Professional Documents
Culture Documents
MANUAL
revised 1.1.07
To:
Date:
Subject: Manual Receipt Form
This letter verifies receipt of the following Cheeburger Cheeburger Restaurants, Inc. Manuals
and the conditions associated with the acceptance of these Manuals.
Date Received
Site Selection Manual _____________________
Operations Manual _____________________
Employee Manual . _____________________
Policy & Procedure Manual . _____________________
Training Manual ... _____________________
These are the Cheeburger Cheeburger Restaurants, Inc. Manuals. The information contained in these manuals is
confidential and is a trade secret of the Cheeburger Cheeburger Restaurants, Inc. Franchise Company.
Accordingly, no person having access to these Manuals may disclose the contents of these Manuals to the public
or any person not authorized by the Cheeburger Cheeburger Restaurants, Inc. Franchise Company to use these
Manuals. These Manuals may not be copied, reproduced or distributed in any manner. At all times, Franchisee
must keep these Manuals in a secure area within the premises where its franchised business is located. Franchisee
must limit access to these Manuals to such of its employees that have a need to know in order to perform their
jobs. Such employees including Franchisees manager and assistant manager and any other personnel receiving
training from the Cheeburger Cheeburger Restaurants, Inc. Franchise Company - and all Franchisees owners,
officers, and directors must sign Cheeburger Cheeburger Restaurants, Inc. standard form of confidentiality
agreement before such persons are granted access to these Manuals or begin their relationship in such capacity
with Franchisee. No other persons may have access to these Manuals.
___________________________
Franchisee
______________________
Restaurant Location
_______________________________
Cheeburger Cheeburger Restaurants, Inc.
Copy # ______
#1 Cheeburger Cheeburger - #2 Franchisee
revised 1.1.07
This is the Cheeburger Cheeburger Restaurants Operations Manual. The information contained
in this manual is confidential and is a trade secret of the Cheeburger Cheeburger Restaurants
Franchise Company. Accordingly, no person having access to this Manual may disclose the
contents of this Manual to the public or any person not authorized by the Cheeburger
Cheeburger Restaurants Franchise Company to use this Manual. This Manual may not be
copied, reproduced or distributed in any manner. At all times, Franchisee must keep this
Manual in a. secure area within the premises where its franchised business is located
Franchisee must limit access to this Manual to such of its employees that have a need to
know in order to perform their jobs. Such employees - including Franchisee s manager and
assistant manager and any other personnel receiving training from the Cheeburger Cheeburger
Restaurants Franchise Company - and all Franchisee s owners, officers, and directors must
sign Cheeburger Cheeburger Restaurants, Inc. standard form of confidentiality agreement
before such persons are granted access to this Manual or begin their relationship in such
capacity with Franchisee. No other persons may have access to this Manual.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
revised 1.1.07
Welcome to the family of Cheeburger Cheeburger Restaurants, Inc. We know that you will
find every day in your store, a challenging and stimulating experience.
You can work effectively and productively, knowing that you have the backup of Cheeburger
Cheeburger Restaurants, comprehensive Operations Manual and thorough training in how to
operate your store. In addition, our staff of experienced and dedicated people at the corporate
office are always ready to answer your questions.
Sincerely,
Bruce Zicari
Mr. Bruce Zicari, Chairman & CEO, and the
Cheeburger Cheeburger Restaurants, Inc Family
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
i
revised 1.1.07
COMPANY MISSION
The mission of Cheeburger Cheeburger Restaurants, Inc. is to provide a system of high
standards, superior customer service and effective cost controls in order to maximize franchise
owner profitability.
Cheeburger Cheeburger Restaurants, Inc. strives to be the Mom and Pop of hamburger
chains with a wide appeal to diverse cultural groups of varied incomes.
The goal of Cheeburger Cheeburger Restaurants, Inc. is to provide a casual dining experience
that exemplifies quality, value, service, and excellence in all aspects of the operation. This is
our company theme at Cheeburger Cheeburger Restaurants, Inc. This is the philosophy we live
by. The importance of attention to detail cannot be overemphasized. It is a way of life.
You must be a perfectionist!
The degree of success the operation has depends on your ability to seek excellence. Accept
nothing less than perfect. This is a challenging business. It takes people who are vigilant to
ensure that the best product is the only product on the table.
We live by the motto IF IT IS NOT RIGHT - DONT SERVE IT.
With this in mind, we developed these manuals to use in your store.
Because we know mistakes will be made, this Operations Manual was
designed to minimize errors. It will help you to DO IT RIGHT THE
FIRST TIME and EVERYTIME.
Our goal at Cheeburger Cheeburger Restaurants, Inc. is to do two things: Serve the guests and
make a fair profit. If the first task is not done perfectly, the second goal cannot be achieved.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
ii
revised 1.1.07
i
ii
Section Heading/Pages
8
9-38
39-93
94-110
111
112
113
114
115-122
123-144
145-149
150
151-156
157-163
164
165-169
170-176
177-194
195-196
197
198
245
Section V: Production
269
revised 1.1.07
317
318-320
321-326
327-329
330-334
335-336
337-340
341-344
345-352
353
354-360
361-362
363
364-370
371
372-373
revised 1.1.07
revised 1.1.07
Topic
The Importance of Food Safety
Contamination
Cross Contamination
Food can become contaminated when bacteria from one food passes to
another food through a knife, cutting board, or a person. This is
known as cross-contamination.
Food-borne Illness
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 1
revised 1.1.07
Topic
Causes of Food- borne Illness
Diseases caused by
contaminated food
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 2
revised 1.1.07
Topic
Diseases (continued)
Trichinosis.
Usually caused by under-cooked pork.
Dysentery
Usually comes from broken plumbing. Water is contaminated at its
source. Also caused by flies and unwashed hands.
Typhoid Fever
Comes from milk, water, or shellfish contaminated at their source.
Also caused by contaminated flies.
Diphtheria
Usually comes from improperly washed silverware or dishes.
Bacteria Growth
Bacteria Control
Temperatures
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 3
revised 1.1.07
Topic
Danger Zone / Danger Window There is a danger zone or danger window when heating and
cooling food products. This danger zone is between 39 degrees and
141 degrees. This is the zone when bacteria multiply the fastest
and create toxins and poisons harmful to people and animals. out.
When in doubt throw it out.
Careful sanitation practices and safe temperature control insure complete
customer satisfaction and prevent food-borne illnesses from becoming a
problem.
Heat is the best way to kill harmful bacteria. However, some toxins
Bacteria Control
Thermometer
are so strong that even the highest temperature will not kill them.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 4
revised 1.1.07
Topic
How to Use Thermometer to
Take Food Temperature
Food starts at the loading dock and moves through stages of preparation,
cooking and service.
At the loading dock: After food is received it must be stored outside the
danger zone. The danger zone is between 39 and 141degrees Fahrenheit.
Thaw food in the refrigerator at 39 degrees Fahrenheit or colder.
Thawing
Food can also be thawed in clean, running water at 70 degrees
Fahrenheit or below.
Preparation
Preparation: The preparation stage must be limited to four (4) hours. This
is because food may be contaminated if it remains in the temperature
danger zone too long.
Divide food into small batches during preparation. This minimizes the
time food spends in the temperature danger zone.
Use clean and sanitized utensils and cutting board when preparing food.
Clean and sanitize after use. Clean and sanitize all utensils when
changing to another food.
Never use the same knife, utensil, or cutting board to prepare different
kinds of food.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 5
revised 1.1.07
Topic
Cooking
Food service
Food service: Food must be kept at 141 degrees Fahrenheit or above.
Food must not be touched. Any surface that touches food must not be
touched.
Do not touch any part of a glass, dish, plate or utensil that may also touch
a persons mouth.
Hold plates by the bottom or edge.
Hold glasses near the bottom or by the stem.
Hold flatware by the stem.
Hold cups by the handle, on saucers or use a tray. Never stack cups.
Remove ice from an ice machine using tongs or a scoop.
Provide new plates for guests who return to self-serve buffets.
Leftover food
Leftover food: Food may be reused if cooled to 39 degrees Fahrenheit
within four (4) hours.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 6
revised 1.1.07
Topic
Use an ice water bath or a blast chiller to cool food rapidly.
Cover, date, label and refrigerate food immediately after cooking.
Place all cooked food above raw food in the refrigerator.
Re-heating
leftover food
Food Shipments
The Decision to
Accept or Reject
Meat
Meat is firm, moist, elastic, and is at 39 degrees Fahrenheit or below
Raw beef is bright cherry colored
Poultry
Poultry is firm, no discoloration, and at a temperature of 39 degrees
Fahrenheit or below.
Milk
Milk is below 39 degrees Fahrenheit. Take milk temperature in large
containers by pouring a sample and inserting the thermometer. Or, wrap
the bulk package around the temperature probe.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 7
revised 1.1.07
Topic
Check that milk expiration date has not passed.
Frozen foods
Frozen food is minus five (-5) degrees Fahrenheit or colder. Frozen food
is not thawed or refrozen.
Note: Do not accept if there is frozen liquid on the outside of the package,
if the package is distorted or there are large ice crystals on the food. Take
temperature by placing the sensing area of the thermometer between two
portions. For vacuum packaged food, take the temperature by placing the
sensing area of the thermometer between two packages.
Canned goods must be sealed, unbroken, free of rust, and flaws. Do not accept
Canned goods
Storage
Dry storage
Refrigerated food
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 8
revised 1.1.07
Topic
Freezer
Chemicals
Cleaning is the removal of dirt and stains that can be seen on a surface.
Cleaning requires use of hot water, detergent and clean drinkable rinse
water.
Sanitizing means reducing the number of harmful microorganisms using
very hot water or a chemical sanitizing solution.
Check the temperature gauge on the machine. Hot water must be at least
180 degrees Fahrenheit at the manifold for the final rinse for high
temperature machines.
For machines with chemical sanitizers: Check the manufactures
instructions for proper concentration of chemicals. Water temperature
should be 140 degrees or above.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 9
revised 1.1.07
Topic
After dishes have completed the machine cycle, let them air dry. Check for
soiled items. Run them through the wash cycle again.
Check the machine.
Scrape and soak items.
Using a Three
compartment Sink:
Compartment 1.
Detergent solutions and hot water, Wash items in this sink.
Compartment 2.
Hot clear water. Rinse items.
Compartment 3.
Chemical sanitation solution mixed according to manufacturers
instructions very hot water. Sanitize in solution.
Allow items to air dry.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 10
revised 1.1.07
Topic
Chemical Contamination
Pestcidres
Food Additives
. Additive and preservatives are agents that enhance the flavor of food
products and keep them fresh longer. Some additives can make people
extremely ill, especially those with asthma. These additives include
monosodium glutamate (MSG), nitrites, and sulfating agents. Many states
laws prohibit restaurant personnel from adding sulfites to food. Food
deals are required to label products clearly when any type of additive is
present. By limiting the use of products with additives, the danger to
guests can be reduced
Toxic Metals
Most diseases transmitted through foods come from infected food service
workers. Workers who fail to observe proper sanitary procedures when
handling food are endangering the health of the public.
Every food service worker must become health conscious. When all
employees are trained in basic hygiene, there is a reduction of illness in
the workplace.
No one should be at work with any kind of illness or disease that can be
transmitted to another.
Cuts, burns and abrasions should be bandaged and covered with
disposable gloves, whether working with food or not.
A daily bath or shower and shampoos are a must.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 11
revised 1.1.07
Topic
Hand Washing
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 12
revised 1.1.07
Topic
Other precautions
Clothing
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 13
revised 1.1.07
Topic
Preparing Foods
Cross contamination
Raw animal products are stored above raw vegetable or other foods that
do not require further cooking and drippings get into the food.
A food worker handles raw meat or chicken and then prepares noncooked food such as salad without washing his or her hands.
Utensils such as forks or tongs are not properly cleaned and sanitize
before use.
Clean and sanitize cutting boards, slicing machines and work tables
between each use
Clean and sanitize all food utensils between each use.
Clean and sanitize thermometers between each use. Store raw meat and
chicken below cooked foods or foods that do not require cooking.
Rinse wiping cloths in sanitizing solution before use.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 14
revised 1.1.07
Topic
Hot food must reach a minimum of 141 degrees F, Cold food must reach a
minimum of 39 degrees F.
Cooling potentially
hazardous foods
Frozen foods
The temperature necessary to maintain the product frozen solid varies with
the product. Generally this is minus five (- 5) to minus ten (-10) degrees F
minimum.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 15
revised 1.1.07
Topic
Thawing
The operation must have written procedures on site and available to the
inspector.
The potentially hazardous food is marked or identified with the maximum
four (4) hour time period in which the product will be cooked or served.
After four (4) hours or if the product is unmarked per time, the food must
be discarded.
Temperature measuring
devices TMDs
Preventing contamination
from hands
Employees may not contact exposed, ready-to-eat food with their bare
hands. The exception is when washing produce. Instead of hands,
employees must use suitable utensils, deli tissue, gloves, or dispensing
equipment.
Cooking foods
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 16
revised 1.1.07
Topic
The internal temperatures must be checked in more than one place when
cooking foods. An acceptable temperature in one spot does not mean that
every part of the food is properly cooked.
Serving Foods
During the time between cooking and serving, hot foods should be stored
in equipment that keeps them at the required temperature at all times.
Holding equipment includes heat lamps and insulated transport carriers.
All holding equipment must be able to maintain a temperature of about
141 degrees F.
Avoid holding heated food for long periods of time. Food may lose its
freshness and flavor. The longer the food is held, the greater the chance of
it becoming contaminated.
When proper holding temperatures are not maintained, food-borne
bacteria can rapidly increase to dangerous levels.
Milk products
Milk and milk products must be kept fresh and sanitary and served in a
way that reduces contamination.
Only pasteurized milk and milk products may be used.
Dairy products must be kept at 39 degrees F or below for serving. The
exception is the UHT creamers, which can be served at room temperature.
Milk for drinking purposes must be served from the original container in
which it was packaged at the milk plant.
Cream, half-and-half and non dairv creaming and whitening products
should be provided in individual, unopened containers or covered pitchers.
They can also be drawn from a refrigerated dispenser.
Ice cream dispensed from a bulk pack should have a dipper well with
running water at each station or location.
Always handle ice as you would handle food. The following specific
guidelines apply:
Ice must be supplied from approved sources and be protected from
contamination.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 17
revised 1.1.07
Topic
Ice used to cool stored food containers, or food utensils cannot be
served to guests.
Ice and containers must be covered between uses and cleaned
periodically.
Ice storage bins must be well drained through an air gap.
Ice may only be dispensed with scoops, tongs or other suitable
equipment. Do not use hands, cups or glasses to scoop ice.
Ice-dispensing utensils that are not in use must be stored on a clean
surface. Utensils may be stored in the ice with the handle extending out of
the ice.
The handle should never touch the ice. Hands should never touch the
parts of the utensil that touches the ice.
Handling tableware
and utensils
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 18
revised 1.1.07
Topic
Do NOT leave any serving utensils exposed to room temperature. This
is the Danger Zone and will cause growth of bacteria.
Quality Control
Total quality control must be continuous over all levels of food handling
and preparation.
Steps
1. Purchasing
Begin by purchasing quality raw materials, to ensure high quality of
your end products. Quality does not mean the most expensive! Learn
to recognize the telltale signs of inferior quality products, such as:
a. Wilted, bruised or rotten produce.
b. Improperly processed or refrigerated meats.
c. Damage from handling that requires immediate use or loss.
2. Handling
One of the worst offenses in food handling is not adhering to proper
sanitary conditions in food preparation and serving. Detailed
information in the Section I. Another problem is lack of enthusiasm
due to employees becoming fatigued, uncaring or sloppy. The result is
a decline in general appearance of the store and resultant lack of an
appealing attitude. Should this happen, take corrective action
immediately.
3. Food Prepping
The proper preparation of food for cooking is extremely important to
ensure the recipe is reproducible. Training of the kitchen help should
focus on the importance of preparing standard sized cut vegetables,
and all other preparatory procedures.
4. Stock Rotation
Stock rotation is part of the quality control needed prior to food
preparation. It is extremely important for eliminating problems of
spoilage and inferior ingredients in your recipe preparation.
5. Cooking Procedures
Cooking procedures must be carefully observed, especially since
individual cooks tend to do things a bit different.
All food must be checked before allowing it to be served! If it doesnt
look good, DO NOT SERVE IT! Re-cook it after correcting the
problem.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 19
revised 1.1.07
Topic
Quality control /Never Ending. Quality control is a never- ending vigil that your employees and you, the
manager/owner, must continuously oversee. Successful quality control is
the key to the ability of a unit to increase profits and maintain a growth
pattern. Every time a guest orders,the restaurant, its staff and the
Companys reputation is being tested. It is always the manager/owners
responsibility to ensure that the restaurant passes this test.
The lack of quality control will result in eventual loss of guests who
may make negative referrals to others. Remember that it may be less
expensive to refund a meal then refuse to listen to the guests complaint.
Always attempt to replace the questionable meal with another item or a
free meal at a future date rather than a refund if at all possible.
Split Orders
Count Orders
Your vendors and suppliers may be diligent in their counts and quality
assurance. However, delivery personnel may get sloppy if you do not
properly inspect deliveries. The product that is supposed to be delivered to
you can easily be sold for cash elsewhere by unscrupulous delivery
personnel. Most people are basically honest, but even honest people
become tempted when there is an opportunity.
If your staff determine you are not concerned with deliveries, they are
likely as a delivery person to take what they feel they need, want or are
even owed. They may assume that you will never miss what you never
had!
Minimize Loss
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 20
revised 1.1.07
Topic
Organize your Stock
The more organized your stock, the easier it is to take inventory and
rotate items. Organize your stock in the same sequence as your physical
inventory form. This helps to reduce errors in the dry storage area, the
freezer, and the refrigerator.
Before any deliveries arrive, make certain that:
1. FIFO (First In - First Out) is observed. This inventory method
reduces the possibility of spoilage by using the oldest products
first. The delivery can be put away when it arrives without moving
existing stock around.
2. Arrange inventors items in the same sequence as the physical
inventory form. This will reduce the amount of time required to
take a physical inventory, minimize counting errors, give early
indications of a particularly low inventory item and reduce
excessive inventory.
Other Basic
Rules
revised 1.1.07
Topic
b. Note any shortages not listed as back orders. Do not accept
overages.
4. Open a representative sample of each products containers to
inspect for quantity and quality. Inspect every container of a product
if any problem is uncovered. Be certain to check dates, especially on
Bag-in-a-box deliveries of beverage syrup. These syrups have a
shelf life of only forty- live (45) days.
5. Place the delivery into proper storage as quickly as possible. Not
even the best refrigerator, freezer. or air-conditioner can reverse
damage to your food supplies because the temperature or humidity
was too high or too low.
6. Notify the manager of each discrepancy and the manner in which it
was handled. The corporation should be notified if there is any
consistent pattern of vendor error with any national accounts.
Proper Storage
Proper Temperature
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 22
revised 1.1.07
Topic
3. Repair immediately all refrigerator, freezer, and air-Conditioning
equipment breakdowns and inefficiencies. A sound preventive
maintenance and repair program is a small investment compared to losses
resulting from consumer litigation or bad publicity.
4.Recycling is highly encouraged for both economic and humanitarian
reasons.
Cleaning Items
All cleaning items should be stored in one locked area. They should be
stored in bulk containers for easy usage. Small containers tend to
disappear easily. Whenever possible, cleaning items should be issued by
the manager on request for safety reasons and so that usage can be
controlled.
Paper Products
Discarding
Containers and
Merchandise
Waste Control
revised 1.1.07
Topic
c. Regular garbage must be stored in plastic garbage bags until
disposal. Disposal must be in a place and manner consistent with local
regulatory authorities.
2. Maximizing profit.
a. The avoidance of unnecessary waste is very important in the
cleaning process of vegetables and meat. Teach the kitchen
employees how to properly clean and prepare all products. It is
important to avoid waste of all products that will be used.
This is the purpose of the Ops manual and the training you receive
from it.
b. Proper rotation of inventory becomes very important in avoiding
waste before contamination and spoilage result.
c. Employee serving portion control or lack of it, can turn a normally
profitable store into a non-profitable one.
These requirements and the others you will receive while licensing,
training and managing your unit are imperative to your stores smooth
operation. Overlook any of them and you may find your store is in an
unsanitary condition very quickly.
Suppliers
are:
Short Weighing
Overage and underage are usually associated with dry goods. A vendor will
deliver too many or not enough of a specific item. This is why it is so
important to count the incoming orders EVERY TIME! Report errors as
soon as they are found.
If you are delivered too many of an item or never ordered at all, dont keep
it. This is theft. You dont want it to happen to you, so dont do it to
someone else.
Compare
If you cannot find two vendors who supply the same item, keep looking!
This vendor can cripple your profit margin and possibly close your store if he runs
out of your item or if he gives your badly needed supplies to another customer.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 24
revised 1.1.07
Topic
Find an additional vendor before you have a problem. Make certain that
you keep a list of your vendors at the store and at home. You can
usually call the vendors late at night and still get delivery the next day.
You may wish to give some vendors your home telephone number for
emergency purposes. Occasionally, someone you requested to place an
order for you will forget an item or forget to order altogether. If the vendor
knows you order for every delivery he makes he will probably call you to
see if there is a problem. Often these calls come very early in the
morning, but they are lifesavers.
Inconsistent products
All of the products you will be cooking are made from scratcht using
fresh ingredients. While this is an advertising advantage, the actual
quality control requires more diligence than most food establishments.
Cheeburger Cheeburger Restaurants, Inc. does not directly or indirectly
supply any raw ingredients for your operation. Many operators find it to
be enticing to substitute less expensive raw ingredients for the companyrequired/prescribed ingredients. Do not allow your standards to be
compromised. The quality and taste of your food is what will keep you in
business or lose guests for you. It is difficult to overcome mistakes made
by purchasing inferior grade ingredients.
It is extremely important to have consistent food quality and courteous
service throughout the entire company as the reputation of each restaurant
follows the others.
It is worth the effort to have more than one supplier for potential shortage
problems and to be assured of paying reasonable prices. Should you find a
product or supplier that you believe would be beneficial to other
manager/owners, please allow corporate to speak with the suppliers
representative.
Remember that it can take weeks or months to find a guest, but only
SECONDS to lose one!
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 25
revised 1.1.07
Topic
Ordering
national
distributor. Some items will come from outside. Situations can occur when
it will be impossible to get a product from your national distributor. It is
therefore necessary to have back-up suppliers.
Credit Terms
Credit Terms
After deciding on the various suppliers to use, ask about credit terms.
Generally, most suppliers will extend credit, with the exception of beer
and wine. This credit is EXTREMELY important to smooth operation of
your store. With credit, the store can sign for the product and send the
invoice for payment.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 26
revised 1.1.07
Topic
Delivery Days
Delivery Days
If possible, determine the best delivery days for your needs. Request these
days and be ready to make changes, as the situation requires.
Create a Supplier or Vendor Form. Laminate this information and place it next to
the telephone. Include alternate suppliers, marked accordingly.
A.
B.
C.
D.
E.
F.
Use the master order guide and identify items needed before placing a call
to order. This is done by taking an on-hand, inventory and comparing it to
the par for that item. Record the order to be sure everything is delivered
properly.
It is extremely important to estimate the requirements for the supplies
and regular inventory for the Grand Opening. Refer to the Opening
Store Packet. Aslo, consult field supervisor. If the store is in
operation, refer to the Order Par Column Sheet or the Order Guide
for par amount to be ordered.
1. Minimize lost interest dollars on excessive inventory.
2. Minimize food loss due to spoilage.
3. Avoid embarrassment and lost revenues from food shortages.
4. Correctly use critical storage areas.
5. Control employee pilferage.
The Manager Training Program includes various techniques to determine
inventory requirements. A corporate representative can help to estimate
requirements for the Grand Opening needs.
Minimum Product
Specifications
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 27
revised 1.1.07
Topic
Call the referral first and see the product if at all possible. Pay particular
attention to vegetable and meat suppliers as the quality of these products
can change with every delivery.
Ordering Guidelines
See Food Item Description and Specifications in the Food and Food
Safety section There are certain ordering guide lines that are based on the
experience of the company. These are included in the training
sessions. It is also imperative to establish guidelines specific to your store
based on the product mix of the store. It is therefore extremely important
to analyze usage versus gross sales for all supplies that must be renewed
daily or weekly.
Usage
There are many factors that affect usage. These include serving portion
size, delivery days, spoilage, product mix and other factors. Calculate
these ratios and use them for consistency when ordering. The same type of
evaluation can be extrapolated for all food items and paper goods used.
Start with the beginning and ending inventory and gross sales for a
specific time period. This method also pinpoints possible pilferage of
specific supplies that are not obvious from accounting statements.
Deliveries
How Supplies
are Delivered
Delivery
Checklist
revised 1.1.07
Topic
Signed with a signature on the invoice, not merely initialed. Only
Manager or Key Employee should process deliveries.
Stored away and in the correct place as soon as possible. Frozen
foods must be stored first, refrigerator next, and dry last.
Accepting or Rejecting
Rejecting a Shipment
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 29
revised 1.1.07
Topic
Storing refrigerated and
frozen inventory
Rotating Stock
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: FOOD AND FOOD SAFETY 30
revised 1.1.07
revised 1.1.07
Chapter 5 Glossary
Chapter 6 Resources and References
SECTION: HACCP 2
revised 1.1.07
SECTION: HACCP 3
revised 1.1.07
BACKGROUND
Hazard Analysis Critical Control Point (HACCP) is a common sense technique to control food safety hazards. It
is a preventive system of hazard control rather than a reactive one. Food establishments can use it to ensure safer
food products for consumers. It is not a zero risk system, but is designed to minimize the risk of food safety
hazards. HACCP is not a stand alone program but is one part of a larger system of control procedures that must
be in place in order for HACCP to function effectively. These control procedures are prerequisite programs and
are discussed more in Chapter 4.
The success of a HACCP program is dependent upon both people and facilities. Management and employees
must be properly motivated and trained if a HACCP program is to successfully reduce the risk of foodborne
illness. Education and training in the principles of food safety and management commitment to the
implementation of a HACCP system are critical and must be continuously reinforced. Instilling food worker
commitment and dealing with problems such as high employee turnover and communication barriers must be
considered when designing a HACCP plan.
Successful implementation of a HACCP plan is also dependent upon the design and performance of facilities
and equipment. The likelihood of the occurrence of a hazard in a finished product is definitely influenced by
facility and equipment design, construction, and installation which play a key role in any preventive strategy.
"Both parts of HACCP - the hazard analysis and the critical control points - are influenced by the design of
equipment and structures in retail food establishments.... Facility and process designs can help a HACCP system
be more effective by preventing cross contamination and meeting Standard Operating Procedures (SOPs),
therefore allowing the hazard analysis to focus on significant hazards associated with the food itself."
(Comments made by FDA HACCP Policy Strategic Manager, Dr. John Kvenberg, on June 24, 1996 to the
Institute of Food Technologists' seminar on Legal Constraints in Facility/Process Design).
SECTION: HACCP 4
revised 1.1.07
Also because foods are from the environment, they can contain objects such as stones that could cause injury.
Food may be contaminated naturally, for example from the soil in which it is grown or because of harvest,
storage, or transportation practices. Some foods undergo further processing and at times, despite best efforts,
become contaminated. These inherent hazards, along with the hazards that may occur in your establishment,
such as metal fragments from grinding, can lead to injury, illness, or death.
Hazards include:
Biological concerns, such as:
o
bacterial, parasitic, or viral contamination
o
bacterial growth
o
bacterial, parasitic, or viral survival
o
bacterial toxin production
o
bacterial, parasitic, or viral cross-contamination
Physical objects
o
stones
o
glass
o
metal fragments
o
packaging materials
Chemical contamination
o
nonfood-grade lubricants
o
cleaning compounds
o
food additives
o
insecticides
In a report from CDC titled, Surveillance for Foodborne-Disease Outbreaks - United States, 1988-1992, it is
clear that bacterial agents are the leading cause of laboratory-confirmed outbreaks and that the main
reasons for the outbreaks are:
improper holding temperatures,
poor personal hygiene,
improper cooking temperatures,
foods from unsafe sources, and
contaminated equipment.
SECTION: HACCP 5
revised 1.1.07
Figure 1:
Risk Factors
Defining Retail
As stated in Chapter 1, Introduction, this document uses the terms "food establishments" and "retail food
establishments" interchangeably. For a definition of a "food establishment" refer to Chapter 5 - Glossary.
Unlike industries such as canning, other food processing, and dairy plants, the "retail" industry is not easily
defined by specific commodities or conditions. The following is a partial listing of the types of businesses that
are usually considered part of the retail food industry. There are many situations which may include more than
one type of operation.
back-country guided trips for groups
bakeries
bars and taverns
bed and breakfast operations
cafeterias
camps - recreational, children's, etc.
casinos
child and adult day care
church kitchens
commissaries
community fund raisers
convenience stores
fairs
food banks
grocery stores with specialized departments
deli
in-store prepared foods
produce
Consider also the following characteristics that retail food establishments share.
1.
The industry has a wide range of employee resources, from highly trained executive chefs to entry level
front line employees. Employees may have a broad range of educational levels and communication skills. It may
be difficult to conduct in-house training and to maintain a trained staff because employees may speak different
languages or there may be high employee turnover.
2.
Many establishments are start-up businesses operating without benefit of a large corporate support
structure and having a relatively low profit margin and perhaps less capital to work with than other segments of
the food industry.
3.
There is an almost endless number of production techniques, products, menu items, and ingredients
used. Suppliers, ingredients, menu items, or specifications may change frequently.
SECTION: HACCP 7
revised 1.1.07
4.
Establish Procedures to Monitor CCPs. Once you have decided which operational steps are critical
and have set the critical limits, someone needs to keep track of the CCPs in the flow of foods through your
operation. Monitoring involves finding a way to see that the CCPs are kept under control and within the
critical limits.
5.
Establish Corrective Actions. What will you do when things go wrong? When monitoring your CCPs
you will occasionally find an operational step that is outside of your critical limits. You need to plan ahead and
decide what your actions will be, communicate those to your employees, and train them in those decisions.
This preventive approach is at the heart of HACCP. Problems will arise. You need to find them and correct
them before they can cause someone to become ill or injured.
6.
Establish Verification Procedures. This principle is all about making sure that the whole system is in
place and working. You will want to periodically make observations, calibrate equipment and temperature
measuring devices, review records / actions, and discuss procedures with your employees. All of these
activities will be for the purpose of ensuring that your system is real and checking to see if it needs to be
modified or improved. Verification may also be conducted from the outside, such as by the regulatory
authority or a third party.
7.
Establish a Record Keeping System. There are certain written records or kinds of documentation that
will be needed in order to verify that the system is working. Refer to the following table for examples of
simplified "records." These records will normally involve the HACCP plan, itself, and your monitoring
activities and serve to document that you really do have an on-going system in place. Record keeping should
be as simple as possible in order to make it more likely that employees will have the time to keep them.
For more than 20 years industry and regulators have been exploring use of the HACCP principles in
restaurants, grocery stores, and other retail food establishments. During that time, much has been learned
about how these principles can be used in the varied operations, collectively referred to as retail food
establishments. Most of this exploration has centered around the focal question of how to stay true to the
definitions of HACCP and still make the principles useful to an industry that encompasses the broadest range
of conditions.
Despite this diversity and range of conditions, those involved have discovered that the HACCP principles are
useful tools for managing food safety. Over time, ways have been discovered to slightly modify the applications
of HACCP to better fit retail food establishments. The following chart suggests some adaptations of applying the
HACCP principles to retail food establishments.
HACCP Principle
Hazard Analysis
Analyze and organize by process rather than commodity because food items are intertwined in
retail operations. Simplify by combining like operations into categories.
No change.
Monitor
Corrective Actions
No change.
Verification
No change.
Record Keeping
Simplify by using records already in existence, such as invoices, work schedules, and recipes.
SECTION: HACCP 8
revised 1.1.07
SECTION: HACCP 9
revised 1.1.07
SUMMARY
HACCP is endorsed by the Food and Drug Administration. Combined with basic sanitation and a solid
employee training program (prerequisite to the implementation of the HACCP principles), HACCP can
provide the operator and employees a complete food safety management system.
The rest of this Guide will provide enough detail about how to organize your menu items so that you can
voluntarily develop your own food safety system by applying the HACCP principles. It is important to
remember that there are many resources that you can draw on during your efforts and some of these are listed
at the end of this Guide. As mentioned in the Purpose and Scope portion of this Chapter, while setting up your
food safety system using the HACCP principles, you are encouraged to contact your regulatory authority
for advice and assistance.
SECTION: HACCP 10
revised 1.1.07
contamination from employees (e.g., restriction of employees ill with diarrhea, proper hand washing,
revised 1.1.07
obtaining foods from approved sources (e.g., a supplier of raw fish for sushi who adequately freezes fish
to control parasites).
Are there any ingredients or menu items of special concern, such as those listed in Annex 2?
Will this require a great deal of preparation, making preparation time, employee health, and bare hand
contact with ready-to-eat food a special concern?
How will an employee ill with diarrhea be restricted from working with food?
Are you serving food to a population that is known to be highly susceptible to foodborne illness (e.g.,
residents of health care facilities, persons in child or adult day care facilities, etc.)?
SECTION: HACCP 12
revised 1.1.07
COMPLEX PROCESSES
RECEIVE--STORE--PREPARE--COOK--COOL--REHEAT--HOT HOLD--SERVE
Failure to adequately control food product temperature is the one factor most commonly associated with
foodborne illness. Foods prepared in large volumes or in advance for next day service usually follow an
extended process flow. These foods are likely to pass through the temperature danger zone several times. The
key in managing the operational steps within the process is to minimize the time foods are at unsafe
temperatures.
In some cases, a variety of foods and ingredients that require extensive employee product preparation may be
part of the process. A sound food safety management system will incorporate SOPs for personal hygiene and
cross contamination prevention throughout the flow of the food.
Before you set up a management system for your operational steps, there are several factors you should
consider. Multiple step processes require proper equipment and facilities. Your equipment needs to be
designed to handle the volume of food you plan to prepare. For example, if you use a process that requires the
cooling of hot food, you must provide equipment that will adequately and efficiently lower the food
temperature as quickly as possible. If you find that a recipe is too hard to safely prepare, you may want to
consider purchasing pre-prepared items from a reputable source.
SECTION: HACCP 13
revised 1.1.07
SECTION: HACCP 14
revised 1.1.07
GETTING STARTED
Using a Team
Use of this Guide is most effective when a team approach is used for designing and implementing a plan based
on the HACCP principles. A team could be comprised of the owner and the chef or cook. Although managers
are responsible for designing the system, implementation involves the efforts and commitment of every
employee. Education and training of both management and employees are important in their respective roles
of producing safe foods. You may consider working with outside consultants, university extension services,
and regulatory authorities to ensure your HACCP system is based on the best available science and will
control identified hazards.
PROCEDURAL STEP 1
Group Menu Items
To get started, review how your menu items flow through your operation, note whether they undergo a cook
step for same day serving, receive additional cooling and reheating following a cook step, or have no cook
step involved. Refer to Chapter 2 for organizing your menu items by Process 1, 2, and 3.
Looking at your menu, place each menu item or similar menu items (like "hot soups" or "cold salads") into the
appropriate group. You may discover that more than one food process is conducted within your operation.
You will also need to consult the Annexes to identify menu items that need very careful and special attention
throughout the use of this Guide. These menu items may pose special hazards that are not always readily
apparent. If your operation serves any of the menu items listed in the Annexes, consult with your regulatory
authority for additional information. To accomplish the first procedural step in developing your food safety
management system, identify the food processes specific to your menu items.
SECTION: HACCP 15
revised 1.1.07
PROCESS #2
PROCESS #3
Examples:
Examples:
Examples:
salad greens
fish for sushi
fresh vegetables
oysters or clams served raw
tuna salad
Caesar salad dressing
coleslaw
sliced sandwich meats
sliced cheese
hamburgers
soup du jour
hot vegetables
entrees for "special of the day"
cooked eggs
soups
gravies
sauces
large roasts
chili
taco filling
egg rolls
Process number 1: Food preparation with no cook step - ready-to-eat food that is stored, prepared, and served.
Process number 2: Food preparation for same day service - food that is stored, prepared, cooked, and served.
Process number 3: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot
held, and served.
PROCEDURAL STEP 2
Conduct Hazard Analysis
In developing a food safety system, you need to identify the hazards that exist in the flow of foods in your
operation from receiving to serving. Hazards include:
pathogens that may be introduced during preparation (example: using a raw animal food as one
ingredient),
pathogen growth or toxin production during storage, preparation, or holding.
contaminants, (i.e., pathogens, chemicals, physical objects), that are introduced to food by food workers
or equipment.
SECTION: HACCP 16
revised 1.1.07
Since you have grouped your menu items, including ingredients, into the three processes on Chart 1, you can
identify hazards that are associated with each process. You will see that the more complex the process is, the
greater are the opportunities for hazards to occur.
In consultation with your regulatory authority, you need to identify the hazards associated with various foods
and ingredients, such as:
Salmonella and Campylobacter jejuni in raw poultry,
E. coli O157:H7 in raw ground beef,
Staphylococcus aureus toxin formation in cooked ham,
Bacillus cereus spore survival and toxin formation in cooked rice,
Clostridium perfringens spore survival and subsequent growth in cooked foods, and
Hazards specific to seafood, (see Annex 1).
This list is only a brief sample of hazards associated with specific foods. By identifying the hazards, you will
be able to determine CCPs and critical limits on the worksheet. Another way of fulfilling the hazard analysis
step is to understand the hazards associated with your specific menu items (Annex 3 of the Food Code is a
resource for this purpose) and to adhere to the critical limits established in the Food Code. Those critical limits
are based on the anticipated hazards.
identify those operational steps in the food flow that are specific to your operation,
write in your SOPs which are the general procedures that cross all flows and products (refer to Chapter
4, Prerequisite Programs, for further discussion),
reference the CCPs and critical limits pertaining to those process steps,
develop monitoring procedures and corrective actions which are customized to fit your operation, and
consider the type of record keeping you need to document you are controlling significant food safety
hazards.
HACCP allows the flexibility for you to customize a food safety management system specific to your
operations. The worksheets are provided to assist you in developing procedures to:
monitor CCPs,
revised 1.1.07
Review the following worksheets and the summary page for each operational step. Determine the ones that are
applicable to your operation and make copies of them so you can fill in your groupings of menu items (which
you did preliminarily in Procedural Step 1). Then continue to use the forms and complete the information as
you work through Procedural Steps 3 through 9.
