2016© Kentucky Fried Chicken (Canada) Company
WHY, HOW, WHO & TOOLS
1 WHY IS IT IMPORTANT TO CREATE A PEST FREE ENVIRONMENT?
1 Pests can carry harmful bacteria and illnesses that contaminates our food putting our guests at risk of food borne illness.
1 WHO IS RESPONSIBLE FOR PEST PREVENTION?
1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members with the support of the Pest Control Technician.
1 REQUIRED TOOLS
Flashlight
Pest Walk Checklist (Ops Diary)
Treatment Checklist (IF REQ’D)
Pest Prevention Documents
Pest Notifications
Service Reports/Binder
1 HOW TO PREVENT PESTS
Complete a pest walk at least weekly
Ensure daily cleaning takes place to maintain your store
Identify pest indicators e.g. droppings, gnaw/chew marks
Have a good partnership with your pest technician
For closure decisions, reference
Learning Zone – Management Binder – Pest Elimination
2016© Kentucky Fried Chicken (Canada) Company
FRIENDS OF PESTSFRIEND EFFECT SOLUTION
Excessive clutter Pest Hiding Places
Practice NCO – keep everything neat, clean and organized. Keep appropriate stock levels of packaging and paper
Discard excessive paper, cardboard and old smallwares, equipment
Dirty floors or
Standing waterPest Attraction
Ensure floors are swept and mopped regularly to avoid debris or oil build up
Dry floors properly after cleaning Review floor care on LZ to ensure proper
method and chemical use.
Doors left open Pest Entry Keep doors leading outside closed when
not in use. Do not prop them open.
Gaps around pipes&
Holes in wallsPest Entry
Seal all gaps and wall voids great than 1/16th inch
Avoid temporary solutions like steel wool or expanding foam.
Gaps under exterior doorsPest Entry Dime size – Mouse1/16th inch - Roach
Install a door sweep Gaps that allow light to come through
should be closed
Debris in dumpster or
Exterior of building
Pest AttractionPest Hiding Places
Regularly clean the dumpster pad of debris and oil build up
Ensure grease bin is free of oil build up Keep dumpster closed
2016© Kentucky Fried Chicken (Canada) Company
TROUBLESHOOTING FOR OR
Download this form from servicecheck.net/qahotlinehome page or CSL(Management Binder)
With Pest provider and ARL Find entry point: Repair, block & clean
Discard any affected food
Clean and sanitize: All food prep areas All food contact surfaces BOH & FOH All counters under equipment All equipment interior and exterior
Pull forward or lift all equipment Away from walls To clean walls and floors behind Concentration on corners Remove any standing water –
especially behind or under equip.
Seal all gaps > 1/16th Inch Floors, walls, ceilings Use caulking or similar
Check ice machine interior
Clean/dust electrical panel and light fixtures (do not use water)
Remove signage on walls and clean behind before replacing
Practice NCO Neat, Clean and Organize Remove clutter (Cardboard, old
equipment) All food and food contact items 6“
off the floor Organize office – discard what you
don’t need
NOW WITHIN 12-24 HOURS WITHIN 24-48 HOURS
Begin large repairs Cracked Tiles Large holes
Conduct another pest walk
Confirm Pest Technician increased visits
If two weeks of visits indicate no further pest activity, you may return to monthly service
Keep this documentation Place it into Abell Binder Request for review may be
sent from KFC QA or Operations
2016© Kentucky Fried Chicken (Canada) Company
WHY, HOW, WHO & TOOLS
1 WHY IS IT IMPORTANT TO HOLD TTCS* FOODS COLD?
1 Improper cold holding can encourage the growth of harmful bacteria putting our guests at risk of food borne illness.
1 WHO IS RESPONSIBLE FOR HOLDING TTCS FOOD COLD?
1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members the prepare food.
1 REQUIRED TOOLS
Calibrated Thermometer
Sanitizer for thermometer
Flashlight
Cold holding tool kit
1 HOW TO PREVENT IMPROPER COLD HOLDING
Insert the calibrated thermometer about 1-2 inches from the
surface of the product
Dial thermometers (not digital) need to be inserted so that
the dimple is below the surface of the product
Wait until the reading is stable then note the temperature
Check at least one product in the warmest spot of the unit and one in the coldest spot. Both must be below 4°C
If an issue has been previously identified, check your unit at least
ever hour
*TTCS – Time Temperature Controlled for Safety
2016© Kentucky Fried Chicken (Canada) Company
DON’Ts and DOs for COLD HOLDINGISSUE EFFECT SOLUTION
Blocked or dirty fan guard Prevents proper cold air flow
Keep food at least 6 inches from the fan guard
Do not overfill reach in coolers or walk-ins Rotate product and practice proper
forecasting to avoid over stocking
Using shallow or plastic pans or overfilling pans
Prevents product in pan from staying cold
Use 6” stainless steels pans in sandwich stations
Do not fill above the max fill line
Prepping food in large batchesWarms up the bulk and prepped product
Prep food in small batches Do not keep TTCS foods sitting out at room
temperature for longer than 30 min Pre-chill products proper to prep
Keeping the top of the sandwich station open too long
Ambient temp rises and warms up product held in unitCan lead to unit freezing
Close the top during off peak During peak keep the lid closed when not
in use
Lining shelves or overfilling units
Prevents proper cold air flow Install a door sweep Gaps that allow light to come through
should be closed
Damaged or dirty gasketsAllows cold air to escape and warm air to enter unit
Regularly clean the dumpster pad of debris and oil build up
Ensure grease bin is free of oil build up Keep dumpster closed
2016© Kentucky Fried Chicken (Canada) Company
SANDWICH STATION TOOL KIT
1 TO DO***If Product temperature is:
Above 4°C for more than 4 hours then discard product
Above 4°C for less than 4 hours then quickly chill to 4°C in walk-in cooler
Spoiled or visible quality issue then discard
If the unit is not maintaining tempRemove all products and place
them into a working unitCall for repair
Open the unit below
Check the thermometer hanging in the unit Ensure air temperature @ 1-3°C
Check product closest to the doorCheck on product closest to the backCheck for evidence of temp abuse
Wilted or brown lettuceGlassy tomatoesSlight odourHard or discoloured cheese
Discard or pre-chill as required***
Open the cold top cover
Take temperature of any product above the max fill line of the insert
Adjust insert if product is above the max fill lineCheck another item at least 1-2 inches below
the surface of the productCheck for evidence of temp abuse (above)Discard or pre-chill as required***
WHAT TO CHECK FOR
Max fill line
Do not overfill.
