Jollibee Foods Corporation Jolly Spaghetti Manual PDF

Jollibee Foods Corporation Jolly Spaghetti Manual JBRS-PRD-2-NDLS1 Issue Revision No: 16 – 12 Effectivity Date: February 29, 2024 Any unauthorized use or reproduction is prohibited. ...

Jollibee Foods Corporation Jolly Spaghetti Manual JBRS-PRD-2-NDLS1 Issue Revision No: 16 – 12 Effectivity Date: February 29, 2024 Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL TABLE OF CONTENTS / DISTRIBUTION & REVIEWING AUTHORITY Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-2-NDLS1-UG-01 Page No.: 1 of 2 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: (1) New portioning tool for spaghetti sauce (2) Inclusion of Receiving, Handling and Storage Guidelines (3) Inclusion of cooked noodle weight Title Document Code Category Pages User's Guide Table of Contents, Distribution and Reviewing Authority JBRS-PRD-2-NDLS1-UG-01 Jolly Spaghetti 2 Materials & Process Specifications Finished Product Specification JBRS-PRD-2-NDLS1-MP-01 Jolly Spaghetti 2 Raw Material and Packaging Material List JBRS-PRD-2-NDLS1-MP-02 Jolly Spaghetti 5 Equipment List JBRS-PRD-2-NDLS1-MP-03 Jolly Spaghetti 1 Service Guidelines JBRS-PRD-3-NDLS1-MP-04 Jolly Spaghetti 1 T&U List and Matrix JBRS-PRD-3-NDLS1-MP-05 Jolly Spaghetti 4 Troubleshooting Guidelines JBRS-PRD-3-NDLS1-MP-06 Jolly Spaghetti 3 Receiving, Handling and Storage Guidelines JBRS-PRD-3-NDLS1-MP-07 Jolly Spaghetti 1 Task Checklist Opening Procedure JBRS-PRD-3-NDLS1-TC-01 Jolly Spaghetti 3 Back up Procedure Noodle Cooking JBRS-PRD-3-NDLS1-TC-02a Jolly Spaghetti 4 Reheating of Spaghetti Sauce JBRS-PRD-3-NDLS1-TC-02b Jolly Spaghetti 4 Reheating of Spaghetti Sauce during Slack Hours JBRS-PRD-3-NDLS1-TC-02c Jolly Spaghetti 5 Assembly Procedure Blanching of Noodles JBRS-PRD-3-NDLS1-TC-03a Jolly Spaghetti 2 Assembly of Spaghetti (Solo and Chicken Meal) JBRS-PRD-3-NDLS1-TC-03b Jolly Spaghetti 3 Assembly of Half Spaghetti (Supermeal) JBRS-PRD-3-NDLS1-TC-03c Supermeal 1 Assembly of Family Pan JBRS-PRD-3-NDLS1-TC-03d Spaghetti Family Pan 1 Gloves Management JBRS-PRD-3-NDLS1-TC-03e Jolly Spaghetti 1 Closing Procedure JBRS-PRD-3-NDLS1-TC-04 Jolly Spaghetti 1 Visual Reference Spaghetti Back up Matrix JBRS-PRD-3-NDLS1-VR-01 Jolly Spaghetti 1 This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-2-NDLS1-UG-01 Page 2 of 2 Jolly Spaghetti Manual Issue: 16 Table of Contents Revision: 12 DISTRIBUTION AND REVIEWING AUTHORITY I. Distribution The whole product manual is available on all Jollibee Stores in the Philippines. It is intended for the use of All Restaurant Managers, and other interested authorized parties in the organization. Only the Task Checklists may be shared to Production Crew. II. Review and Updating The product manual will be reviewed and updated by the Restaurant Systems Product Standards Unit. Any updates and additional information requested by other parties that needs to be included in the manual must be coursed to the Restaurant Systems Product Standards Unit. Any changes made by other parties without the approval of Restaurant Systems Product Standard Unit will be considered null and invalid. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL FINISHED PRODUCT SPECIFICATION Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-2-NDLS1-MP-01 Page No.: 1 of 2 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: Gold Standard Attributes Spaghetti noodles topped with moderately thick red orange tomato sauce containing ground beef, sausage slices and grated cheese. ATTRIBUTES DESCRIPTION METHOD Assembled Product: Adequately drained spaghetti noodles; neatly topped with sauce and grated cheese. Noodles: Off-white long strands General Appearance Visual Reference Sauce: Red orange meat sauce; glossy; with at least 2 pieces of sausage slices. Grated Cheese: Uniform light yellow. Noodles: Firm but tender to the bite. Sauce: Moderately thick; with ground beef and tender sausage Texture Sensory Evaluation slices. Grated Cheese: Soft and smooth. Assembled Product: Right blend of characteristic spaghetti sauce, noodle, and cheese flavors. Generally sweet, sour, and meaty sauce blended with mild noodle taste, and creamy and moderately salty cheese. Flavor and Aroma Sensory Evaluation Noodles: Characteristic spaghetti noodle taste; absence of starchy taste. Sauce: Right blend of sweet, sour, meaty tomato taste, and spices. Grated Cheese: Creamy; Slightly salty. Serving Temperature At least 140°F Digital Thermometer This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-2-NDLS1-MP-01 Page 2 of 2 Jolly Spaghetti Manual Issue: 16 Finished Product Specification Revision: 12 JEDS SENSORY QUALITIES ATTRIBUTES DESCRIPTION METHOD Assembled Product: Adequately drained spaghetti noodles; neatly topped with sauce and grated cheese. Noodles: Off-white long strands General Appearance Visual Reference Sauce: Red orange meat sauce; glossy; with at least 2 pieces of sausage slices. Grated Cheese: Uniform