RECEIVING
At receiving, your main concern is contamination from pathogens and the formation of harmful toxins.
Obtaining food from approved sources and at proper temperatures are important purchase specifications for
preventing growth and contamination during receiving. Approved sources are suppliers who are regulated and
inspected by appropriate regulatory authorities.
Ready-to-eat, potentially hazardous food is a special concern at receiving. Because this food will not be
cooked before service, microbial growth could be considered a significant hazard for receiving refrigerated,
ready-to-eat-foods. Having SOPs in place to control product temperature is generally adequate to control the
hazards present at receiving of these products. Besides checking the product temperature, you will want to check
the appearance, odor, color, and condition of the packaging.
Federal regulations require that processors of seafood and seafood products for interstate distribution have a
HACCP plan. These establishments are approved sources for seafood, and you may ask your interstate seafood
supplier for documentation that the firm has a HACCP plan in place. Processors of seafood and seafood
products that are sold or distributed only within a state may or may not be required to have a HACCP plan,
depending on the state, local, or tribal regulations.
Special consideration should be given to certain species of finfish and raw molluscan shellfish. Molluscan
shellfish (oysters, clams, mussels, and scallops) that are received raw in the shell or shucked must be purchased
from suppliers who are listed on the FDA Interstate Certified Shellfish Shippers' List or on a list maintained by
your state shellfish control authority. Shellfish received in the shell must bear a tag (or a label for shucked
shellfish) which states the date and location of harvest, in addition to other specific information.
Finfish harvested from certain areas may naturally contain a certain toxin that is not readily apparent. This toxin
is called ciguatera. Other finfish may develop toxins after harvest if strict temperature control is not maintained.
This toxin is called scombrotoxin. Temperature control is important at receiving because this toxin can not be
eliminated by cooking. For more information on toxins in reef finfish, histamine formation in certain species,
and parasites in raw finfish requiring control, refer to Annex 1.
SECTION: HACCP 18
revised 1.1.07
MENU
ITEM
PROCESS Examples:
#1
Salads
HAZARD
CCP
CRITICAL MONITORING
LIMITS
* Microbial
yes _____
contamination
* Bacterial
or
growth
* Parasites
no _____
*
Scombrotoxin
* Ciguatera or
other toxin
contamination
* Chemical
contamination
Receive at
41F or
below
Receive at
41F or
below
Sushi
CORRECTIVE
ACTIONS
VERIFICATION RECO
RDS
Approved
source
Seafood
HACCP
plan
Proper
chemical
storage/use
Approved
source
Seafood
HACCP
plan
Proper
chemical
storage/use
PROCESS Example:
#3
Soups
* Microbial
yes _____
contamination
* Bacterial
or
growth
* Ciguatera or no _____
other toxin
contamination
*
Scombrotoxin
* Chemical
contamination
Receive at
41F or
below
Approved
source
Seafood
HACCP
plan
Proper
chemical
storage/use
SOPs
Process number one: Food preparation with no cook step - ready- to-eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked , and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and served.
revised 1.1.07
STORAGE
When food is in refrigerated storage, your management system should focus on preventing the growth of
bacteria that may be present in the product. This is primarily achieved through temperature control. Special
attention needs to be given to controlling and monitoring the temperatures of potentially hazardous ready-to-eat
foods.
When determining the monitoring frequency of product storage temperature, it is important to make sure that
the interval between temperature checks is established to ensure that the hazard is being controlled and time is
allowed for an appropriate corrective action. For example, If you are storing potentially hazardous ready-to-eat
foods under refrigeration, you may decide to set a critical limit for the refrigeration units to operate at 41F or
below. You may also want to set a target, or operating limit, of 40F for example, in order to provide a safety
cushion that allows you the opportunity to see a trend toward exceeding 41F and to intervene with appropriate
corrective actions.
Monitoring procedures for ready-to-eat food ideally include internal product temperature checks. You need to
assess whether it is realistic and practical for you to do this, depending on the volume of food you are storing.
You may choose to base your monitoring system on the air temperature of the refrigerated equipment as an SOP.
How often you need to monitor the air temperature depends on:
whether the air temperature of the refrigerator accurately reflects the internal product temperature (remember, your food safety refrigeration temperature must be based on the internal product
temperature of the food stored within a refrigeration unit, not the air temperature),
the capacity and use of your refrigeration equipment,
the volume and type of food products stored in your cold storage units,
Standard operating procedures can be developed to control some hazards and assist in implementing a food
safety system that minimizes the potential for bacterial growth and contamination. The control of cross
contamination can be done by separating raw foods from ready-to-eat products within your operation's
refrigeration and storage facilities.
Special consideration should be given to the storage of scombroid fish due to the potential formation of
histamine, a chemical hazard. To control histamine formation in scombroid toxin-forming fish, it is
recommended that storage be a CCP with the critical limit not to exceed 41F, as stated in the Food Code,
unless you can show through scientific data that the food safety hazard will not result.
SECTION: HACCP 20
revised 1.1.07
Article
ROC
ESS
PROCESS
#1
MENU
ITEM
Example:
Salads
Sushi
HAZARD
* Bacterial
growth
* Cross
contamination
* Parasites
* Chemical
contamination
CCP
CRITICAL
LIMITS
MONITORING CORRECTIVE
ACTIONS
VERIFICATION
Article II
ECOR
D
PROCESS
#2
PROCESS
#3
* Bacterial
growth
Hamburgers *
Scombrotoxin
Mahi-mahi * Cross
contamination
* Chemical
contamination
Example:
Example:
Soups
* Bacterial
growth
*
Scombrotoxin
* Cross
contamination
* Chemical
contamination
Proper
chemical
storage/use
Proper
chemical
storage/use
SOPs
Process number one: Food preparation with no cook step - ready-to-eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked , and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and served.
SECTION: HACCP 21
revised 1.1.07
PREPARATION
Of all the operational steps in food processes, preparation has the greatest variety of activities that must be
controlled, monitored, and in some cases documented. It is impossible to include in this model a summary guide
that covers the diversity in menus, employee skills, and facility design that impact the preparation of food. The
preparation step may involve several processes, including thawing a frozen food, mixing together several
ingredients, cutting, chopping, slicing, or breading.
At the preparation step, SOPs can be developed to control some hazards and assist in implementation of a food
safety system that minimizes the potential for bacterial growth and contamination from employees and
equipment.
Front-line employees will most likely have the greatest need to work with the food. A well designed personal
hygiene program that has been communicated to all employees will minimize the potential for bacterial,
parasitic, and viral contamination. Your program must include instructions to your employees as to when and
how to wash their hands. Procedures need to be in place that either eliminate employees' hand contact with
ready-to-eat foods, or implement an alternative personal hygiene program that provides an equivalent level of
control of bacterial, parasitic, and viral hazards. It is also very important to identify and restrict ill employees
from working with food, especially if they have diarrhea.
Procedures must be in place to prevent cross contamination from utensils and equipment. Designated areas or
procedures that separate the preparation of raw foods from ready-to-eat foods minimize the potential for
bacterial contamination. Proper cleaning and sanitizing of equipment and work surfaces are an integral SOP to
this operational step.
Batch preparation is an important tool for controlling bacterial growth because limiting the amount of food
prepared minimizes the time the food is kept at a temperature that allows growth. Planning your preparation
ahead assists in minimizing the time food must be out of temperature at this operational step. Batch preparation
also breaks the growth cycle of bacteria before they can reach dangerous levels.
When thawing frozen foods, maintaining proper product temperature and managing time are the primary
controls for minimizing bacterial growth. Procedures need to be in place to minimize the potential for microbial,
chemical, and physical contamination during thawing.
Use of prechilled ingredients to prepare a cold product, such as tuna salad, will assist you in maintaining
temperature control for this process.
Special consideration should be given to disallowing bare hand contact in the preparation of ready-to-eat foods.
You need to control the introduction of hazards during preparation. How will you accomplish controlling the
hazard presented by hand contact with ready-to-eat food? You should review your operation to determine
whether this operational step will be controlled as a CCP or an SOP.
SECTION: HACCP 22
revised 1.1.07
MENU
ITEM
PROCESS Example:
#1
Salads
HAZARD
CCP
* Bacterial
yes _____
growth
* Cross
or
contamination
*
no _____
Contamination
from employees
* Chemical
contamination
RECOR
DS
Store at
41F or
below or
use time to
control
growth
Separate
raw from
ready-to-eat
food
Restrict ill
employees;
control bare
hand
contact
Proper
chemical
storage/use
* Bacterial
PROCESS Examples:
yes _____
growth
#2
Hamburgers * Cross
or
contamination
Mahi-mahi *
no _____
Contamination
from employees
* Chemical
contamination
Store at
41F or
below or
use time to
control
growth
Separate
raw from
ready-to-eat
food
Restrict ill
employees;
control bare
hand
contact
Proper
chemical
storage/use
PROCESS Example:
#3
Soups
* Bacterial
yes _____
growth
* Cross
or
contamination
*
no _____
Contamination
from employees
Store at
41F or
below or
use time to
control
growth
revised 1.1.07
* Chemical
contamination
Separate
raw from
ready-to-eat
food
Restrict ill
employees;
control bare
hand
contact
Proper
chemical
storage/use
SOPs
Process number one: Food preparation with no cook step - ready-to-eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked , and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and served.
COOKING
This operational step only applies to those foods that you have listed in Processes #2 and #3. Cooking foods of
animal origin is the most effective operational step in food processes for reducing and eliminating
biological contamination. Hot temperatures will kill most harmful bacteria and with relatively few exceptions,
such as cooking plant foods, this is a CCP. It is at this step that food will be made safe to eat. Therefore, product
temperature and time measurements are very important. If the appropriate product temperature for the required
amount of time is not achieved, bacteria, parasites, or viruses may survive in the food.
Critical time and temperature limits vary according to the type of food. Employees should view ensuring
proper cooking temperatures as an essential element in producing an acceptable product. A final cooking time
and temperature chart for specific foods is included for your review. Simply reference the foods specific to your
food establishment and incorporate the appropriate critical time and temperature limits into your management
system.
You will need to determine the best system for you to use that will ensure that the proper cooking temperature
and time are reached. Checking the internal product temperature is the most desirable monitoring method.
However, when large volumes of food are cooked, a temperature check of each individual item may not be
practical. For instance, a quick service food service operation may cook several hundred hamburgers during
lunch. If checking the temperature of each hamburger is not reasonable for you to do, then you need to routinely
verify that the specific process and cooking equipment are capable of attaining a final internal product
temperature at all locations in or on the cooking equipment.
Once a specific process has been shown to work for you, the frequency of record keeping may be reduced. In
these instances, a record keeping system should be established to provide scheduled product temperature checks
to ensure that the process is working.
SECTION: HACCP 24
revised 1.1.07
Special consideration should be given to time and temperature in the cooking of fish and other raw animal
foods. To control the pathogens, it is recommended that cooking be a CCP, based upon the critical limits
established by the Food Code, unless you can show through scientific data that the food safety hazard will not
result.
PROCESS
PROCESS
#1
Example:
HAZARD
CCP
Does not
apply
Does not
apply
Does not
apply
* Bacterial,
parasitic,
RECORD
Does not
apply
Salads
Sushi
PROCESS
#2
Examples:
Hamburgers
or
Mahi-mahi
or viral
survival or
growth
Example:
* Bacterial,
Soups
parasitic, or
viral survival
or growth
no _____
no _____
Product
Internal
Temp Time
See Chart 2
PROCESS
#3
SOPs
Process number one: Food preparation with no cook step - ready-to-eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked , and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and served.
FINAL INTERNAL
TEMPERATURE
TIME
1a.
1a. 165F
1a. 15 seconds
Poultry
Wild Game Animals
Stuffed Fish
Stuffed Meat
Stuffed Pasta
Stuffed Poultry
Stuffed Ratites
or
Stuffing containing
Fish
revised 1.1.07
Meat
Poultry or
Ratites
1b. Animal foods cooked in a microwave oven
2a. 155F
2a. 15 seconds
2b. 155F
2b. 15 seconds
2c. 155F
2c. 15 seconds
2d. Raw shell eggs that are NOT prepared for immediate service
2d. 155F
2d. 15 seconds
3a. 145F
3a. 15 seconds
3b. 145F
3b. 15 seconds
4a. Instantaneous
4b. Ready-to-eat food from a commercially sealed container for hot 4b. 140F or above
holding
4b. Instantaneous
4c. Instantaneous
SECTION: HACCP 26
revised 1.1.07
COOLING
This operational step is only used for those foods that you have listed in Process #3. One of the most labor
intensive operational steps is rapidly cooling hot foods to control microbial growth. Excessive time for the
cooling of potentially hazardous foods has been consistently identified as one of the factors contributing to
foodborne illness. Foods that have been cooked and held at improper temperatures provide an excellent
environment for the growth of disease causing microorganisms that may have survived the cooking process
(spore-formers). Recontamination of a cooked food item by poor employee practices or cross contamination
from other food products, utensils and equipment is a concern at this operational step.
Special consideration should be given to large food items, such as roasts, turkeys, thick soups, stews, chili, and
large containers of rice or refried beans. These foods take a long time to cool because of their mass and volume.
If the hot food container is tightly covered, the cooling rate will be further slowed down. By reducing the
volume of the food in an individual container and leaving an opening for heat to escape by keeping the cover
loose, the rate of cooling is dramatically increased.
Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food.
Some alternatives for cooling foods include:
Using rapid chill refrigeration equipment designed to cool the food to acceptable temperatures quickly by
Avoiding the need to cool large masses by preparing smaller batches closer to periods of service;
Stirring hot food while the food container is within an ice water bath; or
Redesigning your recipe so that you prepare and cook a smaller or concentrated base and then add enough
cold water or ice to make up the volume that you need. This may work for some water-based soups, for
example.
Whatever the cooling method you choose, you need to verify that the process works. Once again if a specific
process has been shown to work for you, the frequency of record keeping may be reduced. A record keeping
system should be established to provide scheduled product temperatures checks to ensure the process is
working.
SECTION: HACCP 27
revised 1.1.07
MENU
ITEM
Examples:
HAZARD
CCP
Does not
apply
Does
not
apply
Does not
apply
Does
not
apply
* Bacterial
yes _____
growth
* Cross
or
contamination
*
no _____
Contamination
from employees
or equipment
Cool food
from 140F
to 70F
within 2
hours and
from 70F to
41F within
4 hours
Salads
Sushi
PROCESS
#2
Examples:
Hamburgers
Mahi-mahi
PROCESS
#3
Example:
Soups
Separate raw
from readyto-eat food
Restrict ill
employees;
control bare
hand contact
SOPs
Process number one: Food preparation with no cook step - ready to eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked , and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and served.
SECTION: HACCP 28
revised 1.1.07
REHEATING
This operational step applies only to those foods that you listed in Process #3. If food is held at improper
temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper
reheating provides an important control for eliminating these organisms. It is especially effective in reducing
contamination from bacterial spore-formers which survived the cooking process and may have multiplied
because foods were held at improper temperatures.
Although proper reheating will kill most organisms of concern, it will not eliminate toxins, such as that
produced by Staphylococcus aureus. If microbial controls and SOPs at previous operational steps have not been
followed correctly and Staph toxin has been formed in the food, reheating will not make the food safe.
Incorporating a comprehensive personal hygiene program throughout the process will minimize the risk from
Staph toxin. Along with personal hygiene, preventing cross contamination through the use of cleaned and
sanitized equipment and utensils is an important control measure.
Special consideration should be given to the time and temperature in the reheating of cooked foods. To control
the pathogens, it is recommended that reheating be a CCP, based upon the critical limits established by
the Food Code, unless you can show through scientific data that the food safety hazard will not result.
MENU ITEM
PROCESS
#1
Examples:
HAZARD
CCP
RECORD
Does not
apply
Does not
apply
Does not
apply
Does
not
apply
Does not
apply
Does not
apply
Does not
apply
Does
not
apply
Salads
Sushi
PROCESS
Examples:
#2
Hamburgers
Mahi-mahi
PROCESS
#3
Example:
Soups
SOPs
Process number one Food preparation with no cook step - ready-to-eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked , and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and served.
SECTION: HACCP 29
revised 1.1.07
HOLDING
All three processes may involve holding. Proper temperature of the food while being held is essential in
controlling the growth of harmful bacteria. Cold temperature holding may occur in Processes 1, 2, or 3. Hot
temperature holding occurs primarily only in Processes 2 and 3. Where there is a cooking step as a CCP to
eliminate pathogens, all but the spore-forming organisms should be killed or inactivated. If cooked food is not
held at the proper temperature, the rapid growth of these spore-forming bacteria is a major food safety
concern.
When food is held, cooled, and reheated in a food establishment there is an increased risk from contamination
caused by personnel, equipment, procedures, or other factors. Harmful bacteria that are introduced into a product
that is not held at proper temperature have the opportunity to multiply to large numbers in a short period of time.
Once again management of personal hygiene and the prevention of cross contamination impact the safety of the
food at this operational step.
Keeping food products at 140F or above during hot holding and keeping food products at or below 41F
is effective in preventing microbial growth. As an alternative to temperature control, the Food Code details
actions when time alone is used as a control, including a comprehensive monitoring and food marking system to
ensure food safety.
How often you monitor the temperature of foods during hot holding determines what type of corrective action
you are able to take when 140F is not met. If the critical limit is not met, your options for corrective action may
include evaluating the time the food is out of temperature to determine the severity of the hazard and based on
that information, reheating the food, if appropriate, or discarding it. Monitoring frequency may mean the
difference between reheating the food to 165F or discarding it.
When determining the monitoring frequency of cold product temperatures, it is important to make sure that the
interval between temperature checks is established to ensure that the hazard is being controlled and time is
allowed for an appropriate corrective action. For example, If you are holding potentially hazardous ready-to-eat
foods under refrigeration, such as potato salad at a salad bar, you may decide to set a critical limit at 41 F or
below. You may also want to set a target, or operating limit, of 40 F for example, in order to provide a safety
cushion that allows you the opportunity to see a trend toward exceeding 41F and to intervene with appropriate
corrective actions.
Special consideration should be given to the time and temperature in the hot or cold holding of potentially
hazardous foods to control pathogens. It is recommended that hot or cold holding be a CCP, based upon the
critical limits established by the Food Code, unless you can show through scientific data that the food safety
hazard will not result.
SECTION: HACCP 30
revised 1.1.07
HAZARD
PROCESS
Examples:
#1
Salads
* Bacterial,
parasitic, or
viral
introduction,
survival, or
growth
PROCESS
Sushi
PROCESS
#2
PROCESS #
3
Examples:
CCP
* Bacterial,
parasitic, or
Hamburgers viral
introduction,
Mahi-mahi survival, or
growth
Example:
Soups
* Bacterial,
parasitic, or
viral
introduction,
survival, or
growth
RECORD
or
or
no ______ 41F
or
or
no ______ 41F
SOPs
Process number one: Food preparation with no cook step - ready-to-eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked, and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and served.
SECTION: HACCP 31
revised 1.1.07
Following final assembly into either individual trays or into bulk containers, the food may be held for immediate
service or for transportation to another site for service. This hot holding or cold holding operational step needs to
be evaluated in the same manner as other holding operational steps on the worksheet. Temperature control or
using time as a control measure during transportation, and holding and serving at a remote site must be
evaluated and managed as part of your food safety system.
Special consideration should be given to time/temperature controls and the prevention of cross
contamination from equipment and utensils and contamination from employees' hands. This process may be
adequately controlled through an SOP; however, holding and transportation should be considered CCPs.
Operational Step 8: SET UP AND PACKING
PROCESS
PROCESS
#1
MENU
ITEM
Examples:
Salads
Sushi
PROCESS
#2
HAZARD
CCP
* Bacterial
yes _____
Growth
* Microbial
or
contamination
from employees no ______
RECORD
41F
No bare hand
contact or
equivalent
alternative
Examples:
* Bacterial
yes _____ 140F
Growth
Hamburgers * Microbial
or
or
contamination
Mahi-mahi from employees no ______ 41F
No bare hand
contact or
equivalent
alternative
PROCESS
#3
Example:
Soups
* Bacterial
yes _____ 140F
Growth
* Microbial
or
or
contamination
from employees no ______ 41F
No bare hand
contact or
equivalent
alternative
SOPs
Process number one: Food preparation with no cook step - ready-to-eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked, and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and served.
SECTION: HACCP 32
revised 1.1.07
SERVING
This is the final operational step before the food reaches the customer. When employees work with food and
food-contact surfaces, they can easily spread bacteria, parasites, and viruses and contaminate these items.
Managing employees' personal hygienic practices is important to controlling these hazards. A management
program for employee personal hygiene includes proper hand washing, the appropriate use of gloves and
dispensing utensils, and controlling bare hand contact with ready-to-eat foods.
Minimizing the growth of bacteria is also a concern at hot and cold holding customer display areas. Maintaining
food products at proper temperature within these display units will control the growth of microorganisms. Refer
to the HOLDING worksheet for additional information.
Special consideration needs to be given to minimizing contamination from the customer. Customer selfservice displays, such as salad bars, require specific procedures to protect the food from contamination. Some
suggestions for protecting food on display include:
Display cases,
Preventing cross contamination from soiled utensils and equipment will minimize the potential for bacterial
contamination of ready-to-eat foods.
SECTION: HACCP 33
revised 1.1.07
MENU
ITEM
HAZARD
CCP
PROCESS #
1
yes ___
Example: * Bacterial,
parasitic,
__
viral, or
Salads
physical
or
contamination
Sushi
no ___
__
PROCESS #
2
Example * Bacterial,
yes ___
s:
parasitic,
__
viral, or
Hamburg physical
or
contamination
ers
no ___
Mahi__
mahi
PROCESS #
3
Example: * Bacterial,
yes ___
parasitic,
__
viral, or
Soups
physical
or
contamination
no ___
__
CRITICAL
LIMITS
MONITORING
CORRECTIVE
ACTIONS
VERIFICATION
RECORDS
SOPs
Process number one: Food preparation with no cook step - ready-to-eat food that is stored, prepared, and served.
Process number two: Food preparation for same day service - food that is stored, prepared, cooked , and served.
Process number three: Complex food preparation - food that is stored, prepared, cooked, cooled, reheated, hot held, and
served.
PROCEDURAL STEP 3
Identify CCPs and Critical Limits
The CCPs column identifies places in the flow of food where you can have a significant impact in controlling
food safety hazards. A measurable critical limit has been identified for each of these CCPs. These critical limits
provide the baseline for measuring the effectiveness of your food safety procedures.
For each of your operational steps, within your operation, review the CCPs and critical limits needed to
minimize or eliminate significant food safety hazards. Does your operation currently have control measures in
place that are at least equivalent to these critical limits?
On the worksheet, you will need to decide whether the operational step is a CCP or whether the hazard is
controlled by your SOPs that address the prerequisite program elements discussed in Chapter 4.
SECTION: HACCP 34
revised 1.1.07
In some operational step worksheets, such as the Cooking step, the Guide recommends that the step be
considered a CCP, because there is no practical alternative to ensure control of the hazard. In other operational
steps, you may have a choice as to how you will control the hazard. For example, in the preparation step for
ready-to-eat foods, you will identify contamination from employees' hands as a hazard. When controlling that
hazard as a CCP, you must also identify the critical limits, establish monitoring and corrective actions,
verification procedures, and records. Alternatively, you may choose to control that hazard by instituting an SOP
that disallows bare hand contact with ready-to-eat food. You will need to decide the most effective method of
controlling the hazard, i.e., as a CCP or through use of an SOP.
PROCEDURAL STEP 4
Monitor Critical Control Points
Use the worksheet to develop procedures, customized to your operation, for monitoring your CCPs.
Consideration should be given to determining answers to the following questions.
How is it monitored?
Monitoring is observing or measuring specific operational steps in the food process to determine if your critical
limits are being met. This activity is essential in making sure your critical food processes are under control. It
will identify where a loss of control occurs or if there is a trend toward a loss of control of a critical food
process. Needed adjustments will then become obvious.
In your food safety management system, certain processes have been identified as CCPs. What you are going
to monitor depends on the critical limits you have established at each CCP. Minimum critical limits for many
CCPs have been established by the Food Code. For example, cooking hamburger (which is the CCP) to 155F
for 15 seconds (which is the critical limit) will kill most harmful bacteria. Therefore, final temperature and time
measurements are very important and you need to determine how you will effectively monitor the critical limits
for each CCP.
Is monitoring equipment needed to measure a critical limit? The equipment you choose for monitoring must be
accurate and routinely calibrated to ensure critical limits are met. For example, a thermocouple with a thin probe
might be the most appropriate tool for measuring the final product temperature of hamburger patties.
When deciding how often you need to monitor, make sure that the monitoring interval will be reliable enough to
ensure the hazard is being controlled. Your procedure for monitoring should be simple and easy to follow.
Individuals chosen to be responsible for a monitoring activity may be a manager, line-supervisor, or a
designated employee. Your monitoring system will only be effective if employees are given the knowledge,
skills, and responsibility for serving safe food. Train your employees to carefully follow your procedures,
monitor CCPs, and take corrective action if critical limits are not met.
SECTION: HACCP 35
revised 1.1.07
PROCEDURAL STEP 5
Develop Corrective Actions
Decide what type of corrective action you need to take if a critical limit is not met.
What measures do you expect employees to take to correct the problem?
Is the corrective action understood by your employees?
Can the corrective action be easily implemented?
Are different options needed for the appropriate corrective actions, depending on the process and monitoring
frequency?
How will these corrective actions be documented and communicated to management so the system can be
SECTION: HACCP 36
revised 1.1.07
Verification is an oversight auditing process to ensure that the HACCP plan and SOPs continue to:
be consistently followed (i.e., a comparison is made regarding observed, actual practices and procedures
with what is written in the plan).
observing the person doing the monitoring: is monitoring being done as planned?
Verification Procedures
Procedures may include the following activities:
observe the person conducting the activities at the CCPs and recording information,
review recording thermometer accuracy (large operations and some processes such as large quantity
cook and chill operations or smokers, etc.)
Verification Frequency
Verification should occur at a frequency that can ensure the HACCP plan is being followed continuously to:
ensure personnel have the tools for proper personal hygiene and sanitary practices (e.g., handwashing
facilities, sanitizing equipment, cleaning supplies, temperature measuring devices, and sufficient gloves,
etc.),
follow/comply with the control procedures established, and
conduct calibrations as needed depending upon the type of equipment (some may be verified daily and
others annually).
SECTION: HACCP 37
revised 1.1.07
products include particular items such as fresh tuna, mahi-mahi, mackerel, etc. (scombrotoxin-forming
species).
Chill step: Weekly, the production manager checks the "chilling log'' that is maintained for foods that are
either left over or planned for later service. Recorded on the log sheet are the time the food is placed into the
cooler, its temperature, the type of container used (depth per SOP), and measurements of the time and
temperature involved in cooling the food.
Hand washing facilities and practices:
Daily, the manager checks the log maintained at the handwashing facilities and corrections made in areas
where ready-to-eat food is prepared. Less frequent checks are made in other areas of the operation.
Process verification:
The manager checks daily or weekly, the time/temperature monitoring records at all CCPs (receiving, holding,
preparation before cooking for scombrotoxin-forming seafood; cooking time/temp for hamburgers, etc.)
PROCEDURAL STEP 7
Keep Records
In order to develop the most effective record keeping system for your operation, determine what documented
information will assist you in managing the control of food safety hazards. Some recorded information should
already be part of your food safety system, like shellfish tags, and an additional record may not be needed.
Your record keeping system can use existing paperwork, such as delivery invoices, for documenting product
temperature. Another method could be maintaining a log to record the temperatures. A record keeping system
can be simple and needs to be designed to meet the needs of the individual establishment. It can be
accomplished many different ways that are customized to your operation as long as it provides a system to
determine that activities are performed according to the HACCP plan.
Accurate record keeping is an essential part of a successful HACCP program. Records provide documentation
that the critical limits at each CCP were met or that appropriate corrective actions were taken when the limits
were not met. Records also show that the actions performed were verified.
Involve your employees in the development of your management system. Ask them how they are currently
monitoring CCPs. Discuss with them the types of corrective actions they take when a critical limit is not met.
Employees are an important source for developing simple and effective record keeping procedures. Managers
are responsible for designing the system, but effective day-to-day implementation involves every employee.
SECTION: HACCP 38
revised 1.1.07
The simplest record keeping system that lends itself to integration into existing operations is always best. A
simple yet effective system is easier to use and communicate to your employees.
Record keeping systems designed to document a process rather than product information may be more
adaptable within a retail food establishment, especially if you frequently change items on your menu.
Accurately documenting processes like cooking, cooling, and reheating, identified as CCPs, provides active
managerial control of food safety hazards. Consistent process control by management reduces the risk of
foodborne illness.
Simple logs for recording refrigeration equipment temperature are perhaps the most common SOP records
currently maintained. However, product temperature records are commonly CCP records.
Other records may include:
Some retail establishments have implemented comprehensive HACCP systems where records are maintained
for each CCP. These records may be quality control logs; but, they can also constitute CCP records if they are
designed to monitor activities that are, in fact, CCPs. The level of sophistication of record keeping is
dependent upon the complexity of the food operation. For example, a cook-chill operation for a large
institution would require more record keeping than a limited menu, cook-serve operation.
Once a specific process has been shown to work for you, such as an ice bath method for cooling certain foods,
the frequency of record keeping may be reduced. In these instances, a record keeping system provides a
scheduled check (verification) of the process to ensure that it effectively controls the risk factor. This approach
is extremely effective for labor-intensive processes related to:
cooking large volumes of food where a temperature check of each individual item is impractical,
implementing a verified process will allow employees to complete the procedure within the course of a
scheduled work day,
cooling foods or leftovers at the end of the business day, or
PROCEDURAL STEP 8
SECTION: HACCP 39
revised 1.1.07
Long-term verification is conducted less frequently (e.g., yearly) than on-going verification. It is a review or
audit of the plan to determine if:
any new product/processes/menu items have been added to the menu,
suppliers, customers, equipment, or facilities have changed,
the SOPs are current and implemented,
the worksheets are still current,
the CCPs are still correct, or if new CCPs are needed,
the critical limits:
are set realistically and are adequate to control the hazard (e.g., the time needed to cook the turkey
to meet the Food Code internal temperature requirement), and
monitoring equipment has been calibrated as planned.
SECTION: HACCP 40
revised 1.1.07
No ___
Yes ___
No ___
Go to
Question #2
2. Do the existing
worksheets contain
accurate and current
information?
No ___ -->
No ___ -->
No ___ -->
5. Do the existing
monitoring procedures
No ___ -->
Yes ___
Go to
Question #2
Date:
_______
Name:
__________________
CCP's updated:
Date:
_______
Name:
__________________
CL's updated:
Date:
_______
Name:
__________________
Date:
_______
Name:
__________________
Yes ___
Go to
Question #3
Yes ___
Go to
Question #4
Yes ___
Go to
Question #5
revised 1.1.07
Yes ___
Go to
Question #6
6. Do existing
No ___
corrective actions
ensure that no injurious
Yes ___
food is served or
Go to
purchased?
Question #7
Date:
_______
Name:
__________________
No ___
Date:
_______
Name:
__________________
No ___
Date:
_______
Name:
__________________
No ___
Yes ___
Go to
Question #8
Yes ___
Go to
Question #9
Yes ___
The long-term verification procedure is now complete. The next long term verification is due ___________________.
The changes made to the food safety management system were conveyed to the line supervisor or front-line employees on
________________.
Completed by: Name _________________________________________________________
Title _________________________________________________________
Date ____________________________________
SECTION: HACCP 42
revised 1.1.07
Chapter 4
Prerequisite Programs
HACCP PREREQUISITES
Many provisions of the Food Code address the design of food establishments and equipment as well as
acceptable operational practices. Adherence to design criteria and development of SOPs affect the food
preparation environment. Both are considered prerequisite to the development of food safety systems based
upon the HACCP principles. SOPs specify practices to address general hygiene and measures to prevent food
from becoming contaminated due to various aspects of the food environment. When SOPs are in place,
HACCP can be more effective because it can concentrate on the hazards associated with the food and its
preparation and not on the food preparation facility.
SECTION: HACCP 43
revised 1.1.07
Three purposes for establishing SOPs for your operation are to protect your products from contamination
from microbial, chemical, and physical hazards; to control microbial growth that can result from temperature
abuse; and to ensure procedures are in place for maintaining equipment.
SOP procedures ensure that:
the water in contact with food and food-contact surfaces and used in the manufacture of ice is potable,
food-contact surfaces, including utensils are cleaned, saniti zed, and maintained in good condition,
uncleaned and nonsanitized surfaces of equipment and utensils do not contact raw or cooked ready-toeat food,
raw animal foods do not contaminate raw or cooked ready-to-eat food,
handwashing facilities are located in food preparation, food dispensing, warewashing areas, and
immediately adjacent to toilet rooms and are equipped with hand cleaning preparations and singleservice towels or acceptable hand drying devices,
contaminants such as condensate, lubricants, pesticides, cleaning compounds, sanitizing agents, and
additional toxic materials do not contact food, food packaging material, and food-contact surfaces, and
food, food packaging materials, and food-contact surfaces do not come in contact with, and are not
contaminated by physical hazards such as broken glass from light fixtures, jewelry, etc.
Chapter 2),
revised 1.1.07
Note that the Food Code makes some allowances for specific foods that may be received at higher
temperatures - refer to Chapter 3, Specifications for Receiving.
regularly,
cooking and hot holding equipment (grills, ovens, steam tables, conveyor cookers, etc.) are routinely
checked, calibrated if necessary and are operating to ensure correct product temperature,
cooling equipment (refrigerators, rapid chill units, freezers, salad bars, etc.) are routinely checked,
calibrated if necessary and are operating to ensure correct product temperature, and
SECTION: HACCP 45
revised 1.1.07
revised 1.1.07
b. includes an edible human food product derived in whole or in part from fish, including fish that have been
processed in any manner.
Food means raw, cooked, or processed edible substance, ice, beverage, chewing gum, or ingredient used or
intended for use or for sale in whole or in part for human consumption.
Food establishment means an operation at the retail level, i.e., that serves or offers food directly to the
consumer and that, in some cases, includes a production, storage, or distributing operation that supplies the
direct-to-consumer operation. Refer to Chapter 1, Defining Retail, for examples.
Foodborne Illness means sickness resulting from acquiring a disease that is carried or transmitted to humans
by food containing harmful substances.
Foodborne outbreak means the occurrence of two or more people experiencing the same illness after eating
the same food.
HACCP means Hazard Analysis Critical Control Points.
HACCP plan means a written document which is based on the principles of HACCP and which describes the
procedures to be followed to ensure the control of a specific process or procedure.
HACCP system means the result of implementing the HACCP principles in an operation that has a
foundational, comprehensive, prerequisite program in place. A HACCP system includes the HACCP plan and
all SOPs.
Hazard means a biological, physical, or chemical property that may cause a food to be unsafe for human
consumption.
Internal temperature means the temperature of the internal portion of a food product.
Meat means the flesh of animals used as food including the dressed flesh of cattle, swine, sheep, or goats and
other edible animals, except fish, poultry, and wild game animals.
Microorganism means a form of life that can be seen only with a microscope; including bacteria, viruses,
yeast, and single-celled animals.
Molluscan shellfish means any edible species of raw fresh or frozen oysters, clams, mussels, and scallops or
edible portions thereof, except when the scallop product consists only of the shucked adductor muscle.
Monitoring means the act of observing and making measurements to help determine if critical limits are being
met and maintained.
National Shellfish Sanitation Program (NSSP) means the voluntary system by which regulatory authorities
for shellfish harvesting waters and shellfish processing and transportation and the shellfish industry implement
specified controls to ensure that raw and frozen shellfish are safe for human consumption.
NSSP means National Shellfish Sanitation Program.
SECTION: HACCP 47
revised 1.1.07
Operational step means an activity in a food establishment, such as receiving, storage, preparation, cooking,
etc.
Parasite means an organism that grows, feeds, and is sheltered on or in a different organism and contributes to
its host.
Pathogen means a microorganism (bacteria, parasites, viruses, or fungi) that is infectious and causes disease.
Personal hygiene means individual cleanliness and habits.
Potentially Hazardous Food.
Potentially hazardous food means a food that is natural or synthetic and that requires temperature control
because it is capable of supporting:
a. the rapid and progressive growth of infectious or toxigenic microorganisms,
b. the growth and toxin production of Clostridium botulinum, or
c. in raw shell eggs, the growth of Salmonella Enteritidis.
Potentially hazardous food includes foods of animal origin that are raw or heat-treated; foods of plant origin
that are heat-treated or consists of raw seed sprouts; cut melons; and garlic and oil mixtures that are not
acidified or otherwise modified at a processing plant in a way that results in mixtures that do not support
growth of pathogenic microorganisms as described above.
Procedural step means an individual activity in applying this Guide to a food establishment's operations.
Process approach means a method of categorizing food operations into one of three modes:
a. Process number one: Food preparation with no cook step wherein ready-to-eat food is stored,
prepared, and served;
b. Process number two: Food preparation for same day service wherein food is stored, prepared,
cooked, and served; or
c. Process number three: Complex food preparation wherein food is stored, prepared, cooked, cooled,
reheated, hot held, and served.
Ready-to-Eat Food.
Ready-to-eat food means a food that is in a form that is edible without washing, cooking, or
additional preparation by the food establishment or consumer and that is reasonably expected to be
consumed in that form.
Ready-to-eat food includes potentially hazardous food that has been cooked; raw, washed, cut fruits
and vegetables; whole, raw, fruits and vegetables that are presented for consumption without the need
for further washing, such as at a buffet; and other food presented for consumption for which further
washing or cooking is not required and from which rinds, peels, husks, or shells have been removed.
SECTION: HACCP 48
revised 1.1.07
SECTION: HACCP 49
revised 1.1.07
The following is a partial list of references and sources of information which may be helpful in developing a
food safety management system in your establishment. Many other references that address specific foods are
listed in the FDA Food Code, Annex 2. This list is not intended to be all-inclusive or exclusive and the listing
of a material that is not published by the federal government does not imply or convey FDA endorsement of
that material.
Agencies
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Retail Food and
Interstate Travel Team
FDA, HFS-627
200 C Street, SW
Washington, DC 20204
(202) 205-8140 FAX (202) 205-5560
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Strategic Manager for
HACCP Programs
Dr. John E. Kvenberg
FDA, HFS-10
200 C Street, SW
Washington, DC 20204
(202) 205-4020
U.S. Food and Drug Administration, Regional Food Specialists
Northeast (Maine, New Hampshire, Massachusetts, Vermont, Rhode Island, Connecticut, and New
York).
