL 6/12z 071117182163 71117.18216 12/6/2013
JEWEL 12 OZ DIP DILL JEWEL 6/12z 071117182170 71117.18217 12/6/2013
JEWEL 16 OZ SALSA MILD JEWEL 6/16z 041280095560 41280.09556 12/8/2013
JEWEL 16 OZ SALSA MEDIUM JEWEL 6/16z 041280011263 41280.01126 12/8/2013
JEWEL 16 OZ SALSA HOT JEWEL 6/16z 041280095539 41280.09553 12/8/2013
KING SOOPER 4 LB MACARONI ELBOW K SOOPER 3/4# 071117646054 71117.64605 12/02/13 Through 12/11/13
KING SOOPER 16 OZ MACARONI REGULAR K SOOPR 12/1# 071117646078 71117.64607 11/29/13 Through 12/09/13
KING SOOPER 4 LB POTATO OLD FASH KNG SOOPR 3/4# 071117646009 71117.64600 11/28/13 Through 12/12/13
KING SOOPER 16 OZ POTATO O.F. KING SOOPER 12/1# 071117646023 71117.64602 11/29/13 Through 12/09/13
KING SOOPER 16 OZ POTATO MUST. KING SOOPER 12/1# 071117654752 71117.65475 11/28/13 Through 12/08/13
KING SOOPER 4 LB POTATO MUSTARD KING SOOPR 3/4# 071117646405 71117.64640 11/29/13 Through 12/12/13
MILLER 3 LB BEANS SPICY/BOLD MILLER’S 6/3# 071117141771 71117.14177 11/27/13 Through 12/02/13
MRS. GILES 5 LB SLAW AMISH SHREDDED GILES 2/5# 072299152609 72299.15260 11/27/13 Through 12/06/13
MRS. GILES 5 LB SPEC APPLES SPICED GILES 2/5# 072299158700 72299.15870 11/21/13 Through 12/06/13
MRS. GILES 5 LB POTATO HOMESTYLE GILES 2/5# 072299151602 72299.15160 11/25/13 Through 12/03/13
MRS. WEAVER 7 OZ JALAP/PIMENTO MRS WEAVR 12/7z 071117000023 71117.00002 02/12/14 Through 02/15/14
MRS. WEAVER 24 OZ PIMENTO SPRD MRS WEAVER 6/24z 071117027938 71117.02793 02/09/14 Through 02/21/14
MRS. WEAVER 12 OZ PIMENTO SPRD MRS WEAVR 12/12z 071117024005 71117.02400 02/11/14 Through 02/19/14
MRS. WEAVER 7 OZ PIMENTO SPREAD MRS WEAVR 12/7z 071117000030 71117.00003 02/12/14 Through 02/22/14
ORVAL KENT 5 LB PIMENTO SPREAD OK 2/5# 077509181356 77509.18135 2/7/2014
ORVAL KENT 16 LB KIT LAYERD BEAN GRNHL 1/16# 007750901250 77509.01250 11/29/13 Through 12/11/13
ORVAL KENT 4.5 LB PASTA ITAL STYL ZITI OK 2/4.5# 079453866563 79453.21477 11/21/13 Through 11/27/13
ORVAL KENT 5 LB POTATO SLD LOAD BAKED OK 2/5# 079453519223 79453.51922 11/14/13 Through 11/27/13
ORVAL KENT 5 LB POTATO RDSKN w/BCN/CHV OK 2/5# 079453214722 79453.21472 11/19/13 Through 11/27/13
ORVAL KENT 5 LB POTATO SLD SLCD STKHSE OK 2/5# 079453469252 79453.46925 11/29/13 Through 12/08/13
WEST CREEK 4.75 LB SLAW COLE CLASSIC WC 2/4.75# 806795286816 6795.28681 11/15/13 Through 11/29/13
WEST CREEK 5 LB MACARONI ELBOW WC 2/5# 806795286779 6795.28677 11/25/13 Through 12/09/13
WEST CREEK 5 LB PASTA CALIFORNIA WC 2/5# 806795286830 6795.28683 11/10/13 Through 11/24/13
WEST CREEK 5 LB POTATO HOMESTYLE WC 2/5# 806795286786 6795.28678 11/24/13 Through 12/08/13
WEST CREEK 5 LB POTATO REDSKIN DICED WC 2/5# 806795286762 6795.28676 11/14/13 Through 11/29/13
WEST CREEK 5 LB POTATO MUSTARD WC 2/5# 806795286809 6795.28680 11/25/13 Through 12/09/13
WEST CREEK 5 LB POTATO ORIGINAL WC 2/5# 806795286793 6795.28679 11/24/13 Through 12/09/13
RESERS 5 LB PIMENTO CHEESE RESER 2/5# (HP) 071117114065 71117.11406 2/13/2014
RESERS 16 OZ PIMENTO CHEESE RESER 6/16z 071117182873 71117.18287 2/15/2014
RESERS 7 LB SLAW DIXIE CHOPPED RESER 2/7# 071117151251 71117.15125 11/16/13 Through 11/29/13
RESERS 7 LB SLAW AMISH RESER 2/7# 071117004465 71117.00446 11/17/13 Through 11/29/13
RESERS 7 LB SLAW AMISH RSR LBL 2/7# 071117004847 71117.00484 11/17/13 Through 11/29/13
RESERS 4.5 LB SLAW COLE HOMESTYLE RSR 6/4.5# 071117615814 71117.61581 11/15/13 Through 11/28/13
RESERS 15 OZ SLAW CHOPPED AM CL 6/15z 071117190144 71117.19014 11/14/13 Through 11/28/13
RESERS 7 LB SLAW HOMESTYLE FINE RESER 2/7# 071117151633 71117.15163 11/14/13 Through 11/29/13
RESERS 44 OZ SLAW CHOPPED AM CL 6/2.75# 071117193060 71117.19306 11/15/13 Through 11/28/13
RESERS 11 OZ SLAW HOMESTYLE RSR 12/11z 071117182217 71117.18221 11/11/13 Through 11/18/13
RESERS 15 OZ SLAW HOMESTYLE RESER 12/15z 071117183375 71117.18337 11/11/13 Through 11/25/13
RESERS 7 LB SLAW HOMESTYLE SHRED RESER 2/7 071117151268 71117.15126 11/11/13 Through 11/26/13
RESERS 30 OZ SLAW COLE RESER 6/30z 071117181524 71117.18152 11/11/13 Through 11/26/13
RESERS 2.75 LB SLAW HSTYLE DELI DESIGN 6/2.75 071117671230 71117.67123 11/12/13 Through 11/26/13
RESERS 30 OZ SLAW HOMESTYLE RESER 6/30z 071117184105 71117.18410 11/15/13 Through 11/26/13
RESERS 9 LB SLAW OIL AND VINEGAR 2/9# 071117151909 71117.15190 11/16/13 Through 11/28/13
RESERS 7 LB SLAW REGULAR RESER 2/7# 071117151244 71117.15124 11/12/13 Through 11/24/13
RESERS 7 LB SLAW SHREDDED RESER 2/7# 071117153637 71117.15363 11/11/13 Through 11/25/13
RESERS 11 OZ DELIGHT AMBROSIA RESER 6/11z 071117182637 71117.18263 12/4/2013
RESERS 8 LB DELIGHT AMBROSIA RESER 2/8# 071117001938 71117.00193 12/01/13 Through 12/09/13
RESERS 6 LB STRAWBERRIES & CREAM RSR 2/6# 071117002720 71117.00272 11/15/13 Through 12/01/13
RESERS 6 LB COOKIES & CREAM RESER 2/6# 071117002652 71117.00265 11/17/13 Through 11/27/13
RESERS 5 LB DELIGHT PISTACHIO SV RSR 2/5# 071117152098 71117.15209 11/15/13 Through 11/25/13
