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Food Safety Mcdonalds

This document provides guidelines and procedures for McDonald's Australia food safety checks. It outlines how to complete the Food Safety Daily Checklist using the Digital Food Safety app, including conducting temperature checks and ensuring proper food storage. Corrective actions are required if issues are found. Specific food safety procedures are described for items like eggs, beef, chicken and refrigeration. Reporting procedures are also included for incidents, complaints, and visits from regulatory agencies.

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0% found this document useful (0 votes)
4K views48 pages

Food Safety Mcdonalds

This document provides guidelines and procedures for McDonald's Australia food safety checks. It outlines how to complete the Food Safety Daily Checklist using the Digital Food Safety app, including conducting temperature checks and ensuring proper food storage. Corrective actions are required if issues are found. Specific food safety procedures are described for items like eggs, beef, chicken and refrigeration. Reporting procedures are also included for incidents, complaints, and visits from regulatory agencies.

Uploaded by

bdt6d79xd5
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 48

McDonald’s Australia Limited Rationale – Aug – Sep 2019

Food Safety
Rationale
Aug - Sep 2019

Changes:
• Updated removal times for 4:1 and 3:1 (18 seconds as per Best Burger procedures)
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Table of Contents
Introduction ............................................................................................................... 4
Who can complete the FSDC? ............................................................................................ 4
How to complete your FSDC ................................................................................................ 4
Monthly Food Safety Procedures Verification (FSPV) ....................................................... 4
Food Safety Verification ........................................................................................................ 5
When to complete each section ........................................................................................ 5
Corrective actions .................................................................................................................. 5
Troubleshooting Guidelines ................................................................................................... 6
Pyrometer (Bluetooth / self-stabilising) .................................................................. 6
Pyrometer temperature check ............................................................................................ 6
Required supplies at all handwash sinks and back sink (and dishwasher if used)?.... 7
Clean cloth buckets contain sanitiser solution? ................................................................ 7
McCafe ...................................................................................................................... 8
Proper types of gloves available at required stations?.................................................... 8
Refrigeration .............................................................................................................. 9
Product measured .................................................................................................................. 9
Product temperatures – McCafe ......................................................................................... 9
Milk Storage Procedures .......................................................................................... 9
Refrigerator Product Temperature 1°C to 5°C................................................................. 11
Dairy machine hopper mix temperature 1°C to 5°C ..................................................... 11
All products in code; secondary shelf lives marked/in code ....................................... 11
Freezer air temperature at or below -18°C ...................................................................... 12
Eggs ......................................................................................................................... 15
Correct egg tool used? ....................................................................................................... 15
Raw egg equipment separate from cooked egg equipment? .................................. 15
Eggs Cooked Product Internal Temperatures – Grill ....................................................... 16
Eggs Cooked Product Internal Temperatures – Antunes Egg Cooker ........................ 18
Regular Menu - Beef Internal Temperature Checks ........................................... 21
Beef Troubleshooting Guide .................................................................................. 26
Product ................................................................................................................................... 26
Equipment .............................................................................................................................. 26
Procedures ............................................................................................................................. 27
Grilled Chicken Internal Temperature Check ..................................................... 28
Grilled Chicken Troubleshooting Guide ............................................................... 31
Product ................................................................................................................................... 31
Equipment .............................................................................................................................. 31
Procedures ............................................................................................................................. 31
Regular Menu – Fried Product ............................................................................... 32
Fried chicken and Filet products ........................................................................................ 32
Fried Product Troubleshooting Guide .............................................................................. 34
Product ................................................................................................................................... 34
Equipment .............................................................................................................................. 34
Procedures ............................................................................................................................. 34
Promotional/Trial Products ..................................................................................... 34
Corrective Action Section ..................................................................................... 34
Restaurant Specific Emergency Recovery Procedures Undercooked Product
Incident (Example) ................................................................................................. 35
Restaurant Specific Emergency Recovery Procedures - Suspected Physical
(Foreign Object Incident) or Chemical Contamination Incident ...................... 36
Food Safety Completion Timeline Rationale ........................................................ 37
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Food Safety Daily Plan ........................................................................................... 37


Food Safety Completion Timeline ......................................................................... 38
Incident/Visit Reporting Donesafe Instructions .................................................... 39
Customer Complaints Received at Restaurant Level .................................................... 40
Contact Details ..................................................................................................................... 40
1. Illness /Adverse Reaction (food poisoning / allergic reactions etc.)....................... 41
2. Foreign Object Complaint .............................................................................................. 41
3. Raw Product Complaint .................................................................................................. 41
4. Specific Food Inquiries ..................................................................................................... 42
5. Non Food Related Inquiries ............................................................................................. 42
6. Health Department / Government Representative Visit ........................................... 43
7. SDA Union Visit ................................................................................................................... 43
8. Mac Hotline ....................................................................................................................... 43
9. Robbery Checklist ............................................................................................................. 44
Delivery Acceptance Procedures ........................................................................ 45
McDonald’s Pest Management Program Guidelines.......................................... 47
Restaurant’s Responsibility .................................................................................................. 47
Pest Controller’s Responsibility ............................................................................................ 47
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Introduction
The Food Safety Daily Checklist (FSDC) is used to record the daily monitoring of the Critical Control Points for
Food Safety as well as health and hygiene, using the Digital Food Safety App (DFS) / BrandM8.

It is the responsibility of every Manager/Shift Supervisor to use the FSDC and the accompanying Corrective
Action sections accurately. Only in this way can we ensure that we consistently produce high quality, safe
food for our customers and also fulfil our legal obligations.

Who can complete the FSDC?


The Restaurant Manager/Licensee is responsible to make sure Food Safety and Quality Standards are met.

It is the responsibility of the Shift Manager/Shift Supervisor to verify that all relevant items have been completed
accurately and with integrity, and to take responsibility for Food Safety and hygiene on that shift. Only
Managers/Shift Supervisors who are fully trained and have completed SMX can perform Food Safety checks.

Instructions for accessing BrandM8 can be found in the Digital Food Safety Managers Guide. In BrandM8, all
product tests are tracked and recorded by user for verification purposes.

Restaurant Manager/ Licensee Verification


The Restaurant Manager or the Licensee must verify the checklist in BrandM8 after reviewing all checklist items
are completed correctly.
The verification is completed using the Manager Daily Food Safety sign off tab on the website.

How to complete your FSDC


Each Manager/Shift Supervisor is responsible to ensure that all Food Safety and Quality Standards are met on
their shift.

When completing the FSDC;


• Use the BrandM8 Digital Food Safety App
• When using BrandM8 additional checklists / product checks can be completed as required.
• BrandM8 will record a “Y“ on the checklist if the check meets standard.
• If you answer N to any item in the checklist or if it does not meet McDonald’s requirements, corrective
action must be taken as soon as possible to correct the deficiency. The corrective actions must be
recorded on the FSDC in the ‘corrective action’ section.
• Complete each section of the FSDC to 100% each day with all information required.
• If you make a mistake, record comments in the test it relates to in the comments section
• If you make a mistake when using BrandM8, complete an additional checklist and/or add comments as
required.
• Complete all tests listed in the checklist section of BrandM8 for all products being served each day
• If required, print a blank copy from metime and continue to complete your Food Safety checks on this
copy. Ensure this and other copies (if applicable) are uploaded to BrandM8 website once complete.
• If using a paper checklist – use black or blue pen only and upload to BrandM8 once complete

Monthly Food Safety Procedures Verification (FSPV)


The Monthly FSPV must be completed by the Restaurant Manager or Licensee only.

Information on when and how to complete the FSPV is detailed in the Monthly Food Safety Procedures
Verification (FSPV) section.

When using BrandM8, the FSPV checklist will be available for completion by the Restaurant Manager and
above each month and should be completed on the 1st, 2nd or 3rd of each month.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Food Safety Verification


A Food Safety verification can be completed by the restaurants to document each Manager/Shift Supervisor’s
training and completion of Food Safety. Once the Manager/Shift Supervisor has shown competence in
completing all of the Food Safety procedures outlined in the Food Safety Daily Checklist Rationale, an
additional test can be completed in Brand M8 and comments documented by the Manager/Shift Supervisor,
and by the restaurant’s Licensee, Operations Consultant, Supervisor, or Restaurant Manager who is verifying
them.

A food safety verification can also be completed by adding comments to BrandM8, printing the checklist out
and having the manager being verified sign the printed document.

To complete a verification using a paper checklist, print the current FSDC and upload to the Brand M8 website
as required.

Note: Each Manager/Shift Supervisor should continue to review the ‘Changes’ at the front of Food Safety
Rationale (Quarterly). Managers must then complete the Food Safety Verification in BrandM8 and digitally sign
the changes page to verify their understanding of any changes to the procedures for completing Food Safety.
BrandM8 prompts the logged in user to review the changes page when it is updated.

The Food Safety verification can be used in any of the following ways;
• To verify the initial training of a Manager/Shift Supervisor on Food Safety.
• To re-verify a Manager/Shift Supervisor as a refresher.
• To re-verify a Manager/Shift Supervisor if they are found not to be completing Food Safety correctly.
To re-verify the Management Team if there are significant changes to the completion of Food Safety (e.g. the
introduction of a new product such as Wagyu Beef).

When to complete each section


START-UP – This section must be completed as early in the day as possible after entering the building and
verifying the pyrometer/probe.

Check the main freezer and refrigerator temperatures as soon as possible. Check product dates and rotation.
Ensure that any stock that is past its expiry date is discarded immediately and recorded as waste. Any
portable or freestanding refrigeration units such as counter-top and McCafé refrigeration and any
refrigeration units that have been turned off overnight should be checked before any food product is held in
the unit.

BREAKFAST AND REG MENU CHECKS


All product checks must be completed prior to product being served and after equipment has been turned
on for the day (minimum of once every 24 hours).

The platen integrity stickers located above each platen must be updated during food safety completion to
identify to Crew which products have been verified and can be cooked on each platen.

24 hour restaurants
Note: 24 hour restaurants can complete Food Safety checks on the Overnight shift. It is the responsibility of the
Transition Manager/Shift Supervisor to ensure these checks have been completed correctly.

Product temperature checks after grill close: Restaurants must complete integrity checks on all grills after
performing grill close and daily grill cleaning requirements. Product cooked on the re-opened grill must not be
served until integrity checks have been completed.

Before grill close is started: the restaurant must complete integrity checks on the platens still in use (on the 2nd
grill) for any products that have not already been verified during that 24 hour period (e.g. if the 2nd grill has no
platens where 4:1 meat has been verified during the last 24 hours, then any platens where 4:1 patties are to be
cooked would need to be completed). The 2nd grill must have every grilled product verified on at least one
platen.

Corrective actions
If any reading or check is out of the correct range, capture corrective actions in BrandM8, referring to the
relevant section of this rationale, equipment manual or PM Card if necessary. It is imperative that any
discrepancy from the expected range is correctly documented and that the action taken is recorded in the
corresponding ‘Corrective Action’ sections of the FSDC.

In BrandM8, corrective actions can be selected when there is a discrepancy from the expected range. These
corrective actions will appear on the FSDC. Additional comments can be added as required.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Troubleshooting Guidelines
Troubleshooting guidelines are given throughout the rationale and BrandM8. If any checks fall outside the
acceptable criteria, product must be discarded and corrective action must be taken as soon as possible to
correct the deficiency.

Under no circumstances may undercooked beef, egg, fish or chicken products be served.

If it’s not right, don’t serve it!

Pyrometer (Bluetooth / self-stabilising)


Pyrometer temperature check
Probed food is acceptable to serve to customers if the pyrometer probe is clean and sanitised before use, and
the minimum Food Safety and Quality standards are met.

Note: The self-stabilising function can only be used for temperatures ranging from 49°C to 99°C, therefore do
not select the self-stabilising mode for fryer, refrigeration, dairy machine or freezer checks.

When using BrandM8 and a blue tooth probe the temperatures will stabilise automatically. This is indicated by
a colour change in the temp from green to grey on the device screen.

How to test the pyrometer (probe thermometer) to make sure it is in good working order:

1. Fill a hot beverage cup with ice. Add cold water (from the drink tower/ABS) up to the top of the ice,
Example: Fill water to rim

Ice

Cold, clear water


from drink tower
or soda water
b
2. Place the probe in the iced water and stir continuously until temperature read out stabilises using the
manual mode (self-stabilising probe).

HAZARD: The needle probe is a sharp piece of equipment and care must be taken when
using this piece of equipment. Care must be taken when probing product and when
sanitising the needle probe.
Once the needle probe is no longer required, store in a closed case/container in a
designated area in the managers, never store the needle probe above equipment.

Temperature read out should be 0° ± 1°C.


• If outside acceptable range, troubleshoot:
o Add extra ice and allow to stabilise.
o Change the probe to an alternative one to check whether it is the probe (probe thermometer) or
the pyrometer that is faulty.
• If the temperature is still outside the acceptable temperature range, contact ECE Fast on
1800 811 818 who will further troubleshoot and/or suggest it to be certified.

TIPS
1. Keep all probes in working order.
2. Always have an extra battery, needle probe and pyrometer available.
3. If spare pyrometer is required, calibrate prior to use.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Required supplies at all handwash sinks and back sink


(and dishwasher if used)?
The following supplies and equipment must be available and functioning at each hand washing sink in the
kitchen, McCafé and restrooms used by Crew:

• Soap dispensers with Antimicrobial Hand Wash (AMH).


• Warm running water 40°C to 50°C is recommended for all states (minimum requirement in NSW is 40°C).
Handwashing sinks must only be used for washing hands.
• At each handwash sink a supply of single use paper towel must be available and where available a
working hand dryer.
• Waste bin for used paper towel disposal (this bin must not obstruct the sink).