One Montvale Ave., HFR-NE26
Stoneham, MA 02180-3542
(781) 279-1675 ext 141 & 159
FAX (781) 279-1742
SECTION: HACCP 50
revised 1.1.07
SECTION: HACCP 51
revised 1.1.07
U.S. Food and Drug Administration, Division of Human Resource Development, State Training Branch.
5600 Fishers Lane, HFC-61
Rockville, MD 20857
(301) 443-5871 FAX (301) 594-1966
U.S. Department of Agriculture, Food Safety and Inspection Services.
Office of the Director
USDA FSIS PPID/HACCP
Room 6912, Suite 6900E
1099 14th Street, N.W.
Washington, DC 20250-3700
(202) 501-7319 FAX (202) 501-7639
U.S. Department of Agriculture/U.S. Food and Drug Administration, Foodborne Illness Education Information
Center.
Cindy Roberts
USDA/FDA Foodborne Illness Education
Information Center (refer to the information sheet that is the last page of this chapter)
National Agricultural Library, USDA
10301 Baltimore Blvd., Room 304
Beltsville, MD 20705-2351
(301) 504-6365 FAX (301) 504-6409
e-mail: croberts@nalusda.gov
Section 2.01
The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne
illness prevention to educators, trainers, and organizations developing education and training materials for
food workers and consumers. The center is part of an interagency agreement between the Food Safety and
Inspection Service (FSIS) of the United States Department of Agriculture (USDA) and the Food and Drug
Administration (FDA) of the United States Department of Health and Human Services. It is housed at the
Food and Nutrition Information Center (FNIC) of the National Agricultural Library (NAL), USDA in
Beltsville, Maryland. USDA and FDA established the center as part of a national compaign to reduce the risk
of foodborne illness and to increase knowledge of food-related risks
from through production
consumption. The center's primary function is the development and maintenance of two databases.
The Foodborne Illness Educational Materials Database is a compilation of consumer and food worker
educational materials developed by universities; private industry; and local, state, and federal agencies. This
includes computer software, audiovisuals, posters, games, and teaching guides for elementary and secondary
school education; training materials for the management and workers of retail food markets, food service
establishments, and institutions; educational research and more.
SECTION: HACCP 52
revised 1.1.07
The Hazard Analysis Critical Points (HACCP) Training Programs and Resources Database provides up-todate listings of HACCP training programs and HACCP resource materials. Its intended users are educators,
trainers, field staff in Extension, Food Safety and Inspection Service (FSIS) personnel, FDA personnel,
private sector food processing plants and organizations, and others interested in identifying HACCP training
resources.
You may access the databases or contribute materials through the Center's World Wide Web site at
http://www.nal.usda.gov/foodborne/ online versions of the databases are searchable. Nonsearchable disk
copies are available by writing to the address below. Resource lists of Food Safety and Risk Assessment and
on Foodborne Pathogens are available on the web site under publications. The Center's web site also has a
Food Safety Index with links to many other food safety materials.
For more information about the databases or to contribute materials and/or information, contact Cindy
Roberts, Information Specialist, at:
USDA/FDA Foodborne Illness Education Information Center
National Agricultural Library/USDA
Beltsville, MD 20705-2351
(301) 504-6365
Fax (301) 504-6409
Internet address: foodborne@nal.usda.gov
SECTION: HACCP 53
revised 1.1.07
Annex 2
Special Considerations Reference
I. Foods that might be served raw or not cooked according to the Food Code
(Refer also to last page of Annex 1 for parasitic considerations for fish.)
Raw
Animal
Food
Hazards
Beef
Steak Tartare
Carpaccio
Salmonellae
Escherichia coli
O157:H7
Poultry
Duck
Salmonellae
Campylobacter jejuni
Finfish
Anisakis simplex
Diphyllobothrium spp.
Pseudoterranova
decipiens
Reef fish:
(barracuda, amberjack, horse-eye jack, black/jack, other large species of jack, king mackerel,
large groupers, large snappers)
Ciguatera toxin
Shellfish
Oysters
Clams
Vibrio vulnificus
Vibrio spp.
hepatitis A
Norwalk-like viruses
Eggs
Salmonella enteritidis
Enteritidis
SECTION: HACCP 54
revised 1.1.07
Salmonellae,
E. coli O157:H7,
Shigellae, Cyclospora cayetanensis, hepatitis A, Norwalk-like
viruses
Juice
Salmonellae,
E. coli O157:H7,
Cryptosporidium parvum
Apple juice/cider,
other fruit or vegetable juices
SECTION: HACCP 55
revised 1.1.07
HACCP
PROGRAM
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
revised 1.1.07
A. Introduction to HACCP
B. HACCP Program (with forms)
C. Equipment
D. Server & Manager Instructions
CONFIDENTIAL
revised 1.1.07
A.
Introduction to HACCP
revised 1.1.07
B. HACCP Program
HACCP Plan Form
Facility: Cheeburger Cheeburger
Date: 2/1/03
Cold Storage
CCP 1
Prepare
CCP 2
Cold Storage
CCP 2
Cook
CCP3
Serve
HACCP Chart
Critical Control Points
(CCPs)
Monitoring Procedures
Article III.
orrective Actions
Equipment Utilized at each Critical Control Point (include type and quantity of each unit)
CCP 1. Walk-In Cooler.
CCP 2. Walk-In Cooler, under counter refrigerator, tubs & prep utensils.
CCP 3: Flat top, solid surface grill.
CCP 4:
revised 1.1.07
Date: 2/1/03
Frozen Storage
CCP 1
HACCP Chart
Critical Control Points
(CCPs)
Cold Storage
CCP 2
Monitoring Procedures
Cook
CCP 3
Serve
Article IV.
orrective Actions
4.
Equipment Utilized at each Critical Control Point (include type and quantity of each unit)
CCP 1: Freezer
CCP 2: Walk-In Cooler
CCP 3: Flat top, solid surface grill
CCP 4:
revised 1.1.07
Date: 2/1/03
Frozen Storage
CCP 1
HACCP Chart
Critical Control Points
(CCPs)
Cook
CCP 2
Monitoring Procedures
Serve
Article V.
orrective Actions
3.
4.
Equipment Utilized at each Critical Control Point (include type and quantity of each unit)
CCP 1: Freezer.
CCP 2: Deep fryer.
CCP 3:
CCP 4 :
revised 1.1.07
Date: 2//1/03
Cold Storage
CCP 1
Prepare
CCP 1
HACCP Chart
Critical Control Points
(CCPs)
Cook
CCP 2
Monitoring Procedures
.
Hold
CCP3
Serve
a.
Corrective
Actions
Discard product if product temp.
exceeds 45F for 4 hours.
Equipment Utilized at each Critical Control Point (include type and quantity of each unit)
CCP 1:Walk-In Cooler.
CCP 2: Flat top, solid surface grill
CCP3: Heated food warmer
CCP 4:
revised 1.1.07
Date: 2/1/03
Cold Storage
CCP 1
HACCP Chart
Critical Control Points
(CCPs)
Prepare
CCP 2
Cold Storage
CCP 2
Monitoring Procedures
Serve
Article VI.
orrective Actions
3.
4.
Equipment Utilized at each Critical Control Point (include type and quantity of each unit)
CCP 1: Walk-In Cooler.
CCP 2: Walk-In Cooler.
CCP 3:
CCP 4:
revised 1.1.07
Date: 2/1/03
Monitoring Procedures
Cook
CCP3
Serve
Article VII.
orrective Actions
Equipment Utilized at each Critical Control Point (include type and quantity of each unit)
CCP 1: Walk-In Cooler.
CCP 2. Walk-In Cooler, under counter refrigerator, tubs & prep utensils
CCP3: Flat top, solid surface grill
CCP 4: Holding cabinet
CCP 5: Flat top, solid surface grill
revised 1.1.07
Date: 2/1/03
Cold Storage
CCP 2
Monitoring Procedures
Cook
CCP 3
Hold
CCP4
Article VIII.
orrective Actions
Equipment Utilized at each Critical Control Point (include type and quantity of each unit)
CCP 1: Freezer
HACCP
Log Book
revised 1.1.07
Order Lead Time- Must order by Friday 3pm CST for delivery the second Tuesday following.
Orders can be changed through midday on Tuesday the following week.
Shelf Life- 21 days from Date of Pack
Guarantee 14 days of shelf life upon delivery to SYSCO
Must Provide Restaurant with no less than 4 days shelf life
Before moving product into the freezer because of shelf life concerns, please notify Jeff Jablow at
jjablow@cheeburger.com with a cc: to Tony Agresta at agresta.tony@corp.sysco.com of the freeze by
date & cases on hand so he can review for a final determination. Situations arise where we may need to
ship with 3 days left so to avoid a substitution.
>
>
>
>
>
Sysco Companies must communicate any ground beef out of stocks prior
to the delivery day to Jeff Jablow for resolution.
2011 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
Date
Product
Time
Supplier
Prod. Temp.
Deviation
Corrective Actions
Initials
revised 1.1.07
Product
Deviation
Corrective Action
Initials
revised 1.1.07
revised 1.1.07
C. Equipment
1.
2.
3.
4.
5.
revised 1.1.07
revised 1.1.07
MON
TUES
WED
THUR
FRI
SAT
SUN
American Cheese
Provolone Cheese
Swiss Cheese
Cheddar Cheese
Pepper Jack Cheese
Mozzarella Cheese
Feta Cheese
Bleu Cheese
BBQ Sauce
Salsa
Guacamole
Artichoke Hearts
Black Olives
Jalapeno Peppers
Banana Peppers
Sun Dried Tomatoes
Roasted Red Peppers
Pickle Slices
Mayonnaise
Queen Stuffed Olives Picked
Sliced Onion
Sliced Tomato
Shredded Lettuce
Salad Mix
Sliced Mushrooms Raw
Cherry Tomatoes
Cheese Mix
Chopped Garlic
Veggie Burgers
Chicken Breast 5 oz
Portabello Mushroom in Marinade
5.5 oz Meatballs
7 oz Meatballs
10 oz Meatballs
Chicken Tenders
Peanut Butter/Jelly Sands
Sauteed Onions
140 Deg.
Sauteed Mushrooms
140 Deg
Cooked Bacon
Seasoning Salt Mix
Rye Bread
White Bread
Medium Kaiser Rolls
Large Kaiser Rolls
Kid Buns
Biotherm Calibrated
Y or N
Y or N
Y or N
165 deg
155 plus
revised 1.1.07
t Check operations manual for calibration procedure for other thermometer types.
'Boiling point temperature varies with altitude. Verity using an altitude temperature chart,
revised 1.1.07
below 40
revised 1.1.07
million Americans, suffer from food allergies. At the present time, there is
no cure for a food allergy. Avoidance is the only way to prevent an allergic
reaction. When a person eats a food he or she is allergic to, a reaction may
move swiftly throughout the body, causing a range of symptoms that can
include swelling of the lips, tongue, and throat, difficulty breathing, hives,
abdominal cramps, vomiting, and diarrhea.
People with severe food allergies may experience anaphylaxis, a
potentially life-threatening allergic reaction that may result in a drop in
blood pressure, loss of consciousness, and even death.The Centers for
Disease Control and Prevention estimates that food allergies account for
approximately 300,000 ambulatory care visits in the U.S. for children under
the age of 18 each year.
When individuals with food allergies dine away from home, they must rely
on food service staff to provide them with accurate information about
ingredients so that they can make an informed decision about what to
order. Incorrect or incomplete information puts these individuals at risk for
an allergic reaction. Even a mild reaction will bring their dining experience
to an abrupt end; a serious reaction may require transport to the hospital in
an ambulance.
Education, cooperation, and teamwork are the keys to safely serving a
guest who has food allergies. All food service staff including restaurant
managers, servers, and kitchen staff must become familiar with the
issues surrounding food allergies and the proper way to answer guests
questions. Further, they must know what to do if an allergic reaction occurs.
Surveys of members of the Food Allergy & Anaphylaxis Network (FAAN), a
national nonprofit organization, indicate that an individuals restricted diet
influences the shopping and dining out habits of the entire family and many
of their close friends. When these families find a product or restaurant that
they like and trust, they become loyal customers and encourage others to
patronize these manufacturers and establishments. So although food
allergies affect as many as 12 million Americans, the impact on restaurant
patronage is much greater.
ThreeDangerousMyths
Ina2006surveyof100diningestablishments,researchersattheElliotandRoslyn
JaffeFoodAllergyInstituteatMountSinaiSchoolofMedicineidentifiedalistof
commonlyheldmisconceptionsamongrestaurantoperatorsthatcouldprove
dangerous.Amongthem:
24%believedthatconsumingsmallamountsofanallergenissafe.Itisn't.Even
minutequantitiescancauseareactioninsensitiveindividuals.
35%believedthatfryerheatdestroysallergens.Itdoesn't.Allergicprovoking
substancescanremainbehindinfryeroiltocontaminatefoods,forexample.
25%believeditwassafetoremoveanallergensuchasshellfishornutsfroma
finishedmeal.It'snot.Traceamountsleftbehindwhenfoodorplateshavemade
contactwithallergenscancausetrouble
Introduction
How to Use This Guide
This guide provides general information about food allergies. Targeted
sections contain specific information for managers, front-of-the-house staff,
and back-of-the-house staff and strategies to help them successfully fulfill
their role in ensuring a safe dining experience for guests with food allergies.
This program was developed primarily for traditional style restaurants but
also may be useful for operators of quick-service restaurants. Take the
information presented here and adapt it to your establishments needs. Be
sure to provide staff with updated ingredient information as menu items
change, and make staff training and retraining a top priority.
Share appropriate sections, such as the Front of the House and Back of the
House sections, with your staff. Ask employees to complete the quizzes at
the end of each section to gauge their level of understanding about food
allergies and their ability to handle an order placed by a diner who has a
food allergy.
Remember that you and the guest who has food allergies are both working
toward the same goal: preventing an allergic reaction in your
establishment.
Whenthelactoseintolerantpersoneatsmilkproducts,symptomssuchasgas,
bloating,andabdominalpainmayoccur;however,iftheindividualconsumesonly
asmallamountofdairyproducts,heorshemaynotexperiencethesesymptons.
PeanutsaretheleadingcauseofsevereallergicreactionsintheUnitedStates,
followedbyshellfish,fish,treenuts,andeggs.Somereportssuggestthatfishand
shellfisharelikelytobetheleadingcauseoffoodallergyinadults.Forsome
people,justatraceamountoftheoffendingfoodcancauseanallergicreaction.
Apeanutisnotanut.Itisalegumethatgrowsunderground.
Examplesofnutsthatgrowontreesincludewalnuts,pecans,andalmonds.Some
expertsrecommendthatpatientswhoareallergictopeanutsavoidtreenuts
andthatpatientswhoareallergictotreenutsavoidpeanutsasanextra
precaution.
SesameseedsarenotconsideredoneofthemajorallergensintheUnitedStates,
buttheyhavebeenknowntocausesevereallergicreactions.Theyareincluded
onthelistofmajorallergensinothercountries,includingCanada.Poppyseeds
andsunflowerseedsalsohavebeenknowntocauseallergicreactionsinsome
individuals.Youmayfindthatsomeconsumersareavoidingseedsinadditionto
peanutsornuts.However,atthistime,seedsarenotamongthemajorallergens.
Whatfoodscausefoodallergies?
Althoughanindividualcouldbeallergictoanyfood,thefollowingeightfoods
accountfor90percentofallfoodallergicreactions:
Peanuts
Fish(forexample,salmon,cod,tuna)
Shellfish(forexample,crab,lobster,shrimp)
Milk
Treenuts(forexample,walnuts,pecans,almonds,cashews,pistachionuts)
Soy
Eggs
Wheat
Symptomscanrangefrommildtosevere.Reactionscanoccurwithinafew
minutestouptotwohoursaftereatinganoffendingfood.
What is anaphylaxis?
Anaphylaxisisaseverereactionthatisrapidinonsetandmaycausedeath.
Symptomscanincludeallofthosepreviouslynoted,aswellascardiovascular
symptomssuchasdropinbloodpressure,lossofconsciousness,orevendeath.
Manyfoodallergicfatalitiesoccurastheresultofsevereswellingoftheairway.
How is a reaction treated?
MildreactionsareusuallytreatedwithanantihistaminesuchasBenadryl.The
medicationofchoiceforcontrollingasevereoranaphylacticreactionis
epinephrine,alsocalledadrenaline.Itisavailablebyprescriptioninanauto
injector(i.e.,EpiPen,Twinject,orAdrenaclick),andshouldbeadministered
promptlyintheeventofareaction.
Ifaguestinyourrestaurantishavingananaphylacticreaction,notifyamanager
andgethelpimmediately.Calltherescuesquad(i.e.,911)andtellthemthat
someoneishavingasevereallergicreaction.
Who is at risk?
Anestimated12millionAmericans,or4percentofthegeneralpopulation,havea
foodallergy.Recentstudiesshowthat6.9millionAmericans(2.3percent)report
havingafishorshellfishallergy,andcloseto3.3millionAmericans(1.1percent)
arebelievedtobeallergictopeanutsortreenuts(e.g.,pecans,walnuts,
almonds).
Scientistsreportthatfoodallergiesareincreasingparticularlypeanutallergies
andteensarethehighestriskgroupforfatalfoodallergicreactions.
4.Crustaceanshellfish(e.g.crab,lobster,shrimp)
5.Treenuts(e.g.almonds,walnuts,pecans)
6.Peanuts
7.Wheat
8.Soybeans
AccordingtoFALCPA,ifthecommonorusualnameisnotidentifiedinthe
ingredientlist,itmustbeincludedinoneoftwoways:
1.inparenthesesfollowingthenameoftheingredient.
Examples:lecithin(soy),flour(wheat),andwhey(milk)
OR
2.Immediatelyafterornesttothelistofingredientsinacontainsstatement.
Example:ContainsWheat,Milk,andSoy.
Itemsthatarenotidentifiedasamajorallergen(e.g.,sesame,mulluscanshellfish)
alongwithglutencontaininggrainslikebarley,rye,andoatcanbecomponentsof
nonspecificwordinglikespices,naturalflavors,andcolorings.
FALCPAdoesnotregulatetheuseofprecautionaryallergenwarnings,suchas
maycontain,processedinafacility,ormadeonsharedequipment.Many
peoplewithfoodallergiesavoidfoodswithprecautionarylabelsspecifictothe
foodstowhichtheyareallergic.
FormoreinformationonFALCPAandfoodallergies,visit:
http://www.fda.gov/Food/FoodSafety/FoodAllergens/default.htm
1.Foodallergicreactionsoccurwithinwhattimeperiodafteringestion?
(a)withinseconds
(b)fromtwominutesto12hours
(c)fromwithinminutestotwohours
(d)withintwodays
2.Foodallergiesareestimatedtoberesponsibleforhowmanyambulatorycare
visitsintheU.S.eachyear?
(a)300,000
(b)100,000
(c)50,000
(d)10,000
3.Whatbodysystemscanbeaffectedbyafoodallergicreaction?
(a)gastrointestinaltract
(b)respiratorysystem
(c)cardiovascularsystem
(d)skin
(e)alloftheabove
4.Eightfoodspeanuts,treenuts,fish,shellfish,milk,eggs,soy,andwheatare
responsibleforwhatpercentageoffoodallergicreactions?
(a)50percent
(b)75percent
(c)100percent
(d)90percent
5.Whatcomponentofafoodisresponsibleforanallergicreaction?
(a)fat
(b)protein
(c)carbohydrate
(d)transfattyacids
6.Whatmedicationisusedtocontrolasevereallergicreaction?
(a)antihistamine
(b)pseudoephedrine
(c)Sudafed
(d)epinephrine
7.Peoplewithfoodallergiescansafelyconsumethefoodsthatcauseallergiesif
(a)theyonlyeatasmallamount
(b)theytakeanantihistaminefirst
(c)nevertheycannotsafelyconsumethesefoods
(d)theyeatthefoodwithalargemealtodiluteit
8.Friedfoodscanbedangerousforthosewithfoodallergiesbecause
(a)highfatcontentmakesallergicreactionsworse
(b)fryingchangesthechemicalstructureoffoods
(c)crosscontactwithotherfoodproteinscanoccur
9.Circleallthefoodsthatcouldbehiddeninnaturalflavorswhenreadinga
foodlabel.
(a)sesame
(b)wheat
(c)barley
(d)shrimp
TrueorFalse?
10.Foodallergicreactionsarearesponseoftheimmunesystem.
11.Closeto3.3millionAmericanssufferfromapeanutortreenutallergy.
12.Ifafoodlabelsayswheatfreethentheproductisalsoglutenfree.
Risk Management
Points to Remember
Understandingthebasicsoffoodallergiesiskeytoreducingliability.
Restaurantsshouldbeabletosupply,uponrequest,alistofingredientsfor
amenuitem.
Duringhoursofoperation,arestaurantshouldhaveatleastonepersonon
duty,ideallythemanager,whocanhandlequestionsandspecialrequests
fromguestswithfoodallergies.Otherstaffmembersshouldknowwhothat
individualisandshoulddirectquestionsaboutfoodallergiestothat
person.
Whenaguestinformsrestaurantstaffthatheorshehasafoodallergy,
staffshouldactivatetherestaurantsplanforhandlingthespecialorder.
Thatmaymeanprovidingtheindividualwithalistofingredientsuseor,in
somecases,informingtheguestthatyoucannotprovideasafemeal
becausethefoodsarenotpreparedonsiteandnoingredientinformation
isavailable.
Ifaguestishavinganallergicreaction,callemergencymedicalservicesand
getmedicalhelpimmediately!Ifaguestisexperiencinganallergicreaction,
donothavethatpersonstand.Somecasesoffatalanaphylaxishave
occurredafterrisingtoanuprightposition.Ifaguestisexperiencingan
allergicreaction,keepthatpersonwheretheyareanddonotraisethemto
anuprightposition.
Reducing Liability
Allergensarealiabilityrisk.Understandingthebasicsoffoodallergiesandhow
reactioncanbeavoidediskeytoreducingliability.
Providecompleteinformationabouttheingredientsinthemenuselections.
Uponrequest,staffshouldrevealingredientsthatcontainallergens,evenifthe
ingredientsareconsideredpartofasecretrecipe.Failingtodisclosethis
informationwouldexposetherestauranttopotentialliabilityifaguestwhohasa
foodallergyeatsthefoodandhasareaction.Infact,lawsuitshavebeenfiled
againstrestaurantswhenguestsweregivenmisinformationorincomplete
informationaboutingredientsusedinadish.
Ensurethatcorrectfoodhandlingproceduresarefollowed.Restaurantshave
beenheldresponsibleforallergicreactionsresultingfromcrosscontactbetween
foodsafteraserverwasnotifiedofafoodallergy.Inoneexample,afamily
explainedthattheirchildhadanallergytoshellfish.Therestaurantservedthe
childFrenchfriesthathadbeenpreparedinthesameoilusedtofryshellfish.The
childhadanallergicreaction,andthefamilysuedtherestaurant.
Inadditiontocompensatorydamages(whichtypicallycoverthecostofmedical
expensespluscompensationforpainandsuffering),arestaurantcouldbeheld
liableforpunitivedamagesifacourtfindsthatarestaurantsactionsshowed
recklessdisregardforthecustomerssafety.Punitivedamages,whenawarded,
oftenexceedtheamountofcompensatorydamages.
Inordertoprovidetopnotchservicetocustomersandavoidpotentialliability,it
isimportanttodesignatestaffmemberstohandlequestionsandrequestsfrom
guestswhohavefoodallergies.Thestaffshouldknowwhotheseindividualsare
anddirectquestionstothem.Doingsowillminimizerisksforboththerestaurant
andtheguest,creatingawinwinsituation.
Whenaguestidentifieshimselforherselfashavingafoodallergy,themanager,
whoshouldbehostingatthefrontdoorshouldtakeresponsibility,byanswering
anyquestionstheguestmayhaveaboutthemenuitemsandensurethatthe
properproceduresarefollowedforthisspecialmeal.Themanagershouldbe
responsiblefordiscussingingredientinformationwiththeguestandforletting
theguestknowifingredientinformationisnotavailable.Informationaboutlabel
readingcanbefoundintheHowtoReadaLabelsheetintheAppendix.
Althoughstaffcansupplyinformationoningredientsandpreparationmethods,
theguesthasthefinalsayinwhathisorhermenuselectionwillbe.
Astudyofallergicreactionstopeanutandtreenutinrestaurantsandfood
serviceestablishmentsshowedthathalfthereactionsoccurredbecausethese
allergenswerehiddeninsauces,dressings,oreggrolls.Dessertsaccountedfor
thehighestpercentageofreactions(43percent),followedbyentres(35
percent),appetizers(13percent),andotherfoods(9percent).
Inmostofthecases,eatingthefoodcausedtheallergicreaction.Onlyfivecases
didnotinvolveconsumptionofthefood;twooftheallergicreactionswere
causedbynutshellsonthefloor,twoinvolvedcustomercontactwithresidual
foodonatable,andinonecase,thecustomerexperiencedanallergicreaction
aftercomingwithintwofeetofthefoodbeingcooked(cookingreleasesairborne
proteins,whichcancauseareaction).Reactionsoccurredinavarietyofsitdown
andquickservicerestaurants.However,therewereahighernumberofincidents
reportedinAsianrestaurants,icecreamshops,andbakeriesordonutshops.
Inmostcases,customershadnotmentionedtheirfoodallergytothe
establishmentsemployees.Instead,theyreliedonthemenuforingredient
information.Tohelppreventfoodallergyincidents,weencourageguestswith
foodallergiestoconsultthemanagerforingredientinformation.
The Manager
Points to Remember
Themanagershouldbethepointpersonforfoodallergyquestions.
Themanagershouldhavestandardoperatingproceduresinwritingthat
describebestpracticesforpreparingandservingfoodstoguestswithfood
allergies.Theseproceduresshouldclearlydescribehowtoguideguestsin
makingmenuselectionsanddefinecorrectmethodsformealpreparation
andserving.
Themanagershouldhaveinstructionsinwritingforhandlinganallergic
reaction.
Foodallergytrainingforallnewemployeesmustbeprovidedbeforethey
beginservingguests,andperiodicupdatesshouldbeprovidedforexisting
staff.
Themanagershouldtakeresponsibilityforseeingthatwrittenproceduresarein
placeforhandlingguestswithfoodallergiesandforeducatingfrontofthehouse
andbackofthehousestaffaboutfoodallergiesandcorrectprocedures.Ideally,
themanagershouldbethepointpersonforallfoodallergyquestionsfromguests
andstaff.
Theproceduresshouldclearlydefinehowtohandlecommunicationsfrom
customersaboutfoodallergiesandhowtoguidetheminmakingmenu
selections.Inaddition,writteninstructionsforhandlinganallergicreactionmust
bedeveloped.Havingtheseplansinplacebeforetheyareneededwillensurethat
staffappropriatelyhandlesanyallergyemergency.
Managersalsoshouldconductfoodallergytrainingperiodicallytobesurethat
bothnewhiresandexistingemployeesareproperlyprepared.Foodallergy
trainingcanincludeathoroughreviewoftherestaurantsfoodallergy
managementplananddiscussionofthecasereviewsfollowingtheFrontofthe
HouseandBackoftheHousesections.
Friedfoodsarehighriskfoodsbecausecookingoiloftenisusedformanyfoods.
Unlessthereisadesignatedfryer,steerguestswithfoodallergiesawayfromfried
foods.
Shakesareanotherfoodtowatch.Shakesmayincorporateallergycausing
ingredientsnuts,forexampleinunexpectedwaysandcanposearisktoa
guestwithfoodallergies.Individualswhohavefoodallergiesgenerallyaresafest
avoidingshakesandselectingShakeASodaorFloatsinstead.
Simply prepared dishes minimize
Somedinerswhohavefoodallergiesmaycallaheadtofindoutaboutmenu
options.Designateonestaffmembertowhomsuchcallsshouldbereferred.
Handling a Complaint
Ifaguestnotifiesyouofafoodallergyrelatedincident,listencarefullyandgather
allthefactsfromthecustomerandanystaffmemberswhowereinvolved.
Effectivelyresolvingcustomercomplaintsisanintegralpartofprovidingtopnotch
service,sostaffshouldbetrainedtonotreactdefensivelyordismisstheguests
concerns.
Viewanyreportedallergicreactionasanopportunitytoreevaluateyourfood
allergymanagementplanandpinpointareasthatneedimprovement.
If a Reaction Occurs
Howthestaffreactsintheeventofanallergicemergencyisimportant.Ifaguest
notifiesthestaffthatheorsheishavinganallergicreaction,staffshould
immediatelycallemergencymedicalservicesandsummonmedicalhelp.
Staffshouldnotdelaymedicaltreatmentbydenyingthatthereactionis
occurringorwaitingtoseeifitpasses.Ifaguestisexperiencinganallergic
reaction,donothavethatpersonstand.Somecasesoffatalanaphylaxishave
occurredafterrisingtoanuprightposition.Ifaguestisexperiencinganallergic
reaction,keepthatpersonwheretheyareanddonotraisethemtoanupright
position.
Foodallergiesareallergicdisorders.Guestsarentsimplystatingtheirfood
preferences.Beunderstanding,listencarefully,andanswerquestions
thoughtfully.
Guestswhohavefoodallergiesdependonfrontofthehousestafftonotify
otherkeystaffmembers,suchasthemanagerandchef,oftheirdietary
restrictions.
Impropergarnishingorhandlingofadishcancontaminateanotherwise
safemeal.
Ifamistakeoccurswiththespecialorder,theonlyacceptablewayto
correctthesituationistohavethekitchenstaffdiscardtheincorrectorder
andremakeit.
Ifaguestnotifiesthehostorhostessaboutafoodallergy,thehostorhostess
shouldrelaythatinformationimmediatelytothedesignatedstaffmember
ideally,themanager.Thedesignatedpersonshouldanswertheguestsquestions
andassistwithmenuselection.
Beforeseatingaguestwhohasafoodallergy,thehostorhostessshouldmake
suretheseatingareahasbeenthoroughlycleanedtoensurethatthedinerwill
notcomeintocontactwithanyleftoverfoodfromthepreviousparty.Specialcare
shouldbetakentocleanhighchairs,too.Inaddition,thetableshouldnotbe
closetothekitchenentrance;splatteringfoodorsteammayspreadallergensto
thegueststable.
Servers
Serversmustkeepinmindthatfoodallergiesareallergicdisorders,notfood
preferences.Forsomepeople,foodallergiescanbequiteserious.Serversshould
beunderstanding,listencarefully,andanswerquestionsthoughtfully.
Theyshouldshowconcernbutnotbeintrusive.Mostdinerswhohavefood
allergiesprefernottodrawunnecessaryattentiontotheirallergy.
Thedesignatedstaffmemberideally,themanagershouldinformthekitchen
staffofthespecialneedsofthedinerwhohasafoodallergyandmakeawritten
notationontheguestticket.Theticketshouldthenbeflaggedwithsomething
veryvisible,suchasaboldredlineorspecialinstructionswrittenatthetopof
theticket.Thiswillalertthekitchenstafftobeawareofanycrosscontactissues.
Crosscontactoccurswhenonefoodcomesintocontactwithanotherfoodand
theirproteinsmix.Asaresult,eachfoodthencontainssmallamountsofthe
otherfood,ofteninvisibletous.Suchcontactmaybeeitherdirect(e.g.,placing
cheeseonahamburger)orindirectviahandsorutensils.Itisnotsufficientsimply
tomodifytheorderforexample,writingnocheeseornosourcreamonthe
ticketforaguestwhohasamilkallergy.Kitchenstaffmustbeawarethatthe
dinerhasafoodallergy.
Specialordersshouldnotberemovedfromtheservicewindowbyanyonebutthe
designatedpersonmanager,chef,orserver.Thisprecautionwillpreventsuch
problemsasdeliveringthewrongfoodtotheguest,addinginappropriate
toppings,orexposingthespeciallypreparedmealtocrosscontactwithafood
allergen.
Oncetheappropriatetoppingsareadded,thefoodshouldbehandcarried
directlytotheguest.Theservershouldensurethatnothingisinadvertently
spilledonorbrushedagainstthespecialmeal.
Splashedorspilledfood.Itispossibleforcrosscontacttooccurifaguestsfood,
drinks,orutensilsarecarriedonatraywithotheritems.Ingredientsfromother
foodscansplashorspillontosomethingthatisotherwiseallergenfree.
Forexample,milkorcreamcanspill,orbuttercanbrushagainstsomethingthatis
otherwisemilkfree.Useasmallplateorsaucerwhencarryingcreamorbutterto
catchanyspills.Ideally,theallergenfreemealshouldbecarriedbyitselfdirectly
fromthekitchen.
Trays.Asanextraprecaution,traysusedtocarryallergenfreemealsshouldfirst
becleanedthoroughlywithhot,soapywaterorotherappropriatecleaning
compoundsandprocedures.Justwipingatraydownisnotenough.
Toppings.Tominimizethechanceformistakes,onlythemanager,orother
designatedstaffmembershouldtopthesandwich.Ingredientsonthelinecan
easilyspillintocontainersofotheringredients.Forexample,itseasyfor
shreddedcheese,croutons,ornutstobecomemixedwithpreppedvegetables,
herbs,andotheringredients.Toavoidcrosscontact,alwaysusethebackup
supplyoffreshingredients.
Dinersmayquestion or request specific ingredients for a number of
Mistakesareboundtooccur.Ifamistakeismadeonanorderforadinerwhohas
foodallergies,theonlyacceptablecorrectionistodiscardtheorderandremake
it.Removingtheoffendingingredientforexample,scrapingnutsoffthetopofa
sundaeortakingthecheeseoffaburgerisnosolution.Atraceamountof
proteinremainingonthefoodcouldbeenoughtocauseanallergicreaction.
Ifnecessary,informthedinerthatitwilltakeafewextraminutestoensurethat
hisorhermealispreparedproperly.Afterward,reviewwhatwentwrongand
determinewhatstepstotaketoavoidsimilarmistakesinthefuture.Besureto
retrainstafftopreventthistypeofmistakefromhappeningagain.
If a Reaction Occurs
Howthestaffreactsintheeventofanallergicemergencyisimportant.Ifaguest
notifiesthestaffthatheorsheishavinganallergicreaction,staffshould
immediatelycallemergencymedicalservicesandsummonmedicalhelp.
Staffshouldnotdelaymedicaltreatmentbydenyingthatthereactionis
occurringorwaitingtoseeifitpasses.Ifaguestisexperiencinganallergic
reaction,donothavethatpersonstand.Somecasesoffatalanaphylaxishave
occurredafterrisingtoanuprightposition.
Ifaguestisexperiencinganallergicreaction,keepthatpersonwheretheyare
anddonotraisethemtoanuprightposition.
1.If,beforebeingseated,aguestsaysthatheorshehasafoodallergy,what
stepsshouldbetakentoensurethattheguestwillnotcomeintocontactwith
anyleftoverfoodfromapreviousparty?
(a)Seattheguestatatablethatisnotoftenused.
(b)Besuretouseacleanplacematand/orothertablesettings.
(c)Thoroughlycleanthetableandchairs.
(d)Seattheguestatatablenearthekitchen.
2.Whenaguestsaysheorshehasafoodallergy,whichstaffmembershouldyou
notifyimmediately?
(a)manager
(b)cook
(c)bartender
(d)foodrunner
3.Whichofthefollowingarepossiblesourcesofcrosscontact?
(a)notwashingyourhandsornotusingafreshpairofglovesbeforeservingthe
specialorder
(b)carryingthespecialorderonatraywithotherfooditems
(c)toppingotherordersnearthespecialorderitem
(d)usingthesameglovewhenpreparingbothmealsthatcontainallergensand
allergenfreemeals
(e)alloftheabove
4.Whenaguestwhohasafoodallergyasksaboutingredientsandpreparation
methods,theappropriateansweris:
(a)Imalmostpositivethattheitemdoesntcontaintheallergen.
(b)ImsurewecanleaveitoutofthedishifyoudlikeIlljustmakeanoteon
theticket.
(c)Idontthinkitsinthere.
(d)Idontknow.Letmegetthemanagertobesure.
5.Ifamistakeoccursforexample,ifthekitchenstaffaddscheesetoanorder
foraguestwhohasamilkallergy,oriftheserverforgetstouseaseparate
servingtrayandfoodfromanotherordercomesintocontactwiththespecial
orderwhatistheacceptablemethodforcorrectingthesituation?
(a)Removethetoplayeroffoodthattheallergencameincontactwith,andadda
littlemoreofanacceptablefood.
(b)Ifitsjustalittleanditssomethingthatcanberemovedcompletely,remove
theallergenandcarefullyinspectthedishtobesureyouveremoveditall.
(c)Havethekitchenstaffdiscardtheorderandremaketheorderfromscratch.
TrueorFalse?
6.Whenplacinganorder,theservershouldnoteonthetickettheitemsthat
mustbeleftofftheplateandletthekitchenstafftakeitfromthere.
7.Impropertoppingorhandlingofadishcancontaminateanotherwisesafe
meal.
8.Onceafoodhasbeenproperlyprepared,thereisnolongeranyriskforthe
guestwhohasafoodallergy.
9.Ifaguesttellsyouthatheorsheisexperiencinganallergicreaction,thefirst
thingyoushoulddoisfindouthowitcouldhavehappened.
1.Cthoroughlycleanthetableandchairs
2.Amanager
3.Ealloftheabove
4.DIdontknow.Letmegetthemanagertobesure.
5.Chavethekitchenstaffdiscardtheorderandremaketheorderfromscratch
6.FalseItisimportanttoflagtheticketwithanoticeoftheallergysothatthe
kitchenstaffcanproperlypreparethedish.
7.True.
8.FalseCrosscontactcanoccurontheservingtray.Takeextraprecautions
whenservingthedishtoadinerwithfoodallergies.
9.FalseIfaguesttellsyouthatheorsheisexperiencinganallergicreaction,the
firstthingyoushoulddoisgetmedicalhelpimmediatelybycallingemergency
medicalservices(i.e.,911).Activateyourrestaurantsfoodallergyemergency
plan.Keepthepersonwhereheorsheisanddonotrisethemtoanupright
position.
