Filtering
Training Flyer - Cleanliness and Foundation
Filtering “Some of our customers’ favourite food is cooked in our fryers, including our world famous French Fries. By looking after all of the fryers and by following the correct filtering procedures, you’ll help to deliver an exceptional customer experience”
What the Customer Expects Customer Expectations for Filtering • Clean oil maintained for frying products
Make it special for the customer by exceeding their expectations.
Your Role in Delivering an Exceptional Customer Experience When our customers visit they expect great Quality, Service & Cleanliness (QSC). This means they want quality food that is hot and fresh, served in a clean and safe environment and by Crew who are friendly and create an exceptional experience. If we deliver this, we’ll meet our vision to give the customer what they want, each visit, every time. We are all responsible for delivering the great experience our customers expect. The Vital Ingredients are our guide to our everyday behaviours and actions that help us achieve this, wherever we are working. Look out for the Vital Ingredients symbols throughout the flyer that will give you examples of how you can demonstrate the behaviours and actions when you’re filtering. Remember to find your own opportunities too.
Hands must be washed and dried thoroughly whenever they could have been contaminated and following the timed hand-washing system. This means every 30 minutes when working in the kitchen and hourly when working on the front counter, Drive-thru or dining area.
Is your Station Ready? Equipment Checks Ensure all required equipment is available and in good working condition. • Ensure that all Personal Protective Equipment (PPE) is in good condition. If any PPE is damaged, do not proceed with the filtering unless spare equipment is available. Inform the Shift Manager if any equipment is damaged. • Ensure that the filtering machine is assembled correctly, and that all parts are clean and dry. The assembly will depend on the type of machine used in your restaurant. If you are unsure which machine you have, ask a Manager.
Bitterling System • Check all of the inner parts and place the filter paper into the cradle as shown below • Switch the machine to ‘Heat’ for 5 minutes
• Filter paper and filter cradle • Mesh • Filter seal assembly • Filter unit chamber
Are you Ready to Work? Self-filter System/LOV Fryers
Training Filtering should only be completed by trained personnel who have a valid Filtering SOC in their file.
• Remove the inner crumb tray, the hold down ring and the lower screen as shown below
Uniform
• Replace the screen, placing one sheet of filter paper on top of it. It is imperative that the lower screen goes on before the filter paper
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary).
• Replace the crumb tray, the hold down ring and the lower screen
Personal Protective Equipment (PPE) The required Personal Protective Equipment (PPE) must be worn at all times during filtering. When the training of filtering is being completed, PPE must be worn by both the trainer and the trainee.
• Return the filter pan to the fryer
• Visor and Brow Guard
• Crumb tray
• Apron
• Hold down ring
• Gauntlets
• Lower screen
Clean Area How to Wash Hands Properly Hands must be washed using the following steps to ensure proper cleaning takes place:
• Area should be kept clean and tidy during the shift, using Clean-As-You-Go (CAYG) • Clean cloths should be used, and changed every 30 minutes • Floors should be kept clear, clean and dry
1. Wet hands with warm water 2. Dispense one shot of AMH into the palm of the hand 3. Rub hands and wrists for about 20 seconds. Rub all areas of the hands including the front and back of the hand, between all fingers and around and under the nails 4. Rinse hands thoroughly in warm, running water. Allow the water to run downward from the wrist towards the fingertips 5. Dry hands completely using a hand dryer or paper towels. Never use an apron or clothing to dry hands
Operating the Filter System Filtering Oil Daily filtering helps condition oil so it will last longer. Follow the filtering procedure appropriate for the equipment in your restaurant to increase the usable life of your oil and to ensure great-tasting fried products every day. The following sequence should be followed when filtering oil: 1. French fries, hash browns and veggie 2. Pies 3. Chicken products 4. Filet-o-Fish
1
Training Flyer - Cleanliness and Foundation
Cleaning
Operating the Filter System Action Remove the vat lids and the baskets
Description
• Clean up and mop the floor once filtering has been completed for all vats • Ensure the filtering machine is disassembled and cleaned correctly and promptly • Report any leaks or damage to a Manager • Clean the PPE and return it to the appropriate storage area
Changing Oil Turn on the fryer and ensure the oil is at the correct product temperature
Use the Ebro checker to assess the quality of the oil and to see if it needs changing. Ebro checks should always be done prior to filtering
Skim the vat thoroughly to remove any large particles/debris from the oil before draining it
Oil Management Either the EBRO or the testo unit should be used daily to measure the quality of the oil. Readings should be recorded in the Daily Product Safety Checklist (DPSC) and appropriate action should be taken based on the reading of each individual vat. Reading 0-18% 19-24% 25% +
Action Oil quality good, no action required Prepare to change oil Oil must be changed
Changing Oil Turn off the fryer. Then use the Goofer rod to remove the wire basket rack
Bitterling system: Ensure the drain spout is correctly fitted Self-filtering system: Check to ensure the green ‘System Ready’ light is on Slowly open the fryer drain valve to enable the oil to enter the pan. If the drain gets clogged, use the Goofer rod to gently unclog DO NOT drain more than one vat at a time, as this will cause the filtering machine/pan to overflow Once the fryer is empty, turn the computer on and select 'Filter Mode'
While the vat is empty, apply fryer cleanser onto a grill cloth and clean inside the vat
If the oil needs to be changed/dropped, you should: • Verify that the oil is at a temperature of 50°C or lower before being changed/ dropped • Discard the oil into the oil transfer cart* • Empty the oil into the OSCAR from the oil transfer cart* (the OSCAR should be kept in the corral/yard, covered and secure) • Ensure any spills are cleaned up immediately • Refill the vat carefully. Pour new oil into the vat without splashing • Switch on the vat after filling it with oil • Once the oil is hot, top up the vat if required *Where an oil transfer cart cannot be used, e.g. due to steps, a designated used oil bucket with a lid must be used.
Making People Feel Good In order to create a truly exceptional experience and to make people feel good, you must think like a customer. You have seen some examples of the ways you can make our customers feel good, such as: • Ensuring the oil is clean after filtering • Changing the oil when required
If there is a heavy carbon build-up, attach a green scouring pad to the fryer cleaning tool and apply fryer cleanser to it. Scrub to remove the carbon Note: When cleaning inside the vat, take care to avoid damaging the computer sensing probes Turn the filter pump on. This will allow the hot oil to return to the fryer, flushing the crumbs and the sediment into the filtration system. Allow the oil to circulate for 5 minutes
Think about how else you could impact the Customer Experience by demonstrating the Vital Ingredients and interacting with customers on shift.
Be the Best at What You Do And remember you’ll be the best when you simply ‘Be You’. Look for opportunities to let your personality shine through when you’re interacting with customers or Crew while on shift.
Close the valve and rinse the vat using a small amount of oil Bitterling system: Turn off the pump and place the hose in the vat. Turn on the pump and rinse away the fryer cleanser. Ensure the hose is held securely when the pump is switched on Close the valve and refill the vat. When bubbles appear, wait for 10-12 seconds and then stop the filter pump. Top up the vat to 1-2 cm above the oil level and switch off the fryer. Replace the vat lids and baskets
2
Filtering “Some of our customers’ favourite food is cooked in our fryers, including our world famous French Fries. By looking after all of the fryers and by following the correct filtering procedures, you’ll help to deliver an exceptional customer experience”
What the Customer Expects Customer Expectations for Filtering • Clean oil maintained for frying products
Make it special for the customer by exceeding their expectations.
Your Role in Delivering an Exceptional Customer Experience When our customers visit they expect great Quality, Service & Cleanliness (QSC). This means they want quality food that is hot and fresh, served in a clean and safe environment and by Crew who are friendly and create an exceptional experience. If we deliver this, we’ll meet our vision to give the customer what they want, each visit, every time. We are all responsible for delivering the great experience our customers expect. The Vital Ingredients are our guide to our everyday behaviours and actions that help us achieve this, wherever we are working. Look out for the Vital Ingredients symbols throughout the flyer that will give you examples of how you can demonstrate the behaviours and actions when you’re filtering. Remember to find your own opportunities too.
Hands must be washed and dried thoroughly whenever they could have been contaminated and following the timed hand-washing system. This means every 30 minutes when working in the kitchen and hourly when working on the front counter, Drive-thru or dining area.
Is your Station Ready? Equipment Checks Ensure all required equipment is available and in good working condition. • Ensure that all Personal Protective Equipment (PPE) is in good condition. If any PPE is damaged, do not proceed with the filtering unless spare equipment is available. Inform the Shift Manager if any equipment is damaged. • Ensure that the filtering machine is assembled correctly, and that all parts are clean and dry. The assembly will depend on the type of machine used in your restaurant. If you are unsure which machine you have, ask a Manager.
Bitterling System • Check all of the inner parts and place the filter paper into the cradle as shown below • Switch the machine to ‘Heat’ for 5 minutes
• Filter paper and filter cradle • Mesh • Filter seal assembly • Filter unit chamber
Are you Ready to Work? Self-filter System/LOV Fryers
Training Filtering should only be completed by trained personnel who have a valid Filtering SOC in their file.
• Remove the inner crumb tray, the hold down ring and the lower screen as shown below
Uniform
• Replace the screen, placing one sheet of filter paper on top of it. It is imperative that the lower screen goes on before the filter paper
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary).
• Replace the crumb tray, the hold down ring and the lower screen
Personal Protective Equipment (PPE) The required Personal Protective Equipment (PPE) must be worn at all times during filtering. When the training of filtering is being completed, PPE must be worn by both the trainer and the trainee.
• Return the filter pan to the fryer
• Visor and Brow Guard
• Crumb tray
• Apron
• Hold down ring
• Gauntlets
• Lower screen
Clean Area How to Wash Hands Properly Hands must be washed using the following steps to ensure proper cleaning takes place:
• Area should be kept clean and tidy during the shift, using Clean-As-You-Go (CAYG) • Clean cloths should be used, and changed every 30 minutes • Floors should be kept clear, clean and dry
1. Wet hands with warm water 2. Dispense one shot of AMH into the palm of the hand 3. Rub hands and wrists for about 20 seconds. Rub all areas of the hands including the front and back of the hand, between all fingers and around and under the nails 4. Rinse hands thoroughly in warm, running water. Allow the water to run downward from the wrist towards the fingertips 5. Dry hands completely using a hand dryer or paper towels. Never use an apron or clothing to dry hands
Operating the Filter System Filtering Oil Daily filtering helps condition oil so it will last longer. Follow the filtering procedure appropriate for the equipment in your restaurant to increase the usable life of your oil and to ensure great-tasting fried products every day. The following sequence should be followed when filtering oil: 1. French fries, hash browns and veggie 2. Pies 3. Chicken products 4. Filet-o-Fish
1
Training Flyer - Cleanliness and Foundation
Cleaning
Operating the Filter System Action Remove the vat lids and the baskets
Description
• Clean up and mop the floor once filtering has been completed for all vats • Ensure the filtering machine is disassembled and cleaned correctly and promptly • Report any leaks or damage to a Manager • Clean the PPE and return it to the appropriate storage area
Changing Oil Turn on the fryer and ensure the oil is at the correct product temperature
Use the Ebro checker to assess the quality of the oil and to see if it needs changing. Ebro checks should always be done prior to filtering
Skim the vat thoroughly to remove any large particles/debris from the oil before draining it
Oil Management Either the EBRO or the testo unit should be used daily to measure the quality of the oil. Readings should be recorded in the Daily Product Safety Checklist (DPSC) and appropriate action should be taken based on the reading of each individual vat. Reading 0-18% 19-24% 25% +
Action Oil quality good, no action required Prepare to change oil Oil must be changed
Changing Oil Turn off the fryer. Then use the Goofer rod to remove the wire basket rack
Bitterling system: Ensure the drain spout is correctly fitted Self-filtering system: Check to ensure the green ‘System Ready’ light is on Slowly open the fryer drain valve to enable the oil to enter the pan. If the drain gets clogged, use the Goofer rod to gently unclog DO NOT drain more than one vat at a time, as this will cause the filtering machine/pan to overflow Once the fryer is empty, turn the computer on and select 'Filter Mode'
While the vat is empty, apply fryer cleanser onto a grill cloth and clean inside the vat
If the oil needs to be changed/dropped, you should: • Verify that the oil is at a temperature of 50°C or lower before being changed/ dropped • Discard the oil into the oil transfer cart* • Empty the oil into the OSCAR from the oil transfer cart* (the OSCAR should be kept in the corral/yard, covered and secure) • Ensure any spills are cleaned up immediately • Refill the vat carefully. Pour new oil into the vat without splashing • Switch on the vat after filling it with oil • Once the oil is hot, top up the vat if required *Where an oil transfer cart cannot be used, e.g. due to steps, a designated used oil bucket with a lid must be used.
Making People Feel Good In order to create a truly exceptional experience and to make people feel good, you must think like a customer. You have seen some examples of the ways you can make our customers feel good, such as: • Ensuring the oil is clean after filtering • Changing the oil when required
If there is a heavy carbon build-up, attach a green scouring pad to the fryer cleaning tool and apply fryer cleanser to it. Scrub to remove the carbon Note: When cleaning inside the vat, take care to avoid damaging the computer sensing probes Turn the filter pump on. This will allow the hot oil to return to the fryer, flushing the crumbs and the sediment into the filtration system. Allow the oil to circulate for 5 minutes
Think about how else you could impact the Customer Experience by demonstrating the Vital Ingredients and interacting with customers on shift.
Be the Best at What You Do And remember you’ll be the best when you simply ‘Be You’. Look for opportunities to let your personality shine through when you’re interacting with customers or Crew while on shift.
Close the valve and rinse the vat using a small amount of oil Bitterling system: Turn off the pump and place the hose in the vat. Turn on the pump and rinse away the fryer cleanser. Ensure the hose is held securely when the pump is switched on Close the valve and refill the vat. When bubbles appear, wait for 10-12 seconds and then stop the filter pump. Top up the vat to 1-2 cm above the oil level and switch off the fryer. Replace the vat lids and baskets
2
