food safety certification program

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May 2007 Popeyes Food Safety Certification Program 1

TABLE of CONTENTS

Contents of This Manual

Popeyes Food Safety Certification Program DBPR Approval....3-4Proper Use of Gloves Poster.......5Proper Hand Washing Poster...6-7Employee Certification Record.8Introduction to Safe Foods 9

Hazards to Food Safety 10

Food Safety Zones ..11-12

Introduction to HACCP 13

Hand Washing Procedures ...143 Compartment Sink Set-up .15Sanitizing the Work Station - Cross Contamination....16Pest Control ..18

Temperatures ....19

HACCP Logs 23

Code Dating and Holding Times .24-25Food Safety Assessment .26-27

Important Facts ....28-29Temperature Logs ...30-31

Introduction to Cleaning ...............................................................32

Employee Safety ...............................................................33

About Material Safety Data Sheets (MSDS) .....34-37

General Cleaning Guidelines ........................................................38

Three or Four Compartment Sink Set Up......................................39

Image Calendar........................................................................40-43

Area Maintenance (AM) Duties ...................................................44Hazardous Chemical List (Kay, Proctor & Gamble) .........45-46

Glossary of MSDS Terms ...47-48

Bibliography..49

Pay close attention to the pages displaying this image

of keys. They contain critical information in your

ability to serve safe food.

Purpose and Use of This Manual


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From the Department of Business and Professional Regulation Division of Hotels and Restaurants athttp://www.myflorida.com/dbpr/hr/programs/fs_training/fs_training_list.pdf


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Employee Certification Record

I, _______________________________________ (certifying managers name)

CERTIFY THAT ________________________________ (employees name)

Has successfully completed

POPEYES FOOD SAFETY CERTIFICATION PROGRAMIn compliance with Florida Statute Chapter 509.049 and required by the

Department of Business and Professional RegulationDivision of Hotels and Restaurants of the STATE OF FLORIDA

Managers ServSafe Certification number_______________

Employees Birthday _____ /_____ /_______

Certification Date _____ /_____ /_______


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INTRODUCTION

It is the responsibility of each Popeyes employee to serve safe food. Safe food is food that is free ofharmful bacteria, viruses and other harmful substances that could cause our customers to become sick.

Food safety helps to insure every customer experiences the full impact of our great Popeyes products.Repeat business from customers and increased job satisfaction among employees can lead to higherprofits and better service. Handling food safely helps preserve its appearance, flavor, texture andconsistency.

The more obvious benefits to handling food safely are reduced insurance costs and more positivehealth code inspections. The National Restaurant Association figures show that an outbreak of foodborne illness can cost your operation more than $75,000. Cases involving death and serious injury cancost much more. In addition, you will face a loss of consumer confidence that may take years torecover. Safe food handling can also lead to lower food costs through less waste. Serving safe food isvital to your success.

Customers that visit our restaurants expect the food we serve to be wholesome and safe. As

professionals, it is our responsibility to take the necessary precautions to ensure safe food handlingpractices in our restaurants. Therefore, it is most important that all restaurant employees are trained toprevent our food from becoming contaminated.


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Although any food can be contaminated, moist,high-protein foods are most commonly the culprits.Most of our products, chicken, seafood, and others

are listed on in thepotentially hazardous foods list.It is important that our policies and proceduresprevent contamination. Contamination is theunintended presence of harmful substances ormicroorganisms in food. There are three main typesof hazards

Biological Hazards:

Biological hazards include bacteria, virus, andtoxins that can cause food borne illness. You haveprobably heard of Salmonella, staphylococcus, E.coli, botulism and hepatitis A. These hazards may

be very hard to kill or destroy. Some are able tosurvive freezing and high cooking temperatures. Inorder to survive, most bacteria need some or all ofthe following conditions; food, acid, temperature,time, oxygen and moisture.

Popeyes has many products with a high protein andmoisture content, and neutral pH. It is critical tostrictly adhere to the specified cooling and heatingguidelines to prevent the growth of harmful bacteriain the danger zone temperatures.

Chemical Hazards:

The more chemicals we use in our restaurants, themore we increase the chance of them getting into thefood we prepare. These chemicals include pesticidesand cleaning supplies and can create a seriouschemical hazard where food is involved.

Physical Hazards:

Physical hazards are particles and items that arefound in food that are not supposed to be there.They include dirt, hair, broken glass, nails, staples

and other objects that accidentally enter food.

FoodBacteria are partial to highprotein, low acid food. Examples are

poultry, meat, fish, shrimp, milk, beans,etc.

AcidAcid or pH is measured on ascale from 0 to 14 (below 7 is acidic,above 7 is basic). Bacteria grow best infood with neutral pH (7) or close toneutral. Many microorganisms cansurvive pH range between 4.6 and 9.0.Most meats have a pH that is veryfavorable for bacteria growth.

TemperatureMost bacteria

grow best in the temperature dangerzone, which is between 41F. and

135F (4.4C and 60C).

TimeUnder ideal conditions,bacteria can multiply every 20 minutes.The first period of time in the growthpattern of bacteria is called the lag phase.This is the adaptation period for thebacteria to its new environment.Temperature control is the key factor inpreventing rapid bacterial growth.

OxygenBacteria vary in theirrequirements for oxygen. Aerobes requireoxygen, Anaerobes require no free oxygen.Facultative can grow either with or withoutthe presence of oxygen. Most of thebacteria that cause food borne illness arefacultative.

MoistureBacteria need availablewater of at least 0.85. Most fresh foodshave water activity of 0.97 to 0.99.

HAZARDS TO FOOD SAFETY


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THE FOOD SAFETY ZONESFood Safety guidelines apply to every crewmember and are a critical part of your everyday job. To

begin with, we will be identifying criticalFood Safety Zones. There are Ten Food Safety Zones.

Back DoorKeeping the back door closed is the keyto pest control and helps preventcontamination.

Storage Area

A clean, well-organized storage area, notonly helps with inventory control, itimproves product rotation and foodsafety.

Walk-In CoolerProper temperature and food storageprevents spoilage and crosscontamination. Raw foods should bestored below prepared foods and allproducts should be code dated.

Walk-In FreezerProper temperature in the freezer willretard bacteria growth. While mostbacteria do not grow in a frozenenvironment, code-dating product withthe date received and keeping the freezerclean will improve food safety and

quality.

Dish Washing Area

Keeping smallwares and equipment cleanand sanitary prevents crosscontamination. To be effective, the three-compartment sinks must be set up withthe proper chemical proportions and atthe proper temperature.

Batter/Fry AreasChicken is our business; safe chicken isyour responsibility. The batter stationmust have sanitizer available and allproducts must be below 40F.

Prep AreaSafe food temperatures, code dating andholding times, are critical to food safetyand an important part of the prep cooks

responsibilities.

Hand Wash SinkHand wash area must be stocked withhand soap and single use paper towels.Employees must wash their handsfrequently. (See hand washingprocedures.)

Packaging Area

Scoops, ladles and other utensils are tobe sanitized hourly preventing cross-contamination. Monitoring productholding times and temperatures alert us

to products entering the TemperatureDanger Zone.

Dining Room

The dining room includes the lobby andthe restrooms. Hand washing signsshould be posted in each restroom.Lobby tables and chairs should becleaned and sanitized regularly. Productin the condiment station must be rotatedand syrup heads should be cleaned toprevent cross contamination.

Now that you have been introduced to theFood Safety Zones, work with your manager to evaluateeach area. You must always be aware of food safety when you are in the Food Safety Zones.