Back-of-the-House Staff
Backofthehousestaffareamongthemostimportantmembersofthefood
allergyteam.Guestswithfoodallergiesdependonthechefforanswersabouta
mealsingredientsandthecookingmethodsused,andtheychoosetheirmenu
itemsbasedonthisinformation.Inaddition,guestsdependonbackofthehouse
stafftopreparethemealsafely.
Checking Ingredients
Theonlywayforaguestwithfoodallergiestoavoidanallergicreactionisto
avoidtheallergycausingfoods.Suchguestsneedtoknowwhatingredientsare
presentinselectedmenuitems.Cooksmustreadingredientandallergen
informationfortheproductstheyuseeverytimetheyprepareafoodallergy
order,becausemanufacturersmaychangeingredientswithoutnotice.
Whenpreparingfoodforaguestwhohasafoodallergy,cooksmusttakeextra
precautionstoavoidcrosscontactduetospilledorsplatteredfoodfromother
dishes.Crosscontactoccurswhenonefoodcomesintocontactwithanotherfood
andtheirproteinsmix.Asaresult,eachfoodthencontainssmallamountsofthe
otherfood,ofteninvisibletous.Suchcontactmaybeeitherdirect(e.g.,placing
cheeseonahamburger)orindirectviahandsorutensils.
Thefollowingarethemostcommonculpritsincrosscontact:
Uncleanhandsorgloves.Pickingupachickentendercontainingegg,settingit
down,andthenpickingupaneggfreerollmayresultincrosscontact.Wash
handsthoroughlyandputonafreshpairofglovesbeforepreparinganallergen
freemeal.Soapandwarmwaterareeffectiveincleaninghandsofallergens,
whilehandsanitizersarenot.
Sharedequipment,utensils,grills,fryers,cookingareas,andcounters.Ifamixer
isusedtopreparepeanutcontainingshakesandthenarewipedcleanandreused
topreparepeanutfreeshakes,tracesofpeanutproteinarelikelytoremainon
boththemixerandthespindle.Aguestwithapeanutallergymayhaveanallergic
reactiontothesepeanutfreeshakes.
Usecleanutensilsforeachingredientorfood,orsetasideadesignatedsetof
utensils(e.g.,knife,spatula,spoon)forhandlingmealsforguestswithfood
allergies.Thesespecialutensilscanbecolorcodedforquickidentificationand
properuse.
Similarly,pots,pans,andwoksusedtoprepareadishthatcontainsanallergen
(suchaspeanutsorshellfish)andthenmerelywipedcleanbeforecooking
anothermealmaystillcontainenoughproteintocauseanallergicreactiontothe
nextmealthatispreparedinit.
Therefore,allpansshouldbethoroughlywashedwithsoapandwaterandthen
sanitized.
Agriddlethatisusedtocookavarietyoffoods(suchasmeat,oreggs)orthatis
coatedwithbuttermayhaveenoughproteinonittoresultincrosscontactwith
theotherfoodscookedonit.Thisisespeciallyimportantifyouallowyourcooks
topreparepersonalfoodonthegrillorinthefryers.
Allequipmentorutensilsshouldbecleanedwithhot,soapywaterorother
appropriatecleaningcompoundsandproceduresandthensanitizedbeforebeing
usedtoprepareadishforadinerwhohasafoodallergy.Useafresh,disposable
towelorrag,orcommercialcleansingwipetopreventcrosscontact.Besureto
keepallutensilsthatareusedtopreparespecialorders(spatulas,knives,meat
thermometers,tongs,spoons,blenders,sizzleplatters,pans)separatefrom
utensilsbeingusedforotherorders.
Refilledservingcontainers.Ifacontainerthatwasoriginallyfilledwithcashewsis
refilledwithpeanutswithoutbeingwashedfirst,thepeanutscouldhaveenough
cashewproteinonthemtocauseanallergicreactioninsomeonewithacashew
allergy.Washandsanitizeallcontainerscarefullybeforerefillingthemwithnew
foods.
Toppings.Ingredientsonthelinemayspillintoopencontainersoftopping
ingredients.Forexample,shreddedcheese,croutons,ornutscouldmixwith
preppedvegetables,herbs,orothertoppings.
Asaprecaution,donotaddgarnishestoorderspreparedforguestswhohave
foodallergiesunlessproceduresareestablishedandfollowedtopreventcross
contact.
Toavoidamistake,manager,orotherdesignatedstaffmembershouldbethe
onetoapplytoppings,usingingredientsfromthebackupsupply.
Considerkeepingtoppingsthatcontaincommonallergycausingfoods,suchas
milk,peanuts,andnuts,incoveredcontainers.Ifamistakeismadeandthe
allergenaccidentallygetsintoanallergenfreedishbeingprepared,discardthe
foodandprepareanewdish.
Splatterorsteamfromcookingfoods.Thesplatterorsteamfromonefoodmay
spreaditsproteinstoanother.Whenpreparingamealforadinerwhohasafood
allergy,dontcooktheallergenfreefoodnearfoodscontainingtheallergen.Do
notpassotherfoods,plates,pans,orutensilsoverthepancontainingthespecial
orderasitcooks.Justadropoftheallergycausingfoodisenoughtoputthe
guestatriskforanallergicreaction.Oncethedishismade,clearlyidentifyittobe
surethecorrectplateisserved.Keepitawayfromallotherfood.
Deepfryers.Oilindeepfryersthathasbeenusedtocookmanyfoodswillcontain
proteinfromthepreviouslyfriedfoods.Ifpossible,designateafryerforonetype
offoodtopreventcrosscontact.
Correcting Mistakes
Ifamistakeismadeonanorder,discardtheorderandmakeanewone.Taking
shortcuts,suchasremovingthenutsmistakenlyaddedtoanutfreesundae,may
landsomeoneinthehospital.
1.Ifamistakeoccursforexample,youaccidentallysprinklejustafewnutsonto
asundaeforaguestallergictotreenuts,orjustacoupleofcroutonsontoasalad
foraguestwithawheatallergyhowshouldyoucorrectthesituation?
(a)Removethetoplayeroffoodthattheallergencameintocontactwith,and
addalittlemoreofanacceptablefood.
(b)Ifitsjustalittleanditssomethingthatcanberemovedcompletely,remove
theallergenandcarefullyinspectthedishtobesureyouveremoveditall.
(c)Discardthedish,andremaketheorderfromscratch.
2.Whichofthefollowingcouldcausecrosscontact?
(a)usingthesameutensilsforotherfoodsaswellasforthespecialorder
(b)preparingthespecialorderonacountertopthathasnotbeenthoroughly
cleanedbeforehand
(c)toppingotherordersnearthespecialorderitem
(d)notwashingyourhandsornotusingafreshpairofglovesbeforehandlingthe
specialorder
(e)alloftheabove
3.Ifaningredientstatementisunavailableforaningredientinadish,what
shouldyoudo?
(a)Dontservethatfood,andsuggestanothermenuselection.
(b)Lookatthefoodclosely,andifitlookssafe,serveit.
(c)Askthedinerwhetherornottheingredientissafe.
4.Beforepreparingamealforaguestwhohasafoodallergy,whatmethod
shouldbeusedtocleanallequipmentandutensils?
(a)Wipetheequipmentssurfaceswithhot,soapywaterorotherappropriate
cleaningcompoundsandprocedures.
(b)Thoroughlycleanequipmentandutensilswithhot,soapywaterorother
appropriatecleaningcompoundsandprocedures,andthensanitizethem.
(c)Mistwaterontoequipmentandutensils,andrubvigorouslywithaclean,dry
towel.
5.Whencookingorpreparingamealforadinerwhohasafoodallergy,itis
important
(a)nottocookanallergencontainingfoodnexttoit
(b)nottopassotherfoods,plates,pans,orutensilsoverthepancontaining
thespecialorderasitcooks
(c)toclearlyidentifythedishonceitismade
(d)alloftheabove
TrueorFalse?
6.Whenpreparingamealforadinerwhohasafoodallergy,cookinganallergen
containingfoodnexttoitmayresultincrosscontactwiththespecialorder.
7.Oilindeepfryersthatareusedtocookmanyfoodscontainsproteinfromfoods
previouslyfriedintheoil.
8.Mostcommercialbrandsofeggsubstitutesaresafetousewhenpreparinga
mealforadinerwhohasaneggallergy.
9.Thoroughlywashingallutensilsandequipmentwithhot,soapywaterorother
appropriatecleaningcompoundsandproceduresandthensanitizingthembefore
usewillhelpeliminatetheriskofcrosscontact.
10.Onceadishismade,itshouldbeclearlyidentifiedtopreventthewrongplate
frombeingservedtothecustomer.
11.Ifafoodlabelsayswheatfreethentheproductisalsoglutenfree.
1.Cdiscardthedishandremaketheorderfromscratch
2.Ealloftheabove
3.Asubstituteaningredientyouknowissafeorsuggestanothermenu
selection
4.Bthoroughlycleanequipmentandutensilswithhot,soapywaterorother
appropriatecleaningcompoundsandprocedures,andthensanitizethem
5.Dalloftheabove
6.True
7.True
8.FalseMostcommercialbrandsofeggsubstitutescontaineggwhite.
9.True
10.True
11.False
LactoseintoleranceAreactiontoafoodthatdoesnotinvolvetheimmune
system.Lactoseintolerantpeoplelackanenzymethatisneededtodigestmilk
sugar.Whentheyeatmilkproducts,symptomssuchasgas,bloating,and
abdominalpainmayoccur.Lactoseintoleranceismorecommoninadultsthanin
youngchildren.
revised 1.1.07
ACCIDENTS
Topic
Notify the general manager of all accidents and injuries not matter how
minor.
Accident
Accidents
involving
employees
Manager on duty:
Call an ambulance.
SECTION: SAFETY 1
revised 1.1.07
Topic
It is important that the manager and employees be trained on what to do in
case of guest injury or illness. It is the responsibility of the manager to
make sure that this training occurs.
Accidents
involving guests
Types of
Accidents
Slips and Falls
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 2
revised 1.1.07
Topic
Walking and
Working
Surfaces
Burns
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 3
revised 1.1.07
Topic
Equipment
Accidents
Cooking and
Handling
Equipment
Gas-burning
Equipment
Slicers
Cutters and
Choppers
Check flex hose and gas lines for leakage by using a spray bottle
containing soapy water.
Spray on each connection or joint and look for bubbles being
created by leaks.
Check that pilot lights are properly lit, and that burners are
working properly.
Call for a service man from the gas company or equipment
vendor, if there are any gas leaks detected or it is found that the
pilot or burners are not in good working order.
Use gravity feed at all times and keep your hands away from the
blade.
Disconnect the power (unplug it), when cleaning a removable
blade slicer.
Remove the guard (wear gloves when handling the blade) and
blade.
Wash the blade at once.
Replace the blade and guard.
Check the manufacturers instruction for cleaning procedures.
Guards should be provided that will prevent employees from putting their
body parts at risk. Remember, over, under, around and through. If you can,
dont. When removing food from the chopper/cutter, use a plastic spatula
or food rake. Turn the machine off and unplug it before cleaning or
adjusting it. Check the manufacturers instruction for cleaning procedures.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 4
revised 1.1.07
Topic
Mixers
Guards should be provided that will prevent employees from putting their
body parts at risk. With Vertical Bakery type mixers this is very
difficult to do. Good training must be provided and becomes particularly
important with Vertical Mixers.
Wear tight fitting clothes that have no loose straps, belts, sleeves, ties,
necklaces, etc. that can become entangled in the whip. Use bowls large
enough to prevent spilling. Take particular cares to avoid dropping anything
in the mixer that can be slung or thrown out and hurt someone. Spatulas.
spoons, measuring cups, ladles, etc. are examples. Remember, over, under,
around and through, If you can, dont. Never try to scrape the sides of the
bowl while the mixer is operating. Turn the machine off and unplug it
before cleaning or adjusting it. Check the manufacturers instruction for
cleaning procedures.
Electrical
Equipment
Knife Accidents
Keep knives sharp and secure in drawers or holders away from other
utensils. All employees should never attempt to catch a dropped
knife. Step away quickly to avoid the knife striking legs or feet and let the
knife drop to the floor. Do not leave a knife in a sink of soapy water where
it cannot be seen.
Use the right knife for the job. Keep them sharp. A sharp knife is safer
because it does not require as much pressure to make it work. Slippage is
reduced.
When chopping food, bend fingers under and hold the food with your hand
closed. Cut away from your body. Keep the point of the chopping knife on
the chopping block. The point can cut and the edge can stab. Put the knife
down in the clear and away from the edge of the table or block it is on.
Point it away from you and anyone else. Do not use knives as screwdriver
or can openers. Use sharpening steel with their guards in place between the
handle and the steel, Use knives with built in guard shaped handles, which
help assure a good grip. Use gloves and arm cuffs when using knives
continuously. Look at what you are reaching for, especially where knives
are being used.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 5
revised 1.1.07
Topic
Lifting
Use your head and save your back because lifting is a major cause of back
injuries, hernias, and pulled muscles & ligaments. Learn the proper lifting
techniques that help avoid the above injuries. Get help if the load is too
heavy or awkward for one person to handle.
Use a dolly or hand truck whenever possible. Reduce the load size (make a few
more trips), to cut down on strain.
Compressed
Gasses
Chemical
Hazards
Dining Room
Accidents
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 6
revised 1.1.07
Topic
Do not use chairs and stools for ladders. Keep drawers closed all the way.
Do not overload bus trays or tubs with dishes. Check bus rub or tray stands
for broken or loose parts and joints. Remove tables, chairs, stools and
stands from service if damaged to the point of being unsafe. Containers of
hot food or liquid should be placed on the tables for guests, do not hand them
to, or carry them above a guests body. Be extra careful around children. They
move unexpectedly. Do not take coffeepots to customer tables when handling hot
coffee order.
Receiving and
Storage
Accidents
When opening crates or boxes, remove nails rather than bending them
down. Keep food containers covered so as not to contaminate with splinters,
dirt, wire, or packing materials. Store heavier builder materials as low as
possible even if you need to re-arrange some things. Prevent fires by storing
boxes no closer to a light that keeps the radiant heat at a minimum, 18
inches or more depending on the bulb size and wattage. Use safe and
adequate ladders that keep you from over reaching. Do not stand on the top
2 steps. Use proper lifting techniques at all times. Be safe.
Ware Washing
Separate china, glassware and silverware. Use correct water temperature and
take care to avoid scalding yourself. Use special care in handling detergents
and drying agents-follow the manufacturers instructions.
In the event of breakage in sinks, remove the larger pieces carefully from
the sink and let the remaining pieces wash into the drain cup. Then remove,
empty, and replace the drain cup. After dish racks have been emptied, store
them carefully so that they will no topple over or become a trip hazard to
others. Promptly report broken refuse containers, mats or flooring in need
of repair.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 7
revised 1.1.07
Incident/Accident Report
I-4
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 8
revised 1.1.07
The Occupational Safety and Health Act of 1970 clearly states our
common goal of safe and healthful working conditions. The safety and
health of our employees continues to be the first consideration in the
operation of this business.
SECTION: SAFETY 9
revised 1.1.07
Topic
The
Employees
Right to
Know:
OSHAs Hazard
Communication
Material Safety
Data Sheets
The Material Safety Data Sheets, MSDS, lies at the heart of the new
Hazard Communication Standard. The standard says that chemical
manufacturers and importers must obtain or develop an MSDS for
every hazardous chemical they produce or import and that
employers must have a MSDS for each hazardous chemical they use
in the workplace. Every MSDS must contain the following items of
information:
The identity of the hazardous chemical.
The physical and chemical characteristics of the hazardous chemical (such
as vapor pressure and flash point).
The physical and chemical, including signs and symptoms of exposure,
and any medical conditions that are generally recognized as being
aggravated by exposure to the chemical.
The primary route for entry - through inhalation, ingestion, or skin
contact.
The OSHA permissible exposure limit (PEL).
Whether the chemical is considered to be a carcinogen.
Precautions for safe handling and use, including hygienic practices,
protective measures during repair and maintenance of contaminated
equipment, and procedures for cleaning up spills and leaks.
Control measures, including engineering controls, or practices, or
personal protective equipment.
Emergency and first aid procedures.
The date the MSDS was prepared or last changed.
The name, address, and telephone number of the party preparing or
distributing the MSDS whom can provide additional information on
the hazardous chemical, if necessary.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 10
revised 1.1.07
Topic
Emergency
Treatment of
Burns
Chemical Burns
First Degree
Burns
A first-degree bum is when the injury affects only the outside layer of skin.
Apply cold water applications to affected area, or submerge the burn area
in cold water. (A dry dressing may be applied)
Do not apply ointments, sprays, antiseptics or home remedies.
Second Degree
Burns
A second-degree burn is when the injury affects layers of the skin beneath
the surface. A second-degree burn will usually cause blisters.
Maintain an open airway
Restore breathing and circulation if necessary.
Immerse burned area in cold water bath or under cold running water or
apply ice water soaked clean cloths until pain subsides.
Blot dry.
Apply clean dry cloth or dressing.
Send to a physician.
Do not apply ointments sprays antiseptics or home remedies.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 11
revised 1.1.07
Topic
Third Degree
Burns
Emergency
Treatment of
Wounds
Shock
Shock will be present with many injuries. A person in shock will be cold.
pale. perspiring and may pass out.
Maintain an open airway.
Restore breathing and circulation if necessary.
Call for emergency ambulance or physician on the telephone.
Place the patient in prone position with feet elevated unless
contra indicated.
Cover only enough to prevent loss of body heat.
Do not give any fluids. Do not administer any drugs.
Medical
Attention
SECTION: SAFETY 12
revised 1.1.07
Topic
Other Injuries
Bruises:
Apply ice bag or cold compress for 25 minutes. If skin is broken, further
treatment is the same as for a cut.
Blisters:
Keep clean with mild soap and water.
Protect from further irritation.
If the blister is broken, treat it as an open wound. If the blister is Infected,
seek medical assistance.
Do not rub the eye if particle is located in the eye.
Gently touch with point of clean moist cloth.
Flush the eye with water.
Cover the eye and refer to a physician, if unsuccessful or if pain persists.
Do not attempt to remove foreign object with a match, toothpick, or any
other instrument. Do not use dry cloth around the eye.
Safety
Evaluation
Chart
Safety
Procedures:
Entering and
Exiting the
Restaurant
Before Entering
the Premises
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 13
revised 1.1.07
Topic
Entering the
Restaurant
Leaving the
Restaurant
Fire Safety
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 14
revised 1.1.07
Topic
Company
Safety Policy
Emergency
Procedures
Emergency
Exits
All restaurants must have emergency exits that are clearly marked
with lighted signs. These exits should be used only when evacuating
the restaurant in emergency situations. Emergency exits must be
clear of all obstructions at all times. Check exit lights once each
week and keep an extra light bulb on hand. Check the emergency lighting
system monthly, and make sure you have a working flashlight with strong
batteries. Check your flashlight monthly.
Testing the
Alarm
When an emergency exit door is opened. an alarm should sound. This alarm
needs to be tested monthly by the manager during non-operating hours.
Replace the battery annually whether it needs it or not.
Alarm Keys
One key to turn off the emergency exit alarm should be kept in the
managers key box or in the desk.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 15
revised 1.1.07
Topic
Emergency
Contacts
Robberies
Name
Fire Department
Police Department
Police Department
Mall Security (when applicable)
EMS Paramedics
Alarm Company
Robberies can occur at any time. The first responsibility of the manager is
to protect guests and employees from harm. The manager and employees
are not to do anything that might jeopardize an employee or guest by
adding to a potentially violent situation.
I.
ROBBERY
a. Try to stay calm. Quite often robbers are nervous or under the
influence of alcohol or drugs.
b. Be cooperative. Answer questions promptly and courteously, but
do not volunteer any information. Follow the robbers directions, as
long as they do not harm any other person.
c.
DURING A ROBBERY
If the police arrive while the robbers are still in the restaurant, do the
following:
a. Remain calm.
b. Continue to cooperate with the robber.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 16
revised 1.1.07
Topic
c.
d.
e.
III.
a.
b.
c.
Firearms and
Weapons
2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 17
revised 1.1.07
Topic
Guest injury or
illness
Employee
injury or
illness
..
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 18
revised 1.1.07
Topic
Disturbances
In the event of disturbance at your restaurant, follow these guidelines:
Disturbances inside the restaurant
In the event of a fight or other disturbance inside the restaurant, follow the
procedures below:
a. DO NOT get involved or try to breakup the fight or disturbance.
b. DO NOT come to anyones rescue.
c. Attempt to clear other guests from the immediate area and protect
them from harm in whatever other way is appropriate.
d. Note descriptive features of the participants, especially weight,
height, color of hair and eyes, identifying features such as scars,
tattoos, clothing, etc.
e. Note the type of vehicle involved, if any, and the make, model,
license plate. color, and number of people in or on the vehicle.
f. Call the police or 911, and give them the following information:
1. Your name and title.
2. Name and address of the restaurant.
3. The type of disturbance.
Disturbances
outside the
Restaurant
Fire Guidelines
If a fire breaks outs in the restaurant, managements primary responsibility
is to ensure the safety of guests and employees. There is no time for error
during a fire. Employees must be made aware of the following procedures
so they can effectively handle a fire emergency. Employees must know
where all fire exits are located. They have a responsibility in the event of
fire to help the guests and any other employees who may need assistance to
safety.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 19
revised 1.1.07
Topic
Kitchen Fire
I. KITCHEN FIRE
a. Evacuate the hazard area of non-essential persons.
b. Call the fire department immediately.
c. Use a portable fire extinguisher if necessary and appropriate.
Be sure the fire extinguisher used is properly rated for the type of fire being
extinguished!
d. While trying to extinguish a fire, be careful that you and others do
not become endangered during the process.
e. If the fire is small and it is totally safe, attempts may be made to
put out the fire.
f.Borrow additional fire extinguishers from adjacent stores if
possible - it is in their best interest that you get the fire
extinguished.
Fires must be reported to the manager, the mall management (when
applicable) or an authorized executive immediately, as well as the corporate
office.
If a fire breaks out in any area other than the kitchen, immediately consider
the danger to guests and employees. If there is any possible danger to them,
evacuate the area immediately. If there is no immediate danger to anyone,
concentrate on putting out the fire. if possible. DO NOT endanger yourself
or anyone else in the process. If the fire is not extinguished immediately,
call the fire department. Take any precautions necessary to protect the
guests and employees.
Close any possible doors to slow the spread of the fire, and turn off the air
conditioning fans or any other fans that could feed air to the fire. Anyone
attempting to put out the fire or keeping an eye on it should stay between
the exit door and the fire to ensure a safe exit if it gets out of control.
Portable Fire
Extinguishers
Portable fire extinguishers are designed to put out small fires only.
To avoid facial injuries, do not release the chemical near large fires.
Keep fire extinguishers in areas that are free of obstructions for quick
access.
Make sure that portable fire extinguishers are strategically placed in
areas not covered by the automatic fire control system. Contact the
local Fire Department for recommendation and approval. Do not
move fire extinguishers once they have been placed by the Fire
Department without the Fire Departments approval.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 20
revised 1.1.07
Topic
Inspect the gauges on fire extinguishers that have them every month
to be sure they are fully charged and safe. They must be recharged
immediately if not in the proper range. A professional must check
portable fire extinguishers every year. Services are available on a contract
basis to monitor and charge your extinguishers. They also loan equipment in
the event your extinguisher(s) must be removed for service.
Fire
Extinguisher
Codes
III.
Bomb Scare
In the event a call is received at the restaurant stating that a bomb has been
placed on the premises, follow the listed directions:
1.
2.
3.
Stay Calm.
Ask the caller to repeat the message and listen carefully.
Make a note of:
SECTION: SAFETY 21
revised 1.1.07
Topic
Natural
Disasters
Hurricanes
A.
The National Weather Service will issue warnings on radio and television if
there is any indication of an approaching hurricane. Advisories and
bulletins will be issued frequently telling where the storm is located, the
intensity of its winds, and the speed and direction of its movement. It is the
managers responsibility to be aware of local weather forecasts and to
prepare a contingency plan of action.
If a hurricane moves toward the mainland, hurricane watch notices are issued. A
hurricane watch does not constitute a warning that conditions are imminent.
Rather, it indicates that the area in the hurricane watch should begin necessary
preparations.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 22
revised 1.1.07
Topic
C.
Hurricane Warning
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 23
revised 1.1.07
Topic
Tornadoes
If there is any indication that a tornado might occur, the National Weather
Service will issue a tornado watch and/or warning on radio or television. It
is managements responsibility to know the meanings of the different terms,
and to take whatever action is necessary to ensure the safety of guests and
employees.
I. Tornado Terms
Severe thunderstorms - Danger to guests and employees outside the
restaurant from frequent lightening, damaging winds up to over 75 miles
per hour. hail up to 3/4 or more. and heavy rains and possible flash
flooding. Elderly guests should be warned about leaving the restaurant
until these have passed over. Loose items outside the restaurant should be
secured or brought inside to prevent their blowing through the windows.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 24
revised 1.1.07
Topic
After a Tornado
Use extreme caution in leaving the restaurant as there may be
dangerous items that will fall upon opening the doors. Caution
everyone before allowing them to move that there may be dangling
electrical lines inside or outside the restaurant. Short circuits could
also make equipment dangerous to touch, so warn everyone about
this too.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 25
revised 1.1.07
Topic
Warn everyone that there may be gas leaks; so they should not do
anything that might cause a spark (do not light matches, candles, etc.).
Smell for gas and if it is present:
Open all doors, carefully, but fully.
Turn off the main gas valve.
Get everyone out of the restaurant as quickly and as safely as
possible.
Notify the gas company and the local authorities.
Stay in the area in order to warn anyone approaching the
restaurant.
If any electrical appliances are wet, perform the following tasks in
sequence. Be sure you are not wet or standing in water while
performing these tasks:
Turn off the main power switch.
Pull the plug on the units.
Dry the appliances.
Reconnect the appliances.
Turn on the main switch.
If circuit breakers trip when power is restored or turned back on at any
point, immediately turn off the main switch. Inspect wiring, appliances
and equipment visually for short circuits. If they are found and
repaired, return the power to the unit. If they are not, call an
electrician.
Check your food and water supplies before using them. Food that
requires refrigeration may spoil if the power is off too long.
Report broken water lines or sewers to the authorities.
Keep listening to your radio for advisories.
Advise the corporate office.
Power Failure
When a power failure occurs, follow the guidelines listed below:
I.
Responsibilities
Do not immediately close the restaurant, as power failures are
usually short in duration. The restaurants emergency lights
should come on right away.
Continue to serve your guests using menu items and beverages
that do not require cooking or electricity, such as sandwiches,
salads, etc.
Operate the cash drawer manually, using the special key to open
it.
Instruct employees to open refrigerated areas as little as possible
to preserve the temperature as long as possible.
Call the electric company to see how long they think the power
will be out.
To avoid a power surge that will cause damage to equipment, the
building, etc., turn off all the electric circuit breakers, and then
turn them on one at a time.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 26
revised 1.1.07
Topic
In areas where power failures are a frequent occurrence, emergency candles
should be kept readily available and used during power outages. Emergency
candles should not create afire hazard.
II.
Portable refrigeration
Water Service
Interruption
Water service is seldom interrupted. If it is a planned interruption, you will
be notified by the supplier and told the expected length of time. Even in the
case of unplanned interruptions you will probably be advised if it is going
to be any significant length of time.
If at any time, the water is thought to be contaminated in any way,
immediately stop using it and call the supplier. The name and number of the
supplier of water, like everything else, should be on your Authorized
Services and Vendor List (See Form # A-4). After calling the supplier, call
the corporate office.
DO NOT start using the water again until you are sure it is safe. Let the
water run continuously from one place and keep monitoring it. It may clear
up in a matter of time.
When notified that the restaurant will be without water, management should
direct employees to:
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 27
revised 1.1.07
Topic
A.Wash all dirty items so they will be available for use.
B.Fill sanitized large containers with water.
C.Make a cleaning solution in one of the large sinks for wiping
down tables that have been cleared.
D.Lock and/or place signs on the restrooms to prevent use.
E.Check which pieces of equipment require water for refrigerant
cooling or other reasons, and shut down those pieces of
equipment as appropriate.
Resumption of Water Service
Upon restoration of the water service after interruption, it is quite likely that the
water will be somewhat contaminated. Remove the flow control nozzle from one of
the faucets and continuously run water before restarting equipment using water or
using the water for guests or employees.
Gas leaks
1. Procedures
Whenever there is a noticeable smell of gas in the restaurant and the source is not
immediately found, take the following steps:
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 28
revised 1.1.07
Topic
4. If a strong odor of gas builds up or continues, evacuate the
restaurant. Use the emergency exits, if necessary. Encourage the
guests and employees to remain calm and direct everyone away
from the building at least several hundred feet.
5. Advise the corporate office.
2.
After Repair
When you are certain the gas leak has been repaired, be sure that all gas
valves are turned off and turn the main gas back on. Then turn each
individual gas valve on and re-light each individual piece of gas equipment
and each pilot light. Carefully smell the air to be sure no gas is still
leaking. If you detect no odor in the air, proceed. If you continue to detect
an odor, go back to the above procedure and repeat it.
Restaurant
Closing
Leave the restaurant clean and ready to open. if possible. The following
steps should be taken before leaving the restaurant, except in cases of the
most urgent danger.
1. Leave some lights on inside to prevent vandalism.
2. Remove all cash from the cash register drawer and take it with
you or put it in a secure place.
3. Lock all doors securely.
4. Notify suppliers as soon as possible of the closing and the
expected re- opening date.
5. Do not shut off the refrigeration.
6. If the electricity must be shut off, go to the main electrical panel
and pull the lever to the off position. Also turn off the circuit
breakers on the smaller panels. just to be safe when the power is
7. Turn off all equipment completely, including any gas valves and
electrical circuit breakers.
8. Turn off the gas at the main cutoff.
9. If the refrigeration will be off, try to obtain dry ice and place in
the coolers and freezers.
10. Notify the corporate office.
Evacuation
When the restaurant is ready to reopen, use extreme caution and care.
Check to make sure that circuit breakers are off before turning on the main
electric switch. Make sure all gas valves inside the restaurant are turned off
before turning on the main gas valve. Make sure the electricity is on and
the exhaust fans have run for several minutes before turning on individual
gas valves and lighting pilot lights on gas equipment.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 29
revised 1.1.07
Topic
Always be prepared to evacuate guests and employees! Become familiar
with the exits and crowd handling techniques to insure safe evacuation and
orderly crowd control. When a situation requires the evacuation of the
restaurant, use the following evacuation announcement to notify guests:
Ladies and gentlemen, may I have your attention please.
A situation has arisen whereby we must ask that you evacuate the
restaurant immediately. There is no cause for alarm. Please walk to the exit
nearest you. Our staff can help anyone needing assistance. Again, there is
no need for alarm. Please walk to the exit nearest you. All exits are marked
with illuminated signs. Please walk to the exit nearest you.
2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 30
revised 1.1.07
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 31
page 1 of 2
revised 1.1.07
SAFETY COMMITTEE
The Safety Committee is responsible for maintaining and implementing Cheeburger
Cheeburger Restaurants, Inc. Safety Policy. The committee is to convene on quarterly
basis as well as conduct random safety inspections of each store inspections of each
store should be performed at least 6 times per year. Store managers may or may not be
informed prior to the inspections. A member of the committee will complete a
Managers Visitation Report (M.V.R.) during the inspection.
2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 32
page 2 of 2
revised 1.1.07
Accidents:
Casualty or
Mishap
Not all special events are covered by insurance. The costs, when
tied to the following, are expensive.
Lost time for injured employees
Hiring and training replacements
The effect on other employees and their attitude about Cheeburger Cheeburger
and its employees.
Cheebuger
Cheeburger
Safety Policies
Safety Gloves
Safety gloves are provided for slicing machine and knife work. It is
mandatory to wear a glove while cutting food.
Lifting 25 lbs.
& UP
Do not lift any object over 25 lbs., without a back brace. Do not lift any
object over 50 lbs., by yourself. Remember, lift with your legs and have
your back in a straight up position.
Injury reports
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 37
revised 1.1.07
Topic
Customer
injuries or
problems
Unsafe
equipment or
damaged
facilities
Job safety
Think safety 1st
Ask your manager for help before starting any job you are not sure
how to do. This includes the use of equipment you have not used in
the store before.
Circuit breakers
fire
extinguishers
and exits
Do not tape any circuit breakers in the on position. Verify that all
fire extinguishers are accessible and charged. Do not block, even
temporarily the walkways leading toward the doorways. Keep all exits
Machinery
equipment
operation
Do not use any equipment unless you not trained to use it. Learn & how to
use the equipment right the first time~ Ask you manager for help. You
must be 18 years of age or older to operate slicers, mixers and food
blenders.
Safety guards
Check that all safety guards are in place before you use any machinery or
equipment. Ask your manager.
Ladders
Stepladders should be set up on flat floors with all 4 legs firmly on the
floor. Step only on the steps that are safe. Never step on the top 2 steps.
Clean as you go
Clean-up, pick-up, and sweep-up your work areas as you go. Keep you
counter-top sanitized, and your kitchen clean. A clean kitchen is a safe
Cleanliness
Using chemicals
& detergents
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 38
revised 1.1.07
Topic
Food handlers
& hair covering
Food handlers must have their hair restrained by the use of a cap
while at work. The hair must be tucked up inside the hat.
Knives
Do not carry knives or other sharp items upright. Walk with knives pointed
down and with the blade behind you.
Storage
Safely stack and store all items in such a manner that will be easy for
anyone to remove them. Store the heaviest items on the bottom of any
stack. Do not stack full or empty boxes within two feet of the ceiling or fire
sprinkler. Do not stack boxes or deliveries outside the back door. Do not
store or use any inflammable liquid in the restaurant.
Awareness
Be alert. Avoid colliding with other workers to prevent falls, cuts and burns.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: SAFETY 39
revised 1.1.07
revised 1.1.07
Details
Basic
Management
Guidelines
Desire
The desire to have good working habits is important as a manager. Will power
and self-discipline help to assure the focus needed on the job. These traits help
to change habits that are counterproductive to your efforts.
Selection
Be sure to focus on the tasks only a manager should do. Be sure to do things
right and to the right things. Remember to delegate work to others as
appropriate.
The Team
Watch for efficient use of time and time wasters. Your team can be productive
or let minutes and hours slip by. Be sure your employees are on task and
pulling together.
Goals and
Objectives
The managers work is driven by the goals of the organization and the goals
of the store. It is important to schedule and prioritize based on the goals.
Changes must be made when goals change.
Prioritizing
Building
Blocks
Do it Now!
Most tasks require several steps to complete them. Long range goals are
reached by accomplishing short-range objectives. Create daily Hit Lists
and make goal setting a way of life.
Have a do it now attitude. Start controlling your time today. Identify the most
important task and just get started.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 1
revised 1.1.07
Topic
Details
Fundamentals
in Delegating
When you learn to delegate to others, you will have time to handle tasks
that should only be done by a manager. You will also have time to deal with
the emergencies and surprises.
Know your
Personnel
Selecting the right person is a key to effective delegation. This means your
need to take the time to hire the right people, train them right and understand
their skills and capabilities.
Move Slowly
Learning what to delegate and to which employee takes time. Confidence and
a trusting attitude towards your employees takes time. Work on it every day.
Delegate
Consistently
Allow
Participation
Give Authority
When you delegate a job be sure that the necessary authority is also delegated.
Most jobs need the skills plus the authority to get them accomplished. This
also allows accountability from your personnel.
Communicate
Clearly
When delegating a task, be sure you are clear about results expected, the time
frame, the authority being given to perform the job, and the form and
frequency of reporting back that you expect.
Insist on
Feedback
Reward Good
Performance
De1egate and
Review for
Specific Results
It is important to know the results expected from the job. It is also important to
accept that the employee may have a better way of completing the task.
Dont force people to do things your way.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 2
revised 1.1.07
Topic
Cross Training
Details
As a manager it is important to observe a trainee on their solo day to validate
job knowledge and performance. Be sure to sign-off on the new hire before
letting them function on their own with the guests.
Training involves existing employees as well as new hires. Most employees
should be cross-trained. Cross training allows employees to advance. It also
allows flexibility in scheduled. Cross training should be handled the same way
as training new employees. Cross training allows more effective use of
employee talents.
Quality
Assurance
Quality should be on the mind of the manager at all times. Product and staff
quality must be checked before the guests detect any problems. Begin when
you first arrive at your store. Check the exterior of the building for cleanliness
and security. Follow the Management Checklists. Check the line carefully to
be sure food is up to standards. Check carefully since this is where most
problems occur. Look at the bar area for organization and cleanliness.
Efficient bar staff will help to run a profitable bar.
Schedule service staff with the flow of business in mind. Schedule no more
than three table stations per server for maximum efficiency. Round out the
staff by assigning the strongest servers through the floor. Give the serves who
need more help the chance to work with experienced personnel.
Check quality in all areas to ensure than guests always leave your restaurant
happy and anxious to return. According to an old restaurant saying, when a
guest has a great experience at a restaurant they tell three more people. When
the experience is bad they tell seven. This is why total dedication to customer
satisfaction on the part of every employee is vital to success. Ask yourself
What impression will your guests leave with? The answer should be a Wow
impression that compels them to tell their friends what a great dining
experience they can have at Cheeburger Cheeburger.
Employee
Counseling and
Discipline
Employee
Counseling
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 3
revised 1.1.07
Topic
Details
Often counseling involves not only good verbal communication skills but also
good listening skills. Often times, just being a good listener will allow
employees the opportunity to voice their concerns and solve their problems.
Tactful employee counseling should be utilized to get at the heart of the
problem and place the responsibility onto the employee for his or her own
conduct. The following steps should be utilized whenever possible:
1. Remove any hostility - never make it a personal issue.
2. Ask the employee what their understanding is of proper policies and
procedures relating to the situation at hand. If they say they dont know,
remind them of when and how they should have been aware (i.e.,
Employee Handbook).
3. Discuss if what they are doing presently is in accordance with those
policies and procedures.
4. Ask the employee to make a plan to correct the behavior.
5. Summarize what the employee has stated - You state that you understand
the proper procedure, you stated you are not following it, and this is what
you plan to do in the future.
6. Have the employee acknowledge everything you have discussed and make
sure the employee completely understands why the behavior has to be
changed. Insure all discussions are documented in writing.
7. Make sure the employee knows the consequences if the behavior does not
change.
Discipline
Be aware that disciplining an employee can be very uncomfortable and, at
times, embarrassing for both the employee and the manager. During
counseling sessions DO NOT:
1. Talk down to the employee. Instead, give the person the feeling you are
trying to help them and give them guidance.