RESERS 4 LB AMBROSIA CRANBERRY RSR 2/4# 071117152111 71117.15211 11/14/13 Through 11/27/13
RESERS 9 OZ DELIGHT CRANBERY AMBROSIA 6/9z 071117182743 71117.18274 11/20/13 Through 11/29/13
RESERS 6 LB DELIGHT HAWAIIAN RESER 2/6# 071117142822 71117.14282 12/02/13 Through 12/08/13
RESERS 6 LB KIT APPLE SALAD 2/2.9375# 007111711473 71117.11473 11/20/13 Through 12/01/13
RESERS 11 OZ DELIGHT PISTACHIO RESER 6/11z 071117182620 71117.18262 11/15/13 Through 12/01/13
RESERS 6 LB DELIGHT PISTACHIO RESER 2/6# 071117002706 71117.00270 11/17/13 Through 11/29/13
RESERS 8 LB DIP CREAMY SPINACH RESER 2/8# 071117169874 71117.16987 11/22/13 Through 12/03/13
RESERS 4 OZ DIP RANCH SS 12/4z 071117170504 71117.17050 1/24/2014
RESERS 9 LB SPEC BEET/ONION RESER 2/9# 071117002683 71117.00268 12/16/2013
RESERS 15 LB KIT HONEY DRSG F & NUTS 6/40z 007111711428 71117.11428 11/23/13 Through 12/07/13
RESERS 32 OZ DRSG. ROTISSERIE CHICKEN 6/32z 071117147292 71117.14729 11/24/13 Through 12/08/13
RESERS 8 LB DRSG. CHICKEN SALAD RSR 2/8# 071117147612 71117.14761 11/27/13 Through 12/11/13
RESERS 4 LB DRSG. COLE SLAW RESER 2/4# 071117147520 71117.14752 01/20/14 Through 02/01/14
RESERS 25 OZ KIT CURRY CHICKEN 6/25z 071117114935 71117.11493 11/24/13 Through 12/05/13
RESERS 3.5 LB KIT BROCCOLI SALAD 2/1.75# 007111714820 71117.14820 11/25/13 Through 12/08/13
RESERS 4 LB DRSG. CHICKEN SLD RESER 5/4# 071117060355 71117.06035 11/28/13 Through 12/09/13
RESERS 2.5 LB KIT CRNCHY CHINSE CHIX 2/1.25# 007111711469 71117.11469 11/24/13 Through 11/29/13
RESERS 2 LB BASE ROTISSERIE CHICKEN 6/2# 071117147438 71117.14743 11/24/13 Through 12/05/13
RESERS 12 LB KIT SEAFOOD SALAD 2/6# 007111711464 71117.11464 11/10/13 Through 11/21/13
RESERS 12 OZ CRAN ORANGE RELISH RSR 6/12z 071117280029 71117.28002 12/01/13 Through 12/12/13
RESERS 8 LB SPEC CRANBRY/ORANGE SALAD 2/8# 071117804003 71117.80400 12/04/13 Through 12/12/13
RESERS 6.13 LB KIT LOADED ANTIPASTO 1/6.13# 007111711475 71117.11475 11/4/13 Through 11/8/13
RESERS 9.5 LB KIT BUFFALO CHICKEN 1/4.75# 007111711474 71117.11474 10/31/13 Through 11/14/13
RESERS 0 KIT TRKY SALAD DRSG. 6/3.375# 007111708013 71117.08013 12/01/13 Through 12/07/13
RESERS 0 KIT GERMAN CHOC MOUSSE 2/4.25# 007111714184 71117.14184 11/25/2013
RESERS 32 OZ MACARONI ELBOW RESER 6/32z 071117184051 71117.18405 12/4/2013
RESERS 3 LB MACARONI ELBW DELI DESIGN 6/3# 071117671223 71117.67122 12/11/2013
RESERS 12 OZ MACARONI ELBOW RESER 12/12z 071117182224 71117.18222 11/27/13 Through 12/04/13
RESERS 3.5 OZ MACARONI ELBOW  12/3.5z 071117170108 71117.17010 11/27/13 Through 12/11/13
RESERS 8 LB MACARONI ELBOW RESER 3/8# 071117001884 71117.00188 11/27/13 Through 12/11/13
RESERS 48 OZ MACARONI SALAD AM CL 6/3# 071117193053 71117.19305 11/28/13 Through 12/08/13
RESERS 1 LB MACARONI SALAD AM CL 12/16z 071117190076 71117.19007 11/28/13 Through 12/09/13
RESERS 4 LB MACARONI ELBOW RESER 3/4# 071117002867 71117.00286 12/01/13 Through 12/11/13
RESERS 32 OZ MACARONI ELBOW RESER 6/32z 071117181517 71117.18151 12/03/13 Through 12/12/13
RESERS 16 OZ MACARONI ELBOW RESER 12/16z 071117183351 71117.18335 12/04/13 Through 12/10/13
RESERS 8 LB MACARONI GOUR W/CHS RESER 2/8# 071117002133 71117.00213 11/28/13 Through 12/12/13
RESERS 8 LB MACARONI HMSTYLE ELBOW RSR 3/8 071117002881 71117.00288 11/28/13 Through 12/05/13
RESERS 8 LB MACARONI HMSTYLE SEASHELL 2/8# 071117002249 71117.00224 11/26/13 Through 12/10/13
RESERS 4 LB MACARONI PARTY-PACK RESER 6/4# 071117001631 71117.00163 11/27/2013
RESERS 8 LB MACARONI REGULAR RESER 3/8# 071117002164 71117.00216 11/27/13 Through 12/12/13
RESERS 16 OZ MACARONI CHEESY CAD 12/454g 071117182415 71117.18241 12/1/2013
RESERS 16 OZ MACARONI AMISH AM CL 6/16z   K 071117190441 71117.19044 11/27/13 Through 12/11/13
RESERS 3 LB MACARONI AMISH AM CL 6/3#    K 071117193152 71117.19315 11/28/13 Through 12/04/13
RESERS 8 LB MACARONI AMISH RESER 3/8# 071117004410 71117.00441 11/28/13 Through 12/09/13
RESERS 10 LB KIT SEAFOOD RESER 2/4.9375# 007111711439 71117.11439 11/08/13 Through 11/22/13
RESERS 8 LB PASTA ARTICHOKE RESER 2/8# 071117142426 71117.14242 11/12/13 Through 11/20/13
RESERS 2.5 LB PASTA TWIST BASE RESER 2/2.5# 071117148077 71117.14807 11/10/13 Through 11/22/13
RESERS 5 LB PASTA CALIFORNIA RESER 2/5# 071117142709 71117.14270 11/11/13 Through 11/24/13
RESERS 5 LB PASTA ROMA FETA RESER 2/5# 071117142518 71117.14251 11/21/13 Through 11/29/13
RESERS 16 OZ PASTA BCN RANCH HVR AM CL 6/16 071117190489 71117.19048 11/14/13 Through 11/29/13
RESERS 3 LB PASTA BCN RANCH HVR AM CL 6/3# 071117193190 71117.19319 11/15/13 Through 11/29/13
RESERS 8 LB PASTA BCN RANCH HVR AM CL 2/8# 071117004861 71117.00486 11/19/13 Through 11/26/13
RESERS 8 LB PASTA ITALIAN RESER 2/8# 071117147599 71117.14759 11/12/13 Through 11/24/13
RESERS 6.5 LB KIT BLT PASTA SALAD 2/3.25# 007111711472 71117.11472 11/09/13 Through 11/21/13
RESERS 4.5 LB PASTA BOW TIE FLORENTINE 2/4.5 071117153149 71117.15314 11/09/13 Through 11/23/13
RESERS 8 LB PASTA ZESTY ROT W/BTN MUSH 2/8 071117142563 71117.14256 11/12/13 Through 11/24/13
