Assorted Fruit Juices (Shelf Stable)

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

INGREDIENT	MEASURE (FOR 96 SERVINGS)
Juice, Apple, 4 oz. Shelf Stable,#2525	33 (4-ounce) cartons
Juice,OrangeTangerine, 4 oz., Shelf Stable, #2527	33 (4-ounce) cartons
Juice, StrawberryKiwi, 4 oz. Shelf Stable, #2526	34 (4-ounce) cartons

1.	The day before service, refrigerate the juices at 41 degrees F or lower. CCP: Refrigerate at 41 degrees F or lower .
2.	Serve a variety of chilled juices on the line.
3.	Serve a variety of juices on line. Portion ½ cup of juice per serving. Each portion provides ½ cup of fruit juice. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Calories

Carbohydrates

14.93 g

Dietary Fiber

0.00 g

Protein

0.00 g

Sodium

9.00 mg

Total Fat

0.00 g

Sat. Fat

0.00 g

Trans Fat

0.00 g