Recipe & Production Standards

What it controls.

Yield, portion, batch, critical controls and hold, per item.

What you work with.

One specification card per item, written to be verified.

How it is used

Write the item as a production specification: batch size, yield, portion, ingredients, method, critical controls and holding instructions.

The specification gives a cook a procedure and a manager a way to check it. Temperature and handling controls must fit the product, process and operation. The excerpt shown here demonstrates the format.

Enters at step 03. Building and training this system is a separate implementation scope.