[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-402119-105":59,"doc-detail-402119-en":134},{"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":127,"head_meta":129,"extra_data":131,"updated_unix":133},105,"en","spinach-salad-part-1-general-information","Spinach Salad - Part 1 - General Information","","Spinach Salad is a no-cook produce-based recipe for NSLP, using raw spinach, strawberries, onions, cucumbers, and canned mandarin oranges with juice pack drained. The HACCP process emphasizes thorough washing and sorting of ingredients, safe chopping, cold holding during service, and sanitation of food prep areas, equipment, and utensils. Critical control points cover hand hygiene, glove handling, cross-contamination prevention, and maintaining cold food at or below 41°F. The document includes serving size, yield, full nutrition facts, component measurements, labeling and refrigeration requirements, corrective actions, and recipe dates (created and last updated 02-20-2025).",{"@graph":69,"@context":126},[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/spinach-salad-part-1-general-information/402119/",{"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/spinach-salad-part-1-general-information/402119.png","ImageObject",300,407,{"name":92,"@type":93},"McQueen","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118,122],{"name":109,"@type":110,"acceptedAnswer":111},"What is the HACCP process for this recipe?","Question",{"text":112,"@type":113},"The HACCP process is labeled “#1-No Cook.” It focuses on thorough washing and sorting of produce, chopping, mixing, and holding the salad cold for service while applying sanitation and hygiene controls.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What temperature must cold food be held at?",{"text":117,"@type":113},"Cold food must be maintained at or below 41°F. If the temperature rises above 41°F, the item must be returned to refrigeration or freezing and reduced back to 41°F or below.",{"name":119,"@type":110,"acceptedAnswer":120},"What is the serving size and yield?",{"text":121,"@type":113},"The serving size is 1 cup, and the yield is 100.00 (as provided in the document).",{"name":123,"@type":110,"acceptedAnswer":124},"How are dates handled for fresh-cut items?",{"text":125,"@type":113},"Fresh-cut items should be labeled, dated, and refrigerated. Dates and the recipe update information are included in the document (created and last updated: 02-20-2025).","https://schema.org",{"og:url":83,"og:type":128,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":130,"canonical":83},"index,follow",{"doc_id":132,"site_id":62},402119,1790907493,{"code":4,"msg":5,"data":135},{"doc_id":132,"user_id":136,"nickname":92,"user_avatar":137,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":138,"file_id":139,"file_url":140,"file_type":141,"file_size":142,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":143,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":144,"faqs":145,"seo_title":146,"seo_description":67,"update_tm":147,"read_time":24,"preview_page_count":4},5909890329169,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Spinach Salad-NSLP   \nGeneral Information  \n\n| Recipe \\#\u003Cbr>1752914\u003Cbr>Copied From\u003Cbr>Spinach Salad-CACFP\u003Cbr>Ingredients | Category\u003Cbr>Vegetables\u003Cbr>􀚻 | | Source\u003Cbr>Local |  |  |\n| --- | --- | --- | --- | --- | --- |\n| Name |  | Quantity |  | + | Quantity 2 |\n| Spinach, raw Strawberries, raw\u003Cbr>Onions, raw\u003Cbr>Cucumber, with peel, raw\u003Cbr>Tangerines,(mandarin oranges), canned, juice pack, drained |  | 16 lbs.\u003Cbr>3 lbs.\u003Cbr>1 pt. chopped, raw to prepared\u003Cbr>1 qt. chopped\u003Cbr>4 lbs., 8 oz. |  |  |  |\n| Preparation Instructions |  |  |  |  |  |\n\nHACCP Process: \\#1-No Cook  \n1. Wash all produce thoroughly. Pick through spinach to ensure that all leaves are fresh.  \n2. Chop strawberries, onions, and cucumbers.  \n3. Mix all ingredients together in a large bowl. Hold cold for service. Serve with dressing of choice.  \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.  \nWash all raw fruits and vegetables thoroughly before combining with other ingredients including: * Unpeeled fresh fruit and vegetables that are served whole or cut into pieces. * Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.  \nSpinach Salad-NSLP  \nServing Size  \n1 Cup  \nYield  \n100.00  \nNutrition Facts  \n\n| Serving Size 1 Cup (110 gm) |  |  |\n| --- | --- | --- |\n| Amount Per Serving\u003Cbr>Calories 29.811 |  |  |\n| % Daily Value* |  |  |\n| Total Fat 0.336gm |  | 0.517% |\n| Saturated Fat 0.050gm |  | 0.25% |\n| Trans Fat 0.000gm |  |  |\n| Cholesterol 0.000 mg |  |  |\n| Sodium 58.602 mg |  | 2.442% |\n| Total\u003Cbr>Carbohydrate | 5.838gm | 1. 946% |\n| Dietary Fiber | 2.154gm | 8.615% |\n| Total Sugars 2.763gm |  |  |\n| Includes 0.000 gm of Added Sugars |  |  |\n| Protein 2.353gm |  | 4.705% |\n| Vitamin A, RAE 354.087 mcg |  | 39.343% |\n| Vitamin C 35.501 mg |  | 59. 169% |\n| Vitamin D 0.000 mcg |  |  |\n| Calcium 77.209 mg |  | 7.721% |\n| Iron 2.087 mg |  | 11.595% |\n| Potassium 459.145 mg |  | 9.769% |\n| Saturated Fat % of Calories 1.512 %\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\n[https://menuplan.healthepro.com/organizations/2384/recipes/1752914?scale=100](https://menuplan.healthepro.com/organizations/2384/recipes/1752914?scale=100) 1/2  \nWash fresh produce vigorously under cold running water or by using chemicals that comply with the 2001 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.  \nScrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized brush designated for this purpose.  \nRemove any damaged or bruised areas.  \nLabel, date, and refrigerate fresh-cut items.  \nCCP: Ensure cold food is held at a temperature below 41° F.  \nComponent Measurement  \nDark Green 0.5 cups  \nFruits 0.125 cups  \nAdded Sugar Limitations   \nNot applicable.  \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","cbCairSMtN0cGrd9","https://ap.wps.com/l/cbCairSMtN0cGrd9","pdf",193995,"English","# General Information\n## HACCP Process (No Cook)\n## Serving Size and Yield\n## Nutrition Facts\n## Food Safety and Corrective Actions","[{\"question\":\"What is the HACCP process for this recipe?\",\"answer\":\"The HACCP process is labeled “#1-No Cook.” It focuses on thorough washing and sorting of produce, chopping, mixing, and holding the salad cold for service while applying sanitation and hygiene controls.\"},{\"question\":\"What temperature must cold food be held at?\",\"answer\":\"Cold food must be maintained at or below 41°F. If the temperature rises above 41°F, the item must be returned to refrigeration or freezing and reduced back to 41°F or below.\"},{\"question\":\"What is the serving size and yield?\",\"answer\":\"The serving size is 1 cup, and the yield is 100.00 (as provided in the document).\"},{\"question\":\"How are dates handled for fresh-cut items?\",\"answer\":\"Fresh-cut items should be labeled, dated, and refrigerated. Dates and the recipe update information are included in the document (created and last updated: 02-20-2025).\"}]","Spinach Salad - Part 1 - General Information | PDF",1790527405]