RESERS 8 LB PARFAIT STRAWBERRY RESER 2/8# 071117152357 71117.15235 02/20/14 Through 04/20/14
RESERS 8 LB POTATO CREOLE RESER 2/8# 071117070101 71117.07010 11/17/13 Through 12/01/13
RESERS 5 LB POTATO HMS RED CAD  6/2.27kg 071117616293 71117.61629 11/19/13 Through 11/27/13
RESERS 5 LB POTATO BAKED SALAD RESER 2/5# 071117005561 71117.00556 11/10/13 Through 11/20/13
CHEF’S CHOICE 8 LB POTATO BAKED CHEFS CHOICE 2/8# 071117111507 71117.11150 11/14/13 Through 11/29/13
RESERS 8 LB POTATO CLASSIC RESER 2/8# 071117002102 71117.00210 11/19/13 Through 11/28/13
RESERS 8 LB POTATO COUNTRY RESER 3/8# 071117001891 71117.00189 12/01/13 Through 12/11/13
RESERS 16 OZ POTATO SALAD HVR AM CL 6/16z 071117190472 71117.19047 11/14/13 Through 11/29/13
RESERS 3 LB POTATO SALAD HVR AM CL 6/3# 071117193183 71117.19318 11/15/13 Through 11/29/13
RESERS 8 LB POTATO RANCH HVR AM CL 2/8# 071117004854 71117.00485 11/15/13 Through 11/29/13
RESERS 16 OZ POTATO DEVILED EGG AM CL 6/16z 071117190380 71117.19038 11/15/13 Through 11/29/13
RESERS 8 LB POTATO DEVILED EGG RESER 2/8# 071117002256 71117.00225 11/16/13 Through 12/01/13
RESERS 3 LB POTATO DEVILED EGG AM CL 6/3# 071117004809 71117.00480 11/20/13 Through 11/29/13
RESERS 11 LB KIT LOADED POTATO RESER 2/5.5# 007111706032 71117.06032 11/15/13 Through 11/26/13
RESERS 5 LB POTATO REGULAR SAM’S 6/5# 071117616507 71117.61650 12/04/13 Through 12/12/13
RESERS 8 LB POTATO GERMAN RESER 2/8# 071117141016 71117.14101 11/28/13 Through 12/12/13
RESERS 8 LB POTATO NEW ENGLAND RESER 2/8# 071117153453 71117.15345 11/26/13 Through 12/03/13
RESERS 8 LB POTATO DELUXE BAKED RESER 2/8# 071117142785 71117.14278 11/10/13 Through 11/24/13
RESERS 3 LB POTATO RED SKIN AM CL 6/3# 071117004816 71117.00481 11/20/13 Through 12/05/13
RESERS 16 OZ POTATO RED SKIN AM CL 6/16z 071117190052 71117.19005 11/20/13 Through 12/05/13
RESERS 16 OZ POTATO HOMESTYLE RESER 12/16z 071117183023 71117.18302 12/4/2013
RESERS 8 LB POTATO HOMESTYLE RESER 3/8# 071117002195 71117.00219 11/28/13 Through 12/12/13
RESERS 8 LB POTATO HOMESTYLE RSR LBL 3/8# 071117004830 71117.00483 11/28/13 Through 12/12/13
RESERS 30 LB POTATO HOMESTYLE RESER 1/30# 007111700221 71117.00221 11/28/13 Through 12/12/13
RESERS 5 LB POTATO HOMESTYLE RESER 2/5# 071117002119 71117.00211 12/04/13 Through 12/11/13
RESERS 8 LB POTATO RED SKIN DCD RESER 2/8# 071117141023 71117.14102 11/17/13 Through 11/30/13
RESERS 5 LB POTATO LOADED BAKED RESER 2/5# 071117115864 71117.11586 11/12/13 Through 11/24/13
RESERS 8 LB POTATO SOUTHERN MUST. RSR 3/8# 071117002140 71117.00214 11/28/13 Through 12/12/13
RESERS 3 LB POTATO MUST. DELI DESIGN 6/3# 071117671216 71117.67121 12/12/2013
RESERS 3 LB POTATO MUSTARD AM CL 6/3# 071117193039 71117.19303 11/28/13 Through 12/08/13
RESERS 16 OZ POTATO MUSTARD RESER 12/16z 071117183344 71117.18334 11/28/13 Through 12/11/13
RESERS 1 LB POTATO MUSTARD AM CL 12/16z 071117190038 71117.19003 11/28/13 Through 12/12/13
RESERS 8 LB POTATO MUSTARD RESER 3/8# 071117002126 71117.00212 11/28/13 Through 12/13/13
RESERS 4 LB POTATO MUSTARD RESER 3/4# 071117002270 71117.00227 11/29/13 Through 12/12/13
RESERS 32 OZ POTATO MUSTARD RESER 6/32z 071117184044 71117.18404 12/02/13 Through 12/12/13
RESERS 32 OZ POTATO MUSTARD RESER 6/32z 071117181531 71117.18153 12/03/13 Through 12/12/13
RESERS 8 LB POTATO MUSTARD CLASSIC 3/8# 071117002584 71117.00258 11/28/13 Through 12/12/13
RESERS 8 LB POTATO BAKED SALAD RESER 2/8# 071117004007 71117.00400 11/17/13 Through 12/01/13
RESERS 8 LB POTATO REDSKN TEXAS RESER 3/8# 071117855005 71117.85500 11/17/13 Through 11/30/13
RESERS 8 LB POTATO RED SPEC CUT W/SKIN 2/8 071117141054 71117.14105 11/14/13 Through 11/29/13
RESERS 8 LB POTATO THREE RESER 2/8# 071117004137 71117.00413 11/11/13 Through 11/25/13
RESERS 3 LB POTATO REG. DELI DESIGN 6/3# 071117671209 71117.67120 12/11/2013
RESERS 1 LB POTATO ORIGINAL AM CL 12/16z 071117190007 71117.19000 11/27/13 Through 12/10/13
RESERS 3.5 OZ POTATO REGULAR SS 12/3.5z 071117170009 71117.17000 11/27/13 Through 12/11/13
RESERS 4 LB POTATO REG PARTY-PACK RSR 6/4# 071117001624 71117.00162 11/27/13 Through 12/11/13
RESERS 8 LB POTATO REGULAR RESER 3/8# 071117002157 71117.00215 11/27/13 Through 12/12/13
RESERS 10 LB POTATO REGULAR RESER 2/10# 071117002782 71117.00278 11/28/13 Through 12/10/13
RESERS 16 OZ POTATO ORIGINAL RESER 12/16z 071117183306 71117.18330 11/28/13 Through 12/11/13
RESERS 48 OZ POTATO ORIGINAL AM CL 6/3# 071117193008 71117.19300 11/28/13 Through 12/12/13
RESERS 4 LB POTATO ORIGINAL RESER  3/4# 071117002232 71117.00223 11/29/13 Through 12/12/13
RESERS 32 OZ POTATO ORIGINAL RESER 6/32z 071117184006 71117.18400 12/02/13 Through 12/09/13
RESERS 5.5 OZ POTATO REGULAR SS 12/5.5z 071117171006 71117.17100 12/03/13 Through 12/11/13
RESERS 32 OZ POTATO REG. RESER 6/32z 071117181500 71117.18150 12/03/13 Through 12/12/13
RESERS 12 OZ POTATO ORIGINAL RSR 12/12z 071117182200 71117.18220 12/04/13 Through 12/12/13
