Microsoft Word - Food Safety 1-07.doc

TABLE of CONTENTS

Contents of This Manual

Popeyes Food Safety Certification Program DBPR Approval....3-4

Proper Use of Gloves Poster.......5

Proper Hand Washing Poster...6-7

Employee Certification Record.8

Introduction to Safe Foods 9

Hazards to Food Safety 10

Food Safety Zones..11-12

Introduction to HACCP13

Hand Washing Procedures...14

3 Compartment Sink Set-up .15

Sanitizing the Work Station - Cross Contamination....16

Pest Control ..18

Temperatures....19

HACCP Logs23

Code Dating and Holding Times.24-25

Food Safety Assessment .26-27

Important Facts....28-29

Temperature Logs ...30-31

Introduction to Cleaning ...............................................................32

Employee Safety...............................................................33

About Material Safety Data Sheets (MSDS) .....34-37

General Cleaning Guidelines ........................................................38

Three or Four Compartment Sink Set Up......................................39

Image Calendar........................................................................40-43

Area Maintenance (AM) Duties ...................................................44

Hazardous Chemical List (Kay, Proctor & Gamble) .........45-46

Glossary of MSDS Terms...47-48

Bibliography..49

Pay close attention to the pages displaying this image of keys. They contain critical information in your ability to serve safe food.

Purpose and Use of This Manual

The Popeyes Food Safety Certification Program is designed to provide the tools and guidelines necessary to meet Department of Business and Professional Regulation Division of Hotels and Restaurants cleanliness and sanitation goals as established in the cited Florida Statute.

Sailormen Popeyes have the distinction of being one of approximately 150 Florida establishments authorized to conduct this employee training in-house. As of September 1, 2004 the DBPR is no longer approving in-house training programs.

This privilege should be respected and the training adhered to because the alternatives greatly handicap our ability to staff the stores.

Florida Statute 509.049 paragraph (4) states approval of a program may be revoked if at any time the program is not in compliance with the minimum standards.

DBPR Industry Bulletin 2004-02 dated July 8, 2004 outlines the specific record keeping requirements for any food safety certification program.

This manual is designed to comply with Florida Statute Chapter 509.049 which establishes the need for minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter.

A ServSafe certified manager must review this manual with each new employee and then complete the certification record on that employee within the first 60 days of employment. Employees must re-certify every 3 years from that date.

Use of this manual in combination with the computer program Employee Health Certification should provide for complete food safety training and documentation of the training.

From the Department of Business and Professional Regulation Division of Hotels and Restaurants at http://www.myflorida.com/dbpr/hr/programs/fs_training/fs_training_list.pdf

Employee Certification Record

I, _______________________________________ (certifying managers name)

CERTIFY THAT ________________________________ (employees name)

Has successfully completed

POPEYES FOOD SAFETY CERTIFICATION PROGRAM

In compliance with Florida Statute Chapter 509.049 and required by the

Department of Business and Professional Regulation

Division of Hotels and Restaurants of the STATE OF FLORIDA

Managers ServSafe Certification number_______________

Employees Birthday _____ /_____ /_______

Certification Date _____ /_____ /_______

INTRODUCTION

It is the responsibility of each Popeyes employee to serve safe food. Safe food is food that is free of harmful bacteria, viruses and other harmful substances that could cause our customers to become sick.

Food safety helps to insure every customer experiences the full impact of our great Popeyes products. Repeat business from customers and increased job satisfaction among employees can lead to higher profits and better service. Handling food safely helps preserve its appearance, flavor, texture and consistency.

The more obvious benefits to handling food safely are reduced insurance costs and more positive health code inspections. The National Restaurant Association figures show that an outbreak of food borne illness can cost your operation more than $75,000. Cases involving death and serious injury can cost much more. In addition, you will face a loss of consumer confidence that may take years to recover. Safe food handling can also lead to lower food costs through less waste. Serving safe food is vital to your success.

Customers that visit our restaurants expect the food we serve to be wholesome and safe. As professionals, it is our responsibility to take the necessary precautions to ensure safe food handling practices in our restaurants. Therefore, it is most important that all restaurant employees are trained to prevent our food from becoming contaminated.

Although any food can be contaminated, moist, high-protein foods are most commonly the culprits. Most of our products, chicken, seafood, and others are listed on in the potentially hazardous foods list. It is important that our policies and procedures prevent contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. There are three main types of hazards

Biological Hazards:

Biological hazards include bacteria, virus, and toxins that can cause food borne illness. You have probably heard of Salmonella, staphylococcus, E. coli, botulism and hepatitis A. These hazards may be very hard to kill or destroy. Some are able to survive freezing and high cooking temperatures. In order to survive, most bacteria need some or all of the following conditions; food, acid, temperature, time, oxygen and moisture.

Popeyes has many products with a high protein and moisture content, and neutral pH. It is critical to strictly adhere to the specified cooling and heating guidelines to prevent the growth of harmful bacteria in the danger zone temperatures.

Chemical Hazards:

The more chemicals we use in our restaurants, the more we increase the chance of them getting into the food we prepare. These chemicals include pesticides and cleaning supplies and can create a serious chemical hazard where food is involved.

Physical Hazards:

Physical hazards are particles and items that are found in food that are not supposed to be there. They include dirt, hair, broken glass, nails, staples and other objects that accidentally enter food.

Food Bacteria are partial to high protein, low acid food. Examples are poultry, meat, fish, shrimp, milk, beans, etc.

Acid Acid or pH is measured on a scale from 0 to 14 (below 7 is acidic, above 7 is basic). Bacteria grow best in food with neutral pH (7) or close to neutral. Many microorganisms can survive pH range between 4.6 and 9.0. Most meats have a pH that is very favorable for bacteria growth.

Temperature Most bacteria grow best in the temperature danger zone, which is between 41F. and 135F (4.4C and 60C).

Time Under ideal conditions, bacteria can multiply every 20 minutes. The first period of time in the growth pattern of bacteria is called the lag phase. This is the adaptation period for the bacteria to its new environment. Temperature control is the key factor in preventing rapid bacterial growth.

Oxygen Bacteria vary in their requirements for oxygen. Aerobes require oxygen, Anaerobes require no free oxygen. Facultative can grow either with or without the presence of oxygen. Most of the bacteria that cause food borne illness are facultative.

Moisture Bacteria need available water of at least 0.85. Most fresh foods have water activity of 0.97 to 0.99.

HAZARDS TO FOOD SAFETY

THE FOOD SAFETY ZONES

Food Safety guidelines apply to every crewmember and are a critical part of your everyday job. To begin with, we will be identifying critical Food Safety Zones. There are Ten Food Safety Zones.

Back Door

Keeping the back door closed is the key to pest control and helps prevent contamination.

Storage Area

A clean, well-organized storage area, not only helps with inventory control, it improves product rotation and food safety.

Walk-In Cooler

Proper temperature and food storage prevents spoilage and cross contamination. Raw foods should be stored below prepared foods and all products should be code dated.

Walk-In Freezer

Proper temperature in the freezer will retard bacteria growth. While most bacteria do not grow in a frozen environment, code-dating product with the date received and keeping the freezer clean will improve food safety and quality.

Dish Washing Area

Keeping smallwares and equipment clean and sanitary prevents cross contamination. To be effective, the three-compartment sinks must be set up with the proper chemical proportions and at the proper temperature.

Batter/Fry Areas

Chicken is our business; safe chicken is your responsibility. The batter station must have sanitizer available and all products must be below 40F.

Prep Area

Safe food temperatures, code dating and holding times, are critical to food safety and an important part of the prep cooks responsibilities.

Hand Wash Sink

Hand wash area must be stocked with hand soap and single use paper towels. Employees must wash their hands frequently. (See hand washing procedures.)

Packaging Area

Scoops, ladles and other utensils are to

be sanitized hourly preventing cross-contamination. Monitoring product holding times and temperatures alert us to products entering the Temperature Danger Zone.

Dining Room

The dining room includes the lobby and

the restrooms. Hand washing signs should be posted in each restroom. Lobby tables and chairs should be cleaned and sanitized regularly. Product in the condiment station must be rotated and syrup heads should be cleaned to prevent cross contamination.

Now that you have been introduced to the Food Safety Zones, work with your manager to evaluate each area. You must always be aware of food safety when you are in the Food Safety Zones.

Back Door

Dish Wash Sink

Storage Area

Hand Wash Sink

Packaging Area

Dining Room & Restrooms

Food safety regulators are now requiring restaurants to identify all steps in their daily operations that are critical to ensuring food safety. This approach centers on the concept of the Hazard Analysis and Critical Control Point system (HACCP) that is designed to prevent the occurrence of potential food safety problems. There are seven steps to a HACCP system. Through out this manual you will see critical control points identified. A Critical Control Point (CCP) is an operation (practice, preparation step or procedures) where a preventive or control measure can be applied that would

eliminate a hazard, prevent a hazard or at least lessen the risk that a hazard will

happen. When you see the CCP indicator, you will know that that step or procedure is critical to our food safety program. In addition, HACCP required that employees be trained in food safety practices and records are kept documenting the restaurants food safety practices.

In addition to the CCPs written into our basic operating procedures, employees need to be trained in food safety guidelines. Popeyes Food Safety program divides these guidelines into five key areas for training. Those areas are: Personal Hygiene, Cleaning & Sanitation, Safe Storage, Temperature Control and Holding Times.

INTRODUCING HACCP

PERSONAL HYGIENE

The restaurant management team is responsible for the health and safety of our employees and customers. They must insure that restrooms and hand washing areas are completely stocked with hot and cold running water, hand soap and single-use paper towels or hand dryers. They should also provide gloves for employees handling food products or cleaning chemicals.

Managers should also be prepared to react if an employee comes to work sick, with a sore or injury. If the employees condition is contagious and may contaminate food or other employees, the employee should not work that day. If an employee has a cut, wash the area, bandage it and require that they use gloves. Managers must have the necessary bandages available and switch those employees away from food handling tasks.

Beyond those areas, employees must take responsibility for maintaining food safety through good personal hygiene. Below are the basic personal hygiene guidelines for Popeyes employees.

Employees must bathe daily and arrive to work in a clean uniform.

Hair must be clean and restrained. Facial hair such as beards must be covered with a beard guard.

Never wear jewelry. Rings (except for plain wedding bands), bracelets, watches and necklaces are not to be worn while preparing food. They are hard to keep clean and pose a safety hazard if they catch on equipment or cause a physical hazard if they accidentally fall into the food.

Fingernails must be kept short and clean. Employees may not wear nail polish or artificial nails.

Cover all cuts and sores with bandages and plastic gloves.

Hand Washing:

HAND WASHING PROCEDURES

Safe food handling begins with clean hands. Hands that carry of harmful bacteria, viruses and other microorganisms may pass the contamination on to any surface or food when touched. Proper and frequent hand washing by employees is one of the most important food safety steps. Hands can become contaminated in a variety of ways. The failure to wash contaminated hands is one of the leading contributors to the outbreaks of food borne illness

As a result, all managers and Employees must wash their hands

Just getting your hands under the faucet does not remove or bacteria and other harmful microorganisms. The following food hand washing procedures must be followed every time you wash your hands.

1. Use warm water to moisten hands

3. Rub hands together for 20 seconds and scrub arms to wash contaminated hands is one up to the elbow.

4. Rinse thoroughly from the elbow down.

5. Dry with single-use paper towels or hand dryer. crewmembers must wash their hands frequently using the proper hand washing procedures.

when they arrive at work, before touching any food product, every hour while at work and after the following:

After using or cleaning the restroom

After taking a break

After smoking, eating or drinking

After coughing or sneezing

After emptying trash cans or handling garbage

After cleaning the restaurant

After touching your mouth, nose or hair

After touching a contaminated surface or object, like a door handle, telephone, or handling money

After shaking hands with someone

After touching raw foods such as chicken or strips

At least once an hour

Using Disposable Gloves:

Disposable gloves are not fail-safe protection from transferring bacteria. They can lead to a false sense of security. When disposable gloves are used appropriately and in conjunction with proper hand washing, they can help prevent the transfer of bacteria from hands to food.

Disposable gloves are required when handling produce and during sandwich preparation. Hands must be washed before putting on disposable gloves. Always put on new gloves before touching food. Gloves need to be changed whenever the person wearing gloves leaves the station and then come back to continue the activity. Gloves will need to be changed if they develop any visible tears or holes.

2. Apply soap

Cleaning and sanitation is the foundation of food safety. Maintaining a clean sanitary restaurant is fundamental to serving safe food. In addition, a clean and organized restaurant influences a positive employee attitude toward improved personal hygiene and food preparation practices.

At Popeyes, we start our cleaning and sanitation program by making sure that we have only approved cleaning chemicals. Approved chemical companies will provide you with necessary materials such as dispensing equipment for portion control, cleaning procedures for each area of the restaurant and required Material Safety Data Sheets (MSDS). These are written descriptions of the contents, hazards, and handling procedures for chemicals and products containing chemicals. They are required by OSHA and need to be readily available. Employees must be trained to read the MSDS. If you do not have an approved chemical supplier, you should contact your Field Service Consultant or Supervisor.

Three Compartment Sinks:

The first step in daily cleaning and sanitation is setting up the three-compartment sink. This sink is used for cleaning and sanitizing all utensils and smallwares. Insure that the three sinks for dishwashing are set up, maintained throughout the day, and follow these dishwashing procedures. (See your Cleaning Chemical Supplier Manual for specific instructions on chemicals to use and water temperatures. Some chemicals require higher temperatures.)

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Step 1: Scrape leftover food from the container into the trash can before putting dishes into the wash sink. This will keep the water cleaner and reduce debris in the bottom of the sink.

Step 2: Wash the items in the first compartment of the sink with warm (at least 110F.), soapy water. Use a cloth or scratch pad to loosen remaining soil.

Step 3: Rinse the items in the second sink filled with clean water at least 110F. Remove all trace of food or detergent.

Step 4: Sanitize in the third sink by submerging items in a chemical sanitizing solution at least 75F.

Step 5: Air dry all items before placing them back in their storage area.

Water temperature is very important. If the water sets and changes temperature, drain the water, wash and sanitize the sink, and refill with proper temperature water and required solution.

Example of 3-compartment sink set up left to right. Can be a 4 compartment and can be set up right to left.

CLEANING & SANITATION

Sanitizer Test Strips are available through your distribution center to check the level of sanitizer in your sink and other sanitizing solutions. To use the strips, insert the strip into the sanitizing solution without agitation, hold for 10 seconds. Compare the test paper color against the color standards shown on the strip container. Your solution should be 200 parts per million. If the water is below the required level, drain the sink and refill. If after testing, sanitizing solution is below standard, discard the solution and get another container.

CLEANING AND SANITIZING THE WORK STATION Each workstation should have a container of sanitizing solution in a convenient location to regularly wipe down food contact surfaces. You must keep the water clean and the chemicals at the correct level, so the water should be changed each hour. Cleaning surfaces each hour reduces the amount of work required at the end of the shift. In some cases, you may use sanitary wipes to remove debris and sanitize the workstation. At Popeyes, we refer to this process as clean as you go.

Utensils used for food preparation and serving should be cleaned and sanitized each hour. From the batter basket to prep spatulas and packaging scoops, all utensils that come in contact with food need to be washed and sanitized in the three-compartment sink each hour. Some utensils may need to be washed and sanitized more often if they are dropped on the floor or if they may cross-contaminate other foods.

CROSS-CONTAMINATION

Cross contamination is the transfer of food borne pathogens from foods or surfaces to other foods or surfaces. Food can be contaminated in a number of ways. Popeyes procedures are designed to prevent cross-contamination.

Raw foods can contaminate ready-to-eat foods. Popeyes procedures require that raw food be stored below prepared food. It is also required that food products be stored with solid lids to cover and prevent contamination. Maintaining a separate shelf for raw produce such as lettuce, tomatoes and cabbage away from raw foods is another way to help prevent cross contamination.