Max fill line
Do not overfill.
2016© Kentucky Fried Chicken (Canada) Company
WALK-IN COOLER TOOL KIT
1 TO DO***If Product temperature is:
Above 4°C for more than 4 hours then discard product
Above 4°C for less than 4 hours then quickly chill to 4°C in walk-in cooler
Spoiled or visible quality issue then discard
If the unit is not maintaining tempRemove all products and place
them into a working unitCall for repair
Open the unit below
Pull the door and ensure it sticks a bit. This demonstrates a good seal
Check the thermometer hanging in the unit Ensure air temperature @ 1-3°C
Check product closest to the doorCheck on product closest to the backCheck a bulk productCheck pre-prepped and pre-portioned productsCheck for evidence of temp abuse
Wilted or brown lettuceGlassy tomatoesSlight off odourHard or discoloured cheese
Discard or pre-chill as required***
You must
Check at least one tote of 9 cut and dark meat
WHAT TO CHECK FOR
Max fill line
Don’t line shelf
Don’t overfill
Check gaskets
2016© Kentucky Fried Chicken (Canada) Company
WHY, HOW, WHO & TOOLS
1 WHY IS IT IMPORTANT TO HOLD TTCS* FOODS HOT?
1 Improper hot holding can encourage the growth of harmful bacteria putting our guests at risk of food borne illness.
1 WHO IS RESPONSIBLE FOR HOLDING TTCS FOOD HOT?
1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members the prepare and serve food.
1 REQUIRED TOOLS
Calibrated Thermometer
Sanitizer for thermometer
Cold holding tool kit
1 HOW TO PREVENT IMPROPER HOT HOLDING
Insert the calibrated thermometer about 1-2 inches from the surface
of the product
Dial thermometers (not digital) need to be inserted so that the
dimple is below the surface of the product
Do not stir prior to measuring temp to get an accurate reading
Wait until the reading is stable then note the temperatureCheck all products in the unit. All must be above 63°CIf an issue has been previously identified, check your unit at least
ever hour
*TTCS – Time Temperature Controlled for Safety
2016© Kentucky Fried Chicken (Canada) Company
TARGET TEMPS FOR HOLDING UNITS
UNIT TARGET
Internal temperature of food for service 63ºC or 145ºF or above.
Hot well or Baine Marie 63ºC or 145ºF or above.
Prepping food in large batchesWarms up the bulk and prepped product
Keeping the top of the sandwich station open too long
Ambient temp rises and warms up product held in unitCan lead to unit freezing
Lining shelves or overfilling units Prevents proper cold air flow
Damaged or dirty gasketsAllows cold air to escape and warm air to enter unit
2016© Kentucky Fried Chicken (Canada) Company
DON’Ts and DOs for COLD HOLDING
ISSUES EFFECT SOLUTIONS
Doors left open Allows hot air to escape
Ensure door has a tight seal on holdingunits
Check, replace and clean damaged or dirty gaskets
Broken handle or latchAllows hot air to escapePrevents proper seal on door
Repair to ensure closed doors remain closed
Uncovered or shallow pans Allows product temp to fall
Keep lids on when not in use For Bain Marie ensure that the water level
is checked frequently and that at a minimum the bottom 1.5” of pan is submerged
Overstocking pans Allows product temp to fall
Do not stock above max fill line Stock according to volume Stir regularly to evenly distribute heat
Using the wrong pan Prevents heat transfer Use Amber Pan to microwave Use 6” stainless steel pan to hold Do not use opaque pans for microwaving
2016© Kentucky Fried Chicken (Canada) Company
HOT HOLDING TOOL KIT
1 TO DO***
If Product temperature is:
Below 60°C then discard productSpoiled or visible quality issue then
discard
Holding units hold, they do not reheat
Always cook food to minimum internal temperatures of:
165°F Microwaved products 185°F Boneless Chicken and Chicken on the Bone
Ensure there is a reliable thermometer in heated drawers and hot holding cabinets.
For Bain Marie ensure the pan is submerged in the water
Check at least one item of each product in every unit
Check the largest piece at the thickest spot
WHAT TO CHECK FOR
Do not overfill.
Keep the lids on when not in use or during off peak
Ensure the latch is in good condition and the door properly closes