French Fries/Hash Browns OPS Operational Procedures Sheet Responsibility: Shift Manager must ensure procedures followed H HAZARD Potential Hazards Hot Surfaces Manual Handling Hot Oil Electricity Follow the OPS to control all identified hazards. Wear PPE as instructed. Report problems/hazards Inform shift manager of any hazards, product or equipment problems. Enter all hazards in Hazard Log. Pre-requisites Station preparation ✔ Check product stock Hand sanitation/gloves levels. ✔ Follow the 24/2 rule: ✔ Own appearance (as per Appearance Policy). ✔ Wash hands using AMH Handwash for 20 seconds, rinse and dry thoroughly with paper towels/hand dryer. Rewash as needed at least once per hour. 24 hours of paper stock, a maximum of 2 hours of frozen/refrigerated stock, 30 minutes for frozen fries. To be trained on French Fries/ Hash Browns, you first must be able to demonstrate knowledge and understanding of: ✔ Restaurant Basics What McDonald’s expects... People are our number one priority ✔ Walk, don’t run ✔ Ask for help when you need it ✔ first in FIFO first out Prep Hash Browns Fryer: 360oF (182oC), Cooking time: 2 minutes, 45 seconds the freezer, be sure you follow your restaurant’s rotation method. French Fries ✔ Check station Cooking time: 2 minutes, 55 seconds to 3 minutes 5 seconds cleanliness Clean hands? Follow Manual Handling Procedures for handling heavy objects eg. Lift full bag of fries and Hash Browns correctly. Temperature settings and cooking times ✔ Use hands with blue gloves As you pull product from when handling frozen fries and hash browns. Follow Manual Handling Procedures FRENCH FRIES/HASH BROWNS Slippery Floors Preparation Fryer: 335oF (168oC), ✔ Check station equipment is clean, in good repair correctly assembled and safe. (Do not use equipment where readily visible parts and electrical fittings are not in good repair or safe.) If damaged report to Shift Manager immediately. ✔ Check fryers filled to oil fill line. ✔ Check condition of oil pouring faucet and box. Be Alert Always watch what you are doing. Ensure baskets are placed carefully on the holding rack to avoid basket dropping into fryer and causing injuries from splashing oil. © 2009 McDonald’s Corporation All rights reserved WRIN 9021-216 McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates. Page 1 of 5 French Fries/Hash Browns Tab Philippines revised : December 2012 Australia version : November 2009 French Fries/Hash Browns OPS Operational Procedures Sheet Responsibility: Shift Manager must ensure procedures followed Station Maintenance Fryers Skimming Oil will break down if loose crumbs are left floating in the fryer. The oil must then be discarded more frequently. At a minimum, skim every 30 minutes. Ensure there is no remaining water on fryer skimmer if it has been washed and that you have the fry waste bin ready. Hold the skimmer firmly and as close to the end as possible (to keep your hands away from hot oil). Insert skimmer just under surface of oil at front on one side of fryer and carefully skim towards back of fryer. Carefully lift skimmer, tilt slightly to drain excess oil and then dump ‘crumbs’ into fry waste bin. Use extreme care so as not to come into contact with the skimmer or splash yourself or another team member. Repeat the process for the other side of the fryer and any other remaining fryers. Store skimming tool as per restaurant procedures, near the fryers. Dry stock Hash Browns ● Hash Brown transfer tray ● Skimmer ● Paper towels ● Hash Brown bags ● Tongs Dry stock French Fries ● ● Skimmer Yellow towels Salt, Accushaker ● Fry bags and boxes ● Fry scoop ● Clean As You Go (CAYG) The fry station is one of the most visible areas in the restaurant. It is important to keep it clean and organized. Product quality is also affected if the packaging area is not kept clean. Dry wipe fryer area - use yellow towels to clean or wipe up any oil spills eg. transfer trays, bagging area, shrouds, front or behind fryers. Clean the mirror, glass panel and ribbon with yellow towel. Cleaning products should never be used around food preparation areas during