FLAGSHIP TIPS

EFFECTIVE January 1 – 7, 2019

CHICKENJOY:
CHICKENJOY REJECTION GUIDE
Bruises, dark pink to dark red > 2.0 cm2
Red wing tip > 2.0 cm2
Pigmentation, light gray to gray > 2.0 cm2 from hock bone
Exposed bones (leg part) where skin is totally detached from
The hock bone and skin can be pulled down
Broken hock bones
Excessive pin feathers (more than 5 pin feathers)
With lacerated muscles (for split breast)
Broken rib bone with only skin connecting the part

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirt with minimal oil smear

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective January 8 – 14, 2019

CHICKENJOY:

CHICKEN GRAVY

Appearance / Color: Light brown with visible specks of ground black pepper

SPAGHETTI:

SPAGHETTI NOODLES

Appearance / Color: Off white / Long strands / No rough surface / Strands do not
Stick together

Yum:

BEEF PATTY

Appearance / Color: Brown to dark brown in color / Whole / Has no breakage /

Without raw meat appearance / Generally not burnt
 FLAGSHIP TIPS
Effective January 15 – 21 2019

CHICKENJOY:
BREADING SHELF LIFE
Primary Shelf life: Date Produced + 6 months

Secondary Shelf Life: Date Opened + 5 days

Tertiary Shelf Life: Date Transferred + 6 days chiller

SPAGHETTI:
SPAGHETTI SAUCE AND SPAGHETTI SPICE MIX SHELF
LIFE
Spaghetti Sauce ( Khazan ):

Primary Shelf Life: Date Produced + 9 months Freezer

Secondary Shelf Life: Date Transferred + 3 days Chiller

Tertiary Shelf Life: Date Transferred + 1 day Chiller

Spaghetti Spice Mix:

Primary Shelf Life: Date Produced + 9 months Room Temperature

Secondary Shelf Life: Date Opened + 7 days Room Temperature

Tertiary Shelf Life: Date Transferred + 1 day Room Temperature

YUM:

Serving Temperature: At least 130 F

 FLAGSHIP TIPS
Effective January 22 – 28, 2019

CHICKENJOY:
TEXTURE AND SERVING TEMPERATURE
 Skin is Crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous
 Serving temperature at least 140 F

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

YUM:
GOLD STANDARD QUALITY OF KETCHUP

Appearance / Color: Red to reddish orange in color / right amount of portion

 FLAGSHIP TIPS
Effective January 29 – February 4, 2019

CHICKENJOY:

GOLD STANDARD QUALITIES PLAIN RICE

Flavor / Aroma: Characteristics rice flavor, no burnt or starchy taste and aroma

SPAGHETTI:

GOLD STANDARD QUALITIES SPAGHETTI SAUCE

Appearance / Color: Red to slightly dark red, glossy, no soot particles floating, no
sanitation defects

YUM:

GOLD STANDARD QUALITIES MAYONNAISE

Appearance / Color: White to creamy white in color, right amount of portion, no oil
separation.
 FLAGSHIP TIPS
Effective February 5– 11, 2019

CHICKENJOY:
CHICKENJOY DISCARD FOLLOWING DEFECTS

 Burnt particles
 Soft or wrinkled skin
 Smooth and dark chicken skin
 To light or to dark chicken skin
 Bloody o with blood oozing out from the chicken meat

SPAGHETTI:
SPAGHETTI NOODLES REJECTION POINT

 Beyond shelf life

 Signs of contamination such as holes in the packaging in the packaging are
present
 There are molds or weevils in the pack
 Other sanitation defects are present

YUCRITICAL POINTS ON COOKING PATTIES

 Pressing the patty too hard will cause deformation or breakage

 Pressing immediately after turning each patty will result in possible uneven
cooking
 Pressing should follow the turning sequence
 FLAGSHIP TIPS
Effective February 12 – 18, 2019

CHICKENJOY:
CHICKENJOY WITHIN STANDARD WEIGHT
Part Weight
Leg 105 – 155 grams
Ribs 114 – 162 grams
Ribwing 114 – 162 grams
Split – Breast 115 – 166 grams
Thigh 120 – 163 grams

SPAGHETTI:
BAINE MARIE SETTING TEMPERATURE

Noodle Vat 200 F

Sauce Vat 200 F

YUM:
GOLD STANDARD SERVING TEMPERATURE

Serving Temperature : For all burgers at least 130F

 FLAGSHIP TIPS
Effective February 19 – 25, 2019

CHICKENJOY:

