Kitchen:

Original Recipe:
Receiving Temperature- 28-36f Storage (chiller) - 33-36 Prior to breading- 36-40f
Breading Procedure: 7-10-7
7- Roll 7 times, 10- Scoop Fold, Scoop Lift 10 times, 7- Hand press 7 times clockwise
Cooking Set Points:

Stocking Principles:
Type of Fryer Quantity Cooking Basket Time/Temp
HP4 (Gas) 1 head Tiered Basket 12:00/336F
Back to Back Rounds: 2 heads Tiered Basket 14:00/336F
20 heads 4 heads Tiered Basket 14:00/365F
HP8 (Gas) 4 heads HP8 Rack 14:30/335F
Back to Back Rounds: 6 heads HP8 Rack 14:30/340F
20 heads 8 heads HP8 Rack 14:30/365F
Recovery Rate- Start timer when fryer reaches 275f then stop after fryer reaches 300f.
Minimum recovery rate for all fryers is 60 seconds and maximum 90 seconds
Sifting Procedure: Total 2 times ( Sift old, new then sift together )
Sifting Dough Balls: Dough balls can sift up to two times.
Chicken Doneness: Temp. the Chicken after 15 seconds draining time over cook pot( Internal Temp. must be 185 F
1. Principle no. 1 2. Principle no. 2 3. Principle no. 3
Signs of An Unacceptable Dark Product:
> Deboned over Chicken on Bone Products > Marinated over Unmarinated > Non-spicy over Spicy
- To avoid cross contamination from chicken juices - No dipping of marinade solution - Less risk of flavor contamination

Hot and Crispy (Spicy):

Receiving Temperature- 28-36f Storage (chiller) - 33-36 Prior to breading- 36-40f
Breading Procedure:
7- Scoop Fold Scoop Lift , 10- Roll 10 times ( to create crusty flakes ), 7- Scoop Fold Scoop Lift
Cooking Set Points:
A. Lapsed B. Breading Standby C. Use of Degraded Oil
Color right after cooking is
IT is below 140F Color is dark
noticeably dark
Color is dark Lumped breading portions Chicken is greasy
Appearance is dry Taste is too salty (OR) Off Flavor
DEBONED: Zinger Fillet:
Meat texture is fibrous Burnt Taste
Breading Procedure:
7- Scoop Fold Scoop Lift , 10- Roll 10 times ( to create crusty flakes ), 7- Scoop Fold Scoop Lift
Hotshots:
Breading Procedure:
7- Scoop Fold Scoop Lift , 10- Roll 10 times ( to create crusty flakes ), 7- Scoop Fold Scoop Lift
Type of Fryer Quantity Cooking Basket Time/Temp
Cooking Set Points:
4-Head Henny Penny (Gas) 2 to 3 heads NA/ Open Pressure 16:00/340F
Pitco Open Fryer 1 to 4 heads Fry Basket 13:00/340F

Funshots:
Breading Procedure:
Item Minimum : Maximum Set Points Cooking Basket
7- Scoop Fold Scoop Lift , 10- Roll 10 times ( to create crusty flakes ), 7- Scoop Fold Scoop Lift
Zinger
Cooking Set Points:
Henny Penny 4 1pc:18pcs (6pcs/layer) 7:00 mins; 340F Tiered Basket
Open Fryer 1pc:12pcs (3pcs/layer) 6:15 mins; 340F Zinger Basket
Trivat 1pc:9pc (3pcs/layer) 6:15 mins; 340F Zinger Basket

Chicken Fillet Original (CFO):

Breading Procedure:
Item Minimum : Maximum Set Points Cooking Basket
7- Roll 7 Times, 0- Arrange fillets 10 each row, 0- Hand press each fillet shake and tap once
Hotshots
Cooking Set Points:Open Fryer 1/2pac:2pacs 4:15 mins; 360F 2 Fries Basket
Trivat/Split Vat 80g:1pack 4:45 mins; 360F Fries Basket

