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Yield: 16 servings | Serving Size: 3.5 ounces
Child Nutrition: 1 meat/meat alternate
| HACCP Process III.
Combine all ingredients in half steam table pan.
Cover. Heat on full steam, about 20 minutes, until sauce reaches 165°F for 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
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