WHEN TO CAHNGE CHICKENJOY DIPPING FILTERED WATER

 The water turns cloudy and with floating fats
 The water level has become too low that the chicken cuts – up are not adequately
submerged
 After 1 hour holding time (maximum)

SPAGHETTI:

FREQUENCY OF WATER REPLENISHMENT

 When water level goes down by 1 cm from the bottom of the overflow hole
 When water is to oily or cloudy

YUM:

STANDARD FINAL TEMPERATURE OF PATTY

Final Temperature: At least 165F

 FLAGSHIP TIPS
Effective February 5 – 12, 2019

CHICKENJOY:
CHICKENJOY STANDARD TEXTURE
 Skin is crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous

SPAGHETTI:

SPAGHETTI SAUCE AND SPAGHETTI NOODLES

Spaghetti Sauce: 2hrs over Baine Marie

Spaghetti Noodles: 2hrs Room Temperature

YUM:

STANDARD FINAL TEMPERATURE OF PATTY

Final Temperature: At least 165 F

 FLAGSHIP TIPS
Effective: March 5 – 11, 2019

CHICKENJOY:
SIGN OF REJECTION OF CHICKEN GRAVY

 Discoloration
 Off smell
 Infestation (ex. weevils)
 Foreign material

SPAGHETTI:
SIGN OF REJECTION OF SPAHETTI NOODLES
 Beyond shelf life
 Sign of contamination such as holes in the packaging are present
 There are molds or weevils in the pack
 Other sanitation defects are present

YUM:
SIGN OF REJECTION OF SLICE CHEESE

 With mold growth

 Excessively damaged//deformed
 Slicing date/consume until date not clearly printed
 Beyond shelf life
 With off-flavor or off-odor
 Too soft or too hard
 With sanitation defects (SD)
 FLAGSHIP TIPS
Effective: March 12 – 18, 2018

CHICKENJOY:
GOLD STANDARD QUALITIES PLAIN RICE
Flavor / Aroma: Characteristics rice flavor, no burnt or starchy taste and aroma

SPAGHETTI:
FREQUENCY OF WATER REPLENISHMENT

 When water level goes down by 1 cm from the bottom of the overflow hole
 When water is to oily or cloudy

YUM:
SIGN OF REJECTION OF SLICE CHEESE
 With mold growth
 Excessively damaged//deformed
 Slicing date/consume until date not clearly printed
 Beyond shelf life
 With off-flavor or off-odor
 Too soft or too hard
 With sanitation defects (SD)
 FLAGSHIP TIPS
Effective March 19 – 25, 2019

CHICKENJOY:
SIGN OF REJECTION OF CHICKEN GRAVY

 Discoloration
 Off smell
 Infestation (ex. weevils)
 Foreign material

SPAGHETTI:

FREQUENCY OF WATER REPLENISHMENT

 When water level goes down by 1 cm from the bottom of the overflow hole
 When water is to oily or cloudy

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective March 26 – April 1, 2019

CHICKENJOY:
GOLD STANDARD QUALITIES PLAIN RICE
Texture: Well – cooked but not sticky nor to mushy not dry

SPAGHETTI:
SIGN OF REJECTION OF SPAHETTI NOODLES
 Beyond shelf life
 Sign of contamination such as holes in the packaging are present
 There are molds or weevils in the pack
 Other sanitation defects are present

YUM:
CRITICAL POINTS ON COOKING PATTIES

 Pressing the patty too hard will cause deformation or breakage

 Pressing immediately after turning each patty will result in possible uneven
cooking
 Pressing should follow the turning sequence
 FLAGSHIP TIPS
Effective May 18 – May 24, 2018

CHICKENJOY:
CHICKENJOY REJECTION GUIDE
Bruises, dark pink to dark red > 2.0 cm2
Red wing tip > 2.0 cm2
Pigmentation, light gray to gray > 2.0 cm2 from hock bone
Exposed bones (leg part) where skin is totally detached from
The hock bone and skin can be pulled down
Broken hock bones
Excessive pin feathers (more than 5 pin feathers)
With lacerated muscles (for split breast)
Broken rib bone with only skin connecting the part

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirt with minimal oil smear
Condition : no torn or ripped portions, cuts or punctures, not deformed

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective May 25 – May 31, 2018

CHICKENJOY:

CHICKEN GRAVY

Appearance / Color: Light brown with visible specks of ground black pepper

Flavor / Aroma: Distinct meaty taste / Creamy

Texture: Pourable / Smooth

SPAGHETTI:

SPAGHETTI NOODLES

Appearance / Color: Off white / Long strands / No rough surface / Strands do not
Stick together

