Chee Burger Operations Manual

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revised 1.1.07

OPERATIONS

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revised 1.1.07

To: Date:

Subject: Manual Receipt Form

This letter verifies receipt of the following Cheeburger Cheeburger Restaurants, Inc. Manuals and the conditions associated with the acceptance of these Manuals.

Date Received Site Selection Manual ……… _____________________ Operations Manual ……… _____________________ Employee Manual ………. _____________________ Policy & Procedure Manual ………. _____________________ Training Manual ………... _____________________

These are the Cheeburger Cheeburger Restaurants, Inc. Manuals. The information contained in these manuals is confidential and is a trade secret of the Cheeburger Cheeburger Restaurants, Inc. Franchise Company. Accordingly, no person having access to these Manuals may disclose the contents of these Manuals to the public or any person not authorized by the Cheeburger Cheeburger Restaurants, Inc. Franchise Company to use these Manuals. These Manuals may not be copied, reproduced or distributed in any manner. At all times, Franchisee must keep these Manuals in a secure area within the premises where its franchised business is located. Franchisee must limit access to these Manuals to such of its employees that have a “need to know” in order to perform their jobs. Such employees – including Franchisee‘s manager and assistant manager and any other personnel receiving training from the Cheeburger Cheeburger Restaurants, Inc. Franchise Company - and all Franchisee‘s owners, officers, and directors must sign Cheeburger Cheeburger Restaurants, Inc. standard form of confidentiality agreement before such persons are granted access to these Manuals or begin their relationship in such capacity with Franchisee. No other persons may have access to these Manuals.

___________________________ ______________________ Franchisee Restaurant Location _______________________________

Cheeburger Cheeburger Restaurants, Inc.

Copy # ______

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revised 1.1.07

CHEEBURGER CHEEBURGER RESTAURANTS, INC.

OPERATIONS MANUAL

September 2003

This is the Cheeburger Cheeburger Restaurants Operations Manual. The information contained in this manual is confidential and is a trade secret of the Cheeburger Cheeburger Restaurants Franchise Company. Accordingly, no person having access to this Manual may disclose the contents of this Manual to the public or any person not authorized by the Cheeburger Cheeburger Restaurants Franchise Company to use this Manual. This Manual may not be copied, reproduced or distributed in any manner. At all times, Franchisee must keep this Manual in a. secure area within the premises where its franchised business is located Franchisee must limit access to this Manual to such of its employees that have a “need to know” in order to perform their jobs. Such employees - including Franchisee ‘s manager and assistant manager and any other personnel receiving training from the Cheeburger Cheeburger Restaurants Franchise Company - and all Franchisee ‘s owners, officers, and directors must sign Cheeburger Cheeburger Restaurants, Inc. standard form of confidentiality agreement before such persons are granted access to this Manual or begin their relationship in such capacity with Franchisee. No other persons may have access to this Manual.

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revised 1.1.07

Letter from Cheeburger Cheeburger Restaurants, Inc. Chairman & CEO

Welcome to the family of Cheeburger Cheeburger Restaurants, Inc. We know that you will find every day in your store, a challenging and stimulating experience.

You can work effectively and productively, knowing that you have the backup of Cheeburger Cheeburger Restaurants, comprehensive Operations Manual and thorough training in how to operate your store. In addition, our staff of experienced and dedicated people at the corporate office are always ready to answer your questions.

Sincerely,

Bruce Zicari

Mr. Bruce Zicari, Chairman & CEO, and the Cheeburger Cheeburger Restaurants, Inc Family

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COMPANY MISSION

The mission of Cheeburger Cheeburger Restaurants, Inc. is to provide a system of high standards, superior customer service and effective cost controls in order to maximize franchise owner profitability.

Cheeburger Cheeburger Restaurants, Inc. strives to be the “Mom and Pop” of hamburger chains with a wide appeal to diverse cultural groups of varied incomes.

The goal of Cheeburger Cheeburger Restaurants, Inc. is to provide a casual dining experience that exemplifies quality, value, service, and excellence in all aspects of the operation. This is our company theme at Cheeburger Cheeburger Restaurants, Inc. This is the philosophy we live by. The importance of attention to detail cannot be overemphasized. It is a way of life.

You must be a perfectionist!

The degree of success the operation has depends on your ability to seek excellence. Accept nothing less than perfect. This is a challenging business. It takes people who are vigilant to ensure that the best product is the only product on the table.

We live by the motto -

“IF IT IS NOT RIGHT - DON’T SERVE IT.”

With this in mind, we developed these manuals to use in your store. Because we know mistakes will be made, this Operations Manual was designed to minimize errors. It will help you to DO IT RIGHT THE

FIRST TIME and EVERYTIME.

Our goal at Cheeburger Cheeburger Restaurants, Inc. is to do two things: Serve the guests and

make a fair profit. If the first task is not done perfectly, the second goal cannot be achieved.

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revised 1.1.07

OPERATIONS MANUAL - TABLE OF CONTENTS

Letter from CEO i Company Mission ii

Section Heading/Pages

Section I: Food and Food Safety 8

Food Safety 9-38

HACCP 39-93

HACCP Operations Documents 94-110

Weekly Line Check 111

Thermometer Calibration Guide 112

Ground Beef Safety 113

Section II: Safety 114

Accidents 115-122

OSHA’s and Safety and Emergency 123-144 Cheeburger Cheeburger’s Safety 145-149

Section III: Management 150

General Management 151-156 Front of the House 157-163 Evaluation 164 Carry-Out/Dine In Surveys 165-169

Timeline for Success 170-176

Guide to Interviewing 177-194 Sexual Harrassment 195-196

Section IV: Employee Training 197

Trainer’s Manual 198

Employee Handbook 245

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OPERATIONS MANUAL - TABLE OF CONTENTS (continued)

Section Heading/Pages

Section VI: Financial 317

Sales Report 318-320 Income Statement 321-326 Chart of Accounts 327-329 Inventory 330-334 Daily Prep 335-336 Ordering & Receiving 337-340 Product Variances 341-344 Inventory Items Sheets 345-352

Section VII: Equipment 353

Equipment Specifications 354-360 Equipment & Furniture Specification List 361-362 Gift Card Account Manager 363 Gift Card Agreement 364-370 Gift Card Order Form 371 Gift Card Terminal Instruction 372-373

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Section I. Food and

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The Importance of Food Safety Safe food service is important for health and financial reasons. Food safety affects everyone: Your co-workers, customers, and the food service operation itself.

