DIRECTIONS

1. Preparation Instructions: HACCP Process: #3 - Complex Food Preparation Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
2. Preparation Instructions: HACCP Process: #3 - Complex Food Preparation Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
3. Assemble all ingredients, utensils, etc.to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. Pre-Service (24-72 hours before service):
4. Assemble all ingredients, utensils, etc.to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. Pre-Service (24-72 hours before service):
5. Remove turkey chili from the freezer using oldest pack date first. products may be kept in original packaging, placed on sheet pan, and placed on ready-to-eat shelf. Cover, label, and date all products. Place in refrigeration and allow to thaw for 24-72 hours. CCP: Thaw frozen TCS foods in a refrigerator that is 41 degrees F or colder. CCP: Follow HACCP cooler storage order guidelines to prevent cross-contamination. Day of Service:
6. Remove turkey chili from the freezer using oldest pack date first. products may be kept in original packaging, placed on sheet pan, and placed on ready-to-eat shelf. Cover, label, and date all products. Place in refrigeration and allow to thaw for 24-72 hours. CCP: Thaw frozen TCS foods in a refrigerator that is 41 degrees F or colder. CCP: Follow HACCP cooler storage order guidelines to prevent cross-contamination. Day of Service:
7. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination/cross contact. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
8. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination/cross contact. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
9. Remove products from cooler and dry storage using oldest pack date first. Prepare Chili:
10. Remove products from cooler and dry storage using oldest pack date first. Prepare Chili:
11. Remove chili bag from cooler, open bag, and pour contents into steam pan, kettle or large stock pot.
12. Remove chili bag from cooler, open bag, and pour contents into steam pan, kettle or large stock pot.
13. Remove beans from dry storage using oldest pack date first.
14. Remove beans from dry storage using oldest pack date first.
15. Clean top of can before opening. Ensure that can has no dents or defects.
16. Clean top of can before opening. Ensure that can has no dents or defects.
17. Using a clean can opener, open can. discard lid. Caution: Edges are sharp. Use caution when handling. do not drain beans.
18. Using a clean can opener, open can. discard lid. Caution: Edges are sharp. Use caution when handling. do not drain beans.
19. Add beans to turkey chili and combine.
20. Add beans to turkey chili and combine.
21. Heat chili and beans for approximately 40 minutes or until product reaches serving temperature. CCP: Heat to 165 degrees F or higher for at least 15 seconds
22. Heat chili and beans for approximately 40 minutes or until product reaches serving temperature. CCP: Heat to 165 degrees F or higher for at least 15 seconds
23. Remove from heat. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
24. Remove from heat. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
25. Offer each student 4 ounce scoop of chili using a 4 ounce ladle. *Note: Offer a whole grain-rich or enriched grain item such as a corn chips, biscuit, or cornbread as part of the chili bar to credit for grains on NSLP menus. Other optional toppings include: Cheddar Cheese (1.0 oz) Sour Cream (1 pkt) Green Onions (1 tbsp) CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded. CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log. USDA Meal Pattern Component Contribution: The menu planner may credit the recipe one of two ways according to the new USDA flexibility as of July 1, 1024:
26. Option1: Turkey Chili (2.12 oz): 1 oz Meat/Meat Alternate (per MFR) Kidney Beans (1/4 cup): 1 oz Meat/Meat Alternate (per FBG) AND the kidney beans may count toward the weekly beans, peas, and lentils vegetable subgroup requirement, but may not count toward the daily or weekly vegetable component requirement. Therefore, the menu planner would need to offer a separate vegetable to meet the daily and weekly vegetable component requirements.
27. Option 2: Turkey Chili (2.12 oz): 1 oz Meat/Meat Alternate (per MFR) Kidney Beans (1/4 cup): 1/4 cup vegetable that counts towards the daily vegetable requirement and the weekly beans, peas, and lentils vegetable subgroup requirement.