Cook Time: 20 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Onion; Tomato; Pork; AllergenEggs; AllergenFish; AllergenMilk; AllergenSoy

Calories: 160 Kcal

Carbohydrates: 7 g

Protein: 23 g

Total Fat: 5 g

Calcium: 20 mg

Sodium: 280 mg

Ingredients

10 Servings

• Fish, Tilapia 4z Frz 2 lb 6 Oz

• Mayonnaise, Bulk 2/3 cup

• Ketchup, Bulk 2/3 cup

• Bacon, Pork Cooked & Crumbled 18-26 ct 2.8 slice

• Onion, Yellow 3 Oz

25 Servings

• Fish, Tilapia 4z Frz 6 lb

• Mayonnaise, Bulk 1 1/2 cup

• Ketchup, Bulk 1 1/2 cup

• Bacon, Pork Cooked & Crumbled 18-26 ct 7 slice

• Onion, Yellow 8 Oz

50 Servings

• Fish, Tilapia 4z Frz 12 lb

• Mayonnaise, Bulk 3 cup

• Ketchup, Bulk 3 cup

• Bacon, Pork Cooked & Crumbled 18-26 ct 14 slice

• Onion, Yellow Julienne 1 lb

100 Servings

• Fish, Tilapia 4z Frz 24 lb

• Mayonnaise, Bulk 1 1/2 Qt

• Ketchup, Bulk 1 1/2 Qt

• Bacon, Pork Cooked & Crumbled 18-26 ct 28 slice

• Onion, Yellow 2 lb

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Place fish on greased baking sheet(s). *Maintain <40F/4C until ready to bake.

3. Mix together Mayonnaise & Ketchup until smooth.

4. Brush each Fillet with Mayonnaise/Ketchup mixture.

5. Sprinkle each Fillet with 1 tsp Bacon Crumbles and evenly distribute Onions over Fish. Bake until Fish flakes easily and *internal temp is >145F/63C held for 15 sec.

6. CCP - Maintain >140F/60C for only 4 hrs.

7. CCP - Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70/21C to 40F/4C within 4 hrs.

8. CCP - Reheat: To internal temperature of 165F/74C held for at least 15 seconds one time only.

   
   
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