Epqrg Jan 2023

Pocket Quality
Reference Guide
Singapore edition
Jan 2023
1
Here are some tips for using your PQRG.
• Several tables are spread across two pages so you can find the
maximum amount of information about a product at a glance.
• Sections in the PQRG are colour-coded so you can easily find
information.
Chart Key
Quality characteristics
Troubleshooting
Yield and conversion factors
Grilling, toasting, settings and equipment information
Qing information
UHC holding time information
Receiving deliveries and storage
Secondary shelf life and storage location
Shift management information
Gap settings
Icon / highlight key

Information Information highlighted in red indicates a change.
highlighted
in red
IMPORTANT
This Guide contains information on McDonald’s core products only.
Some critical standards may vary depending on market-specific
products, ingredients, workplace and food safety standards.
Please follow your market Quality Assurance department for market-

specific recommendations.
2
Table of Contents
Breakfast Page
Gold Standards quality descriptions 5–7

Troubleshooting 8 – 11
Equipment temperatures, settings 11 – 15
Receiving deliveries and secondary shelf life 16 – 19
Regular
Gold Standards quality descriptions 20 – 22
French Fries
Gold Standards quality descriptions 40
Equipment temperatures, settings 43
3
Sides and Desserts Page

Troubleshooting 47
Beverages
McCafe
Gold Standard espresso and milk 69 – 73
4
Breakfast products
Gold Standard Quality Descriptions
Egg McMuffin
A balanced blend of freshly toasted whole grain
muffin with light butter, moist, tender egg,
creamy mild cheddar, cheese flavour with sweet
and salty, smoked cured flavour.
Sausage McMuffin
muffin with light butter, creamy mild cheddar
cheese flavour and seasoned chicken flavour
with a slight saltiness.
Sausage McMuffin with Egg
muffin with light butter, creamy mild cheddar
cheese flavour and seasoned chicken flavour
with a slight saltiness.
Chicken McMuffin
muffin light butter, light crispy chicken with
creamy lemon-character mayonnaise and mild
cheddar.
Chicken McMuffin with Egg
muffin with light butter, moist, tender egg, light
crispy chicken with creamy lemon- character
mayonnaise and mild cheddar.
Breakfast Wrap Chicken Ham
A balanced blend of freshly steamed tortilla wrap
with tender egg, creamy mild cheese flavour
served with sweet, salty and smoky flavour
chicken ham topped with crispy hash brown.
Breakfast Wrap Chicken Sausage
A balanced blend of freshly steamed tortilla wrap
with tender egg, creamy mild cheese flavour
served with well-seasoned chicken sausage
topped with crispy hash brown.
5
Breakfast products
Big Breakfast
Tender and moist sausage is slightly spicy with
moderate sage flavour and finishes with a slight
sweetness and saltiness. Scrambled egg is
fluffy and bright yellow, moist and tender with a
mild egg flavour. Wholegrain muffin is round,
has irregular, medium brown centre with light
cornmeal dusting. Muffin internal is porous and
evenly toasted with slightly dark highlights on
high points.
Breakfast Deluxe
sweetness and saltiness. Scrambled egg is
fluffy and bright yellow, moist and tender with a
mild egg flavour. Wholegrain muffin is round,
has irregular, medium brown centre with light
cornmeal dusting. Muffin internal is porous and
evenly toasted with slightly dark highlights on
high points. Hotcakes are uniformly round,
slightly moist and fluffy, balanced blend of
sweetness and dairy flavour.
6
Breakfast products
Hotcakes
Fluffy hotcakes have a balanced flavour of
sweetness and dairy flavour. They are
uniformly round and golden brown in colour.
Hotcakes with Sausage

Fluffy hotcakes have a balanced flavour of
sweetness and dairy flavour. They are
uniformly round and golden brown in colour.
sweetness and saltiness.
Hash Browns
Oval, golden brown patties with minor highlights
and bright white interior have a crisp firm bite
with moist potato inside and not excessively oily.
Lightly seasoned fresh cooked fried potato
flavour, with clean oil flavour and slightly salty.
7
Troubleshooting breakfast sandwiches / ingredients
Ingredient Problems Causes Remedies
Grill settings
Dry Check grill settings
incorrect
1) Check grill
1) Grill settings
Greasy / Soggy settings
incorrect
2) Ensure use of
2) No tray liner
tray liners
Chicken in UHC
3) Check
sausage 3) Grill too hot
settings
Check crew
Small Patties
procedures and grill
overcooked
calibration
Raw product out Use product within
of code code dates
Improper
Cook and place in
Dark, cooking or
Chicken roll UHC according to
dehydrated over-holding
O&T Manual
time
Overcooked Check grill settings

1) Allow grill to cool
to required
Burnt / Scorched temperature
/ Brittle / Hard Grill too hot 2) Check grill
calibration and
reduce cook time
(if necessary)
Chicken bacon 1) Check grill
settings
2) Check grill
Undercooked calibration and
increase cook
Limp, not crispy time to achieve
target quality
Allow bacon to cool
No 30 seconds
for 30 seconds
cooling time
before serving
8
Checking cooking
procedures, raw
product and
Runny Undercooked
equipment before
adjusting cooking
time
Round eggs
1) Check cooking
time and
temperature
Rubbery / Gray Overcooked
2) Ensure cooking
timer is set
properly
Too much LBA Clean grill after
Gray
on grill every run
1) Check
Scrambled eggs 1) On grill too procedures and
Burnt / Brown long timers
2) Dirty grill 2) Clean grill after
every run
1) Check
procedures
Toast time
Burnt or too light 2) Adjust timers to
incorrect
achieve proper
toast
1) Over-holding
Adhere to 15
time in UHC
minutes holding
2) Not properly
time
Cold thawed
Use green UHC
Incorrect UHC
tray with green
used
insert
Wholegrain
muffin 1) Adhere to
1) Muffins not
storage and
handled
thawing
properly
procedures
2) Over-
2) Adhere to 15
holding in
minutes holding
UHC
Hard / dry time
3) Not
3) Apply correct
properly
amount of LBA
buttered
on the muffin
Use green UHC
Incorrect UHC
tray with green
used
insert
9
1) Not chilled
2) Temperature
exceeding
Proper handling in
Hotcakes Dry / hard edges 1C to 4C
the production area
3) Not protected
by packaging
before Q-ing
1) Q-ed too long 1) Check Q-ing
2) Not oven timings
Too hot refrigerated in 2) Proper handling
production in the
area production area
Product not
Thaw properly for 6
Cold spots thawed before
hours / 12 hours
Q-ing
1) Do not drop
1) Case was
case
dropped
Broken hotcakes 2) Store cases
2) Case was not
flat, not on the
stored flat
sides
1) Do not exceed
1) Exceeded
48 hour
48 hour
secondary shelf
Dry crumbly secondary
life including
hotcakes shelf life
thaw time
2) Was not
2) Store cases flat,
stored flat
not on the sides
Ensure correct
Cheese Not melted Cheese too cold tempering
procedures
Do not exceed
secondary shelf life
Cheese exposed
Dry / dark and wrap open
to air too long
cheese loaves with
plastic wrap
10
Vat temperature /
timer settings Check settings
incorrect
Check and change
Cooking oil old
as needed
Product pulled
Check procedures
early
Recovery time Check recovery
incorrect time
Dark / greasy / Product over vat Only drain for 5 to
Hash browns
soggy too long 10 seconds
Check procedures,
Front 2 ribbon
do not use the front
racks used
2 ribbon racks
Holding time Check holding
exceeded times
Pre-bagging too
Bag on demand
early
Piling product on Lay product flat in
dump tray dump tray
Assembly equipment temperatures and warm up times
Equipment Temperature Warm-up time
Heated prep table 49C to 54C 15 minutes
Universal Holding
79C 20 minutes
Cabinet (UHC)
BUNN Axiom coffee Water temperature:
15 minutes
brewer 91C to 96C
Rapid Steamer 176C 20 minutes
11
Grill and fryer times, temperatures and settings
Warm Product Full

Cooking Temp.
Product Equip. up selector run
time setting
time setting size
Starts at
Chicken
Clamshell 85 sec / UP: 218 C
sausage 20 min SAUS 8
grill Removal LP: 177C
patties
at 18 sec
Clamshell 2 min 30
20 min LP: 129C EGG 8
grill sec
Round
eggs
Egg 2 min 30
30 min LP: 129C EGG 12
cooker sec
Scrambled Clamshell 4
20 min Visual LP: 129C SCRA
eggs grill orders
8 to 10
sec per
side
Clamshell
Chicken roll 20 min (cook on LP: 129C ROLL 8
grill
cold zone
of the
grill)
Chicken Clamshell UP: 218 C 8

20 min 165 sec BACON
bacon grill LP: 177C stripes
Filet-O-Fish
Fryer 15 min 3 min 182C FISH 8
portions
6
McChicken 3 min 30 MCCK / (using
Fryer 15 min 182C
portions sec NUGG ½ size
basket)
12
UHC tray instructions
UHC
Holding Tray
Product temp. Tray type Tray max
time layout
setting
1/2 size
2pcs/3pcs 2 serve, 1
79C 20 min (without wire 2
Hotcakes high
rack)
Chicken 4 stacks,
1/3 size with
sausage 79C 30 min 4 patties 16
liner high
patties
12 or 16
6 stacks, 16 (2 egg rings,
Round 1/3 size with
79C 20 min 2-3 eggs 8-ring size),
eggs liner high 12 (1 egg ring,
12-ring size)
Scrambled 1/3 size with 4 stacks,

79C 20 min 4 orders
eggs liner 1 order high
4 stacks,
1/3 size with
Chicken roll 79C 20 min 4 pieces 16
liner high
1/3 size
Wholegrain green tray 5 stacks, 1
79C 15 min 5
muffin with green high
insert
Breakfast
Wraps 79C 10 min 1/2 size 1 stack high 4
(Stagging)
Hash
1/3 size with 7 pieces, 1
browns 93C 20 min 7
wire rack high
(for wraps)
Ambient 8 stacks,
Chicken Food pan
in food 3h 2 pieces 16
bacon with liner high
pan
Filet-O-Fish 1/3 size with 1 portion

93C 30 min 6
portions wire rack high
McChicken 1/3 size with 1 portion

93C 30 min 6
portions wire rack high
13
Toaster times and settings
Warm up
Product Equip. Cook time Full run size
time
Full load:
Wholegrain Antunes 60 – 90 sec Full – 6
15 min
muffin MT-12 Partial load: Partial – 3
55 – 85 sec
Clamshell gap settings
Equipment Gap setting
Chicken sausage Single stage 0.350”
Chicken bacon Multi gapping 0.265”
14
Fryer times, temperatures and holding time
Warm up Cooking Drain Temp. Full run Holding

Product
time time time setting size time
Hash 2 min 45 5 to 10 8 per

15 min 182C 10 min
brown sec sec basket
Hash
2 min 45 5 to 10 8 per
brown 15 min 182C 20 min
sec sec basket
(for wrap)
Tempering times for ingredients

