French Fries/Hash Browns OPS

Operational
Procedures
Sheet

Responsibility: Shift Manager must ensure procedures followed

H
HAZARD
Potential Hazards Preparation Station preparation Follow Manual
Handling
Hot Surfaces
Hand ✔ Check product stock Procedures
levels.
Manual Handling sanitation/gloves Follow Manual Handling
✔ Own appearance ✔ Follow the 24/2 rule: Procedures for handling
Hot Oil 24 hours of paper
(as per Appearance heavy objects eg. Lift full

FRENCH FRIES/HASH BROWNS

Slippery Floors stock, a maximum of bag of fries and Hash
Policy). 2 hours of
Electricity ✔ Wash hands using frozen/refrigerated
Browns correctly.
AMH Handwash stock, 30 minutes for
Follow the OPS to control all
for 20 seconds, frozen fries.
identified hazards. Wear PPE
rinse and dry Temperature settings
as instructed.
thoroughly with and cooking times
Report problems/hazards paper towels/hand
Hash Browns
dryer.
Inform shift manager of any
hazards, product or
equipment problems. Enter
Rewash as needed at
least once per hour.
first in
FIFO first out
Fryer: 360oF (182oC),
Cooking time:
all hazards in Hazard Log. ✔ Use hands with blue gloves As you pull product from 2 minutes, 45 seconds
when handling frozen the freezer, be sure you
fries and hash follow your restaurant’s French Fries
Fryer: 335oF (168oC),
Pre-requisites browns. rotation method.
To be trained on French Cooking time:
Fries/ Hash Browns, you ✔ Check station 2 minutes, 55 seconds to
first must be able to cleanliness
✔ Clean hands?
3 minutes 5 seconds
demonstrate knowledge ✔ Check station
and understanding of: equipment is clean, in
✔ Restaurant Basics Prep good repair correctly
assembled and safe.
(Do not use
equipment where
What McDonald’s readily visible parts
expects... and electrical fittings
People are our number are not in good repair
one priority or safe.) If damaged
report to Shift
✔ Walk, don’t run Manager immediately.
✔ Ask for help when ✔ Check fryers filled to
you need it oil fill line.
✔ Check condition of oil
pouring faucet and box.
Be Alert Always
watch what you are
doing. Ensure baskets are
placed carefully on the
holding rack to avoid
basket dropping into fryer
and causing injuries from
splashing oil.

© 2009 McDonald’s Corporation Page 1 of 5 Philippines revised : December 2012

All rights reserved WRIN 9021-216 French Fries/Hash Browns Tab Australia version : November 2009
McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates.
French Fries/Hash Browns OPS
Operational
Procedures
Sheet

