Equipment....................................................2
Drinks,.Shakes.and.Desserts........................7
Espresso.Pronto..........................................10
Breakfast.Menu.Products.........................13
Regular.Menu.Products............................16
Trouble.Shooting.......................................23
McCafe.Equipment..................................31
McCafe.Beverages..................................33
McCafe.Products......................................35
McCafe.Troubleshooting.........................39
CONTENTS
pq
rg
Version: January2012
pAgE 2
EquipmENTp
qr
g
Version: January2012
Tem
pera
ture
s &
Setti
ngs (
Grills
, UHC
& E
gg C
ooke
rs)
Equi
pmen
t Ty
pePr
oduc
tW
arm
Up
Tim
eCo
okin
g Ti
me/
Rem
oval
Tim
eTe
mp
Setti
ngs
Full r
un si
zeGarland Grill
10:1
Pattie
s25
minG
arlan
d30
min T
aylor
Star
t poin
t 36s
ecs
18se
csUp
per:
218º
C Lo
wer:
177º
C8
4:1 P
atties
25mi
nSt
art p
oint 1
01se
cs15
secs
Uppe
r: 21
8ºC
Lowe
r: 17
7ºC
6
3:1 P
atties
(2 pl
aten)
25mi
nSt
art p
oint 1
95se
c15
secs
Uppe
r 218
ºC
Lowe
r 177
ºC6
3:1 P
atties
(3 pl
aten)
25mi
nSt
art p
oint 1
90 se
c15
secs
Uppe
r 218
ºC
Lowe
r 177
ºC6
Rash
er B
acon
25mi
n22
secs
10se
csUp
per:
218º
Lowe
r: 17
7ºC
8 (2 p
laten
)6 (
3 plat
en)
Roun
d Eg
gsKi
wi E
ggs
25mi
n25
min
125”
105”
Lowe
r: 12
9ºC
Lowe
r: 17
7ºC
8 8
Saus
age P
atties
25mi
nSt
art p
oint 3
6sec
s18
secs
Uppe
r: 21
8ºC
Lowe
r: 17
7ºC
8
Sear
ed C
hicke
n Fil
lets
25mi
n27
0sec
s15
secs
Uppe
r: N/
A Lo
wer:
177º
C5
Frym
aster
UH
CBr
eakfa
st( a
ll)25
min
79ºC
top a
nd
botto
mRe
gular
(Frie
d Pr
oduc
ts25
min
93ºC
top a
nd
botto
mRe
gular
( Grill
ed
prod
ucts
)25
min
85ºC
top a
nd
botto
mAn
tunes
Eg
g Coo
ker
Eggs
30mi
n12
0sec
129º
C12
UHC
Hold
ing
Info
rmat
ion
Prod
uct
Disp
layNa
me
Menu
Selec
tion
Tem
p Se
tPo
ints
Hold
ing
Tim
eUH
C T
ray
Layo
utMa
x Tr
ay
Type
Tray
Am
ount
Chick
’n Mc
Chee
seCN
CLN
CH93
ºC20
min
1 high
1/3 si
ze fr
ied
prod
uct tr
ay6
McBi
tesBI
TELN
CH93
20mi
n1h
igh1/3
size
fried
pr
oduc
t tray
60
UHC
Hold
ing
Info
rmat
ion
Prod
uct
Disp
layNa
me
Menu
Selec
tion
Tem
p Se
tPo
ints
Hold
ing
Tim
eUH
C T
ray
Layo
utMa
x Tr
ay
Type
Tray
Am
ount
10:1
Pattie
s10
:1LN
CH85
ºC15
min
4 stac
k 6 hi
gh1/3
size
grille
d pr
oduc
t tray
24
4:1 P
atties
4:1LN
CH85
ºC15
min
4 stac
k 3 hi
gh1/3
size
grille
d pr
oduc
t tray
12
3:1 P
atties
3:1LN
CH85
ºC25
min
4 stac
k 3 hi
gh1/3
size
grille
d pr
oduc
t tray
12
Bage
lBA
GLBF
ST79
ºC20
min
5 bag
els x
1 hig
h1/3
size
fried
prod
uct tr
ayMa
x 5 pe
r tra
y -h
eel a
nd
crown
tog
ether
Chick
en
McNu
ggets
®NU
GGLN
CH93
ºC20
min
1 high
1/3 si
ze fr
ied
prod
uct tr
ay1/2
bag
LinkS
ausa
geLIN
KBF
ST79
ºC30
MIN
1high
1/3 si
ze gr
illed
prod
uct tr
ay18
Crisp
y Ch
icken
Pa
tties
CRSP
LNCH
93ºC
30mi
n1 h
igh1/3
size
gree
n mu
ffin tr
ay4
Toas
tedMu
ffins
MUFF
BFST
79ºC
15mi
n5 s
tack 1
high
1/3 si
ze gr
illed
prod
uct tr
ay5 (
heel
and
crown
tog
ether
)Fil
et-O-
Fish®
FILT
LNCH
93ºC
30mi
n1 h
igh1/3
size
fried
pr
oduc
t tray
8
McCh
icken
® Pa
tties
McCK
LNCH
93ºC
30mi
n1 h
igh1/3
size
fried
pr
oduc
t tray
6
Rash
er B
acon
RASH
BFST
79ºC
50mi
n3 s
tack 8
high
(2 pl
aten)
3 stac
k 6 hi
gh(3
plate
n)
1/3 si
ze gr
illed
prod
uct tr
ay24
(2 pl
aten)
18(3
plate
n)LN
CH85
ºC
Rosti
(Ro
und
Hash
Brow
n)
ROST
BFST
79ºC
20mi
n1 h
igh1/3
size
fried
pr
oduc
t tray
8
Roun
d Eg
gRO
UNBF
ST79
ºC30
min
6 stac
k 3 hi
gh1/3
size
grille
d pr
oduc
t tray
18
Scra
mbled
Eg
gsSC
RABF
ST79
ºC20
min
1 high
1/3 si
ze gr
illed
prod
uct tr
a6
Saus
age
Pattie
sSA
USBF
ST79
ºC30
min
4 stac
k 6 hi
gh1/3
size
grille
d pr
oduc
t tray
24
Sear
ed
Chick
en
Fillet
s
SEAR
LNCH
85ºC
60
min
1 high
1/3 si
ze gr
illed
prod
uct tr
ay
with
inser
t
5
pAgE 3
EquipmENT
pq
rg
Version: January2012
Equi
pmen
t Des
crip
tion
Pres
sure
-Be
vera
geSy
stem
Misc
Info
rmat
ion
Pneu
matic
Pum
p -, F
roze
n Cok
e55
to 65
PSI
CO2
Gas
90 to
100 P
SI (6
25 to
690 K
pa)
Deca
de 70
PSI
Pres
sure
settin
g disc
supp
lied b
y Co
ke sh
ould
be us
ed as
the s
et po
int
for pr
essu
res
Air C
ompr
esso
r(Ch
ampio
n)70
to 90
PSI
(462
to62
0 Kpa
)Ai
r Com
pres
sor(
Goulb
urn V
alley
OJ)
85 P
SIW
ater B
ooste
r Tan
k65
to 85
PSI
(448
to58
5 Kpa
)17
0 + 90
PSI
(482
to62
0 Kpa
)
Frye
r Tim
es, T
empe
ratu
res,
Setti
ngs &
Hol
ding
Tim
es
Prod
uct
War
m-U
pTi
me
Reco
very
Ti
me
(Elec
/Gas
)
Cook
ing
Tim
eDr
ain
Tim
eTe
mp
Setti
ngDu
tyFu
ll Ru
n Si
zeHo
ld T
ime
Apple
Pie
45mi
n
1’40”
(100
sec
or le
ss el
ec)
2’25”
(145
sec
or le
ss ga
s)
6’00”
5 to
10se
c
182º
C
N/A
1690
min
Chick
en
McNu
ggets
®3’3
0”N/
A1 b
ag20
min
Crisp
y Chic
ken
Pattie
s5’0
0”N/
A4
30mi
n
Filet-
O-Fis
h®3’0
0”N/
A30
min
Fren
ch F
ries
2’55”
to3’0
5”16
8ºC
30”
750g
7min
Hash
Bro
wns
2’45”
182º
C
N/A
8 per
bask
et10
min
McCh
icken
® Po
rtions
3’30”
N/A
430
min
Rosti
2’4
5”N/
A8 p
er ba
sket
20mi
n (in
UH
C)Lin
k Sau
sage
45mi
n3’3
0”5 t
o 10
sec
168º
CN/
A18
per b
aske
t30
min
Sauc
e Disp
ense
r Cali
brat
ion
Disp
ense
rOn
e-sh
ot A
mou
ntCa
libra
tion
Big M
ac®
Sauc
e (re
d han
dle)
10ml
(1/3
fl oz)
6 sho
ts =
60ml
(2 fl
oz)
Ketch
upRe
gular
leve
r 10m
l(1/3
fl oz)
Quar
ter le
ver 1
5ml(1
/2 fl o
z)6 s
hots
= 60
ml(2
fl oz
)6 s
hots
= 90
ml(3
fl oz
)Mu
stard
0.7ml
(1.8t
sp)
30sh
ots =
15-2
2ml
Tarta
reSa
uce (
black
hand
le)20
ml(2
/3 fl o
z)6 s
hots
= 12
0ml(4
fl oz
)Mc
Chick
en®
Sauc
e (pu
rple
hand
le)10
ml(1
/3 fl o
z)6 s
hots
= 60
ml(2
fl oz
)
Equi
pmen
t Set
ting
& W
arm
-Up
Tim
esEq
uipm
ent
Tem
pera
ture
Set
ting
War
m-u
p/Co
olDo
wn T
emp
Heate
d Lan
ding Z
one (
HLZ)
Plate
n 71º
C Ai
r 104
ºC20
min
Heate
d Pre
p Ben
ch49
ºC to
54ºC
15mi
nPi
e Mer
chan
diser
66ºC
to 82
ºC60
min
Deli S
tation
Frid
ge U
nit1º
C to
4ºC
-cab
inet
20mi
nTe
kna C
ounte
r Top
Refr
igera
tion U
nit1º
C to
4ºC
45mi
n
Fren
ch F
ry D
ispen
ser
Equi
pmen
tVo
lum
eFu
ll Run
Size
Arch
Fry
Disp
ense
rLo
w Me
dium
High
0.23k
g0.4
5kg
0.75k
gFr
ozen
Fry
Disp
ense
rLo
w Me
dium
High
0.31k
g0.4
2kg
0.63k
gBa
sket
ed F
ries -
Manu
alLe
ft to R
ight, L
eft to
Righ
tHi
gh V
olume
-1 i
nner
bag o
f fren
ch fr
ies w
ill fill
4 bas
kets
with
2 pas
ses(
0.75k
g/bas
ket)
OR Lo
w Vo
lume -
6 bas
kets
for lo
w vo
lume u
sing 2
pass
es (0
.50kg
/bask
et)
pAgE 4
EquipmENTp
qr
g
Version: January2012
Free
zer T
empe
ratu
re &
Set
tings
Tem
pera
ture
Set
tings
(All)
-18º
C to
-23º
CDe
frost*
Time S
etting
s4 p
osts
set a
t time
s tha
t:●
No on
e will
enter
the f
reez
er●
Some
one w
ill en
ter af
ter cy
cle is
comp
lete
●Mi
nimum
of 4
hour
s apa
rtSu
gges
tion:
6-12
6-12
Fail S
afe S
etting
s50
min w
alk-in
free
zer
30mi
n re
ach-
in fre
ezer
Cool-
down
/time
Meat
freez
ers 4
5mins
Ensu
re fr
eeze
rs an
d walk
-in
refrig
erato
r hav
e air d
oor c
urtai
ns
Micr
owav
e He
atin
gSe
tting
Prod
uct&
code
# of s
erve
sHe
at T
ime
Sing
lePo
wer L
evel
Heat
Tim
e x 2
Powe
r Lev
el
2000
Hotca
kes/1
11-
thawe
d00
:21H
00:41
H24
00W
Hotca
kes/2
22-
thawe
d00
:15H
00:27
H
Stea
mer
Tem
pera
ture
& S
ettin
gSt
eam
erTe
mpe
ratu
reSt
eam
Cycle
War
m U
p Ti
me
Wat
er P
ress
ure
Setti
ngW
ater
on/
off
625M
cDA
174º
C ±2
ºC11
.5sec
20mi
n25
-30P
SIOn
-.5s
ecOf
f -1s
ec6 c
ycles
Delay
2.5 s
ec
remo
ve at
beep
625M
cDA1
6
Toas
ter T
empe
ratu
re &
War
m-U
p Ti
mes
Equi
pmen
t Ty
pePr
oduc
tTo
astin
g Ti
me
War
m-u
pTi
mes
Stop
Blo
ck
Setti
ng/
Com
pres
sion
Toas
t Cy
cleCa
libra
tion
Tem
pMa
x ru
n siz
e
Antun
es M
T-12
Engli
sh M
uffin
1-3:
55-8
5sec
4-5:
60-9
0sec
30mi
n5
HEMT
Engli
sh M
uffin
1-3:
50-5
5sec
4-5:
55-7
0sec
15mi
n5
Antun
es R
apid
Toas
ter (M
FY)
Bage
ls30
min
Star
t poin
t: Cr
own =
4He
el =
D
17se
c20
4ºC
Antun
es R
apid
Toas
ter (M
FY)
Buns
30mi
nSt
art p
oint:
Crow
n = 5
Heel
= D
17se
c29
3ºC
Cold
Bev
erag
e Equ
ipm
ent S
ettin
gBe
vera
geCa
libra
tion
Beve
rage
Vol
ume
(che
ck m
onth
ly -f
inish
ed
drin
k, no
ice)
Drin
k Fl
ow R
ate
(± o
ne b
and
widt
h -
syru
p of
f for
bot
h dr
inks
)
Misc
Info
Reg
Med
Lge
Fast
Fl
ow
Head
Volu
met
ricVa
lve
Coke
®5.2
parts
wate
r to
1 par
t syru
p22
9mL
327.5
mL50
1mL
296m
L in
4 sec
s14
8mL i
n 4
secs
Draw
Tem
p = 1º
C to
4ºC
(with
outic
e). F
or C
uno
Filter
s cha
nge q
uarte
rly or
by
follo
wing
crite
ria: E
ach
gaug
e has
a re
d nee
dle
and a
blac
k nee
dle.
Simp
ly su
btrac
t the
read
ing of
the r
ed ne
edle
from
the re
ading
of th
e bla
ck ne
edle
and y
ou
have
an in
dicati
onof
the di
ffere
ntial
pres
sure
ac
ross
the p
rece
ding f
ilter
hous
ing. If
the d
iffere
ntial
pres
sure
is 21
0kPA
or
grea
ter th
e filte
rs ne
ed to
be
chan
ged.
Sprite
Zero
®5.2
parts
wate
r to
1 par
t syru
p
229m
L32
7.5mL
501m
L22
4mL i
n 4 s
ecs
148m
L in 4
se
cs
Fanta
®4.2
parts
wate
r to
1 par
t syru
p22
9mL
327.5
mL50
1mL
224m
L in
4 sec
s14
8mL i
n 4
secs
Diet
Coke
® an
d Cok
eZe
ro®
5.2 pa
rts w
ater
to 1 p
art s
yrup
229m
L32
7.5mL
501m
L22
4mL i
n 4 s
ecs
148m
L in 4
se
cs
L&P
Rasp
berry
4.2 pa
rts w
ater
to 1 p
art s
yrup
229m
L32
7.5mL
501m
L22
4mL i
n 4s
ecs
148m
L in 4
se
cs
Keri O
rang
e Ju
ice4 p
arts
water
to
1 par
t 30
0mL
430m
L60
5ml
Draw
Tem
p 1ºC
to 4º
C
FSB
Cok
e®4.0
parts
wate
r to
1 par
t syru
pN/
A32
6mL
430m
L3 p
our
per
minu
te
Targ
et ov
erru
n 80-
100%
FSB
Fan
ta®
Rasp
berry
4.4 pa
rts w
ater
to 1 p
art s
yrup
N/A
326m
L43
0mL
3 pou
r pe
r mi
nute
Hot-c
hoco
late m
achi
ne ti
me,
tem
pera
ture
s and
setti
ngW
ater
volu
me
per s
ervin
gSy
rup
volu
me
Fill v
olum
eW
arm
Up
Tim
eW
ater
Te
mpe
ratu
reSe
rvin
g Te
mpe
ratu
re14
8ml to
155m
l30
ml to
33ml
178m
l to 18
8ml
30mi
n68
ºCto
71ºC
63ºC
to 67
ºC
pAgE 5
EquipmENT
pq
rg
Version: January2012
Equi
pmen
t Te
mpe
ratu
res &
War
m-U
p Ti
mes
Equi
pmen
tAi
r Orif
iceSc
rape
r Bl
ades
W
idth
Initi
al Fr
eeze
r Cy
cle
Draw
Tem
pTo
ppin
gTe
mp
Mix R
esTe
mp
Heat
Tre
at
Mix H
oppe
rSt
art u
p Ti
me (
befo
re
serv
ing)
Syru
p/
Topp
ing
Calib
ratio
n
Over
Run
Wat
er B
ath
Tem
pW
arm
up
Tim
e for
To
ppin
g Pu
mps
Flow Rate
Misc
Info
Taylo
r Sha
ke
mach
ine86
34HT
A120
23
.88 m
m7-
10 m
in-3
ºC to
-4ºC
1ºC
to4º
C3 t
o 4 ho
urs
30mL
in 5
secs
55%
(with
sy
rup)
All s
yrup l
ines e
xcep
t ch
ocola
te sh
ould
have
syru
p re
strict
ors.
Choc
olate
syru
p mu
st be
shak
entho
roug
hly be
fore p
ourin
gTa
ylor S
unda
e Ma
chine
8634
HT
A50
23.88
mm
7-8 m
in-8
ºC to
-9ºC
46ºC
to52
ºC1º
C to
4ºC
15 m
in1 p
ump =
30mL
57%
57ºC
to63
ºC (c
heck
lev
el da
ily)
2 hou
rs14
8mL
to21
3mL i
n 10
sec
Taylo
rC6
02SH
AKE
#16
N/A
7-8 m
insSh
ake
-3ºC
to-4
ºC
1ºC
to4º
C1º
C to
4ºC
3 to 4
hour
s30
mL in
5 se
cs55
%
Taylo
rC6
02SU
NDAE
#16
N/A
7-8 m
insSu
ndae
-8ºC
to-9
ºC
46ºC
to52
ºC1º
C to
4ºC
1ºC
to4º
C15
min
1 pum
p =30
mL57
% to
63%
57ºC
to63
ºC2 h
rs14
8mLs
to 21
3 mLs
in 10
secs
Carp
igani
Shak
e Ma
chine
2333
x27
0mL
7-10
min
-3ºC
to-4
ºC1º
C to
4ºC
1ºC
to4º
C15
min
1 pum
p =30
mL55
-65%
Carp
igani
Sund
ae
Mach
ine
24N/
A5-
6 mins
-8ºC
to-9
ºC46
ºC to
52ºC
1ºC
to4º
C1º
C to
4ºC
15 m
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2012
pAgE 7
DriNkS, ShAkES AND DESSErTS
pq
rg
Version: January2012
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw
Tim
eMi
sc In
form
atio
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lose,
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01
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olate
N/A
Stor
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from
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f ma
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7 day
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lar se
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526
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Fan
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nN/
A5
12.7k
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pAgE 8
DriNkS, ShAkES AND DESSErTSp
qr
g
Version: January2012
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw
Tim
eMi
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form
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N/A
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15.5k
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N/A
N/A
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1ºC
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522
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N/A
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pAgE 9
pq
rg
Version: January2012
DriNkS, ShAkES AND DESSErTS
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw
Tim
eMi
sc In
form
atio
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pAgE 10
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Version: January2012
Espr
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Pron
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2045
-50
9.041
230-
240
65-7
3Tw
in Sm
all F
lat W
hite
3045
-50
17.0
3235
0-36
065
-73
Stan
dard
Flat
Whit
e24
65-7
014
.538
415-
425
65-7
3Ta
ll Flat
Whit
e33
90-9
517
.0Sm
all Lo
ng B
lack
4022
0-23
010
.0St
anda
rd L
ong B
lack
115
335-
345
13.0
Tall L
ong B
lack
127
415-
425
17.0
Small
Coff
ee28
230-
240
6.0La
rge
Coffe
e22
225-
235
6.5Sm
all W
hite C
offee
2622
5-23
56.0
2423
0-24
080
-85
Larg
e Whit
e Coff
ee36
365-
375
6.543
415-
420
80-8
5No
te: U
se pr
e-co
oled m
ilk (1
ºC to
4ºC)
whe
n filli
ng th
e milk
rese
rvoir.
Cup v
olume
: Sma
ll = 29
0mLs
(8oz
), St
anda
rd =
405m
Ls (1
2oz),
Tall =
480m
s (16
oz)
Espr
esso
Pron
to®
Coffe
e Spe
cifica
tions
Mode
l: C
afin
a c5 1
2CEF
War
m U
p Ti
me
5-10
min
Full C
ream
and
Skim
Milk
Coffe
e Bas
e -Fo
r Ref
eren
ce O
nly.
Tech
nicia
nus
e onl
y)To
tal B
ever
age
Beve
rage
Tim
e (+/-
)se
cVo
lum
e(m
l)Gr
ams
(+/-
0.5)
Tim
e (+/-
)se
cVo
lum
e(m
l)Te
mp
(ºC)
Shor
t Blac
k20
45-5
09.0
Small
Cap
pucc
ino18
45-5
09.0
2819
5-20
565
-73
Twin
Small
Cap
pucc
ino26
45-5
017
.041
195-
205
65-7
3St
anda
rd C
appu
ccino
2365
-70
14.5
3427
5-28
565
-73
Tall C
appu
ccino
2890
-95
17.0
3834
0-35
065
-73
Small
Latte
1945
-50
9.023
235-
240
65-7
3Tw
in Sm
all La
tte26
45-5
017
.043
235-
240
65-7
3St
anda
rd La
tte23
65-7
014
.530
315-
325
65-7
3Ta
ll Latt
e25
90-9
517
.035
395-
405
65-7
3Sm
all F
lat W
hite
1845
-50
9.023
235-
240
65-7
3Tw
in Sm
all F
lat W
hite
2645
-50
17.0
4323
5-24
065
-73
Stan
dard
Flat
Whit
e22
65-7
014
.535
375-
385
65-7
3Ta
ll Flat
Whit
e25
90-9
517
.039
430-
440
65-7
3Sm
all Lo
ng B
lack
4825
5-26
09.0
Stan
dard
Lon
g Blac
k11
636
5-37
013
.0Ta
ll Lon
g Blac
k14
142
5-43
017
.0Sm
all C
offee
3122
0-23
06.0
Larg
e Co
ffee
2222
5-23
56.5
Small
Whit
e Coff
eeLa
rge W
hite C
offee
Note:
Use
pre-
coole
d milk
(1ºC
to 4º
C) w
hen f
illing
the m
ilk re
servo
ir.Cu
p volu
me: S
mall =
290m
Ls (8
oz),
Stan
dard
= 40
5mLs
(12o
z),Ta
ll = 48
0ms (
16oz
)
pAgE 11
pq
rg
Version: January2012
ESprESSO prONTO
Espr
esso
Pron
to®
Coffe
e Spe
cifica
tions
Mode
l: Au
stra
lian
-Fra
nke S
info
nia F
SA M
UT 4
War
m U
p Ti
me
5-10
min
Full C
ream
and
Skim
Milk
Coffe
e Bas
e -Fo
r Ref
eren
ce O
nly.
Tech
nicia
nus
e onl
y)To
tal B
ever
age
Beve
rage
Tim
e (+/-
)se
cVo
lum
e(m
l)Gr
ams
(+/-
0.5)
Tim
e (+/-
)se
cVo
lum
e(m
l)Te
mp
(ºC)
Shor
t Blac
k13
45-5
09.0
Small
Cap
pucc
ino14
45-5
09.0
2320
0-21
065
-73
Twin
Small
Cap
pucc
inoSt
anda
rd C
appu
ccino
1765
-70
14.5
2627
0-28
065
-73
Tall C
appu
ccino
1990
-95
16.0
2931
5-32
565
-73
Small
Latte
1445
-50
9.017
220-
230
65-7
3Tw
in Sm
all La
tteSt
anda
rd La
tte18
65-7
014
.522
310-
320
65-7
3Ta
ll Latt
e19
90-9
516
.026
380-
385
65-7
3Sm
all F
lat W
hite
1445
-50
9.018
235-
240
65-7
3Tw
in Sm
all F
lat W
hite
Stan
dard
Flat
Whit
e17
65-7
014
.523
320-
330
65-7
3Ta
ll Flat
Whit
e19
90-9
516
.029
415-
425
65-7
3Sm
all Lo
ng B
lack
2522
5-23
59.0
Stan
dard
Lon
g Blac
k36
350-
355
14.5
Tall L
ong B
lack
4243
0-43
516
.0Sm
all C
offee
2424
0-24
56.0
Larg
e Co
ffee
3033
5-34
06.5
Small
Whit
e Coff
ee31
200-
205
6.029
220-
230
80-8
5La
rge W
hite C
offee
4129
5-30
06.5
4133
5-34
580
-85
Note:
Use
pre-
coole
d milk
(1ºC
to 4º
C) w
hen f
illing
the m
ilk re
servo
ir.Cu
p volu
me: S
mall =
290m
Ls (8
oz),
Stan
dard
= 40
5mLs
(12o
z),Ta
ll = 48
0ms (
16oz
)
Espr
esso
Pron
to®
Coffe
e Spe
cifica
tions
Mode
l: C
afin
a C35
12C
1GW
arm
Up
Tim
e5-
10 m
inFu
ll Cre
am an
d Sk
im M
ilkCo
ffee B
ase -
For R
efer
ence
Onl
y. Te
chni
cian
use o
nly)
Tota
l Bev
erag
e
Beve
rage
Tim
e (+/-
)se
cVo
lum
e(m
l)Gr
ams
(+/-0
.5)Ti
me (
+/-)
sec
Volu
me
(ml)
Tem
p(ºC
)Sh
ort B
lack
1945
-50
9.0Sm
all C
appu
ccino
1945
-50
9.022
195-
205
65-7
3Tw
in Sm
all C
appu
ccino
4045
-50
17.0
3719
5-20
565
-73
Stan
dard
Cap
pucc
ino28
65-7
014
.526
270-
280
65-7
3Ta
ll Cap
pucc
ino45
90-9
517
.038
340-
350
65-7
3Sm
all La
tte21
45-5
09.0
2122
5-23
565
-73
Twin
Small
Latte
4245
-50
17.0
3822
5-23
565
-73
Stan
dard
Latte
3065
-70
14.5
2832
5-33
565
-73
Tall L
atte
4390
-95
17.0
3539
0-40
065
-73
Small
Flat
Whit
e20
45-5
09.0
2225
0-26
065
-73
Twin
Small
Flat
Whit
e37
45-5
017
.041
250-
260
65-7
3St
anda
rd F
lat W
hite
2865
-70
14.5
3136
0-37
065
-73
Tall F
lat W
hite
3190
-95
17.0
3341
0-42
065
-73
Small
Long
Blac
k43
225-
235
9.0St
anda
rd L
ong B
lack
105
335-
340
14.5
Tall L
ong B
lack
127
430-
435
17.0
Small
Coff
ee23
225-
235
6.0La
rge
Coffe
e31
305-
310
6.5Sm
all W
hite C
offee
2118
5-19
06.0
2121
5-22
580
-85
Larg
e Whit
e Coff
ee27
275-
280
6.527
320-
330
80-8
5No
te: U
se pr
e-co
oled m
ilk (1
ºC to
4ºC)
whe
n filli
ng th
e milk
rese
rvoir.
Cup v
olume
: Sma
ll = 29
0mLs
(8oz
), St
anda
rd =
405m
Ls (1
2oz),
Tall =
480m
s (16
oz)
pAgE 12
ESprESSO prONTOp
qr
g
Version: January2012
Espr
esso
Pron
to®
Coffe
e Bev
erag
es R
ecip
es In
form
atio
nBe
vera
geCo
ffee
Volu
me (
mL)
Coffe
eBe
ans (
g)Fu
ll Cre
am M
ilk -
mL
(Ave
rage
valu
e ov
er m
achi
ne
type
s)
Skim
Milk
-m
L (A
vera
ge va
lue
over
mac
hine
ty
pes)
Choc
olat
ePo
wder
(g)
Flat W
hite -
Small
459 +
/-0.5
165
175
Flat W
hite -
Stan
dard
6514
.5+/
-0.5
240
245
Flat W
hite -
Tall
9017
+/-1
300
285
Latte
-Sm
all45
9+/-0
.516
017
0La
tte -
Stan
dard
6514
.5+/
-0.5
230
235
Latte
-Ta
ll90
17 +
/-128
528
0Ca
ppuc
cino -
Small
459 +
/-0.5
135
140
2gCa
ppuc
cino -
Stan
dard
6514
.5+/
-0.5
190
185
2gCa
ppuc
cino -
Tall
9017
+/-1
220
220
2gLo
ng B
lack -
Small
459 +
/-0.5
Long
Blac
k -St
anda
rd65
14.5+
/-0.5
Long
Blac
k -Ta
ll90
17 +
/-1Es
pres
so45
9 +/-0
.5
pAgE 13
pq
rg
Version: January2012
BrEAkfAST mENu prODuCTS
Prod
uct
Seco
ndar
y Sh
elf L
ifeSe
cond
ary S
tora
geLo
catio
nLo
catio
n af
ter
Brea
kfas
t Per
iod
Thaw
Tim
eMi
sc
Info
rmat
ion
Rece
iving
Tem
pPr
imar
y She
lf Li
feCa
rton
Cou
nt Y
ield
Targ
et Q
ty/
Serv
eSt
ack
heig
htCa
se
weig
ht
(gro
ss)
Carto
n co
nfig
urat
ion
Bage
l48
hr (in
cl tha
w tim
e)Bu
n Stor
age A
rea
Bun S
torag
e Are
aSt
ack 1
2 hrs
Tray
3 hr
sMa
x -12
ºC
(Tar
get -
18ºC
to
-23º
C)
-18º
C to
-23º
C90
days
601
186.1
kgBa
gel30
bage
ls pe
r pil
low, 2
pillo
ws pe
r tra
yBr
eakfa
st Co
ndim
ents
Stra
wber
ry Ja
m
N/A
Servi
ce ar
ea at
10ºC
to 27
ºCSe
rvice
or st
orag
e ar
eaN/
ADo
not s
tore i
n re
friger
ator
10ºC
to 27
ºCSt
rawb
erry
Jam:
36
5 day
sSt
rawb
erry
Jam:
300
N/A
25
Stra
w Ja
m:30
0x14
g
Butte
r (wh
ipped
)4h
rs 10
ºC to
27
ºCSe
rvice
area
At th
e end
of
brea
kfast
perio
d re
turn t
o walk
-in
refrig
erato
r (1
ºC to
4ºC)
. Use
firs
t the n
ext d
ay
N/A
N/A
1ºC
to 4º
C4m
ths1º
C to
4ºC
500 s
erve
s per
ca
rton
N/A
43.8
kgN/
A
Coffe
e Pac
kets
Rainf
ores
t Al
lianc
e
10ºC
to 27
ºC6m
ths6.9
to 7.
4 sma
ll se
rves p
er 55
g pa
cket
N/A
23.6
5kg
60x5
5g
Eggs
N/A
N/A
At th
eend
ofbr
eakfa
st pe
riod
place
unus
ed eg
gs
in the
dry g
ood s
tore
and u
se fir
st ne
xt da
y
N/A
Ensu
re eg
gs ar
e at
room
tem
pera
ture
befor
e use
.Br
ing eg
gs ou
t of
the w
alk-in
re
friger
ator t
he
night
befor
e
1ºC
to 4º
C35
days
1ºC
to 4º
C50
g to 6
4g 18
0 egg
s pe
r car
ton
N/A
311
.5kg
6 tra
ys x
30 eg
gs
per t
ray
Engli
sh M
uffin
(fres
h)N/
ABu
n stor
age a
rea
(10º
Cto
27ºC
)Fo
ld ov
er ba
g in b
un
stora
ge ar
ea, u
se
first th
e nex
t day
N/A
Diam
eter:
9.2cm
-9
.8cm.
Heig
ht:
2.54c
m -3
.2cm
10ºC
to 27
ºC6 d
ays
(incl
day o
f bak
e)72
per c
rate
117
5.9kg
N/A
Engli
sh M
uffin
(froz
en)
48hr
s (inc
l thaw
tim
e)Bu
n stor
age a
rea a
t 10
ºCto
27ºC
Fold
over
bag i
n bun
sto
rage
area
, use
firs
t the n
ext d
ay
Stac
k 12 h
rs,
Tray
3hrs
Diam
eter:
9.2cm
-9
.8cm.
Heig
ht:
2.54c
m -3
.2cm
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)30
cm aw
ay fr
om
ceilin
g (fro
zen)
Froz
en 60
days
(-1
8ºC
to -2
3ºC)
Th
awed
48hr
s (in
cl tha
w tim
e)
72pe
r cra
te1
175.9
kgN/
A
Espr
esso
Coff
eeBe
ans
Rainf
ores
t Al
lianc
e
4day
s afte
r op
ening
. (T
ertia
ry Sh
elf
Life:
Max2
4ho
urs)
Airtig
ht co
ntaine
r in
a coo
l dar
k plac
e aft
er op
ening
. Max
hour
s in h
oppe
r
N/A
N/A
Only
fill ho
pper
to
the lin
e10
ºC to
27ºC
9mths
Targ
et: 68
8Stan
dard
se
rves p
er ca
rton.
Rang
e 660
to 71
0sta
ndar
d ser
ves
N/A
310
.4kg
10x1
kg
Hash
Bro
wns
N/A
Reac
h-in
freez
er18
ºCto
-23º
CRe
move
at th
e end
of
brea
kfast
and
retur
n to w
alk-in
fre
ezer
.(-1
8ºC
to -2
3C).
Use
first th
e nex
t day
N/A
Must
be co
oked
fro
m fro
zen
state.
Any
temp
va
riatio
ns w
ill aff
ect fi
nishe
d pr
oduc
t qua
lity
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)6m
ths(-1
8ºC
to -2
3ºC)
6inn
er ba
gs pe
r ca
rton,
32pe
r inne
r bag
, 19
2 per
box
N/A
913
.1kg
N/A
Holla
ndais
e Sa
uce
4 day
s in o
pen
bag
Walk
-in re
friger
ator
Walk
-in re
friger
ator.
Use f
irst n
ext d
ayN/
A1º
C to
4ºC
4 mon
ths13
0 ser
ves p
er
carto
n15
g per
se
rve4
2.67k
g10
x250
g
pAgE 14
BrEAkfAST mENu prODuCTSp
qr
g
Version: January2012
Prod
uct
Seco
ndar
y Sh
elf L
ifeSe
cond
ary S
tora
geLo
catio
nLo
catio
n af
ter
Brea
kfas
t Per
iod
Thaw
Tim
eMi
sc
Info
rmat
ion
Rece
iving
Tem
pPr
imar
y She
lf Li
feCa
rton
Cou
nt Y
ield
Targ
et Q
ty/
Serv
eSt
ack
heig
htCa
se
weig
ht
(gro
ss)
Carto
n co
nfig
urat
ion
24 ho
urs
Dres
s ben
chN/
A
Hotca
kes
72hr
s (inc
l thaw
tim
e) at
1ºC
to 4º
C
Walk
-in re
friger
ator
N/A
24hr
case
6 hou
rs pa
ckMa
x -12
ºC (T
arge
t -1
8ºC
to-2
3ºC)
6mths
(-18º
C to
-23º
C)19
2hotc
akes
per
carto
n64
serve
s per
carto
n
38
10.8k
g16
inne
r bag
s per
ca
rton.
12 ho
tcake
s pe
r bag
1hou
r in
hotca
ke st
orag
e co
ntaine
r with
lid
and i
cepa
ck
Prep
table
Retur
n ho
tcake
s in
seale
d cam
bro
conta
iner t
o walk
-in
refrig
erato
r. Us
e firs
t ne
xt da
y
N/A
Ensu
re pr
e-sta
ged h
otcak
es
do no
t exc
eed 1
hrse
cond
ary
shelf
life i
n ho
tcake
co
ntaine
r with
ice
pack
and l
idHo
tcake
Syru
pN/
AN/
ADr
y stor
eN/
ASt
ore i
n wire
ba
sket
abov
e HL
Zdu
ring
brea
kfast
10ºC
to 27
ºC4m
ths10
ºC to
27ºC
120 s
erve
s per
ca
rton
N/A
48.2
4kg
N/A
Rash
er B
acon
7day
s (inc
l thaw
tim
e)W
alk-in
refrig
erato
r.W
alk-in
refrig
erato
r aft
er op
ening
use
first n
ext d
ay
72hr
s for
who
le ca
seBa
con s
hould
be
thawe
d in w
alk-
in re
friger
ator
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)12
0 day
s-1
8ºC
to -2
3ºC
395-
405
slice
s per
ca
rton.
5 inn
er
sleev
es
N/A
811
.7kg
N/A
2hrs
grill
side
freez
erLid
ded
Camb
ro
conta
iner r
eces
sed
into g
rill-si
de fr
eeze
r
12-1
5hrs
per
sleev
e
Rosti
(Ro
und
Hash
Brow
n)N/
ARe
ach i
n fre
ezer
-18º
C to
-23º
CRe
move
at th
e end
of
brea
kfast
and
retur
n to w
alk in
fre
ezer
(-18º
C to
-23º
C).
Use f
irst th
e nex
t da
y
N/A
Must
be co
oked
fro
m fro
zen
state.
Any
temp
va
riatio
ns w
ill aff
ect fi
nishe
d pr
oduc
t qua
lity.
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)6m
ths(-1
8ºC
to -2
3ºC)
6 inn
er ba
gs pe
r ca
rton,
39 pe
r inne
r ba
g, 23
4 per
box
N/A
312
.5kg
N/A
Saus
age L
ink7 d
ays i
nclud
ing
thaw
time
Walk
-in re
friger
ator,
2hrs
over
ice i
n grill
ar
ea
Refrig
erato
r1º
C to
4ºC
24hr
s at 1
ºC to
4º
C Re
turn t
o walk
-in
fridge
, use
first
next
day
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)90
days
(-18
ºC to
-2
3ºC)
264p
er ca
rton
2 per
serve
512
.15kg
12x2
2 unit
s
pAgE 15
pq
rg
Version: January2012
BrEAkfAST mENu prODuCTS
Prod
uct
Seco
ndar
y Sh
elf L
ifeSe
cond
ary S
tora
geLo
catio
nLo
catio
n af
ter
Brea
kfas
t Per
iod
Thaw
Tim
eMi
sc
Info
rmat
ion
Rece
iving
Tem
pPr
imar
y She
lf Li
feCa
rton
Cou
nt Y
ield
Targ
et Q
ty/
Serv
eSt
ack
heig
htCa
se
weig
ht
(gro
ss)
Carto
n co
nfig
urat
ion
Saus
age P
atties
2hrs
Reac
h-in
or gr
ill-sid
e fre
ezer
Walk
-in fr
eeze
r use
firs
t the n
ext d
ayN/
AFa
t con
tent
17.0%
to 22
%.
Ensu
re sa
usag
e bo
xes a
re fu
lly
seale
d at
trans
ition,
to av
oid fr
eeze
r bu
rn. O
nly br
ing
out e
noug
h sa
usag
e for
2hr
perio
d usa
ge in
Ca
mbro
co
ntaine
r
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)3m
ths(-1
8ºC
to -2
3ºC)
120p
atties
per
carto
nN/
A9
13.6k
gN/
A
Seas
oned
Av
ocad
o5 d
ays i
n un
open
ed ba
g,48
hour
s in
open
ed ba
g
Walk
-in re
friger
ator
N/A
16 ho
urs
4 hou
rs ter
tiary
shelf
life o
n dr
ess b
ench
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)24
mon
thsTa
rget
15.5
serve
s pe
r pou
ch. 3
72
serve
s per
carto
n (b
ased
on 11
g ser
ve
size)
Bage
l: 11g
Burg
er: 3
0g4
6.5kg
24x2
27g
Spra
y Coo
king
Oil(S
CO)
30 da
ysSt
ock r
oom
N/A
N/A
With
at le
ast 6
da
ys re
maini
ng
at tim
e of
deliv
ery.
Deliv
eries
with
mi
xed u
se th
ru
code
smay
occu
r
10ºC
to 27
ºC12
mths
10ºC
to 27
ºC11
76 s
pray
s per
kgN/
A2
13.5k
gN/
A
Toma
to Sl
iceSl
ice 1
hour
2 hou
rs
Total
: 3 hr
s
Walk
-in fr
idge
MFY
prep
table
Leav
eat P
rep t
able
if with
in se
cond
ary
shelf
life
N/A
Was
h befo
re
use.
A tot
al of
10%
may b
e un
dersi
zed o
r ov
ersiz
ed
10ºC
to 27
ºCGu
ide:10
days
fro
m da
y of
pack
. Gra
de 4-
5tom
atoes
(10º
C to
27ºC
).If g
ood q
uality
ma
y be u
sed
after
10 da
ys
from
pack
ed
date
31-3
5 slic
es pe
r kg
appr
ox 60
toma
toes
per c
arton
63mm
to 89
mm
N/A
110
.4kg
N/A
pAgE 16
rEguLAr mENu prODuCTSp
qr
g
Version: January2012
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw T
ime
Misc
In
form
atio
nRe
ceivi
ng T
emp
Prim
ary S
helf
Life
Carto
n C
ount
Yiel
dTa
rget
Qty
/ Se
rve
Stac
k he
ight
Case
we
ight
(g
ross
)
Carto
n co
nfig
urat
ion
10:1
Pattie
s2h
rsGr
ill-sid
e fre
ezer
N/A
Fat c
onten
t 17
.0% -
22.0%
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)3m
ths-1
8ºC
to -2
3ºC
303-
309
N/A
914
.1kg
N/A
4:1 P
atties
2hrs
Grill-
side
freez
erN/
AFa
t con
tent
19.0%
-24
%Ma
x -12
ºC (T
arge
t -1
8ºC
to -2
3ºC)
3mths
-18º
C to
-23º
C11
7-11
9N/
A8
14.1k
gN/
A
3:1 P
atties
2hrs
Grill-
side
freez
erN/
AFa
t con
tent
19.0%
-24
%Ma
x -12
ºC (T
arge
t -1
8ºC
to -2
3ºC)
3mths
-18º
C to
-23º
C86
-88
N/A
813
.6kg
N/A
Apple
s Slic
es (8
0gba
g)Fo
llow
Use B
y Date
Stor
e in C
ounte
r re
friger
ation
at 1º
C to
4ºC
N/A
N/A
1ºC
to 4º
C14
days
from
day o
f pa
ck 1º
C to
4ºC.
Mi
nimum
into
store
sh
elf lif
eis 1
0 day
s inc
l. day
of de
liver
y
12 ba
gsN/
A5
.96kg
12 x
80g
Avoc
ado -
Seas
oned
5 day
s in u
nope
ned b
ag,
48 ho
urs i
n ope
ned b
agW
alk-in
refrig
erato
r16
hour
s4 h
ours
tertia
ry sh
elf lif
e on
dres
s ben
ch
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)24
mon
thsTa
rget
15.5
serve
s pe
r pou
ch. 3
72
serve
s per
carto
n (b
ased
on 11
g ser
ve
size)
Bage
l: 11g
Burg
er: 3
0g4
6.5kg
24x2
27g
Bage
l48
hr (in
cl tha
w tim
e)Bu
n Stor
age A
rea
Stac
k 12 h
rsTr
ay 3
hrs
Thaw
10ºC
to
27ºC
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)90
days
-18º
C to
-23
ºC60
118
6.1kg
30 ba
gels
per
pillow
, 2 pi
llows
pe
r tra
yBa
lsami
c Sa
ladDr
essin
gN/
ASe
rvice
area
10
ºCto
27ºC
N/A
N/A
10ºC
to 27
ºC27
0 day
s10
ºC to
27ºC
150 p
ortio
ns1 p
er cl
assic
sa
ladN/
A6.6
5kg
1 x 15
0
BBQ
Sauc
e14
days
10ºC
to 27
ºC in
sq
ueez
e bott
leKi
tchen
are
a in
sque
eze b
ottle.
Bott
le to
be st
ored
at 10
ºC to
27
ºC
N/A
N/A
10ºC
to 27
ºC18
0 day
s18
3 ser
ves p
er
bottle
/36
6 ser
ves p
er
carto
n
21g
1x4k
g
Big M
ac®
Sauc
e24
hrs
at ro
om te
mp.
Refrig
erate
at clo
se.
Use f
irst n
ext d
ay.
Prep
table
N/A
Stor
e all
canis
ters t
abs
down
; do n
ot pr
e pu
ll tab
s.
1ºC
to 4º
C4m
ths1º
C to
4ºC
20 tu
bes p
er ca
se/36
to
37 bu
rger
s per
74
0mL t
ube
N/A
715
.2kg
N/A
Bulk
Salt
Follo
w us
e thr
u date
Bulk:
air t
ight c
ambr
o or
conta
iner
N/A
Tertia
ry sh
elf lif
e: sh
aker
24hr
s. Di
scar
d on c
lose
10ºC
to 27
ºC24
mths
10ºC
to 27
ºC24
00 s
erve
s per
ca
rton
5g/1
bask
et frie
s4
10kg
N/A
Accu
salt d
ispen
ser:
fry
statio
nBu
ns (f
resh
)N/
AN/
AN/
AN/
A10
ºC to
27ºC
6 day
s(in
cl da
y of b
ake)
10
ºC to
27ºC
See r
aw pr
oduc
t info
N/A
17 br
own
crates
N/A
N/A
Buns
(fro
zen)
48hr
(incl
thaw
time)
Grill
area
Stac
k 12 h
rsTr
ay 3
hrs
Thaw
10ºC
to
27ºC
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)60
days
-18º
C to
-23º
CSe
e raw
prod
uct in
foN/
A17
brow
n cra
tesN/
AN/
A
pAgE 17
pq
rg
Version: January2012
rEguLAr mENu prODuCTS
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw T
ime
Misc
In
form
atio
nRe
ceivi
ng T
emp
Prim
ary S
helf
Life
Carto
n C
ount
Yiel
dTa
rget
Qty
/ Se
rve
Stac
k he
ight
Case
we
ight
(g
ross
)
Carto
n co
nfig
urat
ion
Caes
ar S
alad
Dres
sing
N/A
Servi
ce ar
ea at
10
ºC to
27ºC
N/A
24hr
s in
sque
eze b
ottle.
Re
friger
ate at
clo
se an
d use
firs
t nex
t day
. Re
seal
pack
aft
er us
e. Re
move
only
quan
tity re
quire
d fro
m frid
ge.
10ºC
to 27
ºC27
0 day
s10
ºC to
27ºC
150 p
ortio
ns1p
er C
aesa
r sa
ladN/
A6.6
5kg
1 x 15
0
Caes
ar S
auce
7day
s at 1
ºC to
4ºC
Seale
d con
taine
rN/
APl
ace o
n dre
ss
benc
h, pla
ce in
ch
iller a
t end
of
shift
and u
se fir
st the
next
day
1ºC
to 4º
C18
0 day
s1º
C to
4ºC
238s
erve
s per
ca
rton
20g p
er
(wra
p)5
5.5kg
10 x
500m
L
Cano
la Oi
l Blen
dFil
ter da
ily. C
hang
e wh
en ne
eded
Stoc
k roo
m/dr
y stor
age/
fry st
ation
N/A
10ºC
to 27
ºC12
mths
unop
ened
10ºC
to
27ºC
1725
ser
ves p
er
carto
nN/
A4
14.2k
gN/
A
Chee
se -
McD
SOS
2hrs
(10º
C to
27ºC
)Pr
ep ta
bleN/
ATe
mper
for 1
ho
ur be
fore u
se.
Fold
bag o
ver
tightl
y retu
rn to
wa
lk-in
at clo
se.
Use f
irst th
e nex
t da
y.
1ºC
to 4º
C21
0 day
s( 7
mon
ths)
1280
slice
s per
ca
rton
N/A
514
.4kg
160 s
lices
per
inner
/8 inn
ers p
er
carto
n
Chee
se -
Swiss
6hrs
total
includ
ing 2h
rs un
wrap
ped
Prep
–tab
le W
alk –
in frid
geN/
AFo
ld ba
g ove
r tig
htly r
eturn
to
walk
–in a
t clo
se. U
se fir
st ne
xt da
y tem
per
for 1
hour
befor
e us
e.
1ºC
to 4º
C21
0 day
s( 7
mon
ths )
960 s
lices
per c
arton
N/A
211
.88kg
80 sl
ices p
er
inner
/8 inn
ers p
er
carto
n
Chick
en
McNu
ggets
®2h
rs. A
t clos
e, re
turn t
o wa
lk-in
freez
er, u
se fir
st ne
xt da
y
Reac
h-in
freez
erN/
AN/
AMa
x -12
ºC (T
arge
t -1
8ºC
to -2
3ºC)
3mths
-18º
C to
-23º
C75
0-78
0 piec
es pe
r ca
rton
N/A
515
.05Kg
x1kg
30x4
75g
Crisp
y Chic
ken
Pattie
s2h
rs. A
t clos
e retu
rn to
wa
lk-in
freez
er, u
se fir
st ne
xt da
y
Reac
h-in
freez
erN/
AN/
AMa
x -12
ºC (t
arge
t -18
ºC to
-23º
C)
12mt
hs a
t -18
ºC to
-23
ºC11
2piec
es/ct
n7x
16 p
ieces
N/A
514
.2Kg
N/A
Cucu
mber
Slic
es2h
rsat
prep
table
,18
hrs i
n sea
led
conta
iner
1ºC
to 4º
C
Prep
table
N/A
Maxim
um sh
elf
life at
the p
rep
table
is 2h
r
10ºC
to 27
ºC10
days
inc
l. day
of de
liver
y10
ºC to
27ºC
325 s
erve
s per
ca
rton
4 half
slice
22.6
2kg
5unit
s
pAgE 18
rEguLAr mENu prODuCTSp
qr
g
Version: January2012
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw T
ime
Misc
In
form
atio
nRe
ceivi
ng T
emp
Prim
ary S
helf
Life
Carto
n C
ount
Yiel
dTa
rget
Qty
/ Se
rve
Stac
k he
ight
Case
we
ight
(g
ross
)
Carto
n co
nfig
urat
ion
Filet-
O-Fis
h®
Portio
ns2h
rs (m
ax -
2 ctns
at
once
). At
clos
e, re
turn t
o wa
lk-in
freez
er, u
se fir
st the
next
day
Reac
h-in
freez
erN/
AN/
AMa
x -12
ºC (T
arge
t -1
8ºC
to -2
3ºC)
6mths
(-18º
C to
-23º
C)Po
rtion w
eight
-64g
120 p
er ca
seN/
A10
8kg
N/A
Fren
ch F
ries
Arch
: 30 m
ins m
ax. U
se
as cl
ose t
o fro
zen a
s po
ssibl
e
Arch
Fry
Disp
ense
rN/
ADi
scar
d left
over
pr
oduc
t atc
lose
-12º
C m
ax(T
arge
t -18
ºC to
-23º
C)
9mths
-18º
C to
-23º
C88
0-92
5ser
ves p
er10
0kg
N/A
8N/
A5b
ags x
3kg
Froz
en F
ry Di
spen
ser:
N/A
Froz
en F
ry Di
spen
ser
N/A
At cl
ose,
place
fro
zen f
ries i
nto a
conta
iner w
ith a
lid an
d plac
e in
walk-
in fre
ezer
at
-18º
C to
-23º
C.
Use f
irst n
ext
day.
Italia
n St
yle
Dres
sing
N/A
Servi
ce ar
ea at
10
ºC to
27ºC
N/A
N/A
10ºC
to 27
ºC27
0 day
s10
ºC to
27ºC
150 s
erve
s per
ca
rton
1N/
AN/
A15
0 sac
hets
Ketch
up -
bulk
pouc
h14
days
in op
ened
po
uch
Walk
-in re
friger
ator
N/A
Labe
l stor
age
conta
iner w
hen
prod
uct r
emov
ed
from
origi
nal
carto
n
10ºC
to 27
ºC18
0 day
s96
8.2 se
rves p
er
carto
n10
mls
412
.84kg
12 x
1kg
24 ho
urs
Dres
s ben
chN/
A
Ketch
up -
Sach
etsLa
bel s
torag
e co
ntaine
r whe
n pr
oduc
t rem
oved
fro
m or
igina
lca
rton
10ºC
to 27
ºC21
0 day
s15
00 s
erve
s per
ca
rton
N/A
416
.7kg
1x15
00 sa
chets
Lettu
ce (s
hred
ded)
2hrs
at pr
ep ta
ble (1
0ºC
to 27
ºC).
Disc
ard
unus
ed le
ttuce
on cl
ose
Prep
table
N/A
Do no
t stor
e ba
gs ou
t of
carto
n in w
alk-in
. Ba
gs sh
ould
have
no vi
sible
moist
ure i
nside
ba
g prio
r to
open
ing.
1ºC
to 4º
C10
days
1ºC
to 4º
C.
Minim
um in
to sto
re
shelf
life i
s 6 da
ys
incl. d
ay of
deliv
ery
4 x 2.
5kg /
31-3
5bu
rger
s per
kgN/
A6
10.5k
g4 x
2.5k
g
Mayo
-pac
kets
Labe
l stor
age
conta
iner w
hen
prod
uct r
emov
ed
from
origi
nal
carto
n
10ºC
to 27
ºC18
0 day
s20
4 sac
hets
N/A
53.5
kg10
g x 20
4
McCh
icken
® Pa
tties
2hrs.
At c
lose,
retur
n to
walk-
in fre
ezer
, use
first
next
day
Reac
h-in
freez
erN/
AN/
AMa
x -12
ºC (T
arge
t -1
8ºC
to -2
3ºC)
3mths
(-18º
C to
-23º
C)9 b
ags/1
8 per
ba
g/162
per c
ase
N/A
514
.9kg
N/A
pAgE 19
pq
rg
Version: January2012
rEguLAr mENu prODuCTS
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw T
ime
Misc
In
form
atio
nRe
ceivi
ng T
emp
Prim
ary S
helf
Life
Carto
n C
ount
Yiel
dTa
rget
Qty
/ Se
rve
Stac
k he
ight
Case
we
ight
(g
ross
)
Carto
n co
nfig
urat
ion
McCh
icken
® Sa
uce
24hr
s at
room
temp
. re
friger
ate at
clos
e. Us
e firs
t nex
t day
Prep
table
N/A
Stor
e all
canis
ters t
abs
down
, do n
ot pr
e-pu
ll tab
s
1ºC
to 4º
C5m
ths1º
C to
4ºC
20 tu
bes p
er ca
se/36
to
37 bu
rger
s per
74
0mL t
ube (
base
don
20mL
serve
)
N/A
715
.2kg
N/A
McNu
gget®
Sau
ceN/
ASe
rvice
area
at10
ºC to
27ºC
N/A
N/A
10ºC
to 27
ºC4m
ths10
ºC to
27ºC
Swee
t’n’S
our -
250
Barb
eque
-25
0Sw
eet M
ustar
d -20
0
1 per
6 pa
ck2 p
er 10
pack
5 77.7
7kg
6.2kg
N/A
Mint
& Y
oghu
rt Sa
uce
3 day
sat 1
ºC to
4ºC
Seale
d con
taine
rN/
A24
hrs
in sq
ueez
e bott
le.
Refrig
erate
at
close
and u
se
first th
e nex
t day
. Re
seal
pack
aft
er us
e. Re
move
only
quan
tity re
quire
d fro
m frid
ge.
10ºC
to 27
ºC5m
ths10
ºC to
27ºC
Targ
et 21
(Ran
ge 19
to
23) s
erve
s per
po
uch
Targ
et 21
0 (Ra
nge
190 t
o 230
) ser
ves
per c
arton
20g p
er
serve
/wra
p5
5.9kg
10 x
500m
L
Musta
rd-B
ulk24
hrs
at pr
ep ta
ble. 1
4 da
ys (a
fter o
penin
g with
lid
on)
Prep
table
N/A
Agita
te be
fore
filling
disp
ense
r10
ºC to
27ºC
12mo
nths u
nope
ned
10ºC
to 27
ºC3x
4.2lt b
ottles
per
case
1190
–132
3 se
rving
s /lt
413
kg3x
4.2lt b
ottles
per
case
Onion
s (d
ehyd
rated
)W
hen r
econ
stitut
ed,
4 hrs
on pr
ep ta
ble 10
ºC
to 27
ºC. 2
4hrs
1ºC
to 4º
C
Prep
table
N/A
N/A
10ºC
to 27
ºC12
mths
10ºC
to 27
ºC32
bags
/385
servi
ngs p
er 35
0g
pack
N/A
511
.5kg
N/A
Onion
s (sli
vere
d fre
sh)
2hrs
at pr
ep ta
ble (1
0ºC
to 27
ºC).
Open
ed ba
gs -
use w
ithin
24hr
s of
open
ing
Prep
table
N/A
N/A
1ºC
to 4º
C10
days
1ºC
to 4º
C.
Minim
um in
to sto
re
shelf
life i
s 6 da
ys
incl. d
ay of
deliv
ery.
135s
erve
s per
kg7g
53.3
kg6 x
500g
Onion
Reli
sh3 d
ays a
t 1ºC
to 4º
CSe
aled c
ontai
ner
N/A
Seco
ndar
y she
lf life
at pr
ep ta
ble
is 24
hrs i
n sq
ueez
e bott
le
10ºC
to 27
ºC12
mon
ths 10
ºC to
27
ºCTa
rget
30 (r
ange
29
to 31
) ser
ves p
er
pouc
h. Ta
rget
240
(rang
e 232
to 24
8)
serve
s per
carto
n
25g
48.7
5kg
8x1k
g
Parm
esan
Che
ese -
Shav
edBe
st be
fore d
atePr
ep ta
bleN/
AFo
ld ba
g ove
r tig
htly.
7 day
s at
1ºC
to 4º
C
1ºC
to 4º
C7m
ths1º
C to
4ºC
360 s
erve
s per
ca
rton
17g e
venly
co
ver
80%
of sa
lad
42.2
kg18
x 10
0g pa
ckets
Pick
lesFu
ll day
’s us
e 10º
Cto
27ºC
Prep
table
N/A
N/A
10ºC
to 27
ºC9m
ths10
ºC to
27ºC
1630
-210
0sli
ces
per c
arton
N/A
410
.6kg
4 x 2.
5kg
Prem
ium C
hicke
n Sa
uce
3 day
s at 1
ºC to
4ºC
In lid
ded c
ontai
ner in
or
igina
l pou
chN/
ATe
rtiary
shelf
life
at pr
ep ta
ble is
24
hrs i
n squ
eeze
bo
ttle
1ºC
to 4º
C12
0 day
s re
friger
ated
880 s
erve
s per
ca
rton
10ml
’s4
11.1k
g10
x 1L
pAgE 20
rEguLAr mENu prODuCTSp
qr
g
Version: January2012
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw T
ime
Misc
In
form
atio
nRe
ceivi
ng T
emp
Prim
ary S
helf
Life
Carto
n C
ount
Yiel
dTa
rget
Qty
/ Se
rve
Stac
k he
ight
Case
we
ight
(g
ross
)
Carto
n co
nfig
urat
ion
Prem
ium M
ixed
Salad
Seale
d Cam
bro
conta
iner in
walk
-in
refrig
erato
r1º
C to
4ºC.
Pre
p tab
le 2h
rs
Prep
table
N/A
Do no
t stor
e ba
gs ou
t of
carto
n in w
alk-in
.
1ºC
to4º
C9 d
ays 1
ºC to
4ºC.
Mi
nimum
into
store
sh
elf lif
e is 4
days
inc
l. day
of de
liver
y.
145-
156
burg
ers
per c
arton
.70
g (ga
rden
)14
g (b
urge
rs)
32.8
kg5 x
500g
Rash
er B
acon
7day
s (inc
l thaw
time)
Walk
-in re
friger
ator.
72hr
s for
who
le ca
seBa
con s
hould
betha
wed i
n walk
-in
refrig
erato
r
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)12
0 day
s-1
8ºC
to -2
3ºC
395-
405
slice
s per
ca
rton.
5 inn
er
sleev
es
N/A
811
.7kg
N/A
2hrs
grill
side f
reez
erLid
ded
Camb
ro
conta
iner r
eces
sed i
nto
grill-
side f
reez
er
12-1
5hrs
per
sleev
e
Red O
nion R
ings
2hrs
Prep
table
N/A
Open
ed ba
gs to
be
used
with
in 24
hrs
1ºC
to 4º
C9 d
ays 1
ºC to
4ºC.
Mi
nimum
into
store
sh
elf lif
e is 4
days
inc
l. day
of de
liver
y
17–2
0 ser
ves p
er
inner
N/A
21.2
kg4x
250g
Seas
oning
Grill
86
:14As
per s
tated
prim
ary
shelf
life
Open
ed po
uch s
tored
in
airtig
ht co
ntaine
rN/
ATe
rtiary
shelf
life:
shak
er 24
hrs.
Disc
ard o
n clos
e
10ºC
to 27
ºC12
mths
10ºC
to 27
ºCTa
rget
1700
serve
s pe
r bag
. 25,5
00
serve
s per
carto
n
0.5g
213
.8kg
15x9
00g
24 ho
urs
Seas
oning
shak
er
Seas
oning
3:1
Angu
s30
days
Open
ed po
uch s
tored
in
airtig
ht co
ntaine
rN/
A24
hour
s in
seas
oning
sh
aker
10ºC
to 27
ºC7m
ths 1
0ºC
to 27
ºCTa
rget
115 s
erve
s pe
r bag
. 923
serve
s pe
r car
ton
0.94
2.48k
g8x
300g
24 ho
urs
Seas
oning
shak
erSe
ared
Chick
en
Fillet
s2h
rsGr
ill sid
e fre
ezer
N/A
N/A
Max -
12ºC
(Tar
get
-18º
C to-
23ºC
)9m
ths-1
8ºC
to -2
3ºC
12 x
10 in
ners
120
serve
s per
carto
nN/
A5
12.72
kgN/
A
Spra
y Coo
king O
il(S
CO)
30 da
ysSt
ock r
oom
N/A
N/A
10ºC
to 27
ºC12
mths
10ºC
to 27
ºC11
76 s
pray
s per
kgN/
A2
13.5k
gN/
A
Swee
t Chil
li Sau
ce-
bulk
5 day
s at 1
0ºC
to 27
ºDr
y stor
eN/
ARe
place
lid on
bo
ttle10
ºC to
27ºC
9mths
10ºC
to 27
ºCTa
rget
27 (r
ange
27
to 28
) ser
ves p
er
pouc
h. Ta
rget
27
(rang
e 260
to 28
0)
serve
s per
carto
n
20g p
er
(wra
p)4
6.8kg
10x5
00mL
(670
g)24
hrs
in sq
ueez
e bott
le.
Use f
irst th
e nex
t day
Prep
table
-sq
ueez
e bo
ttle. R
esea
led po
uch
Tand
oori S
auce
5 day
s at 1
ºC to
4ºC
Seale
d con
taine
rN/
A24
hrs
in sq
ueez
e bott
le.
Refrig
erate
at
close
and u
se
first th
e nex
t day
. Re
seal
pack
aft
er us
e. Re
move
only
quan
tity re
quire
d fro
m frid
ge.
10ºC
to 27
ºC9m
ths10
ºC to
27ºC
Targ
et 35
(ran
ge 32
to
38) s
erve
s per
po
uch.
Targ
et 35
0 (ra
nge 3
20 to
380)
se
rves p
er ca
rton
11g p
er
(wra
p)5
5.9kg
10x5
00mL
pouc
hes
pAgE 21
pq
rg
Version: January2012
rEguLAr mENu prODuCTS
Prod
uct
Seco
ndar
y She
lf Li
feSe
cond
ary S
tora
geLo
catio
nTh
aw T
ime
Misc
In
form
atio
nRe
ceivi
ng T
emp
Prim
ary S
helf
Life
Carto
n C
ount
Yiel
dTa
rget
Qty
/ Se
rve
Stac
k he
ight
Case
we
ight
(g
ross
)
Carto
n co
nfig
urat
ion
Tarta
r Sau
ce24
hrs
at ro
om te
mp.
Refrig
erate
at cl
ose.
Use f
irst n
ext d
ay
Prep
table
N/A
Stor
e all
canis
ters t
abs
down
, do n
ot pr
e-pu
ll tab
s
1ºC
to 4º
C4m
ths1º
C to
4ºC
20 tu
bes p
er ca
se.
36-
37 bu
rger
s per
74
0mL
N/A
715
.2kg
N/A
Toma
toes
Slice
1 ho
ur---
------
------
------
------
------
2 hou
rsTo
tal : 3
hour
s
Walk
-in fr
idge
------
------
------
------
------
---MF
Y Pr
ep ta
ble
N/A
A tot
al of
10%
ma
y be
unde
rsize
d or
over
size
7.2ºC
min p
ulp
temp
Guide
:10 da
ys fr
om
day o
f pac
k. Gr
ade
4-5 t
omato
es(1
0ºC
to 27
ºC).
If goo
d qua
lityma
y be
used
after
10
days
from
pack
ed
date
31-3
5 slic
es pe
r kg
appr
ox 60
toma
toes
per c
arton
63mm
to
89mm
110
.4kg
10kg
Tortil
la (8
inch
)48
hrs (
incl th
aw tim
e) at
10ºC
to 27
ºCDe
li stat
ion sh
elf6h
rs (th
aw in
sin
gle la
yer
only)
Keep
bag f
olded
ov
er on
ce
open
ed. B
efore
op
ening
fan
tortill
as in
pack
to
assis
t with
se
para
tion
Max -
12ºC
(Tar
get
-18º
C to
-23º
C6m
ths(-1
8C to
-23º
C)96
serve
s1
84.4
kg12
x 8 p
ack
Tortil
la (1
0 inc
h)48
hrs (
incl th
aw tim
e) at
10ºC
to 27
ºCDe
li stat
ion sh
elf6h
rs (th
aw in
sin
gle la
yer
only)
Keep
bag f
olded
ov
er on
ce
open
ed. B
efore
op
ening
fan
tortill
as in
pack
to
assis
t with
se
para
tion
Max -
12ºC
(Tar
get
-18º
C to
-23º
C)6m
ths(-1
8ºC
to -2
3ºC)
96se
rves
16
9.07k
g8 x
12 pa
ck
pAgE 22
rEguLAr mENu prODuCTSp
qr
g
Version: January2012
Buns
Regu
larQu
arte
r Po
unde
r®Bi
g Ma
c®So
urdo
ugh
Bun
Bage
ls
Colou
rLig
ht to
mediu
m br
own
Light
to me
dium
brow
nLig
ht to
mediu
m br
own
Light
to me
dium
brow
nLig
ht go
lden b
rown
wi
th da
rker r
ing on
bo
ttom
Widt
hNA
NANA
8.8 to
10.2
cmN/
ADi
amete
r9.5
to 9.
8 cm
9.5 to
10.2c
m9.5
to 9.
8 cm
11.6
to 13
cm9.2
to 11
.0cm
Over
all H
eight
3.8 to
4.4 c
m4.1
to 4.
8mm
5.7 to
6.4 c
m4.9
to 5.
5 cm
3.5 to
4.5c
mSe
ed D
istrib
ution
None
Unifo
rm &
even
Unifo
rm &
even
None
None
Shap
eSy
mmetr
ical
Symm
etrica
lSy
mmetr
ical
Recta
ngle
with
tracto
r tre
ad cr
own
Max h
olesiz
e 2.5c
m/
Min v
isible
de
pres
sion
Slice
Heig
ht16
mm
16 m
m16
mm19
mm
N/A
Pack
ing5 d
ozen
per
crate
5 doz
en pe
r cra
te2.5
doze
n per
cra
te4 d
ozen
per c
rate
30 pe
r slee
ve x
4 =
120 p
er ca
rton
Prop
erty
Han
dlin
g fo
r Qua
lity M
acFr
ies●
Use o
nly fr
ozen
fries
to lo
ad th
e disp
ense
r and
to fil
l the b
aske
ts.●
Maxim
um 30
minu
tes in
Arch
Fry
dispe
nser
or ba
skets
.●
Froz
en F
ry Di
spen
ser.
At cl
ose,
place
fries
into
a con
taine
r with
a lid
and p
lace i
n walk
-in fr
eeze
r at -
18ºC
to -
23ºC
. Use
first
next
day.
●Ne
ver r
efree
ze th
awed
Mac
Frie
s. Di
scar
d all t
hawe
d frie
s at c
losing
.●
Disc
ard M
ac F
ries i
f you
find i
ce in
the p
acka
ging.
●Di
scar
d Mac
Frie
s tha
t are
expo
sed i
f the c
ase i
s dam
aged
.●
Hand
le Ma
c Frie
s with
TLC
.●
Once
Mac
Frie
s are
cook
ed, tr
ansfe
r the
m to
the du
mp tr
ay st
raigh
t awa
y.
Quali
ty C
hara
cter
istics
●Se
rve in
a ful
l bag
or bo
x.●
Outsi
de, a
fry i
s ten
der a
nd cr
isp, p
rope
rly sa
lted,
and g
olden
brow
n (na
tural
colou
r var
iation
is ac
cepta
ble).
●If y
ou br
eak o
ne in
half,
you’l
l see
a sli
ght s
epar
ation
betw
een t
he co
re an
dthe
crus
t.●
Inside
, the c
ore i
s tas
ty, w
ith a
fluffy
, bak
ed po
tato-
like t
extur
e.●
It has
a fre
sh co
oked
potat
o flav
our.
●It’s
hot, f
resh
, and
neve
r gre
asy
●Ma
x Tim
e in F
ry Ba
gging
Stat
ion =
7 mi
ns
Fren
ch F
ry Q
ualit
y●
Any p
rodu
ct wh
ich ex
ceed
s the
“Use
Thr
u”da
te sta
mped
on th
e car
ton m
ust b
e disc
arde
d.●
Fries
shou
ld be
cook
ed as
clos
e to f
roze
n stat
e as p
ossib
le to
maxim
ize qu
ality
and t
he re
staur
ant’s
fry y
ield.
●Fr
ies M
UST
NOT
be th
awed
in ca
rton o
r inne
r bag
s, thi
s affe
cts qu
ality
and y
ield.
Chec
k sala
d -p
re m
ade f
or sa
le?Op
erati
ons t
o con
firm –
this i
s the
holdi
ng tim
e if th
ey ar
e pre
made
Prod
uct
Rece
iving
Tem
pPr
imar
y She
lf Li
feCa
rton
Coun
t/ yie
ldIn
ner P
kg
Coun
tSt
ack
Heig
htSe
cond
ary
Shelf
Life
Fren
chFr
ies-1
2ºC
max,
Targ
et-1
8ºC
to-2
3ºC
9mths
-18º
C to
-23º
C88
0-92
5sma
ll se
rves p
er10
0kg
5bag
s at
3kg p
er
carto
n
6Ar
ch 30
mins
, Use
as
clos
e to f
roze
n as
poss
ible
Cano
la O
ilBlen
d10
ºC to
27ºC
12mt
hs(1
0ºC
to27
ºC)
4Fil
ter da
ily, c
hang
e wh
en ne
cess
ary
Fry S
alt10
ºC to
27ºC
2 yrs
(10º
C to
27ºC
)1 b
ag co
ntains
6 x
2kg
Shak
er24
hrs
Stra
nd L
engt
h7.5
cm +
5cm
-7.5c
m5c
m or
less
40%
40%
20%
Yield
Conv
ersio
n Fac
tor:
1 med
ium se
rving
= 1.
42 re
gular
servi
ngs
1 lar
ge se
rving
= 2
regu
lar se
rving
sYi
eld R
ange
840-
880
small
servi
ngs p
er 10
0kg
Tom
atoe
s deli
very
/ rec
eipt p
roce
dure
1.To
matoe
s may
be de
liver
ed in
the c
hiller
secti
on of
trail
ers (
1ºC
to 4º
C) pr
ovide
d the
y are
prote
cted s
o tha
t the
pulp
tempe
ratur
e doe
s not
fall b
elow
7.2ºC
.2.
Ever
y car
ton of
toma
toes m
ust b
e ope
ned a
nd in
spec
ted by
the r
eceiv
ing m
anag
er. C
heck
for:
●Si
zera
nge.
●Ri
pene
ssra
nge t
o ena
ble us
age o
ver s
helf l
ife pe
riod.
●Da
mage
, bru
ising
and s
kin bl
emish
es.
●Co
lour g
rade
●3-
4 on d
elive
ry●
5-6 r
eady
to us
eAl
l cre
dit cl
aims m
ust b
e sup
porte
d by r
eleva
nt co
mmen
ts on
McK
ey D
istrib
ution
invo
ices (
rece
ivable
pulp
temp,
cond
ition o
f toma
toes o
n rec
eipt)
-othe
rwise
cred
it will
be re
fused
.W
hole
tomato
es sh
ould
be st
ored
in th
e car
ton in
the w
alk-in
refrig
erato
r. So
rt tom
atoes
daily
to en
sure
the r
ipest
tomato
es (c
olour
grad
e 5-6
) are
used
first.
The s
kin of
fres
h pro
duce
can c
ontai
n har
mful
bacte
ria. It
is cr
itical
that th
ese s
urfac
es ar
e was
hed t
horo
ughly
in
cold
water
prior
to be
ing sl
iced/c
ut.
Asse
mbl
ed P
rodu
cts -
Salad
Hol
ding
Tim
ePr
oduc
tHo
ldin
gTim
eTe
mpe
ratu
reGa
rden
Sala
d8 h
ours
1ºC
to 4º
CIt i
s rec
omme
nded
that
resta
uran
ts "m
ake t
o ord
er" g
arde
n sala
ds
Cucu
mbe
r Pre
para
tion
.Ens
ure t
hat g
loves
are u
sed t
o rem
ove p
lastic
film
from
cucu
mber
s and
whil
st cu
cumb
ers a
re be
ing cu
t.
pAgE 23
pq
rg
Version: January2012
TrOuBLE ShOOTiNg
Ingr
edien
tPr
oblem
Caus
esRe
med
iesAp
ple S
lices
Disc
olour
edPe
rfora
tion i
n bag
Fault
y sea
ls. R
eque
st RP
CBl
emish
es, b
ruisi
ngRo
ugh h
andli
ngDi
scar
d pro
duct
if tem
pera
ture p
robe
d. Ke
ep pr
oduc
t refr
igera
ted 1º
C to
4ºC
Apple
Pies
Too g
reas
yPi
es no
t coo
ked f
or lo
ng en
ough
Chec
k coo
king t
ime
Prod
uct h
as be
en le
ft ove
r vat
to co
olDo
n’t le
ave o
ver v
at to
cool
Too h
otPi
es no
t allo
wed t
o coo
lfor 1
0 minu
tesPi
es m
ust b
e coo
led fo
r 10 m
inutes
Vat te
mper
ature
too h
ighCh
eck v
at tem
pera
ture
Too c
oldPr
oduc
t has
exce
eded
holdi
ng tim
eMa
rk ex
pirati
on tim
e on b
oxes
and a
lway
s adh
ere t
o it
Vat te
mper
ature
too l
owCh
eck v
at tem
pera
ture
Merch
andis
er te
mper
ature
too l
owCh
eck m
erch
andis
er te
mper
ature
Little
or no
bubb
lesOu
t of d
ate ra
w pr
oduc
tCh
eck u
se th
ru da
tesTe
mper
ature
abus
e of r
aw pr
oduc
tSt
ore i
n cold
est p
art o
f free
zer,
away
from
the d
oor
Incor
rect
stora
geKe
ep pi
es co
vere
d at a
ll tim
es, h
old m
inimu
m sto
cks i
n rea
ch in
free
zer
Bage
lsTo
o ligh
t/und
ertoa
sted
Comp
ress
ion se
tting i
ncor
rect
Ensu
re co
mpre
ssion
settin
g is D
5 to a
chiev
e cor
rect
visua
l cha
racte
ristic
sBa
gel to
cold
befor
e toa
sting
Ensu
re B
agels
are t
hawe
d pro
perly
Too d
ark/
over
toaste
d/ bu
rnt
Comp
ress
ion se
tting i
ncor
rect
Ensu
re co
mpre
ssion
settin
g is D
5 to a
chiev
e cor
rect
visua
l cha
racte
ristic
Bage
ls Dr
yCh
eck s
econ
dary
shelf
life (
48 ho
urs i
nclud
ing 3
hour
thaw
time)
Ensu
re op
ened
pack
ets ar
e cov
ered
after
brea
kfast
Grea
sy cr
ust
Bage
ls ov
er bu
ttere
dEn
sure
prop
er S
pray
cook
ing O
il app
licati
onBe
ef Pa
ttyGr
easy
/sogg
yGr
ill se
ttings
inco
rrect
Chec
k grill
settin
gsSm
allGr
ill too
hot
Chec
k sett
ings a
sap
Pattie
s ove
rcook
ed,r
aw pr
oduc
t out
ofsp
ecific
ation
Chec
k grill
calib
ratio
n and
proc
edur
esUn
derco
oked
pattie
sTh
ere a
re a
numb
er of
poss
ible c
ause
s.DO
NOT
SER
VEUN
DERC
OOKE
D ME
ATCH
ECK
PROD
UCT,
EQU
IPME
NT A
ND P
ROCE
DURE
S. R
efer t
o the
Tr
ouble
shoo
ting G
uide i
n Res
taura
nt Es
senti
als W
orkb
ook
Over
cook
ed pa
tties/
dry p
atties
or ho
les in
pattie
s
Seco
ndar
y she
lf life
exce
eded
in gr
ill-sid
efre
ezer
Ensu
re a
syste
m ex
istst
o mea
sure
seco
ndar
y she
lf life
(eg m
anua
l cloc
k)Ta
rget
remo
val ti
mes n
otbe
ing m
etFo
llow
up on
crew
proc
edur
es: *
Pattie
s not
being
plac
ed/ta
ken o
ff the
grill
follow
ing
Patty
Plac
emen
t Guid
e. Ne
ver c
ook m
ore t
han a
full r
unCo
oking
times
too h
igh*R
eview
food
safet
y pro
cedu
res
Carb
on on
pattie
sSp
atulas
and g
rill sc
rape
rs no
t sha
rpen
edRe
place
or sh
arpe
n blad
esRe
lease
shee
ts no
t wipe
d*E
nsur
e rele
ase s
heets
are w
iped 4
times
hour
ly (e
very
15 m
inutes
) with
acle
an
sanit
ised g
rill cl
othBe
ef Pa
tty B
urge
rsGr
easy
Times
set in
corre
ctly
Chec
k tim
ers
Grill
tempe
ratur
e is i
ncor
rect
Chec
k grill
calib
ratio
nPa
tties n
ot ce
ntred
on bu
nEn
sure
corre
ct pr
oced
ures
follo
wed
Too m
uch s
auce
Chec
k pro
cedu
res a
nd di
spen
ser s
etting
s
pAgE 24
TrOuBLE ShOOTiNgp
qr
g
Version: January2012
Ingr
edien
tPr
oblem
Caus
esRe
med
iesBu
nsSt
ale or
cupp
ed bu
nsSt
orag
e of c
rates
in di
rect
air flo
w fro
m ev
apor
ators
and/o
r ho
t air e
xistin
g fro
m ma
chine
sSt
orag
e bu
ns aw
ay fr
om ic
e mac
hine,
evap
orato
rs, ai
r con
dition
ing du
cts, d
irect
sunli
ght a
nd ex
cess
heat
and/o
r exc
ess c
old
Pillo
w pa
cks o
pene
d prio
r to n
eed
Only
open
pillo
w pa
cks o
n bun
s whe
n rea
dy to
use
Pillo
w pa
ck op
ened
in th
e cen
tre of
the p
acka
ging
Open
the b
un pi
llow
pack
on th
e side
edge
to al
low fo
lding
Open
ed pi
llow
pack
sare
not c
over
ed pr
oper
ly on
clos
eAl
ways
clos
e and
fold
over
bun p
acka
ging w
hen n
ot in
use (
eg. c
lose)
Raw
mater
ial is
sue
Subm
it a R
PCSw
eatin
g on p
acka
geSt
ored
inap
prop
riatel
yEn
sure
buns
are s
tored
in an
area
with
good
air c
ircula
tion
Buns
have
not th
awed
enou
ghAl
low co
nden
satio
n to d
ry be
fore u
seSl
oped
buns
Slice
d heig
ht no
t 16m
m (R
egs/M
acs),
19mm
(Q
uarte
r/Sou
rdou
gh)
Subm
it a R
PC
Over
comp
ress
ed bu
nsInc
orre
ct toa
ster c
ompr
essio
nEn
sure
that
comp
ress
ion se
ttings
for t
he ra
pid to
aster
are c
orre
ct(h
ighlig
hted
settin
gs)
Unev
en to
astin
gBu
n toa
ster T
eflon
wor
nFo
llow
up on
plan
ned m
ainten
ance
on T
eflon
s. Re
place
Tefl
on w
hen w
orn
Buns
for F
ilet-O
-Fish
®Dr
yRe
move
d fro
m ste
amer
too e
arly
Ensu
re bu
ns ar
e stea
med f
or co
rrect
time
Buns
cupp
ed an
d stal
eCo
ver b
uns w
hene
ver p
ossib
leBu
ns ou
t of d
ateDi
scar
d out
of da
te bu
nsSt
eam
cycle
too s
hort
Ensu
re fu
ll cyc
le co
mplet
edW
ater li
nes c
logge
dDe
-scale
lines
asap
Stain
ing o
n stea
med b
uns
Calci
um bu
ild up
onVe
nturi p
late
Ensu
re ni
ghtly
clea
n of c
over
, top p
late,
Ventu
ri plat
e and
spatu
laEn
sure
mini
mum
of mo
nthly
delim
eCa
rbon
ated D
rinks
Too w
eak
Not e
noug
h syru
pCh
eck s
yrup c
alibr
ation
Too m
uch i
ceEn
sure
ice i
s nev
er fil
led ab
ove t
op of
the l
ogo
Drink
s dra
wn to
o ear
lyDo
not p
re-p
our t
oo m
any d
rinks
Too s
weet
Too m
uch s
yrup
Chec
k syru
p cali
brati
on, c
heck
wate
r flow
rate
Not e
noug
hcar
bona
tion
CO2 p
ress
ure t
oo lo
wCh
eck p
ress
ure o
n Mult
iplex
Draw
temp
eratu
retoo
high
Chec
k dra
w tem
pera
ture a
nd ic
e ban
k on M
ultipl
exTo
o muc
h car
bona
tion
CO2 p
ress
ure t
oo hi
ghCh
eck p
ress
ure o
n Mult
iplex
Draw
time t
oo fa
stCh
eck w
ater f
low ra
teCh
eese
Not m
elted
Chee
se to
o cold
Do no
t use
chee
se st
raigh
t from
the r
efrige
rator
Muffin
s in t
oaste
r too
early
/unde
rtoas
tedEn
sure
corre
ct pr
oced
ures
follo
wed
pAgE 25
pq
rg
Version: January2012
TrOuBLE ShOOTiNg
Ingr
edien
tPr
oblem
Caus
esRe
med
iesCo
ffee (
Espr
esso
Pron
to)Bi
tter t
aste
Dirty
/oily
hopp
ers
Clea
n hop
pers
daily
Mach
ine ne
eds c
leanin
gCl
eanin
g mac
hines
. Foll
ow O
PS cl
eanin
g pro
cedu
res
Milk
has b
eeno
verh
eated
. Ens
ure m
ilk te
mper
ature
in the
unit i
s at 1
o C to
4o CCo
ffee h
as be
en ov
erex
tracte
dCh
eck m
achin
e sett
ings:
●Do
sage
●Di
spen
se tim
e●
Incor
rect
grind
-ca
ll tec
hnici
an to
adjus
t grin
dW
ater f
ilters
need
repla
cing
Chan
ge w
ater
filter
sDr
y pale
bean
sCo
ffee b
eans
are n
otfre
shCh
eck p
rimar
y and
seco
ndar
y she
lf life
. Ens
ure b
eans
are b
eing s
tored
in an
airtig
ht co
ntaine
r in a
cool,
dark,
dry p
lace.
Ensu
re co
ffee b
eans
are n
ot lef
t in th
e hop
per f
or lo
nger
than
4 ho
urs
No or
little
Cre
maMa
chine
need
s clea
ning
Clea
n mac
hine.
Follo
w OP
S cle
aning
proc
edur
esCo
ffee b
eans
are n
otfre
shCh
eck p
rimar
y and
seco
ndar
y she
lf life
. Ens
ure b
eans
are b
eing s
tored
in an
airtig
ht co
ntaine
r in a
cool,
dark,
dry p
lace.
Mach
ine se
ttings
notc
orre
ctCh
eck m
achin
e sett
ings:
●Do
sage
●Di
spen
se tim
e●
Incor
rect
grind
-ca
ll tec
hnici
an to
adjus
t grin
dInc
orre
ct gr
indCa
ll Tec
hnici
an to
adjus
t grin
dBu
rnt/V
ery d
ark C
rema
Mach
ine se
ttings
notc
orre
ctCh
eck m
achin
e sett
ings:
●Do
sage
●Di
spen
se tim
eInc
orre
ct gr
indCa
ll Tec
hnici
an to
adjus
t grin
dCo
ffee(
Filter
ed)
Too s
trong
Not e
noug
h wate
rCh
eck w
ater
volum
eQC
7 filt
er ne
eds c
hang
ingCh
ange
QC7
filter
Too m
uch c
offee
being
used
Chec
k whic
h bre
w cy
cle is
being
used
and e
nsur
e cor
rect
amou
nt of
coffe
e is u
sed
Too w
eak
Too m
uch w
ater
Chec
k wate
r vo
lume
Not e
noug
h coff
ee be
ing us
edCh
eck w
hich b
rew
cycle
is be
ing us
ed an
d ens
ure c
orre
ct am
ount
of co
ffee i
s use
dTe
mper
ature
of ur
n too
low
Chec
k urn
temp
eratu
reBi
tter
Prod
uct h
as ex
ceed
ed ho
lding
time
Alwa
ys di
scar
d coff
ee af
ter ha
lf an h
our
Too m
uch c
offee
being
used
Chec
k whic
h bre
w cy
cle is
being
used
and e
nsur
e cor
rect
amou
nt of
coffe
e is u
sed
Pot n
ot rin
sed a
fter e
ach b
rew
Alwa
ys rin
se po
t afte
r eac
h bre
wUr
n is d
irtyEn
sure
mac
hine i
s clea
ned c
orre
ctly a
t the c
lose o
f bus
iness
each
day
Temp
eratu
re of
urn i
s too
high
Chec
k tem
pera
ture o
f the u
rnPr
oduc
t has
exce
eded
shelf
life
Disc
ard a
ny ou
t of d
ate pr
oduc
t
pAgE 26
TrOuBLE ShOOTiNgp
qr
g
Version: January2012
Ingr
edien
tPr
oblem
Caus
esRe
med
iesCr
ispy C
hicke
n Patt
yUn
derco
oked
Vat te
mp in
corre
ctCh
eck s
etting
sW
rong
numb
er pi
eces
in ba
sket
Maxim
um 4
piece
s per
bask
etInc
orre
ct pr
ogra
m se
lected
Ensu
re co
rrect
prog
ram
is se
lected
Prod
uct r
emov
ed be
fore c
ycle
comp
lete
Adhe
re to
corre
ct co
oking
times
. Che
ck co
rrect
item
remo
ved f
rom
vat if
using
mult
i-pr
oduc
t vats
Stick
ing to
bask
etBa
sket
not s
easo
ned
Seas
on ba
sket
in oil
prior
to us
eCu
cumb
erSh
rivele
ddeh
ydra
ted sl
ices
Out o
f sec
onda
ry sh
elf lif
eUs
e olde
st sto
ck fir
st. A
dher
e to s
econ
dary
holdi
ng tim
eFil
et-O-
Fish®
Bur
ger
Dry
Not e
noug
h tar
tar sa
uce
Chec
k pro
cedu
re, c
heck
sauc
e gun
Filet-
O-Fis
h® P
ortio
nGr
easy
/sogg
yTo
o muc
h sau
ceCh
eck p
roce
dure
s and
disp
ense
r sett
ings
Vat te
mp/tim
er se
ttings
inco
rrect
Chec
k sett
ings a
sap
Fryin
g oil o
ldCh
eck a
nd ch
ange
if ne
eded
Prod
uct p
ulled
early
Ensu
re pr
oced
ures
corre
ctPr
oduc
t ove
r vat
too lo
ngOn
ly dr
ain fo
r 5-1
0 sec
s max
imum
Stick
ing to
bask
etBa
sket
not s
easo
ned
Seas
on ba
sket
in oil
Fren
ch F
ries
Limp/g
reas
y/sog
gyVa
t temp
/timer
settin
gs in
corre
ctCh
eck s
etting
s asa
pOl
d oil
Chec
k and
chan
ge as
need
edFr
ies th
awed
and r
efroz
enDi
scar
d at c
lose,
neve
r refr
eeze
Fries
pulle
d ear
ly wh
en co
oking
Chec
k cre
w pr
oced
ures
Reco
very
time i
ncor
rect
Chec
k rec
over
y tim
ePr
oduc
t left o
ver v
at too
long
Only
drain
for 5
to 10
secs
Holdi
ng tim
e exc
eede
dCh
eck h
olding
times
Too m
any f
ries b
oxed
upBa
g up a
s req
uired
Fries
not c
ooke
d fro
m fro
zen
Cook
as cl
ose t
o fro
zen a
s pos
sible.
Max
imum
30 m
ins at
room
tempe
ratur
eLig
ht frie
sVa
t temp
/timer
settin
gs in
corre
ctCh
eck s
etting
s asa
pOi
l leve
l too h
ighDr
ain if
requ
ired
New
oilOi
l will
colou
r afte
r sev
eral
runs
Dark
fries
Vat te
mp/tim
er se
ttings
inco
rrect
Chec
k sett
ings a
sap
Oil is
old
Chec
k and
chan
ge if
need
edSt
icking
toge
ther
Bask
et no
t sea
sone
dSe
ason
bask
et in
oil pr
ior to
filling
upNo
t sha
ken
Chec
k pro
cedu
res,
shak
e afte
r 30 s
ecs
Bask
ets ov
erfill
edCh
eck c
rew
proc
edur
esLo
w oil
leve
lTo
p off i
f nee
ded
Cold,
blan
d, im
prop
er se
tting
Fries
held
too lo
ng in
the du
mping
tray
or he
ld too
long
in
pack
ages
in rib
bon r
ack
Do no
t hold
fries
long
er th
an 7
mins
in fr
y dum
p tra
y, pa
ckag
e jus
t befo
re se
rving
Fron
t 2 rib
bon r
acks
used
Chec
k pro
cedu
res:
do no
t use
“coo
l zon
e”Fr
ies no
t salt
ed, u
nder
salte
dSa
lt frie
s imm
ediat
ely a
fter d
umpin
g into
the d
ump a
rea
pAgE 27
pq
rg
Version: January2012
TrOuBLE ShOOTiNg
Ingr
edien
tPr
oblem
Caus
esRe
med
iesFr
ench
Frie
s (co
nt)To
o muc
h salt
to to
o littl
e salt
Salt e
ach b
aske
t sep
arate
ly. If
accu
salt d
ispen
ser &
fry s
alt is
being
used
ensu
re
only
one a
pplic
ation
occu
rs. D
o not
shak
e acc
usalt
disp
ense
r whe
n app
lying
fry s
alt.
Hash
Bro
wns
Dark/
grea
sy/so
ggy
Vat te
mp/tim
er se
ttings
inco
rrect
Chec
k sett
ings a
sap
Oil o
ldCh
eck a
nd ch
ange
as ne
eded
Prod
uct p
ulled
early
Chec
k pro
cedu
res
Reco
very
time i
ncor
rect
Chec
k rec
over
y tim
ePr
oduc
t held
over
vat to
o lon
gOn
ly dr
ain fo
r 5-1
0 sec
sFr
ont r
ibbon
rack
s use
dCh
eck p
roce
dure
s do n
ot us
e fro
nt ra
ckHo
lding
time e
xcee
ded
Chec
k hold
ing tim
esHo
tcake
sDr
y/har
d edg
esInc
orre
ct he
ating
prog
ram
selec
tedEn
sure
prop
er ha
ndlin
g acc
ordin
g to S
OCHo
ld tim
e exc
eeds
72 ho
urs
Do no
t exc
eed 7
2hr s
econ
dary
shelf
lifei
ncl th
aw tim
ePr
e-sta
ged h
otcak
es no
t kep
t in a
seale
d Cam
bro c
ontai
ner
Keep
pre-
stage
d hotc
akes
cove
red a
t all t
imes
Pre-
stage
d hotc
akes
left a
t roo
m tem
p afte
r bre
akfas
tRe
turn p
re-st
aged
hotca
kes t
o the
walk
-in af
ter br
eakfa
stTo
o hot
Heate
d too
long
Chec
k ove
n sett
ingCo
ld sp
otsPr
oduc
t not
thawe
d befo
re he
ated
Ensu
re pr
oper
thaw
ingBr
oken
hotca
kes
Case
drop
ped
Hand
le wi
th ca
reDr
y cru
mbly
hotca
kes
Exce
eded
72hr
seco
ndar
y she
lf life
Do no
t exc
eed 7
2hr s
econ
dary
shelf
life i
nclud
ing th
awtim
eLe
ttuce
Wilte
d or li
mpSt
orag
e/dist
ributi
on to
o cold
/hot
Ensu
re pr
oduc
t at d
elive
ry is
at 1º
C to
5ºC
and i
n stor
age i
s betw
een 1
ºCan
d 4º
C.
Rejec
t if ou
tside
1ºC
and 5
ºCMc
Chick
en®
Burg
erDr
y/sog
gyNo
t eno
ugh s
auce
Chec
k pro
cedu
res a
nd di
spen
ser s
etting
sTo
o muc
h sau
ceCh
eck p
roce
dure
s and
disp
ense
r sett
ings
Vat te
mp/tim
er se
ttings
inco
rrect
Chec
k sett
ing as
apFr
ying o
il old
Chec
k and
chan
ge if
need
edMc
Chick
en®
Portio
nsUn
der c
ooke
dVa
t temp
eratu
re se
ttings
inco
rrect
Chec
k sett
ings
Bask
et is
over
filled
Chec
k bas
ket
Prod
uct p
ulled
befor
e full
y coo
ked
Chec
k cor
rect
prod
uct r
emov
al if u
sing m
ulti-p
rodu
ct va
tsAd
here
to co
rrect
cook
ing tim
esSt
icking
to ba
sket
Bask
et no
t sea
sone
dSe
ason
bask
et in
oilDa
mage
d coa
ting
Roug
h han
dling
of pa
tties
McCh
icken
pattie
s are
frag
ile, h
andle
with
extra
care
pAgE 28
TrOuBLE ShOOTiNgp
qr
g
Version: January2012
Ingr
edien
tPr
oblem
Caus
esRe
med
iesMc
Nugg
ets®
Dry,
chew
yOv
er-h
eld in
UHC
●Fo
llow
up on
UHC
timer
s●
Ensu
re P
LS is
in us
e, an
d adh
ere t
o●
Ensu
re F
IFO
is ad
here
d to
Nugg
ets ha
ve be
en th
awed
and r
e-fro
zen
●En
sure
nugg
ets re
main
froze
n at a
ll tim
es●
Ensu
re re
ach-
in fre
ezer
seals
are i
n goo
d wor
king o
rder
●En
sure
that
nugg
ets ar
e cov
ered
on cl
ose
●En
sure
reac
h-in
freez
er is
n’t ov
erfill
edUn
derco
oked
SHOU
LD N
OT B
E SE
RVED
UND
ER A
NY
CIRC
UMST
ANCE
SCH
ECK
PRO
DUCT
, EQU
IPME
NT A
ND P
ROCE
DURE
S
Raw
mater
ial is
clum
ped t
ogeth
er/do
uble
nugg
etsSu
bmit
at RP
CVa
t temp
and t
ime i
ncor
rect
Chec
k all s
etting
s asa
p
Vat r
ecov
ery t
ime e
xcee
ds m
axim
um●
Ensu
re oi
l is fil
led to
the l
ine in
the v
at●
Refer
to R
ation
ale se
ction
of R
EW fo
r tro
ubles
hooti
ngPr
oduc
t pull
ed ea
rly w
hen c
ookin
gCh
eck c
rew
proc
edur
esOi
l leve
l too l
owTo
p up a
s req
uired
Bask
et is
over
filled
Follo
w up
with
crew
proc
edur
esSt
icking
to ba
sket
Bask
et is
not s
easo
ned
Seas
on ba
sket
with
oilNu
ggets
have
not b
een s
hake
n at d
uty tim
erFo
llow
up w
ith cr
ew pr
oced
ures
Dama
ged c
oatin
gRo
ugh h
andli
ng of
nugg
ets●
Seas
on ba
sket
with
oil●
Hand
le nu
ggets
with
care
Dehy
drate
dRa
w ma
terial
is te
mper
ature
abus
ed●
Do no
t ove
r fill
the re
ach-
in fre
ezer
●Ch
eck r
aw m
ateria
ls in
freez
er●
Chec
k fre
ezer
temp
eratu
re●
Ensu
re op
ened
bags
in fr
eeze
r are
cove
red
Nugg
ets ha
ve no
t bee
n dra
ined p
rope
rly●
Drain
for 5
-10 s
ecs
●Do
not h
ang b
aske
ts of
cook
ed pr
oduc
t abo
ve th
e vats
Prem
ium M
ixed S
alad
Wilte
d, br
own o
r pink
in ap
pear
ance
, slim
y or
smell
yTe
mper
ature
abus
e, ou
t of c
ode
Chec
k inc
oming
temp
s are
1ºC
to 4º
CCh
eck s
torag
e tem
ps ar
e 1ºC
to 4º
CCh
eck d
ress
benc
h hold
ing tim
es
Rash
er B
acon
Dark,
dehy
drate
dIm
prop
er co
oking
or ov
erho
lding
Cook
and
hold
in UH
C ac
cord
ing to
SOC
pAgE 29
pq
rg
Version: January2012
TrOuBLE ShOOTiNg
Ingr
edien
tPr
oblem
Caus
esRe
med
iesRo
sti (R
ound
Has
h Bro
wn)
Dark/
Grea
sy/S
oggy
Vat te
mp/tim
er se
ttings
inco
rrect
Chec
k se
ttings
ASA
POi
l old
Chec
k and
chan
ge as
need
edPr
oduc
t pull
ed ea
rlyCh
eck p
roce
dure
sRe
cove
ry tim
e inc
orre
ctCh
eck r
ecov
ery t
ime
Prod
uct h
eld ov
er va
t too l
ong
Only
drain
5-10
seco
nds
Holdi
ng tim
e exc
eede
dCh
eck h
olding
times
Roun
d Egg
sRu
bber
y or r
unny
Over
cook
ed or
unde
rcook
ed. O
n grill
too l
ong.
Holdi
ng tim
e exc
eede
dCh
eck c
ookin
g tim
e and
temp
eratu
reCh
eck h
old te
mp/tim
e in
UHC
Sauc
esDi
fficult
to sq
ueez
e out
of bo
ttleSa
uces
too c
old/no
t temp
ered
Temp
er sa
uces
and t
urn u
pside
down
. Do n
ot sto
re sq
ueez
e bott
les in
rail
Wro
ng no
zzle
size
Chan
ge to
corre
ct siz
e noz
zles a
s per
Deli
Cho
ices P
rodu
ct Pr
epar
ation
Stati
on
Guide
Low
bottle
volum
eTo
p up s
quee
ze bo
ttleRa
w pr
oduc
ts do
not m
eet M
cDon
ald’s
Quali
ty St
anda
rds
Comp
lete a
Raw
Pro
duct
Comp
laint
notic
eSa
usag
e Patt
yDr
yGr
ill se
ttings
inco
rrect
Chec
k grill
settin
gsGr
easy
/sogg
yGr
ill se
ttings
inco
rrect
Chec
k grill
settin
gsSm
allGr
ill too
hot, p
atties
over
cook
ed, r
aw pr
oduc
t out
of sp
ecific
ation
Chec
k sett
ings a
sap
Chec
k grill
calib
ratio
n and
proc
edur
esSe
ared
Chic
ken F
illets
Raw
or un
derco
oked
Grill
settin
g inc
orre
ctCh
eck g
rill se
ttings
Ensu
re w
ater f
unne
l on t
op of
poac
her is
func
tionin
g ie.
empti
es du
ring c
ookin
g cyc
leCh
eck
oper
ation
of w
ater
funne
l
Ensu
re co
rrect
cook
ing pr
oced
ure N
B 2 s
ided c
ook p
roce
ssRe
fer to
REW
proc
edur
eSe
ason
ed A
voca
doSh
akes
No ta
steNo
t eno
ugh s
yrup
Chec
k syru
p cali
brati
onAi
r orifi
ce bl
ocke
d or w
rong
size
Chec
k air o
rifice
and c
hang
e if to
o sma
llTo
o thic
kNo
t eno
ugh s
yrup
Chec
k syru
p cali
brati
onDr
aw te
mper
ature
too l
owCh
eck d
raw
tempe
ratur
eAi
r mix
ratio
inco
rrect
Re-p
rime m
achin
eAi
r orifi
ce bl
ocke
d or t
oo sm
allCh
eck a
ir orifi
ce an
d cha
nge i
f too s
mall
Too m
uch s
yrup
Chec
k syru
p cali
brati
onTo
o thin
Draw
temp
eratu
re to
o high
Chec
k dra
w tem
pera
ture
Is the
fros
t up c
ycle
worki
ng?
Chec
k fro
st up
cycle
at ne
xt op
portu
nity
Air t
o mix
ratio
inco
rrect
Re-p
rime m
achin
eRe
servo
ir tem
p too
war
mCh
eck r
eser
voir t
empe
ratur
e
pAgE 30
TrOuBLE ShOOTiNgp
qr
g
Version: January2012
Ingr
edien
tPr
oblem
Caus
esRe
med
iesSo
ft Ser
veNo
taste
Air o
rifice
bloc
ked o
r wro
ng si
zeCh
eck a
ir orifi
ce an
d cha
nge i
f too s
mall
Draw
temp
too l
owCh
eck d
raw
temp
Air t
o mix
ratio
inco
rrect
Re-p
rime m
achin
eTo
o thic
kAi
r orifi
ce bl
ocke
d or t
oo sm
allCh
eck a
ir orifi
ce an
d cha
nge i
f too s
mall
Draw
temp
too h
ighCh
eck d
raw
temp
Is the
fros
t up c
ycle
worki
ng?
Chec
k fro
st up
cycle
at ne
xt op
portu
nity
Too t
hinAi
r to m
ix ra
tio in
corre
ctRe
-prim
e mac
hine
Rese
rvoir t
emp t
oo w
arm
Chec
k res
ervo
ir tem
pTa
rtar S
auce
Bitte
rPr
imar
y/sec
onda
ry sh
elf lif
e exc
eede
dCh
eck s
helf l
ife an
d disc
ard i
f nee
ded
Toma
toes
Split/
shriv
elled
Over
ripe o
r mish
andle
d or t
empe
ratur
e abu
seSo
rt pr
oduc
t dail
y. St
ore t
omato
es in
a co
ol dr
y plac
e or o
n rac
king i
n walk
inre
friger
ator if
toma
toes r
ipen t
oo qu
ickly
No ge
l in ce
ntre o
f toma
toOu
t of s
econ
dary
shelf
life
Adhe
re to
seco
ndar
y she
lf life
Tortil
la (8
”, 10
”)St
icking
Tortil
las no
t sep
arate
d befo
re op
ening
pack
Fan t
ortill
as in
pack
prior
to op
ening
to as
sist w
ith se
para
tion
Tortil
las no
t thaw
ed in
a sin
gle la
yer
Brea
king
Insuff
icien
tly th
awed
in ba
gEn
sure
prod
uct is
not c
old be
fore u
se
Wra
p (Co
mplet
e)To
o wet
Prep
area
may
be w
etCl
ean a
nd sa
nitise
all p
rep a
rea a
nd dr
yTo
o wet
Too d
ryEx
cess
amou
nts of
cond
imen
tsRe
view
crew
proc
edur
es fo
r cor
rect
amou
nts. E
nsur
e rac
k/grid
is in
use a
t the d
eli
prep
stati
onW
raps
held
on H
LZ pr
ior to
servi
ngCo
mmun
icate
with
front
area
wra
p is a
vaila
ble. C
ook t
o ord
erRa
w pr
oduc
t may
have
been
temp
eratu
re ab
used
Revie
w se
cond
ary s
helf l
ives o
f pro
duct.
Disc
ard a
ny pr
oduc
t that
exce
eds s
helf l
ifeIns
uffici
ent a
moun
t of c
ondim
ents
Revie
w cre
w pr
oced
ures
Too d
ryOd
d flav
our o
r odo
urInc
orre
ct bu
ild se
quen
ceRe
view
crew
proc
edur
esW
raps
left u
ncov
ered
Ensu
re w
raps
are k
ept c
over
ed be
fore u
seRa
w ma
terial
shelf
life a
nd qu
antity
not m
eetin
g McD
onald
’s sta
ndar
dsRe
view
all us
ethr
u cod
es an
d disc
ard a
ny pr
oduc
ts tha
t exc
eed s
helf l
ife
Odd f
lavou
r or o
dour
Wra
ps he
ld pr
ior to
servi
ngCo
mmun
icate
with
front
area
. Coo
k to o
rder
as pr
oduc
ts ar
e ava
ilable
pAgE 31
pq
rg
Version: January2012
mcCAfE EquipmENT
Equi
pmen
tW
arm
up
time
Calib
ratio
nTe
mp
Com
pres
sion
(gap
setti
ng)
WGP
C40
(Sta
inles
s Co
ated
)
Com
pres
sion
(gap
setti
ng)
WGP
C40A
T/ A
TC
(Tef
lon
Coat
ed)
2WGP
C41A
SC
(S/S
teel
plat
en)
Woo
dson
Pr
ess
Toas
ter
30 m
in20
5ºC
±10
ºC1.
0mm
2. 10
mm3.
20mm
4. 30
mm5.
40mm
1. 5m
m2.
10mm
3. 15
mm4.
20mm
5. 25
mm6.
30mm
7. 35
mm8.
40mm
Equi
pmen
tCo
ol D
own
Tim
eRe
frige
rate
d Te
mps
All D
isplay
Cab
inets
60mi
n1º
C to
4ºC
Pres
s Toa
ster
Tim
es &
Pro
duct
s30
sec
Crois
sant
-Ham
& C
hees
eBr
eads
/Loav
es -
Bana
na, C
arro
t, Ora
nge
45 se
cCr
oissa
nt -J
am &
Butt
er
90 se
cTh
ick cu
t toas
tTo
asted
San
dwich
-Ch
eese
& T
omato
110 s
ecTo
asted
San
dwich
-Ha
m, C
hees
e & T
omato
Toas
ted S
andw
ich -
Ham
& Ch
eese
Spec
ifica
tion
for t
he C
afin
a and
Fra
nke E
spre
sso
Coffe
e
War
m up
time
4-7m
insCo
ffee d
ispen
se te
mp83
ºC to
88ºC
Tea W
ater d
ispen
se te
mp91
ºC to
96°C
Cafin
a Alp
ha 12
C 2M
-Mc
Café
Esp
ress
o Co
ffee
Spec
ifica
tions
(Ref
eren
ce ti
me:
15 se
c)Pr
oduc
tW
eight
(g)
Disp
ense
Tim
e (se
c)Fi
nish
ed
Prod
uct i
n Cu
p (v
olum
e in
mL)
ex
cl Cr
ema
Espr
esso
9±0.5
g22
±2se
c45
-50
Small
9±0.5
g22
±2se
c45
-50
Stro
ng S
mall
12±0
.5g27
±2se
c50
-55
2 Sma
ll/Tall
17±0
.5g
(9gm
/cup)
22±2
sec
85-9
0
Stan
dard
14.5±
0.5g
28±2
sec
65-7
0
Stro
ng S
tanda
rd17
±0.5g
32±2
sec
70-7
5
2 Stan
dard
*29
±1g
(14.5
g/cup
)56
±4se
c13
5±5 (
65-7
0pe
r cup
)
Cafin
a C5 1
2C 2M
-Mc
Café
Esp
ress
o Co
ffee S
pecif
icatio
ns
(Ref
eren
ce ti
me:
15 se
c)Pr
oduc
tW
eight
(g)
Disp
ense
Tim
e (s
ec)
Fini
shed
Pr
oduc
t in
Cup
(vol
ume
in m
L) ex
cl Cr
ema
Espr
esso
9±0.5
g25
±2se
c45
-50
Small
9±0.5
g25
±2se
c45
-50
Stro
ng S
mall
12±0
.5g25
±2se
c50
-55
2 Sma
ll/Tall
17±0
.5g(9
gm/cu
p)35
±2se
c90
-100
Stan
dard
14.5±
0.5g
30±2
sec
65-7
0
Stro
ng S
tanda
rd17
±0.5g
32±2
sec
70-7
5
2 Stan
dard
*29
±1g(
14.5g
/cup)
60±4
sec
135±
5 (65
-70
per c
up)
Fran
ke E
volu
tion
EII2
M HD
(Cer
amic)
-McC
afé E
spre
sso
Coffe
e Sp
ecifi
catio
nsPr
oduc
tW
eight
(g)
Disp
ense
Tim
e (se
c)Fi
nish
ed
Prod
uct i
n Cu
p (v
olum
e in
mL)
excl
Crem
aEs
pres
so9±
0.5g
16±2
sec
45-5
0Sm
all9±
0.5g
16±2
sec
45-5
0St
rong
Sma
ll11
.5±0.5
g18
±2se
c55
-60
2 Sma
ll/1 T
all*
16±0
.5g
24±2
sec
80-8
5St
anda
rd14
.5±0.5
g22
±2se
c65
-70
Stro
ng S
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pAgE 32
mcCAfE EquipmENTp
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pAgE 33
pq
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Version: January2012
mcCAfE BEvErAgES
Non
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ever
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All re
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ased
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at-in
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ary d
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n ave
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thie
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rmat
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ppin
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ngo-
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rawb
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Frap
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pAgE 34
mcCAfE BEvErAgESp
qr
g
Version: January2012
Coffe
e Bas
ed B
ever
age R
ecip
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form
atio
nBe
vera
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pAgE 35
pq
rg
Version: January2012
mcCAfE prODuCTS
Seco
ndar
y She
lf Li
fe an
d Th
awin
g (M
cCaf
é)Pr
oduc
tCa
rton
Con
figSt
ack
Heig
htSe
cond
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Life
/ Lo
catio
nMa
x Ti
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n Di
splay
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net/C
ookie
Jar
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feCa
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Case
Weig
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kg(g
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125 d
aysA
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5 day
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48
Apple
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onMu
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ini9 t
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abine
t10
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-18º
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-23º
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108
3.2kg
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otDa
nish
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5Am
bient
disp
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to 27
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A-1
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to -2
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4mths
-18º
C to
-23º
C36
3.6kg
Baco
n, Sp
inach
& B
rie
Quich
e72
serve
s per
ca
rton
25d
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incl th
aw tim
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2day
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C30
hour
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l pa
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72
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Saus
age R
oll12
rolls
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l thaw
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12 h
ours
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l pa
ckag
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4oC
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ths -1
8ºC
to -2
3ºC
486k
g
Birth
day C
ake
6 Ser
ves p
er
carto
n2
2day
s (inc
l thaw
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refrig
erate
d 1ºC
to 4º
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ºC to
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inner
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serve
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224
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36
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24 h
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AN/
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1.9Ca
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p6 x
750m
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10 w
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ambie
nt 10
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27ºC
N/A
N/A
Ambie
nt 10
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27ºC
2 yea
rs10
ºC to
27ºC
83.11
42.1
Cara
mel L
atte P
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r8 x
1kg
530
days
Airtig
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nister
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nt 10
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27ºC
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27ºC
18mt
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0ºC
to 27
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1-20
5116
-195
116-
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8.5
Cara
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lice
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to 4º
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ays 1
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C56
13kg
Chee
seca
ke
Blue
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ys2 d
ays (
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aw tim
e)
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tight
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iner a
mbien
t10
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-18º
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-23º
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ths -1
8ºC
to -2
3ºC
60
pAgE 36
mcCAfE prODuCTSp
qr
g
Version: January2012
Seco
ndar
y She
lf Li
fe an
d Th
awin
g (M
cCaf
é)Pr
oduc
tCa
rton
Con
figSt
ack
Heig
htSe
cond
ary S
helf
Life
/ Lo
catio
nMa
x Ti
me i
n Di
splay
Cabi
net/C
ookie
Jar
Thaw
Tim
e/Loc
atio
nRe
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empe
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rePr
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lf Li
feCa
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Cou
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ield
Case
Weig
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kg(g
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)Ch
oc C
roiss
ant
9 tra
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s5
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nt dis
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abine
t10
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hrs
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-18º
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-23º
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ths -1
8ºC
to -2
3ºC
273.2
Choc
olate
Brow
nie
Slice
2 tra
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18
brow
nies
44d
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incl th
aw tim
e)am
bient
10ºC
to 27
ºC
3day
s 10º
C to
27ºC
4hou
rs inn
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x or
airtig
ht co
ntaine
r 10
ºC to
27ºC
-18C
º to -
23Cº
6mths
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-23º
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Choc
olate
Chun
kCo
okie
4 x 12
5 day
s (inc
l thaw
time)
ambie
nt10
ºC to
27ºC
5 day
s 10º
C to
27ºC
4 hou
rs18
ºC to
-23º
C18
0 day
s-18º
C to
-23º
C48
Choc
olate
Muffin
3624
hour
s (inc
l thaw
time)
am
bient
10ºC
to 27
ºC24
hour
s 10º
C to
27ºC
8hou
rs inn
er 2
pack
tray
10
ºC to
27ºC
-18º
C to
-23º
C6m
ths -1
8ºC
to -2
3ºC
36
Choc
olate
Drink
ingPo
wder
10ºC
to 27
ºC12
mths
313 s
erve
s per
carto
n (ba
sed
on st
d Hot
Choc
olate)
10x1
kg10
.5
Choc
Car
amel
Haze
lnut S
lice
602
5 day
s (inc
l thaw
time)
ambie
nt 10
ºC to
27ºC
2day
s 10º
C to
27ºC
4 hou
rs air
tight
conta
iner
10ºC
to 27
ºC-1
8Cº t
o -23
Cº6m
ths-1
8ºC
to -2
3ºC
60
Choc
co La
tte P
owde
r8 x
1kg
530
days
Airtig
ht ca
nister
Ambie
nt 10
ºC to
27ºC
N/A
Ambie
nt 10
ºC to
27ºC
18mt
hs 1
0ºC
to 27
ºC10
6-18
238-
658.5
Citru
s Slic
e4 t
rays
x 14
slice
s4d
ays (
incl th
aw tim
e re
friger
ated 1
ºC to
4ºC
4 day
s4 h
ours
airtig
ht co
ntaine
rre
friger
ated1
ºC to
4ºC
-18º
C to
-23º
C6m
ths-1
8ºC
to -2
3ºC
56
Custa
rd T
art
6 x 4
24 d
ays (
incl th
aw tim
e)re
friger
ated 1
ºC to
4ºC
2 day
s 1ºC
to 4º
C7 h
ours
airtig
ht co
ntaine
r 1º
C to
4ºC
-18º
C to
-23º
C3m
ths -1
8ºC
to -2
3ºC
243.9
Cook
ies &
Cre
amCh
eese
cake
4 cak
esx 1
4sli
ces
42d
ays (
incl th
aw tim
e)re
friger
ated 1
ºC to
4ºC
2 day
s 1ºC
to 4º
C24
hour
s inn
er bo
x or
airtig
ht co
ntaine
r 1º
C to
4ºC
(Tar
get-
18ºC
to-2
3ºC)
6mths
-18º
C to
-23º
C56
Crea
m -A
eros
ol12
x 40
0g2
5 day
s/ 1º
C to
4ºC
N/A
N/A
1ºC
to 4º
C12
mths
12 x
400g
cans
/300 s
erve
s8
Crois
sant
Larg
e9 t
rays
x 3 u
nits
5Am
bient
displa
y cab
inet
10ºC
to 27
ºCMa
x 6hr
sN/
A-1
8ºC
to -2
3ºC
4mths
-18º
C to
-23º
C27
2.6
Date
Scon
es20
scon
es x
3 tra
ys24
hour
sat a
mbien
t10
ºC to
27ºC
24 ho
ursa
t amb
ient
10ºC
to 27
ºC4 h
ours
in or
igina
l pac
k or
airtig
ht co
ntaine
rAm
bient
10ºC
to 27
ºC-1
8ºC
to -2
3ºC
6mths
-18º
C to
-23º
C60
2.6
Deca
f Coff
ee B
eans
Rainf
ores
t Allia
nce
1kg
44d
ays a
fter o
penin
g in
an ai
rtight
conta
iner in
aco
ol da
rk pla
ce
Maxim
um tim
e in h
oppe
r ho
urs
N/A
Ambie
nt 10
ºC to
27ºC
6mths
10º
C to
27ºC
68.9
Stan
dard
Ser
ves.
Rang
e 66
to 72
stan
dard
serve
s1.3
Deca
f Gro
und C
offee
1kg
47 d
ays
Airtig
ht co
ntaine
rs in
dark
cool
place
N/A
Ambie
nt 10
ºC to
27ºC
6mths
10º
C to
27ºC
68.9
Stan
dard
Ser
ves.
Rang
e 66
to 72
stan
dard
serve
s1.3
Drink
ing C
hoc (
Hot
Choc
Pow
der)
10 x
1kg
4Ai
rtight
conta
iner
6 wee
ksN/
AAm
bient
10ºC
to 27
ºC12
mths
10º
C to
27ºC
238-
455
10.5
Shak
er7 d
ays
Earl
Grey
Tea
bag
6 x 28
4N/
AAm
bient
N/A
Ambie
nt 10
ºC to
27ºC
2 yea
rs 10
ºC to
27ºC
150 s
erve
s per
carto
n1
Engli
sh B
reak
fast
Teab
ag6 x
284
N/A
Ambie
ntN/
AAm
bient
10ºC
to 27
ºC2 y
ears
10ºC
to 27
ºC15
0 ser
ves p
er ca
rton
1
pAgE 37
pq
rg
Version: January2012
mcCAfE prODuCTS
Seco
ndar
y She
lf Li
fe an
d Th
awin
g (M
cCaf
é)Pr
oduc
tCa
rton
Con
figSt
ack
Heig
htSe
cond
ary S
helf
Life
/ Lo
catio
nMa
x Ti
me i
n Di
splay
Cabi
net/C
ookie
Jar
Thaw
Tim
e/Loc
atio
nRe
ceivi
ng T
empe
ratu
rePr
imar
y She
lf Li
feCa
rton
Cou
nt/Y
ield
Case
Weig
ht
kg(g
ross
)Es
pres
so C
offee
Be
ansR
ainfor
est
Allia
nce
10x 1
kg2
4day
s afte
r ope
ning i
n an
airtig
ht co
ntaine
r ina
cool
dark
place
Maxim
um tim
e in h
oppe
r ho
urs
N/A
Ambie
nt 10
ºC to
27ºC
9mths
10º
C to
27ºC
Targ
et: 68
8Stan
dard
serve
s pe
r car
ton. R
ange
660t
o 710
stand
ard s
erve
s
10.4
Flore
ntine
Coo
kies
6 pac
ks x
12
cook
ies5
7 day
s at a
mbien
t10
ºC to
27ºC
7 day
s at a
mbien
t10
ºC to
27ºC
N/A
Ambie
nt 10
ºC to
27ºC
6mths
at am
bient
10ºC
to 27
ºC72
Gree
n Tea
bag
6 x 28
4N/
AAm
bient
N/A
Ambie
nt 10
ºC to
27ºC
2 yea
rs 10
ºC to
27ºC
150 s
erve
s per
carto
n1
Ham
Slice
s10
inner
s x 20
un
its2
2day
s at 1
ºC to
4ºC.
Re
seal
pack
after
use.
Remo
ve on
ly qu
antity
re
quire
d fro
m frid
ge
N/A
N/A
1ºC
to 4º
C28
days
1ºC
to 4º
C20
0slic
es pe
r car
ton
3
Haze
lnut C
offee
Sy
rup
6 x 75
0mL
210
wee
ks am
bient
10ºC
to 27
ºCN/
AN/
AAm
bient
10ºC
to 27
ºC2 y
ears
10ºC
to 27
ºC24
96.3
Frey
a’sBr
ead
12ba
gs x
700g
48hr
s (inc
l thaw
time)
in
seale
d bag
or co
ntaine
r10
ºC to
27ºC
3 hrs
ambie
nt 10
ºC to
27
ºC3h
rs at
10ºC
to 27
ºCMa
x -12
ºC
(Tar
get-
18ºC
to -2
3ºC)
4mths
at -1
8ºC
to -2
3ºC
12
Icing
Sug
ar -
Pure
(so
ft icin
g mixt
ure)
4 x 50
0g4
Shak
er7 d
ays
Small
prod
ucts
= 2
shak
esLa
rge p
rodu
cts =
3 s
hake
s
10ºC
to 27
ºC2 y
ears
760 s
erve
s per
carto
n2.2
Airtig
ht co
ntaine
r2 m
onths
Jasm
ine G
reen
Te
abag
6 x 28
4N/
AAm
bient
N/A
Ambie
nt 10
ºC to
27ºC
2 yea
rs 10
ºC to
27ºC
150 s
erve
s per
carto
n1
Lami
ngton
s3 x
85
4 day
s (inc
l thaw
time)
refrig
erate
d 1ºC
to 4º
C2 d
ays 1
ºC to
4ºC
7 hou
rs air
tight
conta
iner
1ºC
to 4º
C-1
2ºC
max
(Tar
get-
18º t
o -23
º)6m
ths -1
8ºC
to -2
3ºC
243.3
Latte
Fra
ppe P
owde
r8 x
1kg
530
days
Airtig
ht ca
nister
Ambie
nt 10
ºC to
27ºC
N/A
Ambie
nt 10
ºC to
27ºC
18mt
hs 1
0ºC
to 27
ºC12
1-20
5116
-195
116-
195
8.5
Lemo
n La
ne T
eaba
g6 x
284
N/A
Ambie
ntN/
AAm
bient
10ºC
to 27
ºC2 y
ears
10ºC
to 27
ºC15
0 ser
ves p
er ca
rton
1Ma
ngo F
rapp
e Syru
p6 x
1 ltr
614
days
Refrig
erate
d 1ºC
to 4º
CN/
AAm
bient
10ºC
to 27
ºC18
mths
10º
C to
27ºC
62.5
serve
s per
carto
n7.5
Marsh
mallo
ws2 x
200g
47 d
ays
Seale
d disp
lay ja
rN/
AAm
bient
10ºC
to 27
ºC12
mths
10º
C to
27ºC
220-
240
4.2Mi
lk -F
resh
As pe
r date
code
mar
ked
on pa
ck. R
efrige
rate
1ºC
to 4º
C
Best
used
with
in 4 d
ays
of op
ening
N/A
1ºC
to 4º
C12
days
Moch
a Latt
e Fra
ppe
Powd
er8 x
1kg
530
days
Airtig
ht ca
nister
Ambie
nt 10
ºC to
27ºC
N/A
10ºC
to 27
ºC18
mths
116-
195
serve
s per
carto
n8.5
Panin
i1
2 day
s (inc
l thaw
time)
10ºC
to 27
ºC4 h
ours
10ºC
to 27
ºCwi
th ing
redie
nts1h
our s
ealed
pack
ets or
air
tight
conta
iner1
0ºC
to 27
ºC
-18º
to -2
3ºC
60 da
ys -1
8ºC
to -2
3ºC
50se
rves p
er ca
rton
Pastr
y Glaz
e10
x 50
0g5
7 day
sN/
AN/
A10
ºC to
27ºC
12mt
hs 1
0ºC
to 27
ºC10
0-13
2 se
rves p
er po
uch
(midp
oint 1
16 se
rves)
1000
-13
20 ca
rton (
midp
oint 1
160
serve
s per
carto
n)
5.3
Peca
n Tar
t4 t
rays
x 15
tarts
2 day
s (inc
l thaw
time)
10ºC
to 27
ºC2 d
ays (
incl th
aw tim
e)10
ºC to
27ºC
8 hou
rs at
10ºC
to 27
ºC-1
8ºC
to -2
3ºC
6 mon
ths -1
8ºC
to -2
3ºC
60
pAgE 38
mcCAfE prODuCTSp
qr
g
Version: January2012
Seco
ndar
y She
lf Li
fe an
d Th
awin
g (M
cCaf
é)Pr
oduc
tCa
rton
Con
figSt
ack
Heig
htSe
cond
ary S
helf
Life
/ Lo
catio
nMa
x Ti
me i
n Di
splay
Cabi
net/C
ookie
Jar
Thaw
Tim
e/Loc
atio
nRe
ceivi
ng T
empe
ratu
rePr
imar
y She
lf Li
feCa
rton
Cou
nt/Y
ield
Case
Weig
ht
kg(g
ross
)Pe
pper
mint
Teab
ag6 x
284
N/A
Ambie
ntN/
AAm
bient
10ºC
to 27
ºC2 y
ears
10ºC
to 27
ºC15
0 ser
ves p
er ca
rton
1Pe
pper
mint
Slice
4 tra
ys x
15
serve
s4 d
ays a
t 1ºC
to 4º
C1º
C to
4ºC
1ºC
to 4º
C-1
8º to
-23º
C6 m
ths -1
8ºC
to -2
3ºC
56
Voge
l’s F
ruitT
oast
10loa
ves
x 10
slice
s4
48ho
urs (
incl th
aw tim
e)
and i
n sea
led ba
g or a
ir tig
ht co
ntaine
r)10
ºC to
27ºC
3hou
rs 10
ºC to
27ºC
6 hou
rs in
seale
d bag
or
conta
iner
10ºC
to 27
ºC
-18º
C to
-23º
C4m
ths -1
8ºC
to -2
3ºC
10 lo
aves
per c
arton
, 100
se
rves p
er ca
rton
10.8
Ranc
h Styl
e Dre
ssng
6 x 2.
4kg
127
0 day
s in r
efrige
rator
N/A
N/A
Ambie
nt 10
ºC to
27ºC
270 d
ays 1
0ºC
to 27
ºC11
5214
.4Ra
spbe
rry
Chee
seca
ke4 c
akes
x 14
sli
ces
45 d
ays (
incl th
aw tim
e)re
friger
ated 1
ºC to
4ºC
3 day
s 1ºC
to 4º
C10
hour
s inn
er bo
x or
airtig
ht co
ntaine
r 1º
C to
4ºC
-18º
C to
-23º
C)6m
ths -1
8ºC
to -2
3ºC
50
Rasp
berry
and W
hite
Choc
olate
Muffin
3624
hour
(incl
thaw
time)
ambie
nt 10
ºC to
27ºC
2day
s 10º
C to
27ºC
5hou
rs air
tight
conta
iner
10ºC
to 27
ºC-1
2ºC
max
(Tar
get-
18º t
o -23
º)4m
ths-1
8ºC
to -2
3ºC
36
Soy M
ilk (U
HT)
12 x
1lt2
Best
used
with
in 5 d
ays
of op
ening
/refrig
erate
d1º
C to
4ºC
N/A
N/A
Ambie
nt 10
ºC to
27ºC
6mths
10º
C to
27ºC
168
12.6
Stra
wber
ry Fr
appe
Syru
p6 x
1 ltr
614
days
Refrig
erate
d 1ºC
to 4º
CN/
AAm
bient
10ºC
to 27
ºC18
mths
10º
C to
27ºC
62.5
serve
s per
carto
n7.5
Suga
r Syru
p2 x
750m
L2
30 da
ys 10
ºC to
27ºC
N/A
N/A
Ambie
nt 10
ºC to
27ºC
2 yea
rs 10
ºC to
27ºC
22
Sulta
na S
croll
2 x 12
5Am
bient
displa
y cab
inet
10ºC
to 27
ºCMa
x 6hr
sN/
A-1
8ºC
to -2
3ºC
4mths
-18º
C to
-23º
C24
3.3
Vanil
la Co
ffee S
yrup
6 x 75
0mL
210
wee
ks am
bient
10ºC
to 27
ºCN/
AN/
AAm
bient
10ºC
to 27
ºC2 y
ears
10ºC
to 27
ºC24
96.3
War
m Do
uble
Choc
Cake
4 cak
es x
14
slice
s4
48hr
s(inc
l thaw
tim
e)re
friger
ated 1
ºC to
4º
C
48hr
sat 1
ºC to
4ºC
10hr
s (wh
ole ca
ke) in
ner
box o
r airti
ght c
ontai
ner
1ºC
to 4º
C(T
arge
t-18
ºC to
-23º
C)6m
ths-1
8ºC
to -2
3ºC
566
Whit
e Cho
c Coff
eeSy
rup
2 x 75
0mL
210
wee
ks am
bient
10ºC
to 27
ºCN/
AN/
AAm
bient
10ºC
to 27
ºC2 y
ears
10ºC
to 27
ºC2
2
Yogh
urt
6 x 1k
g1
Best
used
with
in 5 d
ays
of op
ening
/refrig
erate
d1º
C to
4ºC
Yogh
urt m
ay be
recy
cled
in an
d out
of frid
ge m
ax
of 2 t
imes
N/A
1ºC
to 4º
C45
days
6 x 1k
g6.5
Yield
Con
vers
ion
Info
rmat
ion
Prod
uct
Conv
ersio
n Fa
ctor
sSe
rvin
gSi
ze -
1Sm
allSt
anda
rdTa
ll
Milk
100m
LsSe
e rec
ipe sh
eet
Coffe
e 10x
1kg
14.5g
0.62
11.1
7
Yield
Con
vers
ion
Info
rmat
ion
Prod
uct
Conv
ersio
n Fa
ctor
sSe
rvin
gSi
ze -
1Sm
allSt
anda
rdTa
ll
Choc
olate
& Ca
rame
l Top
ping
12x1
lt30
mLs
N/A
0.18
0.18
pAgE 39
Yield
Con
vers
ion
Info
rmat
ion
Prod
uct
Conv
ersio
n Fa
ctor
sSe
rvin
gSi
ze -
1Sm
allSt
anda
rdTa
ll
Choc
olate
Syru
p 3x4
.2lt
Ice C
hoc/I
ced M
ocha
30mL
sN/
A0.9
5/1.0
1.43/1
.5
DaVi
nci C
offee
Syru
ps(2
x750
mL) o
r 6x7
50mL
15mL
s1
12
Aero
sol C
ream
8x50
0g ca
ns
Topp
ing fo
r Vien
na, Ic
ed C
hoc,
Iced C
offee
, Cho
cco,
Frap
pe,
Latte
Fra
ppe,
Moch
aFra
ppe,
Cara
mel F
rapp
e
10g
2.32.3
2.3
Mang
o & S
trawb
erry
Syru
p6x
1000
mLs
90mL
sN/
A1.0
01.5
0
Choc
co P
owde
r 12 x
750g
Choc
co F
rapp
e32
g0.7
1.00
01.31
Moch
a Latt
e Fra
ppe 8
x1kg
4.4g
N/A
7.00
1.50
Latte
Fra
ppe 8
x1kg
42g
N/A
1.00
1.50
Cara
mel L
atte F
rapp
e 8x1
kg44
gN/
A1.0
01.5
0
Cara
mel L
atte &
Moc
ha F
rapp
e30
gN/
A0.5
30.8
Seco
ndar
y She
lf Li
fe -
Asse
mbl
ed P
rodu
cts -
Savo
ury
Prod
uct
Seco
ndar
y She
lf Li
feMa
x Ti
me i
n Di
splay
Ca
bine
tHa
m &
Chee
se C
roiss
ant
6 hou
rs 1º
C to
4ºC
4 hou
rs 1º
C to
4ºC
Ham,
Che
ese &
Tom
ato T
oaste
d San
dwich
8 hou
rs (w
ithou
t toma
to)2 h
ours
1ºC
to 4º
CCh
eese
& T
omato
Toa
sted S
andw
ich T
oaste
d San
dwich
8 hou
rs (w
ithou
t toma
to)2 h
ours
1ºC
to 4º
CHa
m &
Chee
se8 h
ours
2 hou
rs 1º
C to
4ºC
pq
rg
Version: January2012
mcCAfE prODuCTS
pAgE 40
mcCAfE TrOuBLEShOOTiNgp
qr
g
Version: January2012
Ingre
dient
Prob
lemCa
uses
Reme
dies
Ambie
nt C
abine
tPro
ducts
Prod
ucts
dry/s
tale
Prod
ucts
out o
f date
Disc
ard p
rodu
ct an
d rep
lace.
Ensu
re us
e by d
ates a
re be
ing re
cord
ed an
d mon
itore
dPr
oduc
t not
store
d in a
irtigh
t con
taine
rsEn
sure
open
ed pr
oduc
ts ar
e bein
g stor
ed in
an ai
rtight
conta
iner a
t all t
imes
, whe
n no
t disp
layed
Prod
uct n
ot sto
red i
n airti
ght c
ontai
ners
Ensu
re op
ened
prod
ucts
are b
eing s
tored
in an
airtig
ht co
ntaine
r at a
ll tim
es, w
hen
not d
isplay
edPr
oduc
t stor
ed in
inco
rrect
secti
on of
cabin
etEn
sure
ambie
nt pr
oduc
ts ar
e not
store
d in t
he re
friger
ated s
ectio
nInc
orre
ct ca
binet
tempe
ratur
e or s
etting
sCh
eck c
abine
t sett
ings a
re fu
nctio
ning c
orre
ctly
Prod
uct r
equir
ed to
be he
ated b
efore
servi
ng (J
am B
all
donu
t/sco
nes o
nly)
Heat
Jam
Ball D
onuts
and S
cone
s prio
r to s
ervin
g
Bake
ry Ra
nge
Prod
uct to
o ligh
t /too
dark
Incor
rect
cook
ing tim
e or t
empe
ratur
e in o
ven
●Ch
eck o
ven s
etting
s●
Ensu
re pr
oduc
t is tr
ansfe
rred f
rom
freez
er to
oven
tray
for im
media
te ba
king
●Do
not th
aw pr
oduc
t●
Too m
any/n
ot en
ough
prod
ucts
on tr
ay●
Load
tray
s fro
m bo
ttom
rack
Partia
lly th
awed
prod
uct p
rior t
o plac
ing in
oven
Prod
uct s
tale/p
astry
not fr
esh
Over
holdi
ngEn
sure
max
imum
hold
time i
n amb
ient c
ondit
ions i
n 6 ho
urs
Incor
rect
glaz
e pro
cedu
res (
for re
levan
t pro
ducts
)Co
ffee (
Espr
esso
)Bi
tter t
aste
Dirty
/oily
hopp
ers
Clea
n hop
pers
daily
Mach
ine n
eeds
clea
ning
Clea
ning m
achin
es. F
ollow
OPS
clea
ning p
roce
dure
sMi
lk ha
s bee
n ove
rhea
tedDi
scar
d milk
and s
tart a
gain
with
fresh
milk
. Ens
ure m
ilk te
mper
ature
is be
twee
n 60-
70ºC
Coffe
e has
been
over
extra
cted
Chec
k mac
hine s
etting
s:●
Dosa
ge●
Disp
ense
time
●Inc
orre
ct gr
ind -
call t
echn
ician
to ad
just g
rind
Wate
r filte
rs ne
ed re
placin
gCh
ange
wate
r filt
ers
Dry p
ale be
ans
Coffe
e bea
ns ar
e not
fresh
Chec
k prim
ary a
nd se
cond
ary s
helf l
ife. E
nsur
e bea
ns ar
e bein
g stor
ed in
an ai
rtight
conta
iner in
a co
ol, da
rk, dr
y plac
e.En
sure
bean
s are
not le
ft in t
he ho
pper
for lo
nger
than
4 ho
urs
No or
little
Cre
maMa
chine
nee
ds cl
eanin
gCl
ean m
achin
e. Fo
llow
OPS
clean
ing pr
oced
ures
Coffe
e bea
ns ar
e not
fresh
Chec
k prim
ary a
nd se
cond
ary s
helf l
ife. E
nsur
e bea
ns ar
e bein
g stor
ed in
an ai
rtight
conta
iner in
a co
ol, da
rk, dr
y plac
e.En
sure
bean
s are
not le
ft in t
he ho
pper
for lo
nger
than
4 ho
urs
Mach
ine se
ttings
notc
orre
ctCh
eck m
achin
e sett
ings:
●Do
sage
●Di
spen
se tim
e●
Incor
rect
grind
-ca
ll tec
hnici
an to
adjus
t grin
dInc
orre
ct gr
indCa
ll Tec
hnici
an to
adjus
t grin
dBu
rnt/V
ery d
ark C
rema
Mach
ine se
ttings
not c
orre
ctCh
eck m
achin
e sett
ings:
●Do
sage
●Di
spen
se tim
e
pAgE 41
pq
rg
Version: January2012
mcCAfE TrOuBLEShOOTiNg
Ingre
dient
Prob
lemCa
uses
Reme
dies
Incor
rect
grind
Call T
echn
ician
to ad
just g
rind
Cook
iesPr
oduc
t stal
ePr
oduc
t out
of da
teDi
scar
d pro
duct
and r
eplac
e. En
sure
use b
y date
s are
being
reco
rded
and m
onito
red
Brea
king
Incor
rect
stack
ingDo
not s
tack C
ookie
s on s
ide. S
tack C
ookie
s flat
orsli
ghtly
tilted
in ja
r car
efully
Incor
rect
hand
ling
Remo
ve C
ookie
s fro
m jar
using
tong
sCr
eam
Not d
ispen
sing
Gas m
aybe
lost
from
nozz
leEn
sure
the n
ozzle
seal
is br
oken
corre
ctly
Nozz
le blo
cked
Was
h noz
zle af
ter ev
ery u
se to
prev
ent b
locka
ges a
nd m
icro g
rowt
hGa
s esc
aping
whe
n disp
ensin
gInc
orre
ctly h
olding
can
Hold
can u
pside
down
vertic
ally t
o ens
ure c
ream
and g
as ar
e exp
elled
even
lyCr
eam
“spitti
ng”
Prod
uct o
ver s
hake
nOn
ly sh
ake 3
-4 tim
es be
fore u
sePr
oduc
t has
been
expo
sed t
o hea
tEn
sure
crea
m is
kept
refrig
erate
d at 1
ºC to
4ºC
at all
times
Crea
m is
empty
Repla
ce w
ith a
new
cream
Crois
sants
Prod
uct s
tale o
r ingr
edien
ts lim
pPr
oduc
t pas
t hold
ing tim
eDi
scar
d pro
duct
and r
eplac
e, en
sure
holdi
ng tim
es ar
e bein
g rec
orde
d and
mon
itore
dPr
oduc
t too h
otPr
oduc
t hea
ted fo
r too
long
in m
icrow
ave
Follo
w co
rrect
heati
ng tim
es as
per O
PS pr
oced
ures
Burn
tEq
uipme
nt se
ttings
Chec
k toa
ster p
laten
temp
eratu
re, g
ap se
tting a
nd tim
erUn
derco
oking
Equip
ment
settin
gsCh
eck t
oaste
r plat
en te
mper
ature
, gap
settin
g and
timer
Frap
pePr
oduc
t too i
cy/in
adeq
uatel
y blen
ded
Incor
rect
amou
nt of
ice be
ing us
edUs
e only
a he
aped
cup o
f ice p
er F
rapp
eIce
quali
tyCh
eck i
ce is
indiv
iduall
y sep
arate
d and
not c
lumpe
d tog
ether
Mach
ine se
ttings
Ensu
re th
at the
corre
ct ma
chine
settin
gs ar
e use
d to b
lend p
rodu
ctsBl
ende
r may
have
air lo
ckSh
ake p
rodu
ct an
d blen
d pro
duct
for lo
nger
using
pulse
butto
n and
chec
k rec
ipe
being
used
2x st
anda
rd no
n-fru
it Fra
ppes
are b
eing p
repa
red a
t the
same
time
Blen
d non
-fruit
frap
pes t
wice
on pr
ogra
m 1.
Follo
w UP
S pr
oced
ures
Blen
der “
air lo
cked
”Inc
orre
ct ing
redie
nt lev
els be
ing us
edFo
llow
the re
cipes
and e
nsur
e the
corre
ct am
ount
of ice
and l
iquid
are b
eing u
sed
Prep
aring
too m
uch p
rodu
ct in
blend
er at
once
Only
prep
are u
p to 2
x stan
dard
frap
pes i
n the
blen
der a
t one
time
Incor
rect
proc
edur
esAd
d liqu
id to
blend
er fir
stPr
oduc
t too r
unny
Ice qu
ality
Ensu
re ic
e has
not o
ver m
elted
(in ic
e the
rmal
bin).
Repla
ce ic
e mini
mum
ever
y 4
hour
s and
chill
ice th
erma
l bin
adeq
uatel
y prio
r to u
seEx
cess
milk
adde
dEn
sure
the c
orre
ct am
ount
of mi
lk is
adde
d to r
ecipe
prior
to bl
endin
gIna
dequ
ately
blend
ed pr
oduc
tPr
oduc
t will
thick
en an
d bec
ome s
mooth
er w
hen b
lende
d cor
rectl
yPr
oduc
t too t
hick
Too m
uch i
ce be
ing us
edUs
e only
a he
aped
cup o
f ice p
er F
rapp
eIna
dequ
ate le
vels
of mi
lk be
ing us
edEn
sure
the c
orre
ct am
ount
of mi
lk is
adde
d to r
ecipe
prior
to bl
endin
gPr
oduc
t lack
s flav
our
Incor
rect
amou
nt of
flavo
ur ba
se us
edEn
sure
the c
orre
ct am
ount
of fla
vour
base
is ad
ded t
o rec
ipe pr
ior to
blen
ding
Too m
uch i
ce/m
ilk be
ing us
edEn
sure
the c
orre
ct am
ount
of ice
/milk
is ad
ded t
o rec
ipe pr
ior to
blen
ding
Inade
quate
ly ble
nded
prod
uct
Re-b
lend p
rodu
ct pr
ior to
servi
ng. A
n icy
prod
uct w
ill we
aken
the f
lavou
r
pAgE 42
mcCAfE TrOuBLEShOOTiNgp
qr
g
Version: January2012
Ingre
dient
Prob
lemCa
uses
Reme
dies
Exce
ss pr
oduc
t left o
ver a
fter b
lendin
gEx
cess
ice/m
ilk us
edEn
sure
the c
orre
ct am
ount
of ice
/milk
is us
ed. T
here
shou
ld be
little
or no
prod
uct
wasta
ge if
corre
ct re
cipe i
s foll
owed
Milk
Won
’t fro
thBl
ocke
d stea
m wa
ndCl
ean a
nd un
block
wan
d. Pu
rge w
and b
efore
and a
fter e
very
use.
Clea
n with
a Ye
llow
clean
sanit
ised c
loth
Milk
is no
t cold
-Mi
lk is
not b
eing s
tored
at1º
C to
4ºC
Alwa
ys st
ore m
ilk at
1ºC
to 4º
C wh
en no
t in us
eMi
lk ha
s alre
ady b
een f
rothe
d onc
eFr
esh C
OLD
milk
can b
e refr
othed
once
. Disc
ard m
ilk an
d star
t aga
in to
achie
ve fr
othW
on’t f
roth
(seas
onal)
Diffe
rent
comp
ositio
n of m
ilkDu
ring A
pril,
May a
nd S
eptem
ber m
ilk be
come
s mor
e diffi
cult t
o fro
th du
e to
seas
onal
agric
ultur
al co
nditio
nsBi
g bub
bles/n
o fro
thSt
eam
wand
not lo
were
d eno
ugh i
n milk
Lowe
r jug u
ntil s
team
arm
is ap
prox
. 2mm
unde
r sur
face o
f the m
ilk an
d a hi
ssing
so
und i
s hea
rd. S
pin m
ilk ar
ound
the
jug to
crea
te cre
amy f
roth
Yello
w co
lour/b
urnt
smell
Milk
is bu
rnt
Disc
ard m
ilk an
d star
t aga
in wi
th fre
sh m
ilk. A
lway
suse
ther
mome
ter an
d ch
eck
calib
ratio
n of th
ermo
meter
Off s
mell
Out o
f date
Disc
ard i
f out
of da
te. C
heck
rotat
ion of
prod
ucts
Milk
has n
ot be
en st
ored
at 1º
C to
4ºC
Alwa
ys st
ore m
ilk at
1ºC
to 4º
C wh
en no
t in us
eRe
friger
ated P
rodu
ctsPr
oduc
ts dr
y/stal
ePr
oduc
t out
of da
teDi
scar
d pro
duct
and r
eplac
e. En
sure
use b
y date
s are
being
reco
rded
and m
onito
red
Prod
ucts
not s
tored
in ai
rtight
conta
iners
Ensu
re op
ened
prod
ucts
are b
eing s
tored
in an
airtig
ht co
ntaine
r at a
ll tim
es, w
hen
not d
isplay
edInc
orre
ct ca
binet
tempe
ratur
e or s
etting
sCh
eck c
abine
t sett
ings a
re fu
nctio
ning c
orre
ctly i
nclud
ing te
mper
ature
and f
an
oper
ation
Prod
ucts
soft a
nd m
elted
Incor
rect
cabin
et tem
pera
ture o
r sett
ings
Chec
k cab
inet s
etting
s are
func
tionin
g cor
rectl
y inc
luding
tempe
ratur
e and
fan
oper
ation
Cabin
et do
ors n
ot sh
ut co
rrectl
ySh
ut ca
binet
door
s pro
perly
whe
n not
in us
ePl
ates/p
rodu
cts bl
ockin
g air f
lowEn
sure
plate
s all
ow fo
r cor
rect
venti
lation
from
fan a
nd ar
ound
cabin
etTo
ast/T
oaste
dSan
dwich
Burn
tInc
orre
ct eq
uipme
nt se
ttings
Chec
k toa
ster p
laten
temp
eratu
re, g
ap se
tting a
nd tim
erUn
derco
oking
Incor
rect
equip
ment
settin
gsCh
eck t
oaste
r plat
en te
mper
ature
, gap
settin
g and
timer
Plate
n clea
nline
ss-e
xces
sive c
arbo
n buil
d up
Clea
n plat
en th
orou
ghly
as pe
r clea
ning p
roce
dure
sSt
icking
Requ
ire pr
ep pa
n line
r to t
oast
Use a
non s
tock p
rep p
an lin
er w
hen
toasti
ng (N
ote: T
eflon
toas
ter op
erati
onal,
but
reco
mmen
ded)
Plate
n req
uires
bun t
oaste
r rele
ase a
gent
Apply
KAY
Bun
Toa
ster R
eleas
e Age
nt fol
lowing
OPS
proc
edur
es
Recommended