Contamination Contamination is the presence of something harmful in food such as bacteria, a virus, a piece of glass, metal or hair or any foreign body.

Contamination can be bacteria or microscopic organisms living in food. Food rich in protein, such as meat and poultry, is most susceptible to bacterial contamination.

Cross Contamination Food can become contaminated when bacteria from one food passes to another food through a knife, cutting board, or a person. This is known as cross-contamination.

Food-borne Illness “Borne” means carried. Food-borne illness is an illness that is illness carried in the food to those who eat it.

• Food-borne illnesses may be caused by microorganisms. These are microscopic, one-celled organisms such as bacteria.

• Bacteria are smaller than the eye can see and exist almost everywhere. • Bacteria multiply rapidly in food that is high in protein such as meat and poultry.

• A single bacterium can grow, divide, and multiply in food so quickly it can make people who eat it sick. This means the food is contaminated. • Food-borne diseases are caused by bacteria or infections resulting from many factors: Infected meats, improper refrigeration, poor sanitation habits by food service workers, holding food improperly, food in punctured cans, or food contaminated by rodents.

• All food contains bacteria. The best way to control bacteria is through good sanitation.

• Bacteria cannot move about freely. It is transmitted by some form of “vehicle.” The most common vehicle that transports bacteria is the hands.

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Causes of Food- borne Illness There are eight (8) frequent causes of food-borne illness: 1. Failure to cook food properly.

2. Failure to cook food at a high enough temperature. 3. An infected employee with poor hygiene.

4. Food prepared a day or more in advance and handled carelessly. 5. Raw food mixed with cooked food.

6. Food left in the temperature danger zone too long.

7. Left over food which is not reheated to the proper temperature. 8. Cross contamination. An example is a cutting board that is used for

raw food and not cleaned or sanitized properly.

Diseases caused by

contaminated food The following are examples of commonly recognized food-borne illnesses as a result of contaminated food.

Botulism

Caused from improper canning techniques. Canned goods that show signs of ruptured seals, crack, or contents should be discarded.

Salmonella

Usually found in contaminated poultry but can also be found in red meats. Is often cross-contaminated with other food products through food service workers.

Hepatitis

Generally caused by contaminated shellfish. Usually caused by infected food service workers who fail to wash their hands after using the bathroom.

Staphylococcus

Commonly known as staph infection. Generally caused by food service workers who fail to wash their hands after using the bathroom. Also occurs

when open wound or non sterilized bandage comes in contact with food. Clostridium Perfringens

This is a bacteria often found in meats and specifically in the intestinal tract. Can also be found in water. soil, and dust. Transmitted by improper washing, heating, and cooling.

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Diseases (continued) Trichinosis.

Usually caused by under-cooked pork. Dysentery

Usually comes from broken plumbing. Water is contaminated at its source. Also caused by flies and unwashed hands.

Typhoid Fever

Comes from milk, water, or shellfish contaminated at their source. Also caused by contaminated flies.

Diphtheria

Usually comes from improperly washed silverware or dishes. Bacteria Growth Potentially hazardous food is the type that is most in danger of being contaminated. This is where bacteria grow most rapidly.

There are four categories of potentially hazardous food: Fresh meat like beef or pork; poultry such as chicken and turkey; seafood and fish; and dairy products such as milk and cheese.

Bacteria will grow if it remains in the temperature danger zone for more

than four hours. This is between 39° degrees and 141° degrees Fahrenheit.

Bacteria Control Bacteria divide once every 20 minutes. In 16 hours one bacterium can

Temperatures multiply into over 70 trillion. This is why controlling bacteria is a constant job. It requires temperature control, sanitary practices, and germicides such as iodine or chlorine.

Bacteria grow very slowly at temperatures below 32º degrees Fahrenheit. Bacteria stops growing completely at 0º degrees Fahrenheit and below. Bacteria grow slowly at 141º degrees Fahrenheit and above.

Bacteria stops growing completely at 180º degrees Fahrenheit or more.

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Danger Zone / DangerWindow There is a danger zone or danger window when heating and

cooling food products. This danger zone is between 39º degrees and 141º degrees. This is the zone when bacteria multiply the fastest and create toxins and poisons harmful to people and animals. out. When in doubt throw it out.

Careful sanitation practices and safe temperature control insure complete customer satisfaction and prevent food-borne illnesses from becoming a problem.

Heat is the best way to kill harmful bacteria. However, some toxins Bacteria Control

are so strong that even the highest temperature will not kill them. Thermometer These toxins kill humans. Therefore, when in doubt, throw it out. If

the food product looks, or smells, bad, throw it away. Bacteria Control Temperatures

Water boils 212º degrees F Starches cool and bind 205º

Water simmers 195º

Most harmful bacteria destroyed 180º

Hold hot foods after cooked over 141º Highest temperature hand can endure 120º-130º Dangerous temperature for most foods. Bacteria grows.

Body temperature 98.6º degrees F Room temperature 72º per FL Health Care Preferred refrigerator temperature 34º to 39º

Water freezes 32º Store frozen foods 0º Preferred Freezer Temperature -5º to - 10º

How to Measure and Monitor To measure food temperatures, use either a metal stemmed, numerical

Food Temperature scaled thermometer, or a digital read-out thermocouple. Wash and sanitize instruments before use.

The sensing area of the thermocouple is at the end of the probe.