Responsibility: Shift Manager must ensure procedures followed

Station Maintenance Lock backs Topping up oil

Fryers Check that lock backs are Top up fryers when oil falls
Skimming in place. These keep the below fill line. If oil is too
fryers in place. (Ask a low, it may not completely
Oil will break down if loose
manager if you don’t cover product, causing
crumbs are left floating in
know how to check this). product to cook unevenly.
the fryer. The oil must then
be discarded more frequently. At Use a trolley (if
a minimum, skim every 30 minutes. Be alert available) to transport
stock to kitchen or carry
Ensure there is no Do not store objects on one box at a time.
remaining water on fryer top of the stacks that
skimmer if it has been Open spout hole and pull
could fall into an open
washed and that you have Cover fryers when not in out nozzle. If Palm Olein
fryer. Do not stand on
the fry waste bin ready. use. (after close, lower Oil in carton has separated
objects such as crates or
volume periods, transition into clear and cloudy
Hold the skimmer ladders near fryers to
etc). layers, turn carton end-
firmly and as close to the clean or handle stock
end as possible (to keep To place covers without oil over-end a couple of times.
unless fryers are covered
your hands away from splashing, keep a Place on floor or other
with lids. Use the solid surface when doing
hot oil). controlled grip until covers
skimming tool to retrieve this to reduce the need to
are secure.
Insert skimmer just under floating product or objects lift its weight. Place fry
surface of oil at front on Always cover fryers in the fryer. Do not use tongs.
before removing and funnel over fryer.
one side of fryer and Do not put your hand into
carefully skim towards replacing filters or cleaning
fryers to retrieve floating
back of fryer. around fryers (including If there is no fry funnel in
wall tiles and around product or objects. Handle
Carefully lift skimmer, tilt place.
stainless steel stacks). oil baskets correctly.
slightly to drain excess oil Do not wear bracelets/ Put on PPE
and then dump ‘crumbs’ including face shield,
jewellery that may
into fry waste bin. Use filtering gloves and apron.
become attached to basket
extreme care so as not to
handles. Keep all body Lift carton to lip of fryer
come into contact with the
parts away from the top of using your strongest hand,
skimmer or splash yourself
the fry station above the and other hand to support
or another team member.
Repeat the process for the ribbon racks as it can bottom of carton.
Clean As You Go
other side of the fryer and become extremely hot.
(CAYG) Remove screw cap and
any other remaining fryers. The fry station is one of place in a safe place away
Store skimming tool as per the most visible areas in Keep floors clean from fryers (don’t put on
restaurant procedures, the restaurant. It is Sweep and mop the floor top of fryer stacks). Attach
near the fryers. important to keep it clean regularly. Never pick up faucet and open.
and organized. fries from the floor with
Dry stock Hash Product quality is also your hands. Make sure you Slowly
Browns affected if the packaging wash your hands after you pour oil
● Hash Brown transfer tray area is not kept clean. clean. onto ledge
● Skimmer Dry wipe fryer area - use Use mop to wipe up any of fryer or
yellow towels to clean or oil spills immediately to center of fryer funnel, until
● Paper towels prevent slips or falls. oil level reaches fill line,
wipe up any oil spills eg.
● Hash Brown bags transfer trays, bagging being careful not to create
area, shrouds, front or splashing. Remove faucet
● Tongs
behind fryers. and replace screw cap before
returning to stockroom. Dry
Dry stock French Clean the mirror, glass wipe any spills. Clean and
Fries panel and ribbon with 6 enemies of oil return PPE ready for next use.
● Skimmer yellow towel. Cleaning Carbon, air, salt, heat,
products should never be chemicals and water -
● Yellow towels used around food these all shorten the life Don’t overfill
● Salt, Accushaker preparation areas during of oil. Poor oil can also Be careful not to overfill
● Fry bags and boxes operation. affect fried product fryer. If there is too much
● Fry scoop quality. oil the temperature may be
too low, causing product to
undercook and oil may
bubble over top of fryer.

© 2009 McDonald’s Corporation Page 2 of 5 Philippines version: December 2012

All rights reserved WRIN 9021-216 French Fries/Hash Browns Tab Australia version: November 2009
McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates.
 French Fries OPS
Operational
Procedures
Sheet

Responsibility: Shift Manager must ensure procedures followed

Loading the Arch Fry Dispenser

Remove fries from freezer for next Adjust for
30 minutes only. Never allow fries to volume. During
thaw in the case. Never refreeze low volume
fries. periods, use the
Load arch fry dispenser by laying “lower level”
the open bag of frozen fries in indicator on the arch
bottom of hopper and gently pulling fry dispenser so fewer fries
bag up and away toward angled are dispensed into baskets.
metal piece inside hopper. For next
Low: Single basket manual fill once
bag, pull away in opposite direction. button depressed. 1 bag over 6 baskets
Alternate direction with each bag.
Medium: 1 bag over 6 baskets
Use Volume stickers as a guide when
High: 1 bag over 4 baskets
filling dispenser.
It is important to follow correct
Be gentle. Do not shake or drop $ hopper of fries, unclog dispensing
procedures when handling and
fries from bag into the dispenser.
basketing fries to achieve the maximum
Fries may break.
number of servings per case.
Cover Hopper with lid when you’ve
finished filling it. Discard empty bags
in bin.
Position holding timer. Use only
frozen fries to load the dispenser and
fill the baskets.
The optimum shelf life for the Arch
Fryer is: “COOK” from frozen state.
During low volume, keep the hopper
as empty as possible. Never have
more than a 30-minute supply of
fries in the hopper. This ensures fries
are dispensed in a frozen state.
Failure to adhere to these time
frames will lead to the Arch Fryer
becoming clogged and unusable.
To rectify this problem empty the
wheel and reload with the frozen
fries. This is a time consuming
procedure and will create issues
coming into high volume sales
periods.

