Controlled Recipes

Recipe Steward maintains menu products, ingredient declarations and the quantity required for each recipe yield. A recipe has a code, revision, effective date, product, portion yield and approval state. Kitchen Lead uses the approved revision for the accepted batch scope so a later master edit does not quietly change the basis of preparation.

An ingredient may carry a declared allergen and base unit. Recipe ingredients specify their quantity per yield, unit and waste allowance. These records give the team a shared basis for checking the ingredients and the allergen declaration carried by a batch line. A menu item can remain active while an older recipe revision remains identifiable for an earlier batch.

Before changing a recipe used in production, Recipe Steward reviews its effective date and the product it serves. The kitchen should know which approved revision applied when it prepared a line. In a case where a batch was accepted before a recipe update, Kitchen Lead checks the approved recipe code and revision used for that work before continuing. The recipe record remains available for comparison. Any actual ingredient consumption or waste is entered in the movement ledger with its own operation key.

• Maintain the product. Recipe Steward keeps the menu item and ingredient declarations current.
• Select the revision. Kitchen Lead checks approval, effective date, yield and product before preparing accepted lines.
• Trace changes. Keep earlier recipe revisions readable when a product changes after an order was accepted.

Recipe Steward and Kitchen Lead agree how to select an approved effective recipe for each menu item. Confirm the ingredient units and waste allowances used in preparation. Decide who may approve a revised recipe and when its effective date begins. Before the pilot, compare line allergen declarations with the ingredients used for the chosen product.

Take a batch containing an active menu item and an accepted line. Kitchen Lead finds the approved recipe revision effective for that product and checks its yield and ingredients. Recipe Steward then enters a later revision for the same product. The kitchen keeps using the revision chosen for the accepted work and checks the ingredient movements tied to its preparation. If an ingredient allergen declaration changes, review the affected line before continuing.

• Approved Controlled Recipes — Find approved recipes by product, revision and effective date.
• Active Controlled Ingredients — Check current ingredient units and allergen declarations.

See the related process and the data model before rehearsing the handoff. The implementation plan sets the order for loading people, products and live batches.