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Topic

How to Use Thermometer to Calibrate the thermometer by placing it in a 50/50 ice to water Take Food Temperature slush for five (5) minutes. Turn the calibration nut until the needle

reads 32º degrees Fahrenheit or 0º degrees Centigrade.

Insert the probe into the food and wait for the dial or needle to stop moving. This takes at least 15 seconds.

Take the internal temperature of food at its thickest part. The internal temperature of food is always taken using either a numerically scaled thermometer or a thermocouple.

Limit the time food is in the danger zone. This is between 39º and 141ºdegrees Fahrenheit.

The Flow of Food Food starts at the loading dock and moves through stages of preparation, cooking and service.

At the loading dock At the loading dock: After food is received it must be stored outside the

danger zone. The danger zone is between 39º and 141ºdegrees Fahrenheit. Thaw food in the refrigerator at 39º degrees Fahrenheit or colder. Thawing

Food can also be thawed in clean, running water at 70º degrees Fahrenheit or below.

Preparation Preparation: The preparation stage must be limited to four (4) hours. This is because food may be contaminated if it remains in the temperature danger zone too long.

Divide food into small batches during preparation. This minimizes the time food spends in the temperature danger zone.

Use clean and sanitized utensils and cutting board when preparing food. Clean and sanitize after use. Clean and sanitize all utensils when changing to another food.

Never use the same knife, utensil, or cutting board to prepare different kinds of food.

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Cooking Food must be cooked at the minimum recommended temperature to kill harmful bacteria

Poultry and stuffed meat should be cooked to a minimum of 165º degrees Fahrenheit.

Ground beef must be cooked to a minimum of 155º degrees Fahrenheit.

Food service

Food service: Food must be kept at 141º degrees Fahrenheit or above. Food must not be touched. Any surface that touches food must not be touched.

Do not touch any part of a glass, dish, plate or utensil that may also touch

a person’s mouth.

Hold plates by the bottom or edge.

Hold glasses near the bottom or by the stem. Hold flatware by the stem.

Hold cups by the handle, on saucers or use a tray. Never stack cups. Remove ice from an ice machine using tongs or a scoop.

Provide new plates for guests who return to self-serve buffets.

Leftover food

Leftover food: Food may be reused if cooled to 39º degrees Fahrenheit within four (4) hours.

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Use an ice water bath or a blast chiller to cool food rapidly. Cover, date, label and refrigerate food immediately after cooking. Place all cooked food above raw food in the refrigerator.

Leftover food may be reused if re-heated to 165° degrees Re-heating Fahrenheit one time only. Discard food if it is not used or eaten. leftover food Never re-use leftovers more than once.

Food Shipments Only authorized personnel can accept or sign for food deliveries. The Decision to

Accept or Reject Accept food only if it is: 1. Fresh or properly frozen.

2. Free of infestation or contamination.

3. The appropriate temperature and condition for each food type. 4. The delivery truck is clean and pest-free.

5. The other products in the truck are free of contaminates.

6. There are no chemicals in the truck that may have spilled on your food. Meat

Meat is firm, moist, elastic, and is at 39 ºdegrees Fahrenheit or below Raw beef is bright cherry colored

Poultry

Poultry is firm, no discoloration, and at a temperature of 39º degrees Fahrenheit or below.

Milk

Milk is below 39º degrees Fahrenheit. Take milk temperature in large containers by pouring a sample and inserting the thermometer. Or, wrap the bulk package around the temperature probe.

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Check that milk expiration date has not passed.

Frozen foods Frozen food is minus five (-5º) degrees Fahrenheit or colder. Frozen food is not thawed or refrozen.

Note: Do not accept if there is frozen liquid on the outside of the package, if the package is distorted or there are large ice crystals on the food. Take temperature by placing the sensing area of the thermometer between two portions. For vacuum packaged food, take the temperature by placing the

sensing area of the thermometer between two packages.

Canned goods Canned goods must be sealed, unbroken, free of rust, and flaws. Do not accept

cans that are swollen, rusty, dented or leaking.

Storage First in. FIRST OUT.

This is a storage rotation method that ensures that food received first is used first.

Dated food.

New food is placed behind food with earlier dates.

Dry storage Keep in original containers or in other clean and labeled containers. Keep at least six (6) inches off the floor and away from walls.

Store away from pipes, condensation lines, and refrigerator units. Refrigerated food Monitor temperature of refrigerator and food by checking the unit gauge and measuring the temperature of the stored food.

Store raw food under ready-to-eat food. This prevents any dripping from contaminating food that will not receive additional cooking.

Keep at product temperature no higher than 39º degrees Fahrenheit.

Note: Refrigerator must be kept colder.

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Freezer Food stored in the freezer should be kept at 0º degrees Fahrenheit or below. Follow the same procedures for checking temperatures that are used for Refrigerators.

Never refreeze food that has been thawed.

Chemicals Keep chemicals, detergents and sanitizers in their original labeled containers. Keep chemicals and detergents in a cabinet or on shelves away from food storage areas.

Keep material safety data sheets in a place that is easy for employees to see. Post emergency measures in case of accidental poisoning.

Cleaning and Sanitizing Cleaning is the removal of dirt and stains that can be seen on a surface. Cleaning requires use of hot water, detergent and clean drinkable rinse water.

Sanitizing means reducing the number of harmful microorganisms using very hot water or a chemical sanitizing solution.

Cleaning and Sanitizing Check the cleanliness of the machine before use.

Using a Dishwashing Check that the wash and rinse tank contains clear water and the sprayers are

Machine clear.

Check that the detergent level is full. Scrape and soak items to be washed. Separate flatware from utensils.

Load dishes into tray. Check that the surfaces are exposed to the spray.

Check the temperature gauge on the machine. Hot water must be at least 180º degrees Fahrenheit at the manifold for the final rinse for high temperature machines.

For machines with chemical sanitizers: Check the manufacture’s instructions for proper concentration of chemicals. Water temperature should be 140º degrees or above.

