Milkshake and Soft Serve Machine
Training Flyer - Cleanliness and Foundation
Milkshake and Soft Serve Machine “This is where it all started back in 1955. Over half a century later, milkshakes are still a key part of the McDonald’s menu. By serving top quality milkshakes, you’ll provide our loyal customers with a great experience”
Introduction
How to Wash Hands Properly
The shake machine is one of the eight Critical Control Points (CCPs) that are part of the restaurant’s Hazard Analyis Critical Control Points (HACCP) plan. Shake mix and soft serve are made from fresh milk and are therefore high risk products. If the mix or the machine is contaminated with bacteria from hands etc, it could potentially give our customers food poisoning. We must ensure that the machine and the mix are free from harmful contamination, and also that the mix remains chilled at all times to prevent any micro-organisms present in the mix from multiplying to unsafe levels. This is done by:
1. Wet hands with warm water
• Cleaning: It is important to clean the machine properly using the correct brushes and methods of cleaning to prevent contamination from, and the growth of, harmful bacteria. If the correct cleaning does not take place, this could also lead to calcium/scale build-up (also known as milkstone). This buildup can cause damage to the equipment, as well as making it difficult to clean, and it provides a surface for bacteria to cling to • Handling: Correct handling of mix will ensure that bacteria is not introduced to it. This means that clean, clear gloves must be used when adding mix and handling certain machine parts during assembly. Hands must be washed prior to putting on gloves. Fresh mix should always be added directly from the bag-in-box and not decanted into a bucket first • Temperature control: It is important to maintain shake mix and soft serve at the correct temperature to ensure bacteria does not multiply. This includes during the delivery, in the main chiller, during transfer to the machine, and within the machine itself Shake mix must not be used instead of soft serve and vice versa, as the ingredients in shake mix and soft serve are different. Ice cream must legally contain 5% fat and substituting shake mix for soft serve contravenes trading standards. Substituting soft serve for shake mix will lead to the milkshakes having too much fat which again contravenes trading standards from a nutritional point of view. The shakes would also have the wrong flavour and texture, and be far too thick, which could potentially damage the machine.
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 maintaining the milkshake and soft serve machine. Remember to find your own opportunities too.
Hands must be washed using the following steps to ensure proper cleaning takes place: 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 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.
Training
• Only employees who have been fully trained should complete the task of opening or closing the machine • Whilst the machine is being opened/closed, assembling/disassembling the machine is the staff members’ primary and only responsibility
Gloves
Clear, polythene, disposable gloves should always be worn when: • Opening bags of mix • Adding mix to the machine • Handling the agitator paddles (heat-treat machine) • Handling the nozzles during daily cleaning Hands must be washed before putting on gloves.
Is your Station Ready? Equipment Checks
• Ensure all relevant equipment is available prior to starting re-assembly, including: • Machine parts • Cleaning Materials • Planned Maintenance (PM) Cards • Do not open the secure or rear panels of the machine, due to moving parts • Sanitise the inside of the machine using Kay-5 Sanitiser, diluted in 9.5 litres of lukewarm water
• Use the correct brushes when cleaning the machine and its parts. Ensure the brushes are clean, in good condition and stored hygienically, e.g. in the shake parts cleaning unit
Are you Ready to Work? Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary).
• Keep the shake parts cleaning unit (or alternative shake brush holder) clean, in good condition and stored hygienically, i.e. not outside or near to waste bins • Clean the outside of the machine with a spray bottle of sanitiser and a sanitised red border cloth • Keep the floor clean, clear and dry at all times. • When storing mix for non heat-treat machines you should always use clean and sanitised stainless steel churns with lids. Never use the white plastic cleaning buckets • Clean all stainless steel churns using the 4-step cleaning method after every use
1
Training Flyer - Cleanliness and Foundation Clean Area
Clean all parts using the 4-step cleaning method (Note: The dishwasher should not be used to clean parts)
• 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 being kept clear, clean and dry
7.
Shake Machine – Different Models
Leave parts to air dry and assemble them once the heat cycle has been completed
The procedures for assembling and disassembling the shake machine are dependent upon the type of machine used in your restaurant. Ensure you have all of the relevant PM Cards available. Ask a Manager which model you have: • Taylor 8664 non heat-treat • Taylor 8634 heat-treat
Use a clean and sanitised parts tray or stainless steel tray to store the parts while they are not in the machine 8.
• Taylor heat-treat C602 • Carpigiani COSS 3840 • Carpigiani K3
9.
Use a clean and sanitised parts tray or stainless steel tray to store the parts while they are not in the machine Ensure that the syrups are correctly calibrated prior to serving any milkshakes
Weekly Disassembly of Heat-Treat Machines
Heat-Treat Machines Daily Cleaning of Heat-Treat Machines
1.
2.
Heat-treat machines pasteurise all of the mix remaining in the machine at the end of the day. This process heats the milk to a temperature that will kill potentially harmful bacteria. The heat-treat system allows you to use the machine for 7 days, before disassembling it for cleaning and sanitising Put the machine in 'stand-by' mode before removing any parts
1.
Discard any milkshake mix and soft serve that remains in the machine and record it as waste. Removing the mix from the machine will break the bacteria cycle
2.
Wash the machine through before disassembling it
3.
Switch the machine off before disassembling the machine
4.
Follow the appropriate Planned Maintenance (PM) Card to complete a full weekly disassembly
5.
Complete maintenance checks as per the PM Card
6.
7.
4.
8.
Clean the hopper covers and the agitator using the 4-step cleaning method, dry them with kitchen towel and replace them ready to perform the heat cycle Ensure that the mix levels on both sides (shake and soft serve) are above the ‘mix low’ probe or ‘mix out’ line, to ensure that the heat treat process is carried out correctly
Clean and sanitise the syrup tanks, lines and nozzles following the PM Card. Discard the syrups to break the bacteria cycle if the syrup bags are not directly connected to the syrup lines Clean all parts using the 4-step cleaning method (Note: The dishwasher should not be used to clean parts)
Attach the spout caps and the syrup-hole plugs prior to performing the daily 'heat' cycle. 3.
Use the o-ring removal tool to remove all o-rings. Inspect them for signs of wear and tear, and/or damage. Do not use them if they are damaged
Then, either: • Reassemble the parts immediately and set up the machine; or • Leave the parts to air dry for a minimum of 4 hours NB. For further information, please refer to the 4-step cleaning card Use a clean and sanitised parts tray or stainless steel tray to store the parts while they are not on the machine
9.
Weekly Set-Up of Heat-Treat Machines 5. 1. If mix levels are too low or too high, the machine will lock out and not operate until the machine has been disassembled, brush cleaned and then reassembled Leave the freezer in the ‘auto’ position and ensure that the agitator is turning
NB. Refer to the appropriate PM Card on the Intranet
2.
Clean the external components: • Splash shield 6.
• Drip trays
3.
• Cup holders • Restrictor cap • Design cap
Check all parts for wear and tear. This includes check bands, o-rings, gaskets, bearings and blades. Replace them using the tune-up kit, as necessary Ensure that all parts are correctly assembled and lubed following the relevant PM Card
Ensure that the correct type of lube is used for the type of machine in your restaurant. Note: Red Taylor Lube should be used for heat-treat machines Follow the sanitising procedures (as per the PM Card) before the machine is primed
Priming is drawing fresh mix into the freezing chamber, until it reaches a level of 55-60% of mix in the chamber
4.
Prime the machine (as per the relevant PM Card)
5.
Complete the shake and soft serve over-run checks before serving any products from the machine. The overrun checks ensure correct consistency of products; the air to mix ratio should be 55-60%. This is achieved through correct priming of the machine
6.
Pull the syrup through the syrup lines, and ensure that the syrups are correctly calibrated prior to serving any milkshakes
• Syrup port holes
2
Training Flyer - Cleanliness and Foundation
Non Heat-Treat Machines
Clean all parts using the 4-step cleaning method (Note: The dishwasher should not be used to clean parts)
Daily and Weekly Set-Up of Non Heat-Treat Machines 1.
Check all parts for wear and tear. This includes check bands, o-rings, gaskets, bearings and blades. Replace them using the tune-up kit, as necessary
Then, either: 8.
• Leave the parts to air dry for a minimum of 4 hours NB. For further information, please refer to the 4-step cleaning card
NB. Refer to the appropriate PM Card on the Intranet Ensure that parts are correctly assembled and lubed following the relevant PM Card
2.
Ensure that the correct type of lube is used for the type of machine in your restaurant. Note: Blue Taylor Lube should be used for Taylor 8664 non heat-treat machines
• Reassemble the parts immediately and set up the machine; or
Use a clean and sanitised parts tray or stainless steel tray to store the parts while they are not on the machine 9.
Weekly Disassembly of Non Heat-Treat Machines
3.
4.
1.
Disassemble and clean the machine as per the directions in the section above
Priming is drawing fresh mix into the freezing chamber, until it reaches a level of 55-60% of mix in the chamber
2.
Prime the machine (as per the relevant PM Card). Do not use re-run (frozen mix drawn from the freezing chamber at the end of the day) to prime the machine, always use fresh mix. Re-run should be added to the machine prior to lunchtime
Discard any milkshake mix and soft serve that remains in the machine and record it as waste. Removing the mix from the machine will break the bacteria cycle
3.
Complete the maintenance checks as per the PM Card
4.
Clean and sanitise the syrup tanks, lines and nozzles following the PM Card. Discard the syrups to break the bacteria cycle if the syrup bags are not directly connected to the syrup lines
Follow the sanitising procedures (as per the PM Card) before the machine is primed
5.
Complete the shake and soft serve over-run checks before serving any products from the machine and before the re-run is added. The over-run checks ensure correct consistency of products; the air to mix ratio should be 5560%. This is achieved through correct priming of the machine
6.
Pull the syrup through the syrup lines, and ensure that the syrups are correctly calibrated prior to serving any milkshakes
Daily Disassembly of Non Heat-Treat Machines 1.
The Taylor 8664 is a non heat-treat machine, which means that it does not have a pasteurisation step. To prevent the growth of potentially harmful bacteria inside the machine, it must be cleaned daily. At the end of each day, the machine must be disassembled, cleaned and sanitised Switch the machine off before disassembling the machine
2.
Drain the mix from the machine
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 shake machine is correctly cleaned, in order to enable the production of top quality milkshakes • Ensuring the machine is correctly assembled with clean, well-maintained parts, in order to avoid equipment failure and unavailability of product 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 maintaining the milkshake and soft serve machine and when you’re interacting with customers or Crew while on shift.
3.
Store the mix in clean sanitised stainless steel churns with lids and label with a 12-hour secondary shelf life. Clearly indicate which churn contains shake mix and which contains soft serve 4.
5.
Wash the machine through before disassembling it
6.
Disassemble the machine using the relevant PM Card Remove the o-rings using the o-ring removal tool
7.
3
Milkshake and Soft Serve Machine “This is where it all started back in 1955. Over half a century later, milkshakes are still a key part of the McDonald’s menu. By serving top quality milkshakes, you’ll provide our loyal customers with a great experience”
Introduction
How to Wash Hands Properly
The shake machine is one of the eight Critical Control Points (CCPs) that are part of the restaurant’s Hazard Analyis Critical Control Points (HACCP) plan. Shake mix and soft serve are made from fresh milk and are therefore high risk products. If the mix or the machine is contaminated with bacteria from hands etc, it could potentially give our customers food poisoning. We must ensure that the machine and the mix are free from harmful contamination, and also that the mix remains chilled at all times to prevent any micro-organisms present in the mix from multiplying to unsafe levels. This is done by:
1. Wet hands with warm water
• Cleaning: It is important to clean the machine properly using the correct brushes and methods of cleaning to prevent contamination from, and the growth of, harmful bacteria. If the correct cleaning does not take place, this could also lead to calcium/scale build-up (also known as milkstone). This buildup can cause damage to the equipment, as well as making it difficult to clean, and it provides a surface for bacteria to cling to • Handling: Correct handling of mix will ensure that bacteria is not introduced to it. This means that clean, clear gloves must be used when adding mix and handling certain machine parts during assembly. Hands must be washed prior to putting on gloves. Fresh mix should always be added directly from the bag-in-box and not decanted into a bucket first • Temperature control: It is important to maintain shake mix and soft serve at the correct temperature to ensure bacteria does not multiply. This includes during the delivery, in the main chiller, during transfer to the machine, and within the machine itself Shake mix must not be used instead of soft serve and vice versa, as the ingredients in shake mix and soft serve are different. Ice cream must legally contain 5% fat and substituting shake mix for soft serve contravenes trading standards. Substituting soft serve for shake mix will lead to the milkshakes having too much fat which again contravenes trading standards from a nutritional point of view. The shakes would also have the wrong flavour and texture, and be far too thick, which could potentially damage the machine.
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 maintaining the milkshake and soft serve machine. Remember to find your own opportunities too.
Hands must be washed using the following steps to ensure proper cleaning takes place: 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 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.
Training
• Only employees who have been fully trained should complete the task of opening or closing the machine • Whilst the machine is being opened/closed, assembling/disassembling the machine is the staff members’ primary and only responsibility
Gloves
Clear, polythene, disposable gloves should always be worn when: • Opening bags of mix • Adding mix to the machine • Handling the agitator paddles (heat-treat machine) • Handling the nozzles during daily cleaning Hands must be washed before putting on gloves.
Is your Station Ready? Equipment Checks
• Ensure all relevant equipment is available prior to starting re-assembly, including: • Machine parts • Cleaning Materials • Planned Maintenance (PM) Cards • Do not open the secure or rear panels of the machine, due to moving parts • Sanitise the inside of the machine using Kay-5 Sanitiser, diluted in 9.5 litres of lukewarm water
• Use the correct brushes when cleaning the machine and its parts. Ensure the brushes are clean, in good condition and stored hygienically, e.g. in the shake parts cleaning unit
Are you Ready to Work? Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary).
• Keep the shake parts cleaning unit (or alternative shake brush holder) clean, in good condition and stored hygienically, i.e. not outside or near to waste bins • Clean the outside of the machine with a spray bottle of sanitiser and a sanitised red border cloth • Keep the floor clean, clear and dry at all times. • When storing mix for non heat-treat machines you should always use clean and sanitised stainless steel churns with lids. Never use the white plastic cleaning buckets • Clean all stainless steel churns using the 4-step cleaning method after every use
1
Training Flyer - Cleanliness and Foundation Clean Area
Clean all parts using the 4-step cleaning method (Note: The dishwasher should not be used to clean parts)
• 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 being kept clear, clean and dry
7.
Shake Machine – Different Models
Leave parts to air dry and assemble them once the heat cycle has been completed
The procedures for assembling and disassembling the shake machine are dependent upon the type of machine used in your restaurant. Ensure you have all of the relevant PM Cards available. Ask a Manager which model you have: • Taylor 8664 non heat-treat • Taylor 8634 heat-treat
Use a clean and sanitised parts tray or stainless steel tray to store the parts while they are not in the machine 8.
• Taylor heat-treat C602 • Carpigiani COSS 3840 • Carpigiani K3
9.
Use a clean and sanitised parts tray or stainless steel tray to store the parts while they are not in the machine Ensure that the syrups are correctly calibrated prior to serving any milkshakes
Weekly Disassembly of Heat-Treat Machines
Heat-Treat Machines Daily Cleaning of Heat-Treat Machines
1.
2.
Heat-treat machines pasteurise all of the mix remaining in the machine at the end of the day. This process heats the milk to a temperature that will kill potentially harmful bacteria. The heat-treat system allows you to use the machine for 7 days, before disassembling it for cleaning and sanitising Put the machine in 'stand-by' mode before removing any parts
1.
Discard any milkshake mix and soft serve that remains in the machine and record it as waste. Removing the mix from the machine will break the bacteria cycle
2.
Wash the machine through before disassembling it
3.
Switch the machine off before disassembling the machine
4.
Follow the appropriate Planned Maintenance (PM) Card to complete a full weekly disassembly
5.
Complete maintenance checks as per the PM Card
6.
7.
4.
8.
Clean the hopper covers and the agitator using the 4-step cleaning method, dry them with kitchen towel and replace them ready to perform the heat cycle Ensure that the mix levels on both sides (shake and soft serve) are above the ‘mix low’ probe or ‘mix out’ line, to ensure that the heat treat process is carried out correctly
Clean and sanitise the syrup tanks, lines and nozzles following the PM Card. Discard the syrups to break the bacteria cycle if the syrup bags are not directly connected to the syrup lines Clean all parts using the 4-step cleaning method (Note: The dishwasher should not be used to clean parts)
Attach the spout caps and the syrup-hole plugs prior to performing the daily 'heat' cycle. 3.
Use the o-ring removal tool to remove all o-rings. Inspect them for signs of wear and tear, and/or damage. Do not use them if they are damaged
Then, either: • Reassemble the parts immediately and set up the machine; or • Leave the parts to air dry for a minimum of 4 hours NB. For further information, please refer to the 4-step cleaning card Use a clean and sanitised parts tray or stainless steel tray to store the parts while they are not on the machine
9.
Weekly Set-Up of Heat-Treat Machines 5. 1. If mix levels are too low or too high, the machine will lock out and not operate until the machine has been disassembled, brush cleaned and then reassembled Leave the freezer in the ‘auto’ position and ensure that the agitator is turning
NB. Refer to the appropriate PM Card on the Intranet
2.
Clean the external components: • Splash shield 6.
• Drip trays
3.
• Cup holders • Restrictor cap • Design cap
Check all parts for wear and tear. This includes check bands, o-rings, gaskets, bearings and blades. Replace them using the tune-up kit, as necessary Ensure that all parts are correctly assembled and lubed following the relevant PM Card
Ensure that the correct type of lube is used for the type of machine in your restaurant. Note: Red Taylor Lube should be used for heat-treat machines Follow the sanitising procedures (as per the PM Card) before the machine is primed
Priming is drawing fresh mix into the freezing chamber, until it reaches a level of 55-60% of mix in the chamber
4.
Prime the machine (as per the relevant PM Card)
5.
Complete the shake and soft serve over-run checks before serving any products from the machine. The overrun checks ensure correct consistency of products; the air to mix ratio should be 55-60%. This is achieved through correct priming of the machine
6.
Pull the syrup through the syrup lines, and ensure that the syrups are correctly calibrated prior to serving any milkshakes
• Syrup port holes
2
Training Flyer - Cleanliness and Foundation
Non Heat-Treat Machines
Clean all parts using the 4-step cleaning method (Note: The dishwasher should not be used to clean parts)
Daily and Weekly Set-Up of Non Heat-Treat Machines 1.
Check all parts for wear and tear. This includes check bands, o-rings, gaskets, bearings and blades. Replace them using the tune-up kit, as necessary
Then, either: 8.
• Leave the parts to air dry for a minimum of 4 hours NB. For further information, please refer to the 4-step cleaning card
NB. Refer to the appropriate PM Card on the Intranet Ensure that parts are correctly assembled and lubed following the relevant PM Card
2.
Ensure that the correct type of lube is used for the type of machine in your restaurant. Note: Blue Taylor Lube should be used for Taylor 8664 non heat-treat machines
• Reassemble the parts immediately and set up the machine; or
Use a clean and sanitised parts tray or stainless steel tray to store the parts while they are not on the machine 9.
Weekly Disassembly of Non Heat-Treat Machines
3.
4.
1.
Disassemble and clean the machine as per the directions in the section above
Priming is drawing fresh mix into the freezing chamber, until it reaches a level of 55-60% of mix in the chamber
2.
Prime the machine (as per the relevant PM Card). Do not use re-run (frozen mix drawn from the freezing chamber at the end of the day) to prime the machine, always use fresh mix. Re-run should be added to the machine prior to lunchtime
Discard any milkshake mix and soft serve that remains in the machine and record it as waste. Removing the mix from the machine will break the bacteria cycle
3.
Complete the maintenance checks as per the PM Card
4.
Clean and sanitise the syrup tanks, lines and nozzles following the PM Card. Discard the syrups to break the bacteria cycle if the syrup bags are not directly connected to the syrup lines
Follow the sanitising procedures (as per the PM Card) before the machine is primed
5.
Complete the shake and soft serve over-run checks before serving any products from the machine and before the re-run is added. The over-run checks ensure correct consistency of products; the air to mix ratio should be 5560%. This is achieved through correct priming of the machine
6.
Pull the syrup through the syrup lines, and ensure that the syrups are correctly calibrated prior to serving any milkshakes
Daily Disassembly of Non Heat-Treat Machines 1.
The Taylor 8664 is a non heat-treat machine, which means that it does not have a pasteurisation step. To prevent the growth of potentially harmful bacteria inside the machine, it must be cleaned daily. At the end of each day, the machine must be disassembled, cleaned and sanitised Switch the machine off before disassembling the machine
2.
Drain the mix from the machine
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 shake machine is correctly cleaned, in order to enable the production of top quality milkshakes • Ensuring the machine is correctly assembled with clean, well-maintained parts, in order to avoid equipment failure and unavailability of product 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 maintaining the milkshake and soft serve machine and when you’re interacting with customers or Crew while on shift.
3.
Store the mix in clean sanitised stainless steel churns with lids and label with a 12-hour secondary shelf life. Clearly indicate which churn contains shake mix and which contains soft serve 4.
5.
Wash the machine through before disassembling it
6.
Disassemble the machine using the relevant PM Card Remove the o-rings using the o-ring removal tool
7.
3