NOTE: If the restaurant does not have Crew restrooms, the customer restrooms must also utilise AMH.
• 3 compartment sink that is functioning properly
• The washing and sanitising compartments can hold water
• Sanitiser solution should be changed every 2 hours
• All cleaning supplies such as non-scratch pads, brushes and back sink solid sense chemicals are available.
• Ensure there are adequate supplies of dishwasher detergent and solid sense unit chemicals (back sink
chemicals).
• Check that the feed tubes are submerged fully into the liquid and in the correct bottles. Ensure chemical
tags are attached to the chemical tubes (Detergent – Blue tag).

TIPS
• Keep replacement supplies for the hand washing sinks and 3 compartment
sink in a location that is easily and readily accessible to all Crew (away
from food, food packaging and equipment).
• Ensure hand sink is not obstructed and can be accessed by all Crew and
Managers/Shift Supervisors.
• Keep an adequate inventory of hand washing and other
cleaning/sanitising supplies to ensure the restaurant will never be out of
stock.
• Repair or replace broken dispensers and hand dryers as soon as possible.
• Repair broken or clogged valves, insufficient pressure or incorrect water
temperature problems as soon as possible - if issue identified requires repair
time, arrange for alternate hand washing arrangements. E.g. Use 2nd sink in
washroom for Crew hand washing, place signage clearly identifying
alternative hand washing sink, record corrective action in BrandM8.
• If the water is only cold at the hand washing sink you must adjust your
mixing valve or call a service technician to ensure warm water is available.
• Know where the water shut-off is in your restaurant.
• Use wash and sanitise labels on the washroom sinks, these may not be at
the same level as the sinks may vary in size).
• Ensure Crew members that work at the 3 compartment sink are properly
trained on cleaning and sanitising procedures for all equipment and
utensils. Ensure all equipment is being sanitised at least once per day, or
more frequently as required.
• The washroom and sink compartments need to be kept clean (CAYG).

Clean cloth buckets contain sanitiser solution?


• Cloth buckets must contain sanitiser solution. Sanitiser solution, buckets and cloths must be and free of
food debris or particles.
• Ensure lids are on buckets.
• Change sanitiser solution if solution becomes dirty or when a new load of washed cloths is added to
bucket.
• Change clean cloth buckets a minimum of every 4 hours (a 4 hour secondary timer needs to be placed
on the cloth bucket or 2 hours without a lid) or whenever the visual characteristics of the water are not
clean
• Soiled cloths must be washed in the washing machine with one packet of two-in-one laundry pack
McDonald’s Australia Limited Rationale – Aug – Sep 2019
• Check cloths for wear and discard cloths that have loose strands that could present a foreign object risk.
• DO NOT add dirty cloths back into clean bucket. DO NOT wash front and back area cloths in the same
wash in the washing machine
• Add 1 x packet of KAY sanitiser and mix to dissolve.
• Sanitiser should be fully diluted in 9.5 litres of lukewarm water (21°C to 32ºC) before adding cloths.
• Cloth buckets must be stored away from food e.g. not stored directly next to hotcake cambros.
• Recommendation to keep a minimum of 36 pink stripe, 40 grill, 36 green and 20 of each McCafe cloth.
There should be enough cloths available so cloths are available while dirty cloths are washed.

McCafe
• For stainless steel McCafé cloth buckets, fill the empty, clean cloth bucket with 4.75ltrs of lukewarm water
(approximately 3/4 full) before mixing in ½ a packet of Sanitiser.
• Add clean cloths after Sanitiser solution has been diluted.
• Ensure yellow striped cloth, green striped cloth and pink striped cloths are available and that they are
being used in the area they have been designated for.

Current Cloth procedure


Yellow striped cloth – Milk steam wand, milk thermometers.
Green striped cloth – All equipment and McCafe sink /wash-up area.
Pink striped cloth – Wash up area and benches.

Lactose free & Almond milk procedure


Yellow striped cloth – Full cream, Skim and Soy Milk steam wand, milk thermometers.
Green striped cloth – All equipment, bench tops and McCafe sink area.
Pink striped cloth – Lactose free and Almond Milk steam wand, milk thermometers

Proper types of gloves available at required stations?


Check the condition of employees’ gloves and ensure that they are changed as required to maintain integrity
and hygiene. This must be done hourly as a minimum.

Check to make sure Crew stationed in the grill area are consistently wearing blue gloves when removing raw
sausage, raw uncoated chicken fillets, meat patties from the grill side freezer and other storage locations and
placing them on the grill, or to crack and dispense eggs into egg cooking ring. Blue gloves must be worn
when handling the following products:

• Raw beef patties


• Raw sausage patties
• Raw eggs
• Raw uncoated chicken fillets
• Yellow tweezers

Check also to make sure Crew remove blue gloves after touching these products and before touching trays,
utensils (with the exception of the yellow tweezers used for raw eggs), equipment or cooked products. This
procedure is necessary to prevent the cross contamination from raw to cooked products.
Blue gloves are not required for pre-cooked products such as bacon. Clear gloves must also be worn at all
times when preparing food.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Refrigeration
Product measured
• Randomly select a product that is packaged in plastic (red onion, shredded lettuce) that has been in
the refrigerator for at least 45 minutes and record which product is being measured on FSDC or the
Digital Food Safety app.

Product temperatures – McCafe


• Note: McCafé checks should be completed in the morning, prior to the sale of products from the display
cabinet.
• Be sure to check the temperature of one product from each refrigerated unit that is being used in the
restaurant. For each refrigerated unit, record the type of product checked and its measured internal
temperature in BrandM8. Follow the guidelines below for dedicated fridges.

• The ‘milk storage fridge’ procedure can be used for checking the temperature of the walk-in and reach-in
fridges if milk is being held in these fridges.
• Ensure fridge has been turned ON for a minimum of 45 minutes prior to reading temperature.
• Select a product that has been in the refrigerator unit for more than 45 minutes.
Make sure the door of the unit has not been opened recently (e.g. after a delivery) and refrigerator unit is
not in a defrost cycle (because readings may be artificially high).

Walk-in and reach-in fridges


• Measure product temperature by holding tip of sanitised needle probe
tightly between two packages (e.g. two bags of shredded lettuce or
two bags of apple slices) or by folding package around tip of sanitised
needle probe. Record measured temperature In BrandM8
• If the restaurant allocates dedicated fridges to milk, food, drinks
delivered chilled, the temperature on this fridge is required to be tested
as part of daily food safety. Enough product is required in these fridges
so the temperature can be taken e.g. 2 apple slices, 1 bottle of milk,
two sleeves of lettuce.
• If the restaurant allocates dedicated fridges to chill water or juices that
are delivered ambient (e.g. water and apple juice), the temperature of
these fridges are not required to be recorded in BrandM8.
• Never pierce or open a sealed product for temperature checks e.g.
bottled juice or water

Note: This fridge should be labelled to ensure that no food, drinks delivered
chilled or dairy products are stored in these fridges.
Milk Temperature
• Measure the product temperature by inserting the sanitised needle
probe into the top of the milk after unscrewing the bottle or pronto milk
container ensuring the tip of the probe is covered by milk (as shown).
Hold the probe in place until readout in BrandM8 stabilises.
Note: The milk temperature should be taken as soon as the bottle is removed from
the fridge and the lid is removed. The pronto milk container must remain in the
machine whilst the temperature is recorded.

Milk Storage Procedures


• Milk crates must be stacked on shelves or pallets in the walk in fridge (not
on the floor)
• Crates are NOT to be stacked more than 4 high
• When unstacking full milk crates, 2 people are to lift the top 2 crates off
the stack
Ensure correct Safe Lifting Procedures are followed at all times – refer to the
displayed poster.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

McCafé Display Cabinet


• For the McCafé refrigerated display unit, insert the tip of the sanitised
needle probe into the centre of a refrigerated product (as shown). Hold
probe in place until readout on pyrometer or app stabilises. Record
measured product temperature on the checklist.
Note: Refrigerator underneath the display cabinet need not be checked, if
product temperature in display cabinet is measured.

Refrigerated Rail / 3IP Fridge (if in use)


These steps must be followed to complete the temperature check on the
refrigerated rail.
Before you test: ensure that the 3IP Refrigerated Rail has been turned on for a
minimum of 2hrs (with empty pans in place) prior to reading the temperature. Do
not place any product in the unit until the temperature has been verified as
between 1°C to 4°C
1. Remove pans from the Refrigerated Rail
2. Place the surface probe flat against the wall of the Refrigerated Rail
3. Record the temperature in BrandM8

Blended Ice Machine (BIM) & Blend In Cup (BIC)


These steps must be followed to complete the internal temperature check on any flavoured syrup in the BIM /
BIC refrigerator.
Before you test: ensure that the flavoured syrup has been in the BIM / BIC Refrigerator for at least 45 minutes
before taking the temperature.
1. Remove the tray that holds any flavoured syrup from the BIM refrigerator and place it on the surface
of the BIM – close the refrigerator door immediately.
2. Take the temperature of the flavoured syrup by wrapping the corner of the flavoured syrup bag
around the tip of the probe. Do not insert the probe into the connector. Ensure that the needle does
not puncture the bag. Waste the entire bag if the needle punctures the bag. Capture the
temperature in BrandM8.
3. If the refrigerated product tested is between 1˚C - 5˚C move on to the next equipment requiring
testing.
4. If the flavoured syrup temperature is above 5˚C, it must be discarded. All other products in the BIM
refrigerator must be tested to determine if the product temperature is between 1˚C - 5˚C. Discard any
product that is above 5°C.
5. NOTE: If the temperature of the product is above 5˚C a weekly clean must be carried out in order to
flush, clean and sanitise the lines.
6. Troubleshoot to find the root cause of the problem. Take action to fix problem and test new syrup
product after conducting Troubleshooting Tips and after allowing the new product to remain in the
BIM / BIC refrigerator for at least 45 minutes.
7. Capture corrective actions in of BrandM8.

TIPS
Product:
1. Check the product for visual characteristics of temperature abuse.
2. Ensure the flavoured syrup has been in the refrigerator of the BIM/ BIC for at least 45
minutes before taking temperature.
Equipment:
1. Ensure the BIM / BIC machine has been switched on for a minimum of 45 minutes.
2. Ensure required maintenance, cleaning and calibration is performed on the
refrigeration unit as scheduled.
3. Ensure door seals are in good repair and fitted correctly.
Procedures:
1. Ensure pyrometer (probe thermometer) has been calibrated correctly.
2. Ensure that the bag is wrapped around the needle probe without inserting into the
connector or puncturing the bag
3. Ensure the BIM / BIC refrigerator door is kept fully closed at all times.
4. Product is never left out at room temperature.
Refrigerated Rail / 3IP Fridge (if used)
1. If the unit has ice build up on it, it will not meet correct operating temperatures
2. If ice exists between the probe and the rail, apply slight pressure and move probe
side to side to remove frost and ice under the probe
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Refrigerator Product Temperature 1°C to 5°C


• All products tested in fridges must be between 1°C to 5°C
• If the product temperature tested is above 5°C troubleshoot to find the root cause of the problem
and take corrective action.
• Take action to fix problem and re-test unit.
• In BrandM8 you will be prompted to select corrective actions if there is a discrepancy from the
expected temperature range.

TIPS
• Never leave the door open between uses.
• Ensure required maintenance, cleaning and calibration is performed on all refrigeration units
as scheduled.
• Ensure door seals are in good repair and fitted correctly.
• Ensure doors close properly and automatic door closer is working
• Keep internally mounted thermometers away from doors and not in the direct air flow of the
evaporator (Approved thermometer is a 50mm capillary Spring Dial Thermometer).
• Ensure plastic strip air curtains are fitted, clean and in good condition.

Dairy machine hopper mix temperature 1°C to 5°C


Check and record actual temperatures of the dairy machine reservoir/hopper mix. Only one hopper
temperature needs to be taken and recorded per machine.

• The mix must have been in the hopper for a minimum of one hour before measuring the temperature.
• Place the sanitised needle probe into the mix being held in the mix hopper and stir until the readout
stabilises.
• Record the measured temperatures on the checklist.
• Repeat these steps for all operating dairy machines.
• If mix temperature is above 5°C, troubleshoot to find out cause of problem and select corrective actions
in Brand M8.
All products in code; secondary shelf lives marked/in code

1. For each refrigeration unit, spot check use by or best before dates and proper rotation.
2. Check secondary shelf lives
3. Check to ensure that secondary shelf lives (e.g. ready to heat hotcakes or opened bags of produce) are
being coded and followed
4. Discard any out-of-date products, or products with no discard time. Take appropriate corrective action to
ensure proper rotation and adherence to shelf lives for all food products.

TIPS
• Prior to placing a new secondary timer on an empty container / cambro ensure all previous
timer stickers that are not in use are removed.
• Ensure Crew are trained on the importance of never using products that are past their use
thru/use by date and secondary shelf life.
• ‘Use Thru, Use By and Best Before’ – ALL mean the product can be used through to midnight on
the date marked on the product.
• Keep oldest use thru/use by date products in front - check daily - FIFO (First In First Out).
• Ensure the system used to monitor shelf life is being utilised in the restaurant.
• Rotate product before each delivery so that delivered products can be placed behind older
products easily.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

All open products covered/wrapped?


All opened packages of food must be covered and held in approved containers and marked with the correct
secondary shelf lives.
• Spot check all refrigerators to make sure that there are no uncovered boxes or packages of food.
• Opened packages of product should be kept folded over, with secondary shelf-life marked and used
first the next day.