RESERS 8 LB POTATO DICED W/EGG 3/8# 071117651355 71117.65135 11/28/13 Through 12/12/13
RESERS 16 OZ POTATO AMISH SLD AM CL 6/16z K 071117190458 71117.19045 11/27/13 Through 12/11/13
RESERS 3 LB POTATO AMISH SLD AM CL 6/3#  K 071117193169 71117.19316 11/28/13 Through 12/12/13
RESERS 8 LB POTATO AMISH RESER 3/8# 071117004380 71117.00438 11/28/13 Through 12/12/13
RESERS 8 LB POTATO RED W/SOUR CRM DL 2/8# 071117153651 71117.15365 11/18/13 Through 11/25/13
RESERS 8 LB POTATO HMSTYLE RCP w/EGG 2/8# 071117004038 71117.00403 11/16/13 Through 11/29/13
RESERS 11 LB KIT RED POTATO W/BC&BCN 2/5.5# 007111711446 71117.11446 11/17/13 Through 11/29/13
RESERS 5 LB PROT SEAFOOD DELUXE RESER 2/5# 071117113969 71117.11396 11/09/13 Through 11/23/13
RESERS 12 OZ PROT SEAFOOD SALAD AM CL 6/12z 071117190106 71117.19010 11/16/13 Through 11/27/13
RESERS 5 LB PROT TUNA SALAD RESER 2/5# 071117141382 71117.14138 11/18/13 Through 11/27/13
RESERS 3 LB PROT EGG CLASSIC SLD 2/3# 071117060492 71117.06049 11/15/13 Through 11/29/13
RESERS 5 LB PROT EGG CLSC SALAD 2/5# 071117141344 71117.14134 11/15/13 Through 11/29/13
RESERS 5 LB PROT TUNA CLSC SALAD 2/5# 071117141337 71117.14133 11/14/13 Through 11/28/13
RESERS 12 OZ PROT TUNA SALAD AM CL 6/12z 071117190120 71117.19012 11/26/13 Through 12/08/13
RESERS 5 LB PROT SEAFOOD SALAD RESER 2/5# 071117169027 71117.16902 11/25/13 Through 12/02/13
RESERS 5 LB PROT EGG SALAD RESER 2/5# 071117114126 71117.11412 11/11/13 Through 11/25/13
RESERS 8 LB PROT SEAFOOD SALAD RESER 2/8# 071117114157 71117.11415 11/16/13 Through 11/29/13
RESERS 5 LB PROT TUNA GOURMET RESER 2/5# 071117855067 71117.85506 11/16/13 Through 11/24/13
RESERS 5 LB PROT TUNA SALAD RESER 2/5# 071117114058 71117.11405 11/26/13 Through 12/12/13
RESERS 5 LB SALSA MANGO BAJA CAFE 2/5# 071117002829 71117.00282 11/14/13 Through 11/26/13
RESERS 36 OZ MEATLOAF GLAZE COSTCO 6/36oz 071117615012 71117.61501 12/21/13 Through 12/25/13
RESERS 5 LB SALSA MARGARITA BAJA 2/5# 071117001327 71117.00132 1/19/2014
RESERS 5 LB SALSA PICO DE GALLO 2/5# 071117001341 71117.00134 01/19/14 Through 01/23/14
RESERS 6 LB MOUSSE PUMPKIN RESER 2/6# 071117157697 71117.15769 11/12/13 Through 11/24/13
RESERS 12 OZ PUMPKIN MOUSSE RESER 6/12z 071117182736 71117.18273 11/15/13 Through 11/25/13
RESERS 8 LB SPEC CARROT/RAISIN RESER 2/8# 071117142105 71117.14210 11/21/13 Through 12/05/13
RESERS 5 LB SALSA BLACK BEAN BAJA 2/5# 071117001587 71117.00158 11/28/13 Through 12/11/13
RESERS 8 LB SPEC CUKE & ONION 2/8# 071117142839 71117.14283 11/27/13 Through 12/11/13
RESERS 8 LB BEANS BBQ AM HARVEST 2/8# 071117141757 71117.14175 11/17/13 Through 11/28/13
RESERS 8 LB SPEC 4-BEAN RESER 2/8# 071117002669 71117.00266 1/5/2014
RESERS 5 LB SPEC 4-BEAN SALAD RESER 2/5# 071117141351 71117.14135 11/28/13 Through 12/05/13
RESERS 5 LB SPEC PEA SALAD RESER 2/5# 071117142198 71117.14219 11/16/13 Through 11/30/13
RESERS 8 LB SPEC 4-BEAN RESER 2/8# 071117141375 71117.14137 12/24/2013
RESERS 16 OZ BEANS SMOKEHOUSE BBQ RSR 6/16z 071117183399 71117.18339 11/27/13 Through 12/11/13
RESERS 8 LB BEANS SMOKEHOUSE BBQ 2/8# 071117141726 71117.14172 11/28/13 Through 12/12/13
SAFEWAY 2.75 LB SLAW COLE SOUTHERN SFWY 6/2.75 021130067220 21130.06722 11/14/13 Through 11/14/13
SAFEWAY 15 OZ SLAW COLE CLASSIC SFWY 12/15z 021130066872 21130.06687 11/12/13 Through 11/23/13
SAFEWAY 6 LB DESSERT AMBROSIA SAFEWAY 2/6# 071117060027 71117.06002 11/29/13 Through 12/09/13
RESERS 18 OZ DRSG. BROCCOLI RESER 18/18z 071117061024 71117.06102 01/12/14 Through 01/14/14
RESERS 20 OZ DRSG. COLE SLAW 18/20z 071117061031 71117.06103 12/09/13 Through 12/24/13
RESERS 4 LB KIT BUFFALO CHICKEN 1/4.0625# 007111706047 71117.06047 11/15/13 Through 11/29/13
SAFEWAY 5.5 OZ MACARONI CLSC SFWAY SS 12/5.5z 021130067176 21130.06717 12/1/2013
SAFEWAY 2.75 LB MACARONI CLASSIC SFWAY 6/2.75# 021130067473 21130.06747 11/26/13 Through 12/10/13
SAFEWAY 8 LB MACARONI US CLASSIC SFWAY 3/8# 071117060171 71117.06017 11/27/13 Through 12/04/13
SAFEWAY 16 OZ MACARONI CLASSIC SFWAY 12/16z 021130066865 21130.06686 11/27/13 Through 12/10/13
SAFEWAY 4.5 LB PASTA SPIN w/CAVTAPI SFY 2/4.5 071117141634 71117.14163 11/20/13 Through 11/26/13
SAFEWAY 3.188 LB PASTA TRI-ROTINI RSR 6/3.1875# 071117061253 71117.06125 11/19/13 Through 12/03/13
SAFEWAY 16 OZ POTATO LOADED SAFEWAY 12/16z 021130068463 21130.06846 11/14/13 Through 11/28/13
SAFEWAY 3 LB POTATO CLASSIC SAFEWAY 6/3# 021130066902 21130.06690 11/26/13 Through 12/10/13
SAFEWAY 5.5 OZ POTATO CLASSIC SFWY SS 12/5.5z 021130067169 21130.06716 11/26/13 Through 12/10/13
SAFEWAY 8 LB POTATO US CLASSIC SAFEWAY 3/8# 071117060058 71117.06005 11/27/13 Through 12/09/13
SAFEWAY 16 OZ POTATO CLASSIC SAFEWAY 12/16z 021130066858 21130.06685 11/27/13 Through 12/11/13
SAFEWAY 8 LB POTATO DEVILED EGG SFWAY 3/8# 071117060195 71117.06019 11/14/13 Through 11/14/13
SAFEWAY 32 OZ POTATO DEVIL EGG SFWY 6/32 oz 021130069835 21130.06983 11/16/13 Through 11/30/13
SAFEWAY 16 OZ POTATO DEVILED EGG SFWY 12/16z 021130066889 21130.06688 11/17/13 Through 11/30/13