Product to be
Time Holding time
tempered
6 hours including temper time,
Cheese 2 hours before use
24 hours open inner in chiller
Shelled eggs 30 minutes before use 2 hours including temper time
Sauce tubes 3 hours before use 24 hours including temper time
Q-ing times
Full run size Number of Power

Product Q-ing time
temp. setting orders level
Hotcakes 2 orders at a 1 21 sec H

(ready-to-heat) time 2 41 sec H
Hotcakes 2 orders at a 1 50 sec H
(frozen) time 2 93 sec H
2100W 2400W
2 orders at a
3 oz. corn cup 1 17 sec 20 sec H
time
2 23 sec 28 sec H
2100W 2400W
2 orders at a
5 oz. corn cup 1 12 sec 15 sec H
time
2 23 sec 24 sec H
15
Primary Case count / Stack

Product Receiving temp.
shelf life yield height
Chicken
At or below -12C 90 days 7 x 42 pc 4
sausage patties
180 per case

Shelled eggs 7C or less 30 days 4
6 x 30 pc
Liquid eggs 1C - 4C 21 days 20 x 1 kg 2
Chicken roll At or below -12C 120 days 36 x 8 pc 2
Chicken bacon At or below -12C 180 days 72 x 10 pc 5
6 days
Wholegrain
Ambient including day 4 x 15 pc 17
muffins (fresh)
of bake
Wholegrain
muffins (frozen)
8” tortilla wraps At or below -12C 270 days 16 x 12 pc 10 x 5
Hash browns At or below -12C 180 days 6 x 25 pc 5
Filet-O-Fish
portions
McChicken
portions
Tartar sauce 1C - 12C 120 days 24 x 1 tube 2
McChicken
1C - 12C 150 days 24 x 1 tube 2
sauce
16
Sec. Secondary
storage Location
Location after
after
Product
Product Secondary shelfshelf
Secondary life life storage breakfastbreakfast
location period
location period
Chicken
Chicken 2 hr 2 hr max. in side
grill side Grill side
max. in grill Walk in freezer, use
sausage
sausage patties freezer
freezer freezer first the next day
patties
2 hr including 30 min
Shelled eggs 2 hrtempering
Shelled including 30 timeminbefore
use use Grill area Discard
eggs tempering time before
1 hr in ambient for
Liquid eggs 1 hr in ambient
opened forinneropened
at grill Grill area
Liquid eggs Discard
inner at grillarea
area
3 days 3 days in walk-in
in walk-in chiller,
chiller,
including Walk in chiller, in a
including 12 hr12 hr thawing
thawing
Chicken covered container,
Chicken roll roll time,time,
30 min 30 at
min at ambient Grill area
ambient
(keep incontainer
covered use first the next
(keep in covered
container day
with ice) with ice)
3 days 3 days in walk-in
in walk-in chiller,
chiller,
including Walk in chiller, in a
including 24 hr12 hr thawing
thawing
Chicken bacon time, 30 min at ambient
Chicken covered container,
time, 30 min at ambient Grill area
bacon (keep incontainer
covered use first the next
(keep in covered
container day
with ice) with ice)
Wholegrain Bun storage
Wholegrain Reseal bag, use
muffins Follow Follow use-thru
use-thru date date area, at
muffins (fresh) first the next day
(fresh) ambient
Wholegrain Bun storage Reseal bag, use
Wholegrain 48 hr48
including
hr 12 hr12
including tohr to
muffins area, at first the next day,
muffins (frozen) thawthaw
(frozen) ambient within thaw shelf life
Bun storage
8” tortilla 48 hr24
including 12 hr6tohr to
hr including Reseal bag, use
8” tortilla wraps area, at
wraps thawthaw first the next day
ambient
Hash 2 hr 2
max. in reach
hr max. in in
in reach Reach in Walk in freezer, use
Hash
brownsbrowns freezer freezer first the next day
freezer
Filet-O-Fish 2 hr max. in reach in Reach in
portions
Filet-o-Fish freezer
2 hr max. in reach in freezer
McChicken
portions 2 hr max. infreezer
reach in Reach in
portions freezer freezer
Tartar 24 hr including 3 hr to Under prep
McChicken
sauce 2 hrthaw
max. in reach in table
portions freezer
McChicken 24 hr including 3 hr to Under prep
sauce thaw table
24 hr including 3 hr to
Tartar sauce
thaw
17
Receiving deliveries and storage (continue)
Primary Case count / Stack

Product Receiving temp.
shelf life yield height
Hotcakes At or below -12C 180 days 18 x 12 pc 5
Whipped Butter At or below -12C 120 days 1000 pc 3
Cheese 1C to 12C 150 days 8 x 160 pc 2
Liquid Butter
Alternative Ambient 365 days 4 x 1 gal 2
(LBA)
Hotcake syrup Ambient 120 days 240 pc 2
Jam Ambient 90 days 500 pc 2
Raw product storage temperatures
Storage Temperature
Frozen -18C to -23C
Chiller 1C to 4C
Dry (room temp) 10C to 27C
Ambient 27C to 30C
18
Secondary shelf life and storage location (continue)
Sec.Secondary
storage Location
Location after
after
Product
Product Secondary shelfshelf
Secondary life life storage breakfast
breakfast
location period
location Walk in period
chiller, use
48 hr in walk in chiller,
Chicken 2 hr max. in grill side first the next day
including 6 – 12 hr of Prep table
thawing time
Hotcakes
Shelled eggs tempering time before An air tight
use Hotcakes container, kept
1 hr in hotcakes cambro
1 hr ice
in ambient cambro bin inside the walk in
bin with packs for
Liquid eggs opened inner at grill with ice packs chiller, use first the
area next day
Follow use-thru in walkchiller,
3 days in walk-in in
Whipped In a container
chiller, including
including 12 12thawing
hr hr
Butter on ice
Chicken roll thawing
time, timeat ambient
30 min
6 hr max. (keepout in
of covered
chiller,
Cheese including 2 hr tempering,
container with ice) Prep table
23hrdays
on prep table chiller,
in walk-in
including 12 hr thawing
Chicken bacon time, 30 min at ambient At ambient, use
7 days(keepin spray bottle
in covered first the next day
container with ice)
Wholegrain
Follow use-thru date Remaining LBA in
muffins
Liquid (fresh)
In production LBA dispenser
Butter
area away can be transferred
Alternative
Wholegrain
(LBA) 48 hr including 12 hr to from heat to spray bottle
Daily break cycle
muffins (frozen) for LBA
thaw after breakfast
dispense period.
8” tortilla wraps Sec. shelf life will
thaw follow the LBA in
the spray bottle.
2 hr max. in reach in
Hash browns
freezer
Hotcake Wire rack at In service area at
Follow use-thru date
syrup OAT ambient
Filet-o-Fish 2 hr max. in reach in
portions freezer
In service area In service area at
Jam Follow use-thru date
at ambient ambient
McChicken 2 hr max. in reach in
portions freezer
Tartar sauce
thaw
19
Regular menu grilled product sandwiches
Hamburger
A balanced blend of freshly caramelized bread taste,
tender, juicy, seared and seasoned mild beef, sweet,
tangy McDonald’s ketchup and pungent mustard with an
isolated acidic bite and occasional crispness from the dill
pickle and mild onion.
Cheeseburger
A balanced blend of freshly caramelized bread taste,
tender, juicy, seared and seasoned mild beef, creamy
mild cheddar cheese flavour, sweet tangy McDonald’s
ketchup and pungent mustard with an isolated acidic bite
and occasional crispness from the dill pickle and mild
onion.
Big Mac
Signature taste that combines a distinctive balanced blend
of freshly caramelized bread with sesame seeds, tender,
juicy, seared and seasoned mild beef, creamy Big Mac
sauce with a balance of sour, pungent mustard, sweet
pickle relish, onion and savoury tastes, fresh crisp
shredded lettuce, creamy mild cheddar cheese flavour,
with an isolated acidic bite and occasional crispness from
the dill pickle and mild onion.
Original Angus Cheeseburger

A balanced blend of freshly caramelized glazed bun
flavour, served with well-seasoned Angus beef patty,
creamy cheddar cheese, sweet tangy McDonald’s
ketchup and mustard with slight acidic flavour from the dill
pickle and fresh crisp onion.
Angus BLT
A balanced blend of fresh caramelised glossy glazed bun
flavour, with well-seasoned juicy and tender Angus beef
patty, topped with crispy smoky chicken bacon, creamy
cheddar cheese, crisp Romaine lettuce and sliced onions;
fresh juicy tomato slice with McChicken and ketchup
tomato slice with McChicken and ketchup sauce.
20
Regular menu fried product sandwiches
Filet-O-Fish
A balanced blend of freshly steamed bread
taste, creamy, slightly acidic tartar sauce with a
balanced blend of distinctive dill pickle relish and
fresh onion, tender, moist and flaky mild fish with
a light crisp outside, creamy mild cheddar
cheese flavour, on a shiny, soft, moist steamed
bun.
McChicken
A balanced blend of freshly caramelized bread.
Lightly crispy chicken with black pepper and salty
notes, fresh crisp lettuce, and creamy lemon-
character mayonnaise.
McSpicy / Double McSpicy

A balanced blend of freshly caramelized bread
taste. Bright orange colour, spicy chicken patty
with fresh crisp lettuce and creamy mayonnaise.
Buttermilk Crispy Chicken

A balanced blend of freshly caramelized bun,
served with creamy black pepper mayonnaise,
crunchy shredded purple cabbage slaw with
tender juicy and crispy buttermilk chicken patty,
topped with grilled pineapple rings and crisp
random cut romaine lettuce.
21
Regular menu fried products and wraps and salad
Chicken McCrispy
The Chicken McCrispy are breaded chicken
pieces that are orange brown color with natural
flakes, and crispy coating that adheres firmly to
the chicken piece. The meat texture is tender,
juicy with a firm bite. Balanced flavour of mild
spice, slight garlic aroma, chicken flavour, and
slightly salty.
Chicken McNuggets
Chicken McNuggets have a light, crisp and tender
tempura coating with a mild chicken flavour that is
slightly salty with a hint of black pepper and celery
flavour in the fried corn and wheat flour breading
and finishes with caramelized notes and clean oil
taste.
McWings
McWings are breaded chicken pieces with golden
brown colour and crispy flaky appearance. Meat
texture is tender, juicy with a firm bite. Well
balanced salt and spice and slight garlic, onion and
cumin flavour
Grilled Chicken McWrap

Freshly steamed wholegrain tortilla wrap with tender
juicy grilled teppanyaki chicken, with fresh crisp
lettuce and mixed vegetables and chargrill sauce.
Grilled Chicken Salad

Blend of fresh green lettuce and mixed vegetable
salad with grilled skinless whole muscle chicken
with juicy sliced tomatoes and sweet corn.
22
Troubleshooting regular products / ingredients