Chicken Patty:
Breading Procedure:
7- Roll 7 times , 10 – scoop fold scoop lift 10 times , 0- hand press each patty
Cooking Set Points:
Item Minimum : Maximum Set Points Cooking Basket
Funshots
Henny Penny 4 1/2pac:2pacs 4:15 mins; 360F 2 Fries Basket
Open Fryer 1/2pac:2pacs 4:15 mins; 360F 2 Fries Basket
Trivat/Split Vat 80g:1pack 4:45 mins; 360F Fries Basket
Gravy/Mushroom Gravy/Soup/Noodles/Mashed Potato:
Gravy:
Product Specifications
Receiving and Storing
Item Unit/Case Size Shelf Life
Pre-mixed Gravy Chilled 45 days
900 +/- 5 grams per pack
Item Minimum : Maximum Set Points Cooking Basket
Chicken of
Cooking Fillet Slitted Gravy
One-Step Marinated
Ingredients Penny 4 4pcs:20pcs (10pcs/layer)
Henny 2:30 mins; 365F
Single Batch Tiered Basket
Henny Penny 8 8pcs:64pcs (16pcs/layer) 2:30 mins; 365F Half Rack
Number of Packs 1pack
Liters of Boiling Water 6 liters
Cooking Time 5 minutes / Inner Flame
Holding Time of One-Step Gravy
Condition
Item Holding Time
Minimum : Maximum Set Points Method Cooking Basket
Chicken Patty
Henny Penny 4 1pc:27pcs (9pcs/layer) 2:45 mins; 365F Tiered Basket
Open Fryer 1pc:15pcs (5pcs/layer) 2:45 mins; 365F Zinger Basket
 Item Minimum : Maximum Set Points Cooking Basket
Chicken Patty Bulk 4 hours In inset w/cling wrap & lid
Henny Penny 4
Pre-packed 1pc:27pcs (9pcs/layer)
2 hours 2:45 mins; 365F
Double layer Tiered Basket
Open Fryer 1pc:15pcs (5pcs/layer) 2:45 mins; 365F Zinger Basket
Pump Dispenser 4 hours NA
Thermostat 2 hours NA
Mushroom Gravy:
Product Specifications
Receiving and Storing
Item Unit/Case Size Shelf Life
Pre-mixed Gravy Chilled 3 months frozen
720 grams per pack
7 days chiller thawed
Cooking of MG
Ingredients Single Batch
Number of Packs 1pack
Liters of Boiling Water 6 liters
Mushroom Sliced 1 can (400 grams)
Cooking Time 5 minutes / Inner Flame
Rice:
Product Specifications
ITEMS 1 bag 2 bags
Rice 2 kg 4 kg
Water 2.9 liters 5.8 liters
Total cooking time 25 minutes 35 minutes
Cooking time 20 minutes 30 minutes
Pilot cooking time 15 minutes 15 minutes
Yield 4.6 kg 9.2 kg
Oil:
> 17.0kg/carbouy/tin, 1 year shelf life
Enemies of Oil Signs of Oil Breakdown
1. Heat 1. Change in color
2. Air 2. Excessive smoking
3. Food and unwanted particles 3. Excessive foaming
4. Chemical, Detergents and Soap 4. Change in smell
5. Water 5. Off Flavor (Burnt Taste)
6. Salt 7. Metals 6. Excessive usage of shortening

Mushroom Soup:
Product Specification:
Premix Mushroom Soup: Shelf life- 3mos. /520 grams per pack
Cooking of Mushroom Soup
Ingredients Single Batch
Number of Packs 1pack
Liters of Boiling Water 5 liters
Mushroom Sliced 1 can (400 grams)
Cooking Time no cooking time
Holding Time: Bulk – 4 hours(inset) Prepack- 30 mins(210 cup)
Approximately 140 grams per serving using 150 cc ladle.
Noodles:

Mashed Potato:
Batching of Mashed Potato
Item 1 Batch
Dehydrated Mashed Potato Mix 638grams
100 ml/2 Scoop of 1/4 measuring
Liquid Butter
cup
Evaporated Milk 154 ml
Hot Water 2 liters
 Time/Temp
12:00/336F
14:00/336F
14:00/365F
14:30/335F
14:30/340F
14:30/365F
aches 300f.