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After dishes have completed the machine cycle, let them air dry. Check for soiled items. Run them through the wash cycle again.

Check the machine. Scrape and soak items. Using a Three –

compartment Sink: Compartment 1.

Detergent solutions and hot water, Wash items in this sink. Compartment 2.

Hot clear water. Rinse items. Compartment 3.

Chemical sanitation solution mixed according to manufacturer’s instructions very hot water. Sanitize in solution.

Allow items to air dry.

Cleaning & Sanitizing Prepare two solutions : Fixed Equipment 1. For food-contact surfaces.

2. For non-food contact surfaces. Unplug electrical equipment.

Wash and rinse all non-food contact surfaces first. Air dry.

Wash, rinse, and sanitize food contact surfaces. Use a sanitizing solution prepared according to manufacturer’s instructions. Air dry.

Dry hands and plug in machine cord. Check that machine is working properly.

After item has been sanitized, do not touch food-contact surfaces.

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Chemical Contamination

Chemical contamination usually comes from sources such as pesticides, food additives, and toxic metals

Pestcidres Pesticides used by fruit and vegetable growers to control insect damage are also toxic or poisonous to humans. Often food shipments coming into a store may have unsafe levels of pesticide residue. If these toxins are not thoroughly washed off, pesticide poisoning may occur.

Food Additives . Additive and preservatives are agents that enhance the flavor of food products and keep them fresh longer. Some additives can make people

extremely ill, especially those with asthma. These additives include monosodium glutamate(MSG), nitrites, and sulfating agents. Many states laws prohibit restaurant personnel from adding sulfites to food. Food deals are required to label products clearly when any type of additive is present. By limiting the use of products with additives, the danger to guests can be reduced

Toxic Metals Toxic metals can be a source of chemical contamination. Zinc used in galvanized food containers can make acidic foods poisonous. Fruit juices, pickle and other acidic foods must never be placed in galvanized containers. Some refrigerator shelves contain cadmium that can make meats poisonous. Meats should never contact shelving material. Meats must always be protected. Copper, brass, and lead are other metals that can react with food.

Preventing the Spread of

Disease Most diseases transmitted through foods come from infected foodservice

workers. Workers who fail to observe proper sanitary procedures when

handling food are endangering the health of the public.

Every food service worker must become health conscious. When all employees are trained in basic hygiene, there is a reduction of illness in the workplace.

No one should be at work with any kind of illness or disease that can be transmitted to another.

Cuts, burns and abrasions should be bandaged and covered with disposable gloves, whether working with food or not.

A daily bath or shower and shampoos are a must.

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Hand Washing Fingernails must be clean and trimmed. No nail polish or false fingernails

are allowed on the job. Germs caught under fingernails can get into food that is being prepared.

Most food-borne illness is transmitted to foods by the hands of food service workers. Most types of contamination are picked up by hands; this includes soil from unclean surfaces, chemicals from cleaning products or viruses and bacteria.

Human skin is never free of bacteria. Skin has the right conditions for bacterial growth. This is the same for the mouth, nose, eyes, throat, and ears.

A person with a skin infection is a threat to the workplace unless personal hygienic is practiced.

Basic hand washing is the most important measure of preventing the spread of disease.

Hand washing facilities must be conveniently located so that workers can wash their hands frequently.

Sinks must have hot and cold water and there must be a supply of hand cleansing soap or detergent and a sanitary way to dry hands.

Hand washing in a food preparation sink is never allowed. Gloves can cross contaminate just like hands, so must be changed frequently.

When gloves are used, all workers must wash hands thoroughly before beginning work and before handling food.

Hand washing is required after any action that might cause contamination.

This includes after using the toilet, smoking, eating, coughing, and sneezing, touching the hair or face, handling raw poultry or meat, picking up objects from the floor, and handling dirty dishes.

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Other precautions In addition to hand washing, there are other precautions to take. Be careful about touching oiled or infected objects including clothing.

Perspiration is a common source of contamination. Food handlers may not drip sweat into equipment or food products.

Do not wipe seat with your hand and then touch food. Do not use wiping cloths used on food contact surfaces to wipe sweat.

Do use a disposable towel or napkin to wipe seat and then dispose of it properly.

Smoking, eating, and gum chewing are sources of droplet contamination. Blowing bubbles and touching gum with the fingers are sources of contamination.

Exhaled smoke contains droplets of contamination.

Employees may only eat, drink and smoke in designated areas away from food preparation and service. Employees must wash their hands after smoking or eating.

Clothing Clothing is exposed to contamination before and during work hours.

Every effort must be made to reduce the risk of passing the contamination to others through food handling.

Soil contains contaminates. Soil can enter the food establishment on employee shoes and clothing.

All employees must arrive in clean clothes and stay clean by wearing protecting clothing.

Caps, nets and other hair restraints must be worn to prevent contamination

from loose hair.

Jewelry and decorations must be left at home.

Employees changing into uniforms and protective clothing must do so in a clothes -changing area.

No one may change clothes in a food preparation, storage or washing area.

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Preparing Foods Food-borne illness outbreaks tend to occur during the preparation of food. Cross contamination Cross contamination occurs when bacteria are passed from a contaminated food or food-contact surface area to safe food.

Conditions for cross There are many different ways cross contamination occurs. contamination

Fruits and vegetables are processed on unclean cutting board previously used for cutting raw animal products.

Raw or cooked foods are placed on work tables or slicing machines that have not been cleaned or sanitized.

Raw animal products are stored above raw vegetable or other foods that do not require further cooking and drippings get into the food.

A food worker handles raw meat or chicken and then prepares non- cooked food such as salad without washing his or her hands.

Utensils such as forks or tongs are not properly cleaned and sanitize before use.

Clean stem-type thermometers are used to check food temperature.

Methods to prevent cross

Contamination Clean and sanitize cutting boards, slicing machines and work tables between each use

Clean and sanitize all food utensils between each use.

