Materials/Ingredients Equipment Process Time Quality Control Risk Assessment

(mins) HACCP
Cake Base: Oven Preheat oven to 180C 1 Ensure oven door is
200g digestive biscuit closed
80g margarine Plastic bag Crush digestive biscuit in plastic bag with rolling pin 3 Finely crushed crumbs No foreign bodies
25g slivered almonds Rolling pin
Saucepan Melt margarine in saucepan over low heat 2 All margarine is melted, Beware of heat
Wooden smooth & runny
spoon
Mixing bowl Combine digestive biscuits, melted butter and slivered almonds 2 All ingredients are mixed
Wooden together. thoroughly, margarine
spoon evenly distributed
Cake tin Press mixture firmly into a cake tin 3 Mixture is evenly distributed
Oven Bake in oven for 10 minutes until golden brown 10 Bake evenly, not too brown Use oven gloves
or undercooked
Total: 21
minutes

Filling: