Source: MRS 2020
MRS: 1245 — Fruit (1200s)

Assorted Fruit Juices-Shelf Stable

Meal Component Contribution:
½ cup fruit
Number of Portions: 96  Size of Portion: 4 ounce carton
Recipe HACCP Process: #1 - No cook
Fruits
  •  Fruits

INGREDIENT
MEASURE (FOR 96 SERVINGS)
Juice, Apple, 4 oz. Shelf Stable,#2525
33  (4-ounce) carton(s)
Juice,OrangeTangerine, 4 oz., Shelf Stable, #2527
33  (4-ounce) carton(s)
Juice, StrawberryKiwi, 4 oz. Shelf Stable, #2526
34  (4-ounce) carton(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 ½ cup of fruit.

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

Nutrients Per Serving
Calories
62
Carbohydrates
10.47 g
Dietary Fiber
0.00 g
Protein
0.00 g
Sodium
5.00 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g