operation. McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates. Topping up oil Check that lock backs are in place. These keep the fryers in place. (Ask a manager if you don’t know how to check this). Top up fryers when oil falls below fill line. If oil is too low, it may not completely cover product, causing product to cook unevenly. Use a trolley (if available) to transport stock to kitchen or carry one box at a time. Open spout hole and pull out nozzle. If Palm Olein Oil in carton has separated into clear and cloudy layers, turn carton endover-end a couple of times. Place on floor or other solid surface when doing this to reduce the need to lift its weight. Place fry funnel over fryer. Be alert Cover fryers when not in use. (after close, lower volume periods, transition etc). To place covers without oil splashing, keep a controlled grip until covers are secure. Always cover fryers before removing and replacing filters or cleaning around fryers (including wall tiles and around stainless steel stacks). © 2009 McDonald’s Corporation All rights reserved WRIN 9021-216 Lock backs Do not store objects on top of the stacks that could fall into an open fryer. Do not stand on objects such as crates or ladders near fryers to clean or handle stock unless fryers are covered with lids. Use the skimming tool to retrieve floating product or objects in the fryer. Do not use tongs. Do not put your hand into fryers to retrieve floating product or objects. Handle oil baskets correctly. Do not wear bracelets/ jewellery that may become attached to basket handles. Keep all body parts away from the top of the fry station above the ribbon racks as it can become extremely hot. Keep floors clean Sweep and mop the floor regularly. Never pick up fries from the floor with your hands. Make sure you wash your hands after you clean. Use mop to wipe up any oil spills immediately to prevent slips or falls. 6 enemies of oil Carbon, air, salt, heat, chemicals and water these all shorten the life of oil. Poor oil can also affect fried product quality. Page 2 of 5 French Fries/Hash Browns Tab If there is no fry funnel in place. Put on PPE including face shield, filtering gloves and apron. Lift carton to lip of fryer using your strongest hand, and other hand to support bottom of carton. Remove screw cap and place in a safe place away from fryers (don’t put on top of fryer stacks). Attach faucet and open. Slowly pour oil onto ledge of fryer or center of fryer funnel, until oil level reaches fill line, being careful not to create splashing. Remove faucet and replace screw cap before returning to stockroom. Dry wipe any spills. Clean and return PPE ready for next use. Don’t overfill Be careful not to overfill fryer. If there is too much oil the temperature may be too low, causing product to undercook and oil may bubble over top of fryer. Philippines version: December 2012 Australia version: November 2009 French Fries OPS Operational Procedures Sheet Responsibility: Shift Manager must ensure procedures followed Loading the Arch Fry Dispenser Adjust for volume. During low volume periods, use the “lower level” indicator on the arch fry dispenser so fewer fries are dispensed into baskets. Low: Single basket manual fill once button depressed. 1 bag over 6 baskets Remove fries from freezer for next 30 minutes only. Never allow fries to thaw in the case. Never refreeze fries. Load arch fry dispenser by laying the open bag of frozen fries in bottom of hopper and gently pulling bag up and away toward angled metal piece inside hopper. For next bag, pull away in opposite direction. Alternate direction with each bag. Use Volume stickers as a guide when filling dispenser. Medium: 1 bag over 6 baskets High: 1 bag over 4 baskets It is important to follow correct procedures when handling and basketing fries to achieve the maximum number of servings per case. $ Be gentle. Do not shake or drop fries from bag into the dispenser. Fries may break. Cover Hopper with lid when you’ve finished filling it. Discard empty bags in bin. Position holding timer. Use only frozen fries to load the dispenser and fill the baskets. The optimum shelf life for the Arch Fryer is: “COOK” from frozen state. During low volume, keep the hopper as empty as possible. Never have more than a 30-minute supply of fries in the hopper. This ensures fries are dispensed in a frozen state. Failure to adhere to these time frames will lead to the Arch Fryer becoming clogged and unusable. To rectify this problem empty the hopper of fries, unclog dispensing wheel and reload with the frozen fries. This is a time consuming procedure and will create issues coming into high volume sales periods. Manually basketing fries Clean basketing/rack area. Ensure basketing area and rack is clean and sanitary. Remove baskets from rack, one column at a time, starting from column closest to fryer. Position baskets. Place four baskets in “funnel”, or on basketing tray, closely together. Remove and discard any old fries from basket before reusing. Ensure area for racking fries is at hip to waist height and not in a walkway/thoroughfare. What our customer expects... Distribute fries. Be careful, fries are fragile. Wearing blue gloves, distribute fries over our baskets, from left to right, letting half the fries fall into your hand before filling basket. Pass over again from left to right emptying rest of bag. Place baskets on rack. Collect all fries that may have fallen on funnel or tray and place in one basket. Place baskets on rack starting one row from the bottom of column closest to fryer. Bottom row of racks should be left empty. 1 ✔ Hot & Fresh ✔ Salted 3 ✔ Full bag or box arch fryer 1 12 10 FR FRIES 4 Shake basket when timer beeps ✔ 5 Golden brown? ✔ Fully cooked? Remove and drain basket at beep Fries not stuck together? Shake basket 3 to 4 times after 30 second timer beeps. Shaking keeps fries from sticking together and lets oil reach all sides of every fry for complete cooking. Return to oil. McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates. Do not place two baskets into same fryer at same time. Only use full fryers, never split fryers. Lift and shake after 30 seconds ✔ © 2009 McDonald’s Corporation All rights reserved WRIN 9021-216 2 1 Remove bottom to top, left to right. Position empty baskets on upper slide left hand side. Activate timer Carefully place basket in oil to avoid splashing. 2 1 3 Replace basket. Always replace empty fry baskets on the rack from bottom to top. 2 Remove basket manual rack Position holding timer. Fries must be cooked from frozen. Recommended Maximum holding time is 30 minutes. Remove baskets. Remove filled baskets from bottom of column closest to fryer first (see diagram 1). Page 3 of 5 French Fries Tab Remove basket when timer sounds, tilt and drain for 5 to 10 seconds. Gently shake over fryer. Philippines version: December 2012 Australia version: November 2009 French Fries OPS Operational Procedures Sheet Responsibility: Shift Manager must ensure procedures followed Cooking Procedures Low volume production High volume production Use the low volume production system when the restaurant is not busy or is moderately busy. Use the high volume production system when the restaurant is busy. 1 2 Carefully place first basket 2 4 1 Remove first basket and while it is draining 1 1 1 3 1 2 Carefully place baskets 3 and 4 into the fryer after at least 30 seconds or after duty/shake timer sounds. 2 2 Carefully place first two baskets into the fryers. Never place into the same fryer. 3 Carefully place second basket into fryer and immediately empty first basket into packaging tray. Salt, mix, bag or box. 3 Remove baskets 1 and 2 when you hear the beep. Drain 5 to 10 seconds. Transfer fries to packaging tray. Salt, mix, bag or box. Recommended Cooking Sequence – starts at fryer closest to fry station. 1 3 2 4 1 2 4 2 vats 4 3 6 5 Remove baskets 3 and 4 when you hear the beep. Drain 5 to 10 seconds. Transfer fries to packaging tray. Salt, mix, bag or box. 4 Continue this cycle until the rush is over. 8 3 6 3 vats Carefully place next two baskets 5 5 Salt and mix fries immediately 6 Empty cooked fries into dump tray New Bag/box fries ✔ Full bag or box? 7 Return and drain empty basket over fryer Remaining Gently empty fries into packaging tray. Hang empty basket over fryer. 