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Back Door

Dish Wash

Sink

StorageArea

Hand

Wash

Sink

Packaging

Area

Dining

Room &

Restrooms


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Food safety regulators are now requiring restaurants to identify all steps in their daily operations thatare critical to ensuring food safety. This approach centers on the concept of the Hazard Analysis andCritical Control Point system (HACCP) that is designed to prevent the occurrence of potential food

safety problems. There are seven steps to a HACCP system. Through out this manual you will seecritical control points identified. A Critical Control Point (CCP) is an operation (practice,preparation step or procedures) where a preventive or control measure can be applied that would

eliminate a hazard, prevent a hazard or at least lessen the risk that a hazard will

happen. When you see the CCP indicator, you will know that that step orprocedure is critical to our food safety program. In addition, HACCP requiredthat employees be trained in food safety practices and records are keptdocumenting the restaurants food safety practices.

In addition to the CCPs written into our basic operating procedures, employees need to betrained in food safety guidelines. Popeyes Food Safety program divides these guidelines into fivekey areas for training. Those areas are: Personal Hygiene, Cleaning & Sanitation, Safe Storage,

Temperature Control and Holding Times.

INTRODUCING HACCP

PERSONALHYGIENE

The restaurant management team is responsible for the health and safety of our employees andcustomers. They must insure that restrooms and hand washing areas are completely stocked with hotand cold running water, hand soap and single-use paper towels or hand dryers. They should alsoprovide gloves for employees handling food products or cleaning chemicals.

Managers should also be prepared to react if an employee comes to work sick, with a sore or injury. Ifthe employees condition is contagious and may contaminate food or other employees, the employee

should not work that day. If an employee has a cut, wash the area, bandage it and require that they usegloves. Managers must have the necessary bandages available and switch those employees away from

food handling tasks.

Beyond those areas, employees must take responsibility for maintaining food safety through goodpersonal hygiene. Below are the basic personal hygiene guidelines for Popeyes employees.

Employees must bathe daily and arrive to work in a clean uniform.

Hair must be clean and restrained. Facial hair such as beards must be covered with a beard guard.

Never wear jewelry. Rings (except for plain wedding bands), bracelets, watches and necklacesare not to be worn while preparing food. They are hard to keep clean and pose a safety hazard if theycatch on equipment or cause a physical hazard if they accidentally fall into the food.

Fingernails must be kept short and clean. Employees may not wear nail polish or artificial nails.

Cover all cuts and sores with bandages and plastic gloves.


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Hand Washing:

HAND WASHING PROCEDURESSafe food handling begins withclean hands. Hands that carry ofharmful bacteria, viruses and othermicroorganisms may pass thecontamination on to any surface orfood when touched. Proper andfrequent hand washing byemployees is one of the mostimportant food safety steps. Handscan become contaminated in avariety of ways. The failure towash contaminated hands is one ofthe leading contributors to theoutbreaks of food borne illness

As a result, all managers andEmployees must wash their hands

Just getting your hands under the faucet doesnot remove or bacteria and other harmful

microorganisms. The following food handwashing procedures must be followed everytime you wash your hands.1. Use warm water to moisten hands

3. Rub hands together for 20 seconds and scrubarms to wash contaminated hands is one up tothe elbow.

4. Rinse thoroughly from the elbow down.

5. Dry with single-use paper towels or hand dryer.

crewmembers must wash their hands frequentlyusing the proper hand washing procedures.

when they arrive at work, before touching any food product, every hour while at work and after thefollowing:

After using or cleaning the restroom After taking a break After smoking, eating or drinking After coughing or sneezing After emptying trash cans or

handling garbage

After cleaning the restaurant

After touching your mouth, nose or hair After touching a contaminated surface or

object, like a door handle, telephone, orhandling money

After shaking hands with someone After touching raw foods such as chicken or

strips At least once an hour

Using Disposable Gloves:

Disposable gloves are not fail-safe protection from transferring bacteria. They can lead to a false senseof security. When disposable gloves are used appropriately and in conjunction with proper handwashing, they can help prevent the transfer of bacteria from hands to food.

Disposable gloves are required when handling produce and during sandwich preparation. Hands mustbe washed before putting on disposable gloves. Always put on new gloves before touching food.

Gloves need to be changed whenever the person wearing gloves leaves the station and then come backto continue the activity. Gloves will need to be changed if they develop any visible tears or holes.

2. Apply soap


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Cleaning and sanitation is the foundation of food safety. Maintaining a clean sanitary restaurant isfundamental to serving safe food. In addition, a clean and organized restaurant influences a positiveemployee attitude toward improved personal hygiene and food preparation practices.

At Popeyes, we start our cleaning and sanitation program by making sure that we have only approvedcleaning chemicals. Approved chemical companies will provide you with necessary materials such asdispensing equipment for portion control, cleaning procedures for each area of the restaurant andrequired Material Safety Data Sheets (MSDS). These are written descriptions of the contents, hazards,and handling procedures for chemicals and products containing chemicals. They are required byOSHA and need to be readily available. Employees must be trained to read the MSDS. If you do nothave an approved chemical supplier, you should contact your Field Service Consultant or Supervisor.

Three Compartment Sinks:

The first step in daily cleaning and sanitation is setting up the three-compartment sink. This sink isused for cleaning and sanitizing all utensils and smallwares. Insure that the three sinks for dishwashingare set up, maintained throughout the day, and follow these dishwashing procedures. (See yourCleaning Chemical Supplier Manual for specific instructions on chemicals to use and watertemperatures. Some chemicals require higher temperatures.)

.

Step 1: Scrape leftover food from the container into the trash can before putting

dishes into the wash sink. This will keep the water cleaner and reduce debris in the

bottom of the sink.

Step 2: Wash the items in the first compartment of the sink with warm (at least

110F.), soapy water. Use a cloth or scratch pad to loosen remaining soil.

Step 3: Rinse the items in the second sink filled with clean water at least 110F.

Remove all trace of food or detergent.

Step 4: Sanitize in the third sink by submerging items in a chemical sanitizing

solution at least 75F.

Step 5: Air dry all items before placing them back in their storage area.

Water temperature is very important. If the water sets and changes temperature, drain the water, washand sanitize the sink, and refill with proper temperature water and required solution.

Example of 3-compartment

sink set up left to right. Can

be a 4 compartment and can

be set up right to left.

CLEANING & SANITATION

Sanitizer Test Strips are available through your distribution center to check the level of sanitizerin your sink and other sanitizing solutions. To use the strips, insert the strip into the sanitizing solutionwithout agitation, hold for 10 seconds. Compare the test paper color against the color standards shownon the strip container. Your solution should be 200 parts per million. If the water is below the requiredlevel, drain the sink and refill. If after testing, sanitizing solution is below standard, discard thesolution and get another container.

WashClean, hot

soapy wash Atleast 110F

RinseClean, hot rinseAt least 110F

SanitizeSubmerge

dishes for 30seconds At least

75F

Air Dry


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CLEANING AND SANITIZING THE WORK STATIONEach workstation should have a container of sanitizing solution in a convenient location to regularlywipe down food contact surfaces. You must keep the water clean and the chemicals at the correctlevel, so the water should be changed each hour. Cleaning surfaces each hour reduces the amount ofwork required at the end of the shift. In some cases, you may use sanitary wipes to remove debris andsanitize the workstation. At Popeyes, we refer to this process as clean as you go.

Utensils used for food preparation and serving should be cleaned and sanitized each hour. From thebatter basket to prep spatulas and packaging scoops, all utensils that come in contact with food need tobe washed and sanitized in the three-compartment sink each hour. Some utensils may need to bewashed and sanitized more often if they are dropped on the floor or if they may cross-contaminateother foods.

CROSS-CONTAMINATION

Cross contamination is the transfer of food borne pathogens from foods or surfacesto other foods or surfaces. Food can be contaminated in a number of ways. Popeyesprocedures are designed to prevent cross-contamination.

Raw foods can contaminate ready-to-eat foods. Popeyes procedures requirethat raw food be stored below prepared food. It is also required that food products bestored with solid lids to cover and prevent contamination. Maintaining a separateshelf for raw produce such as lettuce, tomatoes and cabbage away from raw foods isanother way to help prevent cross contamination.

Contaminated equipment can contaminate ready-to-eat foods. Equipmentand smallwares must be washed and sanitized between products to prevent this kindof contamination. Chopping chicken for Jambalaya on the same cutting board used to

prepare lettuce for sandwiches can only lead to problems. Separate cutting boardsshould be used to prevent cross contamination.

Crewmembers who handle both raw and cooked foods are a key cause of

cross contamination. Crewmembers should properly wash their hands frequentlyand any time they go from handling one product to the next. For example, the personbattering chicken should wash their hands thoroughly before preparing a sandwich.Care must also be taken with uniforms, aprons, gloves and other equipment to makesure that cross-contamination is controlled.

Through the procedures outlined in the manual, proper training and frequent hand washing cross

contamination can be prevented.

ID YOU KNOW that it is illegal to buy a cleaning product at the grocery store and use it to cleanthe restaurant. OSHA can fine restaurants over $1000 if products from the store are found inrestaurants.


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CLEANING AND SANITIZING THE WORK STATION

Popeyes Quality Assurance Department has a rigorous approval process for all of our manufacturersand distributors. It is critical that restaurants only purchase approved Popeyes products throughapproved distribution centers. Our food products have high quality standards and are routinely checkedfor safety. Your role in receiving and storage process begins at the back door.

Follow these guidelines to insure you serve with the safest possible product.

Check products for Popeyes label.Generally, chicken cases will be Popeyesspecific as well as any proprietary products.

Maintain proper cooler and freezertemperatures: The Walk-in Cooler should be34-38F and the Walk-in Freezer should be10 to 0F.

Follow the procedures for receiving product

as outlined in the Receiving and Storage sectionof this manual.

Code-date all cases upon receipt.

Be prepared to store products immediatelyupon delivery. Do not accept deliveries duringpeak meal periods.

Check the operating condition and thetemperatures of the walk-in coolers andfreezers each shift. Keep cooler and freezerdoors shut as much as possible, only opening

them for short time periods.

Use First In, First Out (FIFO) methodfor storing product. Proper rotation willreduce the opportunity for spoilage.

Store raw foods below prepared foods andbe sure all items are covered.

Store all food items at least 6 off the floor.

Lids should be solid and fit the container.Slotted insert lids should only be used on thesteam table.

Clean up spills or leaks and remove dirtypackaging and other trash from the storage arearight away. This will reduce the chance ofcross-contamination.

Store cleaning supplies and other chemicalsaway from food preparation and storage areas.Always keep chemicals in their originalcontainers. Be sure you have Material SafetyData Sheets (MSDS) on hand for each chemical

used in your restaurant.


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Pests, such as insects and rodents are serious hazards to foodservice operations. Pests damage food,supplies and facilities, but their greatest threat is that they spread food borne illness. Pest control willprevent pests from infesting your restaurant and get rid of any pests that are present. A number of

pesticides can be hazardous to humans and contaminate food if not used correctly. It is highlyrecommended that you hire a licensed pest control service to apply pesticides. Working closely with alicensed pest control service will insure safe, up to date control methods are used. The elements of agood pest control management program are denying pests food, water and shelter by following goodsanitation and house keeping practices; keeping pests out of the foodservice operations by pestproofing the building and working with a licensed pest control operator.

A regular cleaning and sanitation program is your first defense against pests.

Start with these measures to keep pests out of your restaurant.

Use reputable and approved suppliers.Check all supplies and refuse any shipment

in which you find pests. Keep dumpster area clean and lids closed.

Keep trash receptacles clean and sanitized.

Remove garbage quickly and properly. Tieall bags of trash before dumping.

Have garbage picked up frequently. Never leave water standing inside or

outside the restaurant.

Scrub back sidewalks after receivingchicken.

Properly store all food at least six inches offthe floor.

Eliminate hiding places in the storage area.

Clean up food and beverage spills, includingcrumbs and scraps immediately.

Thoroughly clean and sanitize yourrestaurant. Check the building for openings where

insects or rodents can enter. All doors and.windows should close tightly, be kept shutexcept when in use and checked as part of aregular cleaning schedule. Repair grouting,loose floor tiles and baseboards. Seal offopen areas around pipes. Install weatherstrips on doors to prevent pest entry.

If you notice any signs of infestation, do notwait; call a pest control service immediately.RememberInsects and rodents like dark,damp places; if you see them during the daythe dark damp places are full.

PEST CONTROL


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Popeyes food temperature guidelines not only insure that our guests get a quality product, but also

help insure that our products are safe. Hot food must be heated to 165F for at least 15 seconds beforeplacing it into the service area. Cold food must be kept below 38F. This is our standard operating

procedure. We watch out for the temperature danger zone.

Bacteria thrive in the Temperature Danger Zone!!

Foods are most at risk during the preparation and serving process. As foods are thawed, cooked, held,served, cooled and reheated, they may pass several times through the temperature danger zone of 41Fto 135F. Each time food is handled; it runs the risk of cross-contamination from other food and fromfood contact surfaces, such as human hands, cutting boards and utensils. Food must never spend morethan four hours total in the temperature danger zone. This may sound like a lot, but each time a productgoes from hot to cold, it crosses the danger zone. The fewer times we heat, then cool, then reheat aproduct the safer it is. If the walk-in cooler is at 45F. instead of 38F., the product will not be safe. Ifthe seasoner takes a break half way through a case or leaves the chicken out for any reason, the safety

decreases.

FOOD TEMPERATURES

TEMPERATURE DANGERZONE

212F Cooking temperatures destroy most bacteria. Time required to kill bacteria

decreases as temperature is increased.

165FWarming temperatures prevent growth but allow survival of some

bacteria.135F

ANGER ZONE: Temperatures in this zone allow for rapid growth of

bacteria and production of toxins by some bacteria, which cause food

borne illness.

41F

Cold temperatures permit slow growth of some bacteria that cause

spoilage.32F

Freezing temperatures slows down the growth of bacteria, but may allow0Fsome bacteria to survive.


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FOOD TEMPERATURE REQUIRMENTS

Popeyes food temperature requirements are written into each product procedures and labeled as

CCPs. Here are some of the basic guidelines

Popeyes has standard procedures for thawing products, but general food safety guidelines

indicate that you should thaw products using the following methods only.

In the walk-in cooler, on the lower shelves below prepared products. Defrosted as part of the cooking process. Chubs can be placed in the chub warmer frozen or

defrosted to be heated.

In a clean, sanitized sink with the product under running water that is 70 F. or below. Neverdefrost product in hot or standing water.

Monitor equipment temperatures and clean compressor coils weekly to insure they areperforming properly.

Never overload cooking equipment. Microwaves take twice as long to heat two inserts ofproduct, leaving both inserts in the danger zone for longer. Fryers that are overloaded will not cookthe chicken thoroughly.

Prepare small batches of food frequently. This helps products to heat and cool quicklywhile maintaining product quality.

Create valleys down the center of the rice in an insert so the product will cool quickly in thewalk-in and heat quickly in the microwave.

Reheat all previously cooked food to a minimum internal temperature of at least 165F. for atleast 15 seconds.

Never use holding equipment to cook or reheat foodonly to keep food hot.

Cooked products that are placed into the walk-in cooler for storage should reach a temperature

of 40F or below within four hours. Hot foods must cool from 140F to 70F within two hours andthen to below 41F within 4 hours.

Check product temperatures with a thermometer every time it moves from one location toanother. For example, from the microwave to the holding cabinet or from the holding cabinet to theline. Never use your best guess or experience to determine the safety of a product.

Keep the products covered to maintain temperature and reduce the chance of cross-contamination.

Complete HACCP Logs as required and maintain records for 60 days.


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CALIBRATING THERMOMETERS

Restaurants MUST have both a high temperature and a low temperature thermometer.