light yellow. Noodles: Firm but tender to the bite. Sauce: Moderately thick; with ground beef and tender sausage Texture Sensory Evaluation slices. Grated Cheese: Soft and smooth. Assembled Product: Right blend of characteristic spaghetti sauce, noodle, and cheese flavors. Generally sweet, sour, and meaty sauce blended with mild noodle taste, and creamy and moderately salty cheese. Flavor and Aroma Sensory Evaluation Noodles: Characteristic spaghetti noodle taste; absence of starchy taste. Sauce: Right blend of sweet, sour, meaty tomato taste, and spices. Grated Cheese: Creamy; Slightly salty. No torn or ripped portion; No print smears on the outside; Free from dirt; Not deformed; With presence of condensates* Packaging Visual Reference Condensates – product of condensation, ex., liquid from vapor Serving Temperature Warm (110°F minimum) Digital Thermometer This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL RAW MATERIAL & PACKAGING MATERIAL LIST Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-2-NDLS1-MP-02 Page No.: 1 of 5 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: RAW MATERIAL LIST Item Storage Shelf Life Item Description Item Code UoI Yield Label / Code Name Primary Secondary Tertiary Spaghetti Noodles,spaghetti, 4000000014 5 kg / 94 PRIMARY DP + 12 - - Noodles 5kgs/pk,4pk/cs pack servings PACKAGING months / (Polybag) (Room 4 pack temperature) packs / Product case name: Jollibee Spaghetti Production date: Month- Day-Year Consume Until date: Month-Day- Year SECONDARY PACKAGING (Corrugated box) Product Name: Jollibee Spaghetti Production Date: MM/DD/YY Consume Until Date: MM/DD/YY This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-2-NDLS1-MP-02 Page 2 of 5 Jolly Spaghetti Manual Issue: 16 Raw Material & Packaging Material List Revision: 12 Item Storage Shelf Life Item Description Item Code UoI Yield Label / Code Name Primary Secondary Tertiary Spaghetti Sauce,spaghetti, 1000000170 2.5 kg 24 PRIMARY DP + 180 DT + 3 days DO + Sauce SAbeef,2.5kg/pk, / pack servings PACKAGING days (Chiller 1day, 4pk/cs / pack (Freezer, -12 Temp, 35 to opened 4 Product to -23°C / - 40°F/ 2 to pack packs Name: JB 10 to 10°F) 4°C) (Chiller / case SPAG Temp, (35 to Consume 40°F / 2 Until Date: to 4°C) CU DDMMMYY ZFCXXX Where: CU = consume until DD = date MMM = month YY = Year ZFC = Plant Code (Zenith) XXX = Batch number SECONDARY PACKAGING Product Name: SPAGHETTI SAUCE Consume Until Date: CU DDMMMYY ZFCXXX Where: CU = consume until DD = date MMM = month YY = Year ZFC = Plant Code (Zenith) XXX = Batch number This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-2-NDLS1-MP-02 Page 3 of 5 Jolly Spaghetti Manual Issue: 16 Raw Material & Packaging Material List Revision: 12 Item Storage Shelf Life Item Description Item Code UoI Yield Label / Code Name Primary Secondary Tertiary Grated Cheese, grated, 4000000102 1 kg / 111 PRIMARY DP + 3 DO + 24 - Cheese processed,1kg/pk, pack servings PACKAGING months hours 6pks/cs / (High Barrier (Chiller, 2 to (Chiller, 2 to 6 pack pre-formed 4°C / 35 to 4°C / 35 to packs bag) 40°F) 40°F) / case Production Date: MMDDYYBB Consume Until: 2MMDDYY Where: MM = month DD = day YY = year BB = batch no. SECONDARY PACKAGING (Corrugated Carton) Product Name: Jollibee Grated cheese Manufacturing date: MMDDYYBB Consume Until: 2MMDDYY This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-2-NDLS1-MP-02 Page 4 of 5 Jolly Spaghetti Manual Issue: 16 Raw Material & Packaging Material List Revision: 12 Item Storage Shelf Life Item Description Item Code UoI Yield Label / Code Name Primary Secondary Tertiary RBD Oil,cooking,coconut, 3000000022 17 kg 8,900 PRIMARY DP + 9 - - Vegetable r1-0022,17kg/con / tin servings PACKAGING months Cooking / tin (Regular Tin (Room Oil Can) Temp) Product Name: RBD Vegetable Oil Date Manufactured: Month DD, YYYY Consume Until: Month DD, YYYY Iodized Salt, iodized, 4000000668 12 943 PRIMARY DP + 24 - - Salt refined,1kg/pk, packs servings PACKAGING months 12pk/cs / case / pack (PP Bag) (Room Temp) Product Name: Refined Salt Manufacturing Date: MMDDYY (on sticker) Example: 110713 11: November 07: 7th day 13: year 2013 Batch No: YYBBBB (on sticker) Example: 130016 13: Year 2013 0016: Batch number This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-2-NDLS1-MP-02 Page 5 of 5 Jolly Spaghetti Manual Issue: 16 Raw Material & Packaging Material List Revision: 12 PACKAGING MATERIAL LIST Item Name Item Description Item Code UoI Yield Primary Storage Product Spaghetti Web- Box,web- 4000008613 100 pcs / 100 Room Temperature Spaghetti Solo type Box type,spaghetti,2021, pack servings 100pc/pk Chickenjoy Box,clamshell, 4000008335 100 pcs / 100 Room Temperature Spaghetti Solo Meal Clamshell cjoy meal,2020, pack servings 100pc/pk Large Inner CBoard,inner 4000000382 100 pcs / 100 Room Temperature Spaghetti Solo Tray tray,large, pack servings 100pc/pk Supermeal Box,clamshell, 4000008337 100 pcs / 100 Room Temperature Half Spaghetti