Item
Red Enchilada Sauce (6684)
WATER, TOMATO PASTE, SUGAR, CHILI PEPPER, SALT, OLIVE OIL, FOOD STARCH - MODIFIED, DISTILLED WHITE VINEGAR, ONION POWDER, GARLIC POWDER, SPICE.
Sauce
Locations
| Location name | Address |
|---|---|
| Custom Culinary, Inc. | 2505 S. Finley Road Suite 100 Lombard, IL 60148 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Allergens | Custom Culinary, Inc. | Allergens.pdf | 5/7/2025 | 5/7/2027 |
| HACCP Process Flow Diagram | Custom Culinary, Inc. | Basic Frozen Sauces Process Flow Chart.pdf | 2/8/2024 | 2/7/2026 |
| Country of Origin | Custom Culinary, Inc. | Country of Origin.pdf | 5/7/2025 | 5/6/2028 |
| EtO Statement | Custom Culinary, Inc. | ETO General.pdf | 2/8/2024 | 2/7/2026 |
| Irradiation Status Statement | Custom Culinary, Inc. | Irradiated Ingredients General.pdf | 5/6/2025 | 5/6/2027 |
| Item Questionnaire | Custom Culinary, Inc. | Item Questionnaire.pdf | 5/7/2025 | 5/6/2028 |
| National Bioengineered Food Disclosure Standard (Simplified) | Custom Culinary, Inc. | National Bioengineered Food Disclosure Standard (Simplified).pdf | 5/7/2025 | 5/6/2028 |
| Nutrition | Custom Culinary, Inc. | Nutrition.pdf | 5/7/2025 | 5/6/2028 |
| California Prop. 65 | Custom Culinary, Inc. | Prop65.pdf | 5/7/2025 | 5/7/2027 |
| Suitability Requirements | Custom Culinary, Inc. | Suitability Requirements.pdf | 5/7/2025 | 5/6/2028 |
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Documents Up to Date
- 4 locations
- 50 items