Rationale Jan to June 2023 FINAL - Images Removed.pdf

McDonald’s Australia Limited Rationale – Jan – June 2023 Introduction The Food Safety Daily Checklist (FSDC) is used to record the daily monitoring of the Critical Control Points for Food Safety as well as health and hygiene, using the Digital Food Safety App (DFS). It is the responsibility of eve...

McDonald’s Australia Limited Rationale – Jan – June 2023 Introduction The Food Safety Daily Checklist (FSDC) is used to record the daily monitoring of the Critical Control Points for Food Safety as well as health and hygiene, using the Digital Food Safety App (DFS). It is the responsibility of every Manager/Shift Manager to use the FSDC and the accompanying Corrective Action sections accurately. Only in this way can we ensure that we consistently produce high quality, safe food for our customers and also fulfil our legal obligations. Who can complete the FSDC? The Restaurant Manager/Licensee is responsible to make sure Food Safety and Quality Standards are met. It is the responsibility of the Shift Manager to verify that all relevant items have been completed accurately and with integrity, and to take responsibility for Food Safety and hygiene on that shift. Only Managers/Shift Managers and Crew Coaches who are fully trained and/or have completed Leadership Transitions can perform Food Safety checks. Instructions for accessing BrandMate can be found in the Digital Food Safety Managers Guide. In BrandMate, all product tests are tracked and recorded by user for verification purposes. Restaurant Manager/ Licensee Verification The Restaurant Manager or the Licensee must verify the checklist in BrandMate after reviewing all checklist items are completed correctly. The verification is completed using the Manager Daily Food Safety sign off tab on the website. How to complete your FSDC Each Manager/Shift Manager/Verified Crew Coach is responsible to ensure that all Food Safety and Quality Standards are met on their shift. When completing the FSDC; • Use the BrandMate Digital Food Safety App • When using BrandMate additional checklists/product checks can be completed as required. • BrandMate will record a Y on the checklist if the check meets standard. • If you answer N to any item in the checklist or if it does not meet McDonald’s requirements, corrective action must be taken as soon as possible to correct the deficiency. The corrective actions must be recorded on the FSDC in the ‘corrective action’ section. • Complete each section of the FSDC to 100% each day with all information required. • If you make a mistake, record comments in the test it relates to in the comments section • If you make a mistake when using BrandMate, complete an additional checklist and/or add comments as required. • Complete all tests listed in the checklist section of BrandMate for all products being served each day • If required, print a blank copy of the FSDC from @workplace and continue to complete your Food Safety checks on this copy. Ensure this and other copies (if applicable) are uploaded to BrandMate website once complete. Use a black or blue pen only. • If using the Remote Temperature Sensing (RTS) platform, temperatures are ‘locked’ on the FSDC by 10:30am. The shift manager must view and verify captured temperatures are within acceptable ranges and complete any corrective actions before 12pm. Monthly Food Safety Procedures Verification (FSPV) The Monthly FSPV must be completed by the Restaurant Manager or Licensee only. Information on when and how to complete the FSPV is detailed in the Monthly Food Safety Procedures Verification (FSPV) section. When using BrandMate, the FSPV checklist will be available for completion by the Restaurant Manager and above each month and should be completed on the 1st, 2nd or 3rd of each month. McDonald’s Australia Limited Rationale – Jan – June 2023 Food Safety Verification A Food Safety verification can be completed by the restaurants to document each Manager/Shift Manager’s training and completion of Food Safety. Once the Manager/Shift Manager has shown competence in completing all of the Food Safety procedures outlined in the Food Safety Daily Checklist Rationale, an additional test can be completed in Brand M8 and comments documented by the Manager/Shift Manager, and by the restaurant’s Licensee, Operations Consultant, Supervisor, or Restaurant Manager who is verifying the manager. A food safety verification can also be completed by adding comments to BrandMate, printing the checklist out and having the manager being verified, sign the printed document. To complete a verification using a paper checklist, print the current FSDC and upload to the Brand M8 website as required. Note: Each Manager/Shift Manager should continue to review the ‘Changes’ at the front of Food Safety Rationale (6 Monthly). Managers must then complete the Food Safety Verification in BrandMate and digitally sign the changes page to verify their understanding of any changes to the procedures for completing Food Safety. BrandMate prompts the logged in user to review the changes page when it is updated. The Food Safety verification can be used in any of the following ways; • To verify the initial training of a Crew Coach/Manager/Shift Manager on Food Safety. • To re-verify a Crew Coach/Manager/Shift Manager as a refresher. • To re-verify a Crew Coach/Manager/Shift Manager if they are found not to be completing Food Safety correctly. To re-verify the Management Team if there are significant changes to the completion of Food Safety (e.g. the introduction of a new product such as Wagyu Beef). When to complete each section START-UP – This section must be completed as early in the day as possible after entering the building and verifying the pyrometer/probe. Check the main freezer and refrigerator temperatures as soon as possible. Check product dates and rotation. Ensure that any stock that is past its expiry date is discarded immediately and recorded as waste. Any portable or freestanding refrigeration units such as counter-top and McCafé refrigeration and any refrigeration units that have been turned off overnight should be checked before any food product is held in the unit. BREAKFAST AND REG MENU CHECKS All product checks must be completed prior to product being served and after equipment has been turned on for the day (minimum of once every 24 hours). The platen integrity stickers located above each platen must be updated during food safety completion to identify to Crew which products have been verified and can be cooked on each platen. 