It is important to check temperatures frequently with a properly calibrated thermometer. Eachrestaurant should have thermometers in all refrigeration units and freezers. These thermometersshould be securely mounted in an easy to read location. In addition to the refrigeration thermometers,each restaurant should have a probe-type low temperature adjustable thermometer (-40F to 160F)and a probe-type high temperature adjustable thermometer (50F to 500F). Thermometers should becalibrated at least once a week using the procedures below.

ICE WATER METHODFor low temperature thermometers

1. Place one Styrofoam cup inside anotherStyrofoam cup. Two cups are necessaryfor proper insulation.

2. Poke a hole in the cup lid with thethermometer.

3. Pack the inside of the cup completely fullof ice and fill with water.

4. Place the lid on the cup. It may benecessary to remove a small quantity ofice to properly secure the lid.

5. Wait 5 minutes, and read the thermometer.It should read 32F. If it does not, grasp thedial of the thermometer between the thumb

and the index finger. Turn the nut until theneedle reads 32F. It may be necessary to usepliers to adjust the thermometer dial the firsttime.

Be careful not to remove the probe from

the icy water during calibration.

After calibration, remove the thermometerand check to be sure the cup is full of iceand water to the brim. Replace thethermometer as before and wait 5 minutes.If the thermometer reads 32F, it is

calibrated.If not, repeat steps 3 through 6 until anaccurate calibration is achieved. Handle thethermometer very gently. Rough handlingmay cause the thermometer to losecalibration.

HOT WATER METHODFor high temperature thermometers

1. Empty the ice water from the cups usedfor the low temperature thermometer

calibration and fill the cups with hot tapwater.

2. Poke another hole in the lid of the cupwith the un-calibrated thermometer.

3. Put both thermometers (one in each holein the lid) into the cup containing the hottap water, secure the lid and wait 5minutes.

4. The Low Temperature Thermometer willindicate the temperature of the hot tapwater.

5. Adjust the High TemperatureThermometer if needed to indicate the exacttemperature as the accurate LowTemperature Thermometer. Be careful not toremove either thermometer from the hotwater during calibration.

6. Remove both thermometers and wait 5minutes. Refill the cup with hot tap waterand place both thermometers back into thewater. Observe that both thermometersindicated the exact same temperature. If not,

repeat the procedure.


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TAKING PRODUCT TEMPERATURES

Product must be checked routinely to make sure that it is at theproper temperature. Some of these temperatures must be recorded onthe HACCP Log.

Check chicken temperatures by placing the probe into the meaty partof the breast. Raw chicken should always be below 38F. If checking thechicken temperature after cooking, allow the chicken to set for at least 5minutes before checking, as thechicken will continue to heat for afew minutes after it comes out of thefryer.

Cooked chicken will range from 195F200Fimmediately after cooking to 165F at the end of the holding

time. Cooked chicken should never drop below 160F. If it is

below 160F. it should be discarded.Defrosting meat products like strips and fillets should be

checked at least twice a day. Open the case and place the probe into the meat in the center of thebag. Also, check the temperature of product on the outside of the case. You will find a rangebetween the center of the case and the outside, but the product should not exceed 38F.

Side Items will be checked most often. Prepared products in the walk-in cooler should bechecked at least twice a day. Microwaved product is checked after the initial heating cycle and again atone-minute intervals until 165F is reached for 15 seconds. Products are then placed into the holdingcabinet. When product is moved from the holding cabinet to the steamtable, it should be temperaturechecked again. Another example of temperature protection is the policy of not cupping more than sixside items at a time for the Prince Castle holding bin. Side items lose about 15 degrees during

packaging. The longer it takes the more temperature they lose. So cupped sides must have lids on andbe placed in the holding bin immediately after cupping.

Cold products as in batter on the batter station, condimentson the sandwich station and packaged Cole slaw in the refrigeratorshould be checked each shift. More importantly, the refrigerationunits should be checked several times each shift. It therefrigeration is working properly, products should stay below38F. If the refrigeration is over 40F, the product will not bebelow the danger zone.

All of these procedures and many more are designed to maintain safe food.Remember - Look for the CCP logo in the operating procedures to see moretemperature guidelines.


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HACCP Logs

An important part of your food safety program is record keeping. Popeyes requires a ChickenTemperature Log and a Daily Temperature Control Log. These logs are part of a regular HACCPprogram. Complete the HACCP log each shift and store the completed forms in the managers office

for 60 days. Samples of the HACCP log are included at the end of this section.

The Chicken Temperature Log is used to record cooked chicken temperature for the month. Youwill record the temperature and the manager will initial it five times each day. Chicken temperatureshould be taken at 11 a.m., 1 p.m., 4 p.m., 7 p.m. and again at 10 p.m. There is a line for each day ofthe month.

The Daily Temperature Log records equipment and product temperatures. One sheet is used for eachday. All equipment and product temperatures are checked and recorded three times a day. If any itemis found to be in the temperature danger zone, corrective action must be recorded. For example if thereach-in cooler is at 42F., the corrective action would be took product temps and moved product thatwas 40F or below to the walk-in cooler. If the product in the cooler is above 41F., the correctiveaction would be discarded product.

PRODUCT HOLDING TIMES AND SHELF LIFE

Time plays an important role in food safety. The longer a product is held at an unsafe temperature themore dangerous it becomes. Bacteria multiply every 20 minutes when the temperature is between41F-135F. Therefore, product should never be in this range for more than 4 hours betweenmanufacturing and being eaten. We only control what happens to the product in the restaurant, notwhat happens at the manufacturers, on the delivery truck or after the guest takes it home. It isimportant for us to move it quickly through the danger zone in the fastest possible way.

Tracking the progress of product through the restaurant is critical to inventory management and food

safety. Products should be code dated with the date they are received when accepting a delivery.Popeyes uses the first in, first out (FIFO) rotation system. When receiving product, always make surethe new product goes behind or below the older product and all code-dates are facing out.

In addition to code dating items as they are received, it is necessary to monitor the product as it movesthrough production and serving. Each product has a maximum holding time at every phase ofproduction. Whether you use Product Control Slips, the color-coded labels or grease pencils; allproducts must have the expiration time clearly labeled on the storage container.

When a product reaches that expiration time, it must be discarded. Popeyes standards for holdingproduct ensure that the product is safe and of the highest quality. Exceeding the holding time puts ourreputation and food safety at risk. When you see a product has expired, notify your managerimmediately.


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PRODUCT CODE DATING SYSTEMS

Product Control Slip Instructions:1. Enter todays date.

2. Circle the day of the week for today.

3. Enter the current time.

4. Write your initials.

5. If product has been prepared- circle orwrite in the name of the product made.

6. If product is being defrosted - circle orwrite in the name of the product being defrosted.

7. If chicken has been seasoned - circle the type

of chicken.8. Write in the kill date or use by date.

9. Enter the date when the product must bepulled (when the holding time will expire).

10. Circle the day of the week when the product willexpire.

11. Enter the time when the product will expire.

Daydots Color Coding System Instructions:

These easy-to-use, color-coded labels can help you record the day andthe time that the product expires. No messy flapping papers! The bigbonus is the easy visual check for the manager and crewmembers. Eachday of the week has a separate color. Blue dots must be gone by end ofday Monday; yellow dots are good through Tuesday and so on.

In addition to the day of the week dots forprepped items, Daydots has developed a specialPopeyes Seasoning label. This label is designed

for Popeyes and features a location for the color-coded Duralabel, so you will not need sevendifferent seasoning labels to maintain your color-coded system. Thaw labels are also available.


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Quality Control Bar Instructions:

Quality Control Bars (QC Bars) are used forBiscuits, Chicken, and other prepared menuitems that are held in the Bird Cage or

other one of the other heated holding bins

on the service line. They are used to identifythe expiration of cooked products. QC Barsare numbered 1 through 12 and correspondto the numbers on the clock.

