Production Plan (Time Plan)

Student Name: Recipe Name:

Ingredients:

Time Sequence Method Equipment Health and Safety Changes made during
Consideration production
5 minutes 1. Put on apron, wash hands, tie up hair. Enamel plate Wash hands thoroughly.
2. Collect equipment. Collect all ingredients. Tongs Tie up hair properly.
Spoon measures Apron tied properly.
Scrap bowl Don’t use your hands to
collect ingredients.
Depose of scraps.
5 minutes Slice buns in half. Shred lettuce. Slice tomato. Chef’s knife Concentrate when using
Chopping board sharp knifes.
Clean chopping board.
Closed in shoes.
10 minutes Prepare patties – dice the onion, beat the egg. Fork Unwashed hands could
Place onion, herbs, egg, mince meat, breadcrumbs and sauce in Measuring jug contaminate other
a bowl. Mix well. Mould into 3 patties with damp hands. Wash Mixing bowl ingredients.
hands. Chopping board Mop up spills.
5 minutes Spread half a bread roll with mayonnaise on the top and the Bread and butter knife
other half with tomato sauce on the bottom. Place on serving Serving plate
plate. Top mayonnaise half with lettuce and tomato.
10 minutes Heat oil in Wok on medium heat. Wok Don’t burn yourself
Fry burger patties until cooked through. Drain on paper towel. Egg Slice when using hot oil.
Only turn once while cooking. Paper towel
Heat proof mat
10 minutes Place pattie on the bottom half of bun. Top with cheese, and
pineapple and then top with the other half of bun which has
tomato, lettuce and mayonnaise on it. (Serve)
10 minutes Wash, dry and put away all dishes. Clean up spills.
Clean benches, sinks and stoves. Dishes clean and dry.
Put equipment away in
correct place.