Clean and sanitize thermometers between each use. Store raw meat and chicken below cooked foods or foods that do not require cooking. Rinse wiping cloths in sanitizing solution before use.

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Handling food safely Foods should be handled as little as possible. This is because whenever food is handled, cooked, reheated or cooled, dangerous microorganisms have the opportunity to grow. When equipment and utensils are not properly cleaned and sanitized, there is the likelihood of chemical and physical contamination.

Do not leave potentially hazardous foods in the temperature danger zone: between 39º degrees F and 141º degrees F.

Always clean and sanitize the workspace and utensils and have them ready for use.

Store ingredients properly at the right temperatures until cooking begins. Safe food handling

procedures

Process raw ingredients as quickly as possible.

Wash fresh produce thoroughly with drinkable water before cutting, slicing, cooking, or serving. This prevents possible contamination by soil-borne bacteria or chemical residue.

Use chilled food products for salads made with potentially hazardous foods. This will help the salad reach the proper temperature in less time.

This process should be completed in two (2) hours or less.

Hot and cold handling Hot food must reach a minimum of 141º degrees F, Cold food must reach a minimum of 39º degrees F.

Cooling potentially Hot foods: 141 degrees to 70º degrees F within two (2)hours hazardous foods 68º degrees F to 39º degrees F within four (4) hours.

Frozen foods The temperature necessary to maintain the product frozen solid varies with the product. Generally this is minus five (- 5º) to minus ten (-10º) degrees F minimum.

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Thawing There are several ways to thaw properly:

In the refrigerator less than or equal to 39º degrees F. As part of an uninterrupted cooking process.

Any procedure for thawing a ready-to-eat food for immediate service. Submerged under running water at 70º degrees F as long as no portion of the ready-to-eat rises about 39º degrees F.

Any food that will be properly cooked and does not rise about 41ºdegrees for more than four (4) hours.

This includes time needed to prepare and cool to 39º degrees F. Time in lieu of temperature The operation must have written procedures on site and available to the controls inspector.

The potentially hazardous food is marked or identified with the maximum four (4) hour time period in which the product will be cooked or served.

After four (4) hours or if the product is unmarked per time, the food must be discarded.

Date marking foods Refrigerated ready-to-eat potentially hazardous foods that are prepared in the store and held over 24 hours must be marked with the “Preparation Date” and a ten-day “Consume by Date.”

Similar foods received from a processing plant must be marked with the same “Consume by Date”. All foods that are ordered must have a date prepared. Each item has a holding time limit. If product is older, then discard.

Temperature measuring TMD Scale Accuracy for thermometers is: devices TMDs Food + / -2º degrees F

Ambient Air and Water + /- 3º degrees F

Preventing contamination Employees may not contact exposed, ready-to-eat food with their bare from hands hands. The exception is when washing produce. Instead of hands, employeesmust use suitable utensils, deli tissue, gloves, or dispensing equipment.

Cooking foods Food is always to be cooked using the proper equipment. Recipes specify cookingtemperatures and time. To be sure that harmful bacteria are killed, foods must be brought to the required temperatures both inside and outside. Internal cooking and serving temperatures of the foods must be checked. Food must be stirred frequently while cooking in order to uniformly distribute heat.

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The internal temperatures must be checked in more than one place when cooking foods. An acceptable temperature in one spot does not mean that every part of the food is properly cooked.

Serving Foods During the time between cooking and serving, hot foods should be stored in equipment that keeps them at the required temperature at all times. Holding equipment includes heat lamps and insulated transport carriers.

All holding equipment must be able to maintain a temperature of about 141º degrees F.

Avoid holding heated food for long periods of time. Food may lose its freshness and flavor. The longer the food is held, the greater the chance of it becoming contaminated.

When proper holding temperatures are not maintained, food-borne bacteria can rapidly increase to dangerous levels.

Milk products Milk and milk products must be kept fresh and sanitary and served in a way that reduces contamination.

Only pasteurized milk and milk products may be used.

Dairy products must be kept at 39º degrees F or below for serving. The exception is the UHT creamers, which can be served at room temperature.

Milk for drinking purposes must be served from the original container in which it was packaged at the milk plant.

Cream, half-and-half and non dairv creaming and whitening products should be provided in individual, unopened containers or covered pitchers. They can also be drawn from a refrigerated dispenser.

Ice cream dispensed from a bulk pack should have a dipper well with running water at each station or location.

Beverages and Ice Always handle ice as you would handle food. The following specific guidelines apply:

• Ice must be supplied from approved sources and be protected from contamination.

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• Ice used to cool stored food containers, or food utensils cannot be served to guests.

• Ice and containers must be covered between uses and cleaned periodically.

• Ice storage bins must be well drained through an air gap. • Ice may only be dispensed with scoops, tongs or other suitable equipment. Do not use hands, cups or glasses to scoop ice.

• Ice-dispensing utensils that are not in use must be stored on a clean surface. Utensils may be stored in the ice with the handle extending out of the ice.

• The handle should never touch the ice. Hands should never touch the parts of the utensil that touches the ice.

Handling tableware All tableware and serving utensils must be handled in a careful sanitary and utensils way before, during and after serving food. This minimizes the incidence

of contamination. It is important to avoid touching the surfaces of tableware when setting tables, handling, and storing.

The following practices should be used by all food service personnel to ensure properhandling:

• Never touch the food contact surfaces. • Hold plates by the bottom of the edge. • Hold cups by the handle or bottom. • Hold silverware by the handle.

• Never carry glasses by putting your fingers inside. • Store silverware so they can be picked up by the handles. • Store dishes and linens neatly in clean and accessible places.

• To avoid unnecessary hand contact with food, provide serving utensils for employees.

• Use the right utensils for each type of food. Use each utensil for only one food. Utensils include clean tongs, scoops, forks, spoons, spatulas and similar items.

• Use long-handed utensils to keep the server’s hands away from food. Cups, bowls, and utensils with short handles should NOT be used for serving. These handles can easily contact the food.