Contaminated equipment can contaminate ready-to-eat foods. Equipment and smallwares must be washed and sanitized between products to prevent this kind of contamination. Chopping chicken for Jambalaya on the same cutting board used to prepare lettuce for sandwiches can only lead to problems. Separate cutting boards should be used to prevent cross contamination.

Crewmembers who handle both raw and cooked foods are a key cause of cross contamination. Crewmembers should properly wash their hands frequently and any time they go from handling one product to the next. For example, the person battering chicken should wash their hands thoroughly before preparing a sandwich. Care must also be taken with uniforms, aprons, gloves and other equipment to make sure that cross-contamination is controlled.

Through the procedures outlined in the manual, proper training and frequent hand washing cross contamination can be prevented.

DID YOU KNOW that it is illegal to buy a cleaning product at the grocery store and use it to clean the restaurant. OSHA can fine restaurants over $1000 if products from the store are found in restaurants.

CLEANING AND SANITIZING THE WORK STATION

Popeyes Quality Assurance Department has a rigorous approval process for all of our manufacturers and distributors. It is critical that restaurants only purchase approved Popeyes products through approved distribution centers. Our food products have high quality standards and are routinely checked for safety. Your role in receiving and storage process begins at the back door.

Follow these guidelines to insure you serve with the safest possible product.

Check products for Popeyes label. Generally, chicken cases will be Popeyes specific as well as any proprietary products.

Maintain proper cooler and freezer temperatures: The Walk-in Cooler should be 34-38F and the Walk-in Freezer should be 10 to 0F.

Follow the procedures for receiving product as outlined in the Receiving and Storage section of this manual.

Code-date all cases upon receipt.

Be prepared to store products immediately upon delivery. Do not accept deliveries during peak meal periods.

Check the operating condition and the temperatures of the walk-in coolers and freezers each shift. Keep cooler and freezer doors shut as much as possible, only opening them for short time periods.

Use First In, First Out (FIFO) method for storing product. Proper rotation will reduce the opportunity for spoilage.

Store raw foods below prepared foods and be sure all items are covered.

Store all food items at least 6 off the floor.

Lids should be solid and fit the container. Slotted insert lids should only be used on the steam table.

Clean up spills or leaks and remove dirty packaging and other trash from the storage area right away. This will reduce the chance of cross-contamination.

Store cleaning supplies and other chemicals away from food preparation and storage areas. Always keep chemicals in their original containers. Be sure you have Material Safety Data Sheets (MSDS) on hand for each chemical used in your restaurant.

Pests, such as insects and rodents are serious hazards to foodservice operations. Pests damage food, supplies and facilities, but their greatest threat is that they spread food borne illness. Pest control will prevent pests from infesting your restaurant and get rid of any pests that are present. A number of pesticides can be hazardous to humans and contaminate food if not used correctly. It is highly recommended that you hire a licensed pest control service to apply pesticides. Working closely with a licensed pest control service will insure safe, up to date control methods are used. The elements of a good pest control management program are denying pests food, water and shelter by following good sanitation and house keeping practices; keeping pests out of the foodservice operations by pest proofing the building and working with a licensed pest control operator.

A regular cleaning and sanitation program is your first defense against pests.

Start with these measures to keep pests out of your restaurant.

Use reputable and approved suppliers. Check all supplies and refuse any shipment in which you find pests.

Keep dumpster area clean and lids closed. Keep trash receptacles clean and sanitized.

Remove garbage quickly and properly. Tie all bags of trash before dumping.

Have garbage picked up frequently.

Never leave water standing inside or outside the restaurant.

Scrub back sidewalks after receiving chicken.

Properly store all food at least six inches off the floor.

Eliminate hiding places in the storage area.

Clean up food and beverage spills, including crumbs and scraps immediately.

Thoroughly clean and sanitize your restaurant.

Check the building for openings where insects or rodents can enter. All doors and. windows should close tightly, be kept shut except when in use and checked as part of a regular cleaning schedule. Repair grouting, loose floor tiles and baseboards. Seal off open areas around pipes. Install weather strips on doors to prevent pest entry.

If you notice any signs of infestation, do not wait; call a pest control service immediately. Remember Insects and rodents like dark, damp places; if you see them during the day the dark damp places are full.

PEST CONTROL

Popeyes food temperature guidelines not only insure that our guests get a quality product, but also help insure that our products are safe. Hot food must be heated to 165F for at least 15 seconds before placing it into the service area. Cold food must be kept below 38F. This is our standard operating procedure. We watch out for the temperature danger zone.

Bacteria thrive in the Temperature Danger Zone!!

Foods are most at risk during the preparation and serving process. As foods are thawed, cooked, held, served, cooled and reheated, they may pass several times through the temperature danger zone of 41F to 135F. Each time food is handled; it runs the risk of cross-contamination from other food and from food contact surfaces, such as human hands, cutting boards and utensils. Food must never spend more than four hours total in the temperature danger zone. This may sound like a lot, but each time a product goes from hot to cold, it crosses the danger zone. The fewer times we heat, then cool, then reheat a product the safer it is. If the walk-in cooler is at 45F. instead of 38F., the product will not be safe. If the seasoner takes a break half way through a case or leaves the chicken out for any reason, the safety decreases.

FOOD TEMPERATURES

TEMPERATURE DANGER ZONE

212F

Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased.

165F

Warming temperatures prevent growth but allow survival of some bacteria.

135F

DANGER ZONE: Temperatures in this zone allow for rapid growth of bacteria and production of toxins by some bacteria, which cause food borne illness.

41F

Cold temperatures permit slow growth of some bacteria that cause spoilage.

32F

Freezing temperatures slows down the growth of bacteria, but may allow

0F

some bacteria to survive.

FOOD TEMPERATURE REQUIRMENTS

Popeyes food temperature requirements are written into each product procedures and labeled as CCPs. Here are some of the basic guidelines

Popeyes has standard procedures for thawing products, but general food safety guidelines indicate that you should thaw products using the following methods only.

In the walk-in cooler, on the lower shelves below prepared products.

Defrosted as part of the cooking process. Chubs can be placed in the chub warmer frozen or defrosted to be heated.

In a clean, sanitized sink with the product under running water that is 70 F. or below. Never defrost product in hot or standing water.

Monitor equipment temperatures and clean compressor coils weekly to insure they are performing properly.

Never overload cooking equipment. Microwaves take twice as long to heat two inserts of product, leaving both inserts in the danger zone for longer. Fryers that are overloaded will not cook the chicken thoroughly.

Prepare small batches of food frequently. This helps products to heat and cool quickly while maintaining product quality.

Create valleys down the center of the rice in an insert so the product will cool quickly in the walk-in and heat quickly in the microwave.

Reheat all previously cooked food to a minimum internal temperature of at least 165F. for at least 15 seconds.

Never use holding equipment to cook or reheat food only to keep food hot.

Cooked products that are placed into the walk-in cooler for storage should reach a temperature of 40F or below within four hours. Hot foods must cool from 140F to 70F within two hours and then to below 41F within 4 hours.

Check product temperatures with a thermometer every time it moves from one location to another. For example, from the microwave to the holding cabinet or from the holding cabinet to the line. Never use your best guess or experience to determine the safety of a product.

Keep the products covered to maintain temperature and reduce the chance of cross-contamination.

Complete HACCP Logs as required and maintain records for 60 days.

Restaurants MUST have both a high temperature and a low temperature thermometer.

It is important to check temperatures frequently with a properly calibrated thermometer. Each restaurant should have thermometers in all refrigeration units and freezers. These thermometers should be securely mounted in an easy to read location. In addition to the refrigeration thermometers, each restaurant should have a probe-type low temperature adjustable thermometer (-40F to 160F) and a probe-type high temperature adjustable thermometer (50F to 500F). Thermometers should be calibrated at least once a week using the procedures below.

ICE WATER METHOD

For low temperature thermometers

1. Place one Styrofoam cup inside another Styrofoam cup. Two cups are necessary for proper insulation.

2. Poke a hole in the cup lid with the thermometer.

3. Pack the inside of the cup completely full of ice and fill with water.

4. Place the lid on the cup. It may be necessary to remove a small quantity of ice to properly secure the lid.

5. Wait 5 minutes, and read the thermometer. It should read 32F. If it does not, grasp the dial of the thermometer between the thumb and the index finger. Turn the nut until the needle reads 32F. It may be necessary to use pliers to adjust the thermometer dial the first time.

