Breakfast Yum Burger: Product Manual / Assembly Guide

CLEAN EDGE MANPOWER SOLUTION
387 Quirino st. Barangay Sto Cristo Angeles City

Tel Nos. 045-304-0513 / [email protected]
www.cleanedgemanpowersolution.com
PRODUCT MANUAL / ASSEMBLY GUIDE
BREAKFAST YUM
BURGER
1
This document is a property of CLEANEDGE Manpower Solution. Any un authorized use or
reproduction is prohibited.
TABLE OF CONTENTS
I. Gold Standard Qualities Page 2 – 3
II. Raw Material and Packaging Material Issuance Page 4 – 5
III. List of Equipment, Facilities, Tools and Utensils Page 5
1. Tools and Utensils Page 5
IV. Food Safety Critical Points Page 5
V. Opening and Back-up Procedures Page 6
1. Prepare the