Standardized Recipe
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StandardizedRecipeForm.docx
Recipe Name_____________________________________ Category_______________________________ Recipe #__________________________
(i.e., entrée, breads)
HACCP Process: _____ 1 – No Cook _____ 2 – Cook & Same Day Serve _____ 3 – Cook, Cool, Reheat, Serve
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Ingredients
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For ___________Servings
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Directions: Include step by step instructions, the critical control points (CCP- specific points at which a hazard can be reduced, eliminated or prevented) and critical limit (time and/or temperature that must be achieved to control a hazard). |
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Weight |
Measure |
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Serving Size___________________ Pan Size_____________________ Oven Temperature & Baking Time:
Temperature Minutes
Yield_________________________ Number of Pans ______________ Conventional ___________ __________
Convection ___________ __________