CALIBRATING THERMOMETERS

Be careful not to remove the probe from the icy water during calibration.

After calibration, remove the thermometer and check to be sure the cup is full of ice and water to the brim. Replace the thermometer as before and wait 5 minutes. If the thermometer reads 32F, it is calibrated.

If not, repeat steps 3 through 6 until an accurate calibration is achieved. Handle the thermometer very gently. Rough handling may cause the thermometer to lose calibration.

HOT WATER METHOD

For high temperature thermometers

1. Empty the ice water from the cups used for the low temperature thermometer calibration and fill the cups with hot tap water.

2. Poke another hole in the lid of the cup with the un-calibrated thermometer.

3. Put both thermometers (one in each hole in the lid) into the cup containing the hot tap water, secure the lid and wait 5 minutes.

4. The Low Temperature Thermometer will indicate the temperature of the hot tap water.

5. Adjust the High Temperature Thermometer if needed to indicate the exact temperature as the accurate Low Temperature Thermometer. Be careful not to remove either thermometer from the hot water during calibration.

6. Remove both thermometers and wait 5 minutes. Refill the cup with hot tap water and place both thermometers back into the water. Observe that both thermometers indicated the exact same temperature. If not, repeat the procedure.

TAKING PRODUCT TEMPERATURES

Product must be checked routinely to make sure that it is at the proper temperature. Some of these temperatures must be recorded on the HACCP Log.

Check chicken temperatures by placing the probe into the meaty part of the breast. Raw chicken should always be below 38F. If checking the chicken temperature after cooking, allow the chicken to set for at least 5 minutes before checking, as the

chicken will continue to heat for a

few minutes after it comes out of the

fryer.

Cooked chicken will range from 195F 200F immediately after cooking to 165F at the end of the holding time. Cooked chicken should never drop below 160F. If it is below 160F. it should be discarded.

Defrosting meat products like strips and fillets should be

checked at least twice a day. Open the case and place the probe into the meat in the center of the bag. Also, check the temperature of product on the outside of the case. You will find a range between the center of the case and the outside, but the product should not exceed 38F.

Side Items will be checked most often. Prepared products in the walk-in cooler should be checked at least twice a day. Microwaved product is checked after the initial heating cycle and again at one-minute intervals until 165F is reached for 15 seconds. Products are then placed into the holding cabinet. When product is moved from the holding cabinet to the steamtable, it should be temperature checked again. Another example of temperature protection is the policy of not cupping more than six side items at a time for the Prince Castle holding bin. Side items lose about 15 degrees during packaging. The longer it takes the more temperature they lose. So cupped sides must have lids on and be placed in the holding bin immediately after cupping.

Cold products as in batter on the batter station, condiments on the sandwich station and packaged Cole slaw in the refrigerator should be checked each shift. More importantly, the refrigeration units should be checked several times each shift. It the refrigeration is working properly, products should stay below 38F. If the refrigeration is over 40F, the product will not be below the danger zone.

All of these procedures and many more are designed to maintain safe food. Remember - Look for the CCP logo in the operating procedures to see more temperature guidelines.

HACCP Logs

An important part of your food safety program is record keeping. Popeyes requires a Chicken Temperature Log and a Daily Temperature Control Log. These logs are part of a regular HACCP program. Complete the HACCP log each shift and store the completed forms in the managers office for 60 days. Samples of the HACCP log are included at the end of this section.

The Chicken Temperature Log is used to record cooked chicken temperature for the month. You will record the temperature and the manager will initial it five times each day. Chicken temperature should be taken at 11 a.m., 1 p.m., 4 p.m., 7 p.m. and again at 10 p.m. There is a line for each day of the month.

The Daily Temperature Log records equipment and product temperatures. One sheet is used for each day. All equipment and product temperatures are checked and recorded three times a day. If any item is found to be in the temperature danger zone, corrective action must be recorded. For example if the reach-in cooler is at 42F., the corrective action would be took product temps and moved product that was 40F or below to the walk-in cooler. If the product in the cooler is above 41F., the corrective action would be discarded product.

PRODUCT HOLDING TIMES AND SHELF LIFE

Time plays an important role in food safety. The longer a product is held at an unsafe temperature the more dangerous it becomes. Bacteria multiply every 20 minutes when the temperature is between 41F-135F. Therefore, product should never be in this range for more than 4 hours between manufacturing and being eaten. We only control what happens to the product in the restaurant, not what happens at the manufacturers, on the delivery truck or after the guest takes it home. It is important for us to move it quickly through the danger zone in the fastest possible way.

Tracking the progress of product through the restaurant is critical to inventory management and food safety. Products should be code dated with the date they are received when accepting a delivery. Popeyes uses the first in, first out (FIFO) rotation system. When receiving product, always make sure the new product goes behind or below the older product and all code-dates are facing out.

In addition to code dating items as they are received, it is necessary to monitor the product as it moves through production and serving. Each product has a maximum holding time at every phase of production. Whether you use Product Control Slips, the color-coded labels or grease pencils; all products must have the expiration time clearly labeled on the storage container.

When a product reaches that expiration time, it must be discarded. Popeyes standards for holding product ensure that the product is safe and of the highest quality. Exceeding the holding time puts our reputation and food safety at risk. When you see a product has expired, notify your manager immediately.

Product Control Slip Instructions:

1. Enter todays date.

2. Circle the day of the week for today.

3. Enter the current time.

4. Write your initials.

5. If product has been prepared- circle or write in the name of the product made.

6. If product is being defrosted - circle or write in the name of the product being defrosted.

7. If chicken has been seasoned - circle the type of chicken.

8. Write in the kill date or use by date.

9. Enter the date when the product must be pulled (when the holding time will expire).

10. Circle the day of the week when the product will expire.

11. Enter the time when the product will expire.

PRODUCT CODE DATING SYSTEMS

Daydots Color Coding System Instructions:

These easy-to-use, color-coded labels can help you record the day and the time that the product expires. No messy flapping papers! The big bonus is the easy visual check for the manager and crewmembers. Each day of the week has a separate color. Blue dots must be gone by end of day Monday; yellow dots are good through Tuesday and so on.

In addition to the day of the week dots for prepped items, Daydots has developed a special Popeyes Seasoning label. This label is designed for Popeyes and features a location for the color-coded Duralabel, so you will not need seven different seasoning labels to maintain your color-coded system. Thaw labels are also available.

Quality Control Bar Instructions:

Quality Control Bars (QC Bars) are used for Biscuits, Chicken, and other prepared menu items that are held in the Bird Cage or other one of the other heated holding bins on the service line. They are used to identify the expiration of cooked products. QC Bars are numbered 1 through 12 and correspond to the numbers on the clock.

Determine the products holding time. Use the Quality Control Bar with the number that corresponds to the position where the minute hand will be on the clock

when the product expires

An example would be chicken is pulled from the fryer or Biscuits are removed from the oven at 12:00. Both Chicken and Biscuits have a 30-minute holding time, which means that the chicken and Biscuits will expire at 12:30. You would place the Quality Control Bar with a number 6 in the on the Biscuit Pan or for the Chicken, place the Bar in Chicken Holding Basket or next to that chicken in the birdcage.

Another example would be using Chicken Strips and Chicken Fillets, which have a holding time of 20-minutes. If you pulled Chicken Strips or Chicken Fillets from the fryer at 12:00, you would place the number 4 on the transfer pan with the Chicken Strips or Chicken Fillets.

Popeyes operations are assessed regularly to ensure that our quality standards are being met. There are specific areas of the assessment that apply to the Food Safety. Please review and be familiar with the Food Safety Standards below.

Food Safety Assessment

IMPORTANT FACTS Regardless of the job stations that you work in a Popeyes restaurant, food safety is your responsibility. Each crewmember must observe the standards of personal hygiene and practice the safe food handling procedures. Monitoring holding time and temperatures daily should be part of your routine. As we strive to provide the guests with a truly great experience, food safety should be your top priority.

