Item
RESR MAC N CHEESE 4PK N/S (71117.02509)
EN.241 - Macaroni & Cheese 4-pack MSB 6/4/5z
INGREDIENTS: COOKED MACARONI (WATER, DURUM WHEAT SEMOLINA, NIACIN, FERROUS SULFATE [IRON], THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, EGG), WHOLE MILK, 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 CLUB CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, CONTAINS LESS THAN 2% OF SALT, ANNATTO [COLOR]), MODIFIED CORN STARCH, SALT, CHEESE POWDER (CHEDDAR CHEESE [PASTEURIZED MILK,SALT, CHEESE CULTURES, ENZYMES], CREAM, NONFAT DRY MILK,SALT, LACTIC ACID, CITRIC ACID, CONTAINS LESS THAN 2% SILICON DIOXIDE, DISODIUM PHOSPHATE, MILK PROTEIN ISOLATE, VITAMIN C ESTER, AND VITAMIN E), ANNATTO EXTRACT (COLOR), POTASSIUM SORBATE (PRESERVATIVE), SODIUM BENZOATE (PRESERVATIVE).
Ready-to-eat
Locations
Location name | Address |
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Topeka - Deer Creek Production Facility 23 | 3215 SE 6th Ave. Topeka, KS 66607 |
Documents
Type | Location |
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Ingredient Statement | Topeka - Deer Creek Production Facility 23 |
Product Specification Sheet | Topeka - Deer Creek Production Facility 23 |
Allergens | Topeka - Deer Creek Production Facility 23 |
California Prop. 65 | Topeka - Deer Creek Production Facility 23 |
HACCP Process Flow Diagram | Topeka - Deer Creek Production Facility 23 |
Item Questionnaire | Topeka - Deer Creek Production Facility 23 |
Country of Origin | Topeka - Deer Creek Production Facility 23 |
Nutrition | Topeka - Deer Creek Production Facility 23 |
Lot Code | Topeka - Deer Creek Production Facility 23 |
Suitability Requirements | Topeka - Deer Creek Production Facility 23 |

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