The recipe we use in school food service must provide food safety assurances. Those assurances will be evident as a result of the recipe following all of the state and federal regulations.

If you are using a recipe that only has basic temperature requirements is there any assurance the hands have been washed, actions documented, or any of the HACCP rationale followed?

The answer is a resounding NO unless there were reminders in the body of the recipe.

With these reminders one has more assurance and the recipe acts as a training device

Those additional reminders within the recipe seen and practiced over an over become part of the staff member’s long-term memory and rather then isolated procedures food safety becomes part of production.

I have converted all of the USDA recipes, and the CATCH recipes to a HACCP format.