24hour restaurants Note: 24hour restaurants can complete Food Safety checks on the Overnight shift. It is the responsibility of the Transition Manager/Shift Manager to ensure these checks have been completed correctly. Product temperature checks after grill close: Restaurants must complete integrity checks on all grills after performing grill close and daily grill cleaning requirements. Product cooked on the re-opened grill must not be served until integrity checks have been completed. Before grill close is started: the restaurant must complete integrity checks on the platens still in use (on the 2nd grill) for any products that have not already been verified during that 24hour period (e.g. if the 2nd grill has no platens where 4:1 meat has been verified during the last 24 hours, then any platens where 4:1 patties are to be cooked would need to be completed). The 2nd grill must have every grilled product verified on at least one platen. McDonald’s Australia Limited Rationale – Jan – June 2023 Corrective actions If any reading or check is out of the correct range, capture corrective actions in BrandMate, referring to the relevant section of this rationale, equipment manual or PM Card if necessary. It is imperative that any discrepancy from the expected range is correctly documented and that the action taken is recorded in the corresponding ‘Corrective Action’ sections of the FSDC. In BrandMate, corrective actions can be selected when there is a discrepancy from the expected range. These corrective actions will appear on the FSDC. Additional comments can be added as required. Troubleshooting Guidelines Troubleshooting guidelines are given throughout the rationale and BrandMate. If any checks fall outside the acceptable criteria, product must be discarded, and corrective action must be taken as soon as possible to correct the deficiency. Under no circumstances may undercooked beef, egg, fish or chicken products be served. If it’s not right, don’t serve it! Pyrometer (Bluetooth/Self-stabilising) Pyrometer daily temperature calibration check Probed food is acceptable to serve to customers if the pyrometer probe is clean and sanitised before use, and the minimum Food Safety and Quality standards are met. Note: The self-stabilising function can only be used for temperatures ranging from 49°C to 99°C, therefore do not select the self-stabilising mode for fryer, refrigeration, dairy machine or freezer checks. When using BrandMate and a Bluetooth (Blue2 or MFT) probe the temperatures will stabilise automatically. This is indicated by a colour change in the temp from green to grey on the device screen. How to test the pyrometer (probe thermometer) to make sure it is in good working order: 1. 2. Fill a hot beverage cup with ice. Add cold water (from the drink tower/ABS) up to the top of the ice, Example: Fill water to rim cup Place the probe in the iced water and stir continuously until temperature read out stabilises using the manual mode (self-stabilising probe). HAZARD: The needle probe is a sharp piece of equipment and care must be taken when using this piece of equipment. Care must be taken when probing product and when sanitising the needle probe. Once the needle probe is no longer required, store in a closed case/container in a designated area in the managers, never store the needle probe above equipment. Temperature read out should be 0° ± 1°C. • If outside acceptable range, troubleshoot: o Add extra ice and allow to stabilise. o Change the probe to an alternative one to check whether it is the probe (probe thermometer) or the pyrometer that is faulty. McDonald’s Australia Limited • Rationale – Jan – June 2023 If the temperature is still outside the acceptable temperature range, contact ECE Fast on 1800 811 818 who will further troubleshoot and/or suggest it to be certified. TIPS 1. Keep all probes in working order. 2. Always have an extra battery, needle probe and pyrometer available. 3. If spare pyrometer is required, calibrate prior to use. NOTE: The restaurant’s Food Safety Kit needs to certified annually by ECE Fast (as per PM21). Annual food safety kit rotation program (KRP) All restaurants must have their Food Safety Kit checked and certified annually. McDonald’s recommends that this service is performed by ECE Fast. Using ECE Fast ensures that any McDonald’s mandated changes to the kit are rolled out to all restaurants as required. Required supplies at all handwash sinks and back sink (and dishwasher if used) The following supplies and equipment must be available and functioning at each hand washing sink in the kitchen, McCafé and restrooms used by Crew: • • • • Soap dispensers with Antimicrobial Hand Wash (AMH). Warm running water 40C to 50C is recommended for all states (minimum requirement in NSW is 40C). Handwashing sinks must only be used for washing hands. At each handwash sink a supply of single use paper towel must be available and where available a working hand dryer. Waste bin for used paper towel disposal (this bin must not obstruct the sink). NOTE: If the restaurant does not have Crew restrooms, the customer restrooms must also utilise AMH. • • • • • • 3 compartment sink that is functioning properly The washing and sanitising compartments can hold water Sanitiser solution should be changed every 2 hours All cleaning supplies such as non-scratch pads, brushes and back sink solid sense chemicals are available. Ensure there are adequate supplies of dishwasher detergent and solid sense unit chemicals (back sink chemicals). Check that the feed tubes are submerged fully into the liquid and in the correct bottles. Ensure chemical tags are attached to the chemical tubes (Detergent – Blue tag). TIPS • Keep replacement supplies for the hand washing sinks and 3 compartment sink in a location that is easily and readily accessible to all Crew (away from food, food packaging and equipment). • Ensure hand sink is not obstructed and can be accessed by all Crew and Managers • Keep an adequate inventory of hand washing and other cleaning/sanitising supplies to ensure the restaurant will never be out of stock. • Repair or replace broken dispensers and hand dryers as soon as possible. • Repair broken or clogged valves, insufficient pressure or incorrect water temperature problems as soon as possible - if issue identified requires repair time, arrange for alternate hand washing arrangements. E.g. Use 2nd sink in washroom for Crew hand washing, place signage clearly identifying alternative hand washing sink, record corrective action in BrandMate. • If the water is only cold at the hand washing sink you must adjust your mixing valve or call a service technician to ensure warm water is available. • Know where the water shut-off is in your restaurant. • Use wash and sanitise labels on the washroom sinks, these may not be at the same level as the sinks may vary in size). • Ensure Crew members that work at the 3compartment sink are properly trained on cleaning and sanitising procedures for all equipment and utensils. Ensure all equipment is being sanitised at least once per day, or more frequently as required. • The washroom and sink compartments need to be kept clean (CAYG). McDonald’s Australia Limited Rationale – Jan – June 2023 Clean cloth buckets contain sanitiser solution? • • • • • • • • • • • Cloth buckets must contain sanitiser solution. Sanitiser solution, buckets and cloths must be and free of food debris or particles. Ensure lids are on buckets. Change sanitiser solution if solution becomes dirty or when a new load of washed cloths is added to bucket. Change clean cloth buckets a minimum of every 4 hours (a 4 hour secondary timer needs to be placed on the cloth bucket or 2 hours without a lid) or whenever the visual characteristics of the water are not clean Soiled cloths must be washed in the washing machine with one packet of two-in-one laundry pack Check cloths for wear and discard cloths that have loose strands that could present a foreign object risk. DO NOT add dirty cloths back into clean bucket. DO NOT wash front and back area cloths in the same wash in the washing machine Add 1 x packet of KAY sanitiser and mix to dissolve. Sanitiser should be fully diluted in 9.5 litres of