Clamshell supermeal,2020, pack servings 100pcs/pk Small Inner CBoard,inner 4000000383 100 pcs / 100 Room Temperature Half Spaghetti Tray tray,small,100pc/pk pack servings Family Pan Body,pp, 4000007177 20 pcs / 240 Room Temperature Spaghetti Half-pan, pack servings Family Pan 20pcs/pac, 12pac/box 12 packs / box Lid for Family Lid,IML,pp, 4000008386 20 pcs / 240 Room Temperature Spaghetti Pan half-pan,2020, pack servings Family Pan 20pcs/pack 12 packs / box Family Pan Sticker,fam pan, 4000008598 1200 pcs 1200 Room Temperature Spaghetti Microwave 2.5inx1.5in, / pack servings Family Pan Reheating 1200pc/pack Guidelines Sticker This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL EQUIPMENT LIST Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-2-NDLS1-MP-03 Page No.: 1 of 1 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: EQUIPMENT LIST NO. ITEM NAME QTY USAGE To maintain the required temperature of 1 Baine Marie 1 spaghetti sauce during holding To soak the spaghetti noodles 2 Dry Well 1 To maintain the required temperature of spaghetti sauce during holding 3 Noodle Vat 1 To soak the spaghetti noodles 4 Heavy Duty Burner To cook the spaghetti noodles and reheat spaghetti sauce 5 Induction Cooker To cook the spaghetti noodles and reheat Per store spaghetti sauce volume 6 Reach-in Freezer / Walk-in Freezer For storing spaghetti sauce 7 Reach-in Chiller / Walk-in Chiller For storing thawed spaghetti sauce For storing grated cheese 8 Microwave 1 For reheating the spaghetti sauce For weighing spaghetti noodles per serving size 9 Weighing Scale 1 For weighing of spaghetti sauce during half pack preparation 10 Food Warmer 1 To contain assembled spaghetti and help maintain desired temperature This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL SERVICE GUIDELINES Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-3-NDLS1-MP-04 Page No.: 1 of 1 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: PROCEDURES DETAILS 1. APPLICABLE TRANSACTIONS Dine-In Take Home Drive-Thru Bulk Order Service (BOS) Jollibee Express Delivery (JEDS) 2. PROMISED TIME Assembly time of Jolly Spaghetti: PRODUCTS ASSEMBLY TIME Jolly Spaghetti Solo 23 seconds Half Spaghetti 17 seconds Spaghetti Family Pan 43 seconds For outside order taker (OOT), call the order in advance to inform Pantry crew to assembly the product. 3. ASSEMBLY TASKS ▪ Order Slip Code / Calling Code PRODUCTS OS CODE CALLING CODE Jolly Spaghetti Solo Spag Spag Jolly Spaghetti Value Meal Spag VM Spag Chicken Joy with Jolly Spaghetti Solo Spag CJ Chicken Meal Chicken Joy with Jolly Spaghetti Meal Spag CJ VM Chicken Meal Spaghetti Family Pan Spag Pan Spag Pan *Indicate drink in OS for VM orders. NOTES: Follow standard calling convention: Dine in: Item calling code + Quantity Take home: Item calling code + Quantity + To go Wash Non- Utensils Qty Dine in Take Home Wash Plastic Fork 1 N/A ✓ ✓ Reusable Fork 1 ✓ N/A N/A Napkin 2 ✓ ✓ ✓ This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL TOOLS & UTENSILS LIST AND MATRIX Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-3-NDLS1-MP-05 Page No.: 1 of 4 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: (1) New portioning tool for spaghetti sauce T&U LIST NO. ITEM NAME QTY USAGE 1 Aluminum Pot 5 Gal To reheat the spaghetti sauce 2 Aluminum Pot 5 ½ Gal Per store To cook the spaghetti noodles volume 3 Induction pot, 32cm dia To reheat the spaghetti sauce 4 Induction pot, 36cm dia To cook the spaghetti noodles 5 Lid for Induction pot, 32cm dia To cover induction pot during reheating of spaghetti sauce 6 Basting Spoon 3 To stir the spaghetti sauce 7 13.5” Spatula 1 To scrape off the spaghetti sauce from the sides of the cooking pot 8 Thermal Gloves 1 To protect hands from heat when holding sauce pot during sauce heating and transferring To be used during cooling down of noodles 9 Disposable Gloves 1 To be used when portioning spaghetti noodles into the portion baskets 10 Aluminum Tray, 18x14 in 1 To hold sauce packs during opening / cutting To cover tray of noodles 11 Aluminum Tray, 18 x 26 x 1 1 To catch drippings from perforated strainer containing noodles Perforated Strainer for Noodles (20 x 16 To contain spaghetti noodles during holding time at 12 1 the Pantry Station (must be used with cover and x 16 in) inserts) 13 M5 Plastic Tray for Noodles 2 To contain noodles after cooking 14 Measuring Pitcher, 2L 1 To measure water for cooking of noodles. To measure water for cooking of noodles. 15 Soft Serve Pail (Taylor Pail) 1 To measure ice and water for preparing ice-cold water. To contain the ice-cold water to be poured over 16 Stockpot 20 1 spaghetti noodles during back up. To contain sauce intended for microwaving during holding in chiller. 17 Volrath Fork, 21” 1 To stir noodles while cooking. To measure temperature of spaghetti sauce when 18 Digital Thermometer 1 heating. To measure temperature of spaghetti noodles after cooling. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-MP-05 Page 2 of 4 Jolly Spaghetti Manual Issue: 16 Tools & Utensils List and Matrix Revision: 12 NO. ITEM NAME QTY USAGE To time the cooking of noodles and sauce. 18 Electronic Timer 2 To serve as a signal for the occasional stirring of noodles and sauce. To time the cooling down of noodles. 1/2 Tsp Measuring Spoon (Part of set of 19 1 To portion salt for cooking of noodles. different sizes) 20 1 Tsp. Measuring Spoon (Part of set of To portion grated cheese for half spaghetti order 1 different sizes) (Super Meal). To portion grated cheese for spaghetti solo 21 1 Tbsp. Measuring Spoon (Part of set of 1 orders. different sizes) To portion oil for cooked noodles. 22 To contain the spaghetti sauce during holding 1/2 x 4 S/S Food Pan time at the pantry section (for baine marie) 23 To contain the spaghetti sauce during holding 1/3 x 4 S/S Food Pan time at the pantry section (for dry well) To contain the half pack spaghetti sauce during 24 holding time at the pantry section 1/6 x 4 S/S Food Pan To contain grated cheese during holding time at the pantry section 25 Lid for 1/2 Food Pan Per store To cover 1/2 food pan containing spaghetti sauce volume 26 Lid for 1/3 Food Pan To cover 1/3 food pan containing spaghetti sauce To cover 1/4 food pan containing spaghetti sauce 27 Cambro Fliplid Cover, 1/6 size To cover pan containing grated cheese at the Pantry Station 28 To portion and contain one serving of spaghetti White Portioning Basket noodles during soaking 29 To portion and contain one serving of spaghetti Yellow Portioning Basket noodles (for Super Meal) during soaking 30 To hold portion baskets during soaking of Soaking Rack 1 noodles To portion one serving of spaghetti sauce 31 3.8 oz. Stainless Spoodle Back of the spoodle bowl can also be used as a dipstick for a ½ x 4 stainless steel pan Per store 32 To portion spaghetti sauce for reheating in the 2 oz Spoodle, Solid volume microwave oven. 33 To portion one serving of spaghetti sauce (Super 1.5 oz Spoodle Meal) 34 To contain 5 to 10 servings of spaghetti sauce ½ x 2.5 Microwavable Pan 1 during microwaving 35 To cover ½ size microwavable pan during re- Hot Pan Cover 1 heating of spaghetti sauce 36 To contain 1 to 4 servings of spaghetti sauce Microwavable Pan, 1/6 Size 1 during microwaving This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-MP-05 Page 3 of 4 Jolly Spaghetti Manual Issue: 16 Tools & Utensils List and Matrix Revision: 12 NO. ITEM NAME QTY USAGE To cover 1/6 size microwavable pan during 37 Cover for 1/6 Hot Food Pan 1 microwaving of spaghetti sauce 38 To stir spaghetti sauce in between microwave Medium Spatula 1 cycles 39 To cut open bags of thawed spaghetti sauce, Kitchen Shears 1 spaghetti noodles and grated cheese. To cut open bags of thawed spaghetti sauce 40 Pouch Squeegee 1 and thoroughly squeeze the contents of spaghetti sauce. 41 Skimmer 1 To skim debris in noodle vat. 42 Empty HD Dressing container 1 To contain opened spaghetti sauce pack. 43 Small Spatula 1 To scrape off spaghetti sauce during holding This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-MP-05 Page 4 of 4 Jolly Spaghetti Manual Issue: 16 Tools & Utensils List and Matrix Revision: 12 T&U MATRIX List of T&Us Back up Holding Assembly Aluminum Pot 5 Gal X Aluminum Pot 5 ½ Gal X Induction pot, 32cm dia X Induction pot, 36cm dia X Lid for Induction pot, 32cm dia X Basting Spoon X 13.5” Spatula X Thermal Gloves X Disposable Gloves X X Aluminum Tray, 18x14 in X Aluminum Tray, 18 x 26 x 1 X Perforated Strainer for Noodles (20 x 16 x 16 in) X M5 Plastic Tray for Noodles X Measuring Pitcher, 2L X Soft Serve Pail (Taylor Pail) X Stockpot 20 X Volrath Fork, 21” X Digital Thermometer X Electronic Timer X 1/2 Tsp Measuring Spoon (Part of set of different sizes) X 1 Tsp. Measuring Spoon (Part of set of different sizes) X 1 Tbsp. Measuring Spoon (Part of set of different sizes) X 1/2 x 4 S/S Food Pan X 1/3 x 4 S/S Food Pan X 1/6 x 4 S/S Food Pan X Lid for 1/2 Food Pan X Lid for 1/3 Food Pan X Cambro Fliplid Cover, 1/6 size X White Portioning Basket X Yellow Portioning Basket X Soaking Rack X 3.8 oz. Stainless Spoodle X 2 oz Spoodle, Solid X 1.5 oz Spoodle X 1/2 x 2.5 Microwavable Pan X Hot Pan Cover X Microwavable Pan, 1/6 Size X Cover for 1/6 Hot Food Pan X Medium Spatula X Kitchen Shears X Pouch Squeegee X Skimmer X Empty HD Dressing container X Small Spatula X This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL TROUBLESHOOTING GUIDELINES Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-3-NDLS1-MP-06 Page No.: 1 of 3 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: PRODUCT DEFECT PROBABLE CAUSE PREVENTIVE MEASURES Noodles Soggy Noodles Required water temperature is Ensure that water is briskly boiling before not met. dropping of noodles. Ensure correct flame setting of burner / correct power rating of induction cooker. Ensure burner / induction cooker is in good working condition. Prolonged cooking time. Observe