cook pot( Internal Temp. must be 185 F )

o. 3
over Spicy
f flavor contamination

coop Fold Scoop Lift

ded Oil

rk

eas y
r
te

coop Fold Scoop Lift

coop Fold Scoop Lift
Time/Temp
16:00/340F
13:00/340F

Cooking Basket
coop Fold Scoop Lift
Tiered Basket
Zinger Basket
Zinger Basket

Cooking Basket
ake and tap once
2 Fries Basket
Fries Basket

Cooking Basket

2 Fries Basket
2 Fries Basket
Fries Basket

Storage
33-40F/ Chiller

Cooking Basket

Tiered Basket
Double Batch
Half Rack
2packs
12 liters
er Flame

Cooking BasketStorage

Tiered Basket
Zinger Basket
 Cooking Basket
140F/UHC/Baine Marie
Tiered Basket140F/HCW
Zinger Basket
140F
140F

Storage
Freezer
Chiller

Double Batch
2packs
12 liters
2 cans
er Flame

3 bags
6 kg
8.7 liters
45 minutes
40 minutes
15 minutes
13.8 kg

Double Batch
2packs
10 liters
2 cans
time
PANTRY STATION:
Sandwiches:
Wow Classic Burger:
Product Build: Classic Burger
Component Quantity/Serving Smallware
3.5 Bun Crown 1 piece Handshield
Mayonnaise 10 grams/1 click Mayo Gun
Pre-cut Lettuce 5 grams/3-5 pieces Pincher Tong
Chicken Patty 1 piece Tong
3.5 Bun Heel 1 piece Handshield
Holding Time 15 minutes
Junior Original Recipe Sandwich:
Product Build: Junior Original Recipe Sandwich
Component Quantity/Serving Smallware
3.5 Bun Crown 1 piece Handshield
Pepper Mayo 10 grams/1 circular stroke CB Green Nozzle
Pre-cut Lettuce 5 grams/3-5 pieces Pincher Tong
Chicken Fillet Slitted Marinated 1 piece Tong
3.5 Bun Heel 1 piece Handshield
Holding Time 15 minutes
Zinger Sandwich:
Product Build: Zinger Sandwich
Component Quantity/Serving Smallware
Kaiser Bun Crown 1 piece Handshield
Mayonnaise 20 grams/2 clicks Mayo Gun
Pre-cut Lettuce 10 grams/7-10 pieces Pincher Tong
Zinger Fillet Mari Skin-on 1 piece Tong
Kaiser Bun Heel 1 piece Handshield
Holding Time 15 minutes
Product Specifications:
Ø  3.5 Buns/Kaiser Buns- Shelflife: 4 days Preheating time- 15 mins. Holding Time UHC- 4 hours
Toasting of Buns using Bun Toaster- 20 seconds, 3 inches flatten high
Ø  Mayonnaise/Pepper Mayo/Japanese Mayo(Pouch)- 6 months unopened, 3 days open resealed, 12 ho
Ø  Pre cut Lettuce- Unopened 5 days, Opened/Resealed 24 hours, In Food Pan 12 hours

California Maki Twister:

Product Build: California Maki
Items Quantity per Serving Smallwares
Tortilla Bread 1 Blue Chopping Board
Mango Cucumber Salad 65 grams scooper # 14
Funshots 4 pcs Tong
Note: Only Funshots can be used in assembling Maki we cannot used Hotshots even if it’s customer request.
Mango Cucumber Salad
Components 1 Batch 1/2 Batch
 Japanese Mayo 1.2 kg 0.600 kg
4 packs 2 packs
Diced Cucumber
(1.0 kg) (0.500 kg)

1 pack 1/2 pack

Mango Bits
(1.0 kg) (0.500 kg)

Ø  Holding Time Assembled Twister- 10 mins. Pre-assembled- 30 mins.