Determine the products holding time. Use the Quality ControlBar with the number that corresponds to the position wherethe minute hand will be on the clockwhen the product expires

An example would bechicken is pulled from thefryer or Biscuits are removed from the oven at 12:00. Both Chicken and Biscuitshave a 30-minute holding time, which means that the chicken and Biscuits willexpire at 12:30. You would place the Quality Control Bar with a number 6 in

the on the Biscuit Pan or for the Chicken, place the Bar in Chicken HoldingBasket or next to that chicken in the birdcage.

Another example would be using Chicken Strips and Chicken Fillets, which havea holding time of 20-minutes. If you pulled Chicken Strips or Chicken Filletsfrom the fryer at 12:00, you would place the number 4 on the transfer pan with

the Chicken Strips or Chicken Fillets.


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Food Safety Assessment

Popeyes operations are assessed regularly to ensure that our quality standards are being met. There arespecific areas of the assessment that apply to the Food Safety. Please review and be familiar with theFood Safety Standards below.Wash

Clean, hotsoapy wash At

least 110F


SanitizeSubmerge


75F

Air Dry

Area

Criteria

Health Dept Permit Local Health Department permit is posted and current.

Inspection postedMost recent Health Department Inspection is posted (if required). Criticalviolations have been addressed

Manager certified Restaurant manager is RMT and ServSafe certified or has equivalentcertification

Employee Training Employees are trained in Food Safety. Training is documented.

MSDSMaterial Safety Data Sheets are available for all chemicals in the restaurant.

MSDS are accessible to employees.Personal Hygiene

Hand wash sinks

Hand wash sinks are clean and in good repair with hot and cold running wateravailable. Hand wash sinks used for hand washing only.

Liquid hand soap and single use towels are available at all hand wash sinks.Hand washing procedures are posted.

Employees handwashing

Employees wash hands to prevent cross contamination (minimum hourly).

Employees use proper hand washing procedures.

Gloves Gloves are used in food preparation where required by local health departments.

Safe Storage

Approved FoodSource

All products in the restaurant are obtained through an approved food source tohelp insure quality and food safety.

OrganizationCooler and dry storage are organized to prevent cross contamination of products.Fresh produce and chicken have designated areas. Product at least 6" off thefloor.

Receiving

Stored cases not damaged or broken. Potentially unsafe products are refused orsegregated for return.

All items code dated with date received.

Coolers Cooler is organized. Temperature 34-38 degrees F.

Freezers Freezer is organized. Temp. -10 to 0 degrees F.

ThawingDefrosting products are properly rotated and stored below prepared products.Temperatures are monitored.

Rotation Products rotated using first in, first out method.

ChemicalsAll chemicals are properly code dated and stored to prevent chemicalcontamination.

Ice HandlingDesignated bucket for transporting ice. Scoops properly stored with handle up.No ice contamination.

Cleaning &

Sanitation


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WashClean, hot



SanitizeSubmerge


75F

Air Dry

Area

Criteria





MSDSMaterial Safety Data Sheets are available for all chemicals in the restaurant.MSDS are accessible to employees.

Personal Hygiene

Hand wash sinks







Safe Storage

Approved Food

Source

All products in the restaurant are obtained through an approved food source to

help insure quality and food safety.


Receiving



Coolers Cooler is organized. Temperature 34-38 degrees F.

Freezers Freezer is organized. Temp. -10 to 0 degrees F.

ThawingDefrosting products are properly rotated and stored below prepared products.

Temperatures are monitored.Rotation Products rotated using first in, first out method.

ChemicalsAll chemicals are properly code dated and stored to prevent chemicalcontamination.

Ice HandlingDesignated bucket for transporting ice. Scoops properly stored with handle up.No ice contamination.

Cleaning &


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IMPORTANT FACTSRegardless of the job stations that you work in a Popeyes restaurant, food safety isyour responsibility. Each crewmember must observe the standards of personalhygiene and practice the safe food handling procedures. Monitoring holding time

and temperatures daily should be part of your routine. As we strive to provide theguests with a truly great experience, food safety should be your top priority.

Keep the following in mind as you go about your day

Be sure to keep your hands and fingernails clean by washing them frequently.

Wash your hands thoroughly before handling ready-to eat foods.

You always must use clean waterproof bandages to cover cuts. For additional protection,

wear disposable gloves.

Workers with infected cuts, burns and other skin problems should not handle food under

any circumstances

Disposable gloves do NOT take the place of washing your hands.

Disposable gloves become dirty, just like hands. So, change your gloves if they become dirty.

You must wear sanitary disposable gloves or use sanitary utensils when handling ready-to-eat foods.


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How long should you spend washing your hands in order to make hand washing effective?

20 seconds

What is an easy way to remember how long to wash your hands?

Sing theHappy Birthday song (lasts about 20 seconds)

Is it just as effective to only use hand sanitizer and eliminate handwashing?

Nowithout handwashing, hands will still be laden with germs.

True or False: All bleaches can be used as sanitizers.

False: Scented or oxygen bleaches are not acceptable for food-contact surfaces and may leave residues

How long should objects be immersed in sanitizer in order to be sanitized?

30 seconds

How is Bacteria spread.

Through unwashed hands or contaminated gloves and sick employees. Remember to always washhands after touching your face or hair, taking out the garbage, eating or drinking, handling raw food,and cleaning. Always wash hands before starting work, even when youll be wearing gloves.

Why shouldnt you wipe objects with towels after sanitizing them?

Towels will remove the sanitizer.

Why use hot water when washing dishes?

Hot water makes grease removal easierless work for you!

Clean and Sanitary mean the same thing.

False: Clean means free of visible soil. Sanitary means free of harmful levels of contamination.

Refrigeration kills all bacteria.

False: Bacteria live anywhere a human can live. They can often survive extreme temperatures.


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The Chicken Temperature Log is set up to record 30 days worth of temperature readings.Complete the Month and Store # at the top of the form. Each number on the left side of the pagerepresents the day of the month.

At opening and every two hours through out the day, take and record the chicken temperature.Chicken temperature should be taken immediately after the chicken is pulled from the fryer andstacked.

Insert the thermometer probe into the meaty side of the breast and wait at least 1 minute. Thetemperature should be at least 190F. coming out of the fryer in order to maintain a safe servingtemperature for 30 minutes.


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SAMPLE DAILY TEMPERATURE LOG

Daily Temperature Control Log is completed each shift. There is a separate form for a.m. andp.m. Temperatures should be checked every two hours during the shift. This log can becompleted by the manager on duty (MOD) or by a trained crewmember.

There are nine areas for temperature checks and you could assign different areas to differentcrewmembers. The nine areas are Equipment (refrigeration), Fryers, Product in the Cooler, ProductArea (batter/fry station), Holding Cabinet, Production Counter (birdcage and dump stations),Steamtable, Sandwich Station and other. If any temperature does not meet Popeyes guidelines, thecrewmember should notify the manager immediately. The issue should be recorded along with thecorrective action taken by the manager.

Taking Corrective Action:The action taken can be different depending on the circumstances. If the cooler is too warm,corrective action should be move product and call repair person. If the product on the steamtable isnot hot enough, corrective action should be to microwave the insert until the product reaches

temperature. If Spicy chicken on the board is at 120F, the corrective action would be to discard theproduct and record it as waste. Any deviation from standard must list a corrective action.


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INTRODUCTION to CLEANING

The procedures listed in this section are generic and are not to be confused with the procedures issuedby your approved chemical supplier. Material Safety Data Sheets are not included in this section. AHazardous Material Inventory List is included at the end of this section. Material Safety Data Sheetsshould be packed with each case when the chemicals are received. If you have misplaced these, pleasecontact your supplier as soon as possible for replacements. When using cleaning supplies, check themanufacturer's instruction or approved Chemical Cleaning Solutions List for the proper mixtures ofcleaning chemicals.

Most of the chemicals are concentrates and should be diluted with water before use. Remember thatusing more of the chemicals than called for will not clean any better. In fact, too strong a solution mayharm the item you are cleaning. Follow the directions exactly to ensure the item or area is cleanedproperly and that you have met the desired standards.