• When a serving or mixing spoon falls into food, use another spoon or utensil to retrieve it.

• Do NOT touch the food with your fingers.

• Always protect utensils used in food service from contamination. Keep utensils under potable running water. Utensils can also be kept in the serving dish with the handle extending out of the food.

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• Do NOT leave any serving utensils exposed to room temperature. This is the Danger Zone and will cause growth of bacteria.

Reusing Prepared Foods Foods that have been exposed to contamination should never be reused. Individual portions of food that have been served to customers may not be used again.

Quality Control Total “quality control” must be continuous over all levels of food handling and preparation.

Steps

1. Purchasing

Begin by purchasing quality raw materials, to ensure high quality of your end products. Quality does not mean the most expensive! Learn to recognize the telltale signs of inferior quality products, such as:

a. Wilted, bruised or rotten produce.

b. Improperly processed or refrigerated meats.

c. Damage from handling that requires immediate use or loss. 2. Handling

One of the worst offenses in food handling is not adhering to proper sanitary conditions in food preparation and serving. Detailed information in the Section I. Another problem is lack of enthusiasm due to employees becoming fatigued, uncaring or sloppy. The result is a decline in general appearance of the store and resultant lack of an appealing attitude. Should this happen, take corrective action immediately.

3. Food Prepping

The proper preparation of food for cooking is extremely important to ensure the recipe is reproducible. Training of the kitchen help should focus on the importance of preparing standard sized cut vegetables,

and all other preparatory procedures. 4. Stock Rotation

Stock rotation is part of the quality control needed prior to food preparation. It is extremely important for eliminating problems of spoilage and inferior ingredients in your recipe preparation.

5. Cooking Procedures

Cooking procedures must be carefully observed, especially since individual cooks tend to do things a bit different.

All food must be checked before allowing it to be served! If it doesn’t look good, DO NOT SERVE IT! Re-cook it after correcting the problem.

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Quality control /Never Ending. Quality control is a never- ending vigil that your employees and you, the manager/owner, must continuously oversee. Successful quality control is the key to the ability of a unit to increase profits and maintain a growth pattern. Every time a guest orders,the restaurant, its staff and the Company’s reputation is being tested. It is always the manager/owner’s responsibility to ensure that the restaurant passes this test.

Lack of Quality Control

Means Loss The lack of quality control will result in eventual loss of guests who may make negative referrals to others. Remember that it may be less expensive to refund a meal then refuse to listen to the guest’s complaint. Always attempt to replace the questionable meal with another item or a free meal at a future date rather than a refund if at all possible.

Split Orders Because of the limited space available for deliveries, it is often easier to have orders split into multiple deliveries rather than one each week.

Delivery schedules and minimum order limits may hamper this strategy,

however. Whenever possible, do not have two vendors deliver within the amount of time it takes to process either order. NEVER, allow packages to be “dropped” in the hallway or entrance to your restaurant since it increases the potential for theft. Vendors and suppliers pay attention only when you do. If you appear unconcerned about the quantities and quality of your deliveries, your vendors will be unconcerned as well.

Count Orders Your vendors and suppliers may be diligent in their counts and quality assurance. However, delivery personnel may get sloppy if you do not properly inspect deliveries. The product that is supposed to be delivered to you can easily be sold for cash elsewhere by unscrupulous delivery personnel. Most people are basically honest, but even honest people become tempted when there is an opportunity.

If your staff determine you are not concerned with deliveries, they are likely as a delivery person to take what they feel they need, want or are even owed. They may assume that you will never miss what you never had!

Minimize Loss If a manager suspects a problem, he or she encouraged to vary their arrival times and to take inventory more often than usual. When employees know the manager is watching quantity usage and maintaining a close check on inventory, they will realize that proper controls will detect any deviations. The following are methods to help minimize loss and increase control over your inventory:

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Organizeyour Stock

The more organized your stock, the easier it is to take inventory and

rotate items. Organize your stock in the same sequence as your physical inventory form. This helps to reduce errors in the dry storage area, the freezer, and the refrigerator.

Before any deliveries arrive, make certain that:

1. FIFO (First In - First Out) is observed. This inventory method reduces the possibility of spoilage by using the oldest products first. The delivery can be put away when it arrives without moving existing stock around.

2. Arrange inventors’ items in the same sequence as the physical inventory form. This will reduce the amount of time required to take a physical inventory, minimize counting errors, give early indications of a particularly low inventory item and reduce excessive inventory.

Check in allDeliveries Check in all deliveries

1. If it can be avoided do not accept deliveries during rush hours or other times when the manager is not available. Insist that orders not be delivered between 11:00 a.m. and 1:00 p.m.

2. If you have a problem with the time of delivery, quality or quantity of product contact your vendor or supplier

representative IMMEDIATELY! Any hesitation could result in your getting a less than satisfactory response.

Other Basic Additional basic rules: Rules

1. Do not allow delivery persons to put away anything before it is inspected.

a. Distinguishing between what has already been delivered and what was just delivered is often very difficult.

b. Temporarily place the delivery in a convenient spot if you cannot immediately inspect it. You may have to put the product away yourself, but it is preferable to being unable to verify the quantity and/or quality of what has been delivered.

2. Inspect the delivery as soon as possible.

3. Check the delivery receipt against your internal ordering system. a. Check that the quantities, quality and price represent what was originally ordered. If not, note any discrepancies directly on the

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b. Note any shortages not listed as back orders. Do not accept overages.

4. Open a representative sample of each products containers to inspect for quantity and quality. Inspect every container of a product if any problem is uncovered. Be certain to check dates, especially on Bag-in-a-box deliveries of beverage syrup. These syrups have a shelf life of only forty- live (45) days.

5. Place the delivery into proper storage as quickly as possible. Not even the best refrigerator, freezer. or air-conditioner can reverse damage to your food supplies because the temperature or humidity was too high or too low.