Ø  Maximum Pre Assembled Twister 7 pieces inside plastic foodpan
Ø  Preheating Time Tortilla Bread 45 mins. single layer, double layer- 1hour 30 mins.
Holding time Tortilla bread- Frozen 9 months, Thawed 24 hours,
Prehaeted (UHC) 4 hours
Ø  Japanese Mayo- 6 months unopened(pouch), 3 days open/resealed, 12 hours dispenser
Ø  Mango Bits- unopened 6 months, 3 days open/resealed, 12 hours foodpan/drained (draining time 5 m
Ø  Diced Cucumber- 5 days unopened, 12 hours food pan
Ø  Holding Time Mango Cucumber Salad- 24 hours
Rice Bowls:
Ala king Rice Bowl:
Product Build
Components Quantity Smallware
Rice 200 grams/ 2 scoops heaping Scooper # 10
Chicken Fillet 2 pieces Tongs
Buttered Corn Kernels 30 grams/ 1 scoop Scooper # 24
Ala King Sauce 60 grams/ 1 scoop 60cc ladle
Parsley Flakes 0.1 gram/ 3 shakes Stainless Shaker
Product Specifications:
Corn Kernel: Unopened/Canned 3 years, in food pan 4 hours
Parsley Flakes: Unopened 12 months, opened/resealed 6 months, shaker 12 hours
Alaking Sauce: Frozen 3 months, chiller thawed 7 days, in food pan 4 hours
Product Assembly:
Buttered Corn: Holding time 4 hours
Quantities
Ingredients 1/3 batch 1/2 batch 1 batch Smallwa
can opener,
Corn Kernel 1 can (425grams) 2 cans (850 grams) 3 cans (1.275 grams) stainless foo

1 measuring
Liquid Butter 15 grams (1scoop) 30 grams (2scoops) 45 grams (3 scoops) tablespoon

Ø  Preheating Time 30 mins. in hot cabinet, or heat up in cook pot with boiling water for 15 minutes ti
Assembly of Buttered Corn
Item 1 Batch Smallwares
Regular (3.5oz) 70-75 grams (1 scoop)
Scooper #12
Large (210 ml cup) 140-150 grams (2 scoops)
Sisig Rice Bowl:
Assembly of KFC Sisig Rice Bowl
Components Quantity Smallwares

Scooper #4 (1 scoop level) ;

Plain Rice 200 grams
Scooper #10 (2 scoops heaping)

Chicken Hot/Fun Shots 50-60 grams Scooper Shots ; Level

40cc ladle (2 scoop level) ; 20cc
Chicken Sisig Sauce 90 grams
ladle (4 scoops level)
Chicken Skin 5 grams Dining spoon (2 scoop level)
Red Body Red Nozzle Dispenser
Mayonnaise 15 grams (7 strokes covering chicken shots
and skin)
Onion Leeks 0.5 grams Pincher tongs (1 pinch)
Boiled Egg 2 1/2 piece Dining spoon / Handshield
Product Specification:
Ø  Sisig Sauce- 3 months frozen, 3 days chiller thawed, 4 hours foodpan
Ø  Mayonnaise- Pouch 6months unopened, 3 days open resealed, 12 hours dispenser
Ø  Onion leeks- 5 days unopened, 12 hours food pan
Ø  Egg Sanitized- 21 days chilled, 12 hours boiled/chiller
Ø  Chicken skin (crushed) – 12hours
Flavorshots:
Product Specification
Items Unit Smallwares
Rice 140 grams Scooper #6 Rice Scooper
Funshots Marinated 40-50 grams(5-6pcs) Shots scooper/Tong
Mushroom Gravy 55 grams 60cc laddle
Holding Time- 10 mins.
Spaghetti:
Product Assembly of Spaghetti
Item Quantity/Servings Smallwares
Spaghetti Noodles 110grams Pasta Blancher
Spaghetti Sauce 1 scoop/80 grams (3pcs hotdog) 90cc Ladle
Grated Cheese 2 scoop/10grams Dining Spoon
Holding Time 15 minutes
Pre-Heating and Operational Temperature of Equipments
1. Pre heating time UHC 1 hour
2. Pre heating time HCW 45 minutes
3. Pre heating time Buntoaster 30 minutes
5. Pre heating time Hot Well 30 minutes
7. Pre heating time Toast Master 30 minutes
8. Pre heating time Fries Hopper 10 minutes
9. Pre cooling time Spaghetti chiller 1 hour
10. Pre cooling time Burger chiller 1 hour
11. Pre cooling time Coldwell chiller 1 hour
12. Operational Temperature UHC 155-180F
13. Start Up Temperature UHC 180F
14. Operating Temperature UHC 150F
15. Operating Temperature Hotwell 180F
17. Temperature of Water Reservoir 140F
18. Temperature of Blanching Water 160F
19. Temperature of Chilled/Chiller 33-40F
20. Temperature of Frozen/Freezer 10 to -10F
21. Temperature of Room Temperature 68-78F
22. Receiving Temperature 28-36F
23. Temperature Prior to breading 36-40F
24. Temperature Tap Water 65-70F
25. Storage Temperature of chicken 33-36F
26. Temperature of Dip water 68-78F
27. Temperature of Boiling Water 212F
28. Temperature of Hot Water 120-130F
29. Temperature of Lukewarn Water 90-100F
30. Danger Zone 41-140F
ime UHC- 4 hours