2. Apologize to the employee for having to discipline them.
3. Downplay the seriousness of the situation.
4. Feel guiltyhe employee must take personal responsibility for their
5. Confront or discipline an employee in front of guests or other employees.
Discuss problems in private.
6. Discuss the situation with other employees unless the situation required it.
At this point, inform the employee that you will be talking to others
involved.
Make sure that all counseling and discipline sessions are documented by using
the Employee Problem/Solution Notice. If the employee refuses to sign the
documentation, note it on the form and sign it. Another technique is to turn the
notice over and write, I refuse to sign this documentation
_______________________________ Employee Signature.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 4
revised 1.1.07
Topic
Details
Documentation
Procedure
ALSO
After extraordinary performances
After observing positive guest relations
After observing extra effort and strong teamwork
2. How to document: Proper documentation is not a difficult procedure. When
faced with a documentable situation, do the following:
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 5
revised 1.1.07
SYSTEMS IN PLACE
THE OFFICE
Opening/Closing Checklist
Security in Place
Guest Service
Operations Report
Comment Cards
Invoice Vouchers
Appearance Standards
Telephone
Retail
Steps of Service
Table Visitation
Side
Answering
Sales
Work- Running/Daily/Weekly
Bussing
and Pre-Bussing
Manage your
PPeennnniieess
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 6
revised 1.1.07
Appearance
Standards
Dress Code
Refer to the Food & Food Safety Section of the Operations Manual.
Personal
Hygiene
Light &
Music Levels
Music
Lights
All lights are always on. The light level will need to be adjusted throughout
the day. The lights should be bright during the daytime. At dinner, lights
should be adjusted to a middle level.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 7
revised 1.1.07
Topic
12 Steps of
Service
The steps must be administered in order for the guests to receive the best
possible service. There are twelve important steps of service.
1. Greet all new guests within 30 seconds.
2. Present yourself and Cheeburger Cheeburger to the guest. Example: My
name is ... and I will be your server tonight.
3. Answer any questions about the menu. Give the customer a chance to
review the menu. Return in 3 minutes.
4. Take entire order, including drinks at one time. Repeat the order to the
guest.
5. Ensure delivery of food in proper sequence.
6. Be sure that the order is complete and correct. Check to see if the guests
need anything else at that time (i.e.. Drink refills, etc.).
7. Check back after guest has taken two bites of entre. This is about two
minutes.
8. Maintain table appearance by pre-bussing, checking drink levels, and
removing clutter.
9. Offer after meal items such as coffee or a milk shake.
10. Present check upon removal of last plate.
11. Return with change or voucher within two minutes of guest payment.
12. Thank the guests sincerely and give a warm farewell. Invite them back for
a return visit.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 8
revised 1.1.07
Topic
Table
Visitation
Bussing/
Pre- bussing
Communication The most effective manager is one who has learned how to communicate.
effective
Communication tells employees that management knows they are important to
management
the success of the operation. Mutual respect through effective communication
provides the new manager with tools for success.
Roundups
Round-ups are short meetings with all employees on duty. They are to be held
at least two times each day by the manager. The best times are at 11:00 a.m.
and 5:00 p.m. The purpose of the meeting is to inform everyone about what is
happening in the restaurant. This includes features, specials, items to push,
items that are low in the kitchen, or any special news. This is a great time to
get feedback from employees.
Logbook
The logbook is a source of communication between the managers and the key
employees. It is to be kept in the office at all times. The logbook is used to
communicate information that pertains to the operation of the restaurant. This can
include scheduling, food items that are low, equipment that needs to be checked or
serviced or a large food order that is coming in. The logbook should be checked every
morning when the opening manager enters the store. The manager must record in the
logbook before leaving.
Communication Good communication means everyone understands the message. The best
tools
managers are patient enough to ensure communication does not stop until
everyone understands and retains the message.
These tools help increase communications are:
The logbook.
Ten minute pre-shift and post-shift meetings.
Bulletin boards
Labor cards
One-on-one conversation.
Written one-on-one evaluations.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 9
revised 1.1.07
Topic
There are many daily situations that require managers to communicate with other
managers and with employees. Examples are:
Telephone
Skills
When the phone is answered you have the opportunity to make a great
impression. Always remember to: Answer in a bright and friendly voice.
Thank the person for calling.
State the name of the restaurant.
Identify yourself.
Ask how you can help.
A smile can be
heard in your
voice!
Retail
Sales
In order to generate higher sales in the stores, it is important to push the retail
sales items. These include tee shirts, hats, and This will generate high dollar
volume at low labor costs. Remember, it is also a way to get free advertising
to promote your store and the franchise.
Side Work
Running
Daily/ Weekly
AM Server
Side Work
All of this is to be done before the first guest walks in the door.
Shift Leader
Before leaving your shift, you must have your section and side work signed
out by the designated Shift Leader for the day. Be sure that everyone is
maintaining side work during their shift. Check each servers section and side
work before allowing him or her to leave their shift. Do all opening side work.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 10
revised 1.1.07
Topic
Coffee
Keep the soda, milk shake, beer and wine glasses stocked. Keep the ice bin full
at all times. Stock all beer and wine.
Drink Station
Keep Pepsi machine clean. Keep lemons, teaspoons, and mugs stocked. Keep
milk shake machines clean.
Wait Station
Keep a clean liner in the trashcan throughout the day. Keep station organized
and sanitized at all times. Stock all paper products (paper towels, cups,
straws, etc).
PM Server
Side work
Before leaving their shift, servers must have their section and side work
signed out by the designated Shift Leader for the day.
Be sure that everyone is maintaining side work during his or her shift. Check
each servers section and side work before allowing him or her to leave their
shift. The manager on duty must sign out the shift leader.
Shift Leader
Coffee
Keep coffee available for entire shift. At the end of the night, empty the
coffee and clean the coffeepots and
Keep the soda, milk shake, beer and wine glasses stocked. Keep the ice bin full at all
times. Stock ice, glasses, beer and wine at the end of the night.
Drink Station
Keep Pepsi machine clean. Break down at the end of the night. Keep lemons,
teaspoons, and mugs stocked. Keep milk shake machines clean at all times.
Wait Station
Keep a clean liner in the trashcan throughout the night. Keep station organized
and sanitized at all times. Stock all paper products, which includes paper
towels, cups, straws, etc. Empty trashcans in the bathrooms and put in clean
liners.
Floor
The floor must be swept and mopped or vacuumed. Tables and chairs should
be moved and swept and mopped or vacuumed under.
ALL
SERVERS
All the tables should be wiped and sanitized. This includes the tabletops, under
the tables, sides of tables, booths and chairs.
Bussing and
Pre Bussing
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 11
revised 1.1.07
Topic
Team Bussing
Expedient table bussing reduces the wait time for our guests and keeps the
entire restaurant flow running smoothly. Buss tables, regardless of where
they are. The cleanliness of the restaurant is everyones responsibility.
Tables may not sit unbussed for more than 45 seconds. Whether it is busy
or slow, if you pass by an unbussed table, grab what you can, even if it is
only one glass. Anticipate tables that are getting ready to turn.
When Bussing a Table
Move all glasses, silverware and condiments toward you on the table.
Place silverware into one glass.
Using a clean, damp napkin or towel:
Wipe condiments down completely. Place in correct position.
Completely wipe tabletop first. Insure any crumbs are not wiped onto
floor.
After wiping table top, wipe chairs down next Never wipe chairs before
tabletop.
Replace ketchup, if used, salt and sugar when lower than full.
Check floor for trash.
Push chairs in.
Sanitation when bussing tables is critical. Never use a napkin on condiments
or a tabletop that has been used on, chairs or the floor. The last server to leave
the table when bussing is responsible for replacing condiments, and for the
final appearance check.
2003All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 12
revised 1.1.07
revised 1.1.07
EMPLOYEE EVALUATION
Employee___________________________
Position______________________
Reviewed By________________________
Date_________________________
RATING
Outstanding
Excellent
Good
Fair
Unsatisfactory
DEFINUTION
POINTS
Consistently Exceptional Performance, Role Model
5
Frequently Exceptional Performance
4
Satisfactory Performance
3
Needs Improvement
2
Not Acceptable Performance
FACTORS
RATING
COMMENTS
AVAILABILITY
The degree to which an employee is prompt,
follows rules concerning break and meal
periods and overall performance.
ADHERENCE TO POLICY
The degree to which an employee follows
safety rules and other regulations.
BEHAVIOR PAUERN
The stability, politeness, and judgment
shown on the job.
CREATIVITY
The degree to which an employee suggests
ideas, discovers new and better ways to
accomplish goals.
DEPENDABILTY
The degree to which an employee can be
relied upon to complete a job.
INDEPENDENCE
The degree of work accomplished with little
or no supervision.
INITIATIVE
The degree to which an employee searches
out new tasks and expands abilities
professionally and personally.
54321
54321
54321
54321
54321
54321
54321
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 14
page 1 of 1
revised 1.1.07
Dine In
Store #: 001
Address:
Date 06/02/2011
Year:
Day Thursday
Billing Prd: 06
Time In 01:00 PM
MinOnSite:
Shpr#
Tip $1.01
Total:
Host:
Service:
Food Quality:
Atmosphere:
TOTAL SCORE
HOST
1.
Yes
8/8
Within 30 sec of arriving in the lobby, or reaching the head of the line
2.
3.
Yes
6/6
4.
If you were informed of a wait for a table, was the estimated waiting time within 10
minutes of the time quoted?
Yes
4/4
5.
Yes
1/1
6.
Yes
6/6
You should answer "NO" allowing the host to move to the next step of explaining the menu and suggesting
signature items.
7.
Yes
Overview
___________________________________________________________________________________________
___________________________________________________________________________________________
5/5
SERVICE
1.
Yes
1/1
Did the server arrive at your table promptly when you were ready to place your
order?
Yes
8/8
Once you have made your selections, close your menu and time how long it takes before the server
approaches your table.
3.
Yes
4/4
4.
Did the server project a positive, friendly, and upbeat attitude, smiling and making
eye contact?
Yes
5/5
5.
Did your server take your drink and food order at the same time?
Yes
4/4
6.
Was your server knowledgeable of the menu and helpful in taking your order?
Yes
3/3
Don't order toppings initially. Allow the server the opportunity to make a topping suggestion.
7.
Did your server recommend a specific size for your fries/onion rings, based on the
number of people in your party?
Yes
4/4
8.
Did the server make any suggestions that would make the meal better?
Yes
8/8
Yes
4/4
Yes
5/5
Did your server talk-up your menu selection or otherwise validate your selection?
(Example: "That's my favorite", "That's a great choice", "I love that sandwich", etc)
10.
11.
Did the person delivering the meal place the food on the table correctly and
without asking who ordered what?
Yes
2/2
12.
Yes
4/4
12a
13.
Was your server attentive to your needs, consistently checking on you during your
meal
Yes
8/8
Did someone other than your server check on your table during your meal?
Yes
5/5
15.
Yes
3/3
16.
Did the server drop off a dessert menu and suggest a dessert by name?
Yes
4/4
17.
Was your check presented in a timely manner, with instructions on how to make
your payment?
Yes
4/4
18.
Yes
4/4
19.
Were you thanked properly as you exited the restaurant by the host and/or any
member of the staff?
Yes
8/8
Overview
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
FOOD QUALITY
Your order:
________________________________________________________________________________
Were your drinks (or shakes) of high quality, properly filled and tasting good?
Yes 10/10
Sandwich/Entree Quality
2.
Yes 12/12
3.
Yes
4/4
4.
Yes
2/2
5.
Yes
2/2
Yes
8/8
Was your side item (fries or onion rings) of high quality, properly prepared and
tasting good?
Overall
7.
Yes
5/5
8.
Were items at the appropriate temperature? (Cold food served cold / hot food
served hot)
Yes
5/5
9.
Yes
2/2
Overview
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Cleanliness & Atmosphere
1.
Was the entrance area well lit and were all signs illuminated? (after dark)
Yes
2/2
2.
Were entrance doors and glass clean and free of excess smudges?
Yes
2/2
3.
Were the lobby and dining room floors clean and free of litter?
Yes
4/4
4.
Yes
3/3
5.
Yes
3/3
6.
Were the menus neat, clean and free of greasy smudges and food smears?
Yes
4/4
7.
Yes
5/5
Yes
2/2
No
2/2
Salt & pepper shakers, condiment bottles, and table top marketing materials
8.
9.
Were any employees observed using a cell phone at any time during your visit?
Whether for texting or phone calls
Restrooms
10.
Yes
4/4
11.
Yes
4/4
Overview
___________________________________________________________________________________________
___________________________________________________________________________________________
revised 1.1.07
revised 1.1.07
revised 1.1.07
Begin placing your ads around town. Set up a phone number that
people can call for information. A recording should be made that
includes times that someone will be available to speak to live,
directions to the restaurant, including public transportation
information as well as positions available. It is really not important to
receive resumes from people in the restaurant field as they tend to be
very transient and asking for one may simply turn them off. Be
prepared to answer questions related to public transportation, hours of
operation and salary.
Create a job description for each position. Have this information
readily available when interviewing. If you think about the position
rather than the person sitting in front of you, you will find it easier to
find people to fit into your needs. Remember, you are the owner and
the boss you are hiring employees that need to fit into your plans.
Compromising from the pre-hire scenario never works out well for
anyone.
Basic job descriptions are as follows:
Host/Hostess
Greet and seat customers with a pleasant personality.
Introduce the menu to the guest
Bus tables and maintain cleanliness in front of house as necessary
Provide accurate wait times when necessary
Answer phones if necessary
Strong customer service skills
Candidate must be fluent in English and able to lift 10 lbs
Server
Accurately take customer orders
Accurately input orders into the POS system
Be pleasant and courteous to our guests
Bus tables and maintain cleanliness in front of house
Carry food and drinks to tables
Using basic math skills to make correct change
Strong customer service skills
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 2
revised 1.1.07
revised 1.1.07
Bar Staff
Accurately read orders from a computer print out
Understand basic food safety policies
Have the ability to follow rules and procedures
Have a good phone voice and be able to take phone orders and input
information accurately into the POS
Use basic math skills to make correct change
Maintain a clean work environment
Have strong customer service skills
Candidate must be fluent in English and able to lift 10 lbs
Now that you have created your job descriptions, the next step is to
determine what you will pay for these positions. To determine wages,
check with the local labor dept to request a salary survey. This will
give you an idea of what other restaurants are currently paying their
staff. Be certain you are aware of minimum wage and laws regarding
minors before you begin your search. In some instances, hiring
minors may be more costly in the long run. Check to see if you
receive any tax benefits for hiring Veterans as well.
Always set a range for your wages and be prepared to offer high for
people that spark your interest. Dont simply go under the assumption
that you can start someone low and raise their salary down the road
you may never get that opportunity. Traditionally, people in the
restaurant industry go where they believe the grass is
greener.spread the fertilizer thick in the beginning. You will thank
yourself later.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 3
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
After the candidate has completed the application, sit them down in a
comfortable environment and begin the interview process. Here are
some suggested questions to ask.
1.
2.
3.
4.
These questions may not seem overly relevant but if you take the time
to listen their answers, you will be surprised just how much you can
learn from them. Every candidate that comes through the door will
begin to look the same to you. All of them will appear to be anxious
to work tell you that they never miss a shift and that they all want to
be your best employee. By listening closely to how they answer these
questions, you can better determine whether they have the right
attitude for the job. Our concept requires people with a fun, casual
attitude but who are serious at the same time about their work.
Make notes about the candidate but do not write on their
application. Keep a log of who you meet and what you like and dont
like about them. Even note something about their clothes or their hair
anything that will help you to remember them two weeks from now.
Most likely, these candidates are interviewing elsewhere and will
accept the first position that comes along. Once you choose to hire
someone, call and offer them the position. Give them the tentative
opening date and the date we anticipate training to begin. Keep them
posted if this changes. Many people who work in the restaurant
industry cannot survive without a weekly paycheck. Do not
intentionally mislead someone.
Now that you have hired a candidate put them to work finding
additional employees. Offer a referral fee if they find someone you
hire who stays for thirty days. Make the fee reasonable but not
outrageous. Hopefully you will be paying out several of these referral
fees in order to build a strong staff.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 5
revised 1.1.07
revised 1.1.07
15 Days Out
Interviewing should be a regular part of your daily activity at this
point. If the response is slow, now is the time to react. Does the ad
need to be refreshed or rewritten? Do you need to make additional
contacts with local agencies. Do not wait until the last minute to
evaluate the success of your advertising.
10 Days Out
By this time, you should have hired 50% of your staff and hopefully,
been able to identify some potential key employees. If your numbers
are short, contact Bill Connery or John Zicari immediately to discuss
your situation. Work with Bob Wright to further evaluate your
campaign.
7 Days Out
75% of your staff should be hired.
Begin to draft a schedule for each shift. This will give you an idea of
exactly how many people you need to operate your restaurant. Bill
Connery will work closely with you on this project. Maintain a card
file for easy reference including employees name, personal contact
information and availability. This will come in handy when you are
short staffed and need to find someone quickly.
4 Days Out
100% of your staff should be hired.
Training begins today. You will continue to interview and hire new
candidates. This process should never end, even when your doors
open to the public. Always be on the look out for talented new
employees.
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 6
revised 1.1.07
revised 1.1.07
2003 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: MANAGEMENT 7
revised 1.1.07
revised 1.1.07
GUIDE TO
INTERVIEWING
revised 1.1.07
revised 1.1.07
Contents
A. Interviewing Guidelines
1. Always Be Interviewing
2. How to Spot a Good Candidate
3. Preparing for the Interview
4. The DOs and DONTs of Interviewing.
B. Interviewing Procedures
1. Interviewing Standards
2. Conducting the Interview
3. Six Characteristics Common to all Good Interview Questions
C. Interviewing Forms
1. Screening Form
2. Interview Questions
3. Interview Rating Form
4. Reference Checking Form
D. Position Descriptions
E. Hourly Wage Guidelines and Benefits
F. Legal Briefs
1. Understanding Employment Law Legislation
2. What You Can And Cannot Ask During An Interview.
H. Hiring
1. Making the offer
2. New Hire paperwork
3. Orientation
4. New Hire Forms
revised 1.1.07
revised 1.1.07
A.
INTERVIEWING GUIDELINES
1. Always Be Interviewing
The key to a great staff is to always be interviewing. Keep a constant look out for
candidates to replace any employees that are not performing to our standards or have a
poor attitude.
IMPORTANT!
You should ALWAYS make time for an interested applicant.
If an applicant happens to come in during a busy meal period, dont send them
away without giving them a few minutes of your time. Take 2-3 minutes to thank
them for coming in, exchange phone numbers, and make plans for a later meeting.
2. How To Spot A Good Candidate
Attributes Candidate Should Possess:
Friendly, courteous and honest, with an outgoing and likable personality.
A team player who has initiative and works well without supervision.
Good organizational skills and able to handle more than one task at a time.
Believes in working clean and would follow our standards and procedures.
Clean appearance and appropriate dress.
3. Preparing For the Interview
Review the job description, job specifications, required knowledge, skills,
and abilities for the position.
Review wage rate guideline and benefits.
Review the candidates application/resume. You will want to ask questions
that confirm the information listed on the resume and also to fill in gaps for
information that is NOT listed.
APPLICATION/RESUME WARNING FLAGS:
Worked less than a year at several previous jobs.
Applicant continuously blames management for the reason they left previous jobs.
The application/resume is messy, incorrect or incomplete
Gaps in the job history
The employee doesnt list previous supervisors as references.
Set up the meeting in a location where the interview will not be interrupted.
Request the staff to take messages if you receive any phone calls.
4. The DO'S and DONTS Of Interviewing
DO's
DO CALL AT MINIMUM TWO REFERENCES.
This is to be done without exception.
Check their references even if they are not related to the restaurant field.
Use the reference-checking sheet as a guide (See the reference checking form
included in this manual).
Request employment references if only personal references are listed.
Note: AN EMPLOYEES PAST BEHAVIOR IS THE BEST PREDICTOR OF
FUTURE BEHAVIOR.
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
B. INTERVIEWING PROCEDURES
1. Conducting the Interview
Thank the candidate for coming in and offer a beverage before you begin the
interview. Be sure to smile and make eye contact to make them feel comfortable
and sincerely welcome
Put the applicant at ease before you begin the interview by engaging in casual
small talk about the weather, finding parking, finding the location, etc. Limit it to 3 or 4
minutes.
Let the applicant know how long the interview will take, what you will cover, and
that they will have the opportunity to ask questions at the end of the interview.
Follow the screening and interview question guides.
Allow the applicant to talk 80% of the time.
Ask questions that confirm the information listed on the application/ resume and
also to fill in gaps for information that is not listed. If you need to ask additional
questions for clarification, be sure your questions are LEGAL to ask (see the DO's
and DONTS of interviewing in the previous section).
Be sure to observe the applicants style of dress and personal hygiene. Do they have a
clean appearance? Would he/she be a good representative for us?
At the end of the interview, ask the applicant if they have any questions. When all
questions are answered:
Thank them for coming in.
Let them know when you will make your hiring decision.
Let them know how and when you will get back to them.
If you decide not to hire an applicant after interviewing him/her, always let them
know with a short note in the mail or phone call. Never leave an applicant
hanging.
If you decide to hire an applicant, call to congratulate them on the position and let
them know that you are excited to have them as part of your team! Give them a
brief rundown on the following:
First day schedule/ training schedule
Orientation and Training procedures
Uniform
revised 1.1.07
revised 1.1.07
Employee parking
2. Six Characteristics Common to all Good Interview Questions
1. They are criteria-based, and ask for the specific information that is directly
related to the job at hand.
2. They ask for information about the candidate that cant be read straight off
the resume or application.
3. They allow the candidate to talk about his/her opinions, ideas or work style.
4. They dont provide candidates with the right answer.
5. They are simple and straightforward.
6. They are asked of all candidates.
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
AVAILABILITY
1. Do you have a reliable means of transportation to get to work?
Y: Applicants own means of transportation; transportation is not a problem.
N: Must depend on someone else; unreliable transportation.
2. Why are you applying for a job at Cheeburger Cheeburger?
Y: A sense of financial responsibility i.e. desires to make his/her own money.
Thinks Cheeburger Cheeburger is a good place to work; likes working with people.
N: Looking for temporary, short-term employment, a bill to pay.
3. Tell me how you feel about working evenings, weekends and holidays.
Y: Able to work these days and evenings. Able to work at least one weekend per
month.
N: Cannot work weekends or holidays, or limited availability.
4. Are there particular days or nights you cannot work?
Y: None or occasional days or nights that applicant cannot work.
N: The days applicant cannot work conflict with the position available.
5. Do you prefer days or nights? Why?
Y: Able to fill the day or night slot available.
N: Unable to work the slot available.
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
Speaking Skills
1. Can you understand the applicant thoroughly?
2. Does the applicant speak clearly?
Notes:
Rate:
Interpersonal Skills
1. Does the applicant have the ability to be a team player and get along with
others?
Notes:
Rate:
Enthusiasm
1. Does the applicant sound enthusiastic about the job?
2. Does the applicant smile often?
3. Did the applicant have a positive outlook?
4. Would you enjoy working with the applicant?
Notes:
Rate:
Image
1. Does the applicant present himself/herself well?
2. Does the applicant have a good image? Can you visualize this applicant
serving our customers or working at our restaurant?
3. Does the applicant look alert? Positive? Move briskly?
4. Does the applicant look at you when answering questions?
5. Does the applicant seem comfortable with his or her skills and abilities?
Notes:
Rate:
Total points divided by 10 = ___________________
RATE
Poor Excellent Recommended ___________________
1 2 3 4 5 6 7 8 9 10 Not Recommended ___________________
revised 1.1.07
That is all the questions I have. Thank you very much for taking the time to talk to me.
FIRST REFERENCE
Name and Title ____________________________________________________
Telephone number _____________________________________________________
RECOMMENDED _______________ NOT RECOMMENDED ______________
SECOND REFERENCE
Name and Title ____________________________________________________
Telephone number _____________________________________________________
RECOMMENDED _______________ NOT RECOMMENDED ______________
THIRD REFERENCE
Name and Title ____________________________________________________
Telephone number _____________________________________________________
RECOMMENDED _______________ NOT RECOMMENDED ______________
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
Be nice
2. What recent
accomplishment do you
take great pride in?
Specific advancement
toward goal
Points _____________
Hard worker,
dependable, ideal
employee, etc.
Points _____________
Specifics mentioned
along with answers such
as great service, great
food, etc.
Points _____________
Dont know or
belligerent answer
8. Do you work
independently or as part
of a team? Why?
Question
1. What qualities do
you need to provide
great guest service?
6. If a customer became
very angry about an
incorrect order, how
would you handle the
situation?
Points ______________
Points ______________
Points ______________
Points ______________
Points ______________
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
revised 1.1.07
TRAINERS
MANUAL
TABLE OF CONTENTS
TRAINING DAYS SCHEDULE
FRONT OF HOUSE DAY 1:
ORIENTATION
FOOD SAFETY
MENU CLASS WITH AND W/O BACK OF HOUSE
ORDER PAD INSTRUCTION
ORDER TAKING PROCEDURES
ORDER TAKING ROLE PLAY
FRONT OF HOUSE DAY 2:
SHAKES AND SPECIALTY DRINKS CLASS
KITCHEN TOUR DISHMACHINE OPERATION
MENU REVIEW/ SERVER BANKING
POS TRAINING
ORDER TAKING AND ORDER ENTRY
FOOD PICKUP AND RUNNING FOOD DEMONSTRATION
BUSSING TRAINING
ADDITIONAL POS BUTTON PUSHING
FRONT OF HOUSE DAY 3:
ORAL MENU EXAM AND REVIEW
HOST SPEECH AND DUTIES
POUNDER SPEECH
SERVER BOOK AND APRON SET UP
BARTENDERS PRODUCE SHAKE ORDERS
ORDER TAKING OF TRAINERS
POS ORDER ENTRY
CHOOSE FRIENDS AND FAMILY STAFF
FRONT OF HOUSE DAY 4:
FRIENDS AND FAMILY
GUESTS SERVED FROM 12 TO 3PM AND 5 TO 8PM
STAFF SCHEDULED FROM 11 TO 4PM AND 4 TO 9PM
COPYRIGHT 2004 CHEEBURGER CHEEBURGER RESTAURANTS, INC. FORT MYERS, FL
AND
4 PM TO 8 PM
DAY ONE
WELCOME
Training will begin with all employees together for the initial
period. Everyone should have name tags. This includes
the training staff and ownership.
The owner or manager will start by welcoming everyone
and thanking them for being a part of the opening team.
Explain the excitement involved with opening a restaurant
for the first time and share the pride they will feel when they
serve their first guest.
The owner will introduce the manager, trainers and anyone
else of any importance.
Ownership should cover the schedule for the training days,
the weekly schedule, sick days, paydays, request for days
off, and employee meals. Explain the Cheeburger
Cheeburger uniform for the front of the house and back of
the house.
Our uniforms consists of a Cheeburger t-shirt, black or
khaki pants with belt, socks, and rubber soled shoes.
Bartenders must wear Cheeburger ball caps and an apron.
The kitchen uniform consists of a Cheeburger t-shirt and
ball cap and dark pants (no shorts or frayed hems, baggy
jeans or excessive zippers and pockets). Non-slip shoes
are required.
A member of the training team will then take over. First
discuss the importance of teamwork. We work as a team in
our restaurant. Everyone should be covering everyone
else. While you each have a table assignment its
everyones responsibility to service our guests.
Our concept is all about the experience.
Our onion rings are hand cut in the store and then dipped in
batter when the customer orders them. They are served hot
and crisp.
We do not use heat lamps to hold our fries and rings.
FRIES AND RINGS BASKET a delicious combination of
French fries and onion rings.
Discuss the portions of our sides and how important this
information is to share with our guests.
Small Fries or Rings serves 1-2
Medium Fries or Rings serve 2-3
Large Fries or Rings serve 3-4
Small Best of Both serves 1-2
Medium Best of Both serves 2-3
Large Best of Both serves 4 or more
Additional fried items include
Sweet Potato Fries
Fried Mushrooms
Fried Pickles
We also offer a hot melted cheese sauce and an assortment of
signature sauces to complement the fries and rings.
These provide a great opportunity for another up sell. Servers
should ask each table if they would like to add sauces to enjoy
with their side items.
No one should leave our restaurant without tasting one of our
delicious, hand dipped milk shakes. We exclusively use
Dreyers/Edys Grand Gourmet ice cream. Discuss the concept
of an original shake and a half shake and how the original
shake is our standard size.
15 minutes
BREAK
15 minutes
It is at this time, that we will break everyone up into their
appropriate positions Front of House and Back of House
ORDER TAKING
Begin by distributing order pads to each employee. Explain
how to use the order pad. Go through line by line teaching
them what each initial stands for. Allow them to try and come
up with the answers, this will aid in recollection.
At Cheeburger Cheeburger we take the entire order at once.
To accomplish this without upsetting our guests, its important
to watch them closely, and approach the table when they
appear ready to place their order. Do NOT wait until the last
possible minute to approach the table. If a server is to error it
should be on the side of approaching the table too soon, not too
late.
Double check your order against your sheet and then hit print.
Prepare your sodas. Then go to the bar to pick up your shakes,
OR go to your next table to take their order.
DINING ROOM ROLE PLAYING
Allow the servers to wait on each other. Do the table speeches,
up sells, order taking etc. Observe the employees correct
mistakes immediately and point out when employees are doing
an exceptional job.
The staff should reset the dining room for the next group. After
each session the dining room should look as though guests
could be served. Give the staff their schedule for the next two
days. Answer any questions they have.
DAY ONE
DAY TWO
Sessions: 10:30 to 1:30, 2:00 to 5:00, and 5:30 to 8:30
FRONT OF HOUSE TRAINING
Start with a quick review of the menu and order taking
procedures.
MILKSHAKES, DESSERTS AND SPECIALTY DRINK
PREPARATION
Bring the entire front of house group into the bar area and
demonstrate how to make the following:
Milkshakes, Shake a Sodas, Root Beer Floats, Ice Cream
Sodas, Egg Creams, Cherry Soda, Vanilla Soda,
Chocolate Soda. All desserts
Discuss the following;
Variety of flavors and recipes for all products
Proper scooping, Weighing, Presentation and Prepping of
Milkshakes
Side of soft drink with the floats in plastic kids cup
Two straws in every drink that comes from the bar except
Egg creams.
Allow each employee to make a shake. Keep the
designated bartenders in the bar area. Allow them to
make shakes for the remaining time in the session.
Make certain that each entre is delivered with a fork and knife
and that all the toppings are correct.
We do not deliver fries and rings first. All food is delivered at
the same time.
When you approach the table, you should be able to drop the
food properly without having to ask each guest what they
ordered. In the event that the table is positioned so that you
cannot figure out who ordered first, you are permitted to ask
about the first entre. However, it is important never to identify
the burger by name. Select an obvious topping and announce
it that way. Once you have figured out who gets the first
burger, the other burgers should move in the proper sequence
and you will not have to ask again. Physically demonstrate how
to run the food. Note: Do not rest trays on tables when serving
orders. The server can either have someone carry the tray for
them or use a tray jack.
After you drop the food, suggest sodas or iced tea if the guest
had previously ordered shakes and refill the sodas for the
guests drinking sodas or tea.
CHECKING BACK
It is important to visit the table within a minute or so of the food
being delivered. Ask if everything is to their liking and is there
anything else you can get for them. Continue to monitor the
table and refill beverages as often as needed.
PRE-BUSSING AND DROPPING THE CHECK
As your guests finish eating, check back. Clear anything you
can from the table. By the time you drop the check, the only
thing left on the table should be barware.
THANK YOU!!!!
The most important transaction of the experience is thanking
your guest for coming in. Invite them back. Remind them of
your name and tell them that you look forward to serving them
again.
COPYRIGHT 2004 CHEEBURGER CHEEBURGER RESTAURANTS, INC. FORT MYERS, FL
BUSSING TABLES
Set up the bus station and show how each item is separated.
Shake glasses go in one bin, mason jars in another and like
sized black baskets are stacked together. Flatware is soaked
in pre soak cleaning solution.
Other items for review:
Retail
Gift Cards
Side Work
Bar Clean Up.
Mix and Chills
Dishes
Re-Stocking Ice Cream and toppings
Clean counter tops and equipment
Pepsi Machine and Ice
Cleaning/Closing Front of the house Procedures
Sweeping and Vacuuming
Table Tops & Chairs
Paper Towels, Condiments and Trivia Cards
Rest Rooms
Windows and doors
High Chairs
DAY TWO
Kitchen Training
HACCP Discussion
Perform a pre-shift line check.
Burger cooking
Take 3 or 4 employees down to the grill. Pick the
employees you feel are the most capable. Print out an
order with burgers cooked to each temperature. Show
them how to put the burgers on the grill and how thin to
press the patties. Cook these burgers. While the burgers
are cooking tell the trainees the basic rules of cooking at
Cheeburger. No weights on medium burgers. Weights are
placed on all medium well and well done burgers.
Everything goes on the grill, gets flipped once and comes
off the grill at the same time. After the order is flipped,
place the cheese on the burgers. When the cheese melts
the burgers are done. After the burgers are done cut into
each and show what the inside looks like and taste if they
want.
Each cook should then cook burgers to medium, medium
well and well done. Observe each cook. See who knows
their way around the grill, who was listening while you were
giving instructions. Determine who is and who is not
capable.
After the first group has gone through the exercise rotate in
another group.
Fry and Ring Cooking
First show the group how to blanch fries. Blanch about 6
baskets of fries. Its important they know the blanching
process takes 2 minutes. Point out what the surface of the
fries look like when they are blanched properly. Place the
blanched fries on the fry rack.
While the blanched fries are cooling, show the group the
baskets used for serving the fries and rings. Demonstrate
the use of the scale to serve the correct amount for each
size.
COPYRIGHT 2004 CHEEBURGER CHEEBURGER RESTAURANTS, INC. FORT MYERS, FL
Ring Cooking
Show the trainees how to eyeball a small ring
Put the rings in quickly and safely
We want individual rings, not clumps
Cooking times
What the finished product should look like
Observe each trainee cooking an order of rings. Correct
any mistakes immediately. When each trainee has cooked
an order of rings, finish cooking the blanched fries.
Fry Cooking
It takes about 8 minutes to cook an order
Cooking times vary
Look for the bubbles to stop and the fries to float, not the
color of the fry.
Make each size order of fries, rings and fries and rings
basket. Weigh each of these orders out, allowing the staff
to see exactly what each finished product should look like.
Show the front of the house staff what each looks like.
Have the entire training group sample the finished product.
Dont forget the cheese sauce and dipping sauces. The
employees need to know what they are selling.
Set Ups
Look for someone with similar experience. Employees that
have worked in sub shops or dressing burgers in fast food
restaurants usually are the best choice.
Demonstrate the following:
How to use the toaster
How to read the tickets and the flow of the baskets
Toppings; how much and where on the bun
What are the works: Lettuce, Tomato, Onion, Pickle and Mayo
Order Cooking
Pick a couple cooks, using one at a time. Enter an order
through the POS. Put 3 or 4 burgers on the ticket and all
three cooking temperatures plus a side order. When the
first order is on the grill enter another order. Start slow and
gradually increase the pace. After the orders are finished,
check for the accuracy of cooking temperatures and
toppings. Rotate the cooks.
The fry station should have one trainee on both the fry
station and onion ring station. The fry person should also
sell the orders. When the grill person is switched, bring in
another set to cook on the fryers. Stress the importance of
timing the fry and ring orders with the grill. The fry station
is NOT a race to the finish.
Closing the Kitchen
Cleaning the Grill
Filtering the Fryers
Cleaning Hood Filters
Closing down the line
Sweeping and Mopping
DAY THREE
FRONT & BACK OF HOUSE TRAINING
SERVER/HOST SKILLS
Servers Menu Exam
This test is administered orally and given to all front of
house staff. Questions are listed in the back of the
manual.
DAY FOUR
FRIENDS AND FAMILY
We should invite 100 to 150 people per shift. If needed, allow
walk up customers to enter and eat for free. The goal of the day
is to provide the staff with live customers to practice on.
Customers will be served from noon to 3 P.M. and from 5 P.M. to
8 P.M. Employees are scheduled from 11 to 4 and from 4 to 9.
Each server should have a section of two to three tables. Three
bartenders are scheduled. Seven to Eight kitchen employees
per shift are scheduled. A limited menu is offered and take out is
not. Complete all HACCP checklists before each shift.
Schedules for the beginning of the week should be ready. All
food should be ordered for a Monday delivery.
If it is determined that the staff is not prepared for opening, a
second friends and family will be scheduled for additional
practice.
FINAL DAY
Sit with owner(s) and discuss sales reporting procedures,
royalties, etc.
Review forms and documents with them and make certain they
have the correct mailing address for all reporting docs.
Show them the website reporting form as well.
Manager Training
After you have reached day four it is imperative to continue the
ongoing training of all staff including the Management / Owners. From
day five till the end of your time in the restaurant, you should be
working side by side with the management / owners. During this
process you will continue to hone the skills needed to effectively
operate a Cheeburger Cheeburger Restaurant. Remember that the
new Management / Owners have had only a few weeks of training,
therefore they will require additional guidance and support during our
time with them. Below is a guideline that should help in smoothing the
transition of leadership from Trainer to Management / Owner.
TRAINING
MATERIALS
PREP REVIEW
Ground Chuck
Potato
Tomato
Green Olive
Onions
Portabella Mushrooms
Chicken Breast
Batter Mix
FRYER REVIEW
Raw Prep/Rotation
Blanching
Cooking Onion Rings/Fries
Portion Control/Presentation
GRILL REVIEW
Bacon
Sauteed Mushrooms/Onions
Product Hot Holding
Cold Table
Product Review/Portion Control
Product Rotation
Menu Review/Recipes
HACCP
Uniform Standards
Manager Signature
Date Completed
Employee Name _________________________________
Date Hired ______________________________________
Training Manual Received _________________________
T-Shirt Received _________________________________
Final Review ____________________________________
BAR REVIEW
Shake Preparation
Cash Handling
Specialty Drink Recipes
To Go/Phone
Desserts
Manager Signature
Date Completed
HOST REVIEW
Speech
Menu Review
Station SetUp/Side Work
Manager Signature
Date Completed
SERVER REVIEW
Station Numbers
POS
Suggestive Sells/Menu Review
Side Work
Uniform Standards
HACCP/Food Handling
Cash Handling
Gift Cards
Birthday Cards
Retail Items
Bussing/Cleanliness
Complaint Handling
Shadow Server
Manager Signature
Date Completed
Employee Name _________________________________
Date Hired ______________________________________
Training Manual Received _________________________
T-Shirt/Apron Received ___________________________
Final Review ____________________________________
Table 14
2 guests
Chicken Platter with bleu cheese on the salad.
