McDonald's Qatar French Fries & Hash Browns SOC PDF

Station Observation Checklist (SOC) Production French Fries and Hash Browns □ Set load size Covid19 Safety Me...

Station Observation Checklist (SOC) Production French Fries and Hash Browns □ Set load size Covid19 Safety Measures Press the green LOAD SIZE button repeatedly until the light Always observe and follow the following safety illuminates next to your load size selection. measures to keep yourself healthy and COVID19 free: Load size changes can only be made when the green LOAD READY light is on. - Low: 1/2 pound (during low volume periods, use the LOWER  Wear the facemask at all times LEVEL indicator so fewer fries are dispensed)  Observe proper hygiene - Medium: 1 pound (default size)  Wash hands every half an hour or as needed using AMH - High: 1 1⁄2 pounds for 20 seconds  Avoid crowd or gatherings □ Return unused fries to freezer  Keep social distancing Fold tops of opened bags over.  Avoid touching mouth, nose, and eyes as much as Return opened and unopened bags to freezer. possible Put empty bags in the trash bin.  If you feel any symptoms of Covid19 such as cough, colds, sore throat, or fever immediately inform your manager. Isolate yourself immediately from others in the □ Place baskets in dispenser villa. Discard any cooked fries left in baskets.  When praying, do not share prayer mats Set damaged baskets aside. Fill the upper guide with empty baskets.  Put your hand across your heart instead of handshaking Baskets will fill automatically at pre-set intervals.  Do not visit other company accommodation and do not allow outsiders to visit McDonald’s accommodation  Wear gloves and hairnet at all times whenever inside the work premises, change when needed  Remove apron when you are going out of the kitchen Basketing French Fries Using the Frozen Fry Dispenser □ Open bag Where are boxes of fries stored? What state should the fries be at before cooking? Cooking French Fries Frozen fries are fragile, handle carefully and do not crush fries. □ Customer expectations Open the fries case and gently remove 1 bag from the center. What are the customer expectations for French fries? Pull the top seam of the bag apart completely. Hot and fresh, salted, mealy, baked potato appearance Keep boxes of fries in the freezer until they are required, only remove the quantity needed. inside, full bag or box Fries must cook from frozen. Check station □ Remove hash brown rack Caution, oil is hot. To prevent burns, avoid splashing hot oil or contacting it with your skin. □ Check hoppers Make sure vats are filled to the line. If you add oil, slowly pour the oil on the lip of the fryer, not directly into the vat. Check that the hoppers are empty. Discard any fries left in the Make sure you have enough fry bags, boxes, and salt. hoppers. □ Open McFries bag □ Check product selector setting FR FRIES Wait to see “FR FRIES” before dropping basket. □ Fill hopper Place the bag at the top of the hopper inside the freezer. Gently pour the fries from the bag into the hopper. Repeat until full. □ Clean hands and good personal hygiene Each hopper can hold 5 to 6 bags of fries. When working your station, wash hands for 40 to 60 seconds, rinse, and dry using had dryer. Hands should be rewashed as needed, with a minimum of once every half an hour. Practice good personal □ Turn on lanes hygiene (e.g. do not touch hair or face) while preparing food or Press and momentarily hold the green LANE ON/OFF button until the serving customers. lights illuminate. Turn on each lane. Training, Learning, & Performance Department - McDonald’s Qatar – November 29, 2021 Covid19 Version  Station Observation Checklist (SOC) Production French Fries and Hash Browns Turn the Accushaker upside down, one time only until it stops □ Remove basket dispensing. Do not shake the dispenser, it automatically dispenses the correct amount of salt when it is turned over. Salt away from oil. Gently mix fries with salt using the fry scoop. □ Place basket into dispenser □ Bag or box □ Serve 7-minute maximum holding time Take left-hand basket from the lower rack. Use first-in, first-out (FIFO) □ Place in oil Discard expired products promptly No-Salt Fries Request If a guest orders fries without salt, follow the preceding steps for cooking fries, with the following modifications: - Move cooked fries to one side of dump tray. - Using a paper towel, clean all salt from the other side of the dump tray and from the scoop. Without splashing, drop basket into vat in the order shown. - Carefully empty new fries into the cleaned area. - Bag or box the no-salt fries using the clean scoop. Dropping baskets in alternating vats allows oil to regain best cooking temperature. Wait 30 seconds before dropping another basket in same vat. Bagging French Fries □ Push timer Refer to your restaurant's Fry production chart or the Fry Monitor to determine how many bags or boxes of fries you need to keep of each FR FRIES size in the fry ribbon. □ Shake □ Pick up scoop and box or bag When the 30 second timer beeps, lift the basket from the oil, hold it over the vat, gently shake it 3 to 4 times, and return it to the oil. Pick up the fry scoop in one hand and a stack of fry bags or a fry box in the other. Shaking keeps fries from sticking together and lets oil reach all sides of every fry for complete cooking. Open the fry box by pushing in the bottom while holding the sides. In the dump tray, slide the cooked fries that are already in the tray toward the fry ribbon using the flat side of the fry scoop. □ Insert scoop □ Remove and drain Insert the narrow end of the fry scoop into the bag or box. When the timer beeps, remove the basket and tilt it over the vat for 5 □ Hold scoop and box or bag to 10 seconds. Do not tap against fryer. Check the visual characteristics of the product. □ Empty fries into dump tray Do not mix the new batch of fries with previous batches. □ Hang basket over vat When filling a bag, hold the fry scoop and the bag with one hand. Why is it important to return emptied baskets over vats? When filling a box, hold the fry scoop in one hand and the box in the other. Do not squeeze the box. Hang the empty basket over the vat so the remaining oil drains back into the vat and does not drip onto the floor. Do not walk around with a hot basket. □ Salt immediately and mix Hold the Accushaker about 8 inches above the fries. Training, Learning, & Performance Department - McDonald’s Qatar – November 29, 2021 Covid19 Version  Station Observation Checklist (SOC) Production French Fries and Hash Browns □ Fill and tilt scoop Low-volume Fry Production Drop basket 1 Tilt the fry scoop from side-to-side until fries fill the bag. Do not force fries into the bag. Shake basket 1 Make sure the bags or boxes of fries are full. When the 30 second timer beeps, lift the basket from the oil, hold it over the vat, shake it 3 to 4 times, and return it to the oil. □ Place into fry ribbon Place the bag or box into the fry ribbon. Drop basket 2 Avoid using the front two rows Place small fries in row 2, bag only when ordered. Place small fries in row 3 Place medium fries in rows 4 and 5. Place large fries in row 6 (the back row), bag only when ordered. During high volume periods - If the ribbon is to the right of the dump tray, fill the ribbon front to back and right to left. - If the ribbon is to the left of the dump tray, fill the ribbon front to Drop the second basket into the vat. back and left to right. Shake basket 2 Large When the 30 second timer beeps, lift the basket from the oil, hold it over the vat, shake it 3 to 4 times, and return it to the oil. Medium Regular Pull basket 1 Small When the timer beeps, remove basket 1. Drain by gently shaking it over the vat for 5 to 10 seconds. Fill the euro fry ribbon as shown. Place fries into dump tray. - Keep fries in the dump trays until ordered. - For high-volume periods, fill the fry ribbon from left to right. Salt and mix. Place basket back into dispenser. Large Bag or box as needed. Medium Small Pull basket 2 Regular When the timer beeps, remove basket 2. Drain by gently shaking it over the vat for 5 to 10 seconds. Place fries into dump tray. Salt and mix. French fry Production Volume Place basket back into dispenser. Bag or box as needed. □ Determining which method to use Describe the low, medium and high volume methods of fry production. How do you determine which method to use? Use low-volume production when the restaurant is not busy. Use medium-volume production when the restaurant is moderately busy. Use high-volume production when the restaurant is busy. Training, Learning, & Performance Department - McDonald’s Qatar – November 