SAFEWAY 3 LB POTATO MUSTARD SAFEWAY 6/3# 021130066988 21130.06698 11/26/13 Through 12/10/13
SAFEWAY 16 OZ POTATO MUSTARD SAFEWAY 12/16z 021130066896 21130.06689 11/27/13 Through 12/03/13
SAFEWAY 3 LB POTATO SOUTHRN MUST SFWAY 6/3# 021130067152 21130.06715 11/30/13 Through 12/10/13
SAFEWAY 8 LB POTATO OLD FASH SFWAY 3/8# 071117060263 71117.06026 11/17/13 Through 11/24/13
SAFEWAY 16 OZ POTATO PICNIC SAFEWAY 12/16z 021130067312 21130.06731 11/17/13 Through 11/27/13
SAFEWAY 16 OZ POTATO R SKN w/DILL SFY 12/16z 021130067411 21130.06741 11/20/13 Through 12/01/13
SAFEWAY 7 OZ DIP CAJUN KRAB SFY 6/7z 021130124183 21130.12418 11/18/13 Through 12/04/13
RESERS 5 LB DIP CAJUN KRAB RESER 2/5# 071117169010 71117.16901 11/19/13 Through 12/03/13
SAFEWAY 7 OZ DIP KRAB & CHEESE SFY 6/7z 021130125197 21130.12519 11/15/13 Through 11/27/13
SAFEWAY 12 OZ PROT SEAFOOD SALAD SFY 6/12z 021130124121 21130.12412 11/19/13 Through 12/04/13
SAFEWAY 7 OZ DIP SMOKED SALMON SFY 6/7z 021130124145 21130.12414 11/24/13 Through 12/01/13
SAFEWAY 15 OZ PROT SEAFOOD w/SHRIMP SFY 6/15 021130067442 21130.06744 11/21/2013
SAFEWAY 3 LB PROT TUNA PREM DELI SFWY 2/3# 071117060362 71117.06036 11/14/13 Through 11/29/13
SAFEWAY 15 OZ PROT TUNA SALAD SFWY 6/15z 021130067428 21130.06742 11/19/13 Through 11/21/13
SAFEWAY 32 OZ SPEC BBQ BEANS SFWY 6/32 oz 021130069842 21130.06984 11/25/13 Through 12/08/13
SAFEWAY 8 LB SPEC 4-BEAN SAFEWAY 2/8# 071117060089 71117.06008 12/25/13 Through 01/05/14
SAV-A-LOT 12 OZ PIMENTO SPRD SAV-A-LOT 12/12z 051933197206 51933.19720 02/09/14 Through 02/12/14
STONEMILL 10 OZ DIP 3 CHS PEPERONCINI SMK 6/10 071117180367 71117.18036 11/25/13 Through 12/02/13
STONEMILL 11 OZ DIP CREAMY SPINACH SMK 6/11z 071117180428 71117.18042 11/25/13 Through 12/06/13
STONEMILL 10 OZ DIP ART/PARMESAN SMK 6/10z 071117180336 71117.18033 01/10/14 Through 01/21/14
STONEMILL 10 OZ DIP ART/JALAPENO SMK 6/10z 071117180312 71117.18031 11/24/13 Through 12/08/13
STONEMILL 10 OZ DIP SPIN/ART/PARM SMK 6/10z 071117180329 71117.18032 11/29/13 Through 12/11/13
STONEMILL 10.5 LB KIT CRAN CASHEW TUNA 2/5.25# 007111711501 71117.11501 11/20/2013
STONEMILL 10 LB KIT PESTO FETA ORZO 2/5.18# 007111711500 71117.11500 11/14/13 Through 11/28/13
STONEMILL 9 LB KIT TOMATO MOZZ PASTA 2/4.64# 007111711498 71117.11498 11/18/13 Through 11/28/13
STONEMILL 5 LB THAI NOODLE SALAD 2/5# 071117114997 71117.11499 11/14/13 Through 11/27/13
STONEMILL 5 LB CURRY GINGER COUSCOUS 2/5# 071117141818 71117.14181 11/15/2013
STONEMILL 4 LB POTATO DEVILED EGG SAM’S 6/4# 071117615876 71117.61587 11/16/13 Through 11/28/13
STONEMILL 5 LB POTATO NTRL TEXAS COSTCO 6/5# 071117615586 71117.61558 11/21/2013
STONEMILL 4 LB POTATO SOUTHERN SAM’S 6/4# 071117615869 71117.61586 11/25/13 Through 12/06/13
STONEMILL 4 LB POTATO COUNTRY STYLE RED 6/4# 071117616842 71117.61684 11/24/13 Through 12/02/13
STONEMILL 5 LB TABOULI SALAD 2/5# 071117114966 71117.11496 11/15/2013
ESSENTIAL EVERYDAY 15 OZ SLAW COLE EE 6/15z 041303820216 41303.82021 11/12/13 Through 11/26/13
ESSENTIAL EVERYDAY 44 OZ SLAW COLE EE 6/44z 041303820223 41303.82022 11/12/13 Through 11/26/13
ESSENTIAL EVERYDAY 48 OZ MACARONI CLASSIC SLD EE 6/3# 041303820247 41303.82024 11/27/13 Through 12/04/13
ESSENTIAL EVERYDAY 16 OZ MACARONI CLASSIC EE 6/16z 041303820230 41303.82023 11/28/13 Through 12/11/13
ESSENTIAL EVERYDAY 16 OZ MACARONI & CHEDDAR EE 6/16z 041303820292 41303.82029 12/01/13 Through 12/11/13
ESSENTIAL EVERYDAY 16 OZ POTATO BAKED SALAD EE 6/16z 041303820360 41303.82036 11/09/13 Through 11/17/13
ESSENTIAL EVERYDAY 48 OZ POTATO SALAD HOMESTYLE EE 6/3# 041303820179 41303.82017 11/14/2013
ESSENTIAL EVERYDAY 16 OZ POTATO SALAD HMSTYLE EE 6/16z 041303820148 41303.82014 11/14/13 Through 11/27/13
ESSENTIAL EVERYDAY 48 OZ POTATO DEVILED EGG EE 6/3# 041303820353 41303.82035 11/14/13 Through 11/18/13
ESSENTIAL EVERYDAY 16 OZ POTATO DEVILED EGG EE 6/16z 041303820346 41303.82034 11/14/13 Through 11/27/13
RESERS 8 LB POTATO DEVILED EGG RESER 2/8# 071117005578 71117.00557 11/18/13 Through 11/27/13
ESSENTIAL EVERYDAY 16 OZ POTATO SALAD MUSTARD EE 6/16z 041303820162 41303.82016 12/01/13 Through 12/11/13
ESSENTIAL EVERYDAY 48 OZ POTATO SALAD MUSTARD EE 6/3# 041303820193 41303.82019 12/02/13 Through 12/09/13
ESSENTIAL EVERYDAY 48 OZ POTATO SALAD ORIGINAL EE 6/3# 041303820209 41303.82020 11/27/13 Through 12/09/13
ESSENTIAL EVERYDAY 16 OZ POTATO SALAD ORIG. EE 6/16z 041303820131 41303.82013 11/28/13 Through 12/11/13
ESSENTIAL EVERYDAY 12 OZ PROT SEAFOOD SALAD EE 6/12z 041303820377 41303.82037 11/14/13 Through 11/21/13
ESSENTIAL EVERYDAY 12 OZ PROT TUNA SALAD EE 6/12z 041303820285 41303.82028 11/11/13 Through 11/18/13
SYSCO CLASSIC 7 LB SLAW HOMESTYLE SHRED SYSCO 2/7 074865188432 71117.67690 11/11/13 Through 11/26/13
SYSCO CLASSIC 7 LB SLAW DIXIE CHOPPED SYSCO 2/7# 074865818551 71117.67686 11/11/13 Through 11/23/13
SYSCO CLASSIC 7 LB SLAW COLE COURSE SYSCO 2/7# 074865101660 71117.67685 11/12/13 Through 11/26/13
