Scanned with CamScanner HACCP Recipe Terms Check temperature of food at least every four hours and record Check temperature of storage area at beginning of shift. Cook eggs, poultry, fish, and meat in a microwave oven to a minimum temperature of 165 degrees F. Cook fish to a minimum of 145 degrees F for 15 seconds. Cook ground meats to a minimum of 155 degrees F for 15 seconds. Cook poultry to a minimum of 165 degrees F for 15 seconds. Cook vegetables to a temperature of 135 degrees F or higher. Cooked food should be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or lower in an additional 4 hours. Cool foods to at least 70 degrees F before refrigerating or freezing. Crack egg in separate bowl before combining to larger bowl. Discard food held in the temperature danger zone for longer than four hours. Hold cold foods at an internal temperature of 41 degrees F or lower. Hold frozen foods at a temperature of 0 degrees F or lower. Thaw food in a microwave oven if it will be cooked immediately after. Hold hot foods at a minimum internal temperature of 135 degrees F or higher. Hold hot foods at a minimum internal temperature of 135 degrees F or higher. Inspect can before opening for swollen ends, rust, or dents. Label food for storage with ingredient list and date of preparation. Prepare raw foods separately from ready to eat foods. Reduce the size or quantity of food to be cooled. Reheat food to 165 degrees F for 15 seconds. Remove from the refrigerator only as much product as can be prepared at one time. Remove jewelry Rotate products to ensure that the oldest inventory is used first. Sanitize work surface, equipment, and utensils. Store chemicals away from food products. Store cut melons at 41 degrees F or lower. Store fresh-cut produce between 33 to 41 degrees F to maintain quality. Store raw meat, poultry, and fish in the bottom of the refrigerator. Thaw food by submerging under running potable water at a temperature of 70 degrees F or lower. Thaw food in a microwave oven if it will be cooked immediately after. Thaw food in the refrigerator at 41 degrees F or lower. Use a clean, sanitized, and calibrated thermometer to measure the internal temperature of foods. Wash all fresh fruit prior to serving Wash your hands Wear gloves Wear hairnet Standardized Recipe Form Recipe Name_____________________________________ Category_______________________________ Recipe #__________________________ (i.e., entrée, breads) HACCP Process: _____ 1 – No Cook _____ 2 – Cook & Same Day Serve _____ 3 – Cook, Cool, Reheat, Serve Ingredients For ___________Servings Directions: Include step by step instructions, the critical control points (CCP-specific points at which a hazard can be reduced, eliminated or prevented) and critical limit (time and/or temperature that must be achieved to control a hazard). Weight Measure Serving Size___________________ Pan Size_______________.

1. Scanned with CamScanner
HACCP Recipe Terms
Check temperature of food at least every four hours and record
Check temperature of storage area at beginning of shift.
Cook eggs, poultry, fish, and meat in a microwave oven to a
minimum temperature of 165 degrees F.
Cook fish to a minimum of 145 degrees F for 15 seconds.
Cook ground meats to a minimum of 155 degrees F for 15
seconds.
Cook poultry to a minimum of 165 degrees F for 15 seconds.
Cook vegetables to a temperature of 135 degrees F or higher.
Cooked food should be cooled from 135 degrees F to 70 degrees
F within 2 hours and from 70 degrees F to 41 degrees F or lower
in an additional 4 hours.
Cool foods to at least 70 degrees F before refrigerating or
freezing.
Crack egg in separate bowl before combining to larger bowl.
Discard food held in the temperature danger zone for longer
than four hours.
Hold cold foods at an internal temperature of 41 degrees F or
lower.
Hold frozen foods at a temperature of 0 degrees F or lower.
Thaw food in a microwave oven if it will be cooked
immediately after.
Hold hot foods at a minimum internal temperature of 135
degrees F or higher.
Hold hot foods at a minimum internal temperature of 135
degrees F or higher.
Inspect can before opening for swollen ends, rust, or dents.

