SMI Review Food Based Menu Planning and Production Record
CCP: Hold for hot service at 135(F or above. K-12: ½ cup Pineapple, fresh Refer to Fruit & Vegetable Order Guide for amount needed. With gloved hands, cube pineapple and refrigerate for service. CCP: Hold for cold service at 41(F or below. K-12: ½ cup Fruit Choice, canned Select an additional fruit choice to offer on the menu. ................
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