SYSCO CLASSIC 7 LB SLAW SHREDDED SYSCO 2/7# 074865101677 71117.67687 11/11/13 Through 11/25/13
SYSCO CLASSIC 8 LB MACARONI ELBOW SYSCO 3/8# 074865084598 71117.67702 11/24/13 Through 12/08/13
SYSCO CLASSIC 8 LB MACARONI HOMESTYLE SYSCO 3/8# 074865754767 71117.67513 11/23/13 Through 12/02/13
SYSCO CLASSIC 8 LB MACARONI REGULAR SYSCO 3/8# 074865208369 71117.67512 11/24/13 Through 12/09/13
SYSCO CLASSIC 8 LB PASTA ITALIAN SYSCO 2/8# 074865101523 71117.67307 11/10/13 Through 11/22/13
SYSCO CLASSIC 8 LB POTATO COUNTRY SYSCO 3/8# 074865209113 71117.67546 11/28/13 Through 12/08/13
SYSCO CLASSIC 8 LB POTATO MUSTARD GOURMET SYS 3/8 074865428859 71117.67780 11/25/13 Through 12/09/13
SYSCO CLASSIC 8 LB POTATO HOMESTYLE SYSCO 3/8# 074865188449 71117.67510 11/25/13 Through 12/09/13
SYSCO CLASSIC 30 LB POTATO HOMESTYLE SYSCO 1/30# 007486575475 71117.67517 11/25/13 Through 12/09/13
SYSCO CLASSIC 8 LB POTATO RED SKIN SYSCO 2/8# 074865655507 71117.67520 11/15/13 Through 11/28/13
SYSCO CLASSIC 8 LB POTATO MUSTARD CLASSIC SYS 3/8 074865208352 71117.67785 11/25/13 Through 12/09/13
SYSCO CLASSIC 8 LB POTATO REGULAR SYSCO 3/8# 074865100915 71117.67504 11/24/13 Through 12/09/13
SYSCO CLASSIC 8 LB POTATO CLASSIC W/EGG SYSCO 3/8 074865745291 71117.67505 11/29/13 Through 12/07/13
SYSCO CLASSIC 5 LB PROT TUNA SALAD SYSCO 2/5# 074865800389 71117.68049 11/23/13 Through 12/08/13
SYSCO CLASSIC 8 LB SPEC CARROT/RAISIN SYSCO 2/8# 074865101516 71117.67273 11/21/13 Through 12/05/13
SYSCO CLASSIC 8 LB SPEC 4-BEAN SYSCO 2/8# 074865101165 71117.67413 1/5/2014
US FOODSERVICE 5 LB PIMENTO CHEESE CVF 2/5# 758108301528 58108.30152 2/19/2014
US FOODSERVICE 7 LB SLAW DIXIE HMSTYLE CVF 2/7# 758108301443 58108.30144 11/09/13 Through 11/23/13
US FOODSERVICE 7 LB SLAW SHORT SHRED CVF 2/7# 758108301559 58108.30155 11/09/13 Through 11/23/13
US FOODSERVICE 6 LB DESSERT PISTACHIO CRM CVF 2/6# 758108301719 58108.30171 11/15/13 Through 11/27/13
US FOODSERVICE 8 LB MACARONI ELBOW CVF 2/8# 758108301474 58108.30147 11/24/13 Through 12/08/13
US FOODSERVICE 8 LB MACARONI SC & CHEDDAR CVF 2/8# 758108301603 58108.30160 11/25/13 Through 12/08/13
US FOODSERVICE 5 LB PASTA CALIFORNIA CVF 2/5# 758108301481 58108.30148 11/09/13 Through 11/22/13
US FOODSERVICE 8 LB PASTA ROTINI CVF 2/8# 758108301641 58108.30164 11/10/13 Through 11/22/13
US FOODSERVICE 4.5 LB PASTA BOW TIE CVF 2/4.5# 758108301689 58108.30168 11/09/13 Through 11/23/13
US FOODSERVICE 8 LB POTATO COUNTRY STYLE CVF 2/8# 758108301511 58108.30151 11/28/13 Through 12/08/13
US FOODSERVICE 8 LB POTATO STHRN MUSTARD CVF 2/8# 758108301504 58108.30150 11/25/13 Through 12/09/13
US FOODSERVICE 8 LB POTATO MUSTARD DICED CVF 2/8# 758108301597 58108.30159 11/25/13 Through 12/08/13
US FOODSERVICE 8 LB POTATO RED ROYALE CVF 2/8# 758108301573 58108.30157 11/14/13 Through 11/27/13
US FOODSERVICE 8 LB POTATO FAMILY STYLE CVF 2/8# 758108373877 58108.37387 11/24/13 Through 12/05/13
US FOODSERVICE 8 LB POTATO DICED w/EGG CVF 2/8# 758108301467 58108.30146 11/29/13 Through 12/07/13
US FOODSERVICE 5 LB PROT EGG SALAD CVF 2/5# 758108301634 58108.30163 11/09/13 Through 11/23/13
US FOODSERVICE 8 LB PROT SEAFOOD SALAD CVF 2/8# 758108301566 58108.30156 11/14/13 Through 11/28/13
US FOODSERVICE 5 LB PROT TUNA SALAD CVF 2/5# 758108301450 58108.30145 11/28/13 Through 12/08/13
US FOODSERVICE 8 LB SPEC CARROT/RAISIN CVF 2/8# 758108301627 58108.30162 11/19/13 Through 12/03/13
US FOODSERVICE 8 LB SPEC CUCUMBER SALAD CVF 2/8# 758108301580 58108.30158 11/25/13 Through 12/08/13
US FOODSERVICE 8 LB SPEC 4-BEAN CVF 2/8# 758108301610 58108.30161 12/26/13 Through 01/05/14
WALMART 15 OZ SLAW WALMART 12/15z 681131916820 81131.91682 11/10/13 Through 11/21/13
WALMART 30 OZ SLAW WALMART 6/30z 681131916882 81131.91688 11/13/13 Through 11/22/13
WALMART 16 OZ DIP ART/JALP MARKETSIDE 6/16oz 081131039466 81131.03946 12/10/13 Through 12/20/13
WALMART 16 OZ DIP SPIN/ART MARKETSIDE 6/16oz 681131457804 79781.91720 11/24/13 Through 12/08/13
WALMART 32 OZ MACARONI AMISH WALMART 6/32z 681131917452 81131.91745 11/25/13 Through 12/05/13
WALMART 16 OZ MACARONI AMISH WALMART 12/16z 681131917445 81131.91744 11/25/13 Through 12/06/13
WALMART 4 LB MACARONI AMISH WALMART 6/4# 681131917056 81131.91705 11/25/13 Through 12/09/13
WALMART 4 LB MACARONI ELBOW WALMART 6/4# 681131916929 81131.91692 11/25/13 Through 12/05/13
WALMART 32 OZ MACARONI WALMART 6/32z 681131916868 81131.91686 11/28/13 Through 12/06/13
WALMART 16 OZ MACARONI WALMART 12/16z 681131916806 81131.91680 11/28/13 Through 12/09/13
WALMART 4 LB POTATO MUSTARD WALMART 6/4# 681131916912 81131.91691 11/25/13 Through 12/09/13
WALMART 16 OZ POTATO MUSTARD WALMART 12/16z 681131916790 81131.91679 11/25/13 Through 12/09/13
WALMART 32 OZ POTATO MUSTARD WALMART 6/32z 681131916851 81131.91685 11/25/13 Through 12/09/13
WALMART 4 LB POTATO AMISH WALMART 6/4# 681131917049 81131.91704 11/25/13 Through 12/09/13
WALMART 32 OZ POTATO AMISH WALMART 6/32z 681131917445 81131.91747 11/28/13 Through 12/06/13
