Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination. Remove product from refrigerator using oldest pack date first.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

Combine lime juice and cumin. Slowly whisk in the oil until incorporated. Set aside. Drain mango and dice into pieces.

Core, seed and wash red pepper; cut into small dice. Core, seed and wash jalaeno; mince. Peel onions (red preferrred) and cut into small dice.

Drain and rinse black beans.

Wash cilantro, discard stems, and chop.

Mix mango, pepper, beans, jalapeno and onion together. Drizzle the vinaigrette over the ingredients and to toss to combine.

You may adjust cumin and jalapeno for local tastes. Cover and refrigerate until service.

CCP: Ensure cold food is held at a temperature below 41° F.

CORRECTIVE ACTION COLD FOOD: Any food item being served cold must be maintained at or below 41. In the event the temperature of the cold item rises above 41 it must be returned to a refrigerated or frozen atmosphere and temperature reduced to 41 or below.

CCP: Record time and internal temperature of completed recipe on daily log.