[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-403365-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-403365-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","chicken-salad-sandwich-cacfp-lunch-entree-haccp-process-2-same-day-service","Chicken Salad Sandwich-CACFP - Lunch Entree - HACCP Process #2 Same Day Service","","Chicken Salad Sandwich-CACFP lunch entree recipe with detailed ingredient quantities and preparation instructions for same-day service. The HACCP process covers dressing preparation, mixing chicken with vegetables, assembling sandwiches with measured portions, and sanitation/organization steps to reduce contamination and cross-contamination. Critical control points include thorough handwashing and glove changes, maintaining cold foods below 41°F, corrective action to return items to refrigerated or frozen conditions, and daily logging of time and internal temperatures. 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Quantities are listed for each ingredient, including measured amounts for vegetables and chicken.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What does the HACCP process #2 require for same-day service?",{"text":68,"@type":64},"It includes making a smooth dressing, combining cooked chicken with celery and onion (and almonds), assembling measured portions of chicken salad onto bread, and ensuring prep areas, equipment, and utensils are washed and sanitized. It also specifies organizing ingredients and utensils within reach to manage food safety effectively.",{"name":70,"@type":61,"acceptedAnswer":71},"What cold-food temperature control and corrective action are specified?",{"text":72,"@type":64},"Cold food must be held below 41°F. 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In a bowl, mix together mayo, yogurt, orange juice, lemon juice, sugar, and salt to make a smooth dressing.  \n2. Add in and combine chicken (cooked), celery, onion, and almonds. Mix well.  \n3. Place a 5 oz spoodle of chicken salad mixture onto 1 slice of bread and top with 2nd slice of bread.  \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 product from refrigerator using oldest pack date first.  \nCCP: 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. 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.  \nCCP: Ensure cold food is held at a temperature below 41° F.  \nCORRECTIVE ACTION COLD FOOD: Any food item being served cold must be maintained at or below 41 degrees. In the event the temperature of the cold item rises above 41 degrees it must be returned to a refrigerated or frozen atmosphere and temperature reduced to 41 degrees or below.  \nCCP: Record time and internal temperature of completed recipe on daily log.  \nChicken Salad Sandwich-CACFP  \nServing Size Yield  \n2/3 Cup 6.00  \nNutrition Facts  \n\n| Serving Size 2/ 3 Cup (212 gm) |  |  |\n| --- | --- | --- |\n| Amount Per Serving\u003Cbr>Calories 395.399 |  |  |\n| % Daily Value* |  |  |\n| Total Fat 8.978gm |  | 13.812% |\n| Saturated Fat 1.729gm |  | 8.647% |\n| Trans Fat 0.000* gm |  |  |\n| Cholesterol 47.161 mg |  | 15.72% |\n| Sodium 518.694 mg |  | 21.612% |\n| Total Carbohydrate 54.254gm |  | 18.085% |\n| Dietary Fiber 6.065gm |  | 24.26% |\n| Total Sugars 8.365gm |  |  |\n| Includes 3.018 * gm of Added Sugars |  |  |\n| Protein 26.063gm |  | 52. 126% |\n| Vitamin A 3.305* mcg RAE |  | 0.367% |\n| Vitamin C 1.724* mg |  | 2.874% |\n| Vitamin D 0.000 mcg |  |  |\n| Calcium 55.074 mg |  | 5.507% |\n| Iron 3.836 mg |  | 21.309% |\n| Potassium 794.292 mg |  | 16. 9% |\n| Saturated Fat % of Calories 3. 937 %\u003Cbr>Added Sugar % of Calories 3.053 %\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 1.5 oz |  |\n\nGrains 1 oz  \nDates  \nLast Updated  \n01-06-2026  \nCreated  \n10-16-2025  \nAdded Sugar Limitations   \nNot applicable.  \nVendors  \nTyson Foods, Inc.   \nEdit Recipe","cbCaiv7TkKx6uU4r","https://ap.wps.com/l/cbCaiv7TkKx6uU4r","pdf",131069,"English","# Chicken Salad Sandwich-CACFP - General Information\n## Ingredients\n## HACCP Process: #2-Same Day Service\n## Serving Size, Yield and Nutrition Facts\n## Meal Components and Metadata (Last Updated, Created)\n## Vendors","[{\"question\":\"What are the key ingredients and quantities for the chicken salad sandwich recipe?\",\"answer\":\"The recipe uses fat-free mayonnaise-like salad dressing, Greek plain nonfat yogurt, light orange juice, lemon juice, granulated sugar, black pepper, diced low-sodium chicken, celery, onions, and bread (whole-wheat prepared from the recipe). Quantities are listed for each ingredient, including measured amounts for vegetables and chicken.\"},{\"question\":\"What does the HACCP process #2 require for same-day service?\",\"answer\":\"It includes making a smooth dressing, combining cooked chicken with celery and onion (and almonds), assembling measured portions of chicken salad onto bread, and ensuring prep areas, equipment, and utensils are washed and sanitized. It also specifies organizing ingredients and utensils within reach to manage food safety effectively.\"},{\"question\":\"What cold-food temperature control and corrective action are specified?\",\"answer\":\"Cold food must be held below 41°F. If cold items rise above 41°F, they must be returned to a refrigerated or frozen environment and reduced back to 41°F or below.\"}]","Chicken Salad Sandwich-CACFP - Lunch Entree - HACCP Process #2 Same Day Service | PDF",1790539191]