WALMART 16 OZ POTATO AMISH WALMART 12/16z 681131917469 81131.91746 11/28/13 Through 12/08/13
WALMART 32 OZ POTATO ORIGINAL WALMART 6/32z 681131916844 81131.91684 11/25/13 Through 12/05/13
WALMART 4 LB POTATO REGULAR WALMART 6/4# 681131916905 81131.91690 11/25/13 Through 12/09/13
WALMART 16 OZ POTATO ORIGINAL WALMART 12/16z 681131916783 81131.91678 11/28/13 Through 12/09/13
WALMART 4 LB POTATO REDSKIN WALMART 6/4# 081131916934 81131.91693 11/20/13 Through 12/02/13
WALMART 32 OZ POTATO REDSKIN WALMART 6/32z 681131916875 81131.91687 11/20/13 Through 12/02/13
WALMART 16 OZ POTATO REDSKIN WALMART 12/16z 681131916813 81131.91681 11/25/13 Through 11/27/13
WALMART 12 OZ PROT TUNA SLD WALMART 12/12z 081131917559 81131.91755 11/14/13 Through 11/26/13
WALMART 16 OZ BEANS BAKED WALMART 12/16z 681131916837 81131.91683 11/25/13 Through 12/05/13
WALMART 32 OZ BEANS BAKED WALMART 6/32z 681131916875 81131.91689 11/25/13 Through 12/09/13
YODER 4.5 LB SLAW CHOPPED YODER 2/4.5# 073474550012 73474.55001 11/20/13 Through 11/24/13
YODER 30 OZ SLAW COLE YODER 6/30 oz 073474010387 73474.01038 11/16/13 Through 11/23/13
YODER 15 OZ SLAW COLE YODER 12/15 oz 073474887378 73474.88737 11/16/13 Through 12/01/13
YODER 4.5 LB SLAW SHREDDED YODER 2/4.5# 073474550166 73474.55016 11/16/13 Through 11/22/13
YODER 2.75 LB SLAW COLE YODER 6/2.75# 073474100231 73474.10023 11/18/13 Through 11/22/13
YODER 5 LB RELISH CRANBRY YODER 2/5# 073474681143 73474.68114 11/28/13 Through 12/08/13
YODER 32 OZ MACARONI DELI MATE YODER 6/32z 073474010486 73474.01048 11/27/13 Through 12/04/13
YODER 16 OZ MACARONI DELI MATE YODER 12/16 073474887354 73474.88735 11/27/13 Through 12/12/13
YODER 3 LB MACARONI YODER 6/3# 073474100255 73474.10025 11/28/13 Through 12/05/13
YODER 5 LB MACARONI YODER 2/5# 073474550159 73474.55015 11/28/13 Through 12/12/13
YODER 32 OZ MACARONI AMISH YODER 6/32 oz 073474010455 73474.01045 11/27/13 Through 12/05/13
YODER 5 LB MACARONI AMISH YODER 2/5# 073474887293 73474.88729 11/28/13 Through 12/12/13
MY PREMIER 18 LB POTATO MY PREMIER 6/3# 007347410067 73474.10067 11/15/13 Through 11/25/13
MY PREMIER 10 LB POTATO MY PREMIER 2/5# 007347455031 73474.55031 11/16/13 Through 11/29/13
MY PREMIER 10 LB POTATO MUSTARD MY PREMIER 2/5# 007347455032 73474.55032 11/16/13 Through 11/22/13
YODER 32 OZ POTATO MUSTARD YODER 6/32 oz 073474010479 73474.01047 11/27/13 Through 12/05/13
YODER 16 OZ POTATO MUSTARD YODER 12/16 oz 073474887361 73474.88736 11/27/13 Through 12/12/13
YODER 3 LB POTATO MUSTARD YODER 6/3# 073474010202 73474.01020 11/28/13 Through 12/05/13
YODER 5 LB POTATO MUSTARD YODER 2/5# 073474550104 73474.55010 11/29/13 Through 12/12/13
YODER 32 OZ POTATO AMERICAN YODER 6/32 oz 073474010462 73474.01046 11/27/13 Through 12/05/13
YODER 5 LB POTATO AMERICAN YODER 2/5# 073474550098 73474.55009 11/27/13 Through 12/12/13
YODER 3 LB POTATO AMERICAN YODER 6/3# 073474010219 73474.01021 11/28/13 Through 12/05/13
YODER 16 OZ POTATO AMERICAN YODER 12/16 oz 073474887385 73474.88738 11/28/13 Through 12/12/13
YODER 3 LB POTATO AMISH YODER 6/3 # 073474681631 73474.68163 11/28/2013
YODER 32 OZ POTATO AMISH YODER 6/32 oz 073474010394 73474.01039 11/27/13 Through 12/04/13
YODER 5 LB POTATO AMISH YODER 2/5# 073474887286 73474.88728 11/27/13 Through 12/12/13
YODER 10 LB SPEC BEAN KIDNEY SALAD DS 2/5# 007347499042 73474.99042 11/21/2013
YODER 10 LB BEANS BAKED AMISH YODER 2/5# 007347488727 73474.88727 11/25/13 Through 12/05/13
YUM 8 LB MACARONI CREAMY ELBOW YUM 3/8# 885251266173 54627.20863 11/24/13 Through 12/06/13
YUM 8 LB POTATO TWO MUSTARD YUM 3/8# 885251033225 54627.20848 11/30/13 Through 12/06/13
YUM 8 LB POTATO FARM STYLE YUM 3/8# 885251252626 54627.20805 12/2/2013
CANADA
Brand Net Weight Item Description Unit UPC Case UPC Use By Date
BLOCK & BARREL 5 LB PASTA CALIFORNIA SALAD BB 2/5# 074865797313 74865.79731 11/09/13 Through 11/22/13
BLOCK & BARREL 4.5 LB PASTA BOW TIE FLORTNE BB 2/4.5 074865797337 74865.79733 11/09/13 Through 11/23/13
BLOCK & BARREL 5 LB POTATO RED SKIN DELUXE BB 2/5# 074865797399 74865.79739 11/14/13 Through 11/27/13
BLOCK & BARREL 5 LB POTATO RD SKN W/SC&DILL BB 2/5 074865797252 74865.79725 11/19/13 Through 11/29/13
BLOCK & BARREL 5 LB PASTA GOUR W/CHDR CHSE BB 2/5# 074865797283 74865.79728 11/28/13 Through 12/07/13
CASA SOLANA 5 LB SALSA MARGARITA CS 2/5# 074865776394 74865.77639 01/09/14 Through 01/19/14
MRS. GILES 5 LB SPEC APPLES SPICED GILES 2/5# 072299158700 72299.15870 11/21/13 Through 12/06/13
ORVAL KENT 5 LB POTATO SLD SLCD STKHSE OK 2/5# 079453469252 79453.46925 11/29/13 Through 12/08/13
RESERS 454 GR DIP CREAMY SPINACH CAD 12/454g 071117612066 71117.61206 11/28/2013
RESERS 16 OZ POTATO HOMESTYLE CAD 6/454g 071117612516 71117.61251 11/28/2013
RESERS 16 OZ MACARONI CHEESY CAD 12/454g 071117182415 71117.18241 12/1/2013
RESERS 8 LB SPEC 4-BEAN RESER 2/8# 071117002669 71117.00266 1/5/2014
RESERS 5 LB SALSA MARGARITA BAJA 2/5# 071117001327 71117.00132 1/19/2014
RESERS 5 LB SALSA PICO DE GALLO 2/5# 071117001341 71117.00134 01/19/14 Through 01/23/14
