1.2 Introduction

By the end of this course you will be able to…

  • Summarize the 5 key indicators of a CN Label
  • Identify a product formulation statement 
  • Explore USDA standardized recipes and recognize how to scale USDA recipes and products to fit production needs
  • Understand how to use CN Labels, PFSs, and USDA recipes to build a cycle menu
  • And summarize the documentation needed to support food production records