lukewarm water (21C to 32ºC) before adding cloths. Cloth buckets must be stored away from food e.g. not stored directly next to hotcake cambros. Recommendation to keep a minimum of 36 pink stripe, 40 grill, 36 green and 20 yellow McCafe cloths. There should be enough cloths available so cloths are available while dirty cloths are washed. McCafe • • • For stainless steel McCafé cloth buckets, fill the empty, clean cloth bucket with 4.75ltrs of lukewarm water (approximately 3/4 full) before mixing in ½ a packet of Sanitiser. Add clean cloths after Sanitiser solution has been diluted. Ensure yellow striped cloth and pink striped cloths are available and that they are being used in the areas outlined below. Cloth Procedure Yellow striped cloth – Milk steam wands Pink striped cloth – All equipment and bench tops Proper types of gloves available at required stations? Check the condition of employees’ gloves and ensure that they are changed as required to maintain integrity and hygiene. This must be done hourly as a minimum. Check to make sure Crew stationed in the grill area are consistently wearing blue gloves when removing raw sausage, raw uncoated chicken fillets, meat patties from the grill side freezer and other storage locations and placing them on the grill, or to crack and dispense eggs into egg cooking ring. Blue gloves must be worn when handling the following products: • • • • • Raw beef patties Raw sausage patties Raw eggs Raw uncoated chicken fillets Yellow tweezers Check also to make sure Crew remove blue gloves after touching these products and before touching trays, utensils (with the exception of the yellow tweezers used for raw eggs), equipment or cooked products. This procedure is necessary to prevent the cross contamination from raw to cooked products. Blue gloves are not required for pre-cooked products such as bacon. Clear gloves must also be worn at all times when preparing food. McDonald’s Australia Limited Rationale – Jan – June 2023 Refrigeration Product measured • Randomly select a product that is packaged in plastic (red onion, shredded lettuce) that has been in the refrigerator for at least 45 minutes and record which product is being measured on FSDC or the Digital Food Safety app. Product temperatures – McCafe • • • • • Note: McCafé checks should be completed in the morning, prior to the sale of products from the display cabinet. Be sure to check the temperature of one product from each refrigerated unit that is being used in the restaurant. For each refrigerated unit, record the type of product checked and its measured internal temperature in BrandMate. Follow the guidelines below for dedicated fridges. The ‘milk storage fridge’ procedure can be used for checking the temperature of the walk-in and reach-in fridges if milk is being held in these fridges. Ensure fridge has been turned ON for a minimum of 45 minutes prior to reading temperature. Select a product that has been in the refrigerator unit for more than 45 minutes. Make sure the door of the unit has not been opened recently (e.g. after a delivery) and refrigerator unit is not in a defrost cycle (because readings may be artificially high). Walk-in and reach-in fridges • • • • Measure product temperature by holding tip of sanitised needle probe tightly between two packages (e.g. two bags of shredded lettuce or two bags of apple slices / carrot sticks) or by folding package around tip of sanitised needle probe. Record measured temperature In BrandMate If the restaurant allocates dedicated fridges to milk, food, drinks delivered chilled, the temperature on this fridge is required to be tested as part of daily food safety. Enough product is required in these fridges so the temperature can be taken e.g. 2 apple slices, 1 bottle of milk, two sleeves of lettuce. If the restaurant allocates dedicated fridges to chill water or juices that are delivered ambient (e.g. water and apple juice), the temperature of these fridges are not required to be recorded in BrandMate. Never pierce or open a sealed product for temperature checks e.g. bottled juice or water Note: This fridge should be labelled to ensure that no food, drinks delivered chilled or dairy products are stored in these fridges. Milk Bottle Temperature (restaurants using bottled milk) • Measure the product temperature by inserting the sanitised needle probe into the top of the milk after unscrewing the bottle cap, ensuring the tip of the probe is covered by milk (as shown). Hold the probe in place until readout in BrandMate stabilises. Note: The milk temperature should be taken as soon as the bottle is removed from the fridge and the lid is removed. Milk Bag Temperature (restaurants using 10L bags of Full Cream and Skim Milk) • Measure the product temperature by holding tip of sanitised needle probe tightly between two bags of milk. Hold the probe in place until readout in BrandMate stabilises. Note: The milk temperature should be taken as soon as the bag is removed from the fridge. McDonald’s Australia Limited Rationale – Jan – June 2023 Remote Temperature Sensing For restaurants that have the Remote Temperature Sensing platform installed, selected fridge and freezer temperatures will be recorded automatically. Transmitters must only be installed within qualifying fridge & freezers (i.e., HD freezers, HD fridges, display cabinets etc. 2-hour units cannot utilise RTS). Transmitters must be installed using the approved bracket only and cannot be attached using tape, cable ties etc. Brackets must be in good condition with no cracks or broken parts. Damaged brackets must be replaced immediately. The Transmitter Mounting Guide must be used by all restaurants to ensure the sensors are mounted and positioned correctly. The system automatically monitors the equipment temperatures periodically throughout the day and the lowest temperature between 6am-10am is captured on the FSDC. Temperatures are ‘locked’ on the FSDC by 10:30am. If a recorded temperature does not meet standard for a defined period, a retest will be issued and the shift manager must complete the retest to ensure the equipment is functioning correctly. Milk Storage Procedures • Milk crates must be stacked on shelves or pallets in the walk in fridge (not on the floor) • Crates are NOT to be stacked more than 4 high • When unstacking full milk crates, 2 people are to lift the top 2 crates off the stack Ensure correct Safe Lifting Procedures are followed at all times – refer to the displayed poster. McCafé Display Cabinet • For the McCafé refrigerated display unit, insert the tip of the sanitised needle probe into the centre of a refrigerated product (as shown). Hold probe in place until readout on pyrometer or app stabilises. Record measured product temperature on the checklist. Note: Refrigerator underneath the display cabinet need not be checked, if product temperature in display cabinet is measured. Refrigerated Rail / 3IP Fridge (if in use) These steps must be followed to complete the temperature check on the refrigerated rail. Before you test: ensure that the 3IP Refrigerated Rail has been turned on for a minimum of 2hrs (with empty pans in place) prior to reading the temperature. Do not place any product in the unit until the temperature has been verified as between 1°C to 4°C 1. Remove pans from the Refrigerated Rail 2. Place the surface probe flat against the wall of the Refrigerated Rail 3. Record the temperature in BrandMate Blended Ice Machine (BIM) & Blend In Cup (BIC) These steps must be followed to complete the internal temperature check on any flavoured syrup in the BIM / BIC refrigerator. Before you test: ensure that the flavoured syrup has been in the BIM / BIC Refrigerator for at least 45 minutes before taking the temperature. 