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Preparation instructions outline a HACCP process covering ingredient mixing, portioning, baking to 165°F internal temperature, and serving. Food safety controls address separation of raw and ready-to-eat foods, washing/sanitizing equipment, hand and glove hygiene, storage rotation by oldest pack date, CCP temperature logging, holding requirements, corrective actions, cooling timelines, and recording on daily logs. Nutrition facts include calories, macros, vitamins, and minerals per serving.",{"@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/cowboy-burger-cacfp-general-information-recipe/401681/",{"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/cowboy-burger-cacfp-general-information-recipe/401681.png","ImageObject",300,407,{"name":92,"@type":93},"Rhys","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":29},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What are the key ingredients in the Cowboy Burger recipe?","Question",{"text":112,"@type":113},"The recipe includes ground beef, mozzarella cheese, dry seasoned bread crumbs, onions, sweet green peppers, dried oregano and black pepper, canned drained pinto beans, canned tomatoes in tomato juice, and hamburger buns.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How is the HACCP process applied during preparation?",{"text":117,"@type":113},"Ingredients are combined, then burgers are portioned and baked at 350°F until the internal temperature reaches 165°F. The process includes separating raw animal foods from ready-to-eat foods, sanitizing equipment, and using hand and glove hygiene controls.",{"name":119,"@type":110,"acceptedAnswer":120},"What temperature and holding rules are required for hot food?",{"text":121,"@type":113},"Hot food must be heated to 165°F or higher for at least 15 seconds, then held above 140°F until served. Foods dropping below 140°F must be removed and reheated to 165°F; maximum holding time is two hours, after which product is discarded.","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},401681,1791123401,{"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":29,"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},687207024643,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Cowboy Burger-CACFP   \nGeneral Information  \n\n| Recipe \\# | Category | Source |  |  |\n| --- | --- | --- | --- | --- |\n| 2032417 | Lunch Entree  | Local |  |  |\n| Ingredients |  |  |  |  |\n| Name |  | Quantity |  | Quantity +\u003Cbr>2 |\n| Beef, ground, 90% lean meat / 10% fat, raw\u003Cbr>Cheese, mozzarella, nonfat\u003Cbr>Bread, crumbs, dry, grated, seasoned\u003Cbr>Onions, raw\u003Cbr>Peppers, sweet, green, raw\u003Cbr>Spices, oregano, dried\u003Cbr>Spices, pepper, black\u003Cbr>Beans, pinto, canned, drained solids\u003Cbr>Tomatoes, red, ripe, canned, packed in tomato juice\u003Cbr>Bun, Hamburger, White Wheat, 4in, 60/2oz, 7.5\\#, 2WG, Alpha Baking, 51535 |  |  | 2 lbs., 2 oz.\u003Cbr>1 ½ c. shredded ¾ c.\u003Cbr>½ c. chopped\u003Cbr>½ c. chopped 1 ½ tsp. leaves ¼ tsp. ground ¾ c. drained ¾ c.\u003Cbr>12 ½ bun |  |\n| Preparation Instructions |  |  |  |  |\n\nHACCP Process: \\#3-Complex Food Preparation  \n1. Combine all ingredients into a large mixing bowl and stir until all ingredients are fully incorporated.  \n2. Using a 5oz scoop, portion burgers onto sheet tray, or 18x 13 inch pan, lined with parchment paper. Bake at 350 degrees F for 20 minutes or until the internal temperature reaches 165 degrees F.  \n3. To serve, place one patty on a warm bun and cut sandwich in half.  \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.  \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.  \nCowboy Burger-CACFP  \nServing Size Yield  \n1/2 Each 25.00  \nNutrition Facts  \n\n| Serving Size 1/ 2 Each (97 gm) |  |  |\n| --- | --- | --- |\n| Amount Per Serving\u003Cbr>Calories 176.479 |  |  |\n| % Daily Value* |  |  |\n| Total Fat 5.138gm |  | 7. 904% |\n| Saturated Fat 1.581gm |  | 7. 903% |\n| Trans Fat 0.208* gm |  |  |\n| Cholesterol 26.317 mg |  | 8.772% |\n| Sodium 304.676 mg |  | 12.695% |\n| Total Carbohydrate 18.693gm |  | 6.231% |\n| Dietary Fiber 1.911gm |  | 7.643% |\n| Total Sugars 2.734gm |  |  |\n| Includes 1.500 * gm of Added Sugars |  |  |\n| Protein 13.926gm |  | 27.851% |\n| Vitamin A 12.546* mcg RAE |  | 1.394% |\n| Vitamin C 3.645* mg |  | 6.074% |\n| Vitamin D 0.039 mcg |  | 0. 193% |\n| Calcium 104.689 mg |  | 10.469% |\n| Iron 1.946 mg |  | 10.811% |\n| Potassium 227.861 mg |  | 4.848% |\n| Saturated Fat % of Calories 8.061 %\u003Cbr>Added Sugar % of Calories 3.400 %\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\nIf a recipe contains a combination of meat products, cook the product to the highest required temperature.  \nCCP: Heat to 165° F or higher for at least 15 seconds.  \nRemove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.  \nCCP: Place product in warming cabinet until served. Ensure that hot f","cbCaifHyjOevystB","https://ap.wps.com/l/cbCaifHyjOevystB","pdf",129484,"English","# General Information\n## Recipe Details\n## Ingredients\n## Preparation Instructions (HACCP Process)\n## Serving Size, Yield, Nutrition Facts\n## CCPs, Corrective Actions, Dates","[{\"question\":\"What are the key ingredients in the Cowboy Burger recipe?\",\"answer\":\"The recipe includes ground beef, mozzarella cheese, dry seasoned bread crumbs, onions, sweet green peppers, dried oregano and black pepper, canned drained pinto beans, canned tomatoes in tomato juice, and hamburger buns.\"},{\"question\":\"How is the HACCP process applied during preparation?\",\"answer\":\"Ingredients are combined, then burgers are portioned and baked at 350°F until the internal temperature reaches 165°F. The process includes separating raw animal foods from ready-to-eat foods, sanitizing equipment, and using hand and glove hygiene controls.\"},{\"question\":\"What temperature and holding rules are required for hot food?\",\"answer\":\"Hot food must be heated to 165°F or higher for at least 15 seconds, then held above 140°F until served. Foods dropping below 140°F must be removed and reheated to 165°F; maximum holding time is two hours, after which product is discarded.\"}]","Cowboy Burger - CACFP - General Information - Recipe | PDF",1790522986]