Manually basketing fries

Clean basketing/rack area. Ensure Distribute fries. Be careful, fries
basketing area and rack is clean and are fragile. Wearing blue gloves,
sanitary. distribute fries over our baskets,
Remove baskets from rack, one from left to right, letting half the fries
column at a time, starting from fall into your hand before filling
column closest to fryer. basket. Pass over again from left to
right emptying rest of bag.
Position baskets. Place four
baskets in “funnel”, or on basketing Place baskets on rack. Collect all
tray, closely together. Remove and fries that may have fallen on funnel
discard any old fries from basket or tray and place in one basket. Place
before reusing. Ensure area for baskets on rack starting one row
racking fries is at hip to waist height from the bottom of column closest to
and not in a walkway/thoroughfare. fryer. Bottom row of racks should be
left empty.
Position holding timer. Fries must
be cooked from frozen.
Recommended Maximum holding
time is 30 minutes.
Remove baskets. Remove filled
baskets from bottom of column
closest to fryer first (see diagram 1).
Replace basket. Always replace
empty fry baskets on the rack from
bottom to top.

What our customer expects... 1 Remove basket 2 Carefully place basket in oil
to avoid splashing.
✔ Hot & Fresh manual rack arch fryer
1 2

✔ Salted
3 12

✔ Full bag or box

2

1 10
1

Do not place two baskets into same

Remove bottom to top, left to right. fryer at same time. Only use full fryers,
Position empty baskets on upper never split fryers.
slide left hand side.
✔ Golden brown? ✔ Fully cooked?

3 Activate timer 4 Shake basket when timer beeps 5 Remove and drain basket at
beep

FR FRIES Lift and shake

after 30 seconds

✔ Fries not
stuck
together?
Shake basket 3 to 4 times after 30
second timer beeps. Shaking keeps Remove basket when timer
fries from sticking together and lets sounds, tilt and drain for 5 to 10
oil reach all sides of every fry for seconds. Gently shake over fryer.
complete cooking. Return to oil.
© 2009 McDonald’s Corporation Page 3 of 5 Philippines version: December 2012
All rights reserved WRIN 9021-216 French Fries Tab Australia version: November 2009
McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates.
French Fries OPS
Operational
Procedures
Sheet

Responsibility: Shift Manager must ensure procedures followed

Cooking Procedures

Low volume production High volume production

Use the low volume production system when the Use the high volume production
restaurant is not busy or is moderately busy. system when the restaurant is busy. 1 3 2 4

1 1
2 Remove first basket and
Carefully place while it is draining
first basket 2 Carefully place baskets
1 2
1 3 and 4 into the fryer after at
1
2 least 30 seconds or after
duty/shake timer sounds.
Carefully place
first two 3 Remove baskets 1 and 2
3 Carefully place second basket into baskets into the when you hear the beep. Drain 5 to
fryer and immediately empty first basket fryers. Never place 10 seconds. Transfer fries to
into packaging tray. Salt, mix, bag or box. into the same fryer. packaging tray. Salt, mix, bag or
box.
Recommended Cooking Sequence – starts at fryer closest to fry station.
Note: To keep track of sequence
1 3 2 4 1 4 2 5 3 6 during low volume, drop basket
into fryer with the lowest time
displayed.
2 vats 3 vats

4 Carefully place 5 Remove baskets 3 6 7

Empty cooked fries Return and drain
next two baskets into dump tray empty basket over
and 4 when you hear the
beep. Drain 5 to 10 seconds. fryer
5 3 6 4
Transfer fries to packaging
tray. Salt, mix, bag or box.
Continue this cycle until the New Remaining

rush is over.
Gently empty fries
into packaging tray. Hang
empty basket over fryer.
Baskets can be
carefully placed onto the
rack/archie after draining.

