Item

RESR MSB BKD MAC CHS N/S (71117.03500)

COOKED MACARONI (WATER, DURUM WHEAT SEMOLINA, NIACIN, FERROUS SULFATE [IRON], THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, EGG), WATER, PASTEURIZED PROCESS CHEESE SPREAD (CHEDDAR AND COLBY CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILK FAT, SALT, CARRAGEENAN, CELLULOSE GUM), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, CONTAINS LESS THAN 2% OF SALT, ANNATTO [COLOR]), MODIFIED CORN STARCH, SALT, DEXTROSE, ANNATTO EXTRACT (COLOR), POTASSIUM SORBATE (PRESERVATIVE).
Ready-to-eat
Locations
Location name Address
Topeka Baked - Production Facility 21 3167 SE 10th street Topeka, KS 66607
Documents
Type Location File name Effective Expiration
Product Specification Sheet Topeka Baked - Production Facility 21 71117.03500-main_st._bistro_baked_macaroni_&_cheese_-_6_20_oz.pdf 8/23/2024 8/23/2027
Ingredient Statement Topeka Baked - Production Facility 21 71117.03500-main_st._bistro_baked_macaroni_&_cheese_-_6_20_oz.pdf 8/23/2024 8/23/2027
California Prop. 65 Topeka Baked - Production Facility 21 Cont Guar 2024_Alpine Food Distributors, Inc._08.14.2024.pdf 8/14/2024 8/14/2026
HACCP Process Flow Diagram Topeka Baked - Production Facility 21 Fac. 21 Sides Hot Fill Flow Diagram 06.24.23.pdf 6/24/2023 6/23/2025
Item Questionnaire Topeka Baked - Production Facility 21 Item Questionnaire.pdf 9/12/2024 9/12/2027
Country of Origin Topeka Baked - Production Facility 21 NotApplicable_CountryofOrigin.pdf 8/19/2024 8/19/2027
Nutrition Topeka Baked - Production Facility 21 Nutrition.pdf 8/23/2024 8/23/2027
Lot Code Topeka Baked - Production Facility 21 Resers Code Date Interpretation.docx 8/19/2024 8/19/2027
Suitability Requirements Topeka Baked - Production Facility 21 Suitability Requirements.pdf 9/12/2024 9/12/2027