Not properly
Not orange brown Check procedures and
cooked / over
or pale in color Fryer calibration
cooked
Improper Check temperature of

storage freezer and ensure it is
conditions stored correctly
Appearance
of Chicken
Not uniformly
McCrispy coated with natural Dehydration Ensure products are
flakes and covered properly after
temperature use. Check another
abuse due to carton to verify and
improper feedback of issue
storage persists
Over holding 1) Adhere to 30 min

time holding time
Undercooked 2) Check procedures

and fryer calibration
Baskets held 3) Adhere to the 5 to 10
Breading: Not over hot fryer sec drain time and
Crisp coating that quickly transfer
adheres firmly to chicken McCrispy
Texture of the chicken piece into UHC tray
Chicken
McCrispy Thawed Always load Chicken
product McCrispy from frozen as
thawed product will be
hard and will absorb
more oil during frying
Overcooked Check procedures and
fryer calibration
Meat texture: dry Thawed Always load Chicken

and hard product McCrispy from frozen as
thawed product will be
hard and will absorb
more oil during frying
23
Over holding Adhere to 30 min
time holding time
Undercooked Check procedures
and fryer calibration
Baskets held Adhere to the 5 to 10
Chicken over hot fryer sec drain time and
McCrispy are not quickly move the
hot and fresh cooked product to
the UHC tray
Mixture of old Ensure proper FIFO
and new and correct holding
Chicken time activated for
Taste / McCrispy each batch of
Temperature of Chicken McCrispy
Chicken Incorrect warm- Check procedures
McCrispy Temperature not up time/ and Moffat oven
meeting temperature calibration
requirements ≥ Undercooked Check procedures
74°C and fryer calibration
Chicken Check oil quality Off flavoured product

McCrispy taste may indicate the
not balanced need to change the
flavour of spicy oil
with chili, mild
garlic aroma, mild Product defects Check another
chicken flavour carton to verify and
and slightly salty. feedback to QA if
issue persists
24
Toaster
temperature / Check and calibrate
timer incorrect
Cover buns, discard

Burnt / under Buns dried out
dry buns
Buns
toasted
Bad cut / Call Distribution
cupped Center
Compression
Adjust as needed
incorrect
Ensure correct
Cheese Not melted Cheese too cold tempering
procedures followed
4) Check incoming
Temperature
product
Wilted / wet abuse /
temperatures
lettuce processing
5) Remove defects
issues
Whole leaf before using
lettuce
Store opened inners
Rusty colour Oxidation in air tight container
in chiller
Remove and discard

Core pieces Improper cut
defects before using
Discard spilt
Handling abuse
Splits tomatoes during
or overripe
preparation
Not properly Remove and discard

Tomatoes Stems removed when all stem materials
picked during preparation
Temperature Remove wrinkled,

Shrivelled abuse or out of shriveled tomatoes
code product during preparation
25
1) Check product
temperature
2) Ensure any dry
Onions out of
portion of the
code or
Sliced onions Watery product sauce mixtures is
secondary shelf
squeezed out of
life exceeded
pouch
3) Massage pouch
prior to opening
Not soaked for Soak for a minimum

Chewy / tough
long enough of 2 hour
Reconstituted
onions Warm water
Use only cold water
Pink in colour used to
to reconstitute
reconstitute
Basket not Season basket in oil
seasoned before use
Sticking to basket
Check procedures
Fish overcooked
and vat settings
Check procedures
Too much sauce and dispenser
settings
Filet-O-Fish Vat temperature

/ timer settings Check settings
portion
incorrect
Greasy / soggy
Cooking oil is Check and change if
old needed
Product pulled Ensure procedures

early are correct
Product over vat Only drain for 5 to 10

too long sec max
26
Fish portion over
Check procedures
Filet-O-Fish held in UHC
Dry
sandwich Not enough tartar Check procedures
sauce and sauce gun
Primary /
Bitter / strong oil Check shelf life and
Tartar sauce secondary shelf
taste discard if needed
life exceeded
Removed from Steam buns for entire

steamer too early cycle
Buns cupped and Cover buns, discard

stale dry buns
Dry Discard out of date

Buns out of date
buns
Steamed buns
Steam cycle too Ensure full cycle
short completed
Water lines De-scale lines, follow

clogged PM procedures
Brown spots on Not cleaning and Clean and delime

steamed buns deliming steamer steamer
Vat temperature 1) Check procedures

settings incorrect 2) Check settings
Undercooked
McChicken / Basket is
Check oil level
McSpicy / overfilled
McNuggets /
McWings 1) Check procedures
portions Overcooked
2) Check settings
Dry
UHC holding time Discard after holding
exceeded time expires
27
McChicken / Chicken portions are
McSpicy / Damaged coating Rough handling fragile, handle with
extra care
McNuggets /
McWings Basket not Season basket in oil
portions Sticking to basket
seasoned before use
Check procedures
Not enough / too
and dispenser
much sauce
calibrations
McChicken and Vat temperature /
McSpicy Dry / soggy timer settings Check settings
sandwiches incorrect
Check and change if

Oil is old
needed
CMC equipment temperatures and warm-up times
Pre Heat / Holding

Time
Pre-heat time:
Pre-heat 27 minutes
temperature: (Maximum per oven 30 minutes
Moffat Oven
145C tray with mesh wire
- 16 pcs for thighs
and drums)
Holding
Temperature:
CMC Holding 77C
120 minutes 30 minutes
Cabinet Humidity
Temperature:
0C
Universal Holding Alpha: CMC

30 minutes 20 minutes
Cabinet (UHC) 93C
28
Assembly equipment temperatures and warm-up times

Heated Landing Zone Platen: 71C
20 minutes
(HLZ) Air: 104C
Heated prep table 49C to 54C 15 minutes
Universal Holding
79C 20 minutes
Cabinet (UHC)
Main platen: 257C
DCFT Toaster 30 minutes
Club Top: 254C
HEBT-3V – Antunes
Temperature: 271C 15 minutes
Universal Rapid Toaster
Rapid Steamer 176C 20 minutes
Sauce dispenser calibrations
Dispenser One-shot amount Calibration
Big Mac sauce 10 ml 6 shots = 60 ml
10:1: 10 ml 10:1: 6 shots = 60 ml

Ketchup
Angus: 15 ml Angus: 6 shots = 90 ml
Mustard 0.6 ml 45 to 50 shots = 30 ml
Tartar sauce /
20 ml 3 shots = 60 ml
McChicken sauce
29
Toaster and Steamer settings and time
Equipment Setting Preparation time

Main Platen: 257C
DCFT Toaster Club Top: 254C 22 seconds
Crown: B, Heel: 3
HEBT-3V – Antunes Temperature: 271C
22 seconds
Universal Rapid Toaster Compression: 4
Button: 1 (bun)
Prince Castle Rapid
Temperature: 176C 12 seconds
Bun Steamer
Cycles: 6
Button: 2 (wrap)
Prince Castle Rapid
Temperature: 176C 2 seconds
Bun Steamer
Cycles: 1
Steamer settings
Prince Castle Settings Current for all New for BB stores only
Stores (YSS, WWP, MPS, BDML)
Cycle Time 6 seconds 8 seconds
Water On 0.5 seconds 1.6 seconds
Water Off 2.5 seconds 2.0 seconds
# of Cycles 1 2
Remove 2.5 3
Platen Temp 176C 176C
Clamshell gap settings

Equipment Gap setting
Multi stage 1 time: 20 seconds
Gap Setting: 0.290”
10:1
Gap Mul/PR start: 0.225”
Gap Multi stage1: 0.290”
Multi stage 1 time: 20 seconds
Gap setting: 0.450”
Angus
Gap Mul/PR start: 0.0400”
Gap Multi stage 1: 0.450”
Grilled chicken Single stage 0.415”
Grilled pineapple Multi gapping 0.350”
Chicken bacon Multi gapping 0.265”
30
Grill and fryer times, temperatures and settings
Produc
Cooking
Warm t
time / Temp. Full run
Product Equip. up selecto
Removal setting size
time r
time
setting
Start point:
39 sec /
Clamshell UP: 218C
10:1 patties 20 min Removal BB10:1 6
grill time: LP: 177C
18 sec
Start point:
110 sec /
Angus Clamshell UP: 218C
20 min Removal BB 4:1 4
patties grill time: LP: 177C
15 sec
Start point:
160 sec /
Grilled Clamshell UP: 218C
20 min Removal GRIL 6
chicken grill time: LP: 177C
18 sec
Filet-O-Fish
Fryer 15 min 3 min 182C FILET 8
portions
McChicken 3 min 30 6 for

Fryer 15 min 182C MCCK
portions sec McCk
1 inner
Chicken 3 min 30 (46 to
Fryer 15 min 182C NUGG
McNuggets sec 50) for
Nug
5 min 30
McSpicy Fryer 15 min 182C MCSP 8
sec
McWings Fryer 15 min 5 min 182C WING 16
Buttermilk
5 min 30
chicken Fryer 15 min 182C BMILK 8
sec
portion
Chicken 1 min 30
Fryer 15 min 182C CMC 8
McCrispy sec
31
UHC
Holding
Product temp. Tray type Tray layout Tray max
time
setting
1/3 size 4 stacks,

10:1 patties 79C 10 min 12
with liner 3 patties high
Angus 1/3 size 4 stacks,

79C 10 min 4
patties with liner 1 patties high
Grilled 1/3 size 3 stacks,

79C 20 min 6
chicken with liner 2 patties high
1/3 size
Filet-O-Fish
93C 30 min with wire 1 portion high 6
portions
rack
1/3 size
McChicken
93C 30 min with wire 1 portion high 6
portions
rack
24 for 1/3
1/3 size
size with
with wire
Chicken wire rack /
93C 20 min rack / 1 portion high
McNuggets 48 for ½
½ size with
size with
wire rack
wire rack
1/3 size 6 for 1/3
Chicken
93C 30 min with wire 1 portion high size with
McCrispy
rack wire rack
1/3 size
McSpicy 93C 30 min with wire 1 portion high 6
rack
1/3 size
McWings 93C 30 min with wire 1 portion high 16
rack
Buttermilk 1/3 size
chicken 93C 30 min with wire 1 portion high 6
portion rack
32
UHC
Holding
Product temp. Tray type Tray layout Tray max
time
setting
1/3 size
Grilled 4 stacks, 2
79C 1 hr high UHC 8
pineapple slices high
tray
Tempering times for ingredients
Product to be tempered Time Holding time
6 hours including
temper time,
Cheese 2 hours before use
24 hours for Open inner
in Chiller
6 hours including
temper time,
White Cheddar cheese 2 hours before use
24 hours for Open inner
in Chiller
24 hours including
Sauce tubes 3 hours before use
temper time
Raw product storage temperatures
Storage Temperature
Frozen -18C to -23C
Chiller 1C to 4C
Dry (room temp) 10C to 27C
Ambient 27C to 30C
33
Primary Stack
Product Receiving temp. Case count / yield
shelf life height
10:1 patties At or below -12C 60 days 3 x 128 pc 5
Angus patties At or below -12C 60 days 2 x 75 pc 5
Grilled chicken
patties
Filet-O-Fish
portions
McChicken
portions
McSpicy
patties
Buttermilk
Chicken At or below -12C 240 days 11 x 10 pc 5
patties
Chicken
McNuggets
Chicken Thigh: 9 x 12pc
At or below -12C 180 days 5
McCrispy Drum: 10 x 12pc
McWings – Mid At or below -12C 210 days 24 x 16 pc 5
Wings & Wing Sticks
4 x 15 pc
6 days
(Reg / Qtr)
including
Buns (fresh) Ambient 17
day of
2 x 15 pc
bake
(Big Mac)
4 x 15 pc
(Reg / Qtr)
Buns (frozen) At or below -7C 60 days 17
2 x 15 pc
(Big Mac)
8” tortilla wraps At or below -12C 270 days 16 x 12 pc 10 x 5
24 x 380 g
Corn Kernel Ambient 720 days -
3.8 – 4.2 per 0.5 kg
34
Secondary Location after