Texture: Soft but firm / Smooth

Flavor / Aroma: Typical spaghetti noodles / No starchy taste

Yum:

BEEF PATTY

Appearance / Color: Brown to dark brown in color / Whole / Has no breakage /

Without raw meat appearance / Generally not burnt

Flavor / Aroma: Right level of saltiness / Slightly spicy / Full no raw taste /
No burnt taste with right blend of seasoning

Texture: Tender juicy / Thoroughly cooked

 FLAGSHIP TIPS
Effective June 1 – June 7, 2018

CHICKENJOY:

CHICKEN GRAVY

Appearance / Color: Light brown with visible specks of ground black pepper

Flavor / Aroma: Distinct meaty taste / Creamy

Texture: Pourable / Smooth

SPAGHETTI:
SPAGHETTI NOODLES REJECTION POINT

 Beyond shelf life

 Signs of contamination such as holes in the packaging in the packaging are
present
 There are molds or weevils in the pack
 Other sanitation defects are present

YUM:
CRITICAL POINTS ON COOKING PATTIES

 Pressing the patty too hard will cause deformation or breakage

 Pressing immediately after turning each patty will result in possible uneven
cooking
 Pressing should follow the turning sequence
 FLAGSHIP TIPS
Effective June 8 – June 14, 2018

CHICKENJOY:
BREADING SHELF LIFE
Primary Shelf life: Date Produced + 6 months

Secondary Shelf Life: Date Opened + 5 days

Tertiary Shelf Life: Date Transferred + 6 days chiller

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirtwith minimal oil smear
Condition : no torn or ripped portions, cuts or punctures, not deformed

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective June 15– June 21, 2018

CHICKENJOY:
GOLD STANDARD QUALITIES PLAIN RICE
Appearance / Color: White to off – white, with distinct whole grains, free from stones
and presence of palay or rice hull

Flavor / Aroma: Characteristics rice flavor, no burnt or starchy taste and aroma

Texture: Well – cooked but not sticky nor to mushy not dry

Serving Temperature: At least 140F

SPAGHETTI:
GOLD STANDARD QUALITIES SPAGHETTI SAUCE
Appearance / Color: Red to slightly dark red, glossy, no soot particles floating, no
sanitation defects

Texture: Slightly to moderately thick, with tender ground beef and hotdog slices

Flavor: Meaty, with blend of predominantly salty and spicy and mild sweets and
sour taste, slightly spicy, no burnt taste.

Serving Temperature: At least 140F

YUM:
GOLD STANDARD QUALITIES MAYONNAISE
Appearance / Color: White to creamy white in color, right amount of portion, no oil
separation.

Flavor / Aroma: Characteristics mayo dressing flavor, slightly sweet and tangy, no
fermented taste.

Texture: Smooth, slightly thick

 FLAGSHIP TIPS
Effective June 22– June 28, 2018

CHICKENJOY:
TEXTURE AND SERVING TEMPERATURE
 Skin is Crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous
 Serving temperature at least 140 F

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

Flavor / Aroma: Creamy, slightly salty

Texture: Soft and Smooth

Serving Temperature: Room Temperature

YUM:
GOLD STANDARD QUALITY OF KETCHUP

Appearance / Color: Red to reddish orange in color / right amount of portion

Flavor / Aroma: Typical tomato flavor / slightly sweet / no fermented taste / with
pleasant blend of spices

Texture: Smooth / moderately thick

 FLAGSHIP TIPS
Effective June 29– July 5, 2018

CHICKENJOY:
SIGN OF REJECTION OF CHICKEN GRAVY

 Discoloration
 Off smell
 Infestation (ex. weevils)
 Foreign material

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirtwith minimal oil smear
Condition : no torn or ripped portions, cuts or punctures, not deformed

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective July 6– July 12, 2018

CHICKENJOY:

CHICKEN GRAVY

Appearance / Color: Light brown with visible specks of ground black pepper

Flavor / Aroma: Distinct meaty taste / Creamy

Texture: Pourable / Smooth

SPAGHETTI:

SPAGHETTI NOODLES

Appearance / Color: Off white / Long strands / No rough surface / Strands do not
Stick together

Texture: Soft but firm / Smooth

Flavor / Aroma: Typical spaghetti noodles / No starchy taste

Yum:

BEEF PATTY

Appearance / Color: Brown to dark brown in color / Whole / Has no breakage /

Without raw meat appearance / Generally not burnt

Flavor / Aroma: Right level of saltiness / Slightly spicy / Full no raw taste /
No burnt taste with right blend of seasoning