In this section of the manual, we will cover general guidelines for most of Popeyes cleaningprocedures. In the manual provided to you by your approved Cleaning Chemical Supplier, specificuses for each chemical will be outlined. One thing to remember, some areas may not at first glance

appear to relate to food sanitation, but inevitably all things lead back to safe products. Below aresome basic guidelines for a clean and sanitary restaurant.

FOOD SERVICE SANITATIONFOOD SAFETY ZONE

It is ironic that people are the culprits, as well as the victims, in foodborne illness. Popeyes restaurantsmust have crews that are aware of the value of good sanitation and prove it with daily practices.

Food Service Sanitation is the process of keeping food free from harmful bacteria and diseases. Youractions determine whether food you serve will be safe and appealing or a source of serious illness.Thousands of people suffer each year from foodborne illness. The effects range from an upsetstomach or slight fever to serious illness and hospitalization - even death.

Always be aware of the key Food Safety areas and your practices in the food safety zones.

Personal Hygiene Cleaning & Sanitation Procedures Safe Food Storage Food Temperatures Holding Times and Shelf Life

In this section our focus will be the Cleaning & Sanitation Procedures. For more information on

Sanitation standards, see the Food Safety section of this manual.


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EMPLOYEE SAFETY

Always wear gloves and goggles when mixing chemicals. Never mix cleaning chemicals. If using a ladder for cleaning, use the safety guidelines in the Safety & Security section. Know where the MSDS sheets are and how to use the information provided. Always follow chemical supplier guidelines.

Employees Right to Know

As mandated by law, employees have the right to know about possible health in their workplace.Managers must provide information and training about hazards to employees who use cleaning,sanitizing, disinfecting, pesticide products and any other item that is considered hazardous.

Chemicals are considered physically hazardous if they are flammable, explosive, chemically reactive,

water reactive, ignite in air at less than 130F, contain organic peroxides or consist of compressed gasses.

Chemicals are considered to be health hazards if they are toxic, carcinogenic, cause birth defects, arecorrosive, damage skin, eyes, lungs or mucous membranes or are irritants or sensitizes.

Cleaning chemical manufactures provide our restaurants with Material Safety Data Sheets (MSDS) for theproducts we use. For more information on Material Safety Date Sheets see page 4 of this section.

Products that you dilute or transfer to another container must be clearly labeled to identify the product.The label must contain dilution and usage instructions plus potential hazard and remedy informationregarding the product.

HAZARDS OF BLEACH -USE OF BLEACH IS PROHIBITED

Although bleach may be found as a component of certain approved chemicals, chlorine bleach is not anacceptable chemical for use in Popeyes restaurants. Liquid Chlorine Bleach is not a cleaner or sanitizer.Here are just a few of the hidden costs of using bleach.

When spread on a floor, sidewalk, or othersurface, chlorine bleach breaks up into its constituents,chlorine and lye. Chlorine and lye will "spall" cement(that is, slowly cause the cement to fragment andloosen the sand particles in the grouting). Eventuallythe tile will become loose and re-grouting will benecessary.

A visible result of bleach is the darkening anddulling of floors by the precipitation of various ironcompounds from the grouting. Bleach is not portion controlled. Over or underportioning can reduce effectiveness and be morecostly.

Bleach splashed on uniforms will discolor thecloth and result in more frequent uniformreplacement.

In short, there is no acceptable reason to havebleach in a Popeyes restaurant. If a HealthDepartment representative recommends the use

of bleach as a sanitizer in place of your approvedchemical sanitizer, you should contact yourapproved chemical supplier for assistance.


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MATERIAL SAFETY & DATA SHEETS (MSDS) PURPOSE & USE

The Material Safety Data Sheet, often calledMSDS, is designed to provide employers andemployees with the information to help them usea chemical substance or mixture safely. TheMSDS identifies the substance(s) or concern andpotential hazards. It describes precautions foruse, handling, and storage. It also givesprocedures for emergency situations.

IMPORTANT NOTE

For restaurant operators who may use chemicals/materials that POPEYES has not approved, it isthe responsibility of the Franchise Partner toobtain from the chemical manufacturer orsupplier the required MSDS sheets for each

chemical. All restaurants must have MSDS forevery potentially hazardous chemical/materialstored and used on the premise.

Below is an explanation of the sections of theMaterial Safety Data Sheets:

Heading: The heading gives the name andaddress of the company. The MSDS gives onetelephone number for medical emergencies andanother for technical information. It also givesthe date that the MSDS was issued.

NOTE: Not all MSDS are formated the same

way. Format will vary by company. Thesections listed below are used by our cleaning

chemical companies.

Section 1 - Identification

Line 1.1 gives the identity, the product name yousee on the container label. Line 1.2 describes thetype of product.

Section 2Hazardous Ingredients

This section identifies the hazardous

chemicals contained in the product. Achemical component is consideredhazardous if exposure to the substancewould produce a significant adverseeffect during normal use or predictablemisuse. To help the MSDS user, theMSDS may also list components that arenot hazardous. If available, a timeweighted average (TWA) is given for eachcomponent. A TWA is an airborne

concentration limit set for thesubstance in the workplace (see theGlossary of Terms at the end of this

section).

The worker should use protective measures ifworkplace air concentrations exceed the TWA.Most TWA values are set by OSHA or by theAmerican Conference of GovernmentalIndustrial Hygienists.

Section 3Physical/ChemicalCharacteristics

Certain physical properties of the product arereported here. Knowing these properties helpsthe user choose proper handling and emergency

procedures.

Section 4 - Fire and Explosive Data

Section 4 gives fire fighting guidance and warnsof any unusual fire, decomposition or explosionhazard. Most of our cleaning products will notburn. Some will break down to give off a toxicgas if heated in a fire. For those that can give offflammable vapors, Line 4.3 gives the flash point(see Glossary).

Section 5 -Reactivity Data

Section 5 describes the stability of the materialunder reasonable foreseeable conditions ofstorage, use an misuse. Conditions that couldcause a dangerous reaction are noted. Inaddition, this section may identify otherchemicals that are incompatible. Mixing twoincompatible chemicals can produce a violentreaction or give off noxious fumes.

Section 6 - Health Hazard Data

First, Section 6 gives the signal word for the

product - CAUTION, WARNING OR DANGER.A product marked DANGER is the mosthazardous. Some products also are markedPOISON because of consumer packaging rules.Line 7.1 describes the health hazards and hazard:(1) acute, where the adverse effect shows uprapidly as in the case of skin, eye, or lungirritation or damage, and (2) chronic, where theadverse effect has symptoms which develop


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slowly over a long period of time, and whichusually result from repeated exposure.Cumulative tissue damage, cancer, and birthdefects are chronic effects. Line 7.2 may givespecial information about an individualcomponent in the product, especially if thesubstance could produce chronic effects fromrepeated exposure.

Section 7Precautions for SafeHandling and Use

Because substances may enter the body byswallowing, by breathing, or from skin or eyecontact, first aid instructions are given for eachlikely route of exposure. It is important to followthe directions carefully. Proper treatment ofexposure to one chemical can be harmful for

exposure to another. Immediate flushing withwater is very crucial to treat eye contact with acorrosive or very irritating substance. After firstaid treatment, the user should consider calling apoison control center or a physician. The PoisonControl Center number to call is given on eachpage of the MSDS, 1-800-328-0026.

Section 8 - Special Protection

Information

This section names equipment needed to handlethe product without sustaining injury. It describesprotective clothing that must be worn and any

respiratory protection needed, whether it bepersonal equipment, exhaust ventilation, or both.It may also specify precautions such aseliminating ignition sources when using aflammable product.

Section 10 - Additional

Information/Precautions

This section gives other information that mayhelp the user. Line 10.1 of the MSDS states theDOT hazard class, if any. Suggestions for

storage may also appear in Section 10.Summary

Material Safety Data Sheets are prepared andprovided for your safety. It is up to each employeeto study them with care and to apply all therequired precautions and protections. Contact yourManager if you have any questions.


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GENERAL CLEANING GUIDELINES

1. Use only approved cleaning products and mix them using the quantities or ratio designated on theproduct label.

2. Be sure to follow the mixing directions on the product label designating hot or cold water.

3. If using the pumps to extract the cleaning solution from the containers, one full stroke should be set todispense one ounce.

4. The following are the required cleaning products and their uses: General Purpose Cleaner - a cleanser and mild degreaserused for utensils and surfaces that come in contact with food.Those areas include, the wash section of the 3-compartmentsink, trigger spray bottle for counters and fixed equipment, andmop bucket for floor cleaning. Hand Soap - used in soap dispensers at all hand sinks. Sanitizer - Designed to kill harmful bacteria on utensils andsurfaces that come in contact with food and in restrooms.Those areas include, the sanitizing section of the 3-compartmentsink, sanitizing containers at batter station and packagingstation, trigger spray bottle for counter tops and restrooms. Degreaser - heavy grease build-up on parking lots,sidewalks and dumpster areas. It may be used on interior floorsif general-purpose cleaner is not strong enough., as well as mopbucket for floor cleaning, directly onto exterior surfaces forheavy cleaning and trigger spray bottles for counters and fixedequipment. Window Cleaner - used for cleaning all windows, glassand glossy plastic surfaces, such as exterior signs.

Oven Cleaner - used for cleaning the biscuit oven. Filter Agent - placed into shortening prior to filtering tohelp extend the life of the shortening and purify it. Boil-out Compound - used when cleaning fryer vats. Non-toxic Heavy-Duty Cleaner - (optional) used fullstrength on heavily soiled areas, and diluted for generalcleaning. Non-Slip Floor Cleaner - (optional) used diluted to cleanfloors while maintaining the non-slip surfaces of the flooring.

NOTE: Some cleaning solutions contain chlorine and others contain ammonia. Never mix these

products together. The mixture will produce a gas, which acts quickly and can be deadly.

1 Keep cleaning solutions fresh. Grease and dirt will dilute the strength of the solution. Hot watercools in sinks and mop buckets, reducing the effectiveness of the solution.2 Store cleaning products separate from food products to prevent cross contamination.3 Gather all tools and supplies needed before starting on a cleaning assignment.4 Clean all tools and put all supplies, tools and products in their proper place after use. Hang allmops after cleaning, in order for them to thoroughly dry and not develop a sour odor.


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SETTING UP THE 3 OR 4 COMPARTMENT SINK

One of the first steps in your day is setting up the three-compartment sink. This sink is used for cleaningand sanitizing all utensils and smallwares. Insure that the three sinks for dishwashing are set up,maintained throughout the day, and follow these dishwashing procedures. (See your Cleaning Chemical

Supplier Manual for specific instructions on chemicals to use and water temperatures. Some chemicalsrequire higher temperatures.)

It is the Prep Cooks responsibility to insure that the three sinks for dishwashing are set up and maintainedthroughout the day.

Follow these dishwashing procedures:

Example of 3-compartment sink set up left to right. This can be a 4-compartment sink and can be set up right to le

Sanitizer Test Strips are available through your distribution center to check the level of sanitizer inyour sink and other sanitizing solutions. To use the strips, insert the strip into the sanitizing solutionwithout agitation, hold for 30 seconds. Compare the test paper color against the color standards shown onthe strip container. Your solution should be 200 parts per million. If the water is below the required level,drain the sink and refill. If testing station sanitizing solution and it is below standard, discard the solutionand get another container.

The temperature and condition of the dishwashing water is very important! During the shift becauseyou are using the sinks continuously, the water will get dirty and over time, the water in the sink willnaturally drop in temperature. If you notice that the water is dirty or there is a change in temperature, thesinks should be drained, cleaned and refilled with water at the proper temperature and correct requiredsolutions. For example, if the dish water looks dirty or feels cold, or if the rinse water looks sudsy andfeels cold, it is time to drain and refill.

NOTE: Federal guidelines for the length of time an item must be submerged in sanitizer

changed in 2003. Cleaning Chemical Manual printed before 2003 may state submerge for 1

minute. Information in this manual, submerge for 30 seconds reflects the new guideline.

WashClean, hot


RinseClean, hot

rinse At least110F

SanitizeSubmerge

dishes for 30seconds Atleast 75F

Air Dry

Step 1Scrape leftover food from the container into the trashcan before putting dishes into thewash sink. This will keep the water cleaner and reduce debris in the bottom of the sink.

Step 2 Wash the items in the first compartment of the sink with warm (at least 110F), soapywater. Use a cloth or scratch pad to loosen remaining soil.

Step 3 Rinse the items in the second sink filled with clean water at least 110F. Remove all traceof food or detergent.

Step 4 Sanitize in the third sink by submerging items in a chemical sanitizing solution at least75F.

Wash

Clean, hotsoapy wash At

least 110F

Rinse

Clean, hotrinse At least110F

SanitizeSubmerge

dishes for 30seconds Atleast 75F

Air Dry

Scrape leftover food from the container into the trashcan before putting dishes into the


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IMAGE CALEDAR

When a guest visits a Popeyes restaurant, they become more aware of details and cleanliness. Theconfines are reduced, and they have more time to reflect upon their surroundings. A clean looking, well-maintained restaurant is a good indicator of the quality of the food and service they are likely to receive at

Popeyes. It is also a critical factor in a guest's decision whether or not to return to a restaurant.The following standards are intended to assist Popeyes employees in providing their guests with anenjoyable dining environment and to bring them back again and again. By diligently using the ImageCalendar, we will be able to achieve all the required cleaning more efficiently. By completing assignedareas and duties on a daily basis, we can prevent build-up, make our cleaning tasks easier and be able totake pride in maintaining clean restaurants.

On the next page is an example of the Image Calendar currently used in many Popeyes restaurant. Thiscan be printed off of the Popeyes intranet site and laminated for the restaurants. Each item is numbered toallow the manager to easily assign tasks each day. There is an area for the employee to use a grease pencilto initial when a task is complete and for the manager to initial that they have checked and the job is doneto their satisfaction. The Daily Cleaning Duties will be wiped clean each day. The weekly duties should

be wiped clean weekly when all of the tasks are complete.

The complete list of duties is listed unformatted on page 14 of this section.


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IMAGE CALENDARLISTING OF DUTIES

Daily Cleaning Duties

A.M. Duties1. Empty Trash from night before2. Sweep parking lot3. Scrub dumpster pad4. Scrub door entrances and drive thru pad5. Clean windows and window ledges6. Sweep and mop lobby before opening7. Clean interior back door area8. Clean front and back door thresholds9. Clean interior window ledgesShift Change

1. Empty trash2. Restock and leave work area ready for next shift3. Scrub all floors in kitchen and fryer area4. Mop lobby floors and restroomsSunday Cleaning

S1. Clean and detail stockroom S2. Clean

exterior filter machine pan S3. Scrub wall behind

fryers S4. Scrub interior chub warmer or

Accutemp S5. Clean drive thru ice machine bin

S6. Clean and organize condiments holders and

counter areas S7. Clean interior steamwells S8.

Clean mop sink area and walls S9. Clean allservice area refrigerators & freezers S10. Clean

chicken trough

Monday Cleaning

M1. Clean all cooler shelves M2. Clean andorganize shelves in prep area M3. Organizeoffice area M4. Clean gaskets on all reach-infreezers and refrigerators M5. Polish allstainless steel in service area M6. Clean highchairs M7. Detail clean exterior biscuit oven

M8. Deck Scrub lobby floors and restroomsM9. Scrub walls in walk-in cooler M10. Cleanevaporator coils on all refrigeration

Tuesday Cleaning

T1. Clean light lenses in lobby area T2. Clean airconditioning vents in restrooms & lobby T3. Clean air

vents in service area & kitchen T4. Scrub exterior

trash dumpster T5. Scrub cooler walls and racks T6.

Clean restroom walls and polish all fixtures T7. Clean

exhaust vents in restroom T8. Detail clean toaster

Wednesday Cleaning

W1. Clean light lenses in service area & back of house

W2. Detail clean table and chair legs in lobby area

W3. Scrub grease spots in parking lot stalls W4. Scrub

exterior back door W5. Clean Gaskets on cooler andfreezer doors W6. Clean all walls in service area W7.

Clean all fire extinguishers W8. Detail clean biscuit

oven inside and out

Thursday Cleaning

TH1. Clean walls in service area TH2. Clean interior

&exterior trashcans TH3. Scrub walls in kitchen area

and behind all tables TH4. Detail clean toaster (replace

teflon if needed) TH5. Detail clean interior C-Vap

holding cabinet TH6. Clean interior of all service

counter storage TH7. Clean all return air vents TH8.Clean chicken trough TH9. Replace burnt out heat

lamps

Friday Cleaning

F1. Clean and organize under service counter F2.

Detail clean registers and monitors F3. Polish all

stainless steel in service area F4. Detail clean batter

fry table F5. Replace any stained ceiling tiles or

light shields F6. Clean plexi-glass on drive thru

signage F7. Pull excessive weeds from landscaping

Saturday CleaningSA1 Organize entire office area SA2. Detail cleanproduction counter compartments SA3. Cleanceiling fan blades in lobby area SA4. Dust allframework in lobby SA5. Clean lobby menu boardSA6. Detail clean tea machine, tea urns and nozzlesSA7. Scrub walls in batter station area/detail batterstation table


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AREA MAINTENANCE (AM) DUTIES

Area Maintenance Duties are the daily cleaning duties that impact our guest experience. They includemost of the outside cleaning duties from the perimeter of the parking lot to the entrance doors. Whilethey are referred to as AM duties, these Area Maintenance duties should be completed as often as needed

through out the day to maintain a positive customer impression. This list is a general list of A.M. duties.Your manager may have other duties depending on your unit.

Cleaning the parking loto Pick up and sweep one foot around the outside perimeter of the property.o Pick up around shrubs and landscaping areaso Pull weeds in cracks, drive areas and anywhere visible.

Pick up, sweep and scrub the parking lot and drive way areaso Spot sweep sand, paper, and leaves from curbs, drive thru and dumpster

areas.o Clean sidewalks, door thresholds and outside tables.o Clean Windowso Wipe down window frameso Clean drive thru windowo Clean drive thru menu boardo Clean dumpster areao Clean grease tank areao Clean back door areao Clean trash cans

You may also be asked to complete the following dutieso Detail clean restroomso Clean and organize the walk-in cooler and freezero Clean and organize the storage roomo Clean mop buckets


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HAZARDOUS MATERIAL INVENTORY LIST

Product Name Manufacturer/Supplier

Where Product isUsed

How Product isDispensed

Frequency

Spirit Kay Chemical Restrooms

KitchensSqueeze BottleReady to Use

Daily & Asneeded

Capital Supreme Kay Chemical

Manual DishWashing Walls

Hard SurfacesAuto Dispenser orSpray Bottle

As Needed

Titan Kay Chemical

Degreasing HardSurfaces Outside

Cleaning Parking

Lot Grease FryerBoil-out

Auto DispenserPump Sprayer Daily & Asneeded

Touch Up GlassCleaner

Kay Chemical

Windows

Countertops Stainless Display

Cases

Auto Dispenser orSpray Bottle

As Needed

Kadet Kay Chemical

Floor Quarry Tile Packets

Daily & Asneeded

Red Sink Sanitizer Kay Chemical

Tabletops Counters Prep

Area WareWashing

Auto Dispenser orSpray Bottle

As Needed

Kay Delimer Kay Chemical Steam tables

Holding unitPacket As Needed

Fortress Kay Chemical Hand Washing Manual Dispenser As Needed

ActiGel Kay Chemical Hand Sanitizer Manual Dispenser As Needed


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HAZARDOUS MATERIAL INVENTORY LIST

WashClean, hot



SanitizeSubmerge


75F

Air Dry

Area

Criteria





MSDSMaterial Safety Data Sheets are available for all chemicals in the restaurant.MSDS are accessible to employees.

Personal Hygiene

Hand wash sinks







Safe Storage

Approved FoodSource

All products in the restaurant are obtained through an approved food source tohelp insure quality and food safety.


Receiving



Coolers Cooler is organized. Temperature 34-38 degrees F.Freezers Freezer is organized. Temp. -10 to 0 degrees F.

ThawingDefrosting products are properly rotated and stored below prepared products.Temperatures are monitored.

Rotation Products rotated using first in, first out method.


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GLOSSARY OF MSDS TERMS

The MSDS sheets for the chemicals used in your restaurant are found in the Cleaningand Sanitation Manual provided to you by your approved chemical supplier. If you do not have acopy of this manual or you are not sure if the MSDS sheets are current and up to date, please alert your

manager.

Toxicity The capacity of a substance to produce a harmful effect when the substancehas reached a sufficient concentration at a certain site in the body.

Reactivity The relative ability of a substance to undergo chemical change by combiningwith another substance or by breaking down. Certain conditions such as heat and light maymake a substance more reactive. An explosion is a very rapid reaction.

TLV Threshold Limit Value; the airborne concentration of a substance calculated to besafe for most workers. The TLV is measured in units of parts per million (pm) or milligramsper cubic meter (mg/m3). The PEL.STEL and TWA are types of TLV.

"C" or Ceiling The maximum allowable workplace concentration limit for anairborne substance. NOT TO BE EXCEEDED EVEN MOMENTARILY.

Flash Point The lowest temperature at which a liquid will give off enough flammablevapor to ignite when exposed to a flame.

Carcinogen A substance or agent that causes cancer.

Flammable Material A material that catches fire readily and burns rapidly; flashpoint is 100 F. or less.

Chronic Effect Symptoms which develop slowly over a long period of timeor which occur frequently.

Ingestion Swallowing

Chronic Toxicity Adverse effects resulting from repeated or prolonged exposure to a substance.

Irritant Can cause an inflammatory response or reaction of the eye, skin or respiratorysystem at the site of contact.

Combustible Material Material that burns after being heated sufficiently; flashpoint over100 F.

LD50 Lethal dose 50; the dose that will kill 50% of the test animals receiving that dose;a measure of acute toxicity.

Mutagent Causes mutations in DNA and living cells.

Solvent A liquid in which other substances are dissolved. Water is a common solvent.

Oxidizer Any substances that release oxygen readily, e.g. nitrates and peroxides.Oxidizers react readily with many organic substances.

Stel Short term exposure limit (often 15 minutes): A TLV.

PEL Permissible exposure limit, an 8-hour TLV set by OSHA.

Teratogen Causes growth abnormalities in the fetus.

pH Measures how acidic or caustic an aqueous liquid is on a scale of 1-14; pH1 isvery acidic, pH 7 indicates a neutral solution and pH 14 indicates a very caustic (basic,alkaline) solution.


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Sensitizer Repeated exposure may cause a marked response not necessarilylimited to the site of contact.

Toxic Substance A substance which can cause acute or chronic injury.

Solubility The amount of a substance that can be dissolved in a solvent, usually water.

TWA Time weighted average. The TLV for an eight hour work day.


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BIBLIOGRAPHY

State of Florida. Florida Statutes. Title XXXIII Chapter 509.049

2001->Ch0509-

>Section%20049>

State of Florida. Department of Business and Professional Regulation. Division o

Hotels and Restaurants. Industry Bulletin 2006-05. August 2006.

State of Florida. Department of Business and Professional Regulation. Division oHotels and Restaurants. Food Service Training List. April 2007

food safety certification program

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