8 Salt and mix fries immediately 9 Bag/box fries 10 Rotate/serve

fries
Salt away from oil

Remove blue gloves; ✔ Full bag or box?

✔
wear clear gloves

Salted enough
and mixed well?
First in, first out

French Fry quality and yield is better if held in

7 minutes

Rotate fries.
salting tray rather than being held in bags, boxes.
Lightly and evenly salt fries using Discard fries after
Bag/box fries according to volume.
an Accu-Shake. Pick up the Accu-Shaker 7 minutes
Taking about 20-30 fry bags in one hand, (or one
by the handle and hold upright 8 inches
opened fry box), scoop in other, package fries using
over the fries. Turn the AccuShake upside older fries first. With boxed fries, gently hold bottom ✔ Hot and fresh?
down and wait until salt stops falling. Lift and sides of the box without squeezing sides, front
a scoopful of fries, letting them fall out in or back. Don’t “pack” fries into bag/box using the
front of scoop ending a waterfall-like action. scoop. Fries should “fall and fill” bag or box.
Repeat 2-3 times. a. During slow periods, bag or box fries as needed.
b. As volume increases, fill all rows from front to
back. (Note: do not use first two rows as this is the
cool zone.)
c. Start with the 3rd row and place fries at farthest
point away from bagging tray. Then start fourth row,
from front to back continuing until the rack is filled.
d. As two rows arecompletely removed, gently move
all rows over to fill in for the fries removed.
Ensure counter crew remove FIFO.
e. Ensure filled packets/boxes are picked up by side,
not hand over top.

© 2009 McDonald’s Corporation Page 4 of 5 Philippines version: December 2012

All rights reserved WRIN 9021-216 French Fries Tab Replaces: Australia November 2009
McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates.
 Hash Browns OPS
Operational
Procedures
Sheet

Responsibility: Shift Manager must ensure procedures followed

What our customer expects...

✔ Hot and Fresh

✔ Crisp outside

Cooking Procedures
Activate timer Carefully remove
1 Load baskets 2 Carefully place 3 4
basket into fryer basket and drain
Wearing blue gloves, remove over fryer
Start timer to begin the
correct amount of hash Carefully place basket When remove timer
cooking process.
browns from into fryer without sounds, push button to
If using Drop/Pull mode
reach-in freezer. splashing oil. stop timer. Remove
of cooking, drop next
basket of Hash Browns basket from fryer.
1 2
after at least 30 seconds Carefully tilt basket up
following your restaurant's slightly and drain for 5-10
fryer sequence seconds over fryer.

5
Maximum of 8 Hash Browns Drain a
r
per basket. Carefully load Escur
d
segun
baskets away from fryer
(Basket may be hot if it has
HASH BRNS
just been used, use tongs to Do not place two
baskets into same fryer
flip guard)
at same time.
Place the guard in position to
stop Hash Browns from ✔ Golden brown?
floating free of the basket. ✔ Crisp not greasy?

Note: Use skimming tool to

✔ Fully cooked?
remove Hash Browns from
the fryer that have come out Recommended Drop Sequence – starts at fryer closest to fry station
of the basket during the
cooking process. Never use 4 2 3 1 6 3 5 2 4 1
tongs or fingers.

2 vats 3 vats

5 Empty hash browns 6 Package hash browns 7 Serve within 10

into transfer tray Remove blue gloves;wear clear gloves minutes

Gently place hot hash browns Use tongs to package hot hash browns immediately.
into transfer tray. Place a 10 minute timer on hash browns.
Hang empty basket back over
fryer.
If using Drop/Pull method of cooking, drop next
basket of Hash Browns now using restaurant’s fryer
10 minutes

sequence.
Discard hash browns
after 10 minutes

✔ Hot and fresh?

New Remaining
Hash Browns left
Do not mix old and new hash in the tray
browns become soggy.

✔ Hot and crisp outside?

© 2009 McDonald’s Corporation Page 5 of 5 Philippines version: December 2012

All rights reserved WRIN 9021-216 Hash Browns Tab Australia version : November 2009
McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates.