LIBERTAD BURGOS
who is the store's TQM (total quality manager)
(total quality manager) S' Jay N. Cayago
MOTHER SOLUTION OF ALL PURPOSE CLEANER
1 PACK : 20 LITERS H2O
DINING TEMPERATURE
74-78F
KITCHEN TEMPERATURE
78-85F
PRODUCT DESCRIPTION OF UBE PIE
Golden brown, flaky, slightly sweet crust filled with a sweetened creamy ube filling
IS THE MOST DESIRABLE OR THE BEST ATTRIBUTES OF A PRODUCT THAT MAKE IT HIGHLY ACCEPTABLE TO THE CUSTOMERS
GOLD STANDARD
REFERS TO THE ABSENCE OF VISIBLE DIRT OR SOIL
CLEAN
promise time for ube pie
9 minutes ( 6 mins + 2.5 mins) rounded off to 9 mins
STORAGE TEMPERATURE OF RIC/ WIC
2-3C OR 35-40F
MEANING OF BOD
BIOCHEMICAL OXYGEN DEMAND
HAPPY PLUS CARD TARGET FOR THE MONTH OF MAY
320 CARDS
TEMP RANGE OF THE "TEMPERATURE DANGER ZONE"
40F-140F
price and promo period of jolly food basket
299ph
May 19 - June 30, 2018
THE MAXIMUM FRENCH FRIES LOAD FOR SPLIT VAT
500 GRAMS
IT IS THE ASSURANCE THAT FOOD WILL NOT CAUSE HARM TO THE CONSUMER WHEN IT IS PREPARED OR EATEN ACCORDING TO ITS INTENDED USE
FOOD SAFETY
FCPC TARGET FOR THE MONTH OF MAY
41.5%
WHAT IS SD31
BANDAGE
APPLICABLE TRANSACTIONS FOR UBE PIE
DINE IN
TAKE HOME
DRIVE THRU
JEDS
JKP / OJKP
BIG ORDER
FINAL PRODUCT WEIGHT OF SPAG
233-250 GRAMS
RECOMMENDED MAXIMUM TIME FOR WHICH FOOD CAN BE STORED OR CONSUMED, DURING W/C THE DEFINED QUALITY OF A SPECIFIED PROPORTION OF THE FOOD REMAINS ACCEPTABLE UNDER EXPECTED CONDITION OF DISTRIBUTION, STORAGE AND DISPLAY
SHELF-LIFE
the goal of project cp2p is to achieve bod level of __
BOD LESS THAN 500MG/L
REFERS TO THE PROCESS OF USING HEAT OR CHEMICALS TO DESTROY 99.99% OF THE DISEASE-CAUSING MICROORGANISMS ON A FOOD CONTACT SURFACE
SANITIZING
in alagang Jollibee , give at atleast 2 topics that service crews can discuss with the customers in having "small talks".
*their family except partners
*interests you can observe from the surface
*positive news/ weather
*recent movie or a tv show
*sports
*favorite places
*place of origin
STANDARD THAWED WEIGHT OF CHICKEN JOY THIGH PART
120-163 grams
FOOD SAFETY POLICY
* APPLY THE HACCP PRINCIPLE
* LISTEN AND UNDERSTAND THE NEEDS OF OUR CUSTOMERS AND STAKEHOLDERS
* EMPOWER OUR PEOPLE WITH KNOWLEDGE ON FOOD SAFETY
*MAINTAIN BEST IN CLASS FOOD SAFETY MANAGEMENT SYSTEM
*CONSISTENTLY COMPLY TO GOVERNMENT REGULATORY REQUIREMENTS
*CHAMPION QUALITY LEADERSHIP