The Prime Plate

The Prime Plate UST Branch is now open at the Ground Floor of San Martin De Porres
Bldg. (Medicine Bldg.). Thomasians can now experience the same great taste and
affordable meals that we are known for.

Food Preparation

Food preparation in the Prime Plate takes place in the canteen and in their commissary
in España. At 5am, the staff starts cooking rice, corned beef, tuna and frying eggs that will be
served to early customers. At 6am, meals/dishes prepared in their España commissary will then
be delivered and served for the next line of customers.

Nutritional Values

One of the concerns of the Prime Plate is the observance of serving a balanced meal.
An example given is that they are to consider the food content of the dish they are to serve. A
food that contains too much uric acid should be paired with leafy vegetables for the meal to be
balanced. Moreover, it always made sure that there is variation of dishes served (such as:
fried/dry meals, sautéed meals, soup, dishes with sauce, salads and desserts). Secondly, based
on their statement they also avoid serving fatty foods and as much as possible try to serve
dishes that are less oily. Lastly, they also consider the calorie count of some dishes such as
their roast beef and lechon belly by weighing it according to the proper amount per serving.
Food Sanitation

One of the policies of Prime Plate canteen is “CLAYGO” or Clean As You Go Policy
which is to maintain the cleanliness of the area. Another way on how cleanliness is observed
is through simultaneously wiping the tables and mopping the floor whenever the area appears
to be less crowded.

Food Transport
Main course meals are stored in a closed container and delivered to the canteen (from
their España commissary which is 1-1.5km away and takes 5-10 mins for it to be brought to
the canteen) by 6 in the morning.

Food Storage

Prime Plate Canteen stores their food (prepared meals and ingredients) underneath the
display area inside a closed container.

Leftover Food

Prime Plate Canteen seldom have leftover food since they have a wide range of
customers every day. In cases that there are leftovers, they emphasized that they do not reheat
and serve it once again on the next day. Rather, they either give it to guards and employees or
serve it to their other outlet (that is open until 11pm).

Choosing the food to be served

Prime Plate follows a menu cycle wherein meals range from international to regional
dishes that varies per day. They serve at-least 4 meals of pork and chicken and at-least 2 meals
of beef and fish. They conduct food tasting in restaurants to be able to determine its taste,
ingredients and preparation of the food they are to include in their menu.