Texture: Tender juicy / Thoroughly cooked

 FLAGSHIP TIPS
Effective July 13– July 19, 2018

CHICKENJOY:
TEXTURE AND SERVING TEMPERATURE
 Skin is Crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous
 Serving temperature at least 140 F

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

Flavor / Aroma: Creamy, slightly salty

Texture: Soft and Smooth

Serving Temperature: Room Temperature

YUM:
SIGN OF REJECTION OF SLICE CHEESE
 With mold growth
 Excessively damaged//deformed
 Slicing date/consume until date not clearly printed
 Beyond shelf life
 With off-flavor or off-odor
 Too soft or too hard
 With sanitation defects (SD)
 FLAGSHIP TIPS
Effective July 20 – July 26, 2018

CHICKENJOY:
GOLD STANDARD QUALITIES PLAIN RICE
Appearance / Color: White to off – white, with distinct whole grains, free from stones
and presence of palay or rice hull

Flavor / Aroma: Characteristics rice flavor, no burnt or starchy taste and aroma

Texture: Well – cooked but not sticky nor to mushy not dry

Serving Temperature: At least 140F

SPAGHETTI:
GOLD STANDARD QUALITIES SPAGHETTI SAUCE
Appearance / Color: Red to slightly dark red, glossy, no soot particles floating, no
sanitation defects

Texture: Slightly to moderately thick, with tender ground beef and hotdog slices

Flavor: Meaty, with blend of predominantly salty and spicy and mild sweets and
sour taste, slightly spicy, no burnt taste.

Serving Temperature: At least 140F

YUM:
GOLD STANDARD QUALITIES MAYONNAISE
Appearance / Color: White to creamy white in color, right amount of portion, no oil
separation.

Flavor / Aroma: Characteristics mayo dressing flavor, slightly sweet and tangy, no
fermented taste.

Texture: Smooth, slightly thick

 FLAGSHIP TIPS
Effective August 1 – August 7, 2018

CHICKENJOY:
CHICKENJOY DISCARD FOLLOWING DEFECTS

 Burnt particles
 Soft or wrinkled skin
 Smooth and dark chicken skin
 To light or to dark chicken skin
 Bloody o with blood oozing out from the chicken meat

SPAGHETTI:
SPAGHETTI NOODLES REJECTION POINT

 Beyond shelf life

 Signs of contamination such as holes in the packaging in the packaging are
present
 There are molds or weevils in the pack
 Other sanitation defects are present

YUM:
CRITICAL POINTS ON COOKING PATTIES

 Pressing the patty too hard will cause deformation or breakage

 Pressing immediately after turning each patty will result in possible uneven
cooking
 Pressing should follow the turning sequence
 FLAGSHIP TIPS
Effective August 8 – August 14, 2018

CHICKENJOY:
BREADING SHELF LIFE
Primary Shelf life: Date Produced + 6 months

Secondary Shelf Life: Date Opened + 5 days

Tertiary Shelf Life: Date Transferred + 6 days chiller

SPAGHETTI:
SPAGHETTI SAUCE AND SPAGHETTI SPICE MIX SHELF
LIFE
Spaghetti Sauce ( Khazan):

Primary Shelf Life: Date Produced + 9 months Freezer

Secondary Shelf Life: Date Transferred + 3 days Chiller

Tertiary Shelf Life: Date Transferred + 1day Chiller

Spaghetti Spice Mix:

Primary Shelf Life: Date Produced + 9 months Room Temperature

Secondary Shelf Life: Date Opened + 7 days Room Temperature

Tertiary Shelf Life: Date Transferred + 1day Room Temperature

YUM:

Serving Temperature: At least 130 F

 FLAGSHIP TIPS
Effective August 15 – August 21, 2018

CHICKENJOY:
CHICKENJOY REJECTION GUIDE
Bruises, dark pink to dark red > 2.0 cm2
Red wing tip > 2.0 cm2
Pigmentation, light gray to gray > 2.0 cm2 from hock bone
Exposed bones (leg part) where skin is totally detached from
The hock bone and skin can be pulled down
Broken hock bones
Excessive pin feathers (more than 5 pin feathers)
With lacerated muscles (for split breast)
Broken rib bone with only skin connecting the part

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirtwith minimal oil smear
Condition : no torn or ripped portions, cuts or punctures, not deformed

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective August 22 – August 28, 2018

CHICKENJOY:
TEXTURE AND SERVING TEMPERATURE
 Skin is Crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous
 Serving temperature atleast 140 F