Product
Product Secondary
Secondary shelf life shelf lifestorageSec. storage location
breakfast
location period
Chicken
10:1 patties 2 hr2max. in grill
hr max. sideside freezer
in grill Grill side freezer
Angus patties 2 hr2including
hr max. in30grill
minside freezer Grill side freezer
Shelled eggs tempering time before
use
Grilled chicken patties 1 hr
2 hr max.
in ambientin grill
for side freezer Grill side freezer
Liquid eggs opened inner at grill
Filet-O-Fish portions 2 hr max. area in reach in freezer Reach in freezer
3 days in walk-in chiller,
McChicken portions
Chicken roll time,230hrmin
max.atin reach in freezer
ambient Reach in freezer
(keep in covered
McSpicy patties container
2 hr max.with
in ice)
reach in freezer Reach in freezer
Buttermilk Chickenincluding 12 hr thawing
Chicken bacon time,230
patties
hrmin
max.atin reach in freezer
ambient Reach in freezer
(keep in covered
Chicken McNuggets container
2 hr max.with
in ice)
reach in freezer Reach in freezer
Wholegrain
Chicken McCrispy Follow
2 hruse-thru date in freezer
max. in reach Reach in freezer
muffins (fresh)
McWings 2 hr max. in reach in freezer Reach in freezer

Wholegrain 48 hr including 12 hr to
muffins Bun storage area, at
Buns(frozen)
(fresh) thaw use-thru date
Follow
ambient
24 hr including 6 hr to Bun storage area, at
8” tortilla wraps
Buns (frozen) 48 hr including 12 hr to thaw
thaw ambient
2 hr48max. in reach 12in hr to thaw Bun storage area, at

8” tortilla
Hash brownswraps hr including
freezer ambient
4 hr when prepared in At Q-ing oven trolley or
Filet-o-Fish sundae
2 hr max. 5 oz./3
in reach in oz. cup beside Q-ing oven near
portions stored at ambient
freezer prep table, at ambient
Corn Kernel
8 hr when prepared in
Under prep table chiller
sundae 5 oz./3 oz. cup
and chiller
McChicken 2 hr max. stored
in reachin in
chiller
portions freezer
Tartar sauce
thaw
35
Receiving Primary Stack

Product Case count / yield
temp. shelf life height
24 x 1 tube
Big Mac sauce 1C to 12C 120 days 2
33 – 37 per tube
McChicken 24 x 1 tube
1C to 12C 150 days 2
sauce 33 – 37 per tube
24 x 1 tube
Tartar sauce 1C to 12C 120 days 2
33 – 37 per tube
Cheese 1C to 12C 150 days 8 x 160 pc 2
White Cheddar
1C to 7C 364 days 10 x 84 pc 2
cheese
Lettuce, 5 x 2.2 lbs
1C to 4C 8 days 2
shredded 14 – 16 per lbs
Lettuce, 3 x 1 inner (250 g)
whole leaf 23.75 – 26.25 per inner
Lettuce, 5 x 0.5 kg
Romaine 31.67 – 35.1 kg
Mixed veggie 5 x 1 kg
(721 mix veg) 45.59 – 48.41 per kg
Purple 7 x 0.5 kg
cabbage 44.62 – 48.41 kg
10 x 4 pc
Tomatoes 1C to 4C 8 days -
4.75 – 5.25 per pc
3 x 1 kg
Sliced Onions 1C to 4C 7 days 2
136 – 150 per kg
Onions, 32 x 1 inner (340 g)
10C to 27C 365 days 2
dehydrated 750 – 790 per kg
McNugget
Ambient 120 days 250 pc -
sauces
36
Secondary Location
Sec. after
storage
Product
Product Secondary
Secondary shelf life shelf life storage breakfast
location
location period
Chicken 2 hr max. in grill24 side
hr
Big Mac sauce Under prep table
sausage patties Temper forfreezer
at least 3 hours prior to use
McChicken 2 hr including 24 30 hr
min
Shelled Under prep table
sauce eggs Temper
tempering
for attime
leastbefore
3 hours prior to use
use
1 hr in ambient 24 for
hr
Tartar sauce Under prep table
Liquid eggs Temper
openedforinner
at least 3 hr prior to use
at grill
area 6 hr
3 days inforwalk-in chiller, Under prep table
Temper at least 2 hr prior to use,
Cheese including 12 hr thawing (covered or
2 hr at prep table, 24 hr after opening or
Chicken roll time, 30 min atcontainer
ambient in chiller wrapped)
in covered
(keep in covered6 hr
container with ice) Under prep table
White Cheddar Temper for at least 2 hr prior to use,
3 days in walk-in chiller, (covered or
cheese 2 hr at prep table, 24 hr after opening or
including 12 hrcontainer
thawing in chiller wrapped)
in covered
Chicken bacon 30time,
Lettuce, min at30prep
min table,
at ambient
24 hr after opening
(keep in covered Prep table, chiller
shredded or in covered container in chiller
container with ice)
Lettuce, 30 min at prep table, 24 hr after opening
Prep table, chiller
whole leaf
Wholegrain or in covered container in chiller
muffins (fresh) 30 min at prep table, 24 hr after opening
Lettuce,
Prep table, chiller
romaine or in covered container in chiller
Wholegrain
Mixed veggie 30 48
minhratincluding 12 hr
prep table, 24to
hr after opening
muffins Prep table, chiller
(721 mix(frozen)
veg) thaw container in chiller
or in covered
Purple 30 min at prep table, 24 hr after opening
24 Prep table, chiller
8”cabbage
tortilla wraps or hr
in including 6 hr to in chiller
covered container
thaw
3 hr after sliced in chiller (include 30 min
Tomatoes Prep table, chiller
2 hr max. atin prep
reachtable)
in
Hash browns
freezer
30 min at prep table, 24 hr after opening
Sliced Onions Prep table, chiller
or in covered container in chiller
Filet-o-Fish
Onions, 2 hr max.
4 hr in reach
at prep table,in24 hr after
portions freezer Prep table, chiller
dehydrated preparation (soak for 2 hr) in chiller
Storeroom, dry
McNugget
McChicken Use
2 hr within
max. primary
in reach in shelf life storage in service
sauces
portions freezer area
Tartar sauce
thaw
37

Ketchup, 12 x 1 inner (0.798 ltr)
Ambient 180 days 2
bulk 38 – 40 per inner
Ketchup,
Ambient 180 days 1800 packets 2
packet
Garlic chilli,
Ambient 120 days 6 x 3.23 kg 2
pouch
Garlic chilli,
Ambient 120 days 1800 packets -
packet
Roasted
Ambient 300 days 200 pc 2
sesame sauce
24 x 1 inner (1 lb)
Mustard pouch Ambient 365 days 2
115 – 141 per lb
6 x 1 inner (2.61 kg)
Pickles Ambient 180 days 2
542 – 598 per inner
Grill seasoning
Ambient 365 days 15 x 2 lb (906 g) -
86:14
Canola oil
Ambient 365 days 39.68 lb 2
blend
Pineapple
Ambient 330 days 24 x 10 pc -
slices
Coleslaw 24 x 0.5 ltr
Ambient 180 days -
dressing 89.24 – 94.76 per ltr
Black pepper 6 x 1 ltr
Ambient 180 days -
mayo 59.17 – 61 ltr
Tomato 12 x 1 kg
Ambient 180 days -
jalapeno relish 63.05 – 66.95 per kg
38

Product
Product Secondary
Secondary shelf
shelf life life Sec.
storage storage location
breakfast
location period
Ketchup, Prep table, under prep
Chicken 242hr hrafter
max.opening in dispenser
in grill side
Bulk table
Ketchup, 2Use
hr including 30 min Storeroom, dry storage
within primary shelf life
packeteggs
Shelled tempering time before in service area
Garlic chilli, use Lobby Condiment
To break cycle
1 hr in ambient for daily
pouch Centre
Garlic chilli, Storeroom, dry storage
Use withinarea
primary shelf life
packet in service area
Roasted including 12 hr thawing Storeroom, dry storage
Chicken roll Use30
time, within
min primary
at ambientshelf life
sesame sauce in service area
(keep in covered
container with ice) Prep table, under prep
Mustard pouch 24 hr after opening in dispenser
3 days in walk-in chiller, table
Pickles
Chicken bacon time, 30 24 min
hr after opening
at ambient Prep table
(keep in covered
Grill seasoning
container
Use with ice)shelf life
within primary Storeroom
86:14
Canola oil
Wholegrain
UseFollow
oil quality test kit
use-thru to determine
date Storeroom
blend(fresh)
muffins
Pineapple
2 hr after opening Ambient
slices
Coleslaw
muffins (frozen) thaw
24 hr after opening Chiller
dressing
Black pepper 324
days after opening
hr including in chiller,
6 hr to
8” tortilla Chiller, prep table
mayo wraps 4 hr in dispenser
thaw
Tomato 24 hr after opening,
2 hr max. Chiller, prep table
jalapeno relish
Hash browns 12 hr in
in reach in
dispenser
freezer

portions freezer

portions freezer
Tartar sauce
thaw
39
French Fries
Appearance
• Outside is bright, light golden brown with natural
colour highlights and a slight sheen.
• Inside is white and fluffy, like a freshly baked
potato with slight separation of crust from flesh.
• Fries are straight and uniformly cut with varying
lengths and minimal defects.
• Some salt crystals are visible on the surface.
• Served hot in a full bag or box.
Temperature / Texture
• Fries are hot.
• Exterior texture is slightly crisp with a tender bite.
Interior texture is mealy, slightly moist like a baked
potato.
Taste
The signature taste is a well-balanced flavour
profile of freshly cooked potato, clean oil and salt.
Proper handling for quality French Fries
Follow these guidelines when handling French Fries:

• Use only frozen French Fries to load the dispenser and to fill the
baskets.
• Never refreeze thawed French Fries. Discard all thawed fries at
closing.
• Discard French Fries if you find ice in the packaging and report
incident to the distributor.
• Discard French Fries that are exposed if the case is damaged and
report incident to the distributor.
40
Troubleshooting

Over holding Adhere to 7 min holding time –
time of 7 min serve hot and fresh fries
Check procedures and fryer
Undercooked
calibration
Basket
Check fry dispenser calibration
overfilled
Utilize the 30 sec duty timer to
Double basket
Cold / limp dropped properly space the dropping of
/ greasy baskets
Adhere to the 5 – 10 sec drain
Baskets held time and quickly move the
over hot fryer cooked product to the dump
tray
Limp and greasy product may
Oil is old indicate the need to change the
oil
Salt the fries immediately after
French Improper salting draining the product as salt will
Fries not stick to cold products
1) Turn Accu-Salt Dispenser
and allow to flow evenly over
fry pile, scoop in a waterfall
Bland motion to salt the fries
flavour* 2) Do not shake the Accu-Salt
Improper use of
Dispenser, allow it to flow till
Accu-Salt
it stops (4 g delivered with
Dispenser
correct use)
3) Too much salt – wipe clean
with clean napkin, do not
partially tilt Accu-Salt
Dispenser
Overcooked
calibration
Hard / Always cook from frozen as
Tough thawed product will be hard and
Thawed product
tough and will absorb more oil
during cooking
* Oil flavour will stabilize after 2 -3 days of use
41
Troubleshooting

Overcooked
Dark calibration
colour / off Dark or off flavoured product
flavour Oil is old may indicate the need to
change the oil
Light Check procedures and fryer
Undercooked
colour** calibration
French
Fries Improper Keep inners in case until
storage stocking up at Fries Dispenser
Treat frozen product like eggs
Broken Rough handling
and never drop a case of fries
fries
Always cook from frozen as
thawed product will be hard and
Thawed product
tough and will absorb more oil
during cooking
Oil breakdown is responsible for
oil that is smoking and should
Oil is old
be discarded and replaced with
fresh oil as soon as possible
High
Check fryer for proper
Dark temperature /
Cooking calibration of vat time and
colour / temperature
oil temperature
smoking abuse
1) Skim fryer as needed to
Not skimming remove crumbs and product
frequently or debris
filtering daily 2) Ensure there is no bypass
during auto filtering
1) Skim fryer at least every 30
Not skimming min or as needed to remove
Short oil
frequently or crumbs and product debris
life
filtering daily 2) Filter fryer at least once per
day
Clean fryer daily after filtering oil
Carbon build up
following recommended
in vat
procedures
* Oil colour will stabilize after 2 -3 days of use
42
Fryer times, temperatures, and settings
Cooking
Warm time / Product Full
Temp.
Product Equip. up Actual selector run
setting
time cooking setting size
time
3 min /
2 min 55 High
French
Fryer 15 min sec to 168C FRIES 680 g
Fries
3 min 5 (1.5 lb)
sec
Fry dispenser full run size per volume

Product Volume Full run size
Low 227 g (1/2 lb)
French Fries Medium 454 g (1 lb)
High 680 g (11/2 lb)
* McDonald’s uses top quality Russet variety potatoes. They have a distinctive
taste, an oblong shape and a higher ratio of solid to water. These characteristics
mean crisper fries.
One inner of fries are inspected for length as followed:
40% - 3 inches or longer
40% - 2 to 3 inches
20% - Shorter than 2 inches

French At or below 400 to 420 small servings per
360 days 6
Fries -9C 45.36 kg (100 lb)
Conversion factors listed are
converting to small servings:
Small – 2.6 oz.
(1.0 conversion factor)
Medium – 3.7 oz.
(1.42 conversion factor)
Large – 5 oz.
(2 conversion factor)
*Freezer product stacking: Cases should be placed and stored a minimum of 5 cm
from the walls of the freezer and 2.5 cm between stacks to allow for proper air
rotation.
43
Sides and Desserts
Apple Pie
Golden brown crust colour with flaky and bubbly
appearance. The crust is tender and flaky with
smooth and thick apple filling. The filling is sweet
with slightly tart apple and cinnamon flavour.
Apple Slices
Fresh apples peeled and sliced into wedges.
Light yellow with no translucency, juicy and
crispy with well-balanced sweetness and
tartness.
Mocha Frappe
Serve cold, well balanced blend of rich dark
roast coffee and dark chocolate flavour; topped
with whipped cream which has a creamy
sweetened dairy flavour with noticeable vanilla
notes and chocolate drizzle with a dark
chocolate flavour profile.
Caramel Frappe
Serve cold, well balanced blend of rich dark
roast coffee and buttery caramel flavour; topped
with whipped cream which has a creamy
sweetened dairy flavour with noticeable vanilla
notes and caramel drizzle with a buttery sweet
caramel profile.
Chocolate Shake
Blend of sweet cocoa, fudgy chocolate
character, in a sweet, thick, creamy and cold
dairy base.
Strawberry Shake
Blend of sweet fresh ripe strawberry flavour and
green strawberry notes in a sweet, thick, creamy
and cold dairy base.
Vanilla Shake
Blend of rich and sweet vanilla flavours in a
sweet, thick, creamy and cold dairy base.
44
Sides and Desserts
Vanilla Cone
A balanced blend of sweet dairy and vanilla
flavour from the smooth, creamy soft serve
served with a crispy and flaky cone.
ChocoCone®
A balanced blend of sweet dairy and vanilla
flavour from the smooth, creamy soft serve
coated with rich chocolate flavor dip. Chocolate
dip should form firm, hardened chocolate
coating that holds the soft serve well.
Hot Fudge Sundae

A blend of sweet dairy from the smooth,
creamy, thick soft serve and sweet, dark
chocolate flavour with a well-rounded cocoa
and vanilla flavour from the warm, thick and
smooth dark brown hot fudge topping.
Strawberry Sundae
A blend of sweet dairy from the smooth,
creamy, thick soft serve and sweet, dark
chocolate flavour with a well-rounded cocoa
and vanilla flavour from the warm, thick and
smooth dark brown hot fudge topping.
45
Sides and Desserts
Oreo McFlurry
Soft serve is creamy white with slightly granular
surface texture and holds shape before melting.
Blended with cookie mix in.
Mudpie McFlurry
Blended with cookie mix in and smooth
chocolate hot fudge topping.
Strawberry McFlurry
Blended with cookie mix in and smooth
chocolate hot fudge topping.
46
Troubleshooting sides and desserts

Keep pies frozen in
Pies thawed walk in / reach in
prior to cooking freezer until
cooking
Pies sticking to
basket Remove pies from
Cooling pies in
the basket
basket too long
immediately
Clean basket and
Dirty basket
season before use
Fryer
temperature too Calibrate fryer
high
Burnt crust
Check procedures
Cooking time
Pies and cooking times
too long
are set correctly
Fryer not hot Verify correct fryer
enough warm up time
Light crust Check procedures
Cooking time
and cooking times
too short
are set correctly
Fryer
temperature too Calibrate fryer
high
Cracked /
broken pies Keep pies frozen in
Temperature walk in / reach in
abuse freezer until
cooking
Out of
Calibrate syrups
calibration
1) Check weekly
Not enough or and after each
Shake syrup The plunger is
too much syrup syrup container
sticking in the
change
syrup valve
2) Clean the syrup
valve
Electronic eye
out of Adjust fill line
Shake over / calibration
Shake mix
under fills Mix is covering
Clean the
the sensing
sensing eye
eye
47
Fryer times, temperatures, and settings
Product Full
Warm Cooking Temp.
Product Equip. selector run
up time time setting
setting size
Fryer 15 min 6 min 182C PIES 16

Pies
Pie 66C to
60 min
merchandizer 82C
Holding temperature and time for pies
Product Temp. setting Holding time

90 min including
Pie merchandizer 66C to 82C
20 min cooling time
Start-up times and temperatures for dairy machines
Start-up Dairy machine

Product Draw temperature
time hopper temp.
Soft serve 15 min -8C to -9C 1C to 4C
Sundae toppings - 46C to 52C -
Shake 15 min -4C to -5C 1C to 4C
48
Dairy machines settings, yield and conversions
Finished
product weight Yield - Conversion
Product Flow rate
(without lid and servings factor
toppings)
3.62 – 3.84
Shake 12oz. cup - 12 oz. cup: x 1
per kg
Included in
Syrup 30 ml 30 – 33
Shake syrup finished product 12 oz. cup: x 1
per 5 sec per ltr
weight
148 ml to
Cake cone 85 g 213 ml - 3 oz.: x 0.60
per 10 sec
215 – 239
Choco dip 90 g - per bottle -
(5 kg)
148 ml to
7.14-7.58
Sundae 142 g 213 ml X1
per kg
per 10 sec
Sundae 30.4 – 33.6
30 ml - -
toppings per 32 oz.
148 ml to
McFlurry 7.14 – 7.58
170 g 213 ml X 1.2
(12 oz. cup) per kg
per 10 sec
19.7 – 23.9
Oreo topping 21 g - per inner -
(454 g)
49

At or below
Pies 150 days 4 x 35 pc 2
-12C
Apple slices 1C to 4C 8 days 20 x 1 inner (68 g) 2
Liquid sundae 2 x 11 kg /
mix 7.14 – 7.58 per kg
Liquid shake 2 x 11 kg /
mix 3.62 – 3.84 per kg
Cake cone Ambient 365 days 30 x 20 pc 2
2 x 1 btl (5 kg) /
Choco dip Ambient 365 days 1
215 – 239 per btl
Chocolate: 12 x 0.78 ltr

Shake syrups
Strawberry: 12 x 0.796 ltr
(chocolate,
Ambient 180 days Vanilla: 12 x 0.81 ltr 2
strawberry,
/
vanilla)
33 – 33 per ltr
Sundae Hot fudge:

toppings 180 days 12 x 1 kg /
Ambient 2
(hot fudge / Strawberry 30.4 – 33.6 per 32 oz.
strawberry) : 270 days
Oreo cookie 24 x 1 inner (454 g) /

Ambient 360 days 2
crumbs 19.7 – 23.9 per inner
50
Secondary Sec. Location

storageafter
Product
Product Secondary
Secondary shelfshelf
life life storage breakfast
location
location period
Chicken
Pies 2 2hrhrmax.
max.iningrill
reachsidein freezer Reach in freezer
Shelled
Apple eggs
slices tempering
Use withintime beforeshelf life
primary Service area chiller
use
Liquid sundae 1 hr in ambient for
Liquid Once opened, use
at first
grill the next day Walk in chiller
mix eggs opened inner
area
Liquid shake 3 days in walk-in chiller,
Once opened,
including 12 hruse first the next day
thawing Walk in chiller
mix
Chicken roll time, 30 min at ambient
(keep in covered
Cake cone 24 hr in cone dispenser Cone dispenser
container with ice)
including 12 hrafter
thawing In topping container
Choco dip 7 days opening
Chicken bacon time, 30 min at ambient (discard at close)
Shake syrups (keep in covered

