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Yield: 32 servings | Serving Size: 3.3 ounces
Child Nutrition: 1 meat/meat alternate
| HACCP Process III.
Stir all ingredients together in half hotel pan. Cover.
Heat on full steam for 30 to 35 minutes or until 165°F.
CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above
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