BYO Salad with ranch, cheese, tomato, black olives, garlic, croutons, onion and grilled chicken
Small Fry
Cheese Sauce
Peppermint Shake A Soda
Iced Tea no lemon
Waffle Sundae
Table 52
3 guests
Semi Serious burger no bun with Swiss Cheese, roasted red pepper, guacamole, black olives
Side Salad with Bleu Cheese, no tomato sub artichoke hearts
Semi Serious Medium Well with pickles, mayo, ketchup cut in half
Water with lemon
Half Vanilla milkshake
Table 11
2 guests
Cheeburger Cheeburger Salad, Bleu Cheese, well done, croutons, sun dried tomato, crispy
noodles and garlic roasted almonds
Jr Classic with chocolate milkshake
Water with lemon
Iced Tea
Small Onion Ring with dip sauce
Classic cooked medium with American cheese, the works to go
Table 36
2 guests
Serious Platter medium well with sauted onions and onion rings
Patty Melt on white bread with mayo
Small fry
Oreo milkshake
Water with lemon
Table 17
2 guests
Portabello Mushroom Sandwich with roasted red pepper and mayo
Portabello Burger cooked medium with American cheese, lettuce and tomato
Half Best of Both basket with onion ring sauce and cheese sauce
Chocolate egg cream
Cherry Ice Cream Soda
Manager Walkthrough
B. O. H.
___ Fryers have been filtered a second time. (Use Filter Powder!!!)
___ Grill has been cleaned properly, including the traps.
___ Bun toaster has been shut down and cleaned properly
___ All hood filters cleaned, sanitized and put back.
___ Make sure the areas around in and under hoods are cleaned and sanitized.
___ Line coolers have been stocked and closed air tight. (Meat, condiments, sauces, salads ect)
___ All equipment has been cleaned and sanitized properly.(Doors, gaskets, Shelves..Ect.)
___ All product has been properly stored away for night.
___ All dishes, small wares, and bus tubs have been cleaned and stored away for night.
___ All equipment has been shut off including Grill, fryers, heat lamps, bun toaster, and hoods.
___ Equipment has been pulled out and cleaned behind including walls. (Behind grill as well).
___ All sinks and prep areas must be cleaned and sanitized
___ All trash and boxes must be thrown out
___ All used potato barrels emptied cleaned, and sanitized.
___ All mats must be cleaned, sanitized, and rolled up for night
___ Entire kitchen must be moped and sanitized, including under shelves.
___ Spot check all walls for cleaning and sanitizing.
___ Clean and sanitize mop sink. Check Dishwasher trap.
Make sure all food is properly stored and under 41 degrees Fahrenheit.
Manager Walkthrough
F. O. H.
___ All server side work has been completed.
___ All tables and chairs are wiped down, then chairs put up for night.
___ All bus areas cleaned, dishes washed, trash taken out, walls wiped down
___ All black carpets rolled up for the night.
___ All server areas cleaned and sanitized. Fold Cars if needed.
___ All server food and drink trays cleaned and sanitized.
___ Host stand and merchandise display area cleaned and sanitized.
___ Front entrance and or foyer areas, glass cleaned and seeped, carpets rolled.
___ All countertops and shelves behind and in front of bar cleaned and sanitized.
___ All trash and boxes must be thrown out
___ All condiments/ candies must be fully stocked behind bar.
___ All Freezers must be cleaned and sanitized outside and in.
___ Ice cream must be restocked and rotated properly. Cover the open Ice Cream.
___ Spot check all walls for cleaning and sanitizing.
___ All soda machines must be broken down, cleaned and sanitized.
___ All bar stools clean and flipped up for the night.
___ Turn off dip well for the night.
___ Turn off all wall neons for the night. Check Heat lamps.
___ Check bathrooms for trash, tissue, and towels.
___ Shut off Music
Remember to run a clock-in report, open check report, as well as, the total
sales.
COPYRIGHT 2004 CHEEBURGER CHEEBURGER RESTAURANTS, INC. FORT MYERS, FL
Weekend
5.5oz Meatballs
5.5oz Meatballs
7.0oz Meatballs
7.0oz Meatballs
10.oz Meatballs
10.oz Meatballs
Tomatoes
Tomatoes
Sandwich Onions
Sandwich Onions
Batter
Batter
Onion Rings
Onion Rings
Olives
Olives
Potatoes
All Barrels
Potatoes
Chicken
Chicken
Portabella
Portabella
Take-Out Foil
100 sheets
Take-Out Foil
Sliced onions
Sliced onions
Salad mix
Salad mix
All Barrels
200 sheets
WAITING LIST
NAME OF PARTY
TIME CAME IN
WAIT TIME
SIZE OF PARTY
STATE
PHONE NUMBER
ZIP CODE
REFERED BY
EMPLOYMENT DESIRED
POSITION
START DATE
NO_________
SALARY DESIRED
MAY WE CONTACT YOUR
PRESENT EMPLOYER?
YES______ NO________
WHEN?
EDUCATION HISTORY
NAME & LOCATION OF SCHOOL
YEARS
ATTENDED
DID YOU
GRADUATE?
SUBJECTS STUDIED
GRAMMAR SCHOOL
HIGH SCHOOL
COLLEGE
TRADE OR BUSINESS
SCHOOL
GENERAL INFORMATION
SUBJECTS OF SPECIAL STUDY
OR SPECIAL TRAINING
RANK
FORMER EMPLOYERS (LIST BELOW THE LAST FOUR EMPLOYERS, STARTING WITH THE LAST ONE FIRST)
DATE: MONTH AND
YEAR
NAME &ADDRESS
OF EMPLOYER
SALARY
POSITION
FROM:
TO:
FROM:
TO:
FROM:
TO:
FROM:
TO:
REASON FOR
LEAVING
REFERENCES: GIVE BELOW THE NAMES OF THREE PERSONS NOT RELATED TO YOU.
NAME
PHONE NUMBER
BUSINESS
YEARS KNOWN
AUTHORIZATION
I CERTIFY THAT THE FACTS CONTAINED IN THIS APPLICATIONARE TRUEAND COMPLETE TO THE BEST OF MY KNOWLEDGE AND
UNDERSTAND THAT, IF EMPLOYED, FALSIFIED STATEMENTS ON THISA APPLICATIONSHALL BE GROUNDS FOR IMMEDIATE DISMISSAL.
I AUTHORIZE INVESTIGATION OF ALL STATEMENTS CONTAINED HEREINAND THE REFERENCES AND EMPLOYERS LISTED TO GIVE
YOU ANY AND ALL INFORMATION CONCERNING MY PREVIOUS EMPLOYMENT ANY PERTINATE INFORMATION THEY MAY
HAVE,PERSONAL OR OTHERWISE, AND RELEASE THE COMPANY FROM ALL LIABILITY FOR ANY DAMAGE THAT MAY RESULTFROM
UTILIZATION OF SUCH INFORMATION.
I ALSO UNDERSTAND AND AGREE THAT NO REPRISENTITIVE OF THIS COMPANY HAS ANY AUTHORITY TO ENTER INTO ANY
AGREEMENT FOR EMPLOYMENT FOR ANT SPECIFIED PERIOD OF TIME, OR TO MAKE ANY AGREEMENTCONTRARYTO THE FORGOING,
UNLESS IT IS IN WRITINGAND SIGNED BY AN AUTHORIZED COMPANY REPRISENTITIVE.
THIS WAIVER DOES NOT PERMIT THE RELAES OR USE OFDISABILITY-RELATED OR MEDICAL INFORMATION IN A MANNER
PROHIBITED BY THE AMERICANS WITH DISABILITIES ACT (ADA) AND OTHER RELEVANT FEDERAL AND STATE LAWS.
DATE_________________________ SIGNITURE_____________________________________________________________________
Completion Date
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_____________________________________________________________
Meatballs
Potatoes
Tomatoes
Onions
FRYER
Portobella
Chicken
Batter
Rotation
Blanching
Cooking
Portions
Cash
POS
To Go
PRODUCTION
Phone
Shakes
SAS
Egg
Cream/Floats
HACCP/CLEANING
Desserts
Cleaning
Storage
Equipment
Speech
Menu
Stations
SideWork
POS
Upsells
Desserts
Gift
Cards/Retail
Cash
Bussing
Complaints
Bacon
Mushroom
Onions
Burgers
HACCP/CLEANING
Chicken
Rolls
Melts
HACCP
Temps
Grill/Hood
Fryer
Employee
Handbook
CONFIDENTIAL
Employee Handbook
Table of Contents
Purpose of the Handbook .
Company Mission.
Good Customer Creed...
Background on Cheeburger Cheeburger Restaurants...
Standard Employee Policies.
1.0 Food Safety...
2.0 General Policies.
3.0 Emergency Procedures..
4.0 Health & Safety Policies
5.0 Employment Policies.
6.0 Compensation Policies...
7.0 Personal Conduct Policies..
Closing
Listing of Topics by Section Numbers...
2
3
3
3
4
4-6
6 - 13
13 - 14
14 - 15
15 - 19
19 - 21
21 - 23
23
24
CONFIDENTIAL
Employee Handbook
WELCOME
to
CONFIDENTIAL
Employee Handbook
CONFIDENTIAL
Employee Handbook
CONFIDENTIAL
Employee Handbook
2.1 Attendance
Absenteeism and tardiness cause a hardship to the entire staff and reduces the
possibility of offering high quality service to our guest. It is extremely important that a
full working force be available for each shift. If for any reason you are unable to report
for work, you are expected to notify your manager at least two hours prior to your
scheduled shift each day of absence. Absenteeism and tardiness may result in
disciplinary action. The terms below will help each of us to understand what is and is
not acceptable.
Absence:
Not reporting in person for that shift within one hour of the
scheduled time.
Voluntary
Quit:
In the event of a no-show/absence as described above.
Cheeburger Cheeburger Restaurants, Inc.
CONFIDENTIAL
Employee Handbook
Tardiness:
Not reporting for your scheduled shift at the scheduled time. You
must be completely in uniform and ready to go to work at the
time you check in. This means:
Hair neat and combed
Hands washed
Uniform on.
Signed in at the appropriate station neatly pressed at/before the
scheduled time.
Excessive
Absenteeism: Our company does not distinguish between an excused or an
unexcused tardy or absence.
Four (4) occurrences in three months
Eight (8) occurrences in six months
Discipline
for excessive
tardiness:
1.Verbal warning 2.Written warning 3.Suspension 4.Termination
Proof of
unavoidable
delays or
absenteeism: At time of suspension, if absences are excessive and continued
employment is desired, proof may be provided to the supervisor for
his or her consideration with no guarantee the absence or tardiness
will be excused, e.g.:
A traffic ticket.
A dated receipt and work order for automobile
A doctors note, towing and/or repairs, etc.
CONFIDENTIAL
Employee Handbook
Your appearance is an important part of the impression guests have on our restaurant. In
addition to Cheeburger Cheeburger Restaurants dress code, the following appearance
standards must be met:
1. Good personal hygiene should be maintained.
2. No smoking or chewing gum in the store.
3. Pagers are not to be worn, and personal telephones are not to be
carried while working.
4. A hat or hairnet must always be worn around food.
5. Uniforms must be clean and neatly pressed.
6. Hair should be clean and neatly trimmed.
7. Mustaches may be worn if they are fully grown and neatly trimmed.
8. Beards may be worn if they are fully grown and neatly trimmed.
Kitchen employees are required to wear a hair net covering the
beard.
9. Fingernails should be clean and neatly trimmed.
10. Jewelry is to be kept to a conservative minimum.
11. Necklaces are not to be worn with uniforms.
12. Ladies and gentlemen may wear only one stud earring per ear.
Keep in mind that our appearance standards are for health and safety consideration.
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
10
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
2.18 Parking
Please park your car in designated areas only. Be sure to lock your car at all times. The
company cannot be responsible for damage or theft of automobiles or personal property
therein.
2.19 Telephones
Store telephones must be kept open for business at all times. Outgoing local personal
calls may be made only with the permission of your manager. Long distance outgoing
calls and any incoming calls are not permitted at any time. In the event of an emergency,
your manager will contact you immediately.
Cheeburger Cheeburger Restaurants - Answering the Telephone:
1. Answer the phone by the third ring.
2. Always use a warm, friendly voice. Answer by saying, Thank you
for calling Cheeburger Cheeburger Restaurants, this is _______,
may I help you?
3. Try to answer all specific questions or refer them to someone who
can.
4. Whenever someone calls for a manager, always ask, Who is calling
please?
5. Calls concerning employment should be referred to a manager.
Cheeburger Cheeburger Restaurants, Inc
11
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
2.23 Theft
Theft, attempted theft, or misappropriation of company, employee, or guest property will
not be tolerated. Violations will result in immediate termination and prosecution to the
fullest extent of the law.
12
CONFIDENTIAL
Employee Handbook
excessive or repeated cash shortages or other errors, as well as, failure to follow proper
procedures for handling checks/cash/credit cards.
SAMPLE DOCUMENT
3.2 Robbery
During the robbery:
Remain calm.
Continue to cooperate with the robber.
Stay away from any windows.
Avoid calling attention to the fact that the police have arrived if the
robber doesnt know it.
Use good judgment. Think long and carefully before you do
anything.
3.5 Disturbances
Disturbances Inside the Restaurant
In the event of a fight or other disturbance inside the restaurant, contact the manager on
duty.
Cheeburger Cheeburger Restaurants, Inc
13
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
3.12 Evacuation
In case of extreme situation you should be prepared to evacuate the restaurant. Become
familiar with the exits and crowd handling procedures to ensure a safe evacuation and
orderly crowd control. An EVACUATION ANNOUNCEMENT will be read by your
manager. Some evacuation information will be posted near the take-out telephone or in
the operations office.
4.0
14
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
15
CONFIDENTIAL
Employee Handbook
5.0
Employment Policies
SAMPLE DOCUMENT
Employees are a key asset to the profitability and success of a business. Strong
employment policies are needed to ensure the best individual is hired for the right job.
The employment procedures begin the first day you walk into Cheeburger Cheeburger
Restaurants and continues throughout your employment.
5.2 Scheduling
Scheduling employees can be a challenge for any operation. You as an employee must be
aware that the number of hours you are scheduled will depend upon the business
forecasted. Keep in mind the following possibilities:
You may be sent home early if there is no business,
You may have to stay if business necessitates it, and
You may be called to come to work unexpectedly if it is warranted.
5.3 Training
It is Cheeburger Cheeburger Restaurants policy that all employees, no matter the skill
level, go through the same training procedures. This allows the new employees to
become familiar with Cheeburger Cheeburger Restaurants way of doing things. While
going through the training you are encouraged to ask questions and repeat procedures.
This will help to insure that you understand the procedures and that you are learning the
correct way to perform tasks.
5.4 Morale
Employee morale and motivation are two of the hardest problems encountered in the
restaurant industry. Some people are always willing to take it upon themselves to resolve
problems and find extra duties to perform while others just do what is necessary, and may
even create problems. What makes these people different is attitude, but keep in mind
that attitudes can be changed and molded.
When you come to work, leave your personal problems at the door. Remember, how you
react to the guests will have an impact on how they treat you and may possibly have an
impact on your tips. Your attitude will also be taken into consideration for promotions
and pay increases.
BE A PART OF THE SOLUTION - NOT THE PROBLEM.
Cheeburger Cheeburger Restaurants, Inc
16
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
It is important to remember that the purpose for discipline of any kind is to turn incorrect
or negative behavior around to correct and positive behavior. Keep in mind that it should
be approached in a positive manner rather than negative.
During counseling sessions be aware that management is giving you the opportunity to
understand that a problem exists, what you need to do to come up to the standards set,
how long you have to accomplish the improvement, and what will happen if you continue
to fail to meet the standards.
5.7 Separation
1. In the event of pending termination the manager will discuss the situation with
the field supervisor to determine the most appropriate course of action.
2. In the event of continued poor performance, the following is possible:
a. Your manager will identify what needs to be corrected.
b. If you do not correct the problem, then a conference is arranged
between you and the manager.
Cheeburger Cheeburger Restaurants, Inc
17
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
In the event of critical situations, the manager may immediately suspend an employee
and then contact the corporate office. The corporate office will review the facts,
determine a course of action and set a meeting date with the employee within five days of
suspension. All decisions of the corporate office are final.
Notice of Voluntary Resignation: You may choose to resign. If so, the resignation
must:
Be in writing.
Include a date of your last day of work.
Include the reason for your resigning.
Give a two week notice of leaving.
Upon receiving the resignation, the manager will date and sign the resignation. The
written notice will be forwarded to the corporate office. The effective date of termination
is the last day you work (does not include vacation pay, holidays or earned sick leave if
applicable).
The company, through its managers, retains the right to determine who shall be allowed
to work a notice once it has been tendered. The company may chose to accept the
resignation:
1. Allowing you to work the full notice period and paying you for all the time worked.
2. Or as of the date of the notice without further work performed.
3. Or allow you, the employee, to work a portion of the notice period as long as
performance is satisfactory, paying for all the time worked.
-
18
CONFIDENTIAL
Employee Handbook
3. You may not remove any material from the file for any reason. You may place an
item in your file with permission from the manager.
4. Access to your file will not be given to anyone other than you, your manager, and the
corporate office, or pursuant to a lawful subpoena.
Disputed Material in Personnel Files.
1. If you object to material in the file, write a request for its removal to the corporate
office.
2. The corporate office will review the request with the appropriate manager and decide
whether to remove the disputed material and will notify you.
3. If the decision is favorable to you, the material will be removed and destroyed by the
manager.
Policy on Personnel File Information
It is the intent of Cheeburger Cheeburger Restaurants to help employees obtain credit
ratings and other related benefits. It is not the managements intent, however to provide
personal information by mail, telephone or personal interview without the specific
authorization of the employee. The exceptions to this policy is that personnel records
shall be available to properly authorized law enforcement officers.
Information will be released as follows:
1. Dates of employment.
2. The following information will be verified only if provided by the caller:
Job title and department
If the information provided by the caller is incorrect, it will be so stated and no additional
information will be provided by our company. No other information shall be issued
unless the employee requests such information in writing.
All inquiries should be referred to the Human Resources Department at (941)
437-1611.
Right to Privacy at the Work Station
Each desk or work station shall be considered personal and private property.
If it is not yours, dont use it or take it.
SAMPLE DOCUMENT
19
CONFIDENTIAL
Employee Handbook
You will be given a list of responsibilities and instruction for keeping your manager
informed of your status. If your presence is not required in court each day, you may be
requested to return to work.
SAMPLE DOCUMENT
You will be informed of the compensation plan while serving on jury duty for your level
of employment by your manager. Said period of service on jury duty is considered a
leave of absence and is therefore subject to all rules, regulations and qualifications
concerning a leave of absence.
20
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
21
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
Common sense and basic values are usually a reliable guide as to what is unacceptable
behavior in a service industry. The following are examples of prohibited actions that can
be expected to result in disciplinary actions up to and including discharge. This list is
intended to be representative of the type of activities which may result in disciplinary
action. The list is not intended to be comprehensive and does not alter the employmentat-will relationship between the employee and Cheeburger Cheeburger Restaurants.
Cheeburger Cheeburger Restaurants reserves the right to immediately discharge any
employee for reasons it believes to be appropriate with, or without cause, and without
notice.
Depending upon the severity of the action discipline may result in a verbal reprimand, a
written reprimand, suspension without pay, or discharge.
Sexual harassment or any other form of harassment towards an
employee, customer, vendor or any other individual associated with
Cheeburger Cheeburger Restaurants.
Theft or willful destruction of property belonging to an employee,
customer or the company.
Gross acts of insubordination or refusal to do assigned work.
Falsifying time records (milking the clock), falsifying reports or
falsifying employee records.
Alcohol or drug use resulting in reporting in an impaired state, or
conviction of sale or possession of a controlled substance.
Failing to report to work without following proper procedure.
Intentional violation of safety rules or standards.
Unauthorized use of company equipment.
Sleeping while on duty.
Walking off the job (job abandonment).
Fighting or attempting bodily injury to others.
Being discourteous to a customer, employee or manager - using
profane or obscene gestures or language.
Violating any company rules, regulations or policies and procedures.
Improper cash handling, drawer shortage or soliciting of tips.
Being disloyal to Cheeburger Cheeburger Restaurants in actions or
conversation.
Smoking, eating, drinking in prohibited areas.
Unsatisfactory job performance.
Failure to report accidents or incidents immediately.
22
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
The restaurant respects the rights of employees to do as they wish with their time outside
working hours. However, activities outside working hours must not interfere with
performance on the job. As a condition of employment, Cheeburger Cheeburger
Restaurants reserves the right to review any jobs held by employees outside working
hours. If these activities interfere with performance, in any way endanger restaurant
interests or compete with restaurant business, Cheeburger Cheeburger Restaurants
reserves the right to ask that those outside activities be terminated. If the employee
refuses and performance continues to be affected, disciplinary action up to and including
discharge may occur.
23
CONFIDENTIAL
Employee Handbook
SAMPLE DOCUMENT
Q&A
Accident Reporting
Attendance
Attitude
Check Cashing
Conflict of Interest
Dress Code
Drugs & Alcoholism
EEOC
Evaluation
Fire
Hepatitis
Hours
House Rules
Interpersonal Conduct
Jury Duty
Leave
Manager Comps
Media
Open Door Policy
OSHA
Pay
Personnel Files
Rate Increases
Robbery
Sexual Harassment
Tips
Weather
Workers Comp
24
4.1
2.1
7.1
2.2
7.2
2.4
2.3
2.5
5.6
3.6
4.2
2.8
2.10
7.3
6.2
2.25
2.9
2.11
2.12
4.3
6.1
5.9
6.3
3.2
2.13
6.4
3.8
4.4
CONFIDENTIAL
Employee Handbook
Section V. Production
revised 1.1.07
Bacon Procedures
Bacon should be cooked while the grill is warming up in the morning. It can be cooked
on a hot grill but it will burn if not watched carefully.
STEP 1:
Place the bacon on the grill being careful to lay each slice flat.
STEP 2:
STEP 3:
STEP 4:
When the meat looks thoroughly cooked and the bacon has
considerably reduced in size, its done.
STEP 5:
Remove the bacon from the grill with the tongs and care fully lay cooked
bacon flat in 1/3 sized stainless steel pan and place in food warmer.
7.
8.
9.
10.
Filtering Instructions
VULCAN FRYERS : FILTERING INSTRUCTIONS : MODEL GR65MF KLEENSCREEN SYSTEM
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
SIDE SALAD
Order Lead Time- Must order by Friday 3pm CST for delivery the second Tuesday following.
Orders can be changed through midday on Tuesday the following week.
Shelf Life- 21 days from Date of Pack
Guarantee 14 days of shelf life upon delivery to SYSCO
Must Provide Restaurant with no less than 4 days shelf life
Before moving product into the freezer because of shelf life concerns, please notify Jeff Jablow at
jjablow@cheeburger.com with a cc: to Tony Agresta at agresta.tony@corp.sysco.com of the freeze by
date & cases on hand so he can review for a final determination. Situations arise where we may need to
ship with 3 days left so to avoid a substitution.
>
>
>
>
>
Sysco Companies must communicate any ground beef out of stocks prior
to the delivery day to Jeff Jablow for resolution.
2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
STEP 2:
Keep 2 cases in the cooler at all times to allow time to thaw. It is important
to rotate product as you pull from the cooler, replace from the freezer.
STEP 3:
Open 1 case and place frozen breasts into a full metal hotel pan.
STEP 4:
STEP 5:
STEP 6:
STEP 7:
When preparing to cook, use a tong or freshly gloved hands and drop
the Tyson chicken breast onto the grill with an oz of liquid shortening.
STEP 8:
STEP 9:
Flip the Tyson chicken only once and remove from grill when
chicken reaches 165 degrees for 15 seconds.
Dessert Procedures
CHEESECAKE PROCEDURE
Squeeze syrup of guests choosing at bottom of small chilled salad bowl
Place refrigerated cheesecake in center of bowl
Top with fruit or candy of guests choice and whipped cream if requested
Serve with teaspoon
*cheesecake will last up to 5 days wrapped tightly in refrigerator. Remove 6 cakes from
freezer at a time to refrigerate and wrap each one individually with plastic wrap.
Fry Procedures
PREPARATION
STEP 1:
Obtain a clean sanitized bucket and lid. Fill the bucket
approximately 1/2 full of cold tap water and ice. Place the
bucket underneath the potato cutter.
STEP 2:
Empty 1 case of potatoes (50 lbs) into the sink adjacent to
the potato cutter. Remember to use the first in, first out
rotation method. Let cold tap water run over the potatoes
and vigorously scrub the potatoes.
STEP 3:
Lift the handle of the potato cutter and place a clean potato
in place, standing on end. Firmly pull the handle down
causing the potato to be pushed through the cutting grate
and sliced into raw french fries. BE CAREFUL TO KEEP YOUR
FREE HAND AWAY FROM THE MECHANISM, AS YOU COULD
BE INJURED. Continue cutting potatoes in this manner until
all potatoes have been cut.
STEP 4:
Repeat steps 2 and 3 over again with the second box of
potatoes.
STEP 5:
After 2 boxes of potatoes have been cut, use both clean
hands to push the potatoes down so they are firmly
compacted and settled in the container. The water level
should be over the top of the cut potatoes. NEVER let the cut
potatoes stand without being covered with water as they
will turn brown and become unusable.
STEP 6:
Place the clean sanitized lid on the bucket. Write the date on
a piece of masking tape and place the tape on the lid.
STEP 7:
Allow the potatoes to remain at the cutting station for at
least 2 hours after cutting so they can be monitored as they
soak up water. Check the water level every 30 minutes.
When checking the potatoes, push down on them. If more
water is needed, add enough to bring the level of water
to 2 inches over the top of the potatoes. Remember that
because of osmosis, the potatoes will soak up water and
swell, so it is important to keep checking.
STEP 8:
After 2 hours, PULL, NOT PUSH, the bucket into the walk-in
cooler. Place the bucket in its proper rotation place.
STEP 9:
Potato rotation is very important and must be monitored by
the manager at all times. THERE ARE NO EXCEPTIONS!
CURING POTATOES
As potatoes cure in our buckets they get softer and begin
to get somewhat mushy on the sides. The straight edges
that the cutting grate makes on the potatoes begin to
soften also. A properly cured potato will bend almost in
half before breaking. An under cured potato will still be
firm with straight sharp edges. It will snap when you try to
bend it. An over cured potato will be too mushy and will
almost disintegrate in your hand when you bend it. There is
a very small window of opportunity to use properly cured
potatoes, about 24 - 48 hours, before they become over
cured. The best way to ensure a steady supply of properly
cured potatoes is to purchase and keep a large stockpile (1
weeks worth of boxes) of
potatoes on hand. Stack them in a warm dry section of the
kitchen. The potatoes will slowly start to cure in the boxes.
COOKING PROCEDURES
1: Fill fry basket with 32 oz of cured potatoes
2: Peanut Oil should be at 350 degrees
3. Drain potatoes thoroughly before blanching
4: Blanch fries for 2-3 minutes and remove from fryer
5: Allow blanched fries to drain and hold at room temp
6: Frys should be cooked again for approximately 5 minutes
and/or until crispy, floating in the oil, bubbles in the oil have
subsided.
7: Dump fries and portion into baskets
8: Serve immediately
COOKED PORTIONS
SMALL FRY
MEDIUM FRY
LARGE FRY
8 OZ
14 OZ
26 OZ
PRESENTATION:
PRESENTATION:
Place Pickles in medium black basket on one piece of
Cheeburger wax paper. Server will place dipping sauce of
guests choice in basket.
COMBO BASKET:
If requested, we can create a BOB basket consisting of 3.25 oz pre-cooked of pickles and 3 oz pre-cooked of mushrooms.
Prepare as directed and serve with choice of one dipping sauce.
THE PICKLE AND MUSHROOM BATTER MUST BE KEPT IN A SEPARATE CHILLER PAN
FROM THE ONION RING BATTER!
SUGGESTED RETAIL PRICE: 5.99
FRIED PICKLES:
1. 6.5 ounces of Pickles
2. Dipping Sauce with cup
3. Wax Paper
4. Drakes Batter
Total Cost
FRIED MUSHROOMS:
$0.29
$0.40
$0.02
$0.07
$0.78
1.
2.
3.
4.
$0.60
$0.40
$0.02
$0.07
$1.09
Smuckers Plate Scapers Fudge and Caramel may be warmed throughout the day in a
warm water bath. Using a 1/6 clear lexan pan, fill half way with hot tap water. Float the
squeeze bottles in the water, changing the water every 2 hours to maintain the warmth.
Whipped Topping is only to be used on Desserts. It is not to be used as a garnish
for milkshakes. Servers should not offer this option to guests.
FLOAT
Add 1 oz of Soda to Shake Tin
Add 2 small scoops of ice cream
Add additional Soda to fill Tin
Hang a small scoop of ice cream off side of Tin
Serve with 2 straws and spoon and a 14 oz to go cup with additional soda, no ice
EGG CREAM
Add 1 oz of Milk to Parfait Glass
Add 1 oz of Flavored Syrup to Parfait Glass
Stir vigorously to froth milk and syrup
Add Club Soda to fill glass
Serve with 2 straws
Kids Meal
Presentation & Procedures
ENTRE OPTIONS & PORTION SIZES
JR. CLASSIC
3.5 oz raw product (7 oz meatball torn in half) with cheese selection (cut in half and criss/
crossed on burger) served on a white hamburger bun. Burger MUST BE COOKED well done.
PBJ
One slice of Round Bread cut in half and then covered with Jif Peanut Butter and
Smuckers Grape Jelly. Cut in half again.
THE WEDGE
5 fried Mac/Cheese wedges.
MINI HOT DOGS
2 mini dogs in mini buns with piece of cheese.
GRILLED CHICKEN SANDWICH
3 oz raw product (Full Breast cut in half)
FRIED CHICKEN TENDER SANDWICH
2 fried chicken tenders served on a white hamburger bun with a choice
of cheese and toppings.
CHICKEN TENDERS
3 chicken tenders.
CHEESER CHEESER
One Slice of Round White Bread, Toasted on Grill with 2 slices of Cheese Cut in Half
and then in Half again.
Kids Meal
Presentation & Procedures
SIDE ITEM OPTIONS
FRENCH FRIES
Portion is 2 oz cooked product
CARROTS
5 Baby Carrots purchased locally. Served with FF Ranch Dressing in souffl cup
APPLE SAUCE
Packaged product available through Sysco
SUB ONION RINGS
If a guest requests, onion rings may be subbed for fries. Portion is 4 rings.
All Kids Meals are served in a Classic Cruiser (available through KidStuff), lined with
one sheet of logoed wax paper. Every Kids Meal comes with a Fountain Drink served
in a 12 oz logoed cup.
DRINK OPTIONS
SMALL SHAKE OR MALT
SHAKE A SODA
Served as a regular serving with the Shaker and Parfait Glass
Vanilla Ice Cream with pumpkin, nutmeg, cinnamon and graham cracker
Vanilla Ice Cream with raspberry
Vanilla Ice Cream with raspberry and cheesecake and graham crackers
Chocolate Ice Cream with peanut butter cup
Vanilla Ice Cream with Reeses Pieces
Vanilla Ice Cream with root beer (no milk)
Vanilla Ice Cream with rum
Vanilla Ice Cream with graham cracker, marshmallow and chocolate
Vanilla Ice Cream with snickers
Vanilla Ice Cream with snickers, cheesecake and graham cracker
Vanilla Ice Cream with spicy berry
Strawberry Ice Cream
Strawberry Ice Cream with banana
Strawberry Ice Cream with cheesecake and graham cracker
Strawberry Ice Cream with orange
Vanilla Ice Cream with swiss chocolate
Vanilla Ice Cream with swiss chocolate and espresso
Vanilla Ice Cream with three musketeers
Vanilla Ice Cream with espresso and caramel
Vanilla Ice Cream
Vanilla Ice Cream with white chocolate syrup and raspberry
Meatball Procedures
Cheeburger Cheeburger meatballs are
prepared and stored in 3 different weights:
5.5 OZ.
7 OZ.
10 OZ.
ALL MEATBALLS ARE PREPARED IN THE
FOLLOWING MANNER:
STEP 1:
Obtain from the manager the size of
meatballs to be prepared. Clean and
disinfect the work area, the scale and hands.
Make sure the scale is calibrated to 0.
Obtain a Camwear full size pan for storage.
STEP 2:
Remove 1 bag or tub of fresh meat from the
cooler. ONLY work with 1 bag at a time to
avoid warming the meat. Keep the chub on
ice while working with it.
STEP 3:
Wear gloves when preparing meatballs. Place
a handful of loose meat on the scale and add
or subtract meat to get the desired weight.
STEP 4:
When you have the desired weight, pick up
the meat and form it into a ball, using both
hands. It is important not to compact the
meatball too much. An overly compacted
meatball will take too long to cook.
4
3
3
7
6
5
2
2
2
STEP 6:
When the storage container is full according
to these requirements, cover the container
with plastic film wrap and a Camwear full size
pan cover. Place the covered container in the
cooler on the shelf designated
ONLY for ground beef.
DO NOT ALLOW THE GROUND BEEF TO SIT
OUT! IT MUST BE REFRIGERATED ASAP!
BEEF SHOULD BE RECEIVED AT
32 TO 41 DEGREES. GROUND BEEF
RECEIVED AT A WARMER TEMPERATURE
SHOULD NOT BE ACCEPTED.
Mushroom Procedures
Mushrooms are used as an additional salad topping as well as sauted for a charged burger
topping. They are ordered from your local produce vendor in 10lb, pre-sliced boxes.
TO SAUTEE MUSHROOMS:
STEP 1:
Pour about 4oz of liquid margarine on the grill. Empty the mushrooms
(about case) to be sauted on the margarine.
STEP 2:
STEP 3:
Using 2 spatulas, slowly toss and mix the mushrooms and margarine
on the grill while they cook.
STEP 4:
Continue tossing and mixing the mushrooms until they begin to soften.
Do not allow them to sit on the grill unattended. They will easily burn.
STEP 5:
When they have softened, and slightly browned pick them up with both
spatulas and place them in a stainless steel holding pan.
STEP 6:
Place the holding pan in the food warmer and scrape the grill clean.
STEP 7:
Cheeburger Cheeburger
New Beef Program Highlights
NEVER
SAY NO!
2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
WHAT IS IT?
So what is that under the Ice Cream, under the chocolate syrup and under the caramel syrup?
At the bottom of this savory delight lies the foundation of our tremendous dessert. So what is
it? Is it a cookie? Is it pie? Well, its both! We start with Krafts OREO Wafer. OREO is recognized
around the world as the leader in the dessert category and what a great start it is. Here is
what puts it over the top. Mikes Pies is a dessert company out of Tampa that holds 13 National
Championships in the Super Gourmet Pie Category. Mike has packed his Peanut Butter
Mousse and Chocolate Mousse between two Oreo wafers to create a dessert that would stand
alone as an awesome dessert. Add the ice cream, chocolate & caramel syrup and you are in for
a treat.
THE PACKAGING:
The OREO Mousse Mountains are packed 48 per case. They are packaged in a plastic bag to
insure freshness. They are packed in three layers. The bottom two layers have 13 OMM and the
top layer has 9. On two corners of the box you will see a date. That is the BEST BUY date. That
date doesnt mean they will go bad, it just means the pies are starting to lose their high quality.
STORAGE & HANDLING:
Keep the OREO Mousse Mountains in the freezer! Dont slack out more product than you
need. Because we dont use additives we do give up some storage life in the refrigerator so if
you do pull out more than you need for a 24 hour period put it back in the freezer at the end of
the day. Back in the freezer? Thats right back in the freezer. Because of the fact that we do not
add additives to the OREO Mousse Mountain they can go back into the freezer and not affect
the flavor. The in & out of freezer process can be done numerous times so dont worry. By
doing this it will cut down on waste and will keep the OREO Mousse Mountains at its highest
level of quality longer. But if it happens several times that means you are pulling out too many,
so pull wisely. If left in the refrigerator for more than three days straight it will affect the quality
of the OREO wafer. The wafer will become softer. So, what we give up in shelf lifewe more
than make up for in flavor and quality!!
Platter Procedures
THE PLATTER IS SERVED ON AN OVAL PLATTER.
ENTRE OPTIONS INCLUDE A CHOICE OF THE FOLLOWING:
10 OUNCE BURGER COOKED TO TEMPERATURE
CHICKEN BREAST
PORTOBELLA MUSHROOM
5 CHICKEN TENDERS WITH CHOICE OF DIPPING SAUCE
VEGGIE BURGER
NOTE THAT A GUEST MAY ELECT TO HAVE
THEIR PROTEIN SERVED ON A BUN.
IF THEY DO NOT CHOOSE A BUN, THE PROTEIN IS
SERVED ON A SMALL BED OF SHREDDED LETTUCE
TOPPED WITH SAUTED ONIONS AND THE OLIVE.
IF THEY SELECT A BUN, NO SHREDDED LETTUCE IS USED ON THE PLATE
AND THE SANDWICH IS PREPARED FOLLOWING STANDARD PROCEDURES.
ADDITIONAL TOPPINGS MAY BE ADDED AS REQUESTED
BY THE GUEST. MUSHROOMS & BACON FOR AN ADDITIONAL COST
AS INDICATED IN THE MENU. THE GUEST WILL SELECT ONE OF
OUR SIGNATURE DIPPING SAUCES SERVED IN A SOUFFL CUP
POSITIONED ON THE PLATTER.
6OZ (COOKED WEIGHT) FRIES OR RINGS SERVED ON THE PLATTER.
A SIDE SALAD WITH DRESSING CHOICE OR SOUFFL CUP OF
COLE SLAW WILL ACCOMPANY THE MEAL UNLESS REQUESTED
OUT FIRST BY THE GUEST.
STEP 2:
Thoroughly wash the caps by holding them under cold running water,
making sure all dirt and blemishes are washed away.
STEP 3:
Cut off the stems nearest to the cap as possible. Set aside the stems for use with
the sauted mushrooms. The stems must be trimmed and washed
before they are sauted.
STEP 4:
Fill a full sized pan with portobello mushrooms placing the top sided down.
