JOLIBEE

AREAS NEED TO BE INSPECTED:

°Food Counter
°Kitchen,especially the equipments and the wirings.
And the utensils used used
°Comfort room
°Dining area

PERSONS ASSIGNED FOR INSPECTION:

°DOLE AND DOH

JOLIBEE INSPECTION PROCESS

More than 6,000 workers of Jollibee are set to be regularized while continuing inspections of
popular food chains are on under the government’s relentless campaign to stop illegal work
contractualization practices being pursued by the labor department.

In a report to Undersecretary Joel Maglunsod, DOLE National Capital Region Director Henry
John Jalbuena said his office has ordered Jollibee Foods Corporation (JFC) to regularize 6,482
workers deployed by its 2 contractors.

the DOLE has also issued a compliance order to Perf Restaurant also known as Burger King
directing them to regularize 704 workers deployed by its 3 contractors. ,On the other hand, the
labor department has set schedules for establishment inspection

MC DONALD

AREAS NEED TO BE INSPECTED:

Dining area.
Sevice station/side cabinet.
Service bar/ bar station.
Cashers counter.
Dispatching counter.
Stewarding section/dish washing area.
Food preperation area
OTHERS NEED TO HE INSPECTED;

° CEILINGS
° CHAIRS AND TABLES
° AIR-CON
° EQUIPMENTS USED
° ELECTRICITY AND WIRINGS
°RAW MATERIALS

PERSONS ASSIGNED TO INSPECT;

DOH AND DOLE

MC DONALD INSPECTION PRPCESS

The fast-food chain will deploy its mobile Global Restaurant Operation Improvement Process
(Groip) application to at least 3,000 restaurant inspectors worldwide. McDonald's designed the
business processes for an application that could be deployed globally, and then tested it in the UK.

The company equipped its 200 restaurant inspectors in the UK with Pocket PCs in February this
year. Staff were given two months to familiarise themselves with the devices before the company
rolled out its Groip application in April.

The devices are used to record the answers to more than 700 questions for an announced
inspection and 300 questions for a surprise inspection. Inspectors spend two to three days in the
restaurant for the longer inspections.

McDonald's used the Afaria application from supplier iAnywhere to create a standard "image" for
the Groip interface for every territory worldwide.

The image enables the restaurant inspectors to transmit data by either GPRS or Wi-Fi to
McDonald's head-office systems.

CHOWKING

AREAS NEED TO BE INSPECTED:

Dining area.
Sevice station/side cabinet.
Service bar/ bar station.
Cashers counter.
Dispatching counter.
Stewarding section/dish washing area.
Food preperation area

OTHERS NEED TO HE INSPECTED;

° CEILINGS
° CHAIRS AND TABLES
° AIR-CON
° EQUIPMENTS USED
° ELECTRICITY AND WIRINGS
°RAW MATERIALS

PERSONS ASSIGNED TO INSPECT;

DOH and DOLE inspector.

CHOWKING INSPECTION PROCESS

The premises of each food facility shall be kept clean and free of litter and rubbish all clean and
soiled linen shall be properly stored non-food items shall be stored and displayed separate from
food and food-contact surfaces the facility shall be kept vermin proof.
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate
from food, utensils, packing material and food-contact surfaces.
All utensils and equipment shall be fully operative and in good repair.
All food employees shall have adequate knowledge of and be trained in food safety as it relates to
their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged
potentially hazardous food, shall have an employee who has passed an approved food safety
certification examination. All food contact surfaces of utensils and equipment shall be clean and
sanitized.
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed
separate from food and food-contact surfaces.

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours,
and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the
following methods: in shallow containers; separating food into smaller portions; adding ice as an
ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using
containers that facilitate heat transfer.