SMI Review Food Based Menu Planning and Production Record
Purchase or prepare Ranch dressing containing no more than 6 gm of fat per 1 fl oz. Purchase .8 gallons for every 100 1 fl oz portions. CCP: Refrigerate and serve at. 41⁰ F. or below if school-prepared dressing is served. K-12: 1 fl oz . or. 2 Tbsp. Mustard. Purchase bulk or packets. If bulk, purchase 2 cups for every 100 1 tsp servings. ................
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