2. Label food for storage with ingredient list and date of
preparation.
Prepare raw foods separately from ready to eat foods.
Reduce the size or quantity of food to be cooled.
Reheat food to 165 degrees F for 15 seconds.
Remove from the refrigerator only as much product as can be
prepared at one time.
Remove jewelry
Rotate products to ensure that the oldest inventory is used first.
Sanitize work surface, equipment, and utensils.
Store chemicals away from food products.
Store cut melons at 41 degrees F or lower.
Store fresh-cut produce between 33 to 41 degrees F to maintain
quality.
Store raw meat, poultry, and fish in the bottom of the
refrigerator.
Thaw food by submerging under running potable water at a
temperature of 70 degrees F or lower.
Thaw food in a microwave oven if it will be cooked
immediately after.
Thaw food in the refrigerator at 41 degrees F or lower.
Use a clean, sanitized, and calibrated thermometer to measure
the internal temperature of foods.
Wash all fresh fruit prior to serving
Wash your hands
Wear gloves
Wear hairnet
Standardized Recipe Form
Recipe Name_____________________________________
Category_______________________________ Recipe
#__________________________
(i.e., entrée, breads)
HACCP Process: _____ 1 – No Cook _____ 2 – Cook & Same
Day Serve _____ 3 – Cook, Cool, Reheat, Serve

3. Ingredients
For ___________Servings
Directions: Include step by step instructions, the critical
control points (CCP-specific points at which a hazard can be
reduced, eliminated or prevented) and critical limit (time and/or
temperature that must be achieved to control a hazard).
Weight
Measure
Serving Size___________________ Pan

4. Size_____________________ Oven Temperature &
Baking Time:
Temperature Minutes
Yield_________________________ Number of Pans
______________ Conventional ___________
__________
Convection ___________ __________
Assignment:
Standardize Recipe with HACCP steps
Use the Lasagna Recipe in the text book in Chapter 6. Use the
Form posted on Blackboard to write the recipe. Fill in the
ingredients in the ingredient column, measurement in the
measurement column. In the Directions place the written
instructions but also add HACCP steps that would be
appropriate.
ADDED Steps in the recipe:
It is common that the recipe also has instructions regarding
holding, cooling (for leftover use) and reheating for leftovers.
Add these three steps:
Holding
Cooling
reheating
8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for
Schools | What's Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 1/5

5. USDA is an equal opportunity provider, employer, and lender.
Chicken or Turkey Taco - USDA Recipe D-130C for Schools
Makes: 50 or 100 Servings
50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
*Fresh onions, chopped 6 oz 1 cup 2 Tbsp 2 tsp 12 oz 2 1/4 cups
1 Tbsp 1 tsp
Frozen corn 1 lb 2 3/4 cups 2 lb 1 qt 1 1/2 cups
Garlic powder 1 Tbsp 1 1/2 tsp 3 Tbsp
Salt 1 tsp 2 tsp
Ground black pepper 2 tsp 1 Tbsp 1 tsp
Canned no-salt-added tomato paste 14 oz 1 1/2 cups (1/8 No. 10
can) 1 lb 12 oz 3 cups (1/4 No. 10 can)
Water 1 qt 2 cups 3 qt
Chili powder 2 Tbsp 1/4 cup
Ground cumin 1 Tbsp 1 1/2 tsp 3 Tbsp
Paprika 1 1/2 tsp 1 Tbsp
Onion powder 1 1/2 tsp 1 Tbsp
Frozen cooked diced chicken, thawed, 1/2" pieces 5 lb 12 oz 1
gal 1 qt 11 lb 8 oz 2 gal 2 qt
Frozen cooked diced turkey, thawed, 1/2" pieces 5 lb 12 oz 1
gal 1 qt 11 lb 8 oz 2 gal 2 qt
Brown rice, long-grain, regular, dry, parboiled (B-03) (See
Notes Section) 3 lb 10 oz 2 qt 1 cup 7 lb 4 oz 1 gal 2 cups
*Fresh lettuce, shredded 2 lb 8 oz 3 qt 2 cups 5 lb 1 gal 3 qt
*Fresh tomatoes, chopped 1 lb 6 oz 3 cups 2 lb 12 oz 1 qt 2
cups
Reduced-fat Cheddar cheese, shredded 1 lb 4 oz 1 qt 1 cup 2 lb
8 oz 2 qt 2 cups
Whole-grain yellow corn taco shells (.50 oz each) 2 oz 100 each
4 oz 200 each