1. Remove the tray that holds any flavoured syrup from the BIM refrigerator and place it on the surface of the BIM – close the refrigerator door immediately. 2. Take the temperature of the flavoured syrup by wrapping the corner of the flavoured syrup bag around the tip of the probe. Do not insert the probe into the connector. Ensure that the needle does not puncture the bag. Waste the entire bag if the needle punctures the bag. Capture the temperature in BrandMate. 3. If the refrigerated product tested is between 1˚C - 5˚C move on to the next equipment requiring testing. 4. If the flavoured syrup temperature is above 5˚C, it must be discarded. All other products in the BIM refrigerator must be tested to determine if the product temperature is between 1˚C - 5˚C. Discard any product that is above 5°C. 5. NOTE: If the temperature of the product is above 5˚C a weekly clean must be carried out in order to flush, clean and sanitise the lines. 6. Troubleshoot to find the root cause of the problem. Take action to fix problem and test new syrup product after conducting Troubleshooting Tips and after allowing the new product to remain in the BIM / BIC refrigerator for at least 45 minutes. 7. Capture corrective actions in of BrandMate McDonald’s Australia Limited Rationale – Jan – June 2023 Refrigerator Product Temperature 1°C to 5°C TIPS Product: 1. Check the product for visual characteristics of temperature abuse. 2. Ensure the flavoured syrup has been in the refrigerator of the BIM/ BIC for at least 45 minutes before taking temperature. Equipment: 1. Ensure the BIM / BIC machine has been switched on for a minimum of 45 minutes. 2. Ensure required maintenance, cleaning and calibration is performed on the refrigeration unit as scheduled. 3. Ensure door seals are in good repair and fitted correctly. Procedures: 1. Ensure pyrometer (probe thermometer) has been calibrated correctly. 2. Ensure that the bag is wrapped around the needle probe without inserting into the connector or puncturing the bag 3. Ensure the BIM / BIC refrigerator door is kept fully closed at all times. 4. Product is never left out at room temperature. Refrigerated Rail / 3IP Fridge (if used) 1. If the unit has ice build up on it, it will not meet correct operating temperatures 2. If ice exists between the probe and the rail, apply slight pressure and move probe side to side to remove frost and ice under the probe 3. The surface probe must have direct contact with stainless steel (no ice) to obtain an accurate reading • All products tested in fridges must be between 1°C to 5°C If the product temperature tested is above 5°C troubleshoot to find the root cause of the problem and take corrective action. • • Take action to fix problem and re-test unit. • In BrandMate you will be prompted to select corrective actions if there is a discrepancy from the expected temperature range. TIPS • Never leave the door open between uses. • Ensure required maintenance, cleaning and calibration is performed on all refrigeration units as scheduled. • Ensure door seals are in good repair and fitted correctly. • Ensure doors close properly and automatic door closer is working • Keep internally mounted thermometers away from doors and not in the direct air flow of the evaporator (Approved thermometer is a 50mm capillary Spring Dial Thermometer). • Ensure plastic strip air curtains are fitted, clean and in good condition. Dairy machine hopper mix temperature 1°C to 5°C Check and record actual temperatures of the dairy machine reservoir/hopper mix. Only one hopper temperature needs to be taken and recorded per machine. • • • • • The mix must be in the hopper for a minimum of one hour before measuring the temperature. Place the sanitised needle probe into the mix being held in the mix hopper and stir until the readout stabilises. Record the measured temperatures on the checklist. Repeat these steps for all operating dairy machines. If mix temperature is above 5°C, troubleshoot to find out cause of problem and select corrective actions in Brand M8. McDonald’s Australia Limited Rationale – Jan – June 2023 All products in code; secondary shelf lives marked/in code 1. For each refrigeration unit, spot check use by or best before dates and proper rotation. 2. Check secondary shelf lives 3. Check to ensure that secondary shelf lives (e.g. ready to heat hotcakes or opened bags of produce) are being coded and followed 4. Discard any out-of-date products, or products with no discard time. Take appropriate corrective action to ensure proper rotation and adherence to shelf lives for all food products. TIPS • Prior to placing a new secondary timer on an empty container / cambro ensure all previous timer stickers that are not in use are removed. • Ensure Crew are trained on the importance of never using products that are past their use thru/use by date and secondary shelf life. • ‘Use Thru, Use By and Best Before’ – ALL mean the product can be used through to midnight on the date marked on the product. • Keep oldest use thru/use by date products in front - check daily - FIFO (First In First Out). • Ensure the system used to monitor shelf life is being utilised in the restaurant. • Rotate product before each delivery so that delivered products can be placed behind older products easily. All open products covered/wrapped? All opened packages of food must be covered and held in approved containers and marked with the correct secondary shelf lives. • Spot check all refrigerators to make sure that there are no uncovered boxes or packages of food. • Opened packages of product should be kept folded over, with secondary shelf-life marked and used first the next day. TIPS • Train Crew on delivery acceptance procedures. • Ensure delivery temperature records are recorded in BrandMate after each delivery. • Never turn the freezer off when accepting deliveries. • Never leave the door open between uses. • Ensure required maintenance is performed on all freezer units. • Ensure door seals are in good condition and fitted correctly. • Ensure doors fit properly and automatic door closer is working properly. • Keep internally mounted thermometers away from doors and not in the direct air flow of the evaporator (Approved thermometer is a 50mm capillary Spring Dial Thermometer). • Ensure plastic strip curtains are fitted and in good condition. Freezer air temperature at or below -18°C • • • • Ensure the door of the unit has not been opened recently (e.g. after a delivery) and freezer unit is not in a defrost cycle or readings may be artificially high. Check the air temperature of all walk-in freezers units in the restaurant. Read the temperature of the mounted thermometer unit inside the freezer and record this temperature manually in BrandMate If you don’t have the internally mounted thermometer you must test the freezer air temperature by performing the following: - Unit temperatures must be measured by placing the pyrometer (probe thermometer) with needle probe on a shelf inside the unit for five minutes in the ON position. Record