Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories424.8 kcal (21%)
Total Fat19.4 g (28%)
Carbs40.2 g (15%)
Sugars11.6 g (13%)
Protein21.1 g (42%)
Sodium787.5 mg (39%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 2
CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.
Step 3
1. Add ground beef to large stockpot or saucepan or steam jacketed kettle; cook until brown and until desired internal temperature is reached. Drain well.
Step 4
CCP: Final internal cooking temperature 155°F or above for 17 seconds.
Step 5
2. Add onions and green peppers. Cook for a few minutes 5-7,r until vegetables begin to get soft.
Step 6
3. Add ketchup, brown sugar, dry mustard, garlic powder, water, tomato paste and Worcestershire sauce; sir to combine.
Step 7
4. Simmer for 15 minutes or until desired internal temperature is reached.
Step 8
CCP: Final internal cooking temperature 165°F for < 1 second.
Step 9
CCP: Maintain holding 135°F or above.
Step 10
Portion #10 dip sloppy joe on each bun.
Step 11
CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label and date.
Step 12
CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.
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