Keep the following in mind as you go about your day

Be sure to keep your hands and fingernails clean by washing them frequently.

Wash your hands thoroughly before handling ready-to eat foods.

You always must use clean waterproof bandages to cover cuts. For additional protection, wear disposable gloves.

Workers with infected cuts, burns and other skin problems should not handle food under any circumstances

Disposable gloves do NOT take the place of washing your hands.

Disposable gloves become dirty, just like hands. So, change your gloves if they become dirty.

You must wear sanitary disposable gloves or use sanitary utensils when handling ready-to-eat foods.

How long should you spend washing your hands in order to make hand washing effective?

20 seconds

What is an easy way to remember how long to wash your hands?

Sing the Happy Birthday song (lasts about 20 seconds)

Is it just as effective to only use hand sanitizer and eliminate handwashing?

Nowithout handwashing, hands will still be laden with germs.

True or False: All bleaches can be used as sanitizers.

False: Scented or oxygen bleaches are not acceptable for food-contact surfaces and may leave residues

How long should objects be immersed in sanitizer in order to be sanitized?

30 seconds

How is Bacteria spread.

Through unwashed hands or contaminated gloves and sick employees. Remember to always wash hands after touching your face or hair, taking out the garbage, eating or drinking, handling raw food, and cleaning. Always wash hands before starting work, even when youll be wearing gloves.

Why shouldnt you wipe objects with towels after sanitizing them?

Towels will remove the sanitizer.

Why use hot water when washing dishes?

Hot water makes grease removal easierless work for you!

Clean and Sanitary mean the same thing.

False: Clean means free of visible soil. Sanitary means free of harmful levels of contamination.

Refrigeration kills all bacteria.

False: Bacteria live anywhere a human can live. They can often survive extreme temperatures.

The Chicken Temperature Log is set up to record 30 days worth of temperature readings. Complete the Month and Store # at the top of the form. Each number on the left side of the page represents the day of the month.

At opening and every two hours through out the day, take and record the chicken temperature. Chicken temperature should be taken immediately after the chicken is pulled from the fryer and stacked.

Insert the thermometer probe into the meaty side of the breast and wait at least 1 minute. The temperature should be at least 190F. coming out of the fryer in order to maintain a safe serving temperature for 30 minutes.

SAMPLE DAILY TEMPERATURE LOG

Daily Temperature Control Log is completed each shift. There is a separate form for a.m. and p.m. Temperatures should be checked every two hours during the shift. This log can be completed by the manager on duty (MOD) or by a trained crewmember.

There are nine areas for temperature checks and you could assign different areas to different crewmembers. The nine areas are Equipment (refrigeration), Fryers, Product in the Cooler, Product Area (batter/fry station), Holding Cabinet, Production Counter (birdcage and dump stations), Steamtable, Sandwich Station and other. If any temperature does not meet Popeyes guidelines, the crewmember should notify the manager immediately. The issue should be recorded along with the corrective action taken by the manager.

Taking Corrective Action:

The action taken can be different depending on the circumstances. If the cooler is too warm, corrective action should be move product and call repair person. If the product on the steamtable is not hot enough, corrective action should be to microwave the insert until the product reaches temperature. If Spicy chicken on the board is at 120F, the corrective action would be to discard the product and record it as waste. Any deviation from standard must list a corrective action.

The procedures listed in this section are generic and are not to be confused with the procedures issued by your approved chemical supplier. Material Safety Data Sheets are not included in this section. A Hazardous Material Inventory List is included at the end of this section. Material Safety Data Sheets should be packed with each case when the chemicals are received. If you have misplaced these, please contact your supplier as soon as possible for replacements. When using cleaning supplies, check the manufacturer's instruction or approved Chemical Cleaning Solutions List for the proper mixtures of cleaning chemicals.

Most of the chemicals are concentrates and should be diluted with water before use. Remember that using more of the chemicals than called for will not clean any better. In fact, too strong a solution may harm the item you are cleaning. Follow the directions exactly to ensure the item or area is cleaned properly and that you have met the desired standards.

In this section of the manual, we will cover general guidelines for most of Popeyes cleaning procedures. In the manual provided to you by your approved Cleaning Chemical Supplier, specific uses for each chemical will be outlined. One thing to remember, some areas may not at first glance appear to relate to food sanitation, but inevitably all things lead back to safe products. Below are some basic guidelines for a clean and sanitary restaurant.

FOOD SERVICE SANITATION FOOD SAFETY ZONE

It is ironic that people are the culprits, as well as the victims, in foodborne illness. Popeyes restaurants must have crews that are aware of the value of good sanitation and prove it with daily practices.

Food Service Sanitation is the process of keeping food free from harmful bacteria and diseases. Your actions determine whether food you serve will be safe and appealing or a source of serious illness. Thousands of people suffer each year from foodborne illness. The effects range from an upset stomach or slight fever to serious illness and hospitalization - even death.

Always be aware of the key Food Safety areas and your practices in the food safety zones.

Personal Hygiene

Cleaning & Sanitation Procedures

Safe Food Storage

Food Temperatures

Holding Times and Shelf Life

INTRODUCTION to CLEANING

In this section our focus will be the Cleaning & Sanitation Procedures. For more information on Sanitation standards, see the Food Safety section of this manual.

EMPLOYEE SAFETY

Always wear gloves and goggles when mixing chemicals.

Never mix cleaning chemicals.

If using a ladder for cleaning, use the safety guidelines in the Safety & Security section.

Know where the MSDS sheets are and how to use the information provided.

Always follow chemical supplier guidelines.

Employees Right to Know

As mandated by law, employees have the right to know about possible health in their workplace. Managers must provide information and training about hazards to employees who use cleaning, sanitizing, disinfecting, pesticide products and any other item that is considered hazardous.

Chemicals are considered physically hazardous if they are flammable, explosive, chemically reactive, water reactive, ignite in air at less than 130F, contain organic peroxides or consist of compressed gasses.

Chemicals are considered to be health hazards if they are toxic, carcinogenic, cause birth defects, are corrosive, damage skin, eyes, lungs or mucous membranes or are irritants or sensitizes.

Cleaning chemical manufactures provide our restaurants with Material Safety Data Sheets (MSDS) for the products we use. For more information on Material Safety Date Sheets see page 4 of this section.

Products that you dilute or transfer to another container must be clearly labeled to identify the product. The label must contain dilution and usage instructions plus potential hazard and remedy information regarding the product.

HAZARDS OF BLEACH -USE OF BLEACH IS PROHIBITED

Although bleach may be found as a component of certain approved chemicals, chlorine bleach is not an acceptable chemical for use in Popeyes restaurants. Liquid Chlorine Bleach is not a cleaner or sanitizer. Here are just a few of the hidden costs of using bleach.

When spread on a floor, sidewalk, or other surface, chlorine bleach breaks up into its constituents, chlorine and lye. Chlorine and lye will "spall" cement (that is, slowly cause the cement to fragment and loosen the sand particles in the grouting). Eventually the tile will become loose and re-grouting will be necessary.

A visible result of bleach is the darkening and dulling of floors by the precipitation of various iron compounds from the grouting.

Bleach is not portion controlled. Over or under portioning can reduce effectiveness and be more costly.

Bleach splashed on uniforms will discolor the cloth and result in more frequent uniform replacement.

In short, there is no acceptable reason to have bleach in a Popeyes restaurant. If a Health Department representative recommends the use of bleach as a sanitizer in place of your approved chemical sanitizer, you should contact your approved chemical supplier for assistance.

MATERIAL SAFETY & DATA SHEETS (MSDS) PURPOSE & USE

The Material Safety Data Sheet, often called MSDS, is designed to provide employers and employees with the information to help them use a chemical substance or mixture safely. The MSDS identifies the substance(s) or concern and potential hazards. It describes precautions for use, handling, and storage. It also gives procedures for emergency situations.