6. Directions
8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for
Schools | What's Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 2/5
1. Combine onions, corn, garlic powder, salt, pepper, tomato
paste, water, and seasonings in a large stock pot. Heat
uncovered over medium heat for 5 minutes. Stir well. Bring
to a boil.
2. Add chicken. Reduce heat and simmer for 25-30 minutes,
stirring occasionally.
3. Critical Control Point: Heat to 165 °F for 15 seconds or
higher.
4. Critical Control Point: Hold for hot service at 135 °F or
higher.
5. See B-03 for recipe ingredients and directions. Set rice aside
for step 9.
6. For topping: Combine lettuce and tomatoes. Toss slightly. Set
mixture aside for step 12.
7. Set cheese aside for step 13.
8. Assembly (2 tacos per serving):
9. First layer: Using a No. 8 scoop, divide equally between two
tacos, 1/2 cup (about 4 oz) rice on bottom of taco shells.

7. 10. Second layer: Using a No. 30 scoop, spread 1/8 cup (about 1
1/2 oz) chicken mixture in each taco shell.
11. Transfer tacos to a steam table pan (12" x 20" x 2 1/2"). For
50 servings, use 2 pans. For 100 servings, use 4 pans.
12. Third layer: Using a No. 10 scoop, divide equally between
two tacos, 3/8 cup (about 1 1/2 oz) lettuce and tomato mixture
on top of chicken mixture.
13. Fourth layer: Using a No. 40 scoop, divide equally between
two tacos, 1 Tbsp 1 tsp (about 1/3 oz) shredded cheese on top of
lettuce and tomato mixture.
14. OR
15. Instruct students to "build" their own tacos.
16. Serve each student: 2 tacos; 3/8 cup (about 1 1/2 oz - use
No. 10 scoop) lettuce and tomato mixture in individual souffle
cups; 1 Tbsp 1 tsp (about 1/3 oz - use No. 40 scoop)
shredded cheese in individual souffle cups.
Notes
*Remove salt from B-03 Cooking Rice ingredients when
including dish in D-13C Chicken or Turkey taco recipe.
*See Marketing Guide for purchasing information on foods that
will change during preparation or when a variation of the
ingredients is available.
*Cooking Process #2: Same Day Service
Serving

8. NSLP/SBP Crediting Information: 2 tacos provide 2 oz
equivalent meat/meat alternate, 1/8 cup red/orange vegetable,
1/8 cup other vegetable, 1/8 cup
additional vegetable, and 2 oz equivalent grains.
8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for
Schools | What's Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 3/5
CACFP Crediting Information: 2 tacos provide 2 oz meat/meat
alternate, 3/8 cup vegetable, and 2 servings grains/bread.
My Notes
8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for
Schools | What's Cooking? USDA Mixing Bowl
https://whatscooking.fns.usda.gov/recipes/print/9933 4/5
Nutrients Amount
Calories 281
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 37 mg

9. Sodium 447 mg
Total Carbohydrate 29 g
Dietary Fiber 4 g
Total Sugars 2 g
Added Sugars included N/A
Protein 18 g
Vitamin D 1 IU
Calcium 61 mg
Iron 0 mg
Potassium 69 mg
N/A - data is not available
Meal Components
Vegetables
Red & Orange 1/8 cup
Other 1/8 cup
Grains 2 ounces
Meat / Meat
Alternate
2 ounces

10. For more information on meal components and crediting, please
visit the Food Buying Guide
for Child Nutrition Programs.
Nutrition Information
http://www.fns.usda.gov/tn/food-buying-guide-school-meal-
programs
8/21/2018 Chicken or Turkey Taco - USDA Recipe D-130C for
Schools | What's Cooking? USDA Mixing Bowl
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