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

Flavor / Aroma: Creamy, slightly salty

Texture: Soft and Smooth

Serving Temperature: Room Temperature

YUM:
GOLD STANDARD QUALITY OF KETCHUP

Appearance / Color: Red to reddish orange in color / right amount of portion

Flavor / Aroma: Typical tomato flavor / slightly sweet / no fermented taste / with
pleasant blend of spices

Texture: Smooth / moderately thick

 FLAGSHIP TIPS
Effective August 29 – September 4, 2018

CHICKENJOY:
CHICKENJOY REJECTION GUIDE
Bruises, dark pink to dark red > 2.0 cm2
Red wing tip > 2.0 cm2
Pigmentation, light gray to gray > 2.0 cm2 from hock bone
Exposed bones (leg part) where skin is totally detached from
The hock bone and skin can be pulled down
Broken hock bones
Excessive pin feathers (more than 5 pin feathers)
With lacerated muscles (for split breast)
Broken rib bone with only skin connecting the part

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirtwith minimal oil smear
Condition : no torn or ripped portions, cuts or punctures, not deformed

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air hole
 FLAGSHIP TIPS
Effective September 5 – September 11, 2018

CHICKENJOY:

CHICKEN GRAVY

Appearance / Color: Light brown with visible specks of ground black pepper

Flavor / Aroma: Distinct meaty taste / Creamy

Texture: Pourable / Smooth

SPAGHETTI:

SPAGHETTI NOODLES

Appearance / Color: Off white / Long strands / No rough surface / Strands do not
Stick together

Texture: Soft but firm / Smooth

Flavor / Aroma: Typical spaghetti noodles / No starchy taste

Yum:

BEEF PATTY

Appearance / Color: Brown to dark brown in color / Whole / Has no breakage /

Without raw meat appearance / Generally not burnt

Flavor / Aroma: Right level of saltiness / Slightly spicy / Full no raw taste /
No burnt taste with right blend of seasoning

Texture: Tender juicy / Thoroughly cooked

 FLAGSHIP TIPS
Effective September 12 – September 18, 2018

CHICKENJOY:
BREADING SHELF LIFE
Primary Shelf life: Date Produced + 6 months

Secondary Shelf Life: Date Opened + 5 days

Tertiary Shelf Life: Date Transferred + 6 days chiller

SPAGHETTI:
SPAGHETTI SAUCE AND SPAGHETTI SPICE MIX SHELF
LIFE
Spaghetti Sauce ( Khazan ):

Primary Shelf Life: Date Produced + 9 months Freezer

Secondary Shelf Life: Date Transferred + 3 days Chiller

Tertiary Shelf Life: Date Transferred + 1 day Chiller

Spaghetti Spice Mix:

Primary Shelf Life: Date Produced + 9 months Room Temperature

Secondary Shelf Life: Date Opened + 7 days Room Temperature

Tertiary Shelf Life: Date Transferred + 1 day Room Temperature

YUM:

Serving Temperature: At least 130 F

 FLAGSHIP TIPS
Effective September 19 – September 25, 2018

CHICKENJOY:
GOLD STANDARD QUALITIES PLAIN RICE
Appearance / Color: White to off – white, with distinct whole grains, free from stones
and presence of palay or rice hull

Flavor / Aroma: Characteristics rice flavor, no burnt or starchy taste and aroma

Texture: Well – cooked but not sticky nor to mushy not dry

Serving Temperature: At least 140F

SPAGHETTI:
GOLD STANDARD QUALITIES SPAGHETTI SAUCE
Appearance / Color: Red to slightly dark red, glossy, no soot particles floating, no
sanitation defects

Texture: Slightly to moderately thick, with tender ground beef and hotdog slices

Flavor: Meaty, with blend of predominantly salty and spicy and mild sweets and
sour taste, slightly spicy, no burnt taste.

Serving Temperature: At least 140F

YUM:
GOLD STANDARD QUALITIES MAYONNAISE
Appearance / Color: White to creamy white in color, right amount of portion, no oil
separation.

Flavor / Aroma: Characteristics mayo dressing flavor, slightly sweet and tangy, no
fermented taste.

Texture: Smooth, slightly thick

 FLAGSHIP TIPS
Effective September 26 – October 2, 2018

CHICKENJOY:
CHICKENJOY WITHIN STANDARD WEIGHT
Part Weight
Leg 105 – 155 grams
Ribs 114 – 162 grams
Ribwing 114 – 162 grams
Split – Breast 115 – 166 grams
Thigh 120 – 163 grams

SPAGHETTI:
BAINE MARIE SETTING TEMPERATURE

Noodle Vat 200 F

Sauce Vat 200 F

YUM:
GOLD STANDARD SERVING TEMPERATURE

Serving Temperature : For all burgers at least 130F

 FLAGSHIP TIPS
Effective October 3 – October 9, 2018

CHICKENJOY:
TEXTURE AND SERVING TEMPERATURE
 Skin is Crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous
 Serving temperature atleast 140 F

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

Flavor / Aroma: Creamy, slightly salty

Texture: Soft and Smooth

Serving Temperature: Room Temperature

YUM:
GOLD STANDARD QUALITY OF KETCHUP

Appearance / Color: Red to reddish orange in color / right amount of portion

Flavor / Aroma: Typical tomato flavor / slightly sweet / no fermented taste / with
pleasant blend of spices

Texture: Smooth / moderately thick

 FLAGSHIP TIPS
Effective October 10 – October 16, 2018

CHICKENJOY:
GOLD STANDARD QUALITIES PLAIN RICE
Appearance / Color: White to off – white, with distinct whole grains, free from stones
and presence of palay or rice hull

Flavor / Aroma: Characteristics rice flavor, no burnt or starchy taste and aroma

Texture: Well – cooked but not sticky nor to mushy not dry

Serving Temperature: At least 140F

SPAGHETTI:
GOLD STANDARD QUALITIES SPAGHETTI SAUCE
Appearance / Color: Red to slightly dark red, glossy, no soot particles floating, no
sanitation defects

Texture: Slightly to moderately thick, with tender ground beef and hotdog slices

Flavor: Meaty, with blend of predominantly salty and spicy and mild sweets and
sour taste, slightly spicy, no burnt taste.

Serving Temperature: At least 140F

YUM:
GOLD STANDARD QUALITIES MAYONNAISE
Appearance / Color: White to creamy white in color, right amount of portion, no oil
separation.

Flavor / Aroma: Characteristics mayo dressing flavor, slightly sweet and tangy, no
fermented taste.

Texture: Smooth, slightly thick

 FLAGSHIP TIPS
Effective October 10 – October 16, 2018

CHICKENJOY:

WHEN TO CAHNGE CHICKENJOY DIPPING FILTERED WATER

 The water turns cloudy and with floating fats
 The water level has become too low that the chicken cuts – up are not adequately
submerged
 After 1 hour holding time (maximum)

SPAGHETTI:

FREQUENCY OF WATER REPLENISHMENT

 When water level goes down by 1 cm from the bottom of the overflow hole
 When water is to oily or cloudy

YUM:

STANDARD FINAL TEMPERATURE OF PATTY

Final Temperature: At least 165F

 FLAGSHIP TIPS
Effective October 17 – October 23, 2018

CHICKENJOY:
CHICKENJOY REJECTION GUIDE
Bruises, dark pink to dark red > 2.0 cm2
Red wing tip > 2.0 cm2
Pigmentation, light gray to gray > 2.0 cm2 from hock bone
Exposed bones (leg part) where skin is totally detached from
The hock bone and skin can be pulled down
Broken hock bones
Excessive pin feathers (more than 5 pin feathers)
With lacerated muscles (for split breast)
Broken rib bone with only skin connecting the part

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirtwith minimal oil smear
Condition : no torn or ripped portions, cuts or punctures, not deformed

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective October 24 – October 30, 2018

CHICKENJOY:
SIGN OF REJECTION OF CHICKEN GRAVY

 Discoloration
 Off smell
 Infestation (ex. weevils)
 Foreign material

SPAGHETTI:
SIGN OF REJECTION OF SPAHETTI NOODLES
 Beyond shelf life
 Sign of contamination such as holes in the packaging are present
 There are molds or weevils in the pack
 Other sanitation defects are present

YUM:
SIGN OF REJECTION OF SLICE CHEESE

 With mold growth

 Excessively damaged//deformed
 Slicing date/consume until date not clearly printed
 Beyond shelf life
 With off-flavor or off-odor
 Too soft or too hard
 With sanitation defects (SD)
 FLAGSHIP TIPS
Effective April 2 – April 8, 2019

CHICKENJOY:
CHICKENJOY WITHIN STANDARD WEIGHT
Part Weight
Leg 105 – 155 grams
Ribs 114 – 162 grams
Ribwing 114 – 162 grams
Split – Breast 115 – 166 grams
Thigh 120 – 163 grams

SPAGHETTI:
BAINE MARIE SETTING TEMPERATURE

Noodle Vat 200 F

Sauce Vat 200 F

YUM:
GOLD STANDARD SERVING TEMPERATURE

Serving Temperature : For all burgers at least 130F

 FLAGSHIP TIPS
EFFECTIVE April 9 – April 15, 2019

CHICKENJOY:
CHICKENJOY REJECTION GUIDE
Bruises, dark pink to dark red > 2.0 cm2
Red wing tip > 2.0 cm2
Pigmentation, light gray to gray > 2.0 cm2 from hock bone
Exposed bones (leg part) where skin is totally detached from
The hock bone and skin can be pulled down
Broken hock bones
Excessive pin feathers (more than 5 pin feathers)
With lacerated muscles (for split breast)
Broken rib bone with only skin connecting the part

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirt with minimal oil smear

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective April 16 – April 22, 2019

CHICKENJOY:

WHEN TO CAHNGE CHICKENJOY DIPPING FILTERED WATER

 The water turns cloudy and with floating fats
 The water level has become too low that the chicken cuts – up are not adequately
submerged
 After 1 hour holding time (maximum)

SPAGHETTI:

FREQUENCY OF WATER REPLENISHMENT

 When water level goes down by 1 cm from the bottom of the overflow hole
 When water is to oily or cloudy

YUM:

STANDARD FINAL TEMPERATURE OF PATTY

Final Temperature: At least 165F

 FLAGSHIP TIPS
Effective April 23 – April 29, 2019

CHICKENJOY:
BREADING SHELF LIFE
Primary Shelf life: Date Produced + 6 months

Secondary Shelf Life: Date Opened + 5 days

Tertiary Shelf Life: Date Transferred + 6 days chiller

SPAGHETTI:
SPAGHETTI SAUCE AND SPAGHETTI SPICE MIX SHELF
LIFE
Spaghetti Sauce ( Khazan ):

Primary Shelf Life: Date Produced + 9 months Freezer

Secondary Shelf Life: Date Transferred + 3 days Chiller

Tertiary Shelf Life: Date Transferred + 1 day Chiller

Spaghetti Spice Mix:

Primary Shelf Life: Date Produced + 9 months Room Temperature

Secondary Shelf Life: Date Opened + 7 days Room Temperature

Tertiary Shelf Life: Date Transferred + 1 day Room Temperature

YUM:

Serving Temperature: At least 130 F

 FLAGSHIP TIPS
Effective April 30 – May 6, 2019

CHICKENJOY:
TEXTURE AND SERVING TEMPERATURE
 Skin is Crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous
 Serving temperature at least 140 F

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

YUM:
GOLD STANDARD QUALITY OF KETCHUP

Appearance / Color: Red to reddish orange in color / right amount of portion

 FLAGSHIP TIPS
Effective May 7 – May 13, 2019

CHICKENJOY:

WHEN TO CAHNGE CHICKENJOY DIPPING FILTERED WATER

 The water turns cloudy and with floating fats
 The water level has become too low that the chicken cuts – up are not adequately
submerged
 After 1 hour holding time (maximum)

SPAGHETTI:

FREQUENCY OF WATER REPLENISHMENT

 When water level goes down by 1 cm from the bottom of the overflow hole
 When water is to oily or cloudy

YUM:

STANDARD FINAL TEMPERATURE OF PATTY

Final Temperature: At least 165F

 FLAGSHIP TIPS
Effective May 14 – May 20, 2019

CHICKENJOY:
TEXTURE AND SERVING TEMPERATURE
 Skin is Crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous
 Serving temperature atleast 140 F

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

Flavor / Aroma: Creamy, slightly salty

Texture: Soft and Smooth

Serving Temperature: Room Temperature

YUM:
GOLD STANDARD QUALITY OF KETCHUP

Appearance / Color: Red to reddish orange in color / right amount of portion

Flavor / Aroma: Typical tomato flavor / slightly sweet / no fermented taste / with
pleasant blend of spices

Texture: Smooth / moderately thick

 FLAGSHIP TIPS
Effective May 21 – May 27, 2019

CHICKENJOY:
CHICKENJOY WITHIN STANDARD WEIGHT
Part Weight
Leg 105 – 155 grams
Ribs 114 – 162 grams
Ribwing 114 – 162 grams
Split – Breast 115 – 166 grams
Thigh 120 – 163 grams

SPAGHETTI:
BAINE MARIE SETTING TEMPERATURE

Noodle Vat 200 F

Sauce Vat 200 F

YUM:
GOLD STANDARD SERVING TEMPERATURE

Serving Temperature : For all burgers at least 130F

 FLAGSHIP TIPS
Effective May 28 – June 3, 2019

CHICKENJOY:
SIGN OF REJECTION OF CHICKEN GRAVY

 Discoloration
 Off smell
 Infestation (ex. weevils)
 Foreign material

SPAGHETTI:
BAINE MARIE SETTING TEMPERATURE

Noodle Vat 200 F

Sauce Vat 200 F

YUM:
GOLD STANDARD SERVING TEMPERATURE

Serving Temperature: For all burgers at least 130F

 FLAGSHIP TIPS
Effective June 4 – June 10, 2019

CHICKENJOY:
BREADING SHELF LIFE
Primary Shelf life: Date Produced + 6 months

Secondary Shelf Life: Date Opened + 5 days

Tertiary Shelf Life: Date Transferred + 6 days chiller

SPAGHETTI:

SPAGHETTI NOODLES

Appearance / Color: Off white / Long strands / No rough surface / Strands do not
Stick together

YUM:

BUNS
Appearance / Color: Uniform golden brown, well-shaped, with minimal creases, not
Crumpled, crust I evenly caramelized and toasted, crumb has
Fine air holes
 FLAGSHIP TIPS
Effective June 11 – June 17, 2019

CHICKENJOY:

CHICKEN GRAVY

Appearance / Color: Light brown with visible specks of ground black pepper

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

YUM:
GOLD STANDARD QUALITY OF KETCHUP

Appearance / Color: Red to reddish orange in color / right amount of portion

 FLAGSHIP TIPS
Effective June 18 – June 24, 2019

CHICKENJOY:

GOLD STANDARD QUALITIES PLAIN RICE

Flavor / Aroma: Characteristics rice flavor, no burnt or starchy taste and aroma

SPAGHETTI:

FREQUENCY OF WATER REPLENISHMENT

 When water level goes down by 1 cm from the bottom of the overflow hole
 When water is to oily or cloudy

YUM:
GOLD STANDARD QUALITY OF KETCHUP

Texture: Smooth / moderately thick

 FLAGSHIP TIPS
Effective June 25 – July 1, 2019

CHICKENJOY:

WHEN TO CAHNGE CHICKENJOY DIPPING FILTERED WATER

 The water turns cloudy and with floating fats
 The water level has become too low that the chicken cuts – up are not adequately
submerged
 After 1 hour holding time (maximum)

SPAGHETTI:
GRATED CHEESE

Flavor / Aroma: Creamy, slightly salty

YUM:

STANDARD FINAL TEMPERATURE OF PATTY

Final Temperature: At least 165F

 FLAGSHIP TIPS
Effective July 2 – July 8, 2019

CHICKENJOY:
BREADING SHELF LIFE

Primary Shelf life: Date Produced + 6 months

SPAGHETTI:
BAINE MARIE SETTING TEMPERATURE

Noodle Vat 200 F

Sauce Vat 200 F

YUM:
GOLD STANDARD QUALITIES MAYONNAISE

Appearance / Color: White to creamy white in color, right amount of portion, no oil
separation.
 FLAGSHIP TIPS
Effective July 9 – July 15, 2019

CHICKENJOY:
BREADING SHELF LIFE

Secondary Shelf Life: Date Opened + 5 days

SPAGHETTI:

PACKAGING

Appearance / Color: no print smears, free from dirt with minimal oil smear

Yum:

BEEF PATTY

Texture: Tender juicy / Thoroughly cooked

 FLAGSHIP TIPS
Effective July 16 – July 22, 2019

CHICKENJOY:
CHICKENJOY STANDARD TEXTURE
 Skin is crispy
 Meat is juicy and tender
 Not gummy, tough nor fibrous

SPAGHETTI:

SPAGHETTI NOODLES

Texture: Soft but firm / Smooth

Yum:

BEEF PATTY

Appearance / Color: Brown to dark brown in color / Whole / Has no breakage /

Without raw meat appearance / Generally not burnt
 FLAGSHIP TIPS
Effective July 23 – July 29, 2019

CHICKENJOY:
BREADING SHELF LIFE

Tertiary Shelf Life: Date Transferred + 6 days chiller

SPAGHETTI:
GRATED CHEESE
Appearance / color: Distinct strands, minimal lumps, neatly spread over sauce

YUM:
SIGN OF REJECTION OF SLICE CHEESE
 With mold growth
 Excessively damaged//deformed
 Slicing date/consume until date not clearly printed
 Beyond shelf life
 With off-flavor or off-odor
 Too soft or too hard
 With sanitation defects (SD)