Lyceum of the Philippines University, Manila

College of International Hospitality and Tourism Management

A RISK ASSESSMENT RECIPE PLAN

FOR FOODSERVICE OPERATIONS

In partial fulfillment of the requirements for the course

Risk Management as Applied to Safety, Security
and Sanitation

Submitted to:

SALUTATION, FIRST NAME, LAST NAME

Instructor/Professor

Submitted by:

LAST NAME, FIRST NAME, MI

December 15, 2020

 Recipe 1

Name of Recipe:

Ingredients:

Ingredient Name Quantity

Procedures:

Pre-preparation

1.
2.
3.

Preparation

4.
5.
6.
7.

Service

8.

Storage

9.
10.

Reheating

11
.
12
.
 RISK ASSESSMET FLOWCHART RECIPE

RECIPE NAME:

Ingredients

Receiving

Storage Store in dry storage

Store in freezer Store in chiller

Standard Operating Procedures

Pre-Preparation

Cooking

Serving

Storage

Re-heating
 Recipe 2

Name of Recipe:

Ingredients:

Ingredient Name Quantity

Procedures:

Pre-preparation

1.
2.
3.

Preparation

4.
5.
6.
7.

Service

8.

Storage

9.
10.

Reheating

11
.
12
.
 RISK ASSESSMET FLOWCHART RECIPE

RECIPE NAME:

Ingredients

Receiving

Storage Store in dry storage

Store in freezer Store in chiller

Standard Operating Procedures

Pre-Preparation

Cooking

Serving

Storage

Re-heating
 Recipe 3

Name of Recipe:

Ingredients:

Ingredient Name Quantity

Procedures:

Pre-preparation

1.
2.
3.

Preparation

4.
5.
6.
7.

Service

8.

Storage

9.
10.

Reheating

11
.
12
.
 RISK ASSESSMET FLOWCHART RECIPE

RECIPE NAME:

Ingredients

Receiving

Storage Store in dry storage

Store in freezer Store in chiller

Standard Operating Procedures

Pre-Preparation

Cooking

Serving

Storage

Re-heating
 Recipe 4

Name of Recipe:

Ingredients:

Ingredient Name Quantity

Procedures:

Pre-preparation

1.
2.
3.

Preparation

4.
5.
6.
7.

Service

8.

Storage

9.
10.

Reheating

11
.
12
.
 RISK ASSESSMET FLOWCHART RECIPE

RECIPE NAME:

Ingredients

Receiving

Storage Store in dry storage

Store in freezer Store in chiller

Standard Operating Procedures

Pre-Preparation

Cooking

Serving

Storage

Re-heating
 Recipe 5

Name of Recipe:

Ingredients:

Ingredient Name Quantity

Procedures:

Pre-preparation

1.
2.
3.

Preparation

4.
5.
6.
7.

Service

8.

Storage

9.
10.

Reheating

11
.
12
.
 RISK ASSESSMET FLOWCHART RECIPE

RECIPE NAME:

Ingredients

Receiving

Storage Store in dry storage

Store in freezer Store in chiller

Standard Operating Procedures

Pre-Preparation

Cooking

Serving

Storage

Re-heating