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Section: MENUS AND RECIPESBeginning July 1, 2006, all schools participating in the Child Nutrition Program must have a food safety program based on Process Hazard Analysis Critical Control Point (HACCP)
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Section menus and recipes refer to the detailed lists of food items and their ingredients that are offered in a particular section of a restaurant or food service establishment.
Food service establishments and restaurants are required to file section menus and recipes with the appropriate regulatory authorities.
Section menus and recipes can be filled out by listing the food items, their ingredients, portion sizes, and any relevant cooking instructions.
The purpose of section menus and recipes is to provide transparency to consumers about the food being served and to ensure food safety and compliance with regulations.
Section menus and recipes must contain detailed information about the food items, including ingredients, allergens, portion sizes, and any special preparation instructions.
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