Source: MRS 2020
MRS: 1156 — Vegetables (1000s)

Assorted Vegetable Juice, 4 ounce - Crumb

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, Sun Splash, 4 ounce, #2421
50  containers
Vegetable Juice, Paradise Punch, 4 ounce, #2420
50  containers
DIRECTIONS

1.

On the day prior to service, refrigerate the shelf-stable juice packets at 41 degrees F or lower.

CCP: Hold under refrigeration (41 degrees F or lower) until ready for service.

2.

Serve a variety of juices on line.

3.

Portion 1 4-ounce carton of juice per serving. Each portion provides 1/2 cup of 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.

Nutrients Per Serving
Calories
48
Carbohydrates
12.00 g
Dietary Fiber
0.00 g
Protein
0.00 g
Sodium
22.50 mg
Total Fat
0.00 g
Sat. Fat
0.00 g
Trans Fat
0.00 g