IMPORTANT NOTE

For restaurant operators who may use chemicals/ materials that POPEYES has not approved, it is the responsibility of the Franchise Partner to obtain from the chemical manufacturer or supplier the required MSDS sheets for each chemical. All restaurants must have MSDS for every potentially hazardous chemical/material stored and used on the premise.

Below is an explanation of the sections of the Material Safety Data Sheets:

Heading: The heading gives the name and address of the company. The MSDS gives one telephone number for medical emergencies and another for technical information. It also gives the date that the MSDS was issued.

NOTE: Not all MSDS are formated the same way. Format will vary by company. The sections listed below are used by our cleaning chemical companies.

Section 1 - Identification

Line 1.1 gives the identity, the product name you see on the container label. Line 1.2 describes the type of product.

Section 2 Hazardous Ingredients

This section identifies the hazardous chemicals contained in the product. A chemical component is considered hazardous if exposure to the substance would produce a significant adverse effect during normal use or predictable misuse. To help the MSDS user, the MSDS may also list components that are not hazardous. If available, a time weighted average (TWA) is given for each component. A TWA is an airborne

concentration limit set for the substance in the workplace (see the Glossary of Terms at the end of this section).

The worker should use protective measures if workplace air concentrations exceed the TWA. Most TWA values are set by OSHA or by the American Conference of Governmental Industrial Hygienists.

Section 3 Physical/Chemical Characteristics

Certain physical properties of the product are reported here. Knowing these properties helps the user choose proper handling and emergency procedures.

Section 4 - Fire and Explosive Data

Section 4 gives fire fighting guidance and warns of any unusual fire, decomposition or explosion hazard. Most of our cleaning products will not burn. Some will break down to give off a toxic gas if heated in a fire. For those that can give off flammable vapors, Line 4.3 gives the flash point (see Glossary).

Section 5 -Reactivity Data

Section 5 describes the stability of the material under reasonable foreseeable conditions of storage, use an misuse. Conditions that could cause a dangerous reaction are noted. In addition, this section may identify other chemicals that are incompatible. Mixing two incompatible chemicals can produce a violent reaction or give off noxious fumes.

Section 6 - Health Hazard Data

First, Section 6 gives the signal word for the product - CAUTION, WARNING OR DANGER. A product marked DANGER is the most hazardous. Some products also are marked POISON because of consumer packaging rules. Line 7.1 describes the health hazards and hazard:

(1) acute, where the adverse effect shows up rapidly as in the case of skin, eye, or lung irritation or damage, and (2) chronic, where the adverse effect has symptoms which develop

slowly over a long period of time, and which usually result from repeated exposure. Cumulative tissue damage, cancer, and birth defects are chronic effects. Line 7.2 may give special information about an individual component in the product, especially if the substance could produce chronic effects from repeated exposure.

Section 7 Precautions for Safe Handling and Use

Because substances may enter the body by swallowing, by breathing, or from skin or eye contact, first aid instructions are given for each likely route of exposure. It is important to follow the directions carefully. Proper treatment of exposure to one chemical can be harmful for exposure to another. Immediate flushing with water is very crucial to treat eye contact with a corrosive or very irritating substance. After first aid treatment, the user should consider calling a poison control center or a physician. The Poison Control Center number to call is given on each page of the MSDS, 1-800-328-0026.

Section 8 - Special Protection Information

This section names equipment needed to handle the product without sustaining injury. It describes protective clothing that must be worn and any respiratory protection needed, whether it be personal equipment, exhaust ventilation, or both. It may also specify precautions such as eliminating ignition sources when using a flammable product.

Section 10 - Additional Information/Precautions

This section gives other information that may help the user. Line 10.1 of the MSDS states the DOT hazard class, if any. Suggestions for storage may also appear in Section 10.

Summary

Material Safety Data Sheets are prepared and provided for your safety. It is up to each employee to study them with care and to apply all the required precautions and protections. Contact your Manager if you have any questions.

1. Use only approved cleaning products and mix them using the quantities or ratio designated on the product label.

2. Be sure to follow the mixing directions on the product label designating hot or cold water.

3. If using the pumps to extract the cleaning solution from the containers, one full stroke should be set to dispense one ounce.

4. The following are the required cleaning products and their uses:

General Purpose Cleaner - a cleanser and mild degreaser used for utensils and surfaces that come in contact with food. Those areas include, the wash section of the 3-compartment sink, trigger spray bottle for counters and fixed equipment, and mop bucket for floor cleaning.

Hand Soap - used in soap dispensers at all hand sinks.

Sanitizer - Designed to kill harmful bacteria on utensils and surfaces that come in contact with food and in restrooms. Those areas include, the sanitizing section of the 3-compartment sink, sanitizing containers at batter station and packaging station, trigger spray bottle for counter tops and restrooms.

Degreaser - heavy grease build-up on parking lots, sidewalks and dumpster areas. It may be used on interior floors if general-purpose cleaner is not strong enough., as well as mop bucket for floor cleaning, directly onto exterior surfaces for heavy cleaning and trigger spray bottles for counters and fixed equipment.

Window Cleaner - used for cleaning all windows, glass and glossy plastic surfaces, such as exterior signs.

Oven Cleaner - used for cleaning the biscuit oven.

Filter Agent - placed into shortening prior to filtering to help extend the life of the shortening and purify it.

Boil-out Compound - used when cleaning fryer vats.

Non-toxic Heavy-Duty Cleaner - (optional) used full strength on heavily soiled areas, and diluted for general cleaning.

Non-Slip Floor Cleaner - (optional) used diluted to clean floors while maintaining the non-slip surfaces of the flooring.

GENERAL CLEANING GUIDELINES

NOTE: Some cleaning solutions contain chlorine and others contain ammonia. Never mix these products together. The mixture will produce a gas, which acts quickly and can be deadly.

1 Keep cleaning solutions fresh. Grease and dirt will dilute the strength of the solution. Hot water cools in sinks and mop buckets, reducing the effectiveness of the solution.

2 Store cleaning products separate from food products to prevent cross contamination.

3 Gather all tools and supplies needed before starting on a cleaning assignment.

4 Clean all tools and put all supplies, tools and products in their proper place after use. Hang all mops after cleaning, in order for them to thoroughly dry and not develop a sour odor.

One of the first steps in your day is setting up the three-compartment sink. This sink is used for cleaning and sanitizing all utensils and smallwares. Insure that the three sinks for dishwashing are set up, maintained throughout the day, and follow these dishwashing procedures. (See your Cleaning Chemical Supplier Manual for specific instructions on chemicals to use and water temperatures. Some chemicals require higher temperatures.)

It is the Prep Cooks responsibility to insure that the three sinks for dishwashing are set up and maintained throughout the day.

Follow these dishwashing procedures:

SETTING UP THE 3 OR 4 COMPARTMENT SINK

Example of 3-compartment sink set up left to right. This can be a 4-compartment sink and can be set up right to left.

Sanitizer Test Strips are available through your distribution center to check the level of sanitizer in your sink and other sanitizing solutions. To use the strips, insert the strip into the sanitizing solution without agitation, hold for 30 seconds. Compare the test paper color against the color standards shown on the strip container. Your solution should be 200 parts per million. If the water is below the required level, drain the sink and refill. If testing station sanitizing solution and it is below standard, discard the solution and get another container.

The temperature and condition of the dishwashing water is very important! During the shift because you are using the sinks continuously, the water will get dirty and over time, the water in the sink will naturally drop in temperature. If you notice that the water is dirty or there is a change in temperature, the sinks should be drained, cleaned and refilled with water at the proper temperature and correct required solutions. For example, if the dish water looks dirty or feels cold, or if the rinse water looks sudsy and feels cold, it is time to drain and refill.

NOTE: Federal guidelines for the length of time an item must be submerged in sanitizer changed in 2003. Cleaning Chemical Manual printed before 2003 may state submerge for 1 minute. Information in this manual, submerge for 30 seconds reflects the new guideline.

IMAGE CALEDAR

When a guest visits a Popeyes restaurant, they become more aware of details and cleanliness. The confines are reduced, and they have more time to reflect upon their surroundings. A clean looking, well-maintained restaurant is a good indicator of the quality of the food and service they are likely to receive at Popeyes. It is also a critical factor in a guest's decision whether or not to return to a restaurant.