(chocolate, container with ice) In shake syrup
7 days after opening
strawberry, containers
Wholegrain
vanilla) Follow use-thru date
muffins (fresh)
Sundae
In topping
toppings
7 days after opening containers at dairy
(hot fudge
muffins /
(frozen) thaw machine
strawberry)
Oreo cookie 24 hr including 6 hr to

8” tortilla wraps 7 days
crumbs thawafter opening In dispenser
Hash browns
freezer

portions freezer

portions freezer
Tartar sauce 51
thaw

2 inner x 2 gal /
Frappe base 1C to 4C 90 days 2
20.69 – 21.97 per gal
Dairy whipped 9 x 1 btl (40 g) /

1C to 4C 365 days -
cream 15 – 17 per btl
Lyons caramel
Ambient 270 days 12 x 1 btl 2
sauce
Lyons
chocolate Ambient 270 days 12 x 1 btl 2
sauce
Secondary Location
Sec. after
storage
Product
Product Secondary
Secondary shelf life shelf life storage breakfast
location
location period
Chicken
Frappe base 2 hr max. in grill
14 days afterside
opening BIM chiller
Dairy whipped 2 hr including 30 min
Shelled 24 hr after opening BIM chiller
cream eggs tempering time before
use
Lyons caramel 1 hr in ambient for
Liquid 15 days
innerafter opening Ambient
sauceeggs opened at grill
area
Lyons 3 days in walk-in chiller,
chocolate 15 days
including 12 hrafter opening
thawing Ambient
sauce roll
Chicken time, 30 min at ambient
(keep in covered
container with ice)
(keep in covered
container with ice)
Wholegrain
muffins (fresh)
Wholegrain 48 hr including 12 52
hr to
Beverages
Soft drinks
Cold, evenly carbonated taste reflects correct
syrup-to-water ratio, fresh ice, served in a firm
and dry cup.
Iced Lemon Tea

Cold, golden brown, mild lemon, slightly sweet
flavour that reflects correct syrup-to-water ratio,
fresh ice, served in a firm and dry cup.
Jasmine Green Tea

Cold, champagne gold, freshly crewed green tea
with mild jasmine flavour, slightly sweet, fresh
ice, served in a firm and dry cup.
Iced Milo
Cold, medium brown colour with chocolate
flavour served with fresh ice in a firm and dry cup.
Orange Juice
Cold, bright orange colour, sweet orange flavour,
served in a firm and dry cup.
53
Beverages
Hot tea
Hot, medium warm brown colour, with a tea
flavour.
Hot Milo
Hot, medium brown colour, with chocolate
flavour.
Premium Roast Coffee

Hot, dark brown colour, Rich, medium roast
coffee aroma and flavour, slightly sweet and
bitter, with a noticeable, pleasant coffee after
taste.
Cappuccino
Thin layer of silky milk froth, creamy medium
body, rich, smooth, coffee end note, balance of
milk, froth and coffee, slightly nutty after taste.
Latte
Thin layer of silky foam, milky smooth, mouth
coating clean touch with coffee end note.
54
Troubleshooting beverages
Not enough Check BIB, syrup
syrup calibration
Ensure ice is not
Too weak Too much ice filled above the fill
line
Drinks drawn Do not pre-draw too
too early many drinks
Check water flow
Too sweet Too much syrup rate, syrup
calibration
Cold drinks
CO2 pressure Check CO2
too low pressure
Not enough Check water draw
carbonation Draw
temperature and
temperature too
ice bank on
high
beverage system
CO2 pressure Check CO2
Too much too high pressure
carbonation Draw time too Check water flow
fast rate
Not enough Check water
water volume
Filter needs
Change filter
changing
Check which brew
Premium Roast Too much cycle is being used
Too strong
Coffee coffee being and ensure correct
used amount of coffee is
used
Check water
Water
temperature with
temperature
spray head
too high
removed
55
Too much Check water

water volume
Check which brew
Not enough cycle is being used
coffee being and ensure correct
Too weak used
Check water
Water
temperature with
temperature
spray head
too low
removed
Missing spray Replace missing
head spray head
Product has Always discard
Premium Roast exceeded coffee after holding
Coffee holding time time
Check which brew
Too much cycle is being used
coffee being and ensure correct
used
Bitter Pot not rinsed Always rinse pot
after each brew after each brew
Product has
Discard any out of
exceeded shelf
date product
life
Water Check water
temperature temperature with
too high or too spray head
low removed
Cappuccino / Machine needs

Cup over filled Call for service
Latte servicing
56
Perform daily
cleaning
Machine needs
procedures using
cleaning
the correct tools
and supplies
1) Clean foam
Cup under filled Clogged foam head weekly
head 2) Check milk is
not frozen
Check water
Low water filtration system,
pressure change cartridges if
needed
Check milk is not
frozen, increase
Frozen milk milk cooler
temperature to
Cappuccino / between 1C to 4C
Latte No milk
1) Perform daily
cleaning
Clogged foam
procedure
head
2) Clean foam
head weekly
Discard beans and

Stale coffee
No crema replace with fresh
beans
beans
Discard beans and

Stale coffee
replace with fresh
beans
beans
Bad taste Perform daily

cleaning
Machine needs
procedures using
cleaning
the correct tools
and supplies
57
CO2 tank and water filtration system settings
Equipment Setting
Air compressor tank pressure
70 psi to 90 psi
switch setting
Automated beverage system
55 psi to 60 psi
CO2 pressure
CO2 tank internal pressure 100 psi to 2,500 psi
Multiplex recirculating cooling system:

90 psi to 100 psi*
CO2 tank regulator
Cornelius cold-plate cooling system:
100 psi to 110 psi*
Bag-In-Box (BIB) 60 psi to 65 psi
Water booster pressure

On: 65 psi, Off: 85 psi
switch setting
*Should be the highest possible in the range, without causing excessive foaming.
CO2 is a pervasive gas that may cause safety issue if not dispensed, delivered
or stored properly. It is colourless and odourless, so it can be hard for anyone to
detect even when the CO2 concentration in the air reaches dangerous levels. A
CO2 detector and alarm must be installed in all restaurants according to
McDonald’s minimum standards. If the CO2 detector alarm sounds, leave the
area immediately and notify the manager.
58
Syrup-to-water calibration ratios for soft drink equipment
Product Calibration ratio

Coke Zero, Coke Less Sugar,
5.4:1 (without ice)
Sprite Less Sugar, Iced Lemon
5.2:1 (with ice)
Tea Less Sugar
Soft drink dispenser settings
Valve Water valve (syrup off)
Electrical valve 7.5 oz in 4 sec
Soft drink temperatures
Product Finished drink draw temperature
Carbonated 1C to 5C
Non-carbonated 1C to 5C
59
Jasmine Green Tea / Iced Milo settings and temperature
Holding Finished drink

Product Calibration
temperature draw temperature
Jasmine
5.2:1 1C to 4C 7C or less
green tea
Iced milo 2:1 1C to 4C 5C to 8C
Juice dispenser settings and temperature
Min. Min. flowing Finished

Holding
Product water water Calibration drink draw
temp.
flow pressure temp.
237 ml in
Orange 30 psi 5:1 1C to 4C 2C to 7C
4 sec
Hot tea draw temperature
Water dispenser Finished drink draw temperature
Decanter coffee brewer 91C to 96C
*Cream Server: 1 pump = 30 ml to 35 ml of liquid creamer
60
Coffee-to-water ratios and yields
Brewer Water Finished brew
Decanter coffee brewer 1,800 ml 1,635 ml – 1,670 ml
1 inner = 1,800 ml 1 inner = 1,635 ml – 1,670 ml

Satellite coffee brewer 2 inners = 3,600 ml 2 inners = 3,270 ml – 3,340 ml
3 inners = 5,400 ml 3 inners = 4,905 ml – 5,010 ml
Coffee brewer times
Finished
Holding Brew
Brewer Total brewing time brew
time temperature
temperature
Decanter
3 min 45 sec - 91C to 96C 77C to 82C
coffee brewer
Thermal
90 min - 77C to 82C
decanter
1 inner = 3 min 45 sec

Satellite
2 inners = 4 min 30 sec 90 min 91C to 96C 77C to 82C
coffee brewer 3 inners = 5 min 50 sec
*Thermal decanter must be held on a non-heated surface.
61

BIB Coke Less Sugar: 20 ltr /
(Coke Less 89 – 99 per ltr
Sugar, Sprite
Less Sugar, Coke Zero / Sprite: 10 ltr /
Ambient 75 days 2
Coke Zero, 89 – 99 per ltr
Iced Lemon
Tea Less Iced Lemon Tea: 20 ltr /
Sugar) 84.55 – 93.45 per ltr
Jasmine 2 x 3.78 ltr /
Ambient 90 days 2
Green Tea 16 – 17 per ltr
BIB 2 x 5 ltr /
Ambient 274 days 2
(Milo) 12.03 – 12.77 per ltr
Orange Juice,
At or below 2 x 6.5 ltr /
concentrate 270 days 2
-12C 29 – 31 ltr
(frozen)
28 days
Magnolia Low incl.
1C to 4C 36 x 200 ml 2
Fat Hi Cal Milk production
day
Sugar sticks Ambient 365 days 1 x 3000 sticks -
12 x 1 ltr /
UHT milk Ambient 365 days 2
20 – 21 per ltr
Tea bags Ambient 730 days 36 x 100 pc 2

