HOT PREPARATION: Combine all cheese sauce ingredients in steam table pan; cover. Heat on full steam until sauce reaches 165°F for at least 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
COLD PREPARATION: Combine all cheese sauce ingredients. Refrigerate immediately.
CCP: Maintain cold food at 41°F or below
Chill ready to eat food from 70°F to 41°F within 4 hours
Serve hot as sauce for grain bowls and potato toppings or over roasted vegetables.
Use cold as a spread on Mediterranean wraps or as a sauce option for pasta or chicken salads or bento boxes.