1. Thaw turkey tenderloin medallions under refrigeration 2 days in advance.
2. Toss or brush turkey medallions with BBQ sauce.
3. Dice honeydew and cantaloupe.
4. Portion 3 oz spoodle (1.8 oz) of turkey medallions into the bento tray.
5. Arrange ½ cup of fruit, 1/2 cup tomatoes, 1 oz. of cheddar cheeze cubes, 1.6 oz. of crackers, and 1 oz ranch dressing into individual compartments of the tray.
6. Cover and refrigerate until service. Serve cold.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

Ensure cold food is held at a temperature below 41 ° F.