TIPS
• Train Crew on delivery acceptance procedures.
• Ensure delivery temperature records are recorded in BrandM8 after each delivery.
• Never turn the freezer off when accepting deliveries.
• Never leave the door open between uses.
• Ensure required maintenance is performed on all freezer units.
• Ensure door seals are in good condition and fitted correctly.
• Ensure doors fit properly and automatic door closer is working properly.
• Keep internally mounted thermometers away from doors and not in the direct air flow of the
evaporator (Approved thermometer is a 50mm capillary Spring Dial Thermometer).
• Ensure plastic strip curtains are fitted and in good condition.

Freezer air temperature at or below -18°C


• Ensure the door of the unit has not been opened recently (e.g. after a delivery) and freezer unit is not in a
defrost cycle or readings may be artificially high.
• Check the air temperature of all walk-in freezers units in the restaurant.
• Read the temperature of the mounted thermometer unit inside the freezer and record this temperature
manually in BrandM8
• If you don’t have the internally mounted thermometer you must test the freezer air temperature by
performing the following:
- Unit temperatures must be measured by placing the pyrometer (probe thermometer) with needle probe
on a shelf inside the unit for five minutes in the ON position. Record the digital temperature reading from
the display in BrandM8.
Repeat this procedure for:
-Williams 1 door kitchen freezers
-Williams 2 door kitchen freezers
-HD Grill Side Freezer
-HD Wall Mounted Freezer
• If air temperature is above -18°C, troubleshoot to find the cause of problem, take corrective action and
retest the unit.
• Products kept in non-HD freezers must have a 2hr secondary timer attached.
• Repeat for additional walk-in freezer unit (i.e. remote location if applicable).
• Products kept in grill area HD freezers must have a 24hours secondary timer attached.
• In BrandM8 you will be prompted to select corrective actions if there is a discrepancy from the expected
range.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Cooked Product Internal Temperature


Sausage Temperature
Ensure internal temperatures of all sausage patties meet both Food Safety Standard (all at or above 69°C)
and Quality Standard (lowest measured temperature between 69°C and 74°C).

When using a blue tooth pyrometer it takes two people to complete temperature checks accurately: One
person will be required to cook the product and the manager (who has been trained and verified in
completing the beef internal temperature checks) to measure and record the temperatures in BrandM8.

NOTE: Using the manual mode to enter temperatures when probing is unacceptable. In BrandM8 the
temperatures will stabilise automatically.

Before you test


Check that all grill minimums are in place and that raw product meets proper visual characteristics (refer to
troubleshooting section which follows). Cook time from previous sausage check should be used as a starting
point.

Grill cook time starting points (below) should be used when completing sausage integrity checks on a grill for
the first time (i.e. new grill), after completion of an annual grill certification, or after completion of grill PM tasks.

Recommended cook time starting point


Sausage - 51 Seconds (removal time 18 seconds)

Please note: If both the Food Safety and Quality Standards are met, the grill cook time can be below or above
the recommended cook time starting point for sausage.

The following information will be captured in BrandM8:


• Time completed
• Platen number
• Grill timer and temperature settings and tool set up and are correct
• Cook time
• Lowest measured temperature from checks on 4 corner patties
• All temperatures are above 69°
• Quality standard between 69°C and 74°C

EXAMPLE OF COMPLETED CHECKLIST

Follow these steps to complete the Food Safety and Quality checks on all the assigned grills for Sausage
Patties.

1. Sanitise Probe
McDonald’s Australia Limited Rationale – Aug – Sep 2019
2. Cook a full run of patties (4 corner patties to be probed are highlighted in grey below).

2 Platen Grill 3 Platen Grill

3. Remove patties
Remove the patties from the grill in stacks to a clean UHC tray. Patties must be removed in their target removal
time of 18 seconds.

Sausage Patties 2 Platen Grill


Probe patties 1, 3, 7, 8

3 Platen Grill
Remove in stacks of 4 Probe patties 1, 4, 5, 8

4. Probe the 4 corner patties in the stacks as soon as all patties have been removed from the grill
Probe the first corner patty at the top of the stack. Take one temperature in the centre of the patty.
In BrandM8 the temperature will appear on the app once it has stabilised. Move the probe into the next patty
to be tested and press the capture button to record the temperature.

The probe should be midway through


the depth of the patty.

2 platen grill 3 platen grill

Using a White Hutzler Spatula, tongs or a gloved


hand (clear glove) move the top patty (or
patties) to the end of the UHC tray and then
probe the next corner patty.

Repeat for the other 2 corner patties in the last stack.


The lowest temperature and quality standard are recorded in BrandM8.

• For sausage patties, it is mandatory that the temperatures be measured immediately after all patties are
removed from grill because patties begin to cool as soon as they are pulled. Therefore one person MUST
remove the patties so that the Manager can probe patties immediately after the last patty is removed
from the grill.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
5. Evaluate the internal temperatures and take corrective action if necessary
• Check to see if all four internal temperatures are at or above 69°C and meet the Food Safety Standard.
• If temperatures are all at or above 69°C place the product in the UHC and activate the UHC timer.
• If any patty has an internal temperature below 69°C, discard entire run. Sanitise the probe. (Troubleshoot
following the Beef Troubleshooting Guide). If everything is in order, increase cooking time in one second
increments and repeat check on another run of patties to verify internal temperatures meet the Food
Safety Standard. Select corrective actions in BrandM8.
• If the Food Safety Standard is met, check to see if temperatures meet the Quality Standard. This requires
that lowest measured temperature is between 69°C and 74°C.
• Review the temperatures on the summary screen in BrandM8 for actions required.
• If the lowest temperature is above 74°C, this is unacceptable from a quality perspective. This run MUST be
discarded. Troubleshoot to make sure procedures are being followed and grill is at correct temperature
settings. If everything is in order, decrease cooking time in one second increments and repeat check on
another run of patties to verify internal temperatures meet the Quality Standard.
• Select corrective actions in BrandM8 and complete additional retests as required.

6. Repeat test for next product


Repeat the process until all platens have been checked.
Complete all checklists in the current checklist section in BrandM8.

Important:
• External colour and puddling juices should not be used as indicators of proper cooking.
• Managers/Shift Supervisors must record that the Sausage patties have been verified on the ‘integrity
check sticker’ above each platen. This will enable Crew to easily identify which platen they can use for
what product.
• In BrandM8, the temperature will appear once it has stabilised. Move the needle probe into the next
patty being tested and Press the capture button.
• Never cook more than a full run of 8 sausage patties.
• Number each platen on your grill (as shown)

• In Brand M8, a retest is automatically generated if there is a discrepancy from the expected range.
• The cook time can be below or above the recommended cook time starting point if Quality and Food
Safety standards are not met.

Eggs
Correct egg tool used?
Using the appropriate egg tool is necessary to prevent cross contamination from raw to cooked eggs:
Yellow Tweezers – used for raw eggs
White Hutzler – used for cooked eggs

• Both the Yellow Tweezers and White Hutzler Spatula should be available at grill area.
• Immediately after cracking eggs, use the Yellow Tweezers to break yolks (even if the yolk is already
broken)
• White Hutzler Spatula and meat spatula or super spatula are used to handle cooked eggs.

Raw egg equipment separate from cooked egg


equipment?
Raw egg equipment must be kept on a separate unlined stainless steel surface or dedicated labelled cambro
away from finished egg equipment to prevent cross contamination.
Wear blue gloves when handling raw eggs, Yellow Tweezers and any other raw egg equipment. Remember to
remove blue gloves before touching other equipment.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
Yellow Tweezers and all other raw egg utensils need to be kept on a dedicated stainless surface tray or
dedicated labelled cambro container (away from the White Hutzler Spatula and cooked egg utensils) without
a towel or cloth under them.
If Yellow Tweezers or any other raw egg equipment that comes in contact with utensils for cooked products,
the cooked-product utensils must be washed, rinsed and sanitised before they are used again.

TIPS
• Keep spare White Hutzler Spatulas and Yellow Tweezers in the restaurant at all times.
• Ensure Crew are trained to use Yellow Tweezers and White Hutzler Spatulas.
• Have a spare set of utensils and rotate every 2 hours.
• Ensure the raw egg on the Yellow Tweezers does not contaminate any cooked egg utensil.
• Cracked egg shells / empty egg shells must be discarded

Eggs Cooked Product Internal Temperatures – Grill


Ensure internal temperatures of all cooked eggs meet both Food Safety Standard (all at or above
71°C) and Quality Standard (Gelled yolks).

When using a blue tooth probe, it takes two people to complete temperature checks accurately: One will be
required to cook the product and the Manager (who has been trained and verified in completing the internal
temperature checks) to measure and record the temperatures in BrandM8.

Before you test


Check that all grill minimums are in place.
The cook time from the previous egg integrity check should be used as a starting point.

Grill cook time starting points below should be used when completing egg integrity checks on a grill for the first
time (i.e. new grill), after completion of an annual grill certification, or after completion of grill PM tasks.

Cook time starting point (minimum cook time)


Round Eggs – 150 seconds at 129°C

Reduced run size Food Safety Verification: If a minimum run size (less than a full run of eggs) is used to
complete Food Safety you must not cook more eggs than this number that has been verified. Ensure that
platen integrity stickers reflect the actual run size verified.

Record the following information on the checklist:


• Time completed
• Platen number
• Circle Y or N after checking grill timer and temperature settings and tool set up
• Cook time
• Record the Food Safety run size used
• Lowest measured temperature from checks on 4 outer corner eggs. If minimum run size is less than 4, all
egg temperatures should be recorded.

• In Digital Food Safety follow the checklist steps on the app to complete the egg internal temperature
checks. These Digital Food Safety Procedures are applicable to all internal temperature checks for eggs
completed as per the Food Safety Daily Plan

EXAMPLE OF COMPLETED CHECKLIST

Follow these steps to complete the Food Safety and Quality checks on all the platens assigned to cook Eggs.

1. Sanitise Probe
McDonald’s Australia Limited Rationale – Aug – Sep 2019

2. Cook a run of Eggs (4 corner eggs to be probed are highlighted in grey below).

Cook a full run of round eggs and record run size (eg. 8) on the FSDC.

3. Remove eggs
Remove the eggs from the grill in the same sequence they were layed to a clean UHC tray. Eggs must be
removed in their target removal times – 30 seconds.

The following information will be captured in BrandM8:


• Time completed
• Platen number / Egg Cooker
• Grill timer and temperature settings and tool set up and are correct
• Cook time
• Lowest measured temperature from checks on 4 corner eggs
• All temperatures (minimum above 71°)
• Quality standard

If minimum run size is less than 4 all egg temperatures should be recorded. Follow the checklist steps in
BrandM8 to complete the egg internal temperature check.

4. Probe the 4 corner eggs in the stacks


Immediately probe the first corner egg by taking the temperature in the centre of the egg. Let the
temperature stabilise for a few seconds. Repeat for the other 3 corner eggs.

The probe should be midway through


the depth of the egg.

In BrandM8, the temperature will appear once it has stabilised. Press the capture button to record the
temperature once the probe is in the next product to be tested.

5. For eggs, it is mandatory that the temperatures be measured immediately after all eggs are removed from
grill because eggs begin to cool as soon as they are removed. Therefore, the person who does not
remove the eggs measures the internal temperatures. Evaluate the internal temperatures and take
corrective action if necessary
• Review the temperature summary page in BrandM8 to see if all four internal temperatures are at or above
71°C and meet the Food Safety Standard.
• If any egg has an internal temperature below 71°C, discard entire run. Sanitise the probe. Troubleshoot to
make sure the correct procedures are being followed and that the grill is at the correct temperature. If
everything is in order, increase cooking time in one second increments and repeat check on another run of
eggs to verify internal temperatures meet the Food Safety Standard. Document corrective actions in the
“Corrective Action” section of the Checklist.
• If the Food Safety Standard is met, check to see if product meets the Quality Standard. This requires egg
yolks to be slightly gelled and not runny.
• If the Food Safety Standard is not met, do not proceed with the Quality Standard question. That question
can be left blank on the checklist.
• In Digital Food Safety follow the checklist steps and review the temperature summary page on the app to
complete the test and take corrective action if necessary.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
6. Evaluate Quality - Egg yolks slightly gelled and not runny?
If the Food Safety standard is met, select the corner egg with the highest internal temperature.
Using a White Hutzler Spatula or meat spatula split the egg in half and examine the yolk.

If yolk is gelled and not runny Circle Y on the FSDC for ‘Gelled Yolks’. Discard any eggs that have been cut in
half.
If the tested egg yolk is runny or shows any signs of undercooking, Circle N on the FSDC for ‘Gelled Yolks’ and
immediately discard the entire run of eggs.

Clean and sanitise the UHC tray and spatula used. Troubleshoot to make sure the proper procedures are
being followed and that the grill is at the correct temperature. If everything is in order the cooking time may
need to be increased. Cook another full run of eggs to verify that all the temperatures meet the Food Safety
standard. If the yolk is completely solid rather than gelled the egg is overcooked and does not meet the
quality standard. Troubleshoot to make sure the proper procedures are being followed and that the grill is at
the correct temperature.

EGG PROCEDURE TIPS


• Ensure Egg timers are set at correct cook time.
• Ensure yolks are broken with the Yellow Tweezers prior to placing lid on cooker.
• Ensure grill is calibrated and temperature setting is correct.
• Do not store water for egg lid on grill surface.
• Train Crew to evenly spray correct amount of spray cooking oil (4 sprays on grill, 4 sprays on rings).
Too much spray cooking oil in the ring causes the egg to float on the grill surface.
• Ensure ring placement on grill is correct and grill has been squeegeed.
• Ensure grill surface is clean and scraped after every run.
• Ensure hole in egg lid is free from blockages.
• Egg procedure
-2 hours with a secondary timer brought out chilled
-4 hours back in walk-in fridge with secondary timer
-2 hours in back area with secondary timer then waste
• Eggs can be cooked straight from the reach-in fridge or walk-in fridge.
• Do not pour water directly onto the grill surface as this can cause warping of the grill surface.

Eggs Cooked Product Internal Temperatures – Antunes Egg


Cooker
Ensure internal temperatures of all cooked eggs meet both Food Safety
Standard (all at or above 71°C) and Quality Standard (Gelled yolks).

When using BrandM8 it takes two people to complete temperature checks accurately: One will be required to
cook the product and the Manager (who has been trained and verified in completing the internal
temperature checks) to measure and record the temperatures in BrandM8. Do not enter temperatures
manually in the app.
Before you test
• Ensure the egg cooker is switched to the correct egg setting and has been left to preheat for
approximately 20-30 minutes with the egg rack and cover in the down position.
• Ensure correct product is selected for the correct cook time (Round eggs from 2’30)

Note: The ready indicator light will flash while the unit is heating up and will stay on after it reaches operating
temperature.

Cook time:
Round egg – 2 minutes 30 seconds (150 seconds)

Reduced run size Food Safety Verification: If a minimum run size (less than a full run of eggs) is used to
complete Food Safety Verification you must not cook more than the number of eggs that has been verified.
Ensure that platen integrity stickers reflect the actual run size verified.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
The following information will be captured in BrandM8:
• Time completed
• Platen number / Egg Cooker
• Cook time, temperature settings and tool set up are correct
• Lowest measured temperature from checks on 4 corner (outer) eggs
• All temperatures (minimum above 71°)
• Quality standard (gelled yolk)

If minimum run size is less than 4 all egg temperatures should be recorded. In BrandM8 follow the checklist
steps to complete the internal temperature checks.

EXAMPLE OF COMPLETED CHECKLIST

Follow these steps to complete the Food Safety and Quality checks on all egg cookers.

1. Sanitise Probe

2. Cook a full run of Round Eggs (4 corner eggs to be probed are highlighted in black below).
Cook a full run of round eggs and record run size (12 for egg cooker) in BrandM8.

3. Remove eggs
Remove the eggs from the egg cooker in the same sequence they were layed to a clean UHC tray. Eggs must
be removed in their target removal times – 30 seconds. Follow the checklist steps in BrandM8 to complete the
egg internal temperature check.

4. Probe the 4 corner eggs in the stacks


Immediately probe the first corner egg by taking the temperature in the centre of the egg. Repeat for the
other 3 corner eggs.

The probe should be midway through


the depth of the egg in the centre.

• For eggs, it is mandatory that the temperatures be measured immediately after all eggs are removed from
the egg cooker because eggs begin to cool as soon as they are removed. Therefore, one person MUST
remove the eggs so that the Manager can measure the internal temperatures immediately.

• In BrandM8, the temperature colour will change from green to grey in BrandM8 once it has stabilised.
Remove the probe from the first product and place into second product, then press the capture button
in the second product to capture the temperature.

5. Evaluate the internal temperatures and take corrective action if necessary


McDonald’s Australia Limited Rationale – Aug – Sep 2019
• Check to see if all four internal temperatures are at or above 71°C and meet the Food Safety Standard.
• If temperatures are all at or above 71°C Y will be circled on the “Food Safety” checklist
If any egg has an internal temperature below 71°C, discard entire run. Sanitise the probe, UHC and spatula.
Troubleshoot to make sure the correct procedures are being followed and that the egg cooker is at the
correct temperature. If everything is in order, repeat and check another run of eggs to verify internal
temperatures meet the Food Safety Standard. If corrective action is required, select “Corrective Actions” in
the BrandM8..
• If the Food Safety Standard is met, check to see if product meets the Quality Standard. This requires egg
yolks to be slightly gelled and not runny.
• If the Food Safety Standard is not met, you will not be asked to answer the Quality Standard question. This
question will be left blank on the checklist.
• In BrandM8 follow the checklist steps and review the temperature summary page on the app to complete
the tests and take corrective action if necessary.

6. Evaluate Quality - Egg yolks slightly gelled and not runny?


If the Food Safety standard is met, select the corner egg with the highest internal temperature.
Using a White Hutzler Spatula or meat spatula split the egg in half and examine the yolk.

If yolk is gelled and not runny select Y in BrandM8 for ‘Gelled Yolks’. Discard any eggs that have been cut in
half.
If the tested egg yolk is runny or shows any signs of undercooking, select N In BrandM8 for ‘Gelled Yolks’ and
immediately discard the entire run of eggs. Clean and sanitise the UHC tray, probe and spatula used.

In BrandM8, complete all checklists in the current checklist section.

EGG COOKER TIPS


• Every egg cooker being used to cook eggs must have a completed Food Safety verification
• If using an Egg Cooker, ensure timer is set for 2 minutes 30 seconds (150sec) for round eggs
• The platen temperature is between 129°C and 149°C.
• Ensure yolks are broken with the Yellow Tweezers prior to placing lid on cooker.
• Ensure egg cooker is calibrated and temperature setting is correct.
• Train Crew to evenly spray correct amount of spray cooking oil (4 sprays on egg cooker, 4
sprays on rings). Too much spray cooking oil in the ring causes the egg to float on the grill
surface.
• Ensure egg cooker surface is clean and scraped after every run.
• Ensure hole in egg lid is free from blockages.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Regular Menu - Beef Internal Temperature


Checks
Ensure internal temperatures of all beef patties meet both Food Safety Standard (all at or above 69°C) and
Quality Standard (3 out of 4 temps between 69.0°C and 77.9°C) when laying a run of 6 10:1 beef patties or
4 4:1 beef patties using Best Burger settings.

Restaurants with a 2018 New Garland Grill (with large screen display) should request gap settings and cook
times from Equipment.

Follow these steps to complete the check on each product from all sections of grill that are being used to
cook each type of product.

3 Platen Grill ONLY


When completing Internal Integrity checks the 3 platen grill must always be in MANUAL mode.
• When operating a platen in MANUAL mode, only complete Internal Integrity checks on the product that
you will be cooking on the platen for the entire day – Manual mode must always be used
• Auto mode must never be used
• Use the platen integrity sticker (see example below) located above each platen to identify to Crew which
products have been verified on that particular platen.

This is a critical component of food safety for 2 and 3 platen grills to ensure all crew and managers are
aware of which products have been verified to be served from each of the platens. Stickers must be
updated during food safety completion.

• Platen Integrity Stickers can be re-ordered through Martin


Brower
WRIN # 9021 400

Before you test


Check that all grill minimums are in place and that raw product meets correct visual characteristics (refer to
troubleshooting section which follows).

Cook time from previous beef integrity check should be used as a starting point.

Grill cook time starting points (below) should be used when completing beef integrity checks on a grill for the
first time (i.e. new grill), after completion of an annual grill certification, or after completion of grill PM tasks
(e.g. grill recovery).

Cook time starting points:


10:1 - 41 Seconds
4:1 - 114 Seconds
3:1 Angus – 190 seconds

Please note: If both the Food Safety and Quality standards are met, the grill cook time can be below or above
the cook time starting point for beef products ONLY.

The following information will be recorded on the checklist:


• Time completed
• Platen number
• Grill timer, temperature settings and tools set up correctly
• Cook time
• Run size
• Lowest measured temperature depending on run size
McDonald’s Australia Limited Rationale – Aug – Sep 2019
When testing 10:1 beef, the food safety run size MUST be 6.

When testing a run of 4:1 & 3:1, please follow the principles below.

Number of Patties that Number of Patties that


Food Safety Run Size MUST be tested for MUST meet Quality
Food Safety (>69°C) (69°C-77.9°C)
4 4 3
3 3 2
2 2 2

In BrandM8 follow the checklist steps on the app to complete the beef internal temperature checks. The
required checks in the app are generated based on the Food Safety Daily Plan on the Brand M8 website.

NOTE: If the internal temperature check for 3:1 or 4:1 is verified using the minimum run size (2/3 patties) you
cannot cook more than the verified amount of patties on that platen. If it is necessary to cook more than the
verified amount, an internal temperature check using the maximum run size of 4 patties must be completed
on that platen, verified and recorded in BrandM8 using additional checklists.

Failure to do so will be considered a critical Food Safety breach. If product from the maximum run size is
verified, a reduced or minimum run size of 3 or 2 can be used without repeating the internal temperature
check.

Follow the steps in BrandM8 to complete the Beef Integrity check. Select any corrective actions in BrandM8 as
required.

EXAMPLE OF COMPLETED CHECKLIST FOR 10:1 & 4:1

Follow these steps to complete the Food Safety and Quality checks on all the assigned grills for Regular Menu
Beef Products.

1. Sanitise Probe

2. Cook a full run of patties (4 corner patties to be probed are numbered below:
McDonald’s Australia Limited Rationale – Aug – Sep 2019

4:1/3:1 Beef

When completing Food Safety on 4:1 & 3:1 beef, restaurants can nominate their maximum run size (2,3 or 4).
This run size should then be recorded on the Food Safety Integrity Sticker so that Production Crew are aware of
the maximum amount of patties they are allowed to cook throughout the day on each platen.

The Manager completing Food Safety must remove all 4:1 & 3:1 beef patties from the grill and wipe the grill
spatula prior to measuring the internal temperatures of the patties.
The Quality range for 4:1 & 3:1 beef is 69°C – 77.9°C.

3. Season and remove patties


Remove the patties from the grill in stacks of 1 high to a clean UHC tray. Beef patties must be seasoned with
86:14 seasoning and removed in their target removal times of 18 seconds for 10:1 patties.

10:1 beef patties must be seasoned with 86:14 seasoning, however, reg onions must not be placed on the
patties during food safety. Once patties have been probed and verified, onions can be added as required
prior to placing the patties in a clean UHC tray. Remove 10:1 beef patties in stacks of 4 then 2 at a time.

3:1 Angus patties must be seasoned with combined Angus seasoning and 4:1 must be seasoned with 86:14
seasoning prior to removal from the grill. 4:1 and 3:1 patties must be single stacked in the UHC tray for food
safety. Removal times are 18 seconds for 4:1and 3:1 Angus.

4:1 & 3:1 Patties


Maximum Run (4) or Minimum Run (2)

Remove 1 at a time, place in single stack.

4. Probe the 4 corner patties in the UHC tray.


Probe the first corner patty at the top of the stack. Take one temperature in the centre of the patty.

• For 10:1 patties, it is mandatory that the temperatures be measured immediately after all patties are
removed from grill. Patties begin to cool as soon as they are pulled, therefore one person MUST remove
the patties so that the Manager can measure the internal temperatures immediately.
• For 4:1 patties and 3:1 Angus. The Manager/Shift Supervisor must lay and remove patties. After removing
the last patty, the Manager/Shift Supervisor must wipe and replace the grill spatula before taking internal
McDonald’s Australia Limited Rationale – Aug – Sep 2019
temperature checks. The Manager/Shift Supervisor then picks-up the pyrometer and probes the first corner
patty removed.
• In BrandM8, the temperature will appear on the app once it has stabilised, this is indicated by a colour
change in the temp from green to grey. Move the probe into the second patty to be tested and press the
capture button to record the temperature. Repeat for all patties.

The probe should be midway through


the depth of the patty in the centre.

2 platen grill
Maximum run size of 6 for 10:1 Maximum run size of
4 for 4:1 & 3:1 Angus

Minimum run size of 2 for 4:1 & 3:1 Angus

3 platen grill
Maximum run size of 6 for 10:1 Maximum run size of 4
for 4:1& 3:1 Angus

Minimum run size of 2 for 4:1& 3:1Angus


McDonald’s Australia Limited Rationale – Aug – Sep 2019

Using a White Hutzler Spatula tongs or with a


OR OR gloved hand (clear glove) move the top patty
(or patties) to the end of the UHC tray and then
probe the next corner patty.

Note: Self stabilising Bluetooth pyrometer must always be used, manual temperatures must not be entered.

5. Evaluate the internal temperatures and take corrective action if necessary


• First check to see if all patties internal temperatures are at or above 69°C and meet the Food Safety
Standard.
• If temperatures are all at or above 69°C app will display Y “Food Safety” in BrandM8.
• If any patty has an internal temperature below 69°C, discard the entire run. Sanitise the probe, spatula
and UHC tray. (Troubleshoot following the troubleshooting guide – Product, Equipment, Procedures).
• If quality standard if not met, all patties must be discarded.

When a run of product for Food Safety fails to fulfil the necessary criteria for Food Safety and/or Quality,
BrandM8 will prompt the Manager to complete a retest.

If that retest also fails the necessary criteria for Food Safety and/or Quality, BrandM8 will provide the Manager
two options:
1. To review troubleshooting steps: Product, Equipment & Procedures
(P.E.P.).
- If this option is selected, the Manager will be required to
troubleshoot and complete another retest using the same
parameters (cook time etc.).
OR
2. To review the cook time adjustment recommendation.
- If this option is selected, BrandM8 will then provide a
recommendation on how many seconds the cook time
should be increased or decreased on the grill e.g.

“Based on the temperatures recorded, it is recommended that you “DECREASE” your Cook Time for the retest
by 3 SECOND(s).”

- Based on the recommendation, the Manager should then


adjust the cook time on the grill for that platen. The cook
time adjustment should never exceed the
recommendation.

It is imperative that all Managers are familiar with how to change the cook
time on your restaurant’s type of grill(s).
They should refer to the Equipment Operating Manuals on metime for
instructions if required.

The manager completing food safety must make the changes to the grill
cook time. Review the temperature summary page in BrandM8 to
complete the test and take corrective action if necessary.

6. Repeat test for next product


Repeat the process until all platens have been verified.
Complete all checklists in the current checklist section.

Important reminders for checking temperatures


McDonald’s Australia Limited Rationale – Aug – Sep 2019
• 10:1, 4:1 and 3:1 Angus patties must be seasoned and removed within their maximum removal times: 18
seconds for 10:1 patties (for a full run), 18 seconds for 4:1 patties and 3:1 Angus (for a full run). NB: 3:1
Angus patties must be seasoned with 2 in 1 Angus seasoning.
• External colour and puddling juices should not be used as indicators of proper cooking.
• If one platen of the grill will be used to cook two types of beef patties (e.g. 10:1 and 4:1) during the day,
complete integrity checks on both types of patties. Once completed on each product, you may
alternate platen settings during the day without having to re-complete integrity checks.
• Never cook more than a full run of patties.

• Number each platen on your grill (as shown).

Beef Troubleshooting Guide


If any undercooking is suspected or if any low internal temperatures are found, DO NOT SERVE the product
and follow the guidelines set out in the following sections:

• PRODUCT
• EQUIPMENT
• PROCEDURES
Or PEP

In BrandM8, follow the troubleshooting prompts when corrective action is required.

Product
For any handling of raw/frozen 10:1, 4:1, 3:1 Angus or sausage patties, blue disposable gloves must be worn
e.g. opening new boxes of meat, stocktaking. Once raw/frozen meat is handled the blue glove must be
discarded.

The Delivery Acceptance Procedures should be followed as outlined in the rationale on metime to minimise
the risk of contamination.

During beef integrity, check:


• Raw product for visual characteristics of temperature abuse. (If your meat does not meet these
characteristics, you WILL NOT ACHIEVE the desired temperature range)
• Patties break cleanly
• Visible ice crystals (freezer burn)
• Meat patties have a secondary shelf life of 2 hours in the grill-side freezer or 24hrs in a HD freezer. Are
secondary timers adhered to?
• In low volume, i.e. breakfast - the Sausage usage for 2 hours should be placed in the plastic Sausage
container / cambro and put in the grill-side freezers. The main box should be well covered and kept in the
walk-in freezer.

Equipment
• Are all sections of the grill turned on?
• Is the grill calibrated correctly? (Check calibration using appropriate PM Card).
• Is the platen release sheet free from carbon build-up? (Wipe every 15 minutes).
• Ensure that all grill minimums are in place i.e. lock backs in place, temp settings correct, grill on for at
least 30 minutes, (Models 11/12/15 only). Is the front steam deflector panel in place correctly (flush
against the front of the top platen), so that excessive steam/heat is not lost in this area?
• Check your grill-side freezers.
i) Have they been given at least 45 minutes to attain correct temperature before meat is
placed in them?
ii) Is grill-side freezer lid kept in place to retain temperature?
iii) Is grill-side freezer temperature a minimum of -12ºC?
iv) Is the door on the grill-side freezer kept in the closed position
McDonald’s Australia Limited Rationale – Aug – Sep 2019
v) Is the gasket on the grill-side freezer door in good condition?
• Check for excessive carbon build-up around upper platen. Grills should be cleaned thoroughly using Hi-
temp cleaner, a grill tool and non-scratch pad during daily closing
• Maintain the lower platen – onions left on the grill burn and create build up. Scrape, Squeegee and
Standby after every run. Excessive carbon on the lower platen may impact food safety and food
quality.
• Ensure Teflon’s are rotated on a daily basis after completing daily grill close
• Ensure Teflon’s are replaced when worn - every 8-12 days as a guide (do not use Teflon’s that have tears
or holes)
• Is the scraper blade sharpener in good working condition?
• Are spatulas and grill scrapers in good condition and sharpened at least 5 times a day? (Blunt utensils
may allow carbon to build-up on grill surfaces). Disposable blades inspected daily for wear/damage.
• Ensure scrapers and spatulas are sharpened away from food preparation areas
• Ensure grills are steam cleaned a minimum 5 times daily.
• 3 platen grill - DO NOT activate grill start up/auto level without conducting a complete grill close.
• Review the completion date of the last grill recovery cleaning procedure (recommended to be
completed quarterly).
• Ensure all grill utensils (spatulas, scrapers, etc) are on clean, sanitised, stainless trays or in the grill tool
holder. Do not place grill utensils on grill cloths, because grill cloths may be contaminated and serve as
a breeding ground for bacteria.
• Are gap settings correct? Check using the grill go no go tool on the mushroom setting.

Procedures
For any handling of raw/frozen 10:1, 4:1 & 3:1 Angus or sausage patties, blue disposable gloves must be worn.
Once raw/frozen meat is handled the glove must be discarded.
• Is the release sheet being wiped a minimum of four times per hour and is it in good condition/free of build
up?
• Was a clean, sharp spatula and scraper used? Carbon build up will prevent effective cooking of the
product. Sharp spatulas and scrapers will prevent meat being torn when removed from the grill.
• It is important to scrape and squeegee the grill after each run.
• Maintain the lower platen – onions left on the grill burn and create build up. Scrape, Squeegee and
Standby after every run. Excessive carbon on the lower platen may impact food safety and food quality.
• Were patties removed (after seasoning for 10:1, 4:1 and 3:1 Angus in same order they were layed?
• Was the correct patty placement used?
• Is the product being removed within target removal time?

Are the following key points being adhered to during daily grill close?
• Cleaning the grills in ‘clean mode’ using Hi temp cleaner on upper and lower platen.
• Allowing the Hi temp grill cleaner to stand for 2 minutes to activate chemicals and degrease carbon
before scrubbing.
• Using the grill tool to clean the back underside and around edges of top platens

Patty Placement Guides

2 platen grill
McDonald’s Australia Limited Rationale – Aug – Sep 2019

3 platen grill

It is recommended that a Patty Placement Guide is above the grills for Crew to use and refer to. These are
available from Architectural Signs for all model clam grills (Ph: 02 9680-2151) and on metime.

• If you cannot achieve the Food Safety and Quality Standards you may have a problem with your grill or
raw product. Contact your Operations Consultant or Licensee immediately.
• Under no circumstances should you sell beef patties that are not achieving the Food Safety Standard. To
achieve this, you may need to increase the cooking time until you ascertain what the real problem is.
Remember this is only a short-term solution.
• Cooking patties for too long will result in dry, poor quality product.

Making meat internal temperature checks a priority in your restaurant will ensure that our business and
the customers’ safety will never be put in a compromising position.

Grilled Chicken Internal Temperature Check


Refer to the Grill Programming procedures found on metime for the multi-stage cooking of the GRILLED chicken
fillets.

Grilled chicken integrity must be verified based on the chosen run size for the restaurant: 6 fillets for the
Maximum run size, 4 fillets for reduced run size or 2 fillets for the Minimum run size.

Maximum run size – Measure a total of 4 temperatures, one from each of the four corner fillets.
Reduced run size – Measure a total of 4 temperatures, one from each of the four corner fillets.
Minimum run size – Measure a total of 2 temperatures, one from each of the fillets.

Before you test


Check that all grill minimums are in place and that raw product meets proper visual characteristics (refer to
troubleshooting section which follows).

Grilled Chicken minimum cook time 390 secs – same for all run sizes.
Refer to grill programming procedures on metime for programming of grill on multi-stage cooking of the Grilled
Chicken fillets.

The following information is recorded in BrandM8 when completing checks:


• Time Completed
• Platen number
• Grill set up and temp settings correct
• Cook time must be a minimum of 390 secs
• Select 6, 4 or 2 depending on which run size is being used.
• Lowest measured temperature from checks on 4 corner fillets (Maximum and Reduced run size) and
on 2 fillets (Minimum run size)

NOTE: If the internal temperature checks are verified using the minimum run size (2 fillets) or reduced run size (4
fillets) you cannot cook more than the verified amount of fillets on that platen. If it is necessary to cook more
than the verified amount, an internal temperature check using the Maximum run size of 6 fillets or the reduced
run size of 4 fillets must be completed on that platen, verified and completed in BrandM8. Otherwise this will be
considered a critical Food Safety breach.
If the maximum run size is verified, a reduced or minimum run size of 4 or 2 can be used without repeating the
internal temperature check. Internal temperatures of all Grilled Chicken Fillets must be at or above 74°C.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
EXAMPLE

Follow these steps to complete the Food Safety check on platens that will be used to cook Grilled Chicken.

Sanitise Probe
1. Cook a run of product (Maximum run size - 6 fillets, Reduced run – 4 fillets, or Minimum run – 2 fillets).
Lay Grilled Chicken front to back, right to left

3 Platen Grill

Max run size Reduced run size Min run size


NOTE: When placing 6 fillets on the platen, ensure there is full contact of the upper platen with the fillets, when
it is lowered. Lay patties flat side down.

2 Platen Grill

Max run size Reduced run size Min run size


2. Remove fillets
Remove the fillets from the grill in the order they were layed using a grill spatula and white hutzler. Place the
fillets in a clean UHC tray with insert and 120 ml of water added. Do not double stack fillets (some overlapping
is acceptable).

Maximum fillets per UHC tray is 6. Grilled Chicken Fillets must be removed within their target removal time of 15
seconds

Max run size Reduced Run Size Min run size

3. Probe the fillets


Maximum run size– Using tongs or wearing clear gloves, probe each of the four
corner fillets in same sequence in which they were removed.
Take one temperature in the thickest part of each fillet. The probe should be
midway through the depth of the fillet, in the thickest part. Once the temp stabilises
which is indicated by the colour of the temp changing from green to grey in
BrandM8, move the probe into the next fillet and press capture. Repeat for the 4
fillets.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Reduced run size– Using tongs or wearing clear gloves, probe each of the four
fillets in same sequence in which they were removed.
Take one temperature in the centre of each fillet. The probe should be midway
through the depth of the fillet in the thickest part. Let temperature stabilise for a
few seconds, this is indicated by a colour change in the temp from green to grey.
Next, move the probe into the next fillet and press capture. Repeat for the 4 fillets

Minimum run size – Using tongs or wearing clear gloves, probe each of the two fillets
in same sequence in which they were removed. Take one temperature in the
centre of each fillet, in the thickest part. The probe should be midway through the
depth of the patty. The temp is captured once the temp colour changes from
green to grey in BrandM8. Next, move the probe into the next fillet and press capture.

Max run size Reduced run size Minimum run size The probe should be midway
through the depth of the fillet.
Probe the thickest part of the
fillet.

For Grilled Chicken Fillets, it’s critical that the temperatures be measured immediately after all fillets are
removed from grill because fillets begin to cool as soon as they are pulled. Therefore, one person MUST
remove the chicken fillets so that the manager can measure the internal temperature immediately. Do not
enter temperatures manually.

4. Evaluate the internal temperatures and take corrective action if necessary.


• First check to see if all four/two internal temperatures are at or above 74°C and meet the Food Safety
Standard.
• If temperatures are all at or above 74°C Y will be selected on “Food Safety” in BrandM8.
• If any fillet has an internal temperature below 74°C, discard this run. Sanitise the probe, spatulas and UHC
tray. (Troubleshoot following the troubleshooting guide).
• If everything is in order, increase cook time in five second increments and repeat check on another run of
fillets to verify internal temperatures meet the Food Safety Standard. Select corrective actions in in
BrandM8.
• Follow the checklist steps and review the temperature summary page In BrandM8 to complete the check
and take corrective action if necessary.

5. Repeat test on all platens that will be used to cook Grilled Chicken Fillets.
Repeat the process until all platens to be used have been checked.

In BrandM8, compete all checklists in the current checklist section.

Important reminders for grilled chicken


• Once platens are verified you may alternate platen settings as required without having to recomplete
integrity checks.
Note: Grills need to be steamed between different product runs.
• Whilst we recommend a dedicated platen for Grilled Chicken Fillets, on occasion it may be necessary to
cook two types of product (e.g. 10:1 and Grilled Chicken) on the one platen. In this case, you must
complete integrity checks on both types of product. Once completed, you may alternate platen
settings as required without having to re-complete integrity checks. Ensure that grills are steamed
cleaned between cooking chicken and beef (different proteins).
• All restaurants must re-perform internal temperature checks on any platen that is cleaned, closed and
reopened.
• Never cook more than a maximum run (6 fillets).
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Grilled Chicken Troubleshooting Guide


If any undercooking is suspected or if any low internal temperatures are found, DO NOT SERVE the
product and follow the guidelines set out in the following section:

• PRODUCT
• EQUIPMENT
• PROCEDURES

Or PEP

In BrandM8, follow the troubleshooting prompts when corrective action is required.

Product
For any handling of raw/frozen Grilled Chicken Fillets, blue disposable gloves must be worn e.g.
opening new sleeves, stocktaking. Once raw/frozen product is handled the blue glove must be
discarded.

During Food Safety, check:


• Raw product for visual characteristics of temperature abuse. (If your Grilled Chicken Fillets do not
meet these characteristics, you WILL NOT ACHIEVE the desired temperature range)
• Grilled Chicken Fillets have a secondary shelf life of 2 hours in the grill-side freezer or 24hrs in a HD
freezer.
• When laying grilled fillets, lay them with the flat side down

Equipment
• Are all sections of the grill turned on?
• Is the grill calibrated correctly? (Check calibration using appropriate PM Card).
• Ensure that all grill minimums are in place i.e. lock backs in place, temp settings correct, grill on for
at least 30 minutes.
• Check your grill-side freezers
i) Have they been given at least 45 minutes to attain correct temperature before product is
placed in them?
ii) Is grill-side freezer lid kept in place to retain temperature?
iii) Is grill-side freezer temperature a minimum of -12ºC?
vi) Is the secondary shelf life being adhered to for frozen fillets?
vii) Is the door on the grill-side freezer kept in the closed position?
• Is the correct product selected on the grill product menu settings
• Check for excessive carbon build-up and clean thoroughly during daily cleaning
• Are spatulas and grill scrapers in good condition and sharpened at least 5 times a day?
(Blunt utensils may allow carbon to build-up on grill surfaces). Always sharpen spatulas and scrapers
away from food preparation areas.

