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Poultry Sausage Patties
¾ oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 patty
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Sausage Patty, Poultry, Fully Cooked, Frozen,1.5 oz. Patty, #1066 | 100 patties |
DIRECTIONS
1. | Prepare the sausage patties from a frozen state according to the directions on the package and/or case. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Place the sausage patties on the heated portion of the service line for service. CCP: Cover and maintain patties at a minimum temperature of 135 degrees F or higher. |
3. | Portion one sausage patty per serving. Each portion provides ¾ oz. eq. meat/meat alternate. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftovers. |
Production Notes
- Prepare the Sausage Patty for just-in-time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.