Item
RESR MSB BKD SCALLPOT N/S (71117.03502)
POTATOES, WHOLE MILK, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), BUTTER (SWEET CREAM [MILK], SALT), SOUR CREAM (PASTEURIZED CULTURED CREAM [MILK], NON-FAT MILK POWDER, ENZYMES), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), MODIFIED CORN STARCH, SALT, ONION POWDER, DEXTROSE, BLACK PEPPER, SODIUM BENZOATE (PRESERVATIVE), 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 |
|---|---|---|---|---|
| Ingredient Statement | Topeka Baked - Production Facility 21 | 71117.03502-main_st._bistro_baked_scalloped_potatoes_-_6_20_oz.pdf | 8/20/2024 | 8/20/2027 |
| Product Specification Sheet | Topeka Baked - Production Facility 21 | 71117.03502-main_st._bistro_baked_scalloped_potatoes_-_6_20_oz.pdf | 8/20/2024 | 8/20/2027 |
| 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 | 9/9/2024 | 9/9/2027 |
| 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 |
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Documents Up to Date
- 16 locations
- 205 items
- 137 documents