RESERS 8 LB PARFAIT STRAWBERRY RESER 2/8# 071117152357 71117.15235 02/20/14 Through 04/20/14
RESERS 5 LB PASTA CALIFORNIA RESER 2/5# 071117142709 71117.14270 11/11/13 Through 11/24/13
RESERS 7 LB SLAW SHREDDED RESER 2/7# 071117153637 71117.15363 11/11/13 Through 11/25/13
RESERS 7 LB SLAW HOMESTYLE SHRED RESER 2/7 071117151268 71117.15126 11/11/13 Through 11/26/13
RESERS 7 LB SLAW REGULAR RESER 2/7# 071117151244 71117.15124 11/12/13 Through 11/24/13
RESERS 5 LB POTATO LOADED BAKED RESER 2/5# 071117115864 71117.11586 11/12/13 Through 11/24/13
RESERS 5 LB SALSA MANGO BAJA CAFE 2/5# 071117002829 71117.00282 11/14/13 Through 11/26/13
RESERS 15 OZ SLAW OIL/VINEGAR CAD 6/425g 071117612547 71117.61254 11/14/13 Through 11/28/13
RESERS 1.25 KG SLAW CRUNCHY RSR CAD 6/1.25kg 071117612257 71117.61225 11/14/13 Through 11/28/13
RESERS 426 GR SLAW CRUNCHY CAD 12/425g 071117182446 71117.18244 11/14/13 Through 11/28/13
RESERS 16 OZ PASTA BCN RANCH HVR CAD 6/454g 071117612509 71117.61250 11/14/13 Through 11/29/13
RESERS 12 OZ POTATO GOURMET RED CAD 12/340g 071117612097 71117.61209 11/15/13 Through 11/28/13
RESERS 8 LB POTATO RANCH HVR AM CL 2/8# 071117004854 71117.00485 11/15/13 Through 11/29/13
RESERS 9 LB SLAW OIL AND VINEGAR 2/9# 071117151909 71117.15190 11/16/13 Through 11/28/13
RESERS 7 LB SLAW DIXIE CHOPPED RESER 2/7# 071117151251 71117.15125 11/16/13 Through 11/29/13
RESERS 16 OZ POTATO DEVILED EGG CAD 6/454g 071117612523 71117.61252 11/16/13 Through 11/30/13
RESERS 8 LB POTATO DEVILED EGG RESER 2/8# 071117002256 71117.00225 11/16/13 Through 12/01/13
RESERS 8 LB POTATO RED SKIN DCD RESER 2/8# 071117141023 71117.14102 11/17/13 Through 11/30/13
RESERS 1.81 KG POTATO GOURMET CAD 6/1.81kg 071117001648 71117.00164 11/17/13 Through 11/30/13
RESERS 5 LB POTATO HMS RED CAD  6/2.27kg 071117616293 71117.61629 11/19/13 Through 11/27/13
RESERS 8 LB SPEC CARROT/RAISIN RESER 2/8# 071117142105 71117.14210 11/21/13 Through 12/05/13
RESERS 8 LB DIP CREAMY SPINACH RESER 2/8# 071117169874 71117.16987 11/22/13 Through 12/03/13
RESERS 1.25 KG POTATO w/EGG CAD 6/1.25kg 071117613216 71117.61321 11/27/13 Through 12/09/13
RESERS 454 GR POTATO w/EGG CAD 12/454g 071117182439 71117.18243 11/27/13 Through 12/09/13
RESERS 1.25 KG POTATO SLD CAD 6/1.25kg 071117613209 71117.61320 11/27/13 Through 12/09/13
RESERS 454 GR POTATO SALAD CAD 12/454g 071117182422 71117.18242 11/27/13 Through 12/09/13
RESERS 8 LB DRSG. CHICKEN SALAD RSR 2/8# 071117147612 71117.14761 11/27/13 Through 12/11/13
RESERS 8 LB MACARONI ELBOW RESER 3/8# 071117001884 71117.00188 11/27/13 Through 12/11/13
RESERS 1.25 KG MACARONI REG CAD 6/1.25kg 071117613223 71117.61322 11/27/13 Through 12/11/13
RESERS 3.5 OZ POTATO REGULAR SS 12/3.5z 071117170009 71117.17000 11/27/13 Through 12/11/13
RESERS 8 LB SPEC CUKE & ONION 2/8# 071117142839 71117.14283 11/27/13 Through 12/11/13
RESERS 8 LB MACARONI REGULAR RESER 3/8# 071117002164 71117.00216 11/27/13 Through 12/12/13
RESERS 8 LB POTATO REGULAR RESER 3/8# 071117002157 71117.00215 11/27/13 Through 12/12/13
RESERS 8 LB POTATO HOMESTYLE RESER 3/8# 071117002195 71117.00219 11/28/13 Through 12/12/13
RESERS 8 LB POTATO DICED W/EGG 3/8# 071117651355 71117.65135 11/28/13 Through 12/12/13
RESERS 8 LB POTATO COUNTRY RESER 3/8# 071117001891 71117.00189 12/01/13 Through 12/11/13
RESERS 454 GR MACARONI ELBOW CAD 12/454g 071117182408 71117.18240 12/03/13 Through 12/10/13
RESERS 8 LB SPEC 4-BEAN BI-LING 2/8# 071117612813 71117.61281 12/26/13 Through 01/05/14
SYSCO CLASSIC 8 LB SPEC 4-BEAN SYSCO 2/8# 074865101165 71117.67413 1/5/2014
SYSCO CLASSIC 7 LB SLAW DIXIE CHOPPED SYSCO 2/7# 074865818551 71117.67686 11/11/13 Through 11/23/13
SYSCO CLASSIC 7 LB SLAW HOMESTYLE SHRED SYSCO 2/7 074865188432 71117.67690 11/11/13 Through 11/26/13
SYSCO CLASSIC 7 LB SLAW COLE COURSE SYSCO 2/7# 074865101660 71117.67685 11/12/13 Through 11/26/13
SYSCO CLASSIC 8 LB POTATO RED SKIN SYSCO 2/8# 074865655507 71117.67520 11/15/13 Through 11/28/13
SYSCO CLASSIC 8 LB SPEC CARROT/RAISIN SYSCO 2/8# 074865101516 71117.67273 11/21/13 Through 12/05/13
SYSCO CLASSIC 8 LB MACARONI ELBOW SYSCO 3/8# 074865084598 71117.67702 11/24/13 Through 12/08/13
SYSCO CLASSIC 8 LB MACARONI REGULAR SYSCO 3/8# 074865208369 71117.67512 11/24/13 Through 12/09/13
SYSCO CLASSIC 8 LB POTATO REGULAR SYSCO 3/8# 074865100915 71117.67504 11/24/13 Through 12/09/13
SYSCO CLASSIC 8 LB POTATO COUNTRY SYSCO 3/8# 074865209113 71117.67546 11/28/13 Through 12/08/13
SYSCO CLASSIC 8 LB POTATO CLASSIC W/EGG SYSCO 3/8 074865745291 71117.67505 11/29/13 Through 12/07/13
TARGET CANADA 426 GR SLAW COLE TARGET CAD 12/425g 628919002405 28919.00240 11/14/13 Through 11/28/13
TARGET CANADA 454 GR MACARONI TARGET CAD 12/454g 628919002399 28919.00239 11/24/13 Through 12/07/13
TARGET CANADA 454 GR POTATO & EGG TARGET CAD 12/454 628919002382 28919.00238 11/24/13 Through 12/07/13
TARGET CANADA 454 GR POTATO SLD TARGET CAD 12/454g 628919002375 28919.00237 12/01/13 Through 12/02/13