GENERAL OPERATING PROCEDURES Issue-Revision No.

: 06-00
Date Issued: September 19, 2011
TASK CHECKLIST
Opening Procedures Supersedes: July 1, 2004
Page No.: Page 1 of 2

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: Alignment of Standards; New Task Checklist format

STORE: ____________________
INSTRUCTIONS: If trainee is able to perform the step and answer the question correctly, put a
checkmark (√) in the certification tool sheet. Otherwise, put a cross (x) in the space provided for.

I. OPENING PROCEDURES

1. Upon arrival at the store, present bag and PREPARE the station.
tickler to the guard-on-duty.
1. Prepare 100-ppm concentration of the All-
2. Change into complete uniform, punch timecard Purpose Sanitizer (APS) solution.
and have it signed by the manager-on-duty.
1.1 Measure 16 liters of water.
3. Wash and sanitize hands at the handwashing
sink. 1.2 Add one pack All-Purpose Sanitizer (APS).

How to wash our hands? Use 100 ppm (parts per million)
STEP 1 STEP 2 concentration on the following areas:

> sanitizing of all food contact surfaces,

> sanitizing of equipment, tools and
utensils
> sanitizing of trays, red platters
Apply soap generously.
> bussing of tables
Wet hands and arms > grease trap
up to below the elbow
with warm water.
STEP 3
1.3 Cover and monitor holding time.
STEP 4

HOLDING TIME : 8 hours

1.4 Wash and Sanitize all tools and utensils to

prevent bacterial contamination. Use
100-ppm concentration of All-Purpose
Rub hands vigorously Scrub hands and Sanitizer (APS) solution.
for 20 SECONDS . under nails with clean
NAIL BRUSH.
1.5 Shake items to remove excess sanitizing
solution before use.
STEP 5 STEP 6 STEP 7
1.6 Sanitize food contact surfaces and
worktables.

1.7 Wipe clean all equipment, food contact

surfaces and work tables with a clean,
Rinse hands Dry hands using hand
damp towel.
thoroughly with dryer or single-use Sanitize.
warm water. towel. > Use assigned station towel to
prevent cross-contamination.

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 06-00
Date Issued: September 19, 2011
TASK CHECKLIST
Opening Procedures Supersedes: July 1, 2004
Page No.: Page 2 of 2

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: Alignment of Standards; New Task Checklist format

Towel Assignment: 3. For gas fed equipment, open gas valves

located at your station.
White with Red Band—Dining, Tray and Exterior
White with Yellow Band—Counter
White with Blue Band—Restroom
White with Red Orange Band—Service Station
Mint Green and Dark Mint Green—Kitchen

NOTE: Gas valve is open when valve handle is

parallel to the gas line.

4. Clean as you go.

4.1 “Clean as you go” is the practice of

maintaining cleanliness of stations and
work areas at all times (from opening to
closing procedures) to keep bacteria away
from food and food surfaces.

5. Wash and sanitize hands before handling food

items.

2. Plug in all electrically-powered equipment.

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 06-00
Date Issued: September 19, 2011
TASK CHECKLIST
Receiving Procedures Supersedes: August 30, 2004
Page No.: Page 1 of 1

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task Checklist format

STORE: ____________________
INSTRUCTIONS: If trainee is able to perform the step and answer the question correctly, put a
checkmark (√) in the certification tool sheet. Otherwise, put a cross (x) in the space provided for.

RECEIVING PROCEDURES

1. Compare the quantity of items indicated on 4. Label packaging with the delivery date to
the delivery receipt versus the actual quantity facilitate FIFO.
delivered.
> “FIFO” (first-in, first-out) means that
2. Check the packaging: products delivered first or produced first
must be used first. New stocks are placed
21. Check condition of the packaging. It either at the bottom or behind old stocks.
must be tightly sealed and without
damage.
DATE DELIVERED
2.2 Report deliveries with defective packaging
to the Receiving Manager.

5. Use a landing pad when receiving items.

This helps prevent cross contamination.

3. Check the shelf-life of delivered products.

> “Shelf-life” means the period of time

within a well-defined environment during
which a product is at its optimum and is
safe for human consumption.