9 Note: To keep track of sequence during low volume, drop basket into fryer with the lowest time displayed. Baskets can be carefully placed onto the rack/archie after draining. 10 Rotate/serve fries Salt away from oil Remove blue gloves; wear clear gloves ✔ Salted enough and mixed well? Lightly and evenly salt fries using an Accu-Shake. Pick up the Accu-Shaker by the handle and hold upright 8 inches over the fries. Turn the AccuShake upside down and wait until salt stops falling. Lift a scoopful of fries, letting them fall out in front of scoop ending a waterfall-like action. Repeat 2-3 times. © 2009 McDonald’s Corporation All rights reserved WRIN 9021-216 McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates. First in, first out French Fry quality and yield is better if held in salting tray rather than being held in bags, boxes. Bag/box fries according to volume. Taking about 20-30 fry bags in one hand, (or one opened fry box), scoop in other, package fries using older fries first. With boxed fries, gently hold bottom and sides of the box without squeezing sides, front or back. Don’t “pack” fries into bag/box using the scoop. Fries should “fall and fill” bag or box. a. During slow periods, bag or box fries as needed. b. As volume increases, fill all rows from front to back. (Note: do not use first two rows as this is the cool zone.) c. Start with the 3rd row and place fries at farthest point away from bagging tray. Then start fourth row, from front to back continuing until the rack is filled. d. As two rows arecompletely removed, gently move all rows over to fill in for the fries removed. Ensure counter crew remove FIFO. e. Ensure filled packets/boxes are picked up by side, not hand over top. Page 4 of 5 French Fries Tab 7 minutes Rotate fries. Discard fries after 7 minutes ✔ Hot and fresh? Philippines version: December 2012 Replaces: Australia November 2009 Hash Browns OPS Operational Procedures Sheet Responsibility: Shift Manager must ensure procedures followed What our customer expects... ✔ Hot and Fresh ✔ Crisp outside Cooking Procedures 1 2 Load baskets Wearing blue gloves, remove correct amount of hash browns from reach-in freezer. Maximum of 8 Hash Browns per basket. Carefully load baskets away from fryer (Basket may be hot if it has just been used, use tongs to flip guard) Carefully tilt basket up slightly and drain for 5-10 seconds over fryer. r Escur d segun HASH BRNS Do not place two baskets into same fryer at same time. ✔ Golden brown? ✔ Fully cooked? ✔ Crisp not greasy? Recommended Drop Sequence – starts at fryer closest to fry station 4 2 3 1 6 3 2 vats 5 When remove timer sounds, push button to stop timer. Remove basket from fryer. 5 Drain a Place the guard in position to stop Hash Browns from floating free of the basket. Note: Use skimming tool to remove Hash Browns from the fryer that have come out of the basket during the cooking process. Never use tongs or fingers. 2 Carefully remove basket and drain over fryer 4 Start timer to begin the cooking process. If using Drop/Pull mode of cooking, drop next basket of Hash Browns after at least 30 seconds following your restaurant's fryer sequence Carefully place basket into fryer without splashing oil. 1 Activate timer 3 Carefully place basket into fryer 6 Empty hash browns into transfer tray 5 2 4 3 vats 7 Package hash browns Remove blue gloves;wear clear gloves Gently place hot hash browns into transfer tray. Use tongs to package hot hash browns immediately. Place a 10 minute timer on hash browns. Hang empty basket back over fryer. If using Drop/Pull method of cooking, drop next basket of Hash Browns now using restaurant’s fryer sequence. Serve within 10 minutes 10 minutes Discard hash browns after 10 minutes ✔ New 1 Hot and fresh? Remaining Hash Browns left in the tray become soggy. Do not mix old and new hash browns ✔ © 2009 McDonald’s Corporation All rights reserved WRIN 9021-216 McDonald’s is a registered trademark of McDonald’s Corporation and its affiliates. Hot and crisp outside? Page 5 of 5 Hash Browns Tab Philippines version: December 2012 Australia version : November 2009