Procedures
For any handling of raw/frozen Grilled Chicken Fillet, blue disposable gloves should be worn. Once
raw/frozen product is handled the glove must be discarded.

• Was a clean, sharp spatula and scraper used? Tearing of the fillet and carbon build up will prevent
effective cooking of the product.
• Were fillets removed in same order they were layed?
• Was the correct patty placement used?
NOTE: Ensure all grill utensils (spatulas, scrapers, etc.) are on clean, sanitised, stainless trays. Do not
place grill utensils on grill cloths, because grill cloths may be contaminated and serve as a breeding
ground for bacteria.

If all of these areas meet standards and you still cannot meet the Food Safety Standard, you should
adjust your cooking timer until you achieve the Food Safety Standard. Refer to Managers Guide for
details.
• If you cannot achieve the Food Safety Standard you may have a problem with your grill or raw
product. Contact your Operations Consultant or Licensee immediately.
• Under no circumstances should you sell Grilled Chicken Fillets, which are not achieving the Food
Safety Standard. To achieve this, you may need to increase the cooking time in 5 second
increments until you are certain what the real problem is. Remember this is only a short-term
solution.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
• If product does not meet the Food Safety Standard complete corrective actions in BrandM8. You
then must perform a second chicken integrity check to verify internal temperatures are being met.

Making internal temperature checks a priority in your restaurant will ensure that our business and the
customers’ safety will never be put in a compromising position.

Regular Menu – Fried Product


Fried chicken and Filet products
NOTE: Fried products testing must be completed a minimum of once every 24 hours. McNuggets are a fully
cooked product and do not require a food safety check as of 1st May 2019.

Minimum internal temperatures


≥ 74°C fried chicken products
≥ 71°C filet
Checking internal temperatures of chicken products and Filet portions:

To complete fried products checks using a blue tooth probe, it takes two people to complete temperature
checks accurately: one person will be required to cook the product and one to measure and record the
temperatures.

The following information will be recorded in BrandM8.


• Time
• Run size
• Lowest temp
• Food safety standard
• All fryers set up correctly

1. Sanitise probe

Wipe the probe with a clean and sanitised cloth

2. Verify oil level and temperature


Make sure the oil level in the fryer is correct and the fryer is set on the correct temperature and time
settings.

3. Cook product
Place a minimum of four portions for McChicken, 2 Crispy Chicken patties and 4 Filet patties into a segmented
half sized basket. Place a minimum of 10 Chicken McBites into a non-segmented half size basket. Place into
fryer to cook. After the product has cooked, empty the basket into a UHC tray for probing.

4. Probe product

When probing When completing


fried products the checks, Fried
probe should be products can be
midway through handled with
the depth of the stainless steel tongs
product. OR with a clear-
gloved hand.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
• Filet
Immediately commence measuring internal temperatures. Using tongs or wearing clear gloves, select a
cooked Filet portion. Set the pyrometer in record mode and insert into the thickest part of the Filet
portion. Allow to stabilise then repeat this procedure with three additional Filet portions (4 temperatures
required - minimum internal temperature ≥71°C). Record the lowest measured temperature from the
checks of 4 filet portions on the checklist. When using a standard pyrometer let the temperature of each
patty probed stabilise for a few seconds, before recording the measured temperature.
• When using a blue tooth pyrometer the probe will automatically stabilise. When the temp colour changes
from green to grey, remove the probe from the product, place it into the next product to be tested and
press the capture button to record the temperature.

• McChicken Patties
Immediately commence measuring internal temperatures. Using tongs or wearing clear gloves, randomly
select a McChicken Patty. Set the pyrometer in record mode and insert into the thickest part of the
portion. When the temp colour changes from green to grey, move probe into next patty and capture the
temperature.
Repeat this procedure with three additional portions. The lowest measured temperature from the checks
of 4 portions will be recorded and displayed in BrandM8. Manual temperature entry should not be used.

• Chicken McBites
Immediately commence measuring internal temperatures. Using tongs or wearing clear gloves, randomly
select a Chicken McBite. Insert probe into the centre of the Chicken McBite. When the temp colour
changes from green to grey, move probe into next Chicken McBite and capture the temperature.
Repeat this procedure with three additional McBites. The lowest measured temperature from the checks
of 4 McBites will be recorded and displayed in BrandM8. Manual temperature entry should not be used

• Crispy Chicken Patties


Wait 1 minute prior to commencing testing, follow instructions in BrandM8.
Commence measuring internal temperatures. Using tongs or wearing clear gloves, randomly select a
Crispy Patty. Insert probe into the centre of the patty. When the temp colour changes from green to grey,
move probe into next Crispy Patty and capture the temperature.

Repeat this procedure with three additional Crispy Patty. The lowest measured temperature from the
checks of 2/4 Crispy Patty will be recorded and displayed in BrandM8. Manual temperature entry should
not be used

From March 1st, 2019, Chicken McNuggets no longer require a food safety check as they are a fully
cooked product.

5. Watch for readings that are too low


If temperatures are all at or above 74°C for Chicken products and 71°C for Filet BrandM8 will circle Y “Food
Safety” on the checklist. If all temperatures are not at or above 74°C for chicken products and 71°C for Filet,
discard entire run. Sanitise the probe, tongs and UHC tray. Follow corrective actions in BrandM8 until the
minimum acceptable temperature is met.
Undercooked Chicken and Fish products must never be served. Chicken and Fish products may be sold after
testing provided a clean, sanitised probe was used and the product met the Food Safety standard.
In BrandM8, review the temperature summary page and take corrective action if necessary.

6. Repeat for next product


Repeat steps 1 through 5 until all types of fried chicken and fish products have been checked.
In BrandM8, complete all checklists in the current checklist section.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

TIPS
• Ensure Crew are trained to follow correct cooking procedures and observe timers consistently.
• Perform required calibrations on all fryers.
• Follow standard cook times and temperatures.
• Immediately measure the temperature of all chicken products once they are removed from the
vat. (except Crispy Chicken which can only be tested 1 minute after being removed from vat)
• Crew trained not to use clumped or temperature abused products. Double-McNuggets / McBites
should not be served as they do not meet quality characteristics.
• Ensure oil in the fryer has heated up to set temperature point prior to cooking fried products.
• Ensure oil level is correct.
• Skim and filter vats as required to maintain quality of fried products

Fried Product Troubleshooting Guide


If any undercooking is suspected or if any low internal temperatures are found, DO NOT SERVE the product
and follow the guidelines set out in the following sections:

• PRODUCT
• EQUIPMENT
• PROCEDURES
Or PEP
In BrandM8, follow the troubleshooting prompts if corrective actions are required.

Product
• Raw product for visual characteristics of temperature abuse. (If products does not meet these
characteristics, you WILL NOT ACHIEVE the desired temperature range)
• McChicken and Crispy Chicken patties are not too thick and do not have folds
• McNuggets or McBites are not stuck together / doubles
• Baskets are not overfilled with product

Equipment
• Fryer temperatures and cook timers are set correctly (check “program mode”)
• Fryer has heated up to the set temperature
• Both sides of each split vat are at the required temperature
• Walls of the fryers and/or elements are free of excessive carbon build-up
• Baskets are in good condition with no broken or missing wires, allowing product to float out
• Correct baskets are in use for all products
• Oil levels in the fryers are correct. If too low, this may prevent complete coverage of products. If too high,
this may cause products to float out of baskets
• Fryers are calibrated correctly

Procedures
• Correct cooking baskets in use and not overfilled.
• Load McChicken and Crispy portions so longest parts of portions are layed horizontally in baskets to ensure
full oil coverage during cooking.
• Correct timer is used for each product
• Crew remove correct baskets from the vat once cook timer has finished

Promotional/Trial Products
• Always follow procedures as explained in the Manager’s Guides.
• Ensure BrandM8 is set up correctly for use prior to selling any promotional or trial products that require
testing

Corrective Action Section


• Corrective actions in BrandM8 must be reviewed by the Restaurant Manager / Licensee when verifying
food safety.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Restaurant Specific Emergency Recovery Procedures


Undercooked Product Incident (Example)
1. Undercooking is known or suspected

2. The product is temporarily withdrawn from The shift running Manager/Shift Supervisor
sale. liaises with the customer who has made the
complaint

3. The shift running Manager/Shift Supervisor If product is returned to the restaurant, it must
carries out a full investigation with the aid of the be Express Posted to the Customer Service
Restaurant Manager and/or Licensee. Department at Thornleigh Head Office for
evaluation.

4. All other items of the same product are


checked for undercooking and should then be
discarded.

5. A full station check is completed – product, If the problem cannot be resolved


equipment and procedures. immediately, then the shift running
Manager/Shift Supervisor should notify the
Restaurant Manager and/or licensee who will
arrange appropriate action.

6. Product integrity verified by the shift running Beef, Fish and Chicken integrity must be
Manager/Shift Supervisor prior to re-sale of completed and recorded in BrandM8 prior to
product. Any results, observations and/or re-selling the product.
corrective actions must be documented in the
BrandM8 website.

7. The incident is reported via the Restaurant


Manager, and/or the Licensee In DoneSafe. All
corrective actions taken must be documented
and documented in the BrandM8 website.

8. The Restaurant Manager reports to the


McOpCo Operations Consultant or Licensee on
the conclusions and/or detailed corrective
actions must be documented and attached to
the BrandM8 website.

9. An objective is set and an action plan


formulated to prevent re-occurrence. Record
these details in DoneSafe, this info may be
requested by McDonald’s Head Office.
FOOD
10. The McOpCo Operations Consultant or
SAFETY
Licensee follows up on the completion of the
action plan and communicates with the FIRST!
customer.

Note: These emergency recovery procedures should be adopted to suit any other similar occurrences
according to each specific event.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Restaurant Specific Emergency Recovery Procedures - Suspected


Physical (Foreign Object Incident) or Chemical Contamination Incident
EXAMPLE
1. Physical or chemical contamination known or E.g. Fry station heat lamp shatters
suspected.

2. The Manager/Shift Supervisor is notified The Manager/Shift Supervisor liaises with the
immediately and the suspected contaminated customer who has made the complaint
product is withdrawn from sale and/or the
station closed down and all
Crew/Managers/Shift Supervisors notified of this
fact.

3. The Manager/Shift Supervisor is notified If product is returned to restaurant it must be


immediately and carries out a full investigation Express Posted to the Customer Service
with the aid of the Restaurant Manager and/or Department at Sydney Head Office for
Licensee evaluation.

4. The suspected contaminated product is The product with the object in tact must be
retained for further investigation and the station express Posted to the Customer Service
is cleaned and sanitised. The product should be Department at Thornleigh Head office for
kept secure and marked with “Do Not Use” signs. evaluation.

5. The station or product is fully verified prior to re- Eg. In the case of glass contamination the
use by the shift Manager/Shift Supervisor. Check whole station has been stripped and cleaned,
product, equipment and procedures. vats filtered, bulb holder removed, bags and
boxes discarded, salt shaker emptied,
surrounding ice bins emptied.

6. The incident is reported via the Restaurant


Manager, and/or the Licensee in DoneSafe. All
immediate corrective actions taken must be
recorded in DoneSafe. If the incident is of a
serious nature, such as customer injury or
chemical contamination of food, contact the
Mac Hotline (outside business hours only) for
notification and further advice.

7. The Restaurant Manager reports to the


McOpCo Operations Consultant or Licensee on
the conclusions of the in-restaurant actions Any
results, observations and/or detailed corrective
actions taken must be documented and
attached to DoneSafe.

FOOD
8. An objective is set and an action plan
formulated to prevent re-occurrence.

9. The McOpCo Operations Consultant or SAFETY


Licensee follows up on the completion of the
action plan. This action plan may be requested
by McDonald’s Thornleigh Head Office.
FIRST!
Note: These emergency recovery procedures should be adopted to suit any other similar occurrences according to each
specific event.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Food Safety Completion Timeline Rationale


The Food Safety timeline is a guide that you will need to adapt to when completing Food Safety. The timing of
when grilled and fried products are tested will be determined by your restaurants volume and capacity needs
as per your Daily Food Safety Plan in BrandM8.

Immediately after you complete Food Safety on each platen and product ensure that the “platen integrity
sticker” records the products verified to be cooked on each platen. This will prevent crew from using platens
that are unverified.

Restaurants should only use Manual mode on 3 and 2 platen grills.

If grills or vats are turned off at any time and then turned on, all products must be verified prior to serving
customers. All platens and fried products must be verified within a 24 hour period.

Most restaurants use multiple platens for the same product. To minimise pressure during transition only ONE
platen per product needs to be verified to meet both Food Safety and Quality standards before being served
to customers.

The remaining platens and products can be verified within 24 hours of the last test. When cooking the first run
of product on these remaining platens Food Safety and Quality standards need to be achieved and recorded
in BrandM8 before serving these products to customers.

When Food Safety has been completed each day a Restaurant Manager / Licensee must check the BrandM8
website to ensure correct completion.

Food Safety Daily Plan


Using the Food Safety Daily Plan Template

The Food Safety Daily Plan should be used to plan out which products will be cooked on
each platen for every day of the week in your restaurant.

This will assist Managers/Shift Supervisor who are completing Food Safety in ensuring they
complete all necessary Food Safety checks.

The example below is using the platen layout for a restaurant that has;
• 1 x 2 platen grill
• 1 x 3 platen grill
If your restaurant uses more than 5 platens, utilise the platen 6, 7 and 8 boxes. Cross out or
N/A any boxes for platens that your restaurant either does not have, or that are not
required on a particular day.
Copies of the Food Safety Daily Plan are available on metime.