The following standards are intended to assist Popeyes employees in providing their guests with an enjoyable dining environment and to bring them back again and again. By diligently using the Image Calendar, we will be able to achieve all the required cleaning more efficiently. By completing assigned areas and duties on a daily basis, we can prevent build-up, make our cleaning tasks easier and be able to take pride in maintaining clean restaurants.

On the next page is an example of the Image Calendar currently used in many Popeyes restaurant. This can be printed off of the Popeyes intranet site and laminated for the restaurants. Each item is numbered to allow the manager to easily assign tasks each day. There is an area for the employee to use a grease pencil to initial when a task is complete and for the manager to initial that they have checked and the job is done to their satisfaction. The Daily Cleaning Duties will be wiped clean each day. The weekly duties should be wiped clean weekly when all of the tasks are complete.

The complete list of duties is listed unformatted on page 14 of this section.

IMAGE CALENDAR LISTING OF DUTIES

Daily Cleaning Duties

A.M. Duties

1. Empty Trash from night before

2. Sweep parking lot

3. Scrub dumpster pad

4. Scrub door entrances and drive thru pad

5. Clean windows and window ledges

6. Sweep and mop lobby before opening

7. Clean interior back door area

8. Clean front and back door thresholds

9. Clean interior window ledges

Shift Change

1. Empty trash

2. Restock and leave work area ready for next shift

3. Scrub all floors in kitchen and fryer area

4. Mop lobby floors and restrooms

Sunday Cleaning

S1. Clean and detail stockroom S2. Clean exterior filter machine pan S3. Scrub wall behind fryers S4. Scrub interior chub warmer or Accutemp S5. Clean drive thru ice machine bin S6. Clean and organize condiments holders and counter areas S7. Clean interior steamwells S8. Clean mop sink area and walls S9. Clean all service area refrigerators & freezers S10. Clean chicken trough

Monday Cleaning

M1. Clean all cooler shelves M2. Clean and organize shelves in prep area M3. Organize office area M4. Clean gaskets on all reach-in freezers and refrigerators M5. Polish all stainless steel in service area M6. Clean high chairs M7. Detail clean exterior biscuit oven M8. Deck Scrub lobby floors and restrooms M9. Scrub walls in walk-in cooler M10. Clean evaporator coils on all refrigeration

Tuesday Cleaning

T1. Clean light lenses in lobby area T2. Clean air conditioning vents in restrooms & lobby T3. Clean air vents in service area & kitchen T4. Scrub exterior trash dumpster T5. Scrub cooler walls and racks T6. Clean restroom walls and polish all fixtures T7. Clean exhaust vents in restroom T8. Detail clean toaster

Wednesday Cleaning

W1. Clean light lenses in service area & back of house W2. Detail clean table and chair legs in lobby area W3. Scrub grease spots in parking lot stalls W4. Scrub exterior back door W5. Clean Gaskets on cooler and freezer doors W6. Clean all walls in service area W7. Clean all fire extinguishers W8. Detail clean biscuit oven inside and out

Thursday Cleaning

TH1. Clean walls in service area TH2. Clean interior &exterior trashcans TH3. Scrub walls in kitchen area and behind all tables TH4. Detail clean toaster (replace teflon if needed) TH5. Detail clean interior C-Vap holding cabinet TH6. Clean interior of all service counter storage TH7. Clean all return air vents TH8. Clean chicken trough TH9. Replace burnt out heat lamps

Friday Cleaning

F1. Clean and organize under service counter F2. Detail clean registers and monitors F3. Polish all stainless steel in service area F4. Detail clean batter fry table F5. Replace any stained ceiling tiles or light shields F6. Clean plexi-glass on drive thru signage F7. Pull excessive weeds from landscaping

Saturday Cleaning

SA1 Organize entire office area SA2. Detail clean production counter compartments SA3. Clean ceiling fan blades in lobby area SA4. Dust all framework in lobby SA5. Clean lobby menu board SA6. Detail clean tea machine, tea urns and nozzles SA7. Scrub walls in batter station area/detail batter station table

Area Maintenance Duties are the daily cleaning duties that impact our guest experience. They include most of the outside cleaning duties from the perimeter of the parking lot to the entrance doors. While they are referred to as AM duties, these Area Maintenance duties should be completed as often as needed through out the day to maintain a positive customer impression. This list is a general list of A.M. duties. Your manager may have other duties depending on your unit.

Cleaning the parking lot

Pick up and sweep one foot around the outside perimeter of the property.

Pick up around shrubs and landscaping areas

Pull weeds in cracks, drive areas and anywhere visible.

Pick up, sweep and scrub the parking lot and drive way areas

Spot sweep sand, paper, and leaves from curbs, drive thru and dumpster areas.

Clean sidewalks, door thresholds and outside tables.

Clean Windows

Wipe down window frames

Clean drive thru window

Clean drive thru menu board

Clean dumpster area

Clean grease tank area

Clean back door area

Clean trash cans

You may also be asked to complete the following duties

Detail clean restrooms

Clean and organize the walk-in cooler and freezer

Clean and organize the storage room

Clean mop buckets

AREA MAINTENANCE (AM) DUTIES

HAZARDOUS MATERIAL INVENTORY LIST

HAZARDOUS MATERIAL INVENTORY LIST

The MSDS sheets for the chemicals used in your restaurant are found in the Cleaning and Sanitation Manual provided to you by your approved chemical supplier. If you do not have a copy of this manual or you are not sure if the MSDS sheets are current and up to date, please alert your manager.

Toxicity The capacity of a substance to produce a harmful effect when the substance has reached a sufficient concentration at a certain site in the body.

Reactivity The relative ability of a substance to undergo chemical change by combining with another substance or by breaking down. Certain conditions such as heat and light may make a substance more reactive. An explosion is a very rapid reaction.

TLV Threshold Limit Value; the airborne concentration of a substance calculated to be safe for most workers. The TLV is measured in units of parts per million (pm) or milligrams per cubic meter (mg/m3). The PEL.STEL and TWA are types of TLV.

GLOSSARY OF MSDS TERMS

"C" or Ceiling The maximum allowable workplace concentration limit for an airborne substance. NOT TO BE EXCEEDED EVEN MOMENTARILY.

Flash Point The lowest temperature at which a liquid will give off enough flammable vapor to ignite when exposed to a flame.

Carcinogen A substance or agent that causes cancer.

Flammable Material A material that catches fire readily and burns rapidly; flash point is 100 F. or less.

Chronic Effect Symptoms which develop slowly over a long period of time or which occur frequently.

Ingestion Swallowing

Chronic Toxicity Adverse effects resulting from repeated or prolonged exposure to a substance.

Irritant Can cause an inflammatory response or reaction of the eye, skin or respiratory system at the site of contact.

Combustible Material Material that burns after being heated sufficiently; flashpoint over100 F.

LD50 Lethal dose 50; the dose that will kill 50% of the test animals receiving that dose; a measure of acute toxicity.

Mutagent Causes mutations in DNA and living cells.

Solvent A liquid in which other substances are dissolved. Water is a common solvent.

Oxidizer Any substances that release oxygen readily, e.g. nitrates and peroxides. Oxidizers react readily with many organic substances.

Stel Short term exposure limit (often 15 minutes): A TLV.

PEL Permissible exposure limit, an 8-hour TLV set by OSHA.

Teratogen Causes growth abnormalities in the fetus.

pH Measures how acidic or caustic an aqueous liquid is on a scale of 1-14; pH1 is very acidic, pH 7 indicates a neutral solution and pH 14 indicates a very caustic (basic, alkaline) solution.

Sensitizer Repeated exposure may cause a marked response not necessarily limited to the site of contact.

Toxic Substance A substance which can cause acute or chronic injury.

Solubility The amount of a substance that can be dissolved in a solvent, usually water.

TWA Time weighted average. The TLV for an eight hour work day.

BIBLIOGRAPHY

State of Florida. Florida Statutes. Title XXXIII Chapter 509.049

2001->Ch0509->Section%20049>

State of Florida. Department of Business and Professional Regulation. Division of Hotels and Restaurants. Industry Bulletin 2006-05. August 2006.

