[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-400971-105":59,"doc-detail-400971-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","chicken-fried-rice-cacfp-recipe-1977203","Chicken Fried Rice-CACFP - Recipe #1977203","","Chicken Fried Rice-CACFP recipe provides a USDA-style meal preparation plan with detailed ingredient list, serving size yield, and complete nutrition facts for 1/2 cup (144 g). The document specifies step-by-step HACCP procedures for same-day service, including cooking temperatures (165°F and holding above 140°F), cross-contamination controls, hand and glove hygiene, storage handling by oldest pack date, CCP temperature logging, cooling requirements, and corrective actions for hot and held food. It also lists grain and meal component measurements and vendor details.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/chicken-fried-rice-cacfp-recipe-1977203/400971/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/chicken-fried-rice-cacfp-recipe-1977203/400971.png","ImageObject",300,407,{"name":92,"@type":93},"Aria","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":44},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What are the key HACCP cooking and heating temperature requirements for this recipe?","Question",{"text":112,"@type":113},"Cook to an internal temperature of 165°F, with CCP requiring heat to 165°F or higher for at least 15 seconds. Hot holding must remain above 140°F, and corrective action requires reheating items below 140°F to 165°F; uneaten reheated food must be discarded.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does the recipe document control cross-contamination during prep and storage?",{"text":117,"@type":113},"It separates raw animal foods from ready-to-eat foods during receiving, storage, and preparation. It requires washing and sanitizing prep areas/equipment/utensils before starting, assembling ingredients within easy reach, using oldest pack date first for removal, and using proper cooling and temperature logs to reduce contamination risk.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the serving size and main nutrition reporting details provided?",{"text":121,"@type":113},"Serving size is 1/2 cup (144 g) with a stated yield of 6. Nutrition facts list calories per serving and breakdowns for total fat, saturated fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein, and select vitamins and minerals, along with notes about missing nutrient information indicators.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},400971,1790673845,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":44,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24,"preview_page_count":4},2336464648322,"https://ap-avatar.wpscdn.com/avatar/2200025388227c56fec?_k=1778556882303663488","Chicken Fried Rice-CACFP   \nGeneral Information  \n\n| Recipe \\# | Category | Source |  |  |\n| --- | --- | --- | --- | --- |\n| 1977203 | Lunch Entree  | Local |  |  |\n| Ingredients |  |  |  |  |\n| Name |  | Quantity |  | Quantity +\u003Cbr>2 |\n| Rice, Brown, Long-Grain, Parboiled, Dry, 25\\#, USDA, 101031 Beverages, water, tap, municipal\u003Cbr>Vegetable oil, palm kernel Oil, sesame, salad or cooking\u003Cbr>Garlic, raw\u003Cbr>Onions, raw\u003Cbr>Ginger root, raw\u003Cbr>Chicken Diced, 1/2\", White Meat, Low Sodium, 2M, 59/2.7oz, 10\\#, Tyson, 10241600928\u003Cbr>Peas and carrots, frozen, unprepared\u003Cbr>Soy sauce, reduced sodium, made from hydrolyzed vegetable protein Sambal Oelek\u003Cbr>Preparation Instructions |  |  | 4 ¼ oz.\u003Cbr>1 ½ c.½ tsp.\u003Cbr>½ tsp.\u003Cbr>¾ tsp.\u003Cbr>1 tbsp. chopped ¾ tsp.\u003Cbr>8 ¼ oz.\u003Cbr>4 ⅓ oz.\u003Cbr>1 tbsp.\u003Cbr>1 tsp. |  |\n\nHACCP Process: \\#2-Same Day Service  \n1. Cook rice according to package instructions. Dice onions and mince garlic and ginger. Make sure chicken is diced into medium diced pieces (you may need to dice chicken into smaller pieces from the package).  \n2. Heat saute pan and add oil. Saute garlic, onion, and ginger for about 1 minute.  \n3. Add chicken and saute for 3 minutes.  \n4. Add rice and stir fry on HIGH heat for 3 munutes or until rice starts to brown. (Keep all food moving in the pan as to not burn the rice).  \n5. Add peas and carrots, soy sauce, and sambal. Heat until internal temperature reaches 165 degrees F. Hold hot for service.  \nSeparate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat foods, such as lettuce, cut melons, and lunch meats during receiving, storage, and preparation.  \nFood prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.  \nAssemble 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.  \nRemove products from storage using oldest pack date first. If frozen, keep product in original packaging and place in a pan(s). Place in cooler following proper HACCP storage guidelines to prevent cross-contamination.  \nCCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.  \nChicken Fried Rice-CACFP  \nServing Size Yield  \n1/2 Cup 6.00  \nNutrition Facts  \n\n| Serving Size 1/ 2 Cup (144 gm) |  |  |  |\n| --- | --- | --- | --- |\n| Amount Per Serving\u003Cbr>Calories 148.162 |  |  |  |\n| % Daily Value* |  |  |  |\n| Total Fat 3.259* gm |  |  | 5.015% |\n| Saturated Fat 0.921* gm |  |  | 4.604% |\n| Trans Fat 0.000* gm |  |  |  |\n| Cholesterol 22.950* mg |  |  | 7.65% |\n| Sodium 141.475 mg |  |  | 5.895% |\n| Total Carbohydrate 18.518* gm |  |  | 6. 173% |\n| Dietary Fiber 1.455* gm |  |  | 5.819% |\n| Total Sugars 0.341* gm |  |  |  |\n| Includes 0.000 * gm of Added Sugars |  |  |  |\n| Protein 11.152gm |  |  | 22.303% |\n| Vitamin A | 96.955* mcg RAE |  | 10.773% |\n| Vitamin C | 2.523* mg |  | 4.204% |\n| Vitamin D 0.000* mcg |  |  |  |\n| Calcium 14.950* mg |  |  | 1.495% |\n| Iron 0.958* mg |  |  | 5.324% |\n| Potassium 389.242 mg |  |  | 8.282% |\n| Saturated Fat % of Calories 5.593 %\u003Cbr>Added Sugar % of Calories 0.000 %\u003Cbr>* Indicates missing Nutrient Information.\u003Cbr>^ Indicates user added nutrient.\u003Cbr>The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.\u003Cbr>Meal Components |  |  |  |\n| Component\u003Cbr>Meat/Meat Alternates |  | Measurement 1 oz |  |\n\nWash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. 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.  \nIf a recipe contains a combination of meat product","cbCaiozPghq8xmc6","https://ap.wps.com/l/cbCaiozPghq8xmc6","pdf",139466,"English","# General Information\n## Recipe and Ingredients\n## HACCP Process (Same Day Service)\n## Serving Size and Nutrition Facts\n## Food Safety Procedures and CCPs\n## Dates and Vendors","[{\"question\":\"What are the key HACCP cooking and heating temperature requirements for this recipe?\",\"answer\":\"Cook to an internal temperature of 165°F, with CCP requiring heat to 165°F or higher for at least 15 seconds. Hot holding must remain above 140°F, and corrective action requires reheating items below 140°F to 165°F; uneaten reheated food must be discarded.\"},{\"question\":\"How does the recipe document control cross-contamination during prep and storage?\",\"answer\":\"It separates raw animal foods from ready-to-eat foods during receiving, storage, and preparation. It requires washing and sanitizing prep areas/equipment/utensils before starting, assembling ingredients within easy reach, using oldest pack date first for removal, and using proper cooling and temperature logs to reduce contamination risk.\"},{\"question\":\"What are the serving size and main nutrition reporting details provided?\",\"answer\":\"Serving size is 1/2 cup (144 g) with a stated yield of 6. Nutrition facts list calories per serving and breakdowns for total fat, saturated fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein, and select vitamins and minerals, along with notes about missing nutrient information indicators.\"}]","Chicken Fried Rice-CACFP - Recipe #1977203 | PDF",1790515688]