ASLIProduction requirements Gather recipes that will be used for the service and review to answer the following questions Are there any dietary requirements or special requests that need to be considered? How will portion control be managed? What is the timeframe for mise en place and service? How many meals will be required and how to ensure that the correct number of meals are produced? Production processes Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained? Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period. Risk Assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. Include processes for: receiving, preparing, food storage, reconstitution, re-thermalisation, cooking and serving