In BrandM8 Daily Food Safety Plan can be updated online the day before it is required for
it to update.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Food Safety Completion Timeline


This timeline is designed to enable regular menu to be available for All Day Favourites. As products are tested
the Manager/Shift Supervisor can communicate to the service staff to begin selling the product.

TIME ACTION NOTES


Ensure the fire up schedule is followed and
FROM Leave vat lids on until vats are heated. Wait minimum of
platen integrity stickers are filled in as food
3:30am safety verifications are completed. 30 seconds between turning on each vat
Ensure grill is it correct operating temp prior to putting
3:35 Required platens set up for 10:1 and 4:1
product down.
Required UHC slots set up for McNuggets, 10:1
3:38 and 4:1 beef Change menu product in the UHC required
Ensure grills have been steamed cleaned, and allow grill
to heat up.
Probe 4 corner patties, quality standard 3 out of 4 temps
3:50 Lay 6 x 10:1 Patties
to be between 69°C – 77.9°C and all temps ≥ 69°C.
NB. If the above is not met do not serve food
Verify additional platens as required
Ensure grills have been steamed cleaned, and allow grill
to heat up.
Probe 4 corner patties, quality standard 3 out of 4 temps
3:54 Lay 4:1 beef (reduced run size optional)
to be between 69°C – 77.9°C and all temps ≥ 69°C.
NB. If the above is not met do not serve food
Verify additional platens as required
McNuggets dropped as required (no food Cook McNuggets to order in low volume periods to
3:57 safety check) minimise waste and serve fresh product
Drop Crispy Chicken Patties
10:17 (reduced run size optional) Drop 2/4 Crispy Chicken Patties

Ensure temps are ≥ 74°C. Probe all fillets layed in the


10:19 Lay Grilled Chicken Patties (flat side down)
thickest part of the fillet and in the centre).
Ensure vat and oil temps have been reached
Allow at least 30 sec gap between dropping each
Drop 4 Filet portions product in to vats
10:21
Probe filet immediately on removal after transferring to a
UHC tray
Ensure all Filet product temps are ≥ 71°C
NB. If the above is not met do not serve food
Probe Crispy Chicken Pattie after 1 minute
Remove Crispy Chicken from vat once timer
10:23 has lapsed and wait 1 minute Ensure temps are ≥ 74°C. Probe all patties in the thickest
part in the centre of the patty.
Ensure grills have been steamed cleaned, and allow grill
to heat up.
Probe 4 corner patties, quality standard 3 out of 4 temps
10:25 Drop 3:1 Angus (reduced run size optional)
to be between 69°C – 77.9°C and all temps ≥ 69°C.
NB. If the above is not met do not serve food
Verify additional platens as required
Both menus should be available Manage UHC product accordingly and communicate
10:27
to front area
Remove BF equipment that is not required from the
10:30 Start BF clean up / changeover as required
kitchen, clean and sanitise all stations
Ensure all grill platen stickers have been updated
Complete remaining FS grill checks as per FS
Until (completed after every acceptable check)
Daily Plan
11:45am Check Food Safety completion Have another verified Manager check the completion of
all checklists In BrandM8.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Incident/Visit Reporting Donesafe


Instructions
Use the Donesafe portal to report incidents, customer-based complaints and Government Authority visits.

• An incident is any event that resulted in or could have resulted in an injury or illness to an employee,
contractor, visitor or customer.
• A customer-based complaint includes foreign objects, food poisoning allegations and packaging
complaints.
• A Government Authority visit may be conducted by a Government representative for inspection
purposes (e.g. Health Inspector, Workplace Safety Inspector or Environmental Health Officer).

STEP 1: RECORD THE DETAILS (TO BE PERFORMED BY A SHIFT MANAGER)


Ensure ALL details are 100% completed and detailed.

Note: Do not fill Donesafe out infront of the customer, or with the customer. If a customer is involved, take
down their details on a piece of paper and once they have left the restaurant, complete the Incident/Visit
Report on DoneSafe

STEP 2: DECIDE IF THE INCIDENT IS “CRITICAL”


A “CRITICAL” incident is any event that resulted in, or could have resulted in SERIOUS injury or illness to an
employee, contractor, visitor or customer of McDonald’s.

This includes any dangerous occurrence, significant hazard, serious injury or illness involving or potentially
resulting in one of the following (if in doubt, consider the incident as critical):

• Food poisoning allegation • Foreign object allegation • Undercooked product


allegation
• Admission to hospital • Fire, flood or earthquake, robbery • Damage to pressure vessel
or violence
• Ambulance called • Fall from height • Robbery or other violent
crime
• Needle stick injury • Fatality • Broken bone
• Electric shock – Must seek • McOpCo Only: Any work related • Any work related injury or
medical attention injury or illness where medical illness which is likely to require
expenses have been incurred or the person to take 5 days or
the person has had to take time more off work
off work due to the injury/illness

Before an injured worker leaves to seek medical treatment for a work injury or illness, provide them with a copy
of the Suitable Duties Letter (available on Donesafe) to be given to their treating Doctor.
All incidents must be investigated to identify the cause and ensure effective corrective actions are
implemented.

IF A CRITICAL INCIDENT OCCURS OUTSIDE OF BUSINESS HOURS (8am to 5.30pm Monday to Friday):
Contact your McDonald’s Operations Consultant or call the MAC Hotline 1800 810 377. Do not give these
phone numbers or email addresses out to members of the public. The public phone number for Customer
Service is: 02 9875 7100

FOR FURTHER INFORMATION AND INSTRUCTIONS ON USING DONESAFE,


PLEASE REFER TO THE USERGUIDES ON METIME

If the complaint relates to an Undercooked Product/Foreign Object, (refer to the Restaurant Specific
Emergency Procedures of the Food Safety Rationale) fax or log an incident in DoneSafe.

Send the foreign object by Express Post to:


Attention: Customer Service
PO Box 392
Pennant Hills NSW 2120

STEP 3: SAFETY REGULATOR NOTIFICATION (if applicable)


Your State/Territory may need to be notified of the incident. State & Territory Safety Regulator guidelines can
be found on metime
• Safety Regulator notification now forms part of the incident report.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
• McOpCo Restaurants: The McDonald’s Workplace Safety Team will attend to government notification on
your behalf.
• Franchisees are responsible for sending government notification forms, public liability or insurance reports
to their own insurance broker. Workplace Safety can advise and assist if requested.

STEP 4: CLOSE OFF INCIDENTS - To be completed by Restaurant Manager/Franchisee


The Restaurant Manager/Franchisee must review and close off each Donesafe entry to verify that:
• They are aware of the incident that has occurred.
• An investigation of the incident has been conducted to identify root causes and effective
control/prevention measures.
• The Crew and other affected parties have been consulted in relation to the proposed corrective actions.
• Corrective actions are documented in Donesafe
• Corrective actions communicated to the employee who was injured. (What has been done to prevent a
similar incident from happening again)?
• Implemented corrective actions are effective in managing the risk/hazard and will prevent reoccurrence
of the incident.

Customer Complaints Received at Restaurant Level


Contact Details
The following procedures for incidents require you to provide information via the incident/visit report and/or
sending a product to head office.

Below are the Head Office contact details:

www.mcdonalds.com.au
Ph: 02 9875 6666

Customer Service
McDonald’s Australia Limited
P.O. Box 392, Pennant Hills, NSW, 2120.
Ph: (02) 9875 7100 or (02) 9875 6728.
Fax: (02) 9875 6044

Customer Service Department


Ph: (02) 9875 7100
Fax: (02) 9875 7032

WHAT IF SOMEONE WANTS A COPY OF THE INCIDENT REPORT?


The Incident/Visit Report is an internal McDonald’s document and is not to be given to Customers or third
parties without permission from McDonald’s Legal Department. If a Customer insists, they should be referred to
McDonald’s Head Office Legal Department who will determine whether or not the Incident/Visit Report may
be released.

If a McOpCo employee is injured at work, they may have a copy of the Donesafe Report, but should ask a
Shift Manager for a copy, and should not take the copy themselves.

If an employee at a franchised McDonald’s restaurant is injured, only the Franchisee is authorised to release a
copy of the DoneSafe Report to the employee.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

1. Illness /Adverse Reaction (food poisoning / allergic


reactions etc.)
Fill out the Incident/ Visit Report in DoneSafe, ensuring you complete all sections to capture below:
• The customer’s details and those of the ill person(s) including name, address, contact phone numbers
(work and home). Record the time the complaint was taken. If a customer is a child, include name and
age.
• All Products purchased by everyone that ate together (not just the product in question).
• The time the products were purchased and record whether the order was takeaway, dine in or drive thru.
• Record all product details including use thru or use by dates and outer carton codes.
• Record approx. time of illness. Include any other information (medical consultation, characteristics of
illness).
• Explain that the complaint will be sent to head office and the customer will be contacted by a member
of the Customer Service Department.

Immediately
1. Complete the DoneSafe report .
2. The Consultant and/or Franchisee will be notified.

Head office will contact the restaurant to request relevant product sales information and Food Safety
Checklists. This information must be sent within 24 hours of a request. All of the information provided will then
be reviewed and a written response will be forwarded to the customer on the outcome of the investigation.
This should close the complaint in the majority of cases.

2. Foreign Object Complaint


Foreign objects are any objects, including insects, which are inadvertently present in food or packaging.
Irrespective of whether the foreign object was identified by the customer or the restaurant, retrieve the object
– do not throw it away, no matter how insignificant it may seem.

Fill out the Incident / Visit Report in DoneSafe, ensuring you obtain:
• The customer’s details and those of the ill person(s) including name, address, contact phone numbers
(work and home). Record the time the product was purchased and the time the complaint was reported
to the manager. If customer is a child, include name and age.
• Description of the Foreign Object, and the exact location it was found in the product.
• All Products purchased, not just the product in question.
• All product details including Use Thru or Use By dates and batch codes from the inner and outer cartons.
• Record if the products were Takeaway, Eat in or Drive-Thru.
• Incident details, including place of incident, and if any injury was sustained.
• If feedback promised to customer.
• Explain that the complaint will be sent to Head Office and the customer will be contacted in writing.

Immediately
1. Complete the DoneSafe report
2. If you have the object, send it in a sealed plastic bag, with the original Incident / Visit Report, via
Express Post to Head Office.
Note:
• If the product is a salad – only send the object.
• Peel barcode from Express Post bag or record courier consignment/tracking number and attach or
reference it on the Incident / Visit Report retained at restaurant.
• Do not put the Foreign Object in the company Red Bag.

Should you have any queries on how to handle a particular complaint, please contact the Customer Service
Department.

3. Raw Product Complaint


For products delivered to your restaurant you will need the following information:
• Use By or Use Thru date and batch codes if available.
• Delivery day or date (date is located on the distribution sticker).
• Quantity defective.
• As much detail as possible on the actual problem (be specific).
• Put aside defective product for collection and retain for two working days. Label the product so it is not
used.

NB: For foreign objects relating to raw product, refer to the foreign objects section. Foreign objects should not
be reported as Raw Product Complaints (RPCs).
McDonald’s Australia Limited Rationale – Aug – Sep 2019

• Immediately contact your Martin Brower Customer Service Representative who will complete the RPC
form on your behalf and forward to the Supplier and the McDonald’s Purchasing Department. RPC’s
can only be lodged prior to the end of shelf life only.

Providing Photos to Martin Brower (max 500kb each)


When taking photos of unacceptable product for the purpose of a Raw Product Complaint, it is best to ensure
the following information is clearly visible:
1. Carton Markings
Where applicable to the product include;
- Code Date
- Manufacture Date/Code/ Time
- Product Description and WRIN
- MB Pick Label (where available)
- Picture of the defective product / Quantity

2. Product Fault
Ensure the issue you are raising the RPC for is clearly visible in the photos provided. (For example: if raising a
RPC for damage, please ensure the damaged inner and/or damaged outer is shown).

In addition, please ensure all photos provided are clear and easy to interpret. Following this guide will assist the
supplier perform an accurate assessment and may prevent the need for additional photos or the decline of
the RPC.

Note that this is not mandatory to provide product photos when raising your RPC, however should a supplier
make the request, every effort should be made to assist with their investigation.

Bun Deliveries (fresh only)


Aryzta
For products delivered by Aryzta, immediately contact your Aryzta customer service representative with the
following information:
• Use Thru date.
• Delivery date.
• As much detail as possible on the actual problem (be specific).
• Put aside defective product for collection.
Your Aryzta customer service representative will lodge the RPC on your behalf.
Note: Foreign Objects relating to bun deliveries refer to “Foreign Object Complaint” section.

Direct Product Deliveries (eg: Fresh Milk)


Refer to the “Bun Deliveries” section above when contacting your vendor.

CO² (BOC)
For products delivered by BOC immediately contact your BOC Customer Service Representative with the
following information:
• Delivery date.
• Quantity delivered and quantity defective.
• Batch details contained on sticker on cylinder.
• As much detail on the actual problem as possible (be specific).
• Put aside defective product to be collected by BOC.

BOC Customer Service will complete the RPC forms on your behalf and forward a copy to McDonald’s Supply
Chain Department.

4. Specific Food Inquiries


A number of customers inquire from time to time on specific ingredient questions. A number of these questions
can be answered at restaurant level by referencing the Food Sensitivity information on metime. Otherwise,
direct the customer to contact Customer Service Department, or refer to the McDonald’s website.

