[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-401726-105":59,"doc-detail-401726-en":131},{"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":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","veggie-breakfast-burrito-haccp-process","Veggie Breakfast Burrito - HACCP Process","","Veggie Breakfast Burrito provides a detailed HACCP-oriented production workflow for a vegetarian breakfast item served same day. The procedure specifies pre-prep, prep, cooking in a 325°F convection or combi oven until internal temperature reaches 165°F, assembly, holding above 135°F, and serving guidance. It lists serving yield (100 servings) and portioning methods for tortillas, eggs, tots, peppers, mushrooms, jalapeños, and shredded cheddar, along with required allergen labeling. Nutritional information per burrito is included, covering calories, macronutrients, and key micronutrients, plus critical time/temperature control points.",{"@graph":69,"@context":123},[70,84,106],{"@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/veggie-breakfast-burrito-haccp-process/401726/",{"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/veggie-breakfast-burrito-haccp-process/401726.png","ImageObject",300,407,{"name":92,"@type":93},"Fans","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",13,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What are the main HACCP critical control points in the burrito process?","Question",{"text":113,"@type":114},"The procedure includes CCPs for thawing/holding ingredients below 41°F, cooking until an internal temperature of 165°F is reached for 15 seconds, and holding above 135°F before service. It also records time/temp of each batch on a TPHC sheet and discards product not used within 4 hours after leaving the oven or refrigeration.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How is the burrito assembled and portioned?",{"text":118,"@type":114},"A tortilla is placed on foil, filled with about 1/4 cup scrambled eggs, topped with 1/4 cup tots, portioned diced peppers and sliced mushrooms, added jalapeño slices, and finished with about 1 oz shredded cheese. The tortilla is rolled and tightly wrapped, then layered in steamtable pans before holding.",{"name":120,"@type":111,"acceptedAnswer":121},"What allergens are listed for the meal?",{"text":122,"@type":114},"The document lists Milk, Eggs, and Wheat as allergens.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},401726,1790648325,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":24,"preview_page_count":4},5909892330395,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Veggie Breakfast Burrito  \n\n| Recipe: R-3785 HACCP Process: Same Day Service |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- |\n| \\# of Servings: 100.00 Serving Size: |  |  | 1 Piece Source: Mushroom Council |  |  |  |\n| Grams Per Serving: 239.25 Fat Change %: |  |  | 0.00 Moisture Change %: 0.00 |  |  |  |\n| Ingredients |  | Measurements | Directions |  |  |  |\n|  | USDA Frozen Liquid Egg Material\\#100045 | 12 LB | 1. Pre-Prep\u003Cbr>5 Days prior to service: Pull eggs from freezer.\u003Cbr>Open cases and remove cartons from case.\u003Cbr>Place cartons on sheet pans with space between to allow for thawing.\u003Cbr>Place pans on lowest available shelf in cooler to thaw. Wash hands thoroughly.\u003Cbr>CCP: Hold below 41 °F |  |  |  |\n|  | USDA WGR Tortilla, Material \\#100394 | 100 TORTILLA | 2. Prep:\u003Cbr>1 Day prior to service:\u003Cbr>Pull tortillas from freezer.\u003Cbr>Place on a sheet pan in single layer.\u003Cbr>Place in cooler overnight to thaw.\u003Cbr>CCP: Hold below 41 °F |  |  |  |\n|  | Sliced Fresh Jalapeno's\u003Cbr>Fresh Sliced Mushrooms, RTU\u003Cbr>Fresh Diced Bell Peppers, Mixed, RTU\u003Cbr>Potato, Tots, Low Sodium, McCain/Ore-Ida 02789\u003Cbr>USDA Shredded Cheddar Cheese, R/F, Material \\#100012 Pan Spray | 1 QUART SLICED\u003Cbr>6 LB + 4 OZ\u003Cbr>8 LB\u003Cbr>2 BAG, 5 LB\u003Cbr>6 LB + 4 OZ\u003Cbr>1 OZ | 3. Prep:\u003Cbr>Remaining Ingredients |  |  |  |\n|  |  |  |  |  |  |  |\n|  | 4. Pre-Prep:\u003Cbr>Pull 3 shallow steam table pans and place at workstation.