| || || |
|Oil, vegetable|| ||1/4 cups|
|Onion, chopped||1 lb.||1 qt.|
|Beef chuck roast, cooked, cut into 1" cubes||20 lb.|| |
|Carrots, canned, drained||4 lb.||3 qts.|
|Tomatoes, canned, diced, undrained|| ||1 gal.||1. Heat oil in large saucepot. Add onions and cook until tender. Add beef, carrots and tomatoes (with juice).|
|2. Add soup, vegetable juice and pepper. CCP: Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher for no more than 2 hours. Portion using an 8-oz. ladle (1 cup).|
|COOLING: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product. |
REHEATING: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.
SANITATION INSTRUCTIONS: Wash hands and exposed parts of arms before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using a FDA recommended method.