Standardized Recipe Form
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
temperature that must be achieved to control a hazard).
Weight Measure
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)
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