29, 2021 Covid19 Version  Station Observation Checklist (SOC) Production French Fries and Hash Browns Medium-volume Fry Production High-volume Fry Production Drop baskets 1 + 2 Drop baskets 1 and 2 Shake baskets 1 and 2 Shake baskets 1 and 2 When the 30 second timer beeps, lift the basket from the oil, hold it When the 30 second timer beeps, lift the basket from the oil, hold it over the vat, shake it 3 to 4 times, and return it to the oil. over the vat, shake it 3 to 4 times, and return it to the oil. Pull baskets 1 and 2 Drop baskets 3 and 4 after the duty timer sounds When the timer beeps, remove baskets 1 and 2. Drain by gently shaking it over the vat for 5 to 10 seconds. Place fries into dump tray. Salt and mix. Place basket back into dispenser. Bag or box as needed. Drop baskets 3 and 4 after the duty timer Shake baskets 3 and 4 sounds When the 30 second timer beeps, lift the basket from the oil, hold it over the vat, shake it 3 to 4 times, and return it to the oil. Pull baskets 1 and 2 When the timer beeps, remove baskets 1 and 2. Drain by gently shaking it over the vat for 5 to 10 seconds. Place fries into dump tray. Shake baskets 3 and 4 Salt and mix. Place basket back into dispenser. When the 30 second timer beeps, lift the basket from the oil, hold it Bag or box as needed to keep 2 orders of large, 2 orders of medium, over the vat, shake it 3 to 4 times, and return it to the oil. and 3 orders of small fries in the fry ribbon Pull baskets 3 and 4 Drop baskets 5 and 6 When the timer beeps, remove baskets 3 and 4. Drain by gently shaking it over the vat for 5 to 10 seconds. Place fries into dump tray. Salt and mix. Place basket back into dispenser. Bag or box as needed to keep 2 orders of large, 2 orders of medium, and 3 orders of small fries in the fry ribbon. Shake baskets 5 and 6 When the 30 second timer beeps, lift the basket from the oil, hold it over the vat, shake it 3 to 4 times, and return it to the oil. Training, Learning, & Performance Department - McDonald’s Qatar – November 29, 2021 Covid19 Version  Station Observation Checklist (SOC) Production French Fries and Hash Browns Flip wire guard down over hash browns when finished loading. Pull baskets 3 and 4 □ Place basket in oil When the timer beeps, remove baskets 3 and 4. Drain by gently shaking it over the vat for 5 to 10 seconds. Place fries into dump tray. Salt and mix. Place basket back into dispenser. Bag or box as needed to keep 2 orders of large, 2 orders of medium, and 3 orders of small fries in the fry ribbon Drop the basket into the vat. Continue cycle Wait at least 30 seconds before dropping another basket into the same vat. Continue this cycle until the rush is over. □ Push timer Cooking Hash Browns HASH BRNS □ Customer expectations What are the customer expectations for hash browns? □ Remove and drain When the timer beeps, remove the basket, tilt, and drain it over the Hot, crisp outside, golden brown vat for 5 to 10 seconds. Do not tap against fryer. Check station Caution, oil is hot. To prevent burns, avoid □ Slide into wire rack dump tray splashing hot oil or contacting it with your skin. Tip the basket sideways to slide hash browns into the wire rack dump tray. Make sure vats are filled to the line. If you add oil, slowly pour the oil Do not mix old and new hash browns. on the lip of the fryer, not directly into the vat. Use tongs to remove hash browns from the basket if necessary. Make sure you have enough hash brown bags and salt. □ Hang basket over vat □ Check product selector setting Hang the empty basket over the vat so remaining oil drains back into HASH BRNS the vat and does not drip onto the floor. Do not walk around with the hot basket. Wait to see “HASH BROWNS” before dropping basket. □ Bag □ Clean hands and good personal hygiene When working your station, wash hands for 20 seconds, rinse, and dry using hand dryer. Hands should be rewashed as needed, with a minimum of once per half an hour. Practice good personal hygiene (e.g. do not touch hair or face) while preparing food or serving customers. Bag hash browns as needed. □ Load baskets Use tongs to open the bag and insert a hash brown. During high volume, place packaged hash browns upright in the fry ribbon from front to back and left to right □ Serve 10-minute maximum holding time Serve first-in, first-out (FIFO), the