Only add as many mushrooms to the pan as you will use in 1 day.
STEP 5:
STEP 6:
NOTE: IF TOO MUCH MARINADE IS ADDED, OR THE MUSHROOMS SIT IN THE MARINADE
TOO LONG THEY BECOME MUSHY AND UNUSABLE.
Ring Procedures
ONION PREPARATION
Cheeburger Cheeburger uses onions in several forms, however,
all onions come from one source. We use only Spanish Colossal
onions. Colossal onions are large, evenly shaped, sweet onions
that are packed in 50 lb bags. There should be 30-40 onions per 50
lb bag, making each onion about 1 1/2 lb.
Upon delivery, the onions should be stacked on open shelving
in dry area. It is not necessary to refrigerate unpeeled onions
providing they will be used in 2 - 3 days.
CUTTING AND PEELING
STEP 1:
Obtain a clean, disinfected cutting board and sharp vegetable
knife. Set up in an area designated by the manager on duty.
STEP 2:
Open the bag of onions by pulling on the tie strings.
Its best to untie the bag so that it can be reused for onions
being returned to the produce vendor.
STEP 3:
Carefully cut off the bottom or root end of the onion,
making a clean straight cut about inch into the onion.
Then cut off the top end of the onion in the same manner,
making sure that both cuts are parallel. This will reduce
waste when the onions are sliced.
STEP 4:
Peel the outer layer of skin from the onion. If the next layer
is blemished or is discolored, peel that away also. The
finished peeled onion should be totally white and
unblemished.
STEP 5:
Place the peeled onion in a buss tub. Continue with STEPS 3
and 4 until all onions are peeled.
SLICING
STEP 1:
Set the clean disinfected slicer at the 1/4 inch setting.
STEP 2:
Position the peeled onions and 2 empty buss tubs side by
side.
STEP 3:
Start slicing the onions on the slicer being careful to use the
slicer properly. To avoid injury, catch each slice with your
left hand so that it does not break. Stack the slices into one
of the buss tubs. Perfect slices that have concentric rings
should be placed in the buss tub for sandwich onions. Notso-perfect slices should be set aside to use as onion rings.
Continue slicing and sorting until all of the onions are used.
COOKED PORTIONS
SMALL RING
MEDIUM RING
LARGE RING
5.5 OZ
8 OZ
20 OZ
STEP 4:
Wrap the sandwich onions in plastic wrap and store in the
proper refrigerated area. Set aside the container of onion
slices for onion rings. Thoroughly wipe down and disinfect
the slicer. Remember to be careful when cleaning the slicer.
THE BLADE IS SHARP! Always set the blade at 0 when
cleaning the slicer.
2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
Proper Temping
of Received Products
BEEF
When receiving beef, its important to have the driver remove one case from the truck.
Without damaging the box, use your biotherm and place it between the top flaps of the
box or through the hand holds on the side. Be careful not to puncture the product inside.
Temperature should be between 28 and 43 degrees. If the temperature is outside of this range,
you must immediately call Jeffrey Jablow (239-628-5882). Jeffrey will discuss the next steps
with you at that time. Do not let the driver leave or you will be responsible for the product
you have accepted. Also note the condition of the packaging to insure there are no leaks or
damage to the box. Product should have a minimum of 4 days shelf life
(note the freeze by date on the case)
PRODUCE
Produce should be received at temperatures between 41 and 45 degrees. Use your biotherm
to temp the interior of the box without compromising the packaging or the product. Check
use by dates on packaging and check for damaged packaging.
FROZEN PRODUCT
Frozen product should be received at 0 degrees or below. Check to insure the packaging has
not been damaged and that there are no leaks. Use your biotherm to temp the interior of the
box without compromising the packaging of the product.
Shake-A-Soda Procedures
STEP 1:
FILL THE ACRYLIC SHAKER FULL OF ICE AND THEN FILL 3/4 FULL OF SODA
WATER. THE SHAKER SHOULD ONLY BE 3/4 FULL OF LIQUID AND ICE.
STEP 2:
USING THE LID TO THE ACRYLIC SHAKER, MEASURE 2 OZ OF
MONIN SYRUP FLAVOR. POUR INTO ACRYLIC SHAKER.
STEP 3:
REPLACE LID TO SHAKER TIGHTLY, AND THEN GENTLY ROCK BACK AND
FORTH TO MIX LIQUIDS. AS THE SODA WATER IS CARBONATED, THE
DANGER OF COMBUSTION EXISTS. DO NOT POINT THE LID TOWARD
ANOTHER INDIVIDUAL.
STEP 4:
FILL A SHAKE GLASS WITH ICE.
STEP 5:
USING A BAR TRAY, CARRY THE SHAKER AND GLASS
WITH STRAW TO THE GUEST TABLE.
STEP 6:
POUR MIXTURE OVER ICE AND LEAVE REMAINING DRINK
IN SHAKER ON TABLE AS A REFILL.
Heinz Ketchup
Bottle label front
Cheeburger
Seasoning bottle
(available from
Global Supply)
Wire Mesh Basket 6x6 & Chrome
Paper Towel holder
(available from Gene Rees)
kitchen
Basket should be placed a the end of the table or in the center of a square four top. Paper towel holder
shouldshould
be to be
theplaced
right ofa the
basket.
Alltable
condiment
be checked
cleaned
each shift
and
Basket
the end
of the
or in thebottles
centershould
of a square
four top.and
Paper
towel holder
should
be no less
than _ fullbottles
and clean
at all
Condiment
baskets
must
bepaper
checked
for
bepaper
to thetowels
right ofmust
the basket.
All condiment
should
betimes.
checked
and cleaned
each shift
and
towels
trash
and
spills
and
cleaned
in
the
dish
machine
a
minimum
of
twice
per
week.
Server
should
approach
must be no less than _ full and clean at all times. Condiment baskets must be checked for trash and spills andthe
table
at the opposite
end
the per
basket
or Server
with their
backapproach
facing the
cleaned in the dish
machine
a minimum
ofof
twice
week.
should
thekitchen.
table at the opposite
Copyright
2006 Cheeburger
Cheeburger
Restaurants,
Inc.
Fort Myers,
FL 33908
end of the basket or with their back facing the kitchen.
To Go Procedures
BACK OF HOUSE
To Go Procedures
FRONT OF HOUSE
Tomato Procedures
When ordering tomatoes, ask for vine ripened tomatoes. The size should be a 4x5 or a 5x5.
Vine ripened tomatoes have a much more red and natural appearance. At certain times
of the year it is impossible to obtain vine ripened tomatoes, there-fore you will purchase
gassed tomatoes. These are firm and tasty and have a more pink color.
FOLLOW THIS PROCEDURE FOR SLICING TOMATOES:
STEP 1:
STEP 2:
STEP 3:
STEP 4:
Place a tomato in the slicer and begin slicing it. Use the slicer with caution.
Always play close attention to your work. The slicer is very dangerous
and can cut severely!
STEP 5:
Neatly pile the tomato slices and place them in a storage container.
STEP 6:
Repeat steps 4 and 5 until all the tomatoes have been sliced and
placed in the storage container.
STEP 7:
Tightly cover the storage container with plastic wrap and refrigerate.
STEP 8:
Uniform Standards
FOH CHEEBURGER
Cheeburger T-Shirt
(Must be outermost garment and tucked in)
Black or Khaki Pants or Shorts
(No large pockets, frayed hem, excessive zippers)
Belt
Socks and Sneakers
(No slip ons, Crocks, Clogs, etc)
Bartenders and Food Runners must wear Cheeburger
Cheeburger Ball Cap
BOH CHEEBURGER
Cheeburger T-Shirt
(Staff/Blueprint)
Cheeburger Cheeburger Ball Cap
(Cap must be worn even if hairnet is worn)
Belt
Dark Pants
Black, Rubber Soled Shoes
Wrap Procedures
STEP 1:
Place tortilla shell on clean area of flattop for 30 sec and flip for 30 seconds.
Remove with tongs and place on makeup table counter.
STEP 2:
STEP 3:
STEP 4:
Rest the protein in the center, of the toppings, placing 2 slices towards
the bottom of the tortilla and 2 towards the top.
STEP 5:
Fold the bottom of the tortilla upwards about 2 inches and then do the same
at the top. Fold the left side over, followed by the right side.
STEP 6:
Cut the wrap on an angle and then lay one half in the center of the basket with
the second half resting on top diagonally place in center of wax lined basket.
Slide a frilled toothpick with olive through each of the 2 halves. Signature Sauce
is served in a souffl cup on the side.
4.
3.
5.
1.
Do not use coffee pot hot water to clean the drip tray!
2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
SMALL FRY 8 oz
MEDIUM FRY 14 oz
MEDIUM RING 8 oz
LARGE FRY 26 oz
LARGE RING 20 oz
TWO 10 OZ MEATBALLS
TWO 7 OZ MEATBALLS
ONE 10 OZ MEATBALL
ONE 7 OZ MEATBALL
CLASSIC
SEMI SERIOUS
SERIOUS
DELIRIOUS
POUNDER
KID BURGER
CLASSIC - 1 SLICE
SEMI SERIOUS - 1 SLICE
SERIOUS - 2 SLICES
DELIRIOUS - 3 SLICES
POUNDER - 4 SLICES
Cheese Requirements
EVERYTHING ENTERING
THE COOLER MUST BE DATED,
LABELED & ROTATED
Always keep extra nozzles on hand. You can order extra nozzles
by calling 1-800-521-2873
When moving the dispenser do not pull forward from the top. Slide
forward by pulling from the bottom back of the dispenser until the
suction cups release from the counter. Pulling from the top will crack
the base of the dispenser.
When two bags of cheese sauce are in the dispenser ALWAYS PLACE
THE WEIGHT ON TOP OF THE SECOND BAG. NEVER PLACE THE
WEIGHT BETWEEN THE TWO BAGS. Placing the weight between the
two bags will lead to slow evacuation of the cheese as well as product
waste.
HANDWASHING SINK
2 slice
2 oz
2 oz
Bacon
Sauteed Onions
Sauteed
Mushrooms
2 slice
2 oz
2 oz
1 oz
1 slice
1 slice
4 slice
1 oz
2
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
SEMI
2 slice
3 oz
3 oz
2 oz
2 slice
1 slice
6 slice
1 oz
2
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
SERIOUS
2 slice
4 oz
4 oz
3 oz
3 slice
2 slice
8 slice
2 oz
2
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
DELIRIOUS
2 slice
6 oz
6 oz
4 oz
4 slice
2 slice
10 slice
2 oz
2
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
2 oz
POUNDER
Side Salad is topped with 2 oz of shredded jack/cheddar cheese, 4 grape tomatoes, 4 oz garlic croutons and 2 oz of chopped black olives
All other salads receive 2 oz of each topping and 4 grape tomatoes
1 oz
1 slice
1 slice
4 slice
1 oz
2
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
Lettuce
Tomato
Onion
Pickle
Mayo
2 Onion Rings
Guacamole
Relish
Salsa
Roasted Pepper
Jalapeno
Banana Pepper
Black Olives
Garlic
Grey Poupon
Ranch
Horseradish
BBQ
A1
Heinz 57
Honey Mustard
Artichoke Hearts
SunDried
Tomatoes
CLASSIC
SHAKE SPECIFICATIONS
Cheeburger Cheeburger
EXPRESS
PROCEDURES
Bacon Procedures
Bacon should be cooked while the grill is warming up in the morning. It can be cooked on a
hot grill but it will burn if not watched carefully.
STEP 1:
Place the bacon on the grill being careful to lay each slice flat.
STEP 2:
STEP 3:
STEP 4:
When the meat looks thoroughly cooked and the bacon has
considerably reduced in size, its done.
STEP 5:
Remove the bacon from the grill with the tongs and carefully lay
cooked bacon flat in plastic pans to be held in the holding unit.
Bacon can hold at 140 degrees for up to 4 hours and then must be discarded.
Breakfast Procedures
DAILY PREP
Liquid Egg in deep metal pan stored on line in ice bath
Pancake Batter prepped per instructions on bag 4 gallons in plastic container
stored online in ice bath
Sauted onions prepped per standard guidelines and stored in warming unit
Bacon cooked per standard guidelines and stored in warming unit
Liquid Butter ZTF in squirt bottles
Toaster on and warmed
Waffle Iron on and warmed
Make up table open and fully stocked
Sausage warmed on grill and then stored in warming unit
Breakfast Procedures
SCRAMBLED EGGS (served in plastic hinged container)
1 tbsp liquid butter on grill
4 oz egg ladled in circular pattern slowly
Using spatula on its side, cut into egg until it hardens
Toppings should be pre-prepped and placed into small metal bowl
Add toppings
Remove when fully cooked and place in to go container along with 6 oz fried
diced potatoes and sides, if ordered
If sides are ordered 2 sausages patty or 2 slices bacon
Breakfast Procedures
PANCAKES (served in plastic hinged container)
1 tbsp liquid butter on grill
2 oz pancake batter ladled in circular pattern slowly
Prepare 2 pancakes following the previous step
Add any toppings if requested
Flip when bubbles are consistent
Cook an additional minute
Stack and place into to go container along with any sides.
Cashier should serve with syrup pc and butter chips if requested
Breakfast Procedures
WAFFLE (served in plastic hinged container)
Spray No Stick ZTF on Waffle Iron
4 oz pancake batter ladled onto waffle iron
Close lid and flip over when unit beeps 3 times flip back
Carefully remove waffle with fork
Place into to go container along with any sides.
Cashier should serve with syrup pc and butter chips if requested
Breakfast Procedures
BREAKFAST SANDWICH(served wrapped)
Butter and toast Kaiser roll
Prepare egg as indicated under Scrambled Egg but DO NOT break up egg, simply
use the spatula to fold over itself until fully cooked.
During the cooking process, add any toppings if requested
Remove from grill and place on bun with cheese selection on bottom bun
Add 1 slices bacon cut in half or 1 sausage patty if ordered
Wrap and stab with olive
BREAKFAST WRAP
(served wrapped)
Warm tortilla shell on grill for approximately 30 seconds
Prepare egg as indicated under Scrambled Egg but DO NOT break up egg, simply
use the spatula to fold over itself until fully cooked.
During the cooking process, add any toppings if requested
Remove from grill and place on tortilla shell with cheese selection
Roll (do not cut) and Wrap and stab with olive
Breakfast Procedures
FRENCH TOAST
(served in plastic hinged container)
1 tbsp liquid butter on grill
Dip 2 pieces of Texas Toast into liquid egg (use a separate bowl for dipping) and
drain
Place on grill and flip when lightly browned
Remove from grill when cooked and cut both pieces into a diagonal
Place into to go container with any sides if requested
Cashier should serve with syrup pc and butter chips if requested
Burger Procedures
CLAMSHELL COOKING PROCEDURES
The burger press is used to insure consistency in the cooking process of our burgers when
using the clam shell. To use the press properly, simply place the meatball
on the grill and use the press to lightly form the meatball into a patty.
Continue to press until the press touches the grill and rests flat.
Do not press on an angle push down from the top gently.
Give a gentle turn and lift the press away from the burger.
The press must be washed every two hours to maintain our food safety guidelines.
When not in use, the press should be stored underneath the flattop
and not on top of the hot surface.
STEP 2:
Keep 2 cases in the cooler at all times to allow time to thaw. It is important
to rotate product as you pull from the cooler, replace from the freezer.
STEP 3:
Open 1 case and place frozen breasts into a full metal hotel pan.
STEP 4:
STEP 5:
STEP 6:
STEP 7:
When preparing to cook, use a tong or freshly gloved hands and drop
the Tyson chicken breast onto the grill with an oz of liquid shortening.
STEP 8:
STEP 9:
Flip the Tyson chicken only once and remove from grill when
chicken reaches 165 degrees for 15 seconds.
Flavor Shots
WHEN A GUEST ORDERS A FLAVOR SHOT FOR THEIR BEVERAGE,
SIMPLY POUR 2 SHOTS (USING THE POSI-POUR SPOUTS) INTO THE
BEVERAGE CUP AND THEN ADD BEVERAGE.
Meatball Procedures
Cheeburger Cheeburger meatballs are
prepared and stored in 3 different weights:
5.5 OZ.
7 OZ.
10 OZ.
ALL MEATBALLS ARE PREPARED IN THE
FOLLOWING MANNER:
STEP 1:
Obtain from the manager the size of
meatballs to be prepared. Clean and
disinfect the work area, the scale and hands.
Make sure the scale is calibrated to 0.
Obtain a Camwear full size pan for storage.
STEP 2:
Remove 1 bag or tub of fresh meat from the
cooler. ONLY work with 1 bag at a time to
avoid warming the meat. Keep the chub on
ice while working with it.
STEP 3:
Wear gloves when preparing meatballs. Place
a handful of loose meat on the scale and add
or subtract meat to get the desired weight.
STEP 4:
When you have the desired weight, pick up
the meat and form it into a ball, using both
hands. It is important not to compact the
meatball too much. An overly compacted
meatball will take too long to cook.
ROWS
COLUMNS
LAYERS
4
3
3
7
6
5
2
2
2
STEP 6:
When the storage container is full according
to these requirements, cover the container
with plastic film wrap and a Camwear full size
pan cover. Place the covered container in the
cooler on the shelf designated
ONLY for ground beef.
DO NOT ALLOW THE GROUND BEEF TO SIT
OUT! IT MUST BE REFRIGERATED ASAP!
BEEF SHOULD BE RECEIVED AT
32 TO 41 DEGREES. GROUND BEEF
RECEIVED AT A WARMER TEMPERATURE
SHOULD NOT BE ACCEPTED.
Mushroom Procedures
Mushrooms are used as an additional salad topping as well as sauted for a charged burger
topping. They are ordered from your local produce vendor in 10lb, pre-sliced boxes.
TO SAUTEE MUSHROOMS:
STEP 1:
Pour about 4oz of liquid margarine on the grill. Empty the mushrooms
(about case) to be sauted on the margarine.
STEP 2:
STEP 3:
Using 2 spatulas, slowly toss and mix the mushrooms and margarine
on the grill while they cook.
STEP 4:
Continue tossing and mixing the mushrooms until they begin to soften.
Do not allow them to sit on the grill unattended. They will easily burn.
STEP 5:
When they have softened, and slightly browned pick them up with both
spatulas and place them in a stainless steel holding pan.
STEP 6:
Place the holding pan in the food warmer and scrape the grill clean.
STEP 7:
Cheeburger Cheeburger
New Beef Program Highlights
WHAT IS IT?
So what is that under the Ice Cream, under the chocolate syrup and under the caramel syrup? At the
bottom of this savory delight lies the foundation of our tremendous dessert. So what is it? Is it a cookie?
Is it pie? Well, its both! We start with Krafts OREO Wafer. OREO is recognized around the world as the
leader in the dessert category and what a great start it is. Here is what puts it over the top. Mikes Pies
is a dessert company out of Tampa that holds 13 National Championships in the Super Gourmet Pie
Category. Mike has packed his Peanut Butter Mousse and Chocolate Mousse between two Oreo wafers
to create a dessert that would stand alone as an awesome dessert. Add the ice cream, chocolate &
caramel syrup and you are in for a treat.
THE PACKAGING:
The OREO Mousse Mountains are packed 48 per case. They are packaged in a plastic bag to insure
freshness. They are packed in three layers. The bottom two layers have 13 OMM and the top layer has 9.
On two corners of the box you will see a date. That is the BEST BUY date. That date doesnt mean they
will go bad, it just means the pies are starting to lose their high quality.
STORAGE & HANDLING:
Keep the OREO Mousse Mountains in the freezer! Dont slack out more product than you need.
Because we dont use additives we do give up some storage life in the refrigerator so if you do pull out
more than you need for a 24 hour period put it back in the freezer at the end of the day. Back in the
freezer? Thats right back in the freezer. Because of the fact that we do not add additives to the OREO
Mousse Mountain they can go back into the freezer and not affect the flavor. The in & out of freezer
process can be done numerous times so dont worry. By doing this it will cut down on waste and will
keep the OREO Mousse Mountains at its highest level of quality longer. But if it happens several times
that means you are pulling out too many, so pull wisely. If left in the refrigerator for more than three
days straight it will affect the quality of the OREO wafer. The wafer will become softer. So, what we give
up in shelf lifewe more than make up for in flavor and quality!!
PRESENTATION:
Served in a small to go container. Place the Oreo Mousse Mountain wafer in the center of the
container, add 1 scoop of vanilla ice cream on the side and sprinkle oreo crumbles on top of both.
Cover with 2 oz caramel syrup and 2 oz chocolate syrup and close lid to serve.
Potato Procedures
PREPARATION
STEP 1:
Obtain a clean sanitized bucket and lid. Fill the bucket
approximately 1/2 full of cold tap water and ice. Place the
bucket underneath the potato cutter.
STEP 2:
Empty 1 case of potatoes (50 lbs) into the sink adjacent to
the potato cutter. Remember to use the first in, first out
rotation method. Let cold tap water run over the potatoes
and vigorously scrub the potatoes.
STEP 3:
Lift the handle of the potato cutter and place a clean potato
in place, standing on end. Firmly pull the handle down
causing the potato to be pushed through the cutting grate
and sliced into raw french fries. BE CAREFUL TO KEEP YOUR
FREE HAND AWAY FROM THE MECHANISM, AS YOU COULD
BE INJURED. Continue cutting potatoes in this manner until
all potatoes have been cut.
STEP 4:
Repeat steps 2 and 3 over again with the second box of
potatoes.
STEP 5:
After 2 boxes of potatoes have been cut, use both clean
hands to push the potatoes down so they are firmly
compacted and settled in the container. The water level
should be over the top of the cut potatoes. NEVER let the cut
potatoes stand without being covered with water as they
will turn brown and become unusable.
STEP 6:
Place the clean sanitized lid on the bucket. Write the date on
a piece of masking tape and place the tape on the lid.
STEP 7:
Allow the potatoes to remain at the cutting station for at
least 2 hours after cutting so they can be monitored as they
soak up water. Check the water level every 30 minutes.
When checking the potatoes, push down on them. If more
water is needed, add enough tobring the level of water
to 2 inches over the top of the potatoes. Remember that
because of osmosis, the potatoes will soak up water and
swell, so it is important to keep checking.
CURING POTATOES
As potatoes cure in our buckets they get softer and begin
to get somewhat mushy on the sides. The straight edges
that the cutting grate makes on the potatoes begin to
soften also. A properly cured potato will bend almost in
half before breaking. An under cured potato will still be
firm with straight sharp edges. It will snap when you try to
bend it. An over cured potato will be too mushy and will
almost disintegrate in your hand when you bend it. There is
a very small window of opportunity to use properly cured
potatoes, about 24 - 48 hours, before they become over
cured. The best way to ensure a steady supply of properly
cured potatoes is to purchase and keep a large stockpile (1
weeks worth of boxes) of
potatoes on hand. Stack them in a warm dry section of the
kitchen. The potatoes will slowly start to cure in the boxes.
COOKING PROCEDURES
1: Fill fry basket with 32 oz of cured potatoes
2: Peanut Oil should be at 350 degrees
3. Drain potatoes thoroughly before blanching
4: Blanch fries for 2-3 minutes and remove from fryer
5: Allow blanched fries to drain and hold at room temp
6: Frys should be cooked again for approximately 5 minutes
and/or until crispy, floating in the oil, bubbles in the oil have
subsided.
7: Dump fries and portion into baskets
8: Serve immediately
COOKED PORTIONS
SMALL FRY
MEDIUM FRY
LARGE FRY
8 OZ
14 OZ
26 OZ
STEP 8:
After 2 hours, PULL, NOT PUSH, the bucket into the walk-in
cooler. Place the bucket in its proper rotation place.
STEP 9:
Potato rotation is very important and must be monitored by
the manager at all times. THERE ARE NO EXCEPTIONS!
2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
1.
2.
3.
4.
5.
6.
Turn power on
On the Temperature Display panel to the right, press the UP or DOWN Arrow until
the desired shelf is selected.
Press and Hold the SETPOINT button and the PRINCE CASTLE LOGO button for 5 seconds.
The Program LED will light
Press the Up or Down Arrow until 160 is displayed
Press the PRINCE CASTLE LOGO button again to save the temperature
Repeat this process for both shelves
1.
2.
3.
4.
5.
6.
7.
Press and Hold the PRINCE CASTLE LOGO and the MENU/ENTER button at the same time.
Use the UP or DOWN Arrow to scroll to PROD NAME ENTR
Press and Release the MENU/ENTER button to enter EDIT PRODUCT MENU
Use the UP or DOWN Arrow to scroll through the product list and press MENU/ENTER to select
the product to edit. (You will not use any existing names so you can select any name you desire)
The first letter should be flashing. Use the UP or DOWN Arrow to scroll to the desired letter
and then press PAN button to move to the next letter. Repeat for all letters.
1.
2.
3.
4.
5.
6.
7.
8.
Press and Hold the PRINCE CASTLE LOGO and the MENU/ENTER button at the same time.
Use the UP or DOWN Arrow to scroll to PROD TIME ENTR
Press and Release the MENU/ENTER button to enter EDIT PRODUCT TIME MENU
Use the UP or DOWN Arrow to scroll through the list of products.
When the desired product is displayed, press MENU/ENTER to select it.
All products will have the same hold time.
The current hold time is now displayed. Use the UP or DOWN Arrow to scroll to the
desired hold time. The time should be :20. Press the MENU/ENTER button to save the time.
The display will now show the current COOK MORE TIME. This is a feature we will not be using.
Set the time to :00 and then save using the MENU/ENTER button.
Repeat both procedures for all products.
Press and release the PRINCE CASTLE LOGO when done.
1.
2.
3.
4.
5.
Turn power on
Allow 30 minutes for unit to properly warm to temperature
Cook burgers to 150 degrees, chicken breast to 165 degrees and turkey burger
to 165 degrees before placing into holding unit.
Load product into the drawer (no liquid) and press PAN button
Timer will count down. When LED flashes RED, the product MUST BE DISCARDED.
PORTIONS
SMALL RING
5.5 OZ
SERVED IN LARGE FRY SCOOP
Salad Procedures
EACH MORNING, PREPARE A BASE MIX OF GREENS USING 2 PARTS CHOPPED
ROMAINE AND 1 PART MESCULIN MIX
ALWAYS WEAR GLOVES WHEN HANDLING RAW FOOD PRODUCTS.
SALAD IS SERVED IN THE PLASTIC TO GO CONTAINER.
PLACE 6 OZ OF BASE MIX INTO THE CONTAINER AND STORE IN COOLER.
ADD ADDITIONAL TOPPINGS PER THE CUSTOMER REQUEST WHEN ORDERED.
SALAD DRESSINGS ARE SERVED ON THE SIDE USING PC PACKAGES.
ALL SALADS ARE TOPPED WITH A QUEEN STUFFED OLIVE AND FRILLED
TOOTHPICK.
STEP 2:
Place 4 oz. of liquid margarine on the grill. Empty the onions, (about 1 gal.),
to be sauted on the margarine.
STEP 3:
STEP 4:
Using 2 spatulas, slowly toss and mix the onions and margarine on the grill
while they cook.
STEP 5:
Continue tossing and mixing the onions until they begin to soften.
Do not allow them to sit on the grill unattended. They will easily burn.
STEP 6:
When the onions have softened and begun to slightly brown, pick them up with
both spatulas and place them in a holding pan.
STEP 7:
Place the holding pan in the warmer and scrape the grill clean.
STEP 8:
Sauted onions must be held over 141F to comply with HACCP standards
NOTE: IT IS VERY IMPORTANT NOT TO OVERCOOK THE ONIONS ON THE GRILL, AS THEY
WILL CONTINUE TO COOK IN THE FOOD WARMER. ONIONS ARE TO BE DISCARDED
NIGHTLY. NEVER REFRIGERATED OR REHEATED FOR THE NEXT DAY.
Shake Specifications
IDEAL TEMPERATURE FOR DIPPING IS 12 DEGREES F
REGULAR SHAKE RECIPE BASE (SPUN IN PLASTIC 24 OZ CUP)
11 OZ OF ICE CREAM
5.5 OZ OF MILK
STORE BASE SHAKE IN PLASTIC CUP IN FREEZER
ADD FLAVORING OR 1.5 OZ OF ADDITIONAL MILK WHEN GUEST PLACES
ORDER AND SPIN AGAIN FOR 10 SECONDS. COVER WITH LID AND SERVE
Tomato Procedures
When ordering tomatoes, ask for vine ripened tomatoes. The size should be a 4x5 or a 5x5.
Vine ripened tomatoes have a much more red and natural appearance. At certain times
of the year it is impossible to obtain vine ripened tomatoes, there-fore you will purchase
gassed tomatoes. These are firm and tasty and have a more pink color.
FOLLOW THIS PROCEDURE FOR SLICING TOMATOES:
STEP 1:
STEP 2:
STEP 3:
STEP 4:
Place a tomato in the slicer and begin slicing it. Use the slicer with caution.
Always play close attention to your work.
THE SLICER IS VERY DANGEROUS AND CAN CUT SEVERELY!
STEP 5:
Neatly pile the tomato slices and place them in a storage container.
STEP 6:
Repeat steps 4 and 5 until all the tomatoes have been sliced and
placed in the storage container.
STEP 7:
Tightly cover the storage container with plastic wrap and refrigerate.
STEP 8:
Wrap Procedures
STEP 1:
Place tortilla shell on clean area of flattop for 30 sec and flip for 30 seconds.
Remove with tongs and place on makeup table counter.
STEP 2:
STEP 3:
STEP 4:
Rest the protein in the center, of the toppings, placing 2 slices towards
the bottom of the tortilla and 2 towards the top.
STEP 5:
Fold the bottom of the tortilla upwards about 2 inches and then do the same
at the top. Fold the left side over, followed by the right side.
STEP 6:
Roll the wrap in the wax paper, uncut and stab with an olive in the center.
4.
3.
5.
1.
Do not use coffee pot hot water to clean the drip tray!
2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
Proper Temping
of Received Products
BEEF
When receiving beef, its important to have the driver remove one case from the truck.
Without damaging the box, use your biotherm and place it between the top flaps of the
box or through the hand holds on the side. Be careful not to puncture the product inside.
Temperature should be between 28 and 43 degrees. If the temperature is outside of this range,
you must immediately call Jeffrey Jablow (239-628-5882). Jeffrey will discuss the next steps
with you at that time. Do not let the driver leave or you will be responsible for the product
you have accepted. Also note the condition of the packaging to insure there are no leaks or
damage to the box. Product should have a minimum of 4 days shelf life
(note the freeze by date on the case)
PRODUCE
Produce should be received at temperatures between 41 and 45 degrees. Use your biotherm
to temp the interior of the box without compromising the packaging or the product. Check
use by dates on packaging and check for damaged packaging.
FROZEN PRODUCT
Frozen product should be received at 0 degrees or below. Check to insure the packaging has
not been damaged and that there are no leaks. Use your biotherm to temp the interior of the
box without compromising the packaging of the product.
2009
2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
2009
2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc.
All Fried
Products
Cooked In
cholesterol-free
Peanut Oil
ONE 10 OZ MEATBALL
ONE 7 OZ MEATBALL
CLASSIC
SEMI SERIOUS
SERIOUS
CLASSIC - 1 SLICE
SEMI SERIOUS - 1 SLICE
SERIOUS - 2 SLICES
CHICKEN SANDWICH - 2 SLICES
VEGGIE BURGER - 2 SLICES
TURKEY BURGER 2 SLICES
KID BURGER - 1 SLICE FOLDED IN HALF AND CROSSED
Cheese Requirements
EVERYTHING ENTERING
THE COOLER MUST BE DATED,
LABELED & ROTATED
Always keep extra nozzles on hand. You can order extra nozzles
by calling 1-800-521-2873
When moving the dispenser do not pull forward from the top. Slide
forward by pulling from the bottom back of the dispenser until the
suction cups release from the counter. Pulling from the top will crack
the base of the dispenser.
When two bags of cheese sauce are in the dispenser ALWAYS PLACE
THE WEIGHT ON TOP OF THE SECOND BAG. NEVER PLACE THE
WEIGHT BETWEEN THE TWO BAGS. Placing the weight between the
two bags will lead to slow evacuation of the cheese as well as product
waste.
2 slice
2 oz
2 oz
Bacon
Sauteed Onions
Sauteed Mushrooms
2 slice
2 oz
2 oz
1 oz
1 slice
1 slice
4 slice
1 oz
2
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
SEMI
1 oz
1 slice
1 slice
4 slice
1 oz
2
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
Lettuce
Tomato
Onion
Pickle
Mayo
2 Onion Rings
Salsa
Roasted Pepper
Jalapeno
Banana Pepper
Black Olives
Horseradish
BBQ
Honey Mustard
SunDried Tomatoes
CLASSIC
2 slice
3 oz
3 oz
2 oz
2 slice
1 slice
6 slice
1 oz
2
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
1 oz
SERIOUS
When you signed your franchise agreement you agreed to provide Cheeburger
Cheeburger with a report of your weekly sales and remit Royalty and
Advertising Fees based on your adjusted gross sales.
This report and the Royalty and Advertising fees must be submitted on a
weekly basis. We must receive this form by THURSDAY for the previous week
PROCEDURE:
1. Fill in the week ending date. Your week begins on a Monday and ends on
Sunday.
2. Fill in your Store Location (Town) and address
3. Fill in your ADJUSTED GROSS SALES. This figure is your total sales less
sales tax.
Cheeburger Cheeburger
15951 McGregor Blvd.
Fort Myers, Florida 33908-2568
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: WEEKLY SALES REPORT 1
th
October 11 , 2004
Royalty @ 4.5%__$990.00__
COMMENTS: ___________________________________________________
_______________________________________________________________
_______________________________________________________________
____________________________________
SIGNATURE
OFFICE USE ONLY:
Received By: _____________________________________ Date: __________
Check No.: ____________ Amount: ________________ Deposit Date: ___________
MAIL TO:
CHEEBURGER CHEEBURGER
1595 .HOO\5RDG
Fort Myers, Florida 33908-2568
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: WEEKLY SALES REPORT 2
INCOME STATEMENT
ALL FRANCHISEES OF CHEEBURGER CHEEBURGER ARE REQUIRED TO
SUBMIT TO CHEEBURGER CHEEBURGER CORPORATE OFFICES A
MONTHLY INCOME STATEMENT 30 DAYS AFTER THE PREVIOUS MONTH
ENDING PERIOD.
One of the main reasons you invested in Cheeburger Cheeburger was to make a
profit. To determine the amount of profit (or loss) your restaurant generates, an
income statement needs to be completed. An income statement is a summary of
sales revenue (inflow of cash) and expenses (outflow of cash) that determines
the profit (or loss) your business generated during a specific period of time.
Think of it as a report card that recounts how your business is performing. The
income statement may be called a statement of earnings or operating results,
profit and loss statement, or simply the P&L.
The Cheeburger Cheeburger Income statement is divided into 6 basic sections:
COST OF SALES - The cost of the products sold and the labor
needed to sell these products.
PRE-TAX CASH FLOW - is the profit (or loss) generated after fixed
and variable expenses have been deducted from Sales (revenue).
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INCOME STATEMENT 1
CASH FLOW - is the profit (or loss) generated after taxes and debt
service have been deducted from Pre-Tax Cash Flow.
PROFIT (LOSS) - is the profit (or loss) your restaurant generated after
depreciation has been added back to cash flow.
GETTING STARTED
In order to produce an Income Statement, you will need:
1.
2.
3.
4.
5.
6.
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INCOME STATEMENT 2
File Folders - Set up a file folder for each item with a ** and printed in red on the
Income Statement found in this section. When putting them into your file
cabinet, keep them in the same order as they are listed on the income statement.
As you pay each bill, file it in the appropriate file folder.
Food Cost Expenses - You will have to decide if you are going to determine
these costs by using:
Rent - This amount will be adjusted on the last income statement if you
exceed your break point and are required to pay percentage rent.
Debt Service - The amount you will pay monthly for funds borrowed to
pay for your Cheeburger Cheeburger.
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INCOME STATEMENT 3
You will need to determine the monthly amount if these expenses are expressed
as a yearly amount.
Example: Your yearly rent is $48,000.00 per year. Your monthly
charge to your Income Statement will be $4.000.00.
$48,000.00 Divided By 12 Months = $4000.00/Month
Variable Expenses (Fixed Percent) - These are the fees that you are obligated
to pay to Cheeburger Cheeburger as a percent of sales. They have been
determined by your franchise agreement. These expenses are:
Franchise Royalty
A&D Fund Fee
A cash accounting for food costs - Total the dollar purchases, during
the month, of food product in the food cost folders.
An accrued accounting for food costs - Total cost of food product
actually used on all inventories completed during the month.
Some folders will be empty because there was no activity for that
particular category. Enter all of these totals on the monthly Income
Statement.
3. Enter your pre-determined expenses on the Monthly Income
statement..
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INCOME STATEMENT 4
6. Now that you have completed the Dollar section of the Income
Statement, you will want to know the Percent of Total Sales for
certain key expenses. These expenses include:
Food and Drink
Beer and Wine
Total Food Cost
Total Payroll
Advertising: Local
Total Rent
Credit Card Charges
Supplies; Paper
Total Utilities
Total Operating Exp.
Pre-Tax Cash Flow Cash Flow
Profit
If you have a computer, the disk that you have been supplied, contains three
types of Income Statements which can be accessed through Microsoft Excel.
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INCOME STATEMENT 5
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INCOME STATEMENT 6
ACCOUNT TYPE
DESCRIPTION
SALES
101
102
103
104
201
202
203
501
SOUVENIRS
PAYROLL TAX
206
TOTAL PAYROLL
402
ADVERTISING: LOCAL
301
404
AUTO EXPENSE
405
BANK CHARGES
406
CASH SHORT/OVER
407
CLEANING PRODUCTS
408
409
DELIVERY EXPENSE
410
DEPRECIATION
ACCOUNT TYPE
411
DONATIONS
412
413
EQUIPMENT LEASE
414
LINEN SERVICE
415
INSURANCE
416
LICENCES/PERMITS
417
MAINTENANCE CONTRACTS
418
MISCELLANEOUS
419
MUSIC
420
OFFICE
421
PAYROLL SERVICE
422
423
PEST CONTROL
PROFESSIONAL FEES
441
BASE RENT
442
C.A.M.
302
PERCENTAGE RENT
440
TOTAL RENT
303
ROYLATY: FRANCHISE
DESCRIPTION
OPERATING EXPENSES
A gift or grant; a contribution given to a fund or cause. This could
be in the form of product, cash, gift certificates or services. be sure
to get a receipt for your contribution.