ays open resealed, 12 hours in dispenser/mayo gun

customer request.
rs dispenser
rained (draining time 5 mins.)

Smallwares
can opener, strainer,
grams) stainless foodpan

1 measuring
coops) tablespoon

g water for 15 minutes timer starts when the water is boiling.

COUNTER STATION:
Moments of Truth:
WELCOME AND GREETINGS
ORDERTAKING
PRESENTING THE ORDER
CUSTOMER CONNECTION
FAREWELL GREETINGS AND INVITATION TO RETURN
4 Quadrant of Tray Pattern
A - AMAZING PRODUCT
B - BEST FRIEND
C – CONDIMENTS
D - DRINKS & DESSERT
Shelf life of Brownies- 5 days
Shelf life of Salads – 3 days
Macaroni Regular- 78-82 grams
Coleslaw Regular- 82-88 grams
Handling Customers Complaint: PLEASE
1.    Politely Listen
2.    Express Apology
3.    Satisfy with Extra
GES- Guest Experience Survey Free Regular Mashed Potato for every successful survey
Pack Napkin Gravy
1pc 2 1.5 0z
2pcs 2 1.5 0z
Box 5 6 1 large
Bucket Meal 8 1 reg & 1 large
Bucket 10 8 1 reg & 1 large
Bucket15 10 3 large
Barrel20 15 4 large
CHILLI CON QUESO SNACKS
Chili Con Queso Twister - KFC Hot Shots with chilli con carne, cheese sauce and buttered corn wrapped in a tortilla bread.
Chili con Queso Bucket of Fries - Crispy fries topped with chilli con carne and cheese sauce.
Chili con Queso Famous Bowl - Famous bowl made with mashed potato, chilli con carne, cheese sauce and buttered corn.
Ingredients:
Meat, Chilli con Chicken: Unopened - 3mo/freezer; Thawed - 3d/chiller; heated in S/S food pan - 4hrs/UHC moist or Spaghetti
Sauce, Four Cheese Sauce: Unopened - 4mo/freezer; Thawed - 3d/chiller; heated in S/S food pan - 4hrs/UHC moist or Spagh
FTF Fun Shots: Frozen - 3mo/freezer; cooked - 30 min/UHC dry
Assembled Chilli Con Queso Twister: Heated/Untoasted - 30min/UHC dry in 1/2 size plastic food pan with lid;
Toasted in TwisterPackaging - 10min/UHC dry or HCW dry
Assembled Chilli Con Queso Famous Bowl: without added Fun Shots - 2hrs/UHC or HCW lower tier;
with added Fun Shots - 10min/UHC or HCW lower tier
Chilli Con Queso Twister
Component Quantity Smallware
Tortilla Bread 1pc Big blue chopping board
Four Cheese Sauce 30g; 1 scoop level 30cc ladle
Buttered Corn 15g; 1/2 scoop Scooper # 24
Chilli con Chicken 30g; 1 scoop level 30cc ladle
Hot Shots 4pcs Shots scooper/tong
Chilli Con Queso Famous Bowl
Component Quantity Smallware
Packaging 1pc Plastic clear bowl with lid
Mashed Potato 105g; 1 scoop level Scooper # 8
Four Cheese Sauce 30g; 1 scoop level 30cc ladle
Buttered Corn 30g; 1 scoop level Scooper # 24
Chilli con Chicken 30g; 1 scoop level 30cc ladle
ADD ON: Fun Shots 3pcs Shots scooper/tong
Chilli Con Queso Bucket of Fries
Component Quantity Smallware
150g (large paper
Crispy Fries Fries scooper
bowl)
Four Cheese Sauce 30g; 1 scoop level 30cc ladle
Chilli con Chicken 30g; 1 scoop level 30cc ladle
Thawing: Place frozen tortilla on a tray and thaw at room temperature for at least 12 hrs. Do not stack tortilla bread more than 4
Individual bags in a single stack will take 4 hours thawing.

