| Category | Finished product (common name) |
Public health comments |
|---|---|---|
| Bread | Focaccia | Ensure vegetables are uniformly shredded and evenly incorporated throughout the batter. Whole and cut vegetables must not be added in or on top of the bread. (e.g., onions, zucchini, tomatoes, etc.) |
| Jalapeño | Yeast-based bread made with commercially prepared, pickled jalapeños only | |
| Pretzels | Non-TCS product | |
| Quick bread | For added fresh/frozen vegetables, ensure vegetables are uniformly shredded and the final internal bake temperature of the product is a minimum of 165F | |
| Sourdough | Non-TCS food product | |
| Cakes | Cake pops | Icing must be commercially prepared or from a science-based academic recipe and classified as non-TCS |
| Cupcakes | Icing must be commercially prepared or from a science-based academic recipe and classified as non-TCS | |
| Decorated/wedding | Icing must be commercially prepared or from a science-based academic recipe and classified as non-TCS | |
| Funnel | Icing must be commercially prepared or from a science-based academic recipe and classified as non-TCS | |
| Candy | Candy apples | Non-TCS food product |
| Caramel Apples | Non-TCS food product | |
| Cotton Candy | Non-TCS food product | |
| Hard Candy | Non-TCS food product |