LANDING PAD

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 07-00
Date Issued: September 19, 2011
TASK CHECKLIST
Operating Procedures Supersedes: February 28, 2011
Page No.: Page 1 of 6

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task checklist format

STORE: ____________________
INSTRUCTIONS: If trainee is able to perform the step and answer the question correctly, put a
checkmark (√) in the certification tool sheet. Otherwise, put a cross (x) in the space provided for.

II. OPERATING PROCEDURES

Washing and Sanitizing of Towels > While in use, kitchen station towels should
not be transferred from one station to
A. Pre-preparation another to avoid cross-contamination.

1. Assign pair of pails to each station: 5. Place the towel in the light-blue pail when
soiled. Get a replacement from the light-green
> Dining UR pail.
> Counter Area
> Production Area or Back Sink Area 6. Collect all soiled towels every hour for
washing.
2. Label light-green pail with “Sanitized Towels”
and light-blue pail with “Soiled Towels”. > Moderately soiled towels must be changed
on or before the one-hour time interval.

B. Washing

1. Collect and bring all soiled towels to the slop

sink.

2. Pre-rinse towels under running water at the

slopsink.

2.1 Wash towels by batches per section.

2.2 Do not mix towels from different

stations to avoid cross contamination.
Sanitized towels Soiled towels
3. Soak in All-Purpose Cleaner (APC) for at least
3 minutes.
3. Sanitize clean towels in 100 ppm All-Purpose
Sanitizer (APS) solution. 4. Handwash or machine-wash until dirt or stain
is removed.
4. Wipe and clean soiled surfaces at the station
using a sanitized towel. 5. Rinse with warm water.

Maximum use time of towel is one hour. 6. Wring towels to remove excess water and
place in a clean tray.
> Breading station Grill and Pantry area
towels should be changed as often as
needed even before the one-hour interval.

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 07-00
Date Issued: September 19, 2011
TASK CHECKLIST
Operating Procedures Supersedes: February 28, 2011
Page No.: Page 2 of 6

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task checklist format

C. Sanitizing 3. Hand wash each towel, taking extra effort at

the color band.
1. Fill one plastic pail with 100-ppm All-Purpose
Sanitizer solution. 4. Rinse towel with warm water in the plastic
container.
2. Soak-sanitize towels for at least 3 minutes.
4.1 Replace water as necessary.
3. Wring one towel at a time. Place the newly
sanitized towels in the designated plastic 5. Wring all clean towels to remove excess water
pail. and place it on a clean tray.

D. Break in of Towel

NOTE: Break-in of Towel is done prior to

distribution and/or usage of station
towels with color bands.

1. Pre-rinse towel under running warm water at

the slop sink.

2. Fill plastic container with APC solution just

enough to soak the towels.

2.1 Let stand for 30 minutes.

6. Fill plastic container with APS solution and

“soak-sanitize” towels for at least 3 minutes.

7. Wring one towel at a time.

7.1 Place the newly sanitized towels in the

designated plastic container.

7.2 Bring towels to the designated station.

NOTE: For dry towel usage, wash, sanitize

and air-dry the towel before use at
least one day in advance.

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 07-00
Date Issued: September 19, 2011
TASK CHECKLIST
Operating Procedures Supersedes: February 28, 2011
Page No.: Page 3 of 6

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task checklist format

INTERPRETING THE PRODUCTION GUIDES 3. Look at the Daypart guide posted.

1. Check day type representative for the day. 3.1 Daypart (DP) is the store’s business
hours divided into six parts:
1.1 Day types and their corresponding color
codes are: > DP 1 : 6 -11 am
> DP 2 : 11 - 1 pm
> Slack — Light Blue > DP 3 : 1 - 4 pm
> Semi-peak — Light Green > DP 4 : 4 - 6 pm
> Peak — Light Yellow > DP 5 : 6 - 9 pm
> DP 6 : 9 - 12 mn
2. Post the correct of production guides according
to Day Type. 4. Post the production guides according to the
current Daypart.
2.1 Production Guides are found in the
Production Area: 5. Check the posted Sales Level (SL) guide.