Warming: Place thawed tortilla bread in a tortilla bag and pre heat in UHC for 45 min/single layer or 1 1/2 hrs for double layer. A
4 bags can be heated per bun rack over bun pan. Tortilla bread may be transferred to heated drawer after pre heating. Ensure
folded over during heating and holding to prevent tortilla bread from drying out.

Ingredients 1 batch
Dehydrated Mashed Potato Mix 638g (1pack)
Liquid Butter 100ml (2 scoops level 1/4 measuring cup)
Evaporated milk 154ml (1 can)
Boiling water 2.0L
Preparing Buttered Corn
Drain corn kernels for 5 min. Transfer corn kernels into a s/s food pan. Add required quantity of liquid butter. Cover with lid and
for 30min. Option to heat up in boiling water: Pour 1L of boiling water into cookpot. Place Buttered Corn in s/s food pan with lid
pot with boiling water. Cover cook pot with lid. Heat for 15 min. Transfer to UHC or spaghetti station after heating.
Ingredients 1/3 Batch 1/2 Batch 1 Batch
Corn Kernels 1 can 2 cans 3 cans
Liquid Butter 15g (1tbsp) 30g (2 tbsp) 45g (3 tbsp)
rapped in a tortilla bread.

e sauce and buttered corn.

- 4hrs/UHC moist or Spaghetti Station

an - 4hrs/UHC moist or Spaghetti Station

pan with lid;

stack tortilla bread more than 4 packs high.

or 1 1/2 hrs for double layer. A maximum of

wer after pre heating. Ensure tortilla bag is
quid butter. Cover with lid and heat in UHC
d Corn in s/s food pan with lid into the cook
on after heating.
1 Batch
3 cans
45g (3 tbsp)
CRISPY STRIPS

Signature KFC flavor in boneless chicken strips served with steamed rice. Crunchy
on the outside yet soft and juicy inside. Dip it in gravy or bbq sauce!

Specifications
Receiving and Storing:

Shelf Life /
Item Unit / Case Size
Storage Condition

48 hours or as
Crispy Strips
indicated
36 pcs / pack
Marinated Chiller
1º to 4ºC
Crispy Strips (Luzon ISM /
3 months
Vismin)
Unmarinated, Frozen Freezer
-23º to -12ºC
72 pcs / pack
48 hours or as
Marinated
indicated
Chiller
1º to 4ºC
Sauce, Pinoy BBQ 0.500 kg / pack
Unopened 3 months 20 packs / case
Room Temperature
20º to 26ºC
Opened, Resealed 3 days
Chiller
1º to 4ºC

Marinade, Crispy Strips ISM 6 months

UnopenedRoom Temperature
20º to 26ºC 0.580 kg / pack
Opened, Resealed 1 month
Room Temperature
20º to 26ºC
Cooking Set Points - Crispy Strips
Quantity Time (Min:Sec) / Temp.
Type of Fryer
(Cooking Basket) (ºF/ºC) / Pressure
Minimum: 3 pieces 3:15
Maximum: 24 pieces 340ºF 171°C
6 pieces per layer
Pitco Open Fryer
 Pitco Open Fryer
(Zinger Basket ; Max:
2 baskets at the same
time)
Minimum: 3 pieces 3:00
Maximum: 12 pieces 350ºF 177°C
Pitco Split Vat / Tri Vat
6 pieces per layer
(Zinger Basket)
Minimum: 3 pieces 3:00
Maximum: 18 pieces 340ºF 171°C
6 pieces per layer
(Zinger Basket)
Henny Penny 4-Head
Minimum: 3 pieces
(Open Fried)
Maximum: 36 pieces
12 pieces per layer ;
6 pieces per row
(HP4 Basket)
Holding Time
Holding Unit
Item Holding Time / Temperature
(Method)
Upright Holding
1 hour
Cabinet (dry)
Crispy Strips
(On rack over bun
140°F 60ºC
pan)
Rice
Cooked, Bulk Rice Cooker 2 hours
140°F 60ºC

Rice Warmer 4 hours

140°F 60ºC

Upright Holding
Bulk, In Inset 2 hours
Cabinet
140°F 60ºC
Pinoy BBQ Sauce

Upright Holding
In Stainless Food Pan 4 hours
Cabinet/
Spaghetti Warmer 140°F 60ºC
In 1 oz cup with lid Display Cabinet/ 2 hours
Heated Drawer 140°F 60ºC

Holding Unit
Item Holding Time / Temperature
(Method)
Crispy Strips
 Assembled , On Racks Over
Bun Pan (Crispy Strips, Pre- Humidified Counter
packed Rice, & Pre-packed Warmer
Pinoy BBQ)
(upper tier) 30 minutes
140°F 60ºC
Upright Holding
Cabinet (dry)
Yield
Item Packing Size Yield
Crispy Strips
3 PC 12
36pcs / pack
6 PC 6
8 PC 4.5
Rice 2.000 kg / pack 32
Pinoy BBQ Sauce (New) 0.500 kg / pack 23
BREADING PROCEDURE:

Fill Dip Basket ■     Place the dip basket on rack over bun pan/tray.

■     Roll the dip basket outward, upward and towards

Roll Dip Basket you, 3 times. This is to separate pieces even more and
get rid of any remaining marinade and juices.
Dump Crispy Strips
■     Dump chicken into MBF HC breading lug,
into MBF HC Breading
scattering pieces.
Lug
Scoop and Fold, Scoop ■     Alternately scoop and fold (front-to-back), scoop and
lift (side to center) until all pieces are covered with
and Lift breading.
■     Scoop all pieces in front of the lug with hands to
ensure ease of removal with breading basket.
■     Use see-saw basket to scoop up all the pieces.
NOTE: Check to be sure that no chicken pieces
See-Saw Crispy Strips have been left in the lug.
■     Use a gentle see-saw motion to remove excess
flour.
■     See-saw the basket (hand over hand) four times
only.

Place Chicken in Dip ■     Place chicken in a dip basket over a breading lug.
(Check to be certain no pieces have been left in the
Basket lug.)
■     Slowly lower the dip basket into a water dip until all
pieces are covered.
■     Slowly, remove the basket from the water dip.
Dip Chicken
NOTE: Do not rotate, or shake the basket up and
down in dip water.
Dip Chicken

■      Drain over the inset/pan for 3-5 seconds.

■     Hold the dip basket over the inset.
■     Roll the basket outward, upward, and toward you, 10
times.

NOTE: This creates a sticky surface on the chicken

Roll Basket that is necessary to make the crust flaky.

Note: Do not roll the basket over too close to the

breading lug or you will create unnecessary dough
balls.

Dump Crispy Strips

■     Dump chicken into a MBF HC breading lug,
into MBF HC Breading
scattering pieces.
Lug
■     Alternately scoop and fold (front-to-back), scoop and
lift (side to center) 7 times until all pieces are covered
with breading.
Scoop and Fold, Scoop
and Lift 7 Times Note: Do not press pieces. Folding Crispy Strips
more than 7 times or pressing it down will cause
too much breading to stick to the chicken.

