Item
FER CRSPY GO STIX CKN CHSY PF 54 2.75 (5174)
INGREDIENTS: CHICKEN FILLING: COOKED CHICKEN PIECES, WATER, CHEDDAR AND MONTEREY JACK CHEESES
(PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WHEY, CANOLA OIL, JALAPENO PEPPERS (JALAPENO
PEPPERS, VINEGAR, SALT), MODIFIED FOOD STARCH, SALT, SODIUM PHOSPHATE, LACTIC ACID, NATURAL FLAVORS,
SODIUM ALGINATE, SORBIC ACID (PRESERVATIVE), APOCAROTENAL (COLOR), ANNATTO (COLOR), SPICES, PAPRIKA,
CHIPOTLE CHILE, BUTTER FLAVOR (MALTODEXTRIN, NATURAL BUTTER FLAVOR, ANNATTO AND TURMERIC (FOR
COLOR). FLOUR TORTILLA: BLEACHED WHEAT FLOUR ENRICHED (BLEACHED WHEAT FLOUR, NIACIN, REDUCED
IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, INTERESTERIFIED SOYBEAN OIL,
HYDROGENATED SOYBEAN OIL, WHEAT GLUTEN, SALT, GUAR GUM, SODIUM STEAROYL LACTYLATE, POTASSIUM
SORBATE, BAKING POWDER (CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM
PHOSPHATE). BLANCHED IN VEGETABLE OIL.
Ready-to-eat
Locations
| Location name | Address |
|---|---|
| Foster Farms-FERNANDO'S | 1805 N SANTA FE AVE COMPTON, CA 90221 |
Documents
| Type | Location |
|---|---|
| Ingredient Statement | Foster Farms-FERNANDO'S |
| Product Specification Sheet | Foster Farms-FERNANDO'S |
| California Prop. 65 | Foster Farms-FERNANDO'S |
| HACCP Process Flow Diagram | Foster Farms-FERNANDO'S |
| Lot Code | Foster Farms-FERNANDO'S |
| Melamine | Foster Farms-FERNANDO'S |
| Nutrition | Foster Farms-FERNANDO'S |