5. Non Food Related Inquiries


You will from time to time receive an inquiry about other aspects of McDonald’s operations such as Workplace
Policies, RMHC & Environment. If you do not have an answer contact Customer Service or refer them to the
McDonald’s website.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

6. Health Department / Government Representative Visit


• Obtain proof of identification.
• Ask the Inspector the reason for the visit.
• If you require assistance during a health department visit, please contact the Customer Service
Department.
• If the visit is Safety, Security or Environment related contact the Workplace Safety Department.
• If food samples need to be taken, take a duplicate sample at the same time and refrigerate (unless
sample is taken directly from the freezer, then it should remain frozen). Store the sample in a cup with a lid
or wrapped in a zip-lock bag and mark “do not discard”. Make a note of the date codes used in the
product being sampled.
• Give the inspector a brief safety orientation before allowing entry behind the counter (i.e. identify
emergency exits and hazards)
• Walk through the restaurant with the Inspector and assist where necessary (do not attempt to answer
questions that you do not know the answer to, you can always get back to them once you have sourced
the correct answer).
• Take notes as points arise.
• When the Inspector is leaving, escort them out and ask then whether further follow-up will be required.
• Notify Restaurant Manager, McOpCo Consultant or Franchisee of the visit.
• After Inspector has left, complete a DoneSafe Report Form including the following information:
1. A list of products sampled or other samples taken.
2. Product codes of any sampled products.A detailed description of the details of the visit.List of actions
required as requested by the inspector / government rep

7. SDA Union Visit


Under the McDonald’s Australia Enterprise Agreement 2013, the Shop, Distributive and Allied Employees
Association (the “SDA”) are entitled to visit our restaurants to meet with our employees on paid time.
Specifically this relates to new employee orientation shifts and during crew meetings. At all other occasions
the SDA should meet with employees and their members before or after their shift or during an unpaid meal
break.

• If your Restaurant is visited by a SDA Union Representative, you must fill in a DoneSafe Report within 48
hours of the visit. Follow the prompts in the DoneSafe portal to complete.

Should you have any questions about how to properly complete the incident notification form or for advice
regarding union visits, please contact your region’s Human Resources Business Partner or visit metime for more
information.

8. Mac Hotline
1800 810 377
The MAC Hotline is available to McDonald’s Personnel only. The telephone number is not to be given out to
customers or media under any circumstances.

The MAC Hotline is an internal paging system available after hours for urgent, serious incidents, complaints or
enquiries in the areas of Food Safety, Media, Safety, Security and Marketing. During business hours please
contact the relevant departments at Head Office directly. Representatives from these Departments will
answer your urgent after hours calls.

1. Media Enquiries / Major Disaster / Marketing


The MAC Hotline is available for you to call when faced with unexpected media attention, media
emergencies and major disasters only. Use this service if:
• You are approached for a comment by a metropolitan radio station, TV station or state-wide or National
newspaper.
• TV crew or journalist arrive at your restaurant unexpectedly
• A major disaster occurs that may attract media attention
• You need an urgent answer on important Marketing issues that require immediate attention.
• A major safety or security incident has occurred
• A major environmental incident has occurred
Note: the MAC Hotline SHOULD NOT be used for enquiries on a new promotion due to start. The promotional
folder or Manager’s Guide contains details on who should be contacted if a restaurant does not have
something or is in need of something. This information is located on metime.
McDonald’s Australia Limited Rationale – Aug – Sep 2019
2. Food Safety
The MAC Hotline is available for you to call when you need assistance with issues that relate to serious food
complaints that occur outside normal business hours.

Use this service if you:


• Have more than one person with alleged Food Poisoning.
• Have detected a serious Food Safety issue with raw product

The Food Safety line is to be used in emergencies and does not replace the existing procedures for handling
customer complaints outlined in this section.
Allergen information is contained on metime and ingredient information can be found on the McDonald’s
website, or obtained by contacting the Customer Service Representatives during business hours. Allergen and
ingredient information on promotional products can be found in the product promotional managers guide or
on metime.

3. Safety and Security


The MAC Hotline should be used to report any emergencies and serious safety incidents which occur after
hours, such as a robbery or a significant injury or dangerous occurrence. Refer to your Emergency Procedures
Flipchart and contact Workplace Safety for more information.

9. Robbery Checklist
• Secure the premises and call Police (Do NOT disclose the amount stolen).
• Contact your Restaurant Manager, Franchisee or Consultant. For McOpCo Restaurants, if your Consultant
is unavailable, contact your Operations Manager.
• Refer to the “Security Incident” tab of the Emergency Procedures Flipchart.
• Report the incident to the Workplace Safety Department 02 9875 6666 (during business hours) or MAC
Hotline 1800 810 377 (after hours) as soon as possible.
• If applicable call the parents of all crew (under 18 years) involved in the robbery.
• Complete a DoneSafe report within 2 hours of the incident occurring.
• If required, contact Drake Workwise to arrange trauma counselling on 1800 084 525. Ensure all employees
and parents are aware of the availability of the counselling service and provide them with the contact
number.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Delivery Acceptance Procedures


McDonald’s restaurants should only accept product deliveries from McDonald’s approved
suppliers.

CATEGORY EVALUATION PROCEDURE ACCEPT IF REJECT IF


CHILLED • Martin Brower driver to give the print out to the manager in 1. Legible date 1. Missing or
PRODUCTS charge of the delivery. code. illegible date
• Manager to review the temperature print out from the 2. Temperature code.
Martin Brower driver: between 2. Temperature
o If the temperature is between 1 and 5°C, accept the 1°C and 5 above 5°C or
entire delivery. No further chilled temperature checks °C. below 1°C.
required. 3. Sealed 3. Damaged
o If the temperature is greater than 5°C, the driver will intact cartons.
provide a second temperature print out. cartons.
o If the second temperature is between 1°C and 5°C,
accept the entire delivery.
o If the second temperature is above 5°C, reject the
entire chilled delivery
• Visually check cartons for date code.
• Place the chilled products directly into the walk-in
refrigerator.
• Using the Food Safety app, take a photo of the
temperature delivery receipt and enter the details of the
delivery

• Specifically for ALL Liquid Shake and Sundae mix products


LIQUID 1.Temperature 1.Temperature
SHAKE & between 1.7°C below 1.7 or
SUNDAE to 4.4°C above 4.4°C
MIX
FROZEN • Martin Brower driver to give the print out to the manager in 1. Legible date 1. Missing or
PRODUCTS charge of the delivery. code. illegible date
• Manager to review the temperature print out from the 2. Temperature code.
Martin Brower driver: colder than - 2. Temperature
o If temperature is colder than -16°C, 16°C for warmer than -
accept entire delivery. No further frozen temperature apple pies or 16°C for
checks required. colder than - apple pies or
o If temperature is between -16°C and - 12°C for all warmer than -
12°C, accept the entire delivery except for apple other 12°C for other
pies. products. products.
o The driver will check apple pies and provide
the print out. If the apple pies are warmer than -16°C,
reject apple pies only.
o If temperature is warmer than -12°C,
the driver will repeat the temperature check with
another box and provide the print out.
o If the temperature is still warmer than -
12°C, reject the entire frozen delivery.
• Visually check cartons for date code.
• Place the frozen products directly into freezer.
• Using the Food Safety app, take a photo of the
temperature delivery receipt and enter the details of the
delivery

Note: Chilled and Frozen temperatures are logged by the Martin Brower truck system automatically.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

CATEGORY EVALUATION PROCEDURE ACCEPT IF REJECT IF


MILK • Place the delivered milk directly in the walk-in refrigerator, 1. Legible date 1. Missing or
on shelving or pallets. code. illegible date
• Using a clean, sanitised needle probe, place the probe 2. Temperature code.
between two bottles of milk and record the temperature. between 2. Temperature
• If the temperature is between 1 and 5°C, accept the 1°C and 5 above 5°C or
delivery. No further temperature checks required. °C. below 1°C.
• If the temperature is above 5°C, open a bottle of milk and 3. Sealed 3. Leaking
place a clean sanitised liquid probe into the bottle. bottles bottles
• If the temperature is between 1 and 5°C, accept delivery.
• If the temperature is above 5°C, reject the delivery.
• If the product is accepted, use the bottle that was
opened first.
• Using the Food Safety app, enter the details of the delivery
and probe milk following the prompts on the Food Safety
app
TRANSFERS • Only full unopened boxes can be requested for transfer. 1. Chilled 1. Product is out
• Product must only be transferred in its original outer product of
packaging to ensure traceability of product. temperature acceptable
between 1 temperature.
CHILLED OR • Chilled and frozen products should only be transported in °C and 5 °C; 2. Product
FROZEN an approved refrigerated vehicle by Martin Brower. frozen integrity is
• All products must be transferred under the strict supervision product compromised
of McDonald’s employees to ensure integrity of the temperature
product and prevent product abuse. max -12°C.
• Ensure the area in the transportation vehicle is clean and 2. The integrity
free of debris to reduce the risk of potential of the
contamination. product is
• Frozen products must remain frozen and chilled must satisfactory.
remain chilled. Temperature verification must be recorded
before product leaves one restaurant and then after the
product arrives at the second restaurant.
• Record both the transfer docket number and the arrival
temperature in the Food Safety App.
• If the product temperature does not meet the
requirements, the product must be discarded and not
used.
• Using the Food Safety app, enter the details of the transfer
• Ensure transferred product is used first.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

McDonald’s Pest Management Program


Guidelines
Pests (e.g. flying, crawling insects, birds and rodents) can pose a serious Food Safety hazard to food premises.
Pests create two main problems; firstly they can damage food supplies and facilities; and secondly they can
contaminate food, utensils and equipment with disease causing bacteria. An effective pest management
program is a critical part of the McDonald’s Food Safety plan.

Three general rules for the management of pests are:


1. Deny pests food, water and shelter by following good cleaning, sanitation and housekeeping practices.
2. Minimise the risk of pests entering the premises by pest proofing the building.
3. Work with a licensed and registered Pest Control Company.

Restaurant’s Responsibility
The restaurant must arrange for a registered Pest Control Company to inspect the restaurant a minimum of
every three months or more frequently if the need arises.

Evidence of Pests / Pest Sightings


• If an employee sights any evidence of pests (e.g. cardboard boxes look chewed or droppings of pests
are found) they need to notify the shift manager immediately. It is shift manager’s responsibility to
complete the “Pest Sighting Log” in the Brand M8 app.
• If pests are sighted in the restaurant call your Pest Control Company immediately as it is essential the issue
is addressed. Do not wait until your next scheduled inspection.

Pest Control Company Visits


• Discuss with the Pest Control Technician any sightings or problems noticed since the last visit.
• Review the pest sighting log report (refer to report instructions on metime)
• Ensure the Pest Control Technician reviews and digitally signs off the “Pest Sighting Log” on arrival and
takes any appropriate actions.
• Ensure that the Pest Control Technician completes and digitally signs the “Pest Inspection Report” in the
Brand M8 app.
o The “Pest Inspection Report” is located in the Brand M8 app and can be completed as required. If
your Pest Control Technician inspects and treats your restaurant monthly, then the report must be
completed monthly. If your Pest Control Technician visits your restaurant quarterly (which is the
minimum requirement) then the report must be completed quarterly. The shift manager is responsible
for following up on any actions raised by the Pest Control Technician that are to be completed by the
restaurant (e.g. repair ceiling/ wall crack, cleaning etc.). If these tasks cannot be completed by the
shift manager (i.e. repairs need to be done by a tradesperson) then the shift manager is responsible
for communicating these needs to their Restaurant Manager or Licensee.

Pest Controller’s Responsibility


The Pest Control Technician is responsible for;
• Completing a thorough inspection of the restaurant for pests and treating areas accordingly on an
agreed frequency with the restaurant.
• Reviewing the “Pest Sighting Log” report on arrival and taking appropriate actions.
• Discussing any sightings or problems noticed since the last visit with the shift manager.
• Recording all pest control inspections, observations, recommendations and the actions taken on the
“Pest Inspection Report” in the Brand M8 app.
• Digitally signing the “Pest Inspection Report” along with the shift manager once the inspection is
completed as proof of service.
• In addition, the Pest Control Company may provide their inspection report that can be added to the Pest
Management App / Portal.
McDonald’s Australia Limited Rationale – Aug – Sep 2019

Supplier and Corporate ATCQ (Across the Counter Quality) and


BTCQ (Behind the Counter Quality)

McDonald’s relies on support from our Corporate team and Suppliers to ensure we deliver Quality products to
our restaurants for our customers. Periodically, suppliers and Corporate Staff may organise visits to the
restaurants to review product quality.

ATCQ completion will not interfere with restaurant operations and our restaurant teams serving customers,
unless a food safety or quality issue is identified. Under such circumstances, access to behind the front counter
will be requested upon showing identification (Business card). This will then lead to a BTCQ. Restaurants must
NOT give access to anyone behind the front counter without checking identification.

ATCQ – these surveys and purchases are normally completed unannounced but can be announced. They are
used to evaluate new products, trial products, changes in existing products or core menu items. Suppliers
and/or Corporate Staff may purchase items, evaluate and provide feedback.

BTCQ – these surveys and purchases are completed announced as they involve access to the restaurant
behind the front counter. They will be completed outside of peak hours (unless a food safety risk is identified)
and both the Corporate Staff and Supplier will have business cards presented as ID. Peak hours are
traditionally 8am-10am, 12pm-2pm and 6pm-8pm. If the restaurant is busy outside of these times, the Supplier /
Corporate Staff will manage accordingly with the Shift Manager.

Feedback will be provided to the most senior manager on the shift or Licensee / Consultant if they are present.
Feedback may also be given to the Consultant / Licensee after a BTCQ or ATCQ.

If the restaurant is unsure of the person that has asked for access to the restaurant or wants to ask for more
information, they can call customer service on 02 9875 6666 or after hours call the Mac Hotline on 1800 810
377.

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