> Daypart guide 6. Produce products in the station according to

the current Sales Level.
> Sales Level guide

> Hourly Sales Level guide Production Controller’s Guide

> Station Output table 1. Maintain the correct number of products at the
warmer based on the specified sales level.
Production Controller’s guide

Grill - Grillman’s guide, Bunman’s DAY PART 1 - AM SNACK GUIDE

guide, Carter Hoffman’s Staging
guide, Garnisher’s guide LEVEL RY RYC CP HD HIS BSI SPG PBK FFR FFL CI CJI

1 1 1 1
Fry - Chickenjoy guide, French Fry/
2 1 1 1 1
Pie guide
3 2 1 1 2 1 1 1 2
4 2 1 1 1 2 1 2 1 1 1 5 1
Pantry - Spag/Palabok/Chicken meal/
5 2 1 1 1 2 1 3 1 2 1 5 1
Palabok meal guide
6 3 2 1 1 2 1 4 1 2 1 6 2
7 3 2 1 2 2 2 4 1 2 1 6 3
> Back-up guide
8 4 2 1 2 2 2 4 1 2 1 7 4
9 4 3 1 2 2 2 5 1 3 2 7 4
> Station Shelf guide
10 5 3 2 2 2 3 5 1 3 2 8 4
11 5 3 2 2 2 3 5 1 3 2 9 4
> Breakfast guide (for Breakfast stores)
12 6 4 2 2 2 3 5 1 3 2 9 4
13 6 5 2 3 2 3 5 1 4 2 9 4
14 6 6 3 3 2 3 5 1 4 2 9 4
15 7 6 3 3 2 3 5 1 4 2 9 4

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 07-00
Date Issued: September 19, 2011
TASK CHECKLIST
Operating Procedures Supersedes: February 28, 2011
Page No.: Page 4 of 6

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task checklist format

GRILLMAN’S GUIDE Bunman’s Guide

1. Cook the required quantity of patties as 3. Toast the number of Y bun, Champ bun and
indicated in the Grillman’s guide following Pandesal according to the current Sales Level.
prescribed production mode of a given sales
level. BUNMAN'S GUIDE - DP2

GRILLMAN'S GUIDE DP 1 BUNS

LEVEL
TOTAL Y Y CP Y YC TLC CP
LEVEL GRIDDLE 1 GRIDDLE 2
QTY PATTY 1 3 2 1
1 1 1 Lay 1 using 1 lane 2 3 2 1
2 1 1 Lay 1 using 1 lane 3 4 1 2 1 1 1
3 2 2 Lay 2 using 1 lane 4 4 1 2 1 1 1
4 3 3 Lay 3 using 1 lane 5 5 2 2 2 1 2
5 3 3 Lay 3 using 1 lane 6 5 2 3 1 1 2
6 4 4 Lay 4 using 1 lane 7 6 3 3 2 1 3
7 5 5 Lay 4 using 1 lane 8 6 3 3 2 1 3
8 5 5 Lay 4 using 1 lane 9 7 4 3 3 1 4
9 6 6 Lay 6 using 1 lane 10 7 4 3 3 1 4
10 7 7 Lay 6 using 1 lane 11 8 3 3 3 2 3
11 7 7 Lay 6 using 1 lane 12 8 3 3 3 2 3
12 8 8 Lay 8 using 1 lane 13 9 3 4 3 2 3
13 9 9 Lay 8 using 1 lane
14 9 9 Lay 10 using 1 lane 4. Garnish the number of RY, RYC and Champ
orders according to the current Sales Level.
Holding Cabinet Staging Guide
5. Assemble the number of steak orders (single or
2. Store the number of patties and buns inside double) according to the current Sales Level.
the Carter Hoffmann according to the current
Sales level.
CH STAGING GUIDE DP 1
Y PATTY (per batch) CP PATTY (per piece)
LEVEL BUILT
BUILT TO COOK REPLENISH COOK REPLENISH
TO
1 1 1
2 1 2 1 1
3 2 1 1 2 1 1
4 2 1 1 2 1 1
5 2 1 1 2 1 1
6 3 1 2 2 1 1
7 3 1 2 3 1 2
8 3 2 1 3 1 2
9 3 2 1 3 1 2
10 4 3 1 3 1 2
11 4 3 1 3 1 2
12 4 2 2 3 1 2
13 4 2 2 3 1 2

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 07-00
Date Issued: September 19, 2011
TASK CHECKLIST
Operating Procedures Supersedes: February 28, 2011
Page No.: Page 5 of 6

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task checklist format

FRENCH FRIES / PIES STATION FRY/CHICKENJOY STATION

1. Cook and bag the number of FFR and FFL 1. Fry the number of chicken pieces per 30
according to the current Sales Level. minute period according to the current Sales
Level.
2. Cook the number of Pie orders according to DAY PART 2 - AM SNACK GUIDE
current Sales Level. Quantity
LEVEL FRYER 1 FRYER 2
in pieces
FRIES / PIES - DP2
1 4 3, w/ legs
RAW Wt
LEVEL FFR FFL B1 B2 PMP 2 8 7, w/ legs
(gms)
3 12 11 (2C), w /legs
1
4 16 15 (2C), w /legs
2 1 37 1
5 20 19 (2C), w /legs
3 1 74 1/8 1
6 24 23 (2C), w /legs
4 1 1 111 1/8 2
7 28 27 (2C), w /legs
5 1 1 148 1/4 2
8 32 31 (2C), w /legs
6 2 1 185 1/4 2
9 36 35, w/ legs 7, w/ legs
7 2 1 223 1/4 3
10 40 36, w/ legs 7, w/ legs
8 2 1 260 3/8 3
11 44 32, w/ legs 15 (2C), w /legs
9 2 1 297 3/8 4
12 48 32, w/ legs 15 (2C), w /legs
10 3 1 334 1/2 4
13 52 32, w/ legs 23 (2C), w /legs
11 3 1 371 1/2 3
12 3 1 408 1/2 3
13 3 1 445 1/2 2 2. Assemble the number of CI and CJI orders
according the current Sales Level.

FRY / CHICKENJOY DP2

LEVEL CI CJI CBBQ SCBBQ CKN MEAL
1 2
2 3 1 1
3 4 1 1 1
4 5 1 1 1
5 6 1 1 1 1
6 6 2 1 1 1
7 6 2 1 1 1
8 7 2 1 1 1
9 7 2 1 1 1
10 7 2 1 1 1
11 7 3 1 1 1
12 7 3 1 1 1
13 7 3 1 1 1

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 07-00
Date Issued: September 19, 2011
TASK CHECKLIST
Operating Procedures Supersedes: February 28, 2011
Page No.: Page 6 of 6

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task checklist format

PANTRY STATION BREAKFAST GUIDES

1. Assemble the number of Spaghetti, Palabok, 1. Maintain the number of Breakfast meal orders
Chicken Meal and Palabok Meal orders according to the current Sales Level and Day
according to the current Sales Level. part at the food warmer.

PANTRY - DP2 BREAKFAST GUIDE - DP 1

LEVEL SPAG PLB CKN MEAL CRMSP LEVEL PCK HD LONG TAPA CBEEF BANGUS SAUSAGE
1 2
1 2 1
2 3 1 1 2 2 1 1 1
3 4 1 1 3 3 1 1 1
4 5 1 1 4 3 2 1 1 1 1
5 6 1 1 1 5 3 2 1 1 1 1
6 6 2 1 1 6 4 2 1 1 1 1 1
7 6 2 1 1 7 4 3 1 1 1 1 1
8 7 2 1 1 8 5 3 1 1 1 1 1
9 7 2 1 1 9 5 3 1 1 1 1 1
10 7 2 1 1 10 5 3 1 2 1 1 1
11 7 3 1 1 11 6 3 1 2 1 1 1
12 7 3 1 1 12 6 3 1 2 1 1 1
13 7 3 1 1 13 6 3 1 2 1 1 1

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 06-00
Date Issued: September 19, 2011
TASK CHECKLIST
Closing Procedures Supersedes: July 1, 2004
Page No.: Page 1 of 3

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task Checklist format

STORE: ____________________
INSTRUCTIONS: If trainee is able to perform the step and answer the question correctly, put a
checkmark (√) in the certification tool sheet. Otherwise, put a cross (x) in the space provided for.

III. CLOSING PROCEDURES

PRE-CLOSING CLOSING

1. Clean the back area. 1. Turn off remaining equipment.

> Counter crew may start cleaning the > Allow equipment to cool before cleaning.
counter area when there are no
customers. 2. Weigh or count leftover food items.

> Dining crew may start cleaning the dining > Discard leftovers.
area assigned by the Dining Manager.
> Record all waste items.
2. Take the inventory of whole portions of food
items. 3. Take the inventory of all remaining loose
portions of food items.
3. Store food and paper supplies that will no
longer be used for the remaining business 4. Store the remaining food and paper items in
period. their respective storage areas.

4. Wash and sanitize all tools, utensils and towels 5. Close all gas valves.
that will no longer be used.

5. Return tools and utensils to their proper places.

Hang dry the towels.

6. Turn off all equipment that will no longer be

used and allow to cool for the remaining
business period.

7. Clean walls, worktables, shelves and caster

wheels.

NOTE:

Gas valve is closed if valve handle is

perpendicular to the gas line.

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 06-00
Date Issued: September 19, 2011
TASK CHECKLIST
Closing Procedures Supersedes: July 1, 2004
Page No.: Page 2 of 3

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task Checklist format

6. Clean all equipment used. 1. Half-fill the “Wash” compartment with APC
solution.
> Wear rubber boots to prevent accidents.
> Wear rubber gloves or thermal gloves when
moving hot items and cleaning the
equipment to prevent burns.
> Wear mask in cleaning convotherm and
other equipment.

7. Wash and sanitize remaining tools, utensils

and towels which will no longer be used.

2. Fill “Sanitize” compartment with warm water

and dissolve in 3 packets of APS.

3. Scrape of any solid debris from the tools

and utensils before washing and dispose
accordingly.

Washing Procedure for Tools and Utensils

(Operating and Closing)

1 5

2 3 4

1—Scrape
2—Wash
3—Rinse
4—Sanitize
5—Drying / Dripping Area

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 06-00
Date Issued: September 19, 2011
TASK CHECKLIST
Closing Procedures Supersedes: July 1, 2004
Page No.: Page 3 of 3

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task Checklist format

4. Soak tools and utensils in the “Wash” sink 7. Soak all items in the “Sanitize” sink for at least 1
compartment for at least 10 minutes. minute.

5. Scrub or brush clean all soaked items. 8. Shake off excess sanitizing solution from the
tools and utensils.
5.1 Wash scubbing pad or brush as needed.

6. Rinse thoroughly under running water at the 9. Place tools and utensils in the “Drying/dripping”
“Rinse” sink. area.

10. Return to its designated holding area or hang

into the shelves once its dry.

NOTE:

Replace Sanitizing solution once

grease or oil film is visible.

Rinse properly all items before

sanitizing.

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.
GENERAL OPERATING PROCEDURES Issue-Revision No.: 06-00
Date Issued: September 19, 2011
TASK CHECKLIST
Storage Procedures Supersedes: August 30, 2004
Page No.: Page 1 of 1

Source: HR - Training and Development Index No.: TRNG-TC-GOP

Reason for Revision: New Task Checklist format

STORE: ____________________
INSTRUCTIONS: If trainee is able to perform the step and answer the question correctly, put a
checkmark (√) in the certification tool sheet. Otherwise, put a cross (x) in the space provided for.

STORAGE PROCEDURES

1. Keep the storage area clean. 5. Store only the prescribed maximum number of
items in the storage area.
2. Check the temperature of chillers and freezers
at all times. > This will help prevent hot spots in the
storage area which can lead to bacterial
CHILLER TEMPERATURE : 35 - 40 OF growth.

FREEZER TEMPERATURE : 0 + 10 OF 6. Arrange stocks in the reach-in chiller as follows

to avoid contamination.
3. Store food items observing FIFO.
6.1 Ready-to-use stocks are placed on the
> Label items with a Use First sign to easily top most rack. These are food items that
distinguish the ones to be used first. will not undergo any cooking process and
are used fresh in the product preparation
4. Arrange stocks properly to allow proper air (e.g. lettuce, tomato, grated cheese,
circulation when storing raw materials or food cheese slice, peeled and sliced eggs,
items. chicharon, dressings, calamansi)

> Maintain at least a 1-inch space between 6.2 For re-heating stocks are placed at the
the items and walls of storage area. mid rack. These are food items that have
been cooked from the source but shall
undergo reheating in the store prior to use
in the product preparation (e.g. pantry
sauces, tinapa, etc.).

6.3 Raw Foods are placed on the lowest

rack. These are uncooked food items that
will undergo heating process prior to use
in the product preparation (e.g. fresh egg,
HD meat, longanisa, meat products).

7. Clean as you go.

Maintain 1- inch space between stocks.

This material is for JOLLIBEE USE ONLY. Any unauthorized use or reproduction is prohibited.