Expenses for dues to industry or restaurant related clubs or
organizations and/or trade periodicals magazines or newspapers..
Lease expenses (a contract to rent a piece or equipment for a
specific period of time) for ice machine, dishwasher, etc.
Cost of renting towels and aprons.
Expenses for all liability, building and equipment, health and
Workman's Compensation Insurance. Some accountants will break
out these costs into individual categories.
Cost of all the licences and permist required for doing business as a
Cheeburger Cheeburger. Costs will depend on local and state
requirements.
Any contracts for maintaining facility or equipment. This could
include contracts to maintain HVAC system, hood system, etc.
Any business related expense that does not fit the description of any
other Chart of Account items.
The cost for Muzac and juke box.
these expenses include business machines, paper, stamps, office
furniture, etc.
The cost a payroll company charges you for producing your payroll
checks.
Cost of exterminator
Cost of accountant and/or lawyer.
The flat rate you are being charged for rent. This could include
charges for merchant's assocoation dues and center advertising.
These costs are usually stated as a ddollar amount per square foot
of leased space.
Your fair share of the cost of maintaining the shopping center where
you are located. These charges could include maintenance, waste or
snow removal, utilities, office and office personnel staff, taxes and
insurances for maintaining your shopping center.
Additional rental charged if your sales exceed a predetermined
amount of sales. For example: 6% of sales over $750,000 per year.
The total costs of base rent, C.A.M (Common Area Maintenance) and
percentage rent
Percentage of sales dollars paid to Cheeburger Cheeburger. This
amount is defined in your franchise agree,emt.
ACCOUNT TYPE
424
REPAIRS: EQUIPMENT
425
REPAIRS: FACILITY
426
RUBBISH REMOVAL
304
SUPPLIES: PAPER
427
SUPPLIES: SMALLWARES
428
TELEPHONE
429
430
431
432
433
UNIFORMS
ELECTRIC
GAS
WATER
DESCRIPTION
OPERATING EXPENSES
Costs to repair equipment which are not covered by maintenance
contracts.
Costs to repair your facility. These could include painting, electrical,
carpentry or plumbing expenses relating to your facility but NOT to
equipment.
Cost of trash removal if not covered in your C.A.M. charges.
Paper costs related to the sale of product. This includes take-out
bags,boxes and cups/lids, kitchen paper towels, deli paper, foil, etc.
Cost of all utensils, knives forks spoons, kitchen smallwares, etc.
The cost of all telephone equipment, service lines and business call
charges.
Cost of business related travel. This could include air fare, hotel,
meals and ground transportation.
The cost of uniforms purchased
Cost of electricity
Cost of natural or propane gas
Cost of water
OTHER EXPENSES
502
TAXES: CORPORATE
601
DEBT SERVICE
INVENTORY
In the restaurant business, there are only two items that you can directly control
that will greatly influence your profitability and cash flow; inventory and payroll.
Taking and analyzing your inventory is one of the most important responsibilities
you will have as an owner/operator of a Cheeburger Cheeburger restaurant.
The taking of an accurate weekly inventory will serve several purposes:
1. Ordering products and supplies - You will need to know:
How much of a product you have on hand or in stock.
What quantity of product you have used within a specific
period of time.
What amount of that product you will have to buy in order
to service the business you anticipate doing over a weeks
period of time.
2. Determining waste or possible pilferage that will greatly influence your
profitability.
3. Control the dollar amount of inventory you carry on a week to week
basis. Carrying excessive inventory will reduce your cash flow and
lessen the amount of money you have to pay other bills. An excess in
perishable items will lead to spoilage and increase your food cost.
The dollar yield of a product is the ratio of the amount of total sales you can
expect to do with a given quantity of the product.
Dollar yield ratios are expressed as dollars per standard unit of measure.
Units of measure vary from product to product. For example, meat is
inventoried by pounds, while ice cream is inventoried by the gallon.
The unit of measure you should use for a products dollar/yield ratio is the unit
used on the Weekly Food Inventory form.
Lets look at an example. The dollar/yield for 1 bag (50 pounds) of Colossal
Spanish onions is $1000. This means one can expect to use 50 lbs. of
onions for every $1000 in total adjusted sales.
Use your total adjusted sales figure (Total Sales - Over Rings - Voids - Sales
Tax = Adjusted Sales) to figure $Yield.
The Formula for figuring $Yield is:
Total Adjusted Sales (For 4 Weeks) = $Yield
Product Usage (For 4 Weeks)
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INVENTORY 3
EXAMPLE
Week 1
Week 2
Week 3
Week 4
Product Usage
18 (50 lb. Bags of Onions)
19 (50 lb. Bags of Onions)
21 (50 lb. Bags of Onions)
22 (50 lb. Bags of Onions)
80 (50 lb. Bags of Onions)
lead to spoiled product which will increase your food cost and
adversely effect your profitability
Reduce your cash flow thus tying up dollars that could be used to pay
bills.
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INVENTORY 4
Copyright 2006 Cheeburger Cheeburger Cheeburger Restaurants, Inc. Fort Myers, FL
Taking an inventory takes TIME if properly done. A properly taken inventory will
assist you in:
Determining $Yields.
Setting your Daily Prep Schedule.
Ordering product.
Analyzing your food usage versus Ideal Food cost.
Maximizing your profitability.
None of the above items will be able to be determined accurately if you do not
take an inventory.
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: INVENTORY 5
Copyright 2006 Cheeburger Cheeburger Cheeburger Restaurants, Inc. Fort Myers, FL
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: DAILY PREP 1
If your lunch sales are 67% of your total days sales and dinner accounts for 33%
of your total days sales, the following formula needs to be used to split your total
prep amount
67% X
3 = 2 Cases
33% X 3 = 1 Case
Lunch
Prep
Morning
Dinner
Prep
Afternoon
Amount Amount
Prep
Amount Amount
Prep
7. At the end of the day, note any carry over or wasted product amounts
so adjustments to Build To Amounts or $Yields can be made.
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: DAILY PREP 2
Copyright 2006 Cheeburger Cheeburger Cheeburger Restaurants, Inc. Fort Myers, FL
If a supplier knows that these are the services that you value from his business,
you will have a better chance of having superior service.
Accurate ordering ensures an adequate supply of quality product to meet your
guests needs while keeping a minimum amount of dollars tied up in inventory.
Ordering is similar to calculating daily prep amounts. Calculating accurate orders
requires up-to-date $Yields and sales projections.
The formula for ordering is:
Projected Sales = Base Order X 1.2 (cushion) = Build To
$Yield
The Cushion increases the amount of your order to allow for a safety factor
when ordering. For produce which has a short shelf life (the time a product lasts
before it becomes unusable), a factor of 1.1 can be used.
Build To
- On Hand
- Ordered But Not Received
= Order
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: ORDERING & RECEIVING 1
Copyright 2006 Cheeburger Cheeburger Cheeburger Restaurants, Inc. Fort Myers, FL
FIRST.
2 Weeks ago
Last Week
Average
NEXT.
Tue.
1550
1450
1650
Wed.
1700
1800
1750
Thu.
1850
1950
1900
Fri.
2300
2400
2350
Sat.
3200
3400
3300
Sun.
2600
2500
2550
Total
14600
14800
14850
Example:
We are placing an ORDER Sunday night after closing for
ONIONS.
This order will be DELIVERED MONDAY MORNING before
opening.
The order must LAST THROUGH FRIDAY, the next delivery day.
Even though the next delivery is on Friday, we must order enough to last through
Friday in case the delivery comes at the end of the day.
Place
Order
Sun.
Night
Must Last
Order
Next
Delivered
Delivery
Mon.
Friday
Morning
Tue. Wed. Thu. Daytime
}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}
Sat.
Sun.
THEN.
Average
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: ORDERING & RECEIVING 3
RECEIVING PROCEDURES
1. It is managements responsibility to determine who is authorized to accept
deliveries.
2. Deliveries should only be accepted between the hours of
9:30 a.m. - 11:30 p.m. and 2:30 P.M. - 4:30 P.M.
3. Procedures for accepting deliveries.
Stay with the delivery person as they bring product into the restaurant.
Even though a delivery driver may seem and act friendly, be cautious.
If left unattended, the delivery person may take product delivered and
checked by you, back to the truck. Never let new merchandise be
mixed with old merchandise. This may become confusing and lead to
you being shorted on a product.
4. Date all items received using a magic marker and masking tape. This
will ensure a First In, First Out rotation of your product.
5. Sign the invoice only after you have noted any quantity or price
discrepancies and any items that you returned to the delivery person.
6. Immediately put the delivered product where it belongs. Make sure
that you rotate this product so that older product is used first.
7. If anything that you needed was not delivered, make
arrangements to get the missing product.
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: ORDERING & RECEIVING 4
PRODUCT VARIANCES
A product variance shows if food was lost or gained in some way. It is the
difference of what should have been used and what was actually used.
Calculating variances can help you identify food-handling problems such as
product rotation, mistakes on orders and theft.
Ideal Usage
The formula for calculating a product variance is: - Actual usage
= Product Variance
IDEAL USAGE
To calculate Ideal Usages you will need
Classic.
Third lb.
Half lb.
Three Quarter lb.
Pounder
Patty Melt
Kids Cheeburger
Kids Burger
POUND COMBO
CLASSIC
1/3 LB. SEMI
LB. SERIOUS
LB. DELERIOUS
1 LB. GROUP
PATTY MELT
KIDS CHEEBURGER
KIDS BURGER
= 5.5 oz.
= 7.0 oz.
= 10.0 oz.
= 14.0 oz.
= 20.0 oz.
= 10.0 oz.
= 3.5 oz.
= 3.5 oz.
48
2422
1430
1158
180
135
164
433
124
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: PRODUCT VARIANCES 1
Above left are the recipe amounts for the burgers offered at this location. The
above right represents a section of the Menu Item Sales Report. It totals the
amount, by category, of burgers sold over a months period of time.
Ideal Usage for burgers sold is determined by multiplying the recipe amounts for
each type burger by their total units sold.
In this example, 44,113 oz. or (44,113/16) 2757 lbs. of ground chuck should
have been used to produce the burgers sold at this location.
ACTUAL USAGE
The second component of a product variance is Actual Usage. This product
came into the store at some point and is no longer in the store. It may have
served customers it may have been wasted it may have been eaten by the
staff it may have been stolen.
PRODUCT VARIANCES
A product variance is the difference of what should have been used and what
was actually used.
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: PRODUCT VARIANCES 2
Example: Hamburger
2757 lbs. ground chuck
- 2786 lbs. ground chuck
29 Lbs. ground chuck
This example shows that we used 29 lbs. more ground chuck than we should
have used.
Why?
There are several reasons why there was a 29 lb. negative variance. Some of
these reasons could be:
Whatever the reason, you lost 29 lbs. of ground chuck , which could have made
84 classic burgers totaling ($3.95 X 84) $331.80 in retail sales.
In order to help reduce this variance, the following steps should be taken
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: PRODUCT VARIANCES 3
You can not calculate the product variance of every product used in your
restaurant. You should calculate the product variances for:
2002 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ft. Myers, Florida
SECTION: PRODUCT VARIANCES 4
INVENTORY ITEM
Bacon
Chicken Breast
Hamburger
PACK
Lb.
Lb.
Lb.
3.5 OZ.
5.5 OZ
7 OZ
10 OZ
Hamburger Total
Usage
Unit Cost
COGS-$$$
Value on Hd
0
0
$0.00
$0.00
0.0
0
0
0
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
TOTAL MEATS:
Bananas
Carrots
ColeSlaw
Iceberg Lettuce
Lemons
Mushrooms
Onions
Portabella Mush.
Potatoes
Red Cabbage
Romaine Lettuce
Salad Mix
Strawberry
Tomatoes
Lb.
Lb.
Lb.
Head
Each
Lb.
Lb.
Lb.
Lb.
Head
Head
Lb.
Lb.
Lb.
TOTAL PRODUCE:
INVENTORY ITEM
A-1 Sauce 12/10oz.
BBQ Sauce
Black Pepper
Pepper Packets
Croutons
Garlic Salt
Ketchup Bottle
Ketchup Pouch
Ketchup Packets
Mayonnaise
Mayonnaise Packets
Mustard
Mustard Packets
Olives
Olive Oil
Pickles
Relish
Salad Dressing - French
Salad Dressing - Itallian
Salad Dressing - Ranch
Salad Dressing - T. Island
Salad Dressing - Fat Free
Salt
Salt Packets
Sweet n Low
Tobasco Sauce
Vinegar
PACK
Bottle
Box
Lb.
Box
Box
Bottle
Bottle
POUCH
Box
Gallon
Box
Bottle
Box
Jar
Can
Pouch
Bottle
Box
Gallon
Box
Gallon
Box
Gallon
Box
Gallon
Box
Gallon
Container
Box
Box
Bottle
Bottle
Usage
Unit Cost
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
TOTAL CONDIMENTS:
COGS-$$$
Value on Hd
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
INVENTORY ITEM
PACK
American Cheese
Blue Cheese
Cheddar Cheese
Cheddar Cheese Sauce
Pepper Jack Cheese
Provolone Cheese
Swiss Natural Cheese
Lb.
Lb.
Lb.
Lb.
Lb.
Lb.
Lb.
Carton
Tub
Tub
Tub
Tub
Tub
Tub
Container
Lb.
Gallon
Usage
Unit Cost
COGS-$$$
Value on Hd
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
#REF!
$0.00
#REF!
Container
Can
Box
Jar
Container
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
INVENTORY ITEM
White Bread - ^'
Rye Seeded Bread - 6"
Kiaser Roll - 3"
Kiaser Roll - 4"
Kiaser Roll - 6"
PACK
Loaf
Loaf
Package
Package
Package
Usage
Unit Cost
COGS-$$$
Value on Hd
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Wine
Wine
Wine
Wine
Wine
Box
Box
Box
Box
Box
Box
Box
Packs
Packs
Packs
Box
Bottle
Bottle
Container
Container
Container
Bottle
Bottle
Bottle
Bottle
Bottle
Bottle
Bottle
Bottle
Bottle
Bottle
Bottle
Bottle
Bottle
TOTAL BEVERAGES:
INVENTORY ITEM
18" Aluminum Foil
18" Cello Wrap
Bag - #10 White Paper
Bag - Logoed
Bag - T Shirt
Bleach
Boil Out Compound - Fryer
Boxes 10" X 6" X 3"
Boxes 6" X 6" X 2 1/2"
Boxes 6" X 6" X 4"
Can Liners 12 -16 Gallon
Can Liners 45 Gallon
Classic Cruisers 10 Types
Coffee Stirrers
Cup - Foam - 12 oz.
Cup - Foam - 24 oz.
Cup - Lid - 12 oz.
Cup - Lid - 24 oz.
Degreaser
Frill Toothpicks
Glass Cleaner
Gloves - Disposable
Grill Bricks
Guest Checks
Paper - Deli 12" X 10 3/4"
Paper - Patty 5 1/2" X 5 1/2
Paper Towel - Brown
Paper Towels - Kitchen
Plastic Forks
Plastic Ice Tea Spoons
Plastic Knives
Plastic Spoons
Register Rolls
Sanitizer
Souffle cup 2 oz.
Souffle Cup 4 oz.
Souffle Lid 2 oz.
Souffle Lid 4 oz.
Straws - Unwrapped
Toilet Tissue
Toilet Tissue
Towel - Hosehold Roll
Towel - Hosehold Roll
Towel - Brown Paper
PACK
Roll
Roll
Bundle
Case
Case
Bottle
Bag
Bundle
Bundle
Bundle
Case
Case
Case
Box
Sleeve
Sleeve
Sleeve
Sleeve
Bottle
Box
Bottle
Box
Each
Box
Bundle
Bundle
Each
Roll
Case
Case
Case
Case
Case
Gallon
Sleave
Sleave
Sleave
Sleave
Box
Roll
Roll
Each
Each
Each
Usage
Unit Cost
COGS-$$$
Value on Hd
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
INVENTORY ITEM
PACK
Usage
Unit Cost
COGS-$$$
Value on Hd
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Each
Pack
Inventory
Pack
Each
Each
Bundle
Each
Bundle
Bundle
Bundle
Bundle
Bundle
Bundle
Bundle
Each
Box
Each
Each
Sleave
Sleave
Sleave
Box
Roll
Roll
Each
Each
Each
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
INVENTORY ITEM
Recap
Total Meats:
Total Produce:
Total Condiments:
Total Dairy:
Total Other Products:
Total Baked Goods:
Total Beverages:
Total Paper & Supplies:
Total Miscellaneous:
Grand Total:
Gross Sales:
Food Cost %:
Paper Cost %
PACK
COGS-$$$
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Unit Cost
#DIV/0!
#DIV/0!
COGS-$$$
Value on Hd
aisle widths, egress requirements, etc.). All parties will have 10 days to review the layout
and send their comments back to the Director of Design & Construction for possible
revisions. Final layout and the approval thereof is the responsibility of the Director of
Design & Construction. Please review this layout carefully as this plan will be the basis
for Step Six. Revisions to the floor plan after Step Six will likely result in staff design
and drafting fees being charged.
Steps Six, Seven & Eight:
The Director of Design & Construction will provide you and your architect with a CAD
plan of your store layout, a CAD plan of Cheeburgers Typical Interior Details, a CAD
plan of a typical Cheeburger Reflected Ceiling/Lighting layout, CAD plans of typical
Cheeburger interior elevations and an equipment specific listing of typical equipment
rough-in/points of connection. Once your CAD plan is finished, a Cut Sheet Zip File
detailing the standard Cheeburger equipment items and a list of typical rough-in
connection requirements will be forwarded to you for disbursal to your local architect, for
your own use and for your General Contractor. From these materials, your architect will
prepare a full set of construction plans (as necessary to suit local building code review
and permits) and submit one electronic set of these plans to the Director of Design &
Construction. The Director of Design & Construction will review these plans with regard
to adherence to Cheeburger specs., note any required changes, and notify you via a Plan
Review Memo as to revisions or corrections that may be necessary.
THE ARCHITECT THAT YOU HAVE SELECTED WILL BE RESPONSIBLE
FOR INSURING THAT THESE PLANS MEET ALL LOCAL CODES AND/OR
REQUIREMENTS, MOST ESPECIALLY, THOSE ITEMS RELATED TO THE
MOST CURRENT ADA COMPLIANCE GUIDELINES.
Step Nine:
You or your architect will be required to resubmit the revised/corrected plan pages to the
Director of Design & Construction. When approved, Director of Design & Construction
will issue a Plan Approval Memo to you and the Cheeburger store design staff via email.
Once your plans are approved by Cheeburger please you or your architect must submit
one complete paper set of plans to the Director of Design & Construction for use during
construction to record any changes that may impact item selections, sizing, etc.
Step Ten:
Submit your plans to the local authorities (building department, health department, etc.)
for necessary approvals. Since the governmental approval process can take anywhere
from two to eight weeks this submittal can be done concurrently with the Cheeburger
plan review process. In some instances, it could take longer than eight weeks for local
government approvals please factor this into your store opening time line. Any
material changes to the plans by the governing authority after approval by Cheeburger
Cheeburger must be sent as paper copies to the Director of Design & Construction.
Step Eleven:
Submit your plans to at least three local contractors to obtain construction bids
including the receiving, inspection, handling, assembly and setting/mounting in place of
all furniture and equipment items (unless specified otherwise in your project quote for
same. Allow a minimum of two to three weeks for the contractors to respond. Use the
example Bid Breakdown provided to summarize the bids received. Once you have
received bids and completed the summary you must send all bid information to the
Director of Design & Construction for review. During this process the Director of
Design & Construction will analyze the information and help you make an informed
decision as to which contractor to select. Ultimately, however, the selection of a general
contractor is yours.
You will receive a quote from Rees Design/Sales for the equipment, furniture and
specialized interior finish materials, lighting and dcor items called for on your specific
restaurant layout. If you choose to purchase the equipment, furniture or materials
elsewhere, remember, there are NO SUBSTITUTIONS ARE PERMITTED. The
purchased items and materials must be of the same brand and model number as specified
on the Required Equipment list & the Required Interior Finish Materials list. A copy
of your quotation (with all equipment & materials details and line item pricing) must be
submitted to the Director of Design & Construction and approved by Cheeburger
Cheeburger before it is ordered. Any deviation from the specified equipment and/or
materials will hold up the final approval of your restaurant and therefore its opening
date. Please allow six to ten weeks (depending upon seasonal demands) from the time
you order your equipment and/or materials until delivery to the restaurant. Your G/C
MUST review and verify finish materials quantities and any site specific sizes of items
such as wall benches, pass-thru window openings & related wall thicknesses, etc. with
your selected supplier prior to ordering to insure that appropriate and adequate quantities
are provided on the initial order. Failure to do so will most likely result in increasing
your investment and/or delaying your restaurants opening.
Steps Twelve, Thirteen & Fourteen:
Once you have hired a contractor, have received all local permits and approvals and
selected your equipment supplier, a completed Construction Budget including equipment,
materials and "Decor" package are to be submitted to the Director of Design &
Construction. Once approved, the Director of Design & Construction will inform you
that construction can begin. Please provide your selected G/C with a copy of the
Cheeburger Equipment Cut Sheet Zip File for job site use as may be necessary.
By this time you will have been contacted by the Director of New Store Openings who
will provide an updated version of the "Cheeburger Cheeburger New Store Opening
Manual" in binder form. This manual will help guide you through all the necessary
remaining steps you'll need to take to get your restaurant open. It will be reviewed with
you by the Director of Training during your formal franchise training. The initial review
will outline the timetable for all tasks which you'll need to complete. The Director of
New Store Openings will contact you at least once per week 30 days prior to opening to
review your progress. Once construction has started it will be your responsibility to
provide the Director of Design & Construction with an update as to any and all
construction cost revisions (additions or deducts) every two weeks as your store build out
continues. This is critical & necessary to insure that your construction costs end up
within the Construction Budget as set forth above.
This process and all related documents are intended to help you through the construction
of your restaurant. It is both a guideline AND the Cheeburger Cheeburger procedure that
you are required to follow. Any deviations from this policy will most likely result in
unreasonably increasing your investment and/or delaying your restaurant's opening.
If at any time you have any questions please don't hesitate to contact the Director of
Design & Construction and/or the Director of New Store Openings.
9
10a
10b
11
12
13
14
15
16
17
DESCRIPTION
Vitro #BGA-125 30x42 table w/B-Series black & chrome cast iron base
lam. to be Wilson Art #1747-01 Beige Illusion, (quan. per site plan)
Vitro #BGA-125 36x36 table w/B-Series black & chrome case iron base
l am. to be Wilson Art #1747-01 Beige Illusion, (quan. per site plan)
Vitro #BGA-125 24x30 table w/B-Series black & chrome case iron base
lam. to be Wilson Art #1747-01 Beige Illusion, (quan. per site plan)
Vitro #934 chair w/chrome frame w/Grade 1 uph. uph. to be Grade 1
Naugahyde Stratford Teal, (quan. per site plan). Optional Grade 3
Naugahyde Spirit II Turquoise uph. is also acceptable.
Vitro #BGA-125 42 round bar hgt. table w/C-Series black & chrome cast
iron base lam. to be Wilson Art #1747-01 Beige Illusion, (quan. per
site plan)
Spartan #CFCS host/hostess stand lam. To be Wilson Art #1747-01
Beige Illusion
Laminate construction work counter top w/self edge lam. per fin. sched.,
(size and shape per plan)
I.R.S.G. E-Poxy epoxy coated counter support shelving 34 posts, 24
deep shelves, (shelf length and quan. per site plan)
Vitro #264-782 free standing bar stool w/chrome frame, chrome seat ring
w/black trim stripes, Grade 1 uph. uph. to be Grade 1 Naugahyde
Stratford Teal, (quan. per site plan). Optional Grade 3 Naugahyde Spirit
II Turquoise uph. is also acceptable.
Laminate construction serving counter top w/ribbed polished 1-1/4
aluminum edge lam. to be Wilson Art #1747-01 Beige Illusion, (size
and shape per plan)
Laminate construction service area counter top w/ribbed polished 1-1/4
aluminum edge lam. to be Wilson Art #1747-01 Beige Illusion, (size
and shape per plan)
I.R.S.G. E-Poxy epoxy coated counter support shelving 34 posts, 24
deep shelves, (shelf length and quan. per site plan)
P.O.S. unit, (quan. per site plan) outside vendor item
Remote order printer outside vendor item
Victory #UR-48-SBS work top refrigerator
FCS custom 18x48 16 ga. stainless steel pass-thru shelf (length may
vary per site plan)
Nelson #BD-8 dipping cabinet w/digital temp. control & stainless steel
collar gaskets white enamel finish
FCS custom 18x30 16 ga. stainless steel pass-thru self (length may vary
per site plan)
Supremetal #CR-HS-15 hand sink w/4 legs, faucet & drain fitting
Copyright 2006 Cheeburger Cheeburger Cheeburger Restaurants, Inc. Fort Myers, FL
Page Two
ITEM #
DESCRIPTION
18
19
20
21
22
23
24
25
26
27
28
29 & 35
30
31a
32
33
33 Alt.
Cheeburger Cheeburger Furniture, Equipment & Specialty Materials Specs. Page Three
ITEM #
DESCRIPTION
34
35
36
37
38
39
40a
40b
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
68
69a
69b
70
71
72
73
74
75
76
77
78
79
80
Page Four
DESCRIPTION
shelves & 18 deep upper shelves, (size & quan. per site plan) Silver
epoxy finish
APW #W-3V counter top hot food well (cooker/warmer)
Hatco #GRAH-42 heat lamp w/toggle switch & remote switch housing
(length may vary with site plan)
Spare Number
Water heater 80 gal. capacity - general contractor item (capacity may
vary per local code)
Portable bread/bun rack outside vendor item
Grease trap or recovery unit (if required - size and location as dictated by
local code)
Millberg #300 service divider rail 2 ea.
FCS custom 16 ga. 18 high stainless steel pass-thru window side opng.
wall caps & top opng. wall caps (length per plan) quan. per plan
Spare Number
Desk locally supplied item
Office chair locally supplied item
Office file cabinet locally supplied item
Spare Number
Eagle #501885-MOD double row stepped 48 bottle rack w/dropped front
edge
Cecilware #444M-mod four toppings unit w/4 ea. #A-2004 jars w/4 ea.
#A-9000 hinged lids 2 sets of each
FCS custom 16 ga. stainless steel dry toppings dispenser step/riser
Aero #3TSS-2448 stainless steel glass rack storage unit w/work top, back
splash & double undershelf
Spare Number
Dispense-Rite #ADJ-NW-81 wall mount cup dispenser 1 ea. 12 oz., 1
ea. 24 oz.
Aero #3W-12120 wall mount shelf (length may vary with site plan)
Trash receptacle smallwares package item
Aero #3TSS-3636 work table/back splash & double under shelf (if
optional #31b 36 Vulcan griddle is used this item is not needed)
Aero #3TSS-3648 work table w/back splash & double under shelf (length
may vary with site plan)
FCS custom 6-1/2 wide x 14 deep16 ga. stainless steel printer shelf
Kelmex #EL-515-15 employee locker set beige
Waiting bench to be purchased locally length will vary with floor plan
(or Vitro #S-ST settee, uph. in Grade 1 Teal)
Spartan #F-904-A giftware display case w/mirrored inside doors, interior
light w/lamp & door locks (length may vary per floor plan)
Copyright 2006 Cheeburger Cheeburger Cheeburger Restaurants, Inc. Fort Myers, FL
Page Five
82
All equipment and furniture item numbers shown correspond to Cheeburger Cheeburger
site specific floor plan. All gas fired items shall include casters, T&S quick disconnect
fittings & AGA required restrainer kits. All cooler & dry storage shelving units to be 4
post/stand alone shelving sections as shown on the floor plan to allow maximum site
arrangement flexibility.
REQUIRED INTERIOR FINISH MATERIALS & DCOR
ITEM #
DESCRIPTION
F1
F2
F3
2
3
4
5
8
9
10
11
14
Page Six
Standard dcor package 10 pc. RDS custom slogan sign grouping &
1 ea. Jantec custom neon Cheeburger sign
Hudson Valley #7620-SN 15 hanging fixture (quan. per site plan)
Hudson Valley #7630-SN 10 hanging fixture (quan. per site plan)
Quorum #420525-18 neon ceiling fan, (quan. per site plan)
RDS custom Cheeburger Cheeburger 20 dia. neon clock w/slotted
spinner
RDS #765 1-1/4 wide edge trim molding for soda counter units (quan.
per site plan)
Lifesize Stand-Ups cardboard figures James Dean , Marilyn Monroe,
Elvis, Humphrey Bogart Betty Boop & The Three Stooges
Misc. tin signs 15 total
Neon signs package of 3 (Jukebox Sat. Nite, Fab. 50s, 5 Cents a Dance)
RDS custom giant soft sculpture stuffed Cheeburger
Design Ideas #3511619 silver mesh paper towel holder (quan. per site
plan)
Design Ideas #120939 silver mesh table top organizer (quan. per site plan)
DESCRIPTION
13
DESCRIPTION
SUPP. BY
INST. BY
G/C
G/C
G/C
G/C
G/C
G/C
G/C
G/C
G/C
OWNER
G/C
G/C
G/C
G/C
G/C
G/C
G/C
G/C
G/C
G/C
OWNER
DESCRIPTION
Tables see Furniture & Equipment Specs.
Chairs - see Furniture & Equipment Specs.
Bar stool - see Furniture & Equipment Specs.
Booths/wall benches - see Furniture & Equipment Specs.
Waiting bench locally supplied item
Non-public corridors, walls above border trim & exposed trussed, roof
Deck, exposed duct work to be painted color to be white or black
Painted wainscot (for older store remods. only) Scuffmaster Scrubtough
#LE249 Naples Beige w/satin finish requires approval on a store by
store basis
Menu board (if applicable) requires approval on a store by store basis
Exterior awnings (if applicable) Astrup Cooley-Brite awning fabric color #0219 Pink w/black lettering to match Cheeburger Cheeburger
type face
Ceilings all public areas to be Armstrong Second Look white w/
matching grid, kitchen, service and soda bar areas to be Capul Vinyl Rock
w/matching grid (or equal)
Decorative ceiling fans Craftmade #CXL52BN/B55S-WP w/4 med. base
fitter. Glass to match Hudson Valley light fixture #17b.
Solar shades (if required) MechoShade Thermoveil #1304 Black/Brown
- manual roller shade configuration
Standard dcor package 10 pc. RDS custom slogan sign grouping & 1 ea.
Jantec custom neon Cheeburger sign
RDS custom Cheeburger Cheeburger 20 dia. neon clock w/slotted spinner
RDS #765 1-1/4 wide edge trim molding for soda counter units
Lifesize Stand-up cardboard figures James Dean , Marilyn Monroe, Elvis,
Humphrey Bogart, Betty Boop & The Three Stooges
Misc. tin signs 15 total
Neon signs package of 3 (Jukebox Sat. Nite, Fab. 50s, 5 Cents a Dance)
RDS custom giant soft sculpture stuffed Cheeburger
Spectrum Diversified #411 Orbit chrome paper towel holder
Design Ideas #120939 silver mesh table top organizer
Page Two
SUPP. BY
INST. BY
OWNER
OWNER
OWNER
OWNER
OWNER
OWNER
G/C
OWNER
OWNER
G/C
G/C
G/C
OWNER
OWNER
G/C
OWNER
G/C
G/C
OWNER
G/C
OWNER
OWNER
OWNER
OWNER
OWNER
OWNER
OWNER
OWNER
G/C
N/A
OWNER
OWNER
OWNER
OWNER
OWNER
OWNER
OWNER
N/A
N/A
N/A
GENERAL NOTES
-
All installation adhesives and/or fasteners to be by G/C and to be site appropriate. All floor tile grout to be
by G/C, to have silicone grout additive and to be dark charcoal in color.
All custom laminate construction cabinetry to have exterior grade plywood or MR rated substrate. All
painted areas to be primered and to have two finish coats.
All new construction to be 3-5/8 structural metal studs w/a minimum of 5/8 Type-X rated gypsum board
(green label gyp. bd. OR cement board to be used in all moisture prone areas)
All areas designated as having wall mtd. Shelving to have plywood or 16 ga. stainless steel backing
behind gyp. bd., FRP or quilted stainless bottom @ 48 AFF, top @ 96 AFF.
Page Three
Tile & carpet are supplied by owner. All thresholds, transitions, trim, adhesives, floor patch, leveling
compound and related items for a complete floor covering installation are to be furnished and installed
by G/C.
Any and all requested deviations from this list must be submitted in writing to CCR, Inc. for review and
may not be implemented without written approval.
Original Layout
Gene Rees
Rees Design Sales
301 East Main Street
Carnegie, PA 15106
412-278-1991 fax 412-278-1090
Original layout provided by franchisor. Rees Design is available to
provide the balance of interior design work on a contract basis.
2.
Signage
Recommendations for sign companies are available upon request.
You are encouraged to get other quotes from several vendors. All
signage must meet local codes. Red LED signs cost less than red
neon signs but white LED signs cost more. LED signs cost
considerably less to run than neon. You may purchase your sign for a
local vendor, but all signage designs and layout must be submitted to
Bob Wright for approval before placing final order. You are
encouraged to get quotes from our recommended vendors as they
have provided reasonable pricing in the past.
3.
Equipment Package
Gene Rees
Rees Design Sales
301 East Main Street
Carnegie, PA 15106
412-278-1992 fax 412-278-1090
Gene will provide a list of equipment, their specifications and a price
quote. Equipment may be purchased from Rees Design or any
reputable supplier provided the equipment meets specifications
provided by Cheeburger Cheeburger Restaurants, Inc.
4.
Interior Design
Gene Rees
Rees Design Sales
301 East Main Street
Carnegie, PA 15106
412-278-1993 fax 412-278-1090
Rees Design is the only approved supplier for certain interior dcor
items, including interior sign package, border paper and chair rail.
Revised 06.2013
5.
Insurance
Suggested amounts of coverage are located in the franchise
agreement. Obtain a local vendor. If you have any questions, please
contact Jul Friez (jfriez@cheeburger.com)
6.
Marketing
Bob Wright
Wright & Company
305-304-4166 fax 305-289-0548
bobwright@cheeburger.com
Bob will you develop a grand opening plan and an ongoing marketing
program tailored to your location. Wright & Company is on a fixed
monthly retainer paid by the A&D fund. You not be charged for Bobs
time, but you will be charged for any outside services. Bob will create
materials and send them to your printer for local production. Any
commission earned by Wright & Company for placement of your
advertising will be taken off your bill to reduce the total. You pay a net
fee, not a gross fee,
7.
Menus
Bob Wright
Wright & Company
305-304-4167 fax 305-289-0548
bobwright@cheeburger.com
In store and take out menus will be created by Wright & Company with
your input and franchisor final approval. The prices you charge are
entirely up to you. CCR will make suggestions to you on how to
determine a competitive pricing strategy. The ultimate decision on
pricing is yours. Bob will send a template for order pads, fax menus
and childrens menus to your local printer.
8.
POS System
ParTech, Inc.
David Cooperman
800-781-0458
dcooperman@touchpos.com
National pricing has been established by Cheeburger Cheeburger
Restaurants, Inc. for the ParTech POS4XP System with Pixel Point
Software. This is the only approved POS System.
Revised 06.2013
9.
In Store Music
Cheeburger Radio
Ron Hynning
PCM Technologies, Inc.
630-495-8863
Ron.hynning@pcmusic.com
Cheeburger Cheeburger Radio is a customized, in store radio program
built exclusively for Cheeburger Cheeburger Restaurants, Inc. It brings
the nostalgic soda fountain diner restaurant to life with wonderful retro
music. The very best music of the 50s, 60s and 70s. To establish
your account, please use the Cheeburger Radio link on the vendor
section of the intranet.
10.
Sysco
Sysco is the purveyor for most of our food and paper products.
Locally, you will have to set up vendors for produce with the exception
of potatoes which come from Sysco. Bread will be delivered by Sysco.
CCR will assist you in this process. Product specifications will need to
be strictly adhered to. Sysco, through our vendor partners, will provide
free equipment for you to use with their products. This equipment
program is handled through Jeffrey Jablow. Do not contact Sysco
directly regarding these items. They include a Gehl Cheese
Dispenser, Milk Dispenser (if applicable by local law), Restroom and
Kitchen towel dispensers, Toilet Tissue dispensers and tea dispensers
from Maxwell House.
11.
Coffee/Tea
Coffee is an optional beverage in your restaurant. Tea, however, is
mandatory. We recommend a program through Royal Cup Coffee,
however, you are welcome to contract with a local coffee/tea provider if
you choose to do so. Speak with Jeffrey Jablow for more details on
what is expected and what you should be looking for.
12.
Revised 06.2013
13.
Smallwares
Carnegie Equipment
George Ferris II
(814) 942-0691 ext 204
Carnegie Equipment is our preferred vendor for smallwares. You may
purchase smallwares from any reputable vendor as long as everything
you purchase meets our specifications. You can access the
Cheeburger online catalogue through our intranet system.
14.
CO2 Supplier
NuCO2
John-Paul Venanzi
(772) 781-3515
NuCO2 supplies exterior CO2 tanks which are serviced on a regular
basis.
15.
Inspections
Consult local authorities for appropriate health, building and fire
inspections. A CO is required before we can begin training in your
restaurant.
16.
T-Shirts/Aprons/Embroidered Uniforms
Retail is a very important part of our concept and an excellent source
of alternate revenue. You will be provided with a list of preferred
vendors from which you will select a company to provide you with staff
uniforms, aprons, logoed wear and promotional items. This list is
available online.
17.
Neon
Neon must be ordered locally because it is too fragile to be transported
safely. You can ask your contractor for a bid or use the Yellow Pages
to obtain other bids.
18.
Revised 06.2013
19.
20.
21.
22.
Trivia Cards
Each table must have 20 cards and they must be laminated. Take
them to Kinkos and ask for a roll laminate and you do the cutting. This
will save you a great deal of money. You will find card refill packages
at local toy or hobby stores.
23.
24.
Revised 06.2013
25.
Revised 06.2013
-- revised 1.1.07
Micros
Issue A Card
Merchandise
Gift Certificate Sale
Pay Cash or Credit Card
Re-Load A Card
Merchandise
Gift Certificate Sale
Pay Cash or Credit Card
Redeem A Card
Close out check to Gift Certificate
Redemption. Include Total, Plus Tip Amount
Tip is subtracted from final cash the same as a credit card
-- revised 1.1.07