JOLLIBEE SPAGHETTI MANUAL

Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 53 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

Appendix B
TROUBLESHOOTING GUIDELINES

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Ensure that water is briskly

boiling before dropping of
noodles

Required water temperature Ensure correct flame setting of

is not met burner

Ensure burner is in good working

condition

Prolonged cooking time Observe correct cooking time

Noodles are not cooled Observe immediate cooling down

Soggy immediately of cooked noodles
Spaghetti Noodles

Noodles are not drained Drain noodles thoroughly after

properly rinsing and soaking

Observe the 5 sec soaking time

Oversoaking / double Soak noodles only once in hot
soaking in hot water water

Soaked noodles are left Do not hold noodles on top of

standing over noodle vat noodle vat for more than 30 sec

Held beyond recommended Observe correct holding time

holding time
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 54 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Cook less more often

Observe correct cooking time

Tough Short cooking time

Ensure burner is in good working
condition

Insufficient quantity of water Ensure correct proportion of

used in cooking water and noodles

Mashy outside but Ensure correct flame setting of

undercooked noodles Required water temperature burner
is not met; water is not
continuously boiling
Ensure burner is in good working
condition

Noodles with rough Over stirring Observe proper stirring

surface (occasionally) during cooking

Observe proper stirring

Insufficient stirring during (occasionally) during cooking
cooking
Strands sticking
together

Improper dropping of Always drop noodles in a criss-

noodles cross motion

Incorrect stacking or
storage Observe proper storage condition
Short strands
Tongs were used to portion
noodles Use hands with disposable
gloves to portion noodles
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 55 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Unevenly thawed sauceObserve correct thawing

procedure

Observe proper stirring during

Improper stirring during reheating (allow spoon to touch
reheating bottom of pot during stirring of
Scorching / Burnt sauce)
particles

Observe correct cooking time

Overcooking
Ensure correct flame setting of
burner

Held beyond recommended Observe correct holding time

Spaghetti Sauce holding time

Ensure correct flame setting of

burner
Too thick
Prolonged cooking time Ensure burner is in good working
condition

Ensure standard gas pressure

Held beyond recommended

holding time
Too dark Observe correct holding time
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 56 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Ensure correct flame setting of

burner

Prolonged cooking time Ensure burner is in good working

condition

Too strong flavor Ensure standard gas pressure

blend (ie: too spicy,
too salty, too sweet,
too strong smoke Observe correct holding time
flavor)
Cook less more often
Held beyond recommended
holding time

Incorrect stacking or
Lumpy storage Observe proper storage condition
Grated Cheese With gritty texture and
presence of ice Store in freezer Observe proper storage condition
crystals

Observe correct cooked

temperature

Serving temperature Ensure correct setting of Baine

Spaghetti Low temperature of sauce Marie; calibrate if necessary
is low

Ensure sauce pan is properly

immersed in sauce vat
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 57 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

PROBLEM DEFECT PROBABLE CAUSE PREVENTIVE MEASURES

Cover sauce during holding

Ensure correct water level to

completely submerge noodles
during soaking

Soak noodles when the correct

water temp is reached after
preheating and replenishment

Low temperature of noodles

Observe correct soaking time

Assemble spaghetti immediately

after soaking

Ensure correct settings of Baine

Marie; calibrate if necessary

Spaghetti assembled in
reusable ware is held and Do not hold assembled spaghetti
not immediately served in reusable wares

Spaghetti in packaging with

cover is held beyond Do not hold finished product
recommended holding time beyond holding time

Low temperature of food Ensure correct settings of food

warmer warmer; calibrate if necessary
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 67 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

Appendix F
COOKING FLAME REFERENCE GUIDE

FLAME TYPE VISUAL REFERENCE

LOW

1 RING (INNER RING) FULLY OPENED

MODERATE

2 RINGS FULLY OPENED (INNER AND SECOND

RING)

HIGH

3 RINGS FULLY OPENED

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 68 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

Appendix G
BOILING WATER STAGES

STAGE BOILING TEMPERATURE VISUAL REFERENCE

Start to Boil About 50C (122F) First tiny bubbles that start to
appear on top of the water
surface
Simmering About 94C (200F) Streams of secondary and
larger bubbles, water
turbulence is observed
Boiling About 100C (212F) Rolling, boil and swirling

Appendix H
EQUIPMENT SPECIFICATIONS

1. Baine Marie
Brand (Fabricated) Fabricated
Set Temperature
Noodle Vat 200°F/ 93.33°C
Cut-in Temp 190-195°F/
87.78-90.56°C
Water Bath Temp 190-210°F/
87.78-98.89°C
Sauce Vat 200°F/93.33°C
Cut-in Temp 190-195°F/
87.78-90.56°C
Water Bath Temp 190-210°F/
87.78-98.89°C
Pre-heating time 30-45 minutes

2. Food Warmer
With and Without Merchandiser
Brand Fabricated
Set Temperature 140°F/60°C
Pre-heating time 30 minutes

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 69 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

3. Microwave (Amana and Sharp)

Amana RC22LW Amana RC22S Sharp R-CD2200M
(2100 watts) (2100 watts) (2100 watts)
Power setting 100 % 100 % 100 %
Pre-heating N/A N/A N/A
time

4. Chiller
Reach-in and Walk-in Operating Temperature: 35-40°F/ 2-4°C

Appendix I
SPAGHETTI NOODLES COOKING GUIDE

Quantity Volume of Quantity of Iodized Salt Cooking Quantity of cooking oil

of noodles water Time (in for cooked noodles
(in kg) (in liters) Weight Equivalent min) Weight Equivalent
(in (in Tsp) (in grams) in (Tbsp)
grams)
0.25 2 4.5 – 5 0.5 10 – 11 11 – 12 1
0.5 3 9 – 10 1 10 – 11 22 – 24 2
1 6 18 – 20 2 10 – 11 33 – 36 3
2 11 36 – 40 4 11 – 12 66 – 72 6
3 17 54 – 60 6 11 – 12 99 – 108 9
Appendix J
SPAGHETTI SAUCE THAWING GUIDE

Storage Quantity Thawing Time

(in bag) (in hour)
Walk-in Chiller In box 4 48
In M5 1 –8 40 – 48
Reach-in Chiller In box 4 40
On aluminumtray 1 –6 9 –24
Room Temp On aluminumtray 1 –3 5
4 –6 7

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 70 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

Appendix K
SPAGHETTI SAUCE MICROWAVING GUIDE

No of scoops Microwaving time Button Assignment

(2-oz spoodle, (min:sec)
No of Serving
level) Cycle 1 Cycle 2 Sharp / Amana Amana RC22-
RC22-S LW
1* 2 0:25 0:25 71
2* 4 0:38 0:38 72
3* 6 0:50 0:50 73
4* 8 1:06 1:06 74
5** 10 1:20 1:20 75
6** 12 1:34 1:34 76 Time Entry
7** 14 1:45 1:45 77
8** 16 2:02 2:02 78
9** 18 2:16 2:16 79
10** 20 2:30 2:30 80
* Use microwavable pan, 1/6 size
** Use microwavable pan, ½ size
***Mix sauce in between cycles

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited
 JOLLIBEE SPAGHETTI MANUAL
Effectivity Date: February 1, 2015 Prepared by/Date: PEL/ November 11, 2014

Issue Revision No: 05-03 Reviewed by/Date: LYT/ December 5, 2014

Document Code: JBRS-M016 Page No.: 71 of 71 Approved by/Date: LYT/ December 29,2014
Control Location: All Stores
Reason for Revision: Update to latest format,
New item codes, Food Safety Reminders

Appendix L
HAND WASH GUIDE

1. Wet hands and arms up to below the elbow 2. Apply soap generously.
with warm water.

3. Scrub hands and under nails with clean 4. Rub hands vigorously for 20
nail brush. seconds.

5. Rinse hands thoroughly 6. Dry hands using hand 7. Sanitize

with warm water. dryer or single-use towel.

This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited