Jollibee Started 30 years ago.

Over 700 Stores Process Lines 1 Frozen Patty 2 Sauce 3 Meat Processing 4 Pie or Frozen Dough 5 Dry Blending 6 Bread (Bakery) 7 Marinating 8 Shanghai 9 Meat and Vegetable Preparation Rules -no shorts -no open shows -no earrings Vision Center of supply chain through dedication and teamwork Employees are flexible and adaptable -expand production lines From supply chain, relay to customer support and management team UTIF- key performance measure Fully-automated warehouse system HACCP: good manufacturing practices Has the latest technology in patties, sausages et Frozen patties are from the best beef from Australia and new Zealand -Marination---automated for correct specifications Sauce-top of the line box machine and sealing packaging system Pies-100,000 a day, shipped to stores Buns-integrated line of conveyers, 450,000 baked daily

Blends-carefully-developed spice blends Cold storage facility-freshness and product safety Logistics-all goods moved through supply chain, on time and in completion Quality assurance team-perform inspections, testing and others Waste water treatment -bette than set by DENR CSR-environment Workers wear gloves, head gear, aprons Machine split everything accordingly Vats containers Gardenia 6000 loaves every hour 650,000 loaves + buns daily 4 ingredients of success: People. Plant, Process and product Finest Ingredients (Stringent Standards)whey powder, milk powder, flour and something -all over the world -computer controlled manufacturing system 75 ton silo for flour-specially made for gardenia -sponge-sough method of baking -fermentation Make-up Line -rounding -check the weight to record then intermediate proofingthen molding---remove gas then spray baking pans with oil final proofing then lidding-indirect firing system (use friendly LPG) bread taken out by suction so no human hands touch the bread ---pan cooling and cleaning then stored and cleared from excess residue -blowers cool pans faster ---bread goes through spiral cooling

Quality controllers do physical and visceral inspection -high speed automated bagger w/o touching then put tag ith expiry date and control number checker checks it ISO quality certificateevery aspect meets standards HACCP food safety certificate