correct cooking time Noodles are not cooled Observe immediate cooling down of immediately. cooked noodles. Noodles are not properly Ensure that the standard cooling time of cooled. noodles is observed. Ensure that the standard temperature of cooled down noodles is observed. Noodles are not drained Drain noodles thoroughly after rinsing properly and soaking Over soaking / double soaking Observe the 5 sec soaking time. in hot water Soak noodles only once in hot water. Soaked noodles are left Do not hold noodles on top of noodle vat standing over noodle vat for more than 30 sec Held beyond recommended Observe correct holding time. holding time Cook less more often Tough Noodles Short cooking time Observe correct cooking time. Ensure burner / induction cooker is in good working condition. Mushy outside but Insufficient quantity of water Ensure correct proportion of water and undercooked used in cooking noodles. noodles Required water temperature is Ensure correct flame setting of burner / not met; water is not correct power rating of induction cooker. continuously boiling. Ensure burner / induction cooker is in good working condition. Noodles with rough Over stirring Observe proper stirring (occasionally) surface during cooking. Noodle Strands Insufficient stirring during Observe proper stirring (occasionally) sticking together cooking during cooking. Improper dropping of noodles Always drop noodles in a crisscross motion. Short / broken Incorrect stacking or storage Observe proper storage condition. noodle strands Tongs were used to portion Use hands to portion noodles. noodles Spaghetti Scorching / Burnt Unevenly thawed sauce Observe correct thawing procedure. Sauce particles of Sauce Improper stirring during Observe proper stirring during reheating reheating (allow spoon to touch bottom of pot during stirring of sauce). Overcooking Observe correct cooking time. Ensure correct flame setting of burner / correct power rating of induction cooker. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-MP-06 Page 2 of 3 Jolly Spaghetti Manual Issue: 16 Troubleshooting Guidelines Revision: 12 PRODUCT DEFECT PROBABLE CAUSE PREVENTIVE MEASURES Spaghetti Broken cold cuts in Breaking of frozen lumps with Observe correct thawing procedure. Sauce Spaghetti Sauce ladle or fork Sauce too thick Held beyond recommended Observe correct holding time. holding time Prolonged cooking time Ensure correct flame setting of burner / correct power rating of induction cooker. Ensure burner / induction cooker is in good working condition. Ensure standard gas pressure. Sauce too dark Held beyond recommended Observe correct holding time. holding time Sauce too strong Prolonged cooking time Ensure correct flame setting of burner / flavor blend (ie: too correct power rating of induction spicy, too salty, too cooker. sweet, too strong Ensure burner / induction cooker is in smoke flavor) good working condition. Ensure standard gas pressure. Held beyond recommended Observe correct holding time. holding time Cook less more often. Grated Cheese with gritty Stored in freezer Observe proper storage condition Cheese texture and presence of ice crystals Lumpy Incorrect stacking / storage Observe proper storage condition This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-MP-06 Page 3 of 3 Jolly Spaghetti Manual Issue: 16 Troubleshooting Guidelines Revision: 12 PRODUCT DEFECT PROBABLE CAUSE PREVENTIVE MEASURES Assembled Low Serving Low temperature of sauce Observe correct cooked temperature. Jolly Temperature of Ensure correct setting of Bain Marie / Spaghetti Spaghetti Dry Well; calibrate if necessary. Ensure food pan is properly immersed in hot water. Cover sauce during holding. Low temperature of noodles Ensure correct water level to completely submerge noodles during soaking. Soak noodles when the correct water temp is reached after preheating and replenishment. Observe correct soaking time. Assemble spaghetti immediately after soaking. Ensure correct settings of Bain Marie / Dry Well; calibrate if necessary. Spaghetti assembled in reusable Do not hold assembled spaghetti in ware is held and not immediately reusable wares. served Spaghetti in packaging with Do not hold finished product beyond cover is held beyond holding time. recommended holding time Low temperature of food warmer Ensure correct settings of food warmer; calibrate if necessary. Ensure correct setting of Bain Marie / Dry Well; calibrate if necessary. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL RECEIVING, HANDLING AND STORAGE GUIDELINES Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-3-NDLS1-MP-07 Page No.: 1 of 2 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: (1) Inclusion of Receiving, Handling and Storage Guidelines PARTICULARS GUIDELINES 1. General Guidelines Stockman should ensure that the storage areas (freezer, chiller, and stockroom) are cleaned, sanitized and orderly before the new supplies are received. The delivered items must be cross- checked against the ordered items list. Receiving shall commence not later than 15 minutes upon arrival of the delivery at the store. Unloading shall be done in the presence of the Manager or authorized store personnel. For refrigerated deliveries, always check for proper temperature of the delivery vans before unloading the stocks. The vans’ temperatures should be indicated in the delivery receipts (DRs). Refrigeration system must be turned ON. Vans for frozen products must have temperature of 0 +/- 10°F. The Manager or authorized stockman will check physically the goods / items against quantity reflected in the Delivery Receipt (DR). Checking will be done in the presence of the driver or delivery aide. Moreover, the Manager or authorized stockman should not leave the items unguarded after its unloading from the delivery van but ensure that all items are properly secured and stored. The DR should not be put on hold by the Manager due to discrepancies. The Manager should write the complete PRODUCTION / BATCH CODE of products received in the Delivery Receipt (DR) for traceability purposes. The reason(s) for rejection must be indicated in the DR as well. The driver or the delivery personnel shall affix his complete name and signature on the STR. All received items should be stored following the prescribed STORAGE and STACKING guidelines. 2. Receiving Rejection Criteria: Torn or damaged packaging. Presence of sanitation defect inside and outside the packs. Lapsed / Expired or beyond the shelf life / acceptance period. Labels are tampered or not readable. Packs / box that are open / not properly sealed. For Spaghetti Sauce: Signs of thawing or product temperature is higher than 17°F. 3. Handling Use clean pallets / crates / pushcart in moving the materials from receiving area to storage. For Spaghetti Sauce: Do not stage in the receiving area for more than 15 minutes. Observe stacking heights when arranging items in the pushcart. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-MP-07 Page 2 of 2 Jolly Spaghetti Manual Issue: 16 Receiving, Handling & Storage Guidelines Revision: 12 PARTICULARS GUIDELINES 4. Storage Stacking Height Specifications: MATERIAL STACKING HEIGHT PRIMARY STORAGE Spaghetti Sauce 5 cases high Freezer Temperature Spaghetti Noodles 8 cases high Room Temperature Grated Cheese 5 cases high Chiller Temperature Arrange the items using FIFO / FEFO, whichever is more applicable. Refer to JBRS-PRD-2-NDLS1-MP-02 Raw Material and Packaging Material List for the product codes, storage condition, and shelf life of each raw materials. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL OPENING PROCEDURE Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-3-NDLS1-TC-01 Page No.: 1 of 3 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: Opening Back up Assembly Closing Procedure Procedure Procedure Procedure 1. Spaghetti Sauce 1.1 Check PCS Guide to determine quantity of frozen 1.3 Check temperature of thawed Spaghetti Sauce by Spaghetti Sauce to be thawed. placing a Digital Thermometer in between two packs of spaghetti sauce. 1.2 Transfer the required number of Spaghetti Sauce from the Walk-In Freezer to Crates (Open, Red) then to the Walk-In Chiller. THAWING TIME 24 to 48 Hours CRITICAL POINT! Observe FIFO / FEFO. THAWING 35 to 40 °F TEMPERATURE PRIMARY SHELF DP + 180 days, freezer LIFE temp SECONDARY DT + 3 days, chiller SHELF LIFE temp This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-01 Page 2 of 3 Jolly Spaghetti Manual Issue: 16 Opening Procedure Revision: 12 2. Grated Cheese 2.1 If there is a leftover pack stored in the chiller, use 2.6 Place the food pan on its designated place in the this first but check if it still within secondary shelf life. Pantry Station. The food pan must be covered appropriately. Monitor holding time. SECONDARY DO + 24 hours, Chiller SHELF LIFE Temperature 6 hours, room HOLDING TIME temperature 2.2 If there is no leftover pack, get a new pack from the walk-in chiller. Check if it still within shelf life. 2.7 Store the remaining grated cheese in the chiller. CRITICAL POINT! Observe FIFO / FEFO. Label properly for secondary shelf life. PRIMARY SHELF DP + 3 months, Chiller LIFE Temperature 2.3 Cut the pack below the seam using the kitchen shears. 2.4 Fill a 1/6 x 4 S/S pan with grated cheese. 2.5 Place a 1 Tbsp measuring spoon into the food pan. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-01 Page 3 of 3 Jolly Spaghetti Manual Issue: 16 Opening Procedure Revision: 12 3. Microwave Reheating Guidelines Sticker 3.1 Prepare the stickers to be used. Ensure that the sticker is placed in the middle. 3.4 Place the stickered family pan on top of a Jollibee Tray and place it within the workstation for use. 3.2 Prepare the family pans for stickering. CRITICAL POINT! Ensure that hands are washed and sanitized prior stickering to avoid contamination of the family pan. 3.3 Place the sticker on the short side of the family pan. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL BACK UP PROCEDURE – NOODLE COOKING Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-3-NDLS1-TC-02a Page No.: 1 of 4 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: Opening Back up Assembly Closing Procedure Procedure Procedure Procedure NOODLE COOKING – USING BURNER CRITICAL POINTS: Ensure that water is briskly boiling before 1. Prepare and check the quantity of spaghetti noodles to adding salt and weighed noodles to avoid be used. soggy noodles. 3 kg is the maximum load. DP + 12 months, 8. Cook the spaghetti noodles. PRIMARY SHELF LIFE room temperature 8.1 Drop spaghetti noodles in crisscross motion and activate timer. 2. Measure the required volume of filtered water using the measuring pitcher / Taylor pail. COOKING TIME 11 minutes 8.2 Stir Spaghetti Noodles occasionally using long kitchen fork, approximately every 2 minutes. 3. Transfer the water from the measuring pitcher / Taylor pail into the aluminum pot. CRITICAL POINT! Set a timer for 2 minutes to be reminded of the occasional stirring of the noodles. 4. Turn on the burner and set the flame at high (3 rings Reset the timer every after the 2-minute alarm. full opened). 8.3 As soon as the timer alarm sounds to indicate the 5. Allow the water to boil briskly. end of the cooking time, turn off the burner. Do not extend the cooking time. 6. As soon as water starts to boil briskly, add salt. Refer to Spaghetti Back Up Matrix for the amount of CRITICAL POINT! Use the thermal gloves to protect Water and Iodized Salt. hands from heat when transferring the cooked noodles and handling hot tools or utensils. 7. Weigh spaghetti noodles to be cooked. Refer to the PCS guide for the amount of noodles to be cooked. 8.4 Transfer the cooked noodles in M5 plastic tray placed in the sink. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-02a Page 2 of 4 Jolly Spaghetti Manual Issue: 16 Back up Procedure – Noodle Cooking Revision: 12 9. Rinse cooked noodles. 9.1 Prepare ice-cold water approximately 5 minutes 9.5 Coat with cooking oil. Refer to Spaghetti Back Up before the end of cooking time. Matrix for the amount of cooking oil. 9.1.1 Fill ¼ of stockpot 20 with ice or fill a clean Taylor pail with ice up to the 2-liter line. 9.1.2 Add approximately 7 liters of water. 9.2 Turn off burner and immediately drain cooked noodles in M5 plastic tray when alarm sounds. Pour ice-cold water. 9.3 Activate timer. Toss and turn noodles with gloved hands under running filtered water. 10. Transfer Cooled Noodles to empty segment of the perforated strainer. Cover the strainer to guard against contaminants and moisture loss. RINSING TIME 2.5 minutes 9.4 Check the final cooled down temperature of noodles in at least 3 points. CRITICAL POINTS! Observe FIFO. When handling noodles, ALWAYS use disposable plastic gloves in both hands to handle the item. (Refer to Task Checklist on 3 points Gloves Management). 2 hours, room HOLDING TIME temperature FINAL COOLED DOWN 85°F and below NOODLE TEMPERATURE This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-02a Page 3 of 4 Jolly Spaghetti Manual Issue: 16 Back up Procedure – Noodle Cooking Revision: 12 NOODLE COOKING – USING INDUCTION COOKER CRITICAL POINTS: Ensure that water is briskly boiling before 1. Prepare and check the quantity of spaghetti noodles to adding salt and weighed noodles to avoid be used. soggy noodles. 3 kg is the maximum load. DP + 12 months, 8. Cook the spaghetti noodles. PRIMARY SHELF LIFE room temperature 8.1 Drop spaghetti noodles in crisscross motion and activate timer. 2. Measure the required volume of filtered water using the measuring pitcher / Taylor pail. COOKING TIME 11 minutes 8.2 Stir Spaghetti Noodles occasionally using long kitchen fork, approximately every 2 minutes. 3. Transfer the water from the measuring pitcher / Taylor pail into the induction pot. CRITICAL POINT! Set a timer for 2 minutes to be reminded of the occasional stirring of the noodles. 4. Press the button and input 100 by pressing either up or Reset the timer every after the 2-minute alarm. down button. 8.3 As soon as the timer alarm sounds to indicate the end of the cooking time, turn off the induction cooker. Do not extend the cooking time. CRITICAL POINT! Use the thermal gloves to protect hands from heat when transferring the cooked noodles and handling hot tools or utensils. 8.4 Transfer the cooked noodles in M5 plastic tray placed in the sink. 5. Allow the water to boil briskly. 6. As soon as water starts to boil briskly, add salt. Refer to Spaghetti Back Up Matrix for the amount of Water and Iodized Salt. 7. Weigh spaghetti noodles to be cooked. Refer to the PCS guide for the amount of noodles to be cooked. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-02a Page 4 of 4 Jolly Spaghetti Manual Issue: 16 Back up Procedure – Noodle Cooking Revision: 12 9. Rinse cooked noodles. 