6. Notify the manager of each discrepancy and the manner in which it was handled. The corporation should be notified if there is any consistent pattern of vendor error with any national accounts. Proper Storage

Even if you have done an outstanding job of inspecting your in-coming

product, improper storage can create unnecessary problems.

such as:

1. Food spoilage and contamination. 2. Inventory and ordering problems.

ProperTemperature Stored at incorrect temperatures, all foods and many other goods will deteriorate rapidly and/or present a severe health hazard. The cost of discarded food items is small compared to the damage that could result from consumer litigation and negative media and press coverage. Frozen foods should be stored at 0º-10º degrees F. Refrigerated foods should be stored between 34º-39º degrees F. unless otherwise requested by local health departments, Room temperature foods should be stored between 50º-75º degrees F. To assure these temperatures are correctly maintained, observe the following procedures.

1. Place removable thermometers within each freezer, refrigerator, and dry storage area and check them frequently. Built-in

thermometers are either usually ill placed or inaccurate. The removable thermometers should be placed in both coolers and freezers by hanging attachments on the racks.

2. Institute a program of preventative maintenance which assures that all condensers, evaporators and filters remain clean for efficient refrigeration, freezing and air-conditioning. Do not forget to replace broken or worn door gaskets. It is important to have the compressor head temperatures checked by a professional to extend its life span.

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3. Repair immediately all refrigerator, freezer, and air-Conditioning equipment breakdowns and inefficiencies. A sound preventive

maintenance and repair program is a small investment compared to losses resulting from consumer litigation or bad publicity.

4.Recycling is highly encouraged for both economic and humanitarian reasons.

Cleaning Items All cleaning items should be stored in one locked area. They should be stored in bulk containers for easy usage. Small containers tend to disappear easily. Whenever possible, cleaning items should be issued by the manager on request for safety reasons and so that usage can be controlled.

Paper Products Paper products are a very important factor in effective cost control, particularly in light of continuing price increases. The manager should check quantities being used on a regular basis and be certain correct volumes are always used.

Freezer, Cooler, and Exercise careful control of the freezers. coolers and stockroom through stock room Control

frequent inventory checks by the manager. These checks will also ensure that certain high use items are maintained in sufficient stock.

Discarding Containers and merchandise being discarded must be checked:

Containers and 1. All merchandise to be discarded is to be shown to the manager before

Merchandise actually being discarded and recorded on Waste Tracking Form.

2. When possible, all jars and bottles are to be thoroughly emptied and scrapped clean.

3. Empty boxes are to be broken down before being discarded to save space in the dumpster and also to discourage theft and pilferage. Waste Control Waste control is very important for two reasons:

1. Sanitary reasons.

a. Waste from cleaning of meats and vegetables must be removed from the stores premises immediately after processing. All by- products must be bagged in acceptable plastic garbage bags prior to disposal. These waste products must then be deposited inside the area and in a container supplied by the mall management. Do not wait until the garbage is overwhelming, empty your containers three or more times a day if necessary. All health departments have minimum waste handling and disposal standards. You will learn these in detail when

you study to take your required Health Department licensing. b. Used frying or vegetable oil must be deposited in a location and containerized for recycling and pick up. Never pour these or other oils down any “in-store” drain. If in a mall, use the special grease traps provided by the mall management.

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c. Regular garbage must be stored in plastic garbage bags until disposal. Disposal must be in a place and manner consistent with local

regulatory authorities. 2. Maximizing profit.

a. The avoidance of unnecessary waste is very important in the cleaning process of vegetables and meat. Teach the kitchen employees how to properly clean and prepare all products. It is important to avoid waste of all products that will be used. This is the purpose of the Ops manual and the training you receive from it.

b. Proper rotation of inventory becomes very important in avoiding waste before contamination and spoilage result.

c. Employee serving portion control or lack of it, can turn a normally

profitable store into a non-profitable one.

These requirements and the others you will receive while licensing, training and managing your unit are imperative to your store’s smooth operation. Overlook any of them and you may find your store is in an unsanitary condition very quickly.

Suppliers All suppliers must be pre-approved by Cheeburger Cheeburger Restaurants, Inc. Your suppliers are your lifeline, but they will pull you

under if you aren’t careful. Some of the specific problems encountered are:

Short Weighing

Short weighing is usually associated with meat purveyors, but it is also common with vegetable and produce suppliers. The only way to combat thisproblem is to have constant vigilance in weighing and counting and be ready to change suppliers at any time. If you find a problem with shortages of any type, contact the supplier immediately! Often he will be willing to adjust your order over the telephone without confirmation of your problem.

Overage and Underage Overage and underage are usually associated with dry goods. A vendor will deliver too many or not enough of a specific item. This is why it is so important to count the incoming orders EVERY TIME! Report errors as

soon as they are found.

If you are delivered too many of an item or never ordered at all, don’t keep it. This is theft. You don’t want it to happen to you, so don’t do it to

someone else.

Compare If you cannot find two vendors who supply the same item, keep looking!

This vendor can cripple your profit margin and possibly close your store if he runs out of your item or if he gives your badly needed supplies to another customer.

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Find an additional vendor before you have a problem. Make certain that you keep a list of your vendors at the store and at home. You can usually call the vendors late at night and still get delivery the next day. You may wish to give some vendors your home telephone number for emergency purposes. Occasionally, someone you requested to place an order for you will forget an item or forget to order altogether. If the vendor knows you order for every delivery he makes he will probably call you to see if there is a problem. Often these calls come very early in the morning, but they are lifesavers.

Inconsistent products

Inconsistent product is usually the biggest problem with produce suppliers,

but can also be associated with vendors. This is the reason you must carefully examine all incoming produce, especially checking

vegetables below the top layers. Return the entire container unless you can’t get more until the next delivery. Often associated with poor quality products are cheap prices or unique buying opportunities. Cheap does not mean inferior, but it usually means something is lacking. Likewise, expensive

does not mean the best quality available.