\u003Cbr>Spray completely with butter flavored pan spray.\u003Cbr>Pull thawed eggs from cooler and place at workstation.\u003Cbr>Wash hands thoroughly and cover with gloves.\u003Cbr>CCP: Prepare foods at room temperature in two hours or\u003Cbr>less. |  |  |  |  |  |\n|  | 5. Prep:\u003Cbr>Empty eggs into steamtable pans, using 4 pounds per pan. |  |  |  |  |  |\n|  | 6. Cook:\u003Cbr>Cover eggs and place in preheated 325°F convection or combi oven.\u003Cbr>Bake for 10 minutes, whisk eggs.\u003Cbr>Bake for an additional 5 minutes or until an internal temperature of 165°F is reached.\u003Cbr>CCP: Heat until an internal temperature is reached of 165 °F for 15 seconds |  |  |  |  |  |\n| 7. Prep:\u003Cbr>Pull tortillas, mushrooms, diced peppers, sliced jalapenos and cheese from cooler.\u003Cbr>Open bags of cheese and place in a food safe container. Place in assembly line.\u003Cbr>Open tortillas and place in food safe container. Place in assembly line.\u003Cbr>Wash hands thoroughly and cover with gloves.\u003Cbr>CCP: Prepare foods at room temperature in two hours or less |  |  |  |  |  |  |\n\n\n| 8. Prep:\u003Cbr>Pull 1 sheet of foil wrap.\u003Cbr>Place 1 tortilla on foil.\u003Cbr>In the middle of the tortilla, place ¼ cup scrambled eggs using \\#16 disher.\u003Cbr>Top with ¼ cup tots using a 2 oz. spoodle.\u003Cbr>Add 1/8 cup diced peppers to each using a \\#30 disher. Add 7 slices of mushrooms to each, add 3-4 slices of jalapenos.\u003Cbr>Top with 1 oz. of shredded cheese using a 2 oz. spoodle. Roll up and gently fold in ends of tortilla, then wrap tightly. Fold over foil wrap and crimp edges.\u003Cbr>Place flat in steamtable pans, layer with parchment paper up to 4 layers.\u003Cbr>Place in warmer.\u003Cbr>CCP: Hold above 135 °F\u003Cbr>CCP: Batch cook as necessary to insure best end product and nutritional. |\n| --- |\n| 9. Serve:\u003Cbr>Serve one very veggie breakfast burrito.\u003Cbr>CCP: Hold above 135 °F |\n\nNotes:  \nProduction Notes: Note: all meal components are based on the FBG and manufacturer's product formulation statements as wells as USDA Foods fact sheets.  \nNote: if not wrapping in foil, covering the burritos during holding with a bun bag keeps the tortillas from drying out.  \nServing Notes: Each serving of 1 veggie breakfast burrito provides 3 oz. eq. meat/meat alternative, 1.5 oz. eq. wgr grain, ¼ cup other vegetable and ¼ cup starchy vegetable.  \nEach serving weighs 8.5 ounces or 239.25 grams.  \nA hearty vegetarian addition to Brunch 4 Lunch or All Day Breakfast  \n\n| Nutrients Per Serving: (per 1 Piece) |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n| Calories | 351.601 | Trans Fat (gm) 0.000 | Iron (mg) |  | 1.532* |\n| Protein (gm) | 18.304 | Chol (mg) 253","cbCaissOdkEH4p3t","https://ap.wps.com/l/cbCaissOdkEH4p3t","pdf",273879,"English","# Ingredients\n# HACCP Process (Same Day Service)\n## Pre-prep\n## Prep\n## Cook\n## Assemble and Roll\n## Hold and Serve\n# Notes\n## Production Notes\n## Serving Notes\n# Nutrients Per Serving\n# Allergens","[{\"question\":\"What are the main HACCP critical control points in the burrito process?\",\"answer\":\"The procedure includes CCPs for thawing/holding ingredients below 41°F, cooking until an internal temperature of 165°F is reached for 15 seconds, and holding above 135°F before service. It also records time/temp of each batch on a TPHC sheet and discards product not used within 4 hours after leaving the oven or refrigeration.\"},{\"question\":\"How is the burrito assembled and portioned?\",\"answer\":\"A tortilla is placed on foil, filled with about 1/4 cup scrambled eggs, topped with 1/4 cup tots, portioned diced peppers and sliced mushrooms, added jalapeño slices, and finished with about 1 oz shredded cheese. The tortilla is rolled and tightly wrapped, then layered in steamtable pans before holding.\"},{\"question\":\"What allergens are listed for the meal?\",\"answer\":\"The document lists Milk, Eggs, and Wheat as allergens.\"}]","Veggie Breakfast Burrito - HACCP Process | PDF",1790523428]