12 x 1 kg /
Hot Milo mix Ambient 450 days 2
6 – 8 per ltr
Premium
Ambient 240 days 168 x 64 g -
Roast Coffee
6 x 1 kg /
Coffee beans Ambient 300 days -
86.61 – 91.96 per kg
29 days
Farmhouse include 12 x 1 ltr /
1C to 4C -
milk production 6 – 8 per ltr
day
Dasani Ambient 365 days 24 x 600 ml -
62
Secondary Location
Sec. after
storage
Product
Product Secondary
Secondary shelfshelf
life life storage breakfast
location
location period
BIB
Chicken
(Coke Less 2 hr max. in grill side
sausage patties
Sugar, Sprite freezer
Less Sugar, 2 hr including 30 min Beverage system
Shelled eggs Use within
tempering primary
time beforeshelf life
Coke Zero, syrup area
Iced Lemon use
Tea Less 1 hr in ambient for
Liquid
Sugar)eggs opened inner at grill
area
Jasmine 3 days7indayswalk-in
afterchiller,
opening In dispenser
Green Tea including 12 hr thawing
BIB
(keep
24 in
hrcovered
after opening In dispenser
(Milo)
container with ice)
Orange Juice, 3 days in walk-in chiller,
concentrate 14 days including
including 24 hr thaw time
12 hr thawing Walk in chiller
(frozen)bacon
Chicken time, 30 min at ambient
Magnolia Low (keep in covered
Fat Hi Cal container
Use withinwith ice) shelf life
primary Service area chiller
Milk
Wholegrain
muffins
Sugar (fresh)
sticks Use within primary shelf life Service area
24 hr in Cream Server (change ice pack
Cream Server or
Wholegrain
UHT milk 48 hr including
every12 hr to
2 hr),
thermal decanter
4 hr in thermal decanter
Closed container in
Tea bags Use within primary shelf life
24 hr including 6 hr to service area
8” tortilla wraps
thaw In air tight container
Hot Milo mix 7 days after opening
at service area
Premium 2 hr max. in reach in
Hash browns 90 min in thermal decanter Thermal decanter
Roast Coffee freezer
2 hr in bean hopper, Bean hopper, air
Coffee beans
Filet-o-Fish 7 days
2 hr max. inafter
reachopening
in tight container
portions
Farmhouse freezer Premium Coffee
24 hr after opening
milk Machine milk cooler
McChicken 2 hr max. in reach in Storeroom, service
Dasani Use within primary shelf life
portions freezer area chiller
Tartar sauce
thaw
63
McCafe Beverages
Espresso
Appearance
A single shot of coffee with a rich black base
topped with a thick and rich golden honeycomb
coloured crema in a demitasse cup.
Taste
A balanced all-Arabica espresso with crisp
fragrant woody notes and chocolaty, nutty
flavour medium body leading to a long rich finish.
Macchiato
Appearance
A single shot of espresso with a dash of foam
served in a demitasse cup.
Taste
A shot of Arabica espresso with crisp fragrant
woody notes balanced with chocolaty, nutty
flavour and finishes with a sweet dairy note.
Americano
Appearance
Rich espresso shots topped with hot water to
produce a light layer of crema.
Taste
A double shot of balanced all-Arabica espresso
with crisp fragrant woody notes and chocolaty,
nutty flavour medium body leading to a flavourful
rich finish.
Cappuccino
Appearance
Dome shape with no visible bubbles, milk level is
10mm below rim of the mug and garnished with
chocolate powder.
Taste
Rich medium roast espresso and silky hot milk
froth with a noticeable pleasant coffee after taste.
64
McCafe Beverages
Latte
Appearance
Drink level is at the rim of the glass with 13mm
of foam to the finished product. Shiny and
chrome finish with no visible bubbles served with
a nicely folded napkin fitted onto the glass.
Taste
Rich medium roast espresso and smooth milky
taste with a gentle caffeine boost.
Flat White
Appearance
Drink level is 2 to 3mm below rim of the mug with
no visible bubbles. Milk level is 6 to 8mm below
rim of the mug and a white dot in the center
surrounded with crema.
Taste
Rich medium roast espresso and hot steamed
milk froth with a strong coffee after taste.
Mochaccino
Appearance
10mm below rim of the mug. Garnished with
chocolate powder and chocolate sauce drizzle.
Taste
A balanced blend of rich medium roast espresso
with chocolate powder and steamed milk that
creates a bittersweet after note.
Caramel Macchiato
Appearance
caramel sauce in a double cross zig zag motion.
Taste
A balanced blend of velvety steamed milk and
crème brulee flavour topped with coffee shots
and caramel drizzle.
65
McCafe Beverages
Fluffy
Appearance
chocolate powder for serving.
Taste
Hot frothy milk topped with chocolate powder
and served with marshmallow.
Hot Chocolate
Appearance
chocolate powder and serve.
Taste
A balanced blend of rich chocolate flavour made
with hot frothy milk topped with chocolate powder
and soft melting marshmallows.
Himalayan Tea Latte
Appearance
cinnamon powder.
Taste
A balanced flavour of sweet milk tea aroma and
taste topped with cinnamon powder.
Green Tea Latte
Appearance
10mm below rim of the mug and garnished with
green tea powder.
Taste
A balanced rich green tea flavour and velvety
steamed milk topped with green tea powder.
66
McCafe Beverages
Double Chocolate Frappe

Appearance
Thick slush with no separation and an icy texture.
Well distributed whipped cream garnished with
chocolate powder and chocolate drizzle.
Taste
A balanced blend of chocolatey Oreo crushed
cookies topped with whipped cream, chocolate
powder and chocolate drizzle.
Mocha Chips Frappe
Appearance
Thick slush with no separation and icy texture.
chocolate powder.
Taste
A balanced blend of rich, roasted coffee, dark
chocolate and a hint of vanilla – all topped off with
whipped cream and chocolate powder.
Caramel Frappe
Appearance
Thick slush with no separation and an icy texture
Well distributed whipped cream drizzled with
caramel sauce.
Taste
A balanced blend of rich coffee flavour with
buttery sweetness of caramel and hint of vanilla
note; topped with whipped cream and caramel
drizzle.
Latte Frappe
Appearance
Thick slush with no separation with an icy texture
and well distributed with whipped cream.
Taste
A balanced blend of coffee and milk topped with
whipped cream for a sweet finish.
67
McCafe Beverages
Himalayan Tea Frappe

Appearance
Thick slush with no separation and an icy texture.
cinnamon powder.
Taste
A blend of milk tea aroma and flavour ice
blended beverage.
Green Tea Frappe

Appearance
Thick green slush with no separation and an icy
texture. Well distributed whipped cream
garnished with green tea powder.
Taste
A refreshing and uplifting subtle taste of green
tea in a delicate blend of green tea, milk and ice
topped with whipped cream and green tea
powder.
68
Gold Standard espresso
Espresso is the base for all our coffee products. The perfect espresso base
extraction will depend on the correct amount of coffee dosed, the correct
grind size, the correct tamping and extraction pressure as well as the
correct water temperature and volume.
The thick honeycomb coloured layer on top of the espresso base is called
the crema. Good crema is the sign of a quality extraction.
Espresso – Target
• Crema is 3-5 mm high, stable and
holds for 1-2 min
• Viscosity of warm honey (texture
is thick and velvety)
• A good balance of acidity,
sweetness, bitterness and body
Espresso – Under extracted

• Quick extraction time
• Pale crema
• Sour and watery taste
• Lacks body
Espresso – Over extracted

• Slow extraction time
• Dark and burnt crema
• Weak crema which moves
rapidly to the sides resulting in a
black ring (a hole forming in the
middle)
• Bitter taste
69
Crema test
The crema test is a daily test you can use at the start of your shift to check
the coffee quality. The crema is the heart of the coffee. If your machine
serves anything but the target Gold Standard, you will not be serving coffee.
1. Select demitasse cup
Select clean, demitasse cup and place

under the coffee dispense outlet on your
espresso machine.
2. Extract espresso shot
Crema should be approximately 3 mm to

5 mm in height.
3. Perform sugar test
Wait 10 sec allowing the crema to

completely rise and form. A well-formed
crema will support a spoonful of white
sugar for 4 sec to 5 sec.
4. Perform stir test
With a teaspoon, stir espresso base 3 or 4

times in a circular motion. Crema should
reform completely when finished stirring.
The crema is the heart of the coffee. If your machine serves anything but
the target Gold Standard, you will not be serving good coffee.
70
Gold Standard milk
There is a real art to frothing milk, both to ensure gold standard coffee
quality and also to maintain food safety.
For a barista, correctly frothing milk is just as important as pulling a perfect

coffee shot. Perfectly textured milk ensures that the cup of coffee served
is creamy and balanced leaving an enjoyable mouthfeel.
MILK FROTHING
HOT TIPS
How it should look? Aim

for velvety texture, silky
smooth, creamy white,
dense firm foam with no
visible bubbles.
KEEP CHILLED
Refrigerate milk Strictly
when not in use. NO REHEATING
of milk!
SPIN TO WIN
Allow the milk to spin within the
RIGHT JUG, RIGHT TIME
jug for a winning texture. The
Use appropriate jug for the
sound should be a hiss and not a
order volume.
screech when frothing.
MILK SERVED BETWEEN

65°C to 68°C
Always use a milk thermometer.
Heat milk until 60°C, it will rise
to 68°C
POUR IT RIGHT
Get the right balance
between
POUR IT RIGHT
milk and froth
Get the right balance
between milk and 71
froth
Milk splitting
Milk splitting is an important skill for a barista to possess. Pouring between
the two jugs helps to integrate some of the thick foam at the top, resulting
in a more uniform and consistent texture.
1. Prepare milk jugs, e.g. 600ml jug and 1L

jug, and pour required amount of milk
into the bigger of the 2 milk jugs.
2. Froth milk.
3. Pre-heat empty small milk jug.
4. Groom the frothed milk in the big milk

jug.
5. Pour out about 1/3 of the frothed milk

into the pre-heated small milk jug.
6. Groom the milk in the big jug and pour

the first of the 2 cups of coffee.
7. After pouring the first cup, pour milk from

the small milk jug into the big milk jug.
8. Groom milk once more before the

second pour.
72
Barista cloth
Baristas stationed at a group handle coffee machine are required to clip a

barista cloth to their apron. The cloth is a part of the uniform and its sole
purpose is to wipe dry the group basket before drawing a coffee shot.
When not in use,

1. Pinch the end of the barista cloth.
2. Fold the barista cloth inwards towards the apron.
3. Tuck the barista cloth through the clip.
1 2 3
73
Troubleshooting

Dirty / oily
coffee bean Clean hopper daily
hopper
Follow the cleaning
procedures,
Coffee machine conduct a
needs cleaning thoroughly cleaning
of the coffee
Bitter coffee
machine
taste
Discard milk, froth
Milk is new milk and
overheated ensure stop frothing
at 60
Over extracted Check machine
coffee shots settings
Replace water
Dirty water filters
filters
Discard and check
Dry pale coffee Coffee beans primary and
beans are not fresh secondary holding
Coffee shelf life before use
Follow the cleaning
procedures,
Machine needs conduct a
cleaning thoroughly cleaning
of the coffee
machine
Discard and check
Coffee beans primary and
are not fresh secondary holding
shelf life before use
Little or no
crema Incorrect
Check machine
machine
settings
settings
Check machine
settings (for
automatic
Incorrect grind machines, consult
settings technician, for
group handle
machine,
recalibrate)
74
Troubleshooting

Incorrect
Check machine
machine
settings
settings
Check machine
Burnt or dark settings (for
Coffee automatic
crema
Incorrect grind machines, consult
settings technician, for
group handle
machine,
recalibrate)
After each use,

Little or no
Blocked steam ensure steam wand
pressure from
wand tip is wiped and
steam wand
purged
Big bubbles at Not purging

Purge steam wand
the start of the steam wand
before frothing
frothing process before frothing
Position milk jug

Steam tip not
Big bubbles until tip is approx.
low enough in
during frothing 10 mm under
the milk
surface of milk
Position milk jug

Milk
Squealing sound Steam tip too until tip is approx.
during frothing deep in milk 10 mm under
surface of milk
Fluffy texture
Discard milk, froth
that even when
Milk is new milk and
it is hot, tastes
overheated ensure stop frothing
and smells like
at 60
off milk
Discard expired
Milk is expired
milk
Unpleasant
smell Milk is not Always store milk at
stored at 1C to 1C to 4C when
4C not in use
75
Troubleshooting