9.1 Prepare ice-cold water approximately 5 minutes 9.5 Coat with cooking oil. Refer to Spaghetti Back Up before the end of cooking time. Matrix for the amount of cooking oil. 9.1.1 Fill ¼ of stockpot 20 with ice or fill a clean Taylor pail with ice up to the 2-liter line. 9.1.2 Add approximately 7 liters of water. 9.2 Turn off burner and immediately drain cooked noodles in M5 plastic tray when alarm sounds. Pour ice-cold water. 9.3 Activate timer. Toss and turn noodles with gloved hands under running filtered water. 10. Transfer Cooled Noodles to empty segment of the perforated strainer. Cover the strainer to guard against contaminants and moisture loss. RINSING TIME 2.5 minutes 9.4 Check the final cooled down temperature of noodles in at least 3 points. CRITICAL POINTS! Observe FIFO. When handling noodles, ALWAYS use disposable plastic gloves in both hands to handle the item. (Refer to Task Checklist on 3 points Gloves Management). 2 hours, room HOLDING TIME temperature FINAL COOLED DOWN 85°F and below NOODLE TEMPERATURE This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL BACK UP PROCEDURE – REHEATING OF SPAGHETTI SAUCE Effectivity Date: February 29, 2024 Prepared by / Date: RCC / February 26, 2024 Issue Revision No: 16 – 12 Reviewed by / Date: RCC / February 26, 2024 Document Code: JBRS-PRD-3-NDLS1-TC-02b Page No.: 1 of 4 Approved by / Date: RDB / February 27, 2024 Control Location: All Stores Reason for Revision: (1) New portioning tool for spaghetti sauce Opening Back up Assembly Closing Procedure Procedure Procedure Procedure REHEATING OF SPAGHETTI SAUCE – USING BURNER 1. Check PCS guide to determine quantity of spaghetti 6. Stir spaghetti sauce occasionally with basting spoon sauce to be cooked. touching the bottom of the pot to prevent scorching, approximately every 2 minutes. 2. Open the pack of a spaghetti sauce using the blade part of the pouch squeegee. CRITICAL POINT! Set a timer for 2 minutes to be 3. Pour the spaghetti sauce into the aluminum pot. reminded of the occasional stirring of the sauce. Reset Squeeze out the contents of the pack using the pouch the timer every after the 2-minute alarm. squeegee. 7. As soon as the timer alarm sounds to indicate the end of the cooking time, check the final temperature of the spaghetti sauce. NOTE: The PRIMARY FACTOR TO CONSIDER before ending the cooking is the INTERNAL TEMP 4. Place the aluminum pot over the burner. OF THE SAUCE. 5. Turn on the burner and set the flame at medium, 2 rings fully opened (inner and second ring). Use the electronic timer to monitor the cooking time (Refer to FINAL COOKED Spaghetti Back Up Matrix for the reheating time). At least 170°F TEMPERATURE This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-02b Page 2 of 4 Jolly Spaghetti Manual Issue: 16 Back up Procedure – Reheating of Spaghetti Sauce Revision: 12 8. When the temperature is reached, turn off the burner Scrape off the sides of the food pan using the flame. small spatula every 15 minutes or as needed to ensure to avoid scorching of sauce at the 9. Using the 13.5” spatula, transfer the spaghetti sauce to sides of the pan. a 1/2 x 4 or 1/3 x 4 S/S food pan. 11. Monitor the holding time of the spaghetti sauce. 1.5 hours (90 minutes), HOLDING TIME over Baine Marie / Dry Well REMINDER! Bowl – used to contain portioned spaghetti sauce and can also be used as CRITICAL POINT! Use the thermal gloves to protect dipstick for ½ x 4 pans (for hands from heat when transferring the sauce and handling hot tools or utensils. 1G and 2G stores) to measure remaining spaghetti 10. Place a 3.8 oz. spoodle inside the food pan containing sauce by placing the tip of the the spaghetti sauce and place over the Baine Marie / bowl on pan’s surface. Check Dry Well for holding. Cover the food pan. REMINDER! PCS guidelines once below Use the hook to hang the spoodle on the saucepan’s the engraved line. corner to prevent heating up of handle and helps prevent the handle from sliding into food pan when not in use. CRITICAL POINTS! Make sure that the Baine Marie / Dry Well’s standard set temperature is already achieved before placing the food pan over it. Sauce Vat Parameters Dry Well Analog Digital Temp Setting 200°F 200°F 275°F Water Temp 190°F min 190°F min N/A For stores using Baine Marie, ensure water in sauce vat touches the bottom of the food pan. Stir the sauce in the pan occasionally to prevent scorching. 3.8 oz spoodle used in portioning spaghetti sauce should be replaced whenever there's a newly cooked batch of sauce to ensure that there is no sauce build up on the spoodle. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-02b Page 3 of 4 Jolly Spaghetti Manual Issue: 16 Back up Procedure – Reheating of Spaghetti Sauce Revision: 12 REHEATING OF SPAGHETTI SAUCE – USING INDUCTION COOKER 5. Stir spaghetti sauce occasionally with basting spoon 1. Check PCS guide to determine quantity of spaghetti touching the bottom of the pot to prevent scorching, sauce to be cooked.