Jolly Spaghetti Manual PDF

Jollibee Foods Corporation Jolly Spaghetti Manual JBRS-PRD-2-NDLS1 Issue Revision No: 17 – 13 Effectivity Date: September 10, 2024 Any unauthorized use or reproduction is prohibited. ...

Jollibee Foods Corporation Jolly Spaghetti Manual JBRS-PRD-2-NDLS1 Issue Revision No: 17 – 13 Effectivity Date: September 10, 2024 Any unauthorized use or reproduction is prohibited.  JOLLY SPAGHETTI MANUAL TABLE OF CONTENTS / DISTRIBUTION & REVIEWING AUTHORITY Effectivity Date: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-2-NDLS1-UG-01 Page No.: 1 of 2 Approved by / Date: RDB / September 9, 2024 Control Location: All Stores Reason for Revision: (1) Update on GS Attributes of Spaghetti Sauce – General Appearance (2) Update of Equipment List (3) Update of T&U List and Matrix (4) Updated Opening Procedure (5) Change in sequence during noodle cooking – placement of salt first prior letting it briskly boil (6) Update in noodle weighing process (7) Update in spaghetti assembly process (8) Inclusion of visual reference for the levelled portion of grated cheese 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 2 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 9 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 4 Assembly of Half Spaghetti (Supermeal) JBRS-PRD-3-NDLS1-TC-03c Supermeal 2 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: 17 Table of Contents Revision: 13 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-2-NDLS1-MP-01 Page No.: 1 of 2 Approved by / Date: RDB / September 9, 2024 Control Location: All Stores Reason for Revision: (1) Update on GS Attributes of Spaghetti Sauce – General Appearance 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 minimum of 3 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: 17 Finished Product Specification Revision: 13 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 minimum of 3 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-2-NDLS1-MP-02 Page No.: 1 of 5 Approved by / Date: RDB / September 9, 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: 17 Raw Material & Packaging Material List Revision: 13 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 + 24 Sauce SAbeef,2.5kg/pk, / pack servings PACKAGING days (Chiller hrs, 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: 17 Raw Material & Packaging Material List Revision: 13 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 hrs, (Chiller, 6pks/cs / (High Barrier (Chiller, 2 to 2 to 4°C / 35 6 pack pre-formed 4°C / 35 to to 40°F) packs bag) 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: 17 Raw Material & Packaging Material List Revision: 13 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: 17 Raw Material & Packaging Material List Revision: 13 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-2-NDLS1-MP-03 Page No.: 1 of 1 Approved by / Date: RDB / September 9, 2024 Control Location: All Stores Reason for Revision: (1) Update of Equipment List 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 spaghetti sauce Per store 6 Noodle Cooker To cook the spaghetti noodles volume 7 Reach-in Freezer / Walk-in Freezer For storing spaghetti sauce 8 Reach-in Chiller / Walk-in Chiller For storing thawed spaghetti sauce For storing grated cheese 9 Microwave 1 For reheating the spaghetti sauce For weighing spaghetti noodles per serving size 10 Weighing Scale 1 For weighing of spaghetti sauce during half pack preparation 11 Food warmer / Pass thru warmer / 1 To contain assembled spaghetti and help Landing zone 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-3-NDLS1-MP-04 Page No.: 1 of 1 Approved by / Date: RDB / September 9, 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-3-NDLS1-MP-05 Page No.: 1 of 4 Approved by / Date: RDB / September 9, 2024 Control Location: All Stores Reason for Revision: (1) Update of T&U List and Matrix T&U LIST NO. ITEM NAME QTY USAGE 1 Aluminum Pot 5 Gal To reheat the spaghetti sauce 2 Aluminum Pot 5 ½ Gal To cook the spaghetti noodles 3 Induction pot, 32cm dia Per store To reheat the spaghetti sauce volume 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 Noodle cooker noodle basket To cook the spaghetti noodles 7 Basting Spoon 3 To stir the spaghetti sauce 8 13.5” Spatula 1 To scrape off the spaghetti sauce from the sides of the cooking pot 9 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 10 Disposable Gloves 1 To be used when portioning spaghetti noodles into the portion baskets 11 Aluminum Tray, 18x14 in 1 To hold sauce packs during opening / cutting To cover tray of noodles 12 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 13 1 the Pantry Station (must be used with cover and x 16 in) inserts) 14 M5 Plastic Tray for Noodles 2 To contain noodles after cooking 15 Measuring Pitcher, 2L 1 To measure water for cooking of noodles. To measure water for cooking of noodles. 16 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 17 Stockpot 20 1 spaghetti noodles during back up. To contain sauce intended for microwaving during holding in chiller. 18 Volrath Fork, 21” 1 To stir noodles while cooking. 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: 17 Tools & Utensils List and Matrix Revision: 13 NO. ITEM NAME QTY USAGE To measure temperature of spaghetti sauce 19 Digital Thermometer 1 when heating. To measure temperature of spaghetti noodles after cooling. To time the cooking of noodles and sauce. 20 Electronic Timer 2 To serve as a signal for the occasional stirring of noodles and sauce. To time the cooling down of noodles. To portion salt for cooking of noodles. 1 Tsp. Measuring Spoon (Part of set of 21 2 To portion grated cheese for half spaghetti order different sizes) (Super Meal). To portion grated cheese for spaghetti solo 22 1 Tbsp. Measuring Spoon (Part of set of 2 orders. different sizes) To portion oil for cooked noodles. 23 To contain the spaghetti sauce during holding 1/2 x 4 S/S Food Pan time at the pantry section (for baine marie) 24 To contain the spaghetti sauce during holding 1/3 x 4 or x 6 S/S Food Pan time at the pantry section (for dry well) To contain the half pack spaghetti sauce during 25 holding time at the pantry section 1/6 x 4 or x 6 S/S Food Pan To contain grated cheese during holding time at the pantry section 26 Lid for 1/2 Food Pan Per store To cover 1/2 food pan containing spaghetti sauce volume 27 Lid for 1/3 Food Pan To cover 1/3 food pan containing spaghetti sauce To cover 1/4 food pan containing spaghetti sauce 28 Cambro Fliplid Cover, 1/6 size To cover pan containing grated cheese at the Pantry Station 29 To portion and contain one serving of spaghetti White Portioning Basket noodles during soaking 30 To portion and contain one serving of spaghetti Yellow Portioning Basket noodles (for Super Meal) during soaking 31 To hold portion baskets during soaking of Soaking Rack 1 noodles To portion one serving of spaghetti sauce 32 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 33 To portion spaghetti sauce for reheating in the 2 oz Spoodle, Solid volume microwave oven. 34 To portion one serving of spaghetti sauce (Super 1.5 oz Spoodle Meal) 35 To contain 5 to 10 servings of spaghetti sauce ½ x 2.5 Microwavable Pan 1 during microwaving 36 To cover ½ size microwavable pan during re- Hot Pan Cover 1 heating of spaghetti sauce 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: 17 Tools & Utensils List and Matrix Revision: 13 NO. ITEM NAME QTY USAGE To contain 1 to 4 servings of spaghetti sauce 37 Microwavable Pan, 1/6 Size 1 during microwaving To cover 1/6 size microwavable pan during 38 Cover for 1/6 Hot Food Pan 1 microwaving of spaghetti sauce 39 To stir spaghetti sauce in between microwave Medium Spatula 1 cycles 40 To cut open bags of thawed spaghetti sauce, Kitchen Shears 1 spaghetti noodles and grated cheese. To cut open bags of thawed spaghetti sauce 41 Pouch Squeegee 1 and thoroughly squeeze the contents of spaghetti sauce. 42 Skimmer 1 To skim debris in noodle vat. 43 Empty HD Dressing container 1 To contain opened spaghetti sauce pack. 44 Medium 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: 17 Tools & Utensils List and Matrix Revision: 13 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 Noodle cooker noodle basket 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 Tsp. Measuring Spoon (Part of set of different sizes) X X 1 Tbsp. Measuring Spoon (Part of set of different sizes) X X 1/2 x 4 S/S Food Pan X 1/3 x 4 or 6 S/S Food Pan X 1/6 x 4 or 6 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 Medium 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-3-NDLS1-MP-06 Page No.: 1 of 3 Approved by / Date: RDB / September 9, 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 cooked immediately. noodles. Noodles are not properly Ensure that the standard cooling time of noodles cooled. is observed. Ensure that the standard temperature of cooled down noodles is observed. Noodles are not drained Drain noodles thoroughly after rinsing and properly 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 for more standing over noodle vat 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 noodles. undercooked used in cooking noodles Required water temperature is Ensure correct flame setting of burner / correct not met; water is not 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) during surface cooking. Noodle Strands Insufficient stirring during Observe proper stirring (occasionally) during sticking together cooking 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 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: 17 Troubleshooting Guidelines Revision: 13 PRODUCT DEFECT PROBABLE CAUSE PREVENTIVE MEASURES Spaghetti Scorching / Burnt Unevenly thawed sauce Observe correct thawing procedure. Sauce particles of Sauce Improper stirring during reheating Observe proper stirring during 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. Broken cold cuts in Breaking of frozen lumps with Observe correct thawing procedure. 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 / correct flavor blend (ie: too power rating of induction cooker. spicy, too salty, too Ensure burner / induction cooker is in good sweet, too strong working condition. smoke flavor) 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: 17 Troubleshooting Guidelines Revision: 13 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 / Dry Spaghetti Spaghetti 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 reusable ware is held and not immediately wares. served Spaghetti in packaging with Do not hold finished product beyond holding cover is held beyond 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-3-NDLS1-MP-07 Page No.: 1 of 2 Approved by / Date: RDB / September 9, 2024 Control Location: All Stores Reason for Revision: 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: 17 Receiving, Handling & Storage Guidelines Revision: 13 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-3-NDLS1-TC-01 Page No.: 1 of 3 Approved by / Date: RDB / September 9, 2024 Control Location: All Stores Reason for Revision: (1) Updated Opening Procedure 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: 17 Opening Procedure Revision: 13 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. 3. Spaghetti Noodles 3.1 Prepare and check the quantity of spaghetti noodles to be used. If there is a leftover pack stored in the stockroom, use this first but check if it still within shelf life. PRIMARY SHELF DP + 12 months, room LIFE temperature PRIMARY SHELF DP + 3 months, Chiller CRITICAL POINT! Observe FIFO / FEFO. 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: 17 Opening Procedure Revision: 13 4 Microwave Reheating Guidelines Sticker 4.1 Prepare the stickers to be used. Ensure that the sticker is placed in the middle. 4.4 Place the stickered family pan on top of a Jollibee Tray and place it within the workstation for use. 4.2 Prepare the family pans for stickering. CRITICAL POINT! Ensure that hands are washed and sanitized prior stickering to avoid contamination of the family pan. 4.3 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: September 10, 2024 Prepared by / Date: RCC / September 6, 2024 Issue Revision No: 17 – 13 Reviewed by / Date: RCC / September 6, 2024 Document Code: JBRS-PRD-3-NDLS1-TC-02a Page No.: 1 of 9 Approved by / Date: RDB / September 9, 2024 Control Location: All Stores Reason for Revision: (1) Change in sequence during noodle cooking – placement of salt first prior letting it briskly boil 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. Add salt. Refer to Spaghetti Back Up Matrix for the end of the cooking time, turn off the burner. Do not amount of Water and Iodized Salt. extend the cooking time. 6. Allow the water to boil briskly. CRITICAL POINT! Use the thermal gloves to protect hands from heat when transferring the cooked noodles 7. As soon as water starts to boil briskly, weigh spaghetti and handling hot tools or utensils. 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 9 Jolly Spaghetti Manual Issue: 17 Back up Procedure – Noodle Cooking Revision: 13 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 9 Jolly Spaghetti Manual Issue: 17 Back up Procedure – Noodle Cooking Revision: 13 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. Add salt. Refer to Spaghetti Back Up Matrix for the amount of Water and Iodized Salt. 6. Allow the water to boil briskly. 7. As soon as water starts to boil briskly, 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 9 Jolly Spaghetti Manual Issue: 17 Back up Procedure – Noodle Cooking Revision: 13 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 5 of 9 Jolly Spaghetti Manual Issue: 17 Back up Procedure – Noodle Cooking Revision: 13 NOODLE COOKING – USING NOODLE COOKER 1. Turn ON the exhaust hood. 2. Turn ON the equipment’s power switch. Rinsing Cooking 5. Turn the operation knob to Cooking mode. The tank will automatically fill the cooking and rinsing tank once operation knob is set to Cooking mode and will automatically stop filling once reached the level sensor. Filling time for both tanks will depend on water supply pressure (4~7min). CRITICAL POINTS: Ensure drain lever is in closed position. Lever REMINDER! Ensure that equipment is properly and should be pointing downwards. safely plugged in the electrical supply outlet. Setting the cooking and rinsing drain lever in open position while operation knob is in 3. Press the SCAN button to turn on the controller. cooking mode will result to continuous draining of water. 6. Add salt. Refer to Spaghetti Back Up Matrix for the amount of Water and Iodized Salt. 4. Turn the Cooking and Rinsing Drain lever on close position. 7. Allow the water to boil briskly.. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-02a Page 6 of 9 Jolly Spaghetti Manual Issue: 17 Back up Procedure – Noodle Cooking Revision: 13 8. Wait until the cooking vat temperature reached set 10. Check and align the shafting base with respect to the temperature of 207F before loading the product. support bars. REMINDERS: Set temperature has an offset of +5F. Waiting time to achieve set temperature is 11. Place the noodle basket on the shafting base directly ~17mins. above the cooking tank. CRITICAL POINT! Don’t leave the heater on without REMINDER! Ensure that water in the cooking tank. noodle basket is properly rested on shafting base and 9. Press TEMP button to check set and actual align with the cooking tank temperature reading. to avoid hitting the tank separator. 12. As soon as water starts to boil briskly, weigh spaghetti noodles to be cooked. Refer to the PCS guide for the amount of noodles to be cooked. REMINDERS: CRITICAL POINTS: B’SET and T’SET are temperature settings Ensure that water is briskly boiling before that must be achieved by the equipment. B for adding salt and weighed noodles to avoid Bottom and T for Top heater sensors. soggy noodles. B’ACT and T’ACT are actual temperature 3 kg is the maximum load. readings measured by the sensors on top and bottom heaters. 9. Ensure noodle basket is on top of cooking vat of the Use handheld thermometer if there is a need noodle cooker. to validate actual equipment temperature reading. CRITICAL POINT! Equipment is set to 207F cut-off and 203F cut-in temperatures. If equipment does not achieve the cut-off temperature it will continuously boil, a calibration must be done. This document is a property of Jollibee Foods Corp. Any unauthorized use or reproduction is prohibited.  JBRS-PRD-3-NDLS1-TC-02a Page 7 of 9 Jolly Spaghetti Manual Issue: 17 Back up Procedure – Noodle Cooking Revision: 13 10. Put the noodles on the noodle basket in crisscross 13. Stir immediately the noodles for 20sec once it is fully motion. submerged in the cooking tank. CRITICAL POINT! Crisscross motion in dropping the noodles is advised to ensure there is enough space for CRITICAL POINT! Immediate stirring is required to stirring and avoid undercook noodles. prevent sticking and undercooked noodle stands. 11. Press the assigned button on the controller to select 14. Stir the noodles every 2 minutes. the product type and weight of the noodles to be cooked. 12. Press again the selected recipe button to start the cooking process. REMINDERS: Equipment is set to alarm every 2 mins for the