Incorrect
Use only a heaped
amount of ice
cup of ice
used
Check that ice
cubes are
Ice quality
separated and not
clumped together
Product too icy
or inadequately Incorrect
blended Consult technician
blender settings
1) Shake the
product and
Blender may blend product a
have air lock little longer
2) Ensure correct
recipe used
Frappe
Incorrect
ingredients Check procedures
levels used
Blender having
air lock Too many
Only prepare a
products
max. of 2 frappes at
blended at one
one time
time
Ensure ice has not
Ice quality
melted
Incorrect Ensure correct
Product too amount of milk amount of milk is
runny used added
Incorrect
Ensure correct
amount of
amount of flavour
flavour base
base is added
used
76
Troubleshooting

Too much ice is Use only a heaped
used cup of ice
Product too thick Blend a little longer

Inadequately
using the pulse
blended
button until product
products
is smoothly blended
Too much ice is Use only a heaped
used cup of ice
Incorrect Ensure correct
amount of milk amount of milk is
used added
Frappe
Product lacks Incorrect
Ensure correct
flavour amount of
amount of flavour
flavour base
base is added
used
Blend a little longer
Inadequately
using the pulse
blended
button until product
products
is smoothly blended
Product not
Excess leftover
done according
product after Check procedures
to product
blending
recipe
77
Coffee machine settings
Melitta Alpha coffee machine calibration settings

Espresso
Small Pour Medium Pour Large Pour
Pour
Espresso Volume 45(+/-2)gm 50(+/-2)gm 70(+/-2)gm 95(+/-2)gm
Extraction Time 14-18 sec 19-20 sec 20-24 sec 28-33 sec
Extraction temperature 83°C to 86°C
Hot water temperature 91°C
Warm up time 30 min
Rancilio coffee machine calibration settings

Small Shot (8 oz) Medium Shot (12 oz) Large Shot (16 oz)
Coffee grind dosage 10.7 to 11.2 gm 17.5 to 18 gm 19.5 to 20 gm
Espresso volume 30 (+/3) gm 42 (+/3) gm 50 (+/3) gm
Extraction time 35 (+/5) sec 35 (+/5) sec 35 (+/5) sec
Grind time 2.7 sec 4 sec 5 sec
Tampering pressure Single tamp with polish Single tamp with polish Single tamp with polish
Filter basket no. 40100005 40100010 40100090

Brewing temperature 92°C
Brewing pressure 9 to 12 bar
Steam pressure 1 to 1.5 bar
Warm up time 30 min
Blender settings
Equipment Product Button No. Blending time

1 cup frappe 1 9 sec
2 cups frappe 2 13 sec
Blender
1 cup iced drink 5 9 sec
2 cup iced drink 6 13 sec
78
Dishwasher settings
Equipment Warm up time Temperature

Dishwasher 45 min 80C to 90C
Chiller display cabinet and chiller settings
Equipment Warm up time Temperature
Sanyo chiller 30 min 1C to 4C
FPG chiller 30 min 1C to 4C

Food display chiller
30 min 1C to 4C
(Skipio & Shintec)
Reach in chiller 45 min 1C to 4C
Qing oven settings
Equipment Product Button Time
1 x brownie 3 20 sec
1 x muffin 4 25 sec
Qing Oven
2 x brownie 5 30 sec
2 x muffin 7 40 sec
79

Product Case count
Muffin
(double chocolate, At or below
90 days 20 x 1 pc 2
mango yoghurt, wild -12C
berry)
At or below
Brownie 90 days 12 x 1 pc 2
-12C
Cheesecake At or below
90 days 10 x 1 pc 2
(New York, Oreo) -12C

Product Secondary shelf life shelf life
storage Sec.breakfast
storage
Product Secondary
location location
period
Muffin
Chicken 2 hr max. in grill side
(double patties
sausage chocolate, 3freezer
days including 10 hr thaw
Chiller
mango yoghurt, wild2 hr including 30 min time
berry)
Brownie useincluding 4 hr thaw time
3 days Chiller
1 hr in ambient for
Cheesecake
3 days including 6 hr thaw time Chiller
(New York, Oreo) area
(keep in covered
container with ice)
(keep in covered
container with ice)
Wholegrain
muffins (fresh)
24 hr including 6 80
hr to
8” tortilla wraps
thaw

Product Case count
29 days
incl.
Farmhouse milk – fresh 1C to 4C 12 x 1 ltr 2
production
day
29 days
Farmhouse milk – low incl.
1C to 4C 12 x 1 ltr 2
fat production
day
9 x 1 btl
Dairy whipped cream 1C to 4C 365 days -
(40 g)
Coffee beans Ambient 300 days 6 x 1 kg 2
Chocolate powder Ambient 300 days 6 x 1 kg 2
Hot milo mix Ambient 450 days 12 x 1 kg 2
Chocolate decadence
Ambient 300 days 6 x 1 kg 2
powder
Thai tea powder Ambient 660 days 6 x 1 kg 2
Green tea powder Ambient 365 days 10 x 1 kg 2

24 x 1 inner
Oreo cookie crumbs Ambient 365 days 2
(454 g)
Cinnamon powder Ambient 365 days 1 x 0.5 kg 2
Marshmallow Ambient 365 days 12 x 0.2 kg 2
Tea bags
(Earl Grey, English Ambient 1095 days 12 x 25 pc 2
Breakfast, Jasmine)
Tea bags
Ambient 730 days 12 x 25 pc 2
(Camomile)
81
Secondary Sec. storage

Location after
Product Secondary shelf life
Product Secondary shelf life storage location
breakfast
location period
Chickenmilk – fresh
Farmhouse 2 hr max. in24 hr side
grill after opening McCafe chiller
Farmhouse milk – low 2 hr including24 30 min opening
hr after McCafe chiller
fat
use
Dairy whipped cream1 hr in ambient 24 hr for
after opening McCafe chiller
area
2 hr in bean hopper, Bean hopper, air
Coffee beans 3 days in walk-in chiller,
7 days after opening tight container
In air tight
Chicken roll
Chocolate time, 30 min10atdays
powder ambientafter opening
container
(keep in covered
container7with ice) In air tight
Hot milo mix days after opening
3 days in walk-in chiller, container
Chocolate decadence including 12 hr thawing In air tight
Chicken bacon time, 30 min10atdays
ambientafter opening
powder container
(keep in covered
In air tight
Thai tea powder container10 days
with ice)after opening
container
Wholegrain In air tight
Green tea powder Follow use-thru
7 daysdateafter opening
muffins (fresh) container
In air tight
Oreo cookie crumbs 7 days after opening
container
Wholegrain 48 hr including 12 hr to In air tight
Cinnamon
muffins (frozen)powder 10
thaw days after opening
container
In air tight
Marshmallow 3 days after opening
24 hr including 6 hr to container
8” tortilla wraps
thaw
Tea bags
(Earl Grey, English Use within primary shelf life -
Hash browns
Breakfast, Jasmine)
freezer
Tea bags
Use within primary shelf life -
(Camomile)
portions freezer

portions freezer
Tartar sauce
thaw
82

Product Case count
Lyons caramel sauce Ambient 270 days 12 x 1 btl 2
Lyons chocolate sauce Ambient 270 days 24 x 1 btl 2
Torani caramel sauce Ambient 270 days 4 x 1 btl -
Torani chocolate syrup Ambient 1095 days 6 x 1 btl 2
Monin coffee syrup Ambient 1095 days 6 x 1 btl 2
Monin crème brulee Ambient 547 days 6 x 1 btl 2
Chocolate shake syrup Ambient 180 days 12 x 0.78 ltr 2
Sugar syrup Ambient 90 days 9 x 1.9 ltr -
Secondary Location
Sec. after
storage
Product
Product Secondary
Secondary shelf life shelf life
storage breakfast
location
location period
Lyons caramel sauce
Chicken 2 hr max. 15 days
in grill after opening
side Ambient
Lyons chocolate sauce 15 days
2 hr including 30 min after opening Ambient
Torani caramel sauce use
10 days after opening Ambient
1 hr in ambient for
Liquid
Torani eggs syrup
chocolate opened inner at grillafter opening
3 months Ambient
area
Monin coffee syrup 7 days after opening Ambient
Monin crème brulee (keep in 7 days after opening
covered Ambient
container with ice)
Chocolate shake syrup 7 days
3 days in walk-in after opening
chiller, Ambient
Sugar
Chicken syrup time, 30 min7atdays
bacon after opening
ambient Ambient
(keep in covered
container with ice) 83
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Pocket Quality

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Please follow your market Quality Assurance department for market-

Gold Standards quality descriptions 5–7

Gold Standards quality descriptions 44 – 46

Hotcakes with Sausage

Overcooked Check grill settings

Assembly equipment temperatures and warm up times

Equipment Temperature Warm-up time

Heated prep table 49C to 54C 15 minutes

Rapid Steamer 176C 20 minutes

Warm Product Full

Chicken Clamshell UP: 218 C 8

Scrambled 1/3 size with 4 stacks,

Filet-O-Fish 1/3 size with 1 portion

McChicken 1/3 size with 1 portion

Clamshell gap settings

Equipment Gap setting

Chicken sausage Single stage 0.350”

Chicken bacon Multi gapping 0.265”

Warm up Cooking Drain Temp. Full run Holding

Hash 2 min 45 5 to 10 8 per

Tempering times for ingredients

Sauce tubes 3 hours before use 24 hours including temper time

Full run size Number of Power

Hotcakes 2 orders at a 1 21 sec H

Primary Case count / Stack

180 per case

Liquid eggs 1C - 4C 21 days 20 x 1 kg 2

Chicken roll At or below -12C 120 days 36 x 8 pc 2

Chicken bacon At or below -12C 180 days 72 x 10 pc 5

8” tortilla wraps At or below -12C 270 days 16 x 12 pc 10 x 5

Hash browns At or below -12C 180 days 6 x 25 pc 5

Tartar sauce 1C - 12C 120 days 24 x 1 tube 2

Primary Case count / Stack

Hotcakes At or below -12C 180 days 18 x 12 pc 5

Whipped Butter At or below -12C 120 days 1000 pc 3

Cheese 1C to 12C 150 days 8 x 160 pc 2

Hotcake syrup Ambient 120 days 240 pc 2

Jam Ambient 90 days 500 pc 2

Raw product storage temperatures

Frozen -18C to -23C

Chiller 1C to 4C

Dry (room temp) 10C to 27C

Ambient 27C to 30C

Original Angus Cheeseburger

McSpicy / Double McSpicy

Buttermilk Crispy Chicken

Grilled Chicken McWrap

Grilled Chicken Salad

Ingredient Problems Causes Remedies

Improper Check temperature of

Over holding 1) Adhere to 30 min

Undercooked 2) Check procedures

Meat texture: dry Thawed Always load Chicken

Chicken Check oil quality Off flavoured product

Cover buns, discard

Remove and discard

Not properly Remove and discard

Temperature Remove wrinkled,

Not soaked for Soak for a minimum

Filet-O-Fish Vat temperature

Product pulled Ensure procedures