first product cooked should be the first product served. Discard expired products promptly. Full run: 8 hash browns Load basket away from oil, this keeps hash brown crumbs from falling into the vegetable oil. Load 1 hash brown per slot. Training, Learning, & Performance Department - McDonald’s Qatar – November 29, 2021 Covid19 Version  Station Observation Checklist (SOC) Production French Fries and Hash Browns Station Maintenance □ Clean fry station Why is it important to keep the fry station clean? □ Safety first The fry station is one of the most visible areas in the restaurant. It is Explain the safety procedures used when working with the fryer. important to keep it clean and organized. Use caution and protective equipment when maintaining Clean the mirror, glass panel, and ribbon with carbonated water (taken from the beverage dispenser). stations with hot oil present. Cleaning products should never be used around food preparation Always wear filtering gloves, apron, and face shield during oil filtering areas. and handling. Product quality can also be affected if the packaging area is not kept Slowly pour oil onto the lip of the fryer instead of directly into the vat. clean. Never reach into the hot oil or drop something into the hot oil quickly. Wipe excess salt and oil from the packaging tray and fry ribbon with a Reduce fire risks. dry paper towel. Fries will pick up excess oil and become too greasy, - Always have oil in the vat before turning the fryer on. or will pick up excess salt and become too salty. - Make sure the exhaust fan is on prior to operating fryer. - Clean the fryer ventilation grease trap. □ Clean floors Why is it important to keep the floors clean? Oil maintenance Sweep the floor. What are the six enemies of oil? How often should the oil be Make sure you wash your hands after you clean. skimmed? Demonstrate how to skim oil and top off the vat. Why is it important to keep oil at the correct level? Deck brush and mop the floors in front of the fryer daily. Wipe up or mop up any oil spills immediately to prevent slips or falls and reduce fire risks. Caution, to prevent burns from splashing hot oilwhile topping off, slowly pour oil onto the lip of fryer instead of directly into □ Check stock levels the vat. The six enemies of oil all shorten the life of oil. Caution, lift cases of product, such as oil, with special care. 1 Carbon Bend your knees and lift with your arms,not your back. 2 Air 3 Salt Keep dry stock organized. 4 Heat - Skimmer - Fry bags and boxes 5 Detergent - Paper towels – Fry scoop 6 Water - Salt – Hash brown bags – Hash brown tongs Poor oil can also affect quality. - Accushaker - Oil (store oil near the station, 6 inches off the floor) Use the fryer skimmer to remove any particles from the oil at least FIFO, the first stock in must be the first stock out. every 30 minutes to keep the oil in prime condition. Cover vats with lids when not in use (during slow periods). Ask your manager how product stocking is handled in your restaurant. During busy periods, communicate your stocking needs to others on Wipe down vat area using clean, sanitizer-soaked towels. the production team, without leaving your station. Otherwise, you Oil must be maintained at oil fill line. could hold up production if you run out of supplies. - Top off when the oil falls below the oil fill line. If the oil is too low, it may not completely cover the product, causing it to cook improperly. - Be careful not to overfill the oil. If there is too much oil, the temperature may be too low, causing the product to undercook. P R O F I T T I P: Oil can break down if loose crumbs and fries are left floating in the vat. Then the vat must be topped off or the oil must be changed more often, affecting restaurant costs. Please select the final score: 100% Below 100% Comments: ________________________________________________________________________________________________ ________________________________________________________________________________________________ ________________________________________________________________________________________________ Trainee Crew Trainer Training Manager Verification Name: Name: Name: Date: Date: Date: Signature: Signature: Signature: Training, Learning, & Performance Department - McDonald’s Qatar – November 29, 2021 Covid19 Version