■     Using hands, pick up (1 pc each hand) Crispy Strips

between the thumb and forefinger.
■     Shake and tap to remove excess breadin.
■     Place pieces in a Zinger / HP4 basket on rack over
Pick-up Crispy Strips bun pan next to the breading lug.
■     Prepare to cook.
Note: For bare spots, dump Crispy Strips Chicken
into the lug. Scoop and Fold Scoop and Lift once,
then shake & top..
Crispy Strips: Ala Carte
Components Quantity Smallwares / Packaging
1 serving Rice Wide Scooper
Pre-packed Rice Small Square Platter w/ Rice
(140 g)
Wrapper or Dine -in Paper Tray

Crispy Strips 3 pcs Tongs

20g
Pre-packed Pinoy BBQ
20 g 20cc ladle
Sauce
1oz Cup w/ Lid
Regular Drink 1 serving 12oz Cup
Health and Work Safety Standard - is a training module designed to provide the restaurant team a knowled
involves employers taking the necessary actions to remove hazards and minimize

Clean and sanitize customer touch points every 10 minutes and team member touch p
High touch points but not limited to the following examples:
HEALTH AND ILLNESS PROTOCOL
Team members follow proper handwashing procedures. Hand wash every 30 minutes o

Store team must wear masks and face shield while on duty to prevent transfer of respira

No work for team members with COVID-19 symptoms, or with exposure to COVID-1
Team members follow proper handwashing procedures. Hand wash every 30 minutes o

Store team must wear masks and face shield while on duty to prevent transfer of respira

No work for team members with COVID-19 symptoms, or with exposure to COVID-1

Use of floor mat and foot bath with disinfectant at the entrance (for inline and free stan
admin/LGU).

Ensure availability of trash bin for used tissue and papers. Single flap trash bin or biode
trash bin) at dining area may be used for this. For contactless operation, elbow push for

Note:
Prepare disinfectant solution in a red pail using 1 sachet of Suma Antibac to 1.6L water (1,000ppm
gloves while preparing solution.

Ensure that restrooms are checked every 30 minutes interval. Check for cleanliness, av
tissue and paper towel or working hand dryer.

Disinfection of safety screens and acrylic dividers must be done every 30 minutes.

Whereabouts of the restaurant team before work to be sent to the manager via SMS / m
whereabouts prior to every duty in case contact tracing becomes necessary

Personal belongings of RTMs to be placed in plastic bags and stored in an area inacces

Temperature check for restaurant team 2x a day (before the start of the shift and every
monitor team member temperature. Minimum normal body temperature is 35.9 C. Tem
Temperature check for customers, delivery riders, aggregators andvisitors prior to entry
temperature more than 37.5 C will not be allowed entry and shall be advised to proceed

Customers are required to fill-out health checklist for contact tracing. The checklist/for
entrance of the dining area. Please refer to appendix for details.
Ensure that there is safety for the dine-in customer

It is important to follow a rigid process in the restaurant for the dine-in customer. By fo
confidence of the customer that you are placing their safety as a top priority.
Process for physical distancing on dine-in
●2 seater table - Put a sticker/decal on one of the seats

●4 seater table - Put stickers/decals on seats diagonally opposite

●6 seater table - Put stickers/decals on the middle seats on each side
●8 seater table - Put sticker/decals on each alternate seat on both sides
The Hygiene Captain will be the person in the restaurant who is assigned to ensure tha
place to give the customers confidence and gain their trust to the Brand.
●Lead and champion physical distancing at all times.
●Conduct temperature check of customers, riders and visitors prior to entry in the restau
●Request the customer to fill-out the health checklist at the entrance of the dining area.
The Hygiene Captain is a person assigned to lead the shift’s hygiene controls. He/She
monitor and maintain hygiene standards for the shift. There are different tasks to be co
different times and the hygiene leader will oversee this.

Weekly sheet to fill out

The hygiene checklist is a weekly sheet that will be filled in by the Hygiene Captain. There are certa
checked during this times
Check completion frequency
The checklist should be completed twice per day and a tick placed in the box when the hygiene capta
Coach to check
Feedback
The Hygiene Captain needs to give feedback to other RTM and MOD where key parts of food safety
Review and File
The RGM will review the findings each day with the Hygiene Captain and make any adjustments ba
For Restaurant with Self Ordering Kiosk (SOK)
Help customers in the queue
The re-opening of a restaurant is a great chance to use the self-ordering kiosk (SOK) as the primary
are in queues.
Ensure that the kiosks are cleaned
The Dining RTM must ensure that the SOK is cleaned and sanitized after every use of a customer.