Food and Beverage

All of the products you will be cooking are made from “scratch’t _using

Standards fresh ingredients. While this is an advertising advantage, the actual quality control requires more diligence than most food establishments. Cheeburger Cheeburger Restaurants, Inc. does not directly or indirectly supply any raw ingredients for your operation. Many operators find it to be enticing to substitute less expensive raw ingredients for the company- required/prescribed ingredients. Do not allow your standards to be compromised. The quality and taste of your food is what will keep you in business or lose guests for you. It is difficult to overcome mistakes made by purchasing inferior grade ingredients.

It is extremely important to have consistent food quality and courteous service throughout the entire company as the reputation of each restaurant follows the others.

It is worth the effort to have more than one supplier for potential shortage problems and to be assured of paying reasonable prices. Should you find a product or supplier that you believe would be beneficial to other

manager/owners, please allow corporate to speak with the supplier’s representative.

Remember that it can take weeks or months to find a guest, but only

SECONDS to lose one!

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Ordering Ordering from various suppliers is important for these reasons: Order from Various Suppliers

Every supplier of meat, or vegetables and dry goods is a source of

additional profit or loss for the manager.

The manager can reduce or eliminate food loss by spoilage or nonuse by anticipating sales and ordering correctly from the supplier offering the best deal.

Maximum use should be made of storage areas. Overview of the entire

ordering process The Need for Back-up Suppliers

Even with national pricing, not all orders will be placed from your national

distributor. Some items will come from outside. Situations can occur when it will be impossible to get a product from your national distributor. It is therefore necessary to have back-up suppliers.

Pre-opening and Selection

of supplier Suppliers for Products Not Carried by Vendor

Prior to a store opening it is suggested that suppliers be contacted to

set up an interview and on site inspection of their premises. The condition of their premises could be an indication of service.

In addition, contact the suppliers of other stores near you. There are benefits if several stores in your area use one supplier. The supplier may agree to make multiple deliveries instead of just once a week.

Submit a list of non-proprietary items you intend to purchase. Proprietary items are those that have to be ordered from our national vendor. Ask these suppliers to provide specific prices and quantity discounts. If any substitutions must be made, have them give you a sample. In this way you can compare the sample to the item you generally use. If it does not meet Cheeburger Cheeburger Specifications, the item cannot be used.

Credit Terms Credit Terms

After deciding on the various suppliers to use, ask about credit terms.

Generally, most suppliers will extend credit, with the exception of beer and wine. This credit is EXTREMELY important to smooth operation of your store. With credit, the store can sign for the product and send the invoice for payment.

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Delivery Days Delivery Days

If possible, determine the best delivery days for your needs. Request these days and be ready to make changes, as the situation requires.

Create a Supplier or Vendor Form. Laminate this information and place it next to the telephone. Include alternate suppliers, markedaccordingly.

Sample Supplier Form

Supplier Items Phone #’s Addresses Order/ Deliver Days A. B. C. D. E. F.

A. The suppliers to use. B. The items they supply.

C. Toll- free numbers.

D. Addresses for emergency pickups. E. The day’s suppliers will take orders. F. DELIVERY Days

Use the master order guide and identify items needed before placing a call to order. This is done by taking an on-hand, inventory and comparing it to the par for that item. Record the order to be sure everything is delivered properly.

It is extremely important to estimate the requirements for the supplies and regular inventory for the Grand Opening. Refer to the Opening Store Packet. Aslo, consult field supervisor. If the store is in operation, refer to the Order Par Column Sheet or the Order Guide for par amount to be ordered.

1. Minimize lost interest dollars on excessive inventory. 2. Minimize food loss due to spoilage.

3. Avoid embarrassment and lost revenues from food shortages. 4. Correctly use critical storage areas.

5. Control employee pilferage.

The Manager Training Program includes various techniques to determine inventory requirements. A corporate representative can help to estimate requirements for the Grand Opening needs.

Minimum Product The company has minimum product specifications. These must be Specifications reviewed before purchasing any supplies. When substitutions are

necessary, ask the supplier to see and try the product before ordering. If the supplier refuses or it is not practical to see the product, ask for a referral from someone who is currently using the proposed substitute.

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Call the referral first and see the product if at all possible. Pay particular attention to vegetable and meat suppliers as the quality of these products can change with every delivery.

Ordering Guidelines See Food Item Description and Specifications in the Food and Food Safety section There are certain ordering guide lines that are based on the experience of the company. These are included in the training

sessions. It is also imperative to establish guidelines specific to your store based on the product mix of the store. It is therefore extremely important to analyze usage versus gross sales for all supplies that must be renewed daily or weekly.

Usage There are many factors that affect usage. These include serving portion size, delivery days, spoilage, product mix and other factors. Calculate these ratios and use them for consistency when ordering. The same type of evaluation can be extrapolated for all food items and paper goods used. Start with the beginning and ending inventory and gross sales for a specific time period. This method also pinpoints possible pilferage of specific supplies that are not obvious from accounting statements. Deliveries Supplies are delivered on regularly scheduled weekdays and sometimes Saturdays. It is important to establish the delivery cycles of your supplier. It is also important to know what the “EMERGENCY” delivery policies are. When there is an emergency the supplies can also be picked up. Contingent delivery arrangements should be made to be prepared for any problem.

AVOID 11:30 A.M. TO 1:00 P.M. DELIVERIES!

Supplies are delivered through the back or delivery door. Deliveries seem to always arrive at the most inappropriate time.

How Supplies It is your responsibility to be sure the delivery is: are Delivered

Delivery • Stacked correctly and sorted by dry goods, maintenance items, Checklist groceries, and frozen foods.

• Stacked in an accessible place before moving to inside storage. • Checked for inventory accuracy. A recent national survey showed 30% of all deliveries were over or under invoiced amounts. A shortage in delivery results in lost sales and subsequent consequences and guest dissatisfaction!

• Checked for the condition of package and contents. Do not sign for any item that is unacceptable. When items are not accepted, it is necessary to get a CLEARLY written credit on the invoice signed by the delivery person.