State of Florida. Department of Business and Professional Regulation. Division of Hotels and Restaurants. Food Service Training List. April 2007

State of Florida. Department of Business and Professional Regulation. Division of Hotels and Restaurants. Publication HR 5030_157. February 2000.

State of Florida. Department of Business and Professional Regulation. Division of Hotels and Restaurants. Publication HR 5030_158. February 2000.

State of Florida. Department of Business and Professional Regulation. Division of Hotels and Restaurants. Publication HR 5030_159. February 2000.

Popeyes Restaurant Operating Manual Cleaning Section January 2006

Popeyes Restaurant Operating Manual Food Safety Section January 2006

Wash

Clean, hot soapy wash At least 110F

Rinse

Clean, hot rinse At least 110F

Sanitize Submerge dishes for 30 seconds At least 75F

Air Dry

Area

Criteria

Health Dept Permit

Local Health Department permit is posted and current.

Inspection posted

Most recent Health Department Inspection is posted (if required). Critical violations have been addressed

Manager certified

Restaurant manager is RMT and ServSafe certified or has equivalent certification

Employee Training

Employees are trained in Food Safety. Training is documented.

MSDS

Material Safety Data Sheets are available for all chemicals in the restaurant. MSDS are accessible to employees.

Personal Hygiene

Hand wash sinks

Hand wash sinks are clean and in good repair with hot and cold running water available. Hand wash sinks used for hand washing only.

Liquid hand soap and single use towels are available at all hand wash sinks. Hand washing procedures are posted.

Employees hand washing

Employees wash hands to prevent cross contamination (minimum hourly).

Employees use proper hand washing procedures.

Gloves

Gloves are used in food preparation where required by local health departments.

Safe Storage

Approved Food Source

All products in the restaurant are obtained through an approved food source to help insure quality and food safety.

Organization

Cooler and dry storage are organized to prevent cross contamination of products. Fresh produce and chicken have designated areas. Product at least 6" off the floor.

Receiving

Stored cases not damaged or broken. Potentially unsafe products are refused or segregated for return.

All items code dated with date received.

Coolers

Cooler is organized. Temperature 34-38 degrees F.

Freezers

Freezer is organized. Temp. -10 to 0 degrees F.

Thawing

Defrosting products are properly rotated and stored below prepared products. Temperatures are monitored.

Rotation

Products rotated using first in, first out method.

Chemicals

All chemicals are properly code dated and stored to prevent chemical contamination.

Ice Handling

Designated bucket for transporting ice. Scoops properly stored with handle up. No ice contamination.

Cleaning & Sanitation

Approved chemicals

Only approved chemicals (P & G or Kay) are in the restaurant. Bleach is not found.

Area

Criteria

Dish washing sinks

Dish wash sinks are set up with hot wash water, warm rinse water and a sanitizer at the temperature recommended by their approved chemical company.

Proper dishwashing procedures used.

Sanitizer strips available

Correct sanitizer test strips are available and used to monitor level of sanitizer each shift.

Sanitizer available in each work area

Each workstation has sanitizing solution available to clean and sanitize work area regularly. Food contact surfaces are sanitized between products or at least hourly.

Food utensils

All utensils used for food preparation or serving are stored as regulated by health department and washed and sanitized at least hourly.

Cleaning Procedures

All areas of the restaurant are cleaned using appropriate chemicals and proper procedures

Time & Temperature

Product Thermometers

A properly calibrated thermometer is available for product preparation and batter/fry station.

Equipment thermometers

All equipment refrigeration has a working thermometer inside.

HACCP log

Management team completes the HACCP logs as required and maintains the logs for 90 days.

Reheating of food

Product is not left at room temperature either during preparation or during reheating process.

Chilling food

Prepared products are stored for rapid chilling (valley for rice product, ice down chubs). Chicken is never left at room temperature for more than 10 minutes during seasoning or batter/fry procedures.

No expired product

All products are code dated and have not exceeded the expiration date or time.

Holding times

Holding times posted for all prepared products and expired product discarded. Approved system in place - QC bars, color-coded dots, grease pencil on inserts, product control slips.

Critical Violations

Critical Violations

Any critical violations on Health Department Inspection have been corrected.

Insects/rodents not present

No visible signs of insects or rodents in the restaurant or dumpster area.

Cross Contamination

No incidents of cross contamination were observed.

No sick or symptomatic food handler(s).

Employees are in good health with no obvious symptoms. Bandages available in the restaurant and used to cover any open sores.

Spoiled Product

No spoiled product is in the restaurant.

Product Name

Manufacturer/ Supplier

Where Product is Used

How Product is Dispensed

Frequency

Comet Cleaner with bleach

Procter & Gamble

Restrooms Kitchens

Pump/Portioner or Spray Bottle

Daily & As needed

Professional line Dawn

Procter & Gamble

Manual Dish Washing Walls Hard Surfaces

Pump/Portioner or Spray Bottle

As Needed

Industrial Strength Spic and Span Liquid

Procter & Gamble

Degreasing Hard Surfaces Floor Quarry Tile

Pump/Portioner or Spray Bottle

Daily & As needed

Spic and Span All Purpose Spray & Glass Cleaner

Procter & Gamble

Windows Countertops Stainless Display Cases

Pump/Portioner or Spray Bottle

As Needed

DCT Degreaser

DCT - Procter & Gamble

Outside Cleaning Parking Lot

Manual Dispenser

As Needed

Professional Line Cascade

Procter & Gamble

Degreasing cement & parking lot grease Fryer boil out holding unit

Powder in Box

As Needed

DCT Clorinated Quaternary Sanitizer

DCT/Procter & Gamble

Tabletops Counters Prep Area Sanitizer Ware washing

Pump/Portioner or Spray Bottle

As Needed

Liquid Safeguard Hand Soap

Procter & Gamble

Hand Washing

Manual Dispenser

As Needed

DCT Hand Sanitizer

DCT/Procter & Gamble

Hand Sanitizer

Manual Dispenser

As Needed

Product Name

Manufacturer/ Supplier

Where Product is Used

How Product is Dispensed

Frequency

Spirit

Kay Chemical

Restrooms Kitchens

Squeeze Bottle Ready to Use

Daily & As needed

Capital Supreme

Kay Chemical

Manual Dish Washing Walls Hard Surfaces

Auto Dispenser or Spray Bottle

As Needed

Titan

Kay Chemical

Degreasing Hard Surfaces Outside Cleaning Parking Lot Grease Fryer Boil-out

Auto Dispenser Pump Sprayer

Daily & As needed

Touch Up Glass Cleaner

Kay Chemical

Windows Countertops Stainless Display Cases

Auto Dispenser or Spray Bottle

As Needed

Kadet

Kay Chemical

Floor Quarry Tile

Packets

Daily & As needed

Red Sink Sanitizer

Kay Chemical

Tabletops Counters Prep Area Ware Washing

Auto Dispenser or Spray Bottle

As Needed

Kay Delimer

Kay Chemical

Steam tables Holding unit

Packet

As Needed

Fortress

Kay Chemical

Hand Washing

Manual Dispenser

As Needed

ActiGel

Kay Chemical

Hand Sanitizer

Manual Dispenser

As Needed

Wash

Clean, hot soapy wash At least 110F

Rinse

Clean, hot rinse At least 110F

Sanitize

Submerge dishes for 30 seconds At least 75F

Air Dry

Step 1

Scrape leftover food from the container into the trashcan before putting dishes into the wash sink. This will keep the water cleaner and reduce debris in the bottom of the sink.

Step 2

Wash the items in the first compartment of the sink with warm (at least 110F), soapy water. Use a cloth or scratch pad to loosen remaining soil.

Step 3

Rinse the items in the second sink filled with clean water at least 110F. Remove all trace of food or detergent.

Step 4

Sanitize in the third sink by submerging items in a chemical sanitizing solution at least 75F.

Step 5

Air dry all items before placing them back in their storage area.

May 2007 Popeyes Food Safety Certification Program 1