Source: MRS 2015
MRS: 1156 — Vegetables (1000s)

Assorted Vegetable Juice

Meal Component Contribution:
1/2 cup red/orange vegetable juice
Number of Portions: 100  Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
Vegetables (Red/Orange)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Vegetable Juice, Power Punch, #2419
50 container(s)
Vegetable Juice, Tropical, #2420
50 container(s)
DIRECTIONS

1.

Keep juices refrigerated at 41 degrees F or lower until ready for service.

2.

Serve a variety of juices on line.
Portion 1 4-ounce carton of juice per serving. Each portion provides 1/2 cup of red/orange vegetable juice.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

Miscellaneous Notes

This vegetable juice blend has vegetables from more than one subgroup. Therefore, it contributes to the "additional" vegetable subgroup.

Nutrients Per Serving
Calories
57
Carbohydrates
14.00 g
Dietary Fiber
0.00 g
Protein
0.00 g
Sodium
25.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g