Source: MRS 2021
MRS: 6645 — Fruit (6500s)

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
Fruits
  •  Fruits

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
DIRECTIONS

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 1 4-ounce carton 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.

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