the digital temperature reading from the display in BrandMate. Repeat this procedure for: -Williams 1 door kitchen freezers -Williams 2 door kitchen freezers -HD Grill Side Freezer -HD Wall Mounted Freezer McDonald’s Australia Limited • • • • • Rationale – Jan – June 2023 If air temperature is above -18°C, troubleshoot to find the cause of problem, take corrective action and retest the unit. Products kept in non-HD freezers must have a 2hr secondary timer attached. Repeat for additional walk-in freezer unit (i.e. remote location if applicable). Products kept in grill area HD freezers must have a 24hours secondary timer attached. In BrandMate you will be prompted to select corrective actions if there is a discrepancy from the expected range. Cooked Product Internal Temperature Sausage Temperature Ensure internal temperatures of all sausage patties meet both Food Safety Standard (all at or above 69C) and Quality Standard (lowest measured temperature between 69C and 74C). When using a blue tooth pyrometer it takes two people to complete temperature checks accurately: One person will be required to cook the product and the manager (who has been trained and verified in completing the beef internal temperature checks) to measure and record the temperatures in BrandMate. NOTE: Using the manual mode to enter temperatures when probing is unacceptable. In BrandMate the temperatures will stabilise automatically. Before you test Check that all grill minimums are in place and that raw product meets proper visual characteristics (refer to troubleshooting section which follows). Cook time from previous sausage check should be used as a starting point. Grill cook time starting points (below) should be used when completing sausage integrity checks on a grill for the first time (i.e. new grill), after completion of an annual grill certification, or after completion of grill PM tasks. Recommended cook time starting point Sausage - 51 Seconds (removal time 18 seconds) Please note: If both the Food Safety and Quality Standards are met, the grill cook time can be below or above the recommended cook time starting point for sausage. The following information will be captured in BrandMate: • Time completed • Platen number • Grill timer and temperature settings and tool set up and are correct • Cook time • Lowest measured temperature from checks on 4 corner patties • All temperatures are above 69° • Quality standard between 69C and 74C EXAMPLE OF COMPLETED CHECKLIST McDonald’s Australia Limited Rationale – Jan – June 2023 Follow these steps to complete the Food Safety and Quality checks on all the assigned grills for Sausage Patties. 1. Sanitise Probe Carefully wipe probe with a clean, sanitised cloth. Caution: Needle probe is sharp. 2. Cook a full run of patties (4 corner patties to be probed are highlighted in grey below). 2 Platen Grill 3 Platen Grill 3. Remove patties Remove the patties from the grill in stacks to a clean UHC tray. Patties must be removed in their target removal time of 18 seconds. Sausage Patties Remove in stacks of 4 2 Platen Grill Probe patties 1, 3, 7, 8 3 Platen Grill Probe patties 1, 4, 5, 8 4. Probe the 4 corner patties in the stacks as soon as all patties have been removed from the grill Probe the first corner patty at the top of the stack. Take one temperature in the centre of the patty. In BrandMate the temperature will appear on the app once it has stabilised. Move the probe into the next patty to be tested and press the capture button to record the temperature. The probe should be midway through the depth of the patty. 2 platen grill 3 platen grill McDonald’s Australia Limited Rationale – Jan – June 2023 Using a White Hutzler Spatula, tongs or a gloved hand (clear glove) move the top patty (or patties) to the end of the UHC tray and then probe the next corner patty. Repeat for the other 2 corner patties in the last stack. The lowest temperature and quality standard are recorded in BrandMate. • For sausage patties, it is mandatory that the temperatures be measured immediately after all patties are removed from grill because patties begin to cool as soon as they are pulled. Therefore one person MUST remove the patties so that the Manager can probe patties immediately after the last patty is removed from the grill. 5. Evaluate the internal temperatures and take corrective action if necessary • Check to see if all four internal temperatures are at or above 69°C and meet the Food Safety Standard. • If temperatures are all at or above 69°C place the product in the UHC and activate the UHC timer. • If any patty has an internal temperature below 69°C, discard entire run. Sanitise the probe. (Troubleshoot following the Beef Troubleshooting Guide). If everything is in order, increase cooking time in one second increments and repeat check on another run of patties to verify internal temperatures meet the Food Safety Standard. Select corrective actions in BrandMate. • If the Food Safety Standard is met, check to see if temperatures meet the Quality Standard. This requires that lowest measured temperature is between 69°C and 74°C. • Review the temperatures on the summary screen in BrandMate for actions required. • If the lowest temperature is above 74°C, this is unacceptable from a quality perspective. This run MUST be discarded. Troubleshoot to make sure procedures are being followed and grill is at correct temperature settings. If everything is in order, decrease cooking time in one second increments and repeat check on another run of patties to verify internal temperatures meet the Quality Standard. • Select corrective actions in BrandMate and complete additional retests as required. 6. ▪ ▪ Repeat test for next product Repeat the process until all platens have been checked. Complete all checklists in the current checklist section in BrandMate. Important: • External colour and puddling juices should not be used as indicators of proper cooking. • Managers/Shift Managers must record that the Sausage patties have been verified on the ‘integrity check sticker’ above each platen. This will enable Crew to easily identify which platen they can use for what product. • In BrandMate, the temperature will appear once it has stabilised. Move the needle probe into the next patty being tested and Press the capture button. • Never cook more than a full run of 8 sausage patties. • Number each platen on your grill (as shown) • • In BrandMate, a retest is automatically generated if there is a discrepancy from the expected range. The cook time can be below or above the recommended cook time starting point if Quality and Food Safety standards are not met. McDonald’s Australia Limited Rationale – Jan – June 2023 Eggs Correct egg tool used? Using the appropriate egg tool is necessary to prevent cross contamination from raw to cooked eggs: Yellow Tweezers – used for raw eggs White Hutzler – used for cooked eggs • • • Both the Yellow Tweezers and White Hutzler Spatula should be available at grill area. Immediately after cracking eggs, use the Yellow Tweezers to break yolks (even if the yolk is already broken) White Hutzler Spatula and meat spatula or super spatula are used to handle cooked eggs. Raw egg equipment separate from cooked egg equipment? Raw egg equipment must be kept on a separate unlined stainless steel surface or dedicated labelled cambro away from finished egg equipment to prevent cross contamination. Wear blue gloves when handling raw eggs, Yellow Tweezers and any other raw egg equipment. Remember to remove blue gloves before touching other equipment. Yellow Tweezers and all other raw egg utensils need to be kept on a dedicated stainless surface tray or dedicated labelled cambro container (away from the White Hutzler Spatula and cooked egg utensils) without a towel or cloth under them. If Yellow Tweezers or any other raw egg equipment that comes in contact with utensils for cooked products, the cooked-product utensils must be washed, rinsed and sanitised before they are used again. TIPS • • • • • Keep spare White Hutzler Spatulas and Yellow Tweezers in the restaurant at all times. Ensure Crew are trained to use Yellow Tweezers and White Hutzler Spatulas. Have a spare set of utensils and rotate every 2 hours. Ensure the raw egg on the Yellow Tweezers does not contaminate any cooked egg utensil. Cracked egg shells / empty egg shells must be discarded Eggs Cooked Product Internal Temperatures – Grill Ensure internal temperatures of all cooked eggs meet both Food Safety Standard (all at or above 71C) and Quality Standard (Gelled yolks). When using a blutooth probe, it takes two people to complete temperature checks accurately: One will be required to cook the product and the Manager (who has been trained and verified in completing the internal temperature checks) to measure and record the temperatures in BrandMate. Before you test Check that all grill minimums are in place. The cook time from the previous egg integrity check should be used as a starting point. Grill cook time starting points below should be used when completing egg integrity checks on a grill for the first time (i.e. new grill), after completion of an annual grill certification, or after completion of grill PM tasks. Cook time starting point (minimum cook time) Round Eggs – 150 seconds at 129°C Reduced run size Food Safety Verification: If a minimum run size (less than a full run of eggs) is used to complete Food Safety you must not cook more eggs than this number that has been verified. Ensure that platen integrity stickers reflect the actual run size verified. McDonald’s Australia Limited Rationale – Jan – June 2023 Record the following information on the checklist: • Time completed • Platen number • Circle Y or N after checking grill timer and temperature settings and tool set up • Cook time • Record the Food Safety run size used • Lowest measured temperature from checks on 4 outer corner eggs. If minimum run size is less than 4, all egg temperatures should be recorded. • In Digital Food Safety follow the checklist steps on the app to complete the egg internal temperature checks. These Digital Food Safety Procedures are applicable to all internal temperature checks for eggs completed as per the Food Safety Daily Plan Follow these steps to complete the Food Safety and Quality checks on all the platens assigned to cook Eggs. 1. Sanitise Probe Carefully wipe probe with a clean, sanitised cloth. Caution: Needle probe is sharp. 2. Cook a run of Eggs (4 corner eggs to be probed are highlighted in grey below). Cook a full run of round eggs and record run size (eg. 8) on the FSDC. 3. Remove eggs Remove the eggs from the grill in the same sequence they were layed to a clean UHC tray. Eggs must be removed in their target removal times – 30 seconds. The following information will be captured in BrandMate: • Time completed • Platen number / Egg Cooker • Grill timer and temperature settings and tool set up and are correct • Cook time • Lowest measured temperature from checks on 4 corner eggs • All temperatures (minimum above 71°) • Quality standard If minimum run size is less than 4 all egg temperatures should be recorded. Follow the checklist steps in BrandMate to complete the egg internal temperature check. 4. Probe the 4 corner eggs in the stacks Immediately probe the first corner egg by taking the temperature in the centre of the egg. Let the temperature stabilise for a few seconds. Repeat for the other 3 corner eggs. McDonald’s Australia Limited Rationale – Jan – June 2023 The probe should be midway through the depth of the egg. In BrandMate, the temperature will appear once it has stabilised. Press the capture button to record the temperature once the probe is in the next product to be tested. 5. • • • • • For eggs, it is mandatory that the temperatures be measured immediately after all eggs are removed from grill because eggs begin to cool as soon as they are removed. Therefore, the person who does not remove the eggs measures the internal temperatures. Evaluate the internal temperatures and take corrective action if necessary Review the temperature summary page in BrandMate to see if all four internal temperatures are at or above 71°C and meet the Food Safety Standard. If any egg has an internal temperature below 71°C, discard entire run. Sanitise the probe. Troubleshoot to make sure the correct procedures are being followed and that the grill is at the correct temperature. If everything is in order, increase cooking time in one second increments and repeat check on another run of eggs to verify internal temperatures meet the Food Safety Standard. Document corrective actions in the “Corrective Action” section of the Checklist. If the Food Safety Standard is met, check to see if product meets the Quality Standard. This requires egg yolks to be slightly gelled and not runny. If the Food Safety Standard is not met, do not proceed with the Quality Standard question. That question can be left blank on the checklist. In Digital Food Safety follow the checklist steps and review the temperature summary page on the app to complete the test and take corrective action if necessary. 6. Evaluate Quality - Egg yolks slightly gelled and not runny? If the Food Safety standard is met, select the corner egg with the highest internal temperature. Using a White Hutzler Spatula or meat spatula split the egg in half and examine the yolk. If yolk is gelled and not runny Circle Y on the FSDC for ‘Gelled Yolks’. Discard any eggs that have been cut in half. If the tested egg yolk is runny or shows any signs of undercooking, Circle N on the FSDC for ‘Gelled Yolks’ and immediately discard the entire run of eggs. Clean and sanitise the UHC tray and spatula used. Troubleshoot to make sure the proper procedures are being followed and that the grill is at the correct temperature. If everything is in order the cooking time may need to be increased. Cook another full run of eggs to verify that all the temperatures meet the Food Safety standard. If the yolk is completely solid rather than gelled the egg is overcooked and does not meet the quality standard. Troubleshoot to make sure the proper procedures are being followed and that the grill is at the correct temperature. EGG PROCEDURE TIPS • Ensure Egg timers are set at correct cook time. • Ensure yolks are broken with the Yellow Tweezers prior to placing lid on cooker. • Ensure grill is calibrated and temperature setting is correct. • Do not store water for egg lid on grill surface. • Train Crew to evenly spray correct amount of spray cooking oil (4 sprays on grill, 4 sprays on rings). Too much spray cooking oil in the ring causes the egg to float on the grill surface. • Ensure ring placement on grill is correct and grill has been squeegeed. • Ensure grill surface is clean and scraped after every run. • Ensure hole in egg lid is free from blockages. • Egg procedure -2 hours with a secondary timer brought out chilled -4 hours back in walk-in fridge with secondary timer -2 hours in back area with secondary timer then waste • Eggs can be cooked straight from the reach-in fridge or walk-in fridge. • Do not pour water directly onto the grill surface as this can cause warping of the grill surface. McDonald’s Australia Limited Rationale – Jan – June 2023 Eggs Cooked Product Internal Temperatures – Antunes Egg Cooker Ensure internal temperatures of all cooked eggs meet both Food Safety Standard (all at or above 71C) and Quality Standard (Gelled yolks). When using BrandMate it takes two people to complete temperature checks accurately: One will be required to cook the product and the Manager (who has been trained and verified in completing the internal temperature checks) to measure and record the temperatures in BrandMate. Do not enter temperatures manually in the app. Before you test • Ensure the egg cooker is switched to the correct egg setting and has been left to preheat for approximately 20-30 minutes with the egg rack and cover in the down position. • Ensure correct product is selected for the correct cook time (Round eggs from 2’30) Note: The ready indicator light will flash while the unit is heating up and will stay on after it reaches operating temperature. Cook time: Round egg – 2 minutes 30 seconds (150 seconds) Reduced run size Food Safety Verification: If a minimum run size (less than a full run of eggs) is used to complete Food Safety Verification you must not cook more than the number of eggs that has been verified. Ensure that platen integrity stickers reflect the actual run size verified. The following information will be captured in BrandMate: • Time completed • Platen number / Egg Cooker • Cook time, temperature settings and tool set up are correct • Lowest measured temperature from checks on 4 corner (outer) eggs • All temperatures (minimum above 71°) • Quality standard (gelled yolk) If minimum run size is less than 4 all egg temperatures should be recorded. In BrandMate follow the checklist steps to complete the internal temperature checks. EXAMPLE OF COMPLETED CHECKLIST Follow these steps to complete the Food Safety and Quality checks on all egg cookers. 1. Sanitise Probe Carefully wipe probe with a clean, sanitised cloth. Caution: Needle probe is sharp. 2. Cook a full run of Round Eggs (4 corner eggs to be probed are highlighted in black below). Cook a full run of round eggs and record run size (12 for egg cooker) in BrandMate. McDonald’s Australia Limited Rationale – Jan – June 2023 3. Remove eggs Remove the eggs from the egg cooker in the same sequence they were layed to a clean UHC tray. Eggs must be removed in their target removal times – 30 seconds. Follow the checklist steps in BrandMate to complete the egg internal temperature check. 4. Probe the 4 corner eggs in the stacks Immediately probe the first corner egg by taking the temperature in the centre of the egg. Repeat for the other 3 corner eggs. The probe should be midway through the depth of the egg in the centre. • For eggs, it is mandatory that the temperatures be measured immediately after all eggs are removed from the egg cooker because eggs begin to cool as soon as they are removed. Therefore, one person MUST remove the eggs so that the Manager can measure the internal temperatures immediately. • In BrandMate, the temperature colour will change from green to grey in BrandMate once it has stabilised. Remove the probe from the first product and place into second product, then press the capture button in the second product to capture the temperature. 5. Evaluate the internal temperatures and take corrective action if necessary • Check to see if all four internal temperatures are at or above 71°C and meet the Food Safety Standard. • If temperatures are all at or above 71°C Y will be circled on the “Food Safety” checklist If any egg has an internal temperature below 71°C, discard entire run. Sanitise the probe, UHC and spatula. Troubleshoot to make sure the correct procedures are being followed and that the egg cooker is at the correct temperature. If everything is in order, repeat and check another run of eggs to verify internal temperatures meet the Food Safety Standard. If corrective action is required, select “Corrective Actions” in the BrandMate. • If the Food Safety Standard is met, check to see if product meets the Quality Standard. This requires egg yolks to be slightly gelled and not runny. • If the Food Safety Standard is not met, you will not be asked to answer the Quality Standard question. This question will be left blank on the checklist. • In BrandMate follow the checklist steps and review the temperature summary page on the app to complete the tests and take corrective action if necessary. 6. Evaluate Quality - Egg yolks slightly gelled and not runny? If the Food Safety standard is met, select the corner egg with the highest internal temperature. Using a White Hutzler Spatula or meat spatula split the egg in half and examine the yolk. If yolk is gelled and not runny select Y in BrandMate for ‘Gelled Yolks’. Discard any eggs that have been cut in half. If the tested egg yolk is runny or shows any signs of undercooking, select N In BrandMate for ‘Gelled Yolks’ and immediately discard the entire run of eggs. Clean and sanitise the UHC tray, probe and spatula used. In BrandMate, complete all checklists in the current checklist section. EGG COOKER TIPS • Every egg cooker being used to cook eggs must have a completed Food Safety verification • If using an Egg Cooker, ensure timer is set for 2 minutes 30 seconds (150sec) for round eggs • The platen temperature is between 129°C and 149°C. • Ensure yolks are broken with the Yellow Tweezers prior to placing lid on cooker. • Ensure egg cooker is calibrated and temperature setting is correct. • Train Crew to evenly spray correct amount of spray cooking oil (4 sprays on egg cooker, 4 sprays on rings). Too much spray cooking oil in the ring causes the egg to float on the grill surface. • Ensure egg cooker surface is clean and scraped after every run. • Ensure hole in egg lid is free from blockages. McDonald’s Australia Limited Rationale – Jan – June 2023 Regular Menu - Beef Internal Temperature Checks Ensure internal temperatures of all beef patties meet both Food Safety Standard (all at or above 69C) and Quality Standard (3 out of 4 temps between 69.0C and 77.9C) when laying a run of 6 10:1 beef patties or 4 4:1 beef patties using Best Burger settings. Follow these steps to complete the check on each product from all sections of grill that are being used to cook each type of product. 3 Platen Grill ONLY When completing Internal Integrity checks the 3 platen grill must always be in MANUAL mode. • When operating a platen in MANUAL mode, only complete Internal Integrity checks on the product that you will be cooking on the platen for the entire day – Manual mode must always be used • Auto mode must never be used • Use the platen integrity sticker (see example below) located above each platen to identify to Crew which products have been verified on that particular platen. This is a critical component of food safety for 2 and 3 platen grills to ensure all crew and managers are aware of which products have been verified to be served from each of the platens. Stickers must be updated during food safety completion. • Platen Integrity Stickers can be re-ordered through Martin Brower WRIN # 9021 400 Before you test Check that all grill minimums are in place and that raw product meets correct visual characteristics (refer to troubleshooting section which follows). Cook time from previous beef integrity check should be used as a starting point. Grill cook time starting points (below) should be used when completing beef integrity checks on a grill for the first time (i.e. new grill), after completion of an annual grill certification, or after completion of grill PM tasks (e.g. grill recovery). Cook time starting points: 10:1 - 41 Seconds 4:1 - 114 Seconds 3:1 Angus – 190 Seconds Cook time starting points (Taylor Next-Gen only): 4:1 - 124 Seconds 10:1 – 41 Seconds Please note: If both the Food Safety and Quality standards are met, the grill cook time can be below or above the cook time starting point for beef products ONLY. The following information will be recorded on the checklist: • Time completed • Platen number • Grill timer, temperature settings and tools set up correctly • Cook time • Run size • Lowest measured temperature depending on run size McDonald’s Australia Limited Rationale – Jan – June 2023 When testing 10:1 beef, the food safety run size MUST be 6. When testing a run of 4:1 & 3:1, please follow the principles below. Food Safety Run Size 4 3 2 Number of Patties that MUST be tested for Food Safety (>69°C) 4 3 2 Number of Patties that MUST meet Quality (69°C-77.9°C) 3 2 2 In BrandMate follow the checklist steps on the app to complete the beef internal temperature checks. The required checks in the app are generated based on the Food Safety Daily Plan on the Brand M8 website. NOTE: If the internal temperature check for 3:1 or 4:1 is verified using the minimum run size (2/3 patties) you cannot cook more than the verified amount of patties on that platen. If it is necessary to cook more than the verified amount, an internal temperature check using the maximum run size of 4 patties must be completed on that platen, verified and recorded in BrandMate using additional checklists. Failure to do so will be considered a critical Food Safety breach. If product from the maximum run size is verified, a reduced or minimum run size of 3 or 2 can be used without repeating the internal temperature check. Follow the steps in BrandMate to complete the Beef Integrity check. Select any corrective actions in BrandMate as required. EXAMPLE OF COMPLETED CHECKLIST FOR 10:1 & 4:1 Follow these steps to complete the Food Safety and Quality checks on all the assigned grills for Regular Menu Beef Products. 1. Sanitise Probe Carefully wipe the probe with a clean, sanitised cloth. Caution: The needle probe is sharp. 2. Cook a full run of patties (4 corner patties to be probed are numbered below) IMPORTANT: 10:1 Patties MUST be probed without onions being applied at the grills. Onions may be applied once the internal temperatures recorded are met. McDonald’s Australia Limited Rationale – Jan – June 2023 4:1/3:1 Beef When completing Food Safety on 4:1 & 3:1 beef, restaurants can nominate their maximum run size (2, 3 or 4). This run size should then be recorded on the Food Safety Integrity Sticker so that Production Crew are aware of the maximum amount of patties they are allowed to cook throughout the day on each platen. The Manager completing Food Safety must remove all 4:1 & 3:1 beef patties from the grill and wipe the grill spatula prior to measuring the internal temperatures of the patties. The Quality range for 4:1 & 3:1 beef is 69°C – 77.9°C. 3. Season and remove patties Remove the patties from the grill in stacks of 1 high to a clean UHC tray. Beef patties must be seasoned with 86:14 seasoning and removed in their target removal times of 18 seconds for 10:1 patties. 10:1 beef patties must be seasoned with 86:14 seasoning, however, reg onions must not be placed on the patties during food safety. Once patties have been probed and verified, onions can be added as required prior to placing the patties in a clean UHC tray. Remove 10:1 beef patties in stacks of 4 then 2 at a time. 3:1 Angus patties must be seasoned with combined Angus seasoning and 4:1 must be seasoned with 86:14 seasoning prior to removal from the grill. 4:1 and 3:1 patties must be single stacked in the UHC tray for food safety. Removal times are 18 seconds for 4:1and 3:1 Angus. 4:1 & 3:1 Patties Maximum Run (4) or Minimum Run (2) Remove 1 at a time, place in single stack. McDonald’s Australia Limited Rationale – Jan – June 2023 4. Probe the 4 corner patties in the UHC tray. Probe the first corner patty at the top of the stack. Take one temperature in the centre of the patty. • • • For 10:1 patties, it is mandatory that the temperatures be measured immediately after all patties are removed from grill. Patties begin to cool as soon as they are pulled, therefore one person MUST remove the patties so that the Manager can measure the internal temperatures immediately. For 4:1 patties and 3:1 Angus. The Manager/Shift Manager must lay and remove patties. After removing the last patty, the Manager/Shift Manager must wipe and replace the grill spatula before taking internal temperature checks. The Manager/Shift Manager then picks-up the pyrometer and probes the first corner patty removed. In BrandMate, the temperature will appear on the app once it has stabilised, this is indicated by a colour change in the temp from green to grey. Move the probe into the second patty to be tested and press the capture button to record the temperature. Repeat for all patties. The probe should be midway through the depth of the patty in the centre. 2 platen grill Maximum run size of 6 for 10:1 Maximum run size of 4 for 4:1 & 3:1 Angus Minimum run size of 2 for 4:1 & 3:1 Angus 3 platen grill Maximum run size of 6 for 10:1 Maximum run size of 4 for 4:1& 3:1 Angus Minimum run size of 2 for 4:1& 3:1Angus McDonald’s Australia Limited OR Rationale – Jan – June 2023 OR Using a White Hutzler Spatula tongs or with a gloved hand (clear glove) move the top patty (or patties) to the end of the UHC tray and then probe the next corner patty. Note: Self stabilising Bluetooth pyrometer must always be used, manual temperatures must not be entered. 5. Evaluate the internal temperatures and take corrective action if necessary • First check to see if all patties internal temperatures are at or above 69°C and meet the Food Safety Standard. • If temperatures are all at or above 69°C app will display Y “Food Safety” in BrandMate. • If any patty has an internal temperature below 69°C, discard the entire run. Sanitise the probe, spatula and UHC tray. (Troubleshoot following the troubleshooting guide – Product, Equipment, Procedures). • If quality standard if not met, all patties must be discarded. When a run of product for Food Safety fails to fulfil the necessary criteria for Food Safety and/or Quality, BrandMate will prompt the Manager to complete a retest. If that retest also fails the necessary criteria for Food Safety and/or Quality, BrandMate will provide the Manager two options: 1. To review troubleshooting steps: Product, Equipment & Procedures (P.E.P.). If this option is selected, the Manager will be required to troubleshoot and complete another retest using the same parameters (cook time etc.). OR 2. To review