Standardized Recipe Form Haccp printable pdf download

Standardized Recipe Form Haccp

Standardized Recipe Form

Recipe Name_____________________________________ Category_______________________________ Recipe #__________________________

(i.e., entrée, breads)

HACCP Process:

_____ 1 – No Cook

_____ 2 – Cook & Same Day Serve

_____ 3 – Cook, Cool, Reheat, Serve

_____ 4 – SOP Controlled

Ingredients

For ___________Servings

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

Weight

Measure

temperature that must be achieved to control a hazard).

Serving Size___________________ Pan Size_____________________

Oven Temperature & Baking Time:

Temperature

Minutes

Yield_________________________ Number of Pans ______________

Conventional ___________

__________

Convection

___________

__________

Meal Pattern (Based on Serving Size): _________________________

If available, Nutrition Analysis:

Serving Size:____________

__________ Meat/Meat Alternative

_____Calories

_____Saturated Fat (g) _____Vitamin C (mg)

__________ Fruit/Vegetable

_____Protein (g)

_____Sodium (mg)

_____Vitamin A (IU)

__________ Grains/Breads

_____Total Fat (g) _____Fiber (g)

_____Calcium (mg)

_____Iron (mg)

Standardized Recipe Form Haccp