The dip was a refrigerated product consisting of five layers: beans, salsa, guacamole, nacho cheese, and sour cream. Each layer was prepared and placed in cold storage before manual assembly of the finished product. Preservative (sodium benzoate, 0.1%), when used, was added to individual layers. The beans were the only ingredient cooked during processing. The guacamole and salsa layers contained fresh, raw ingredients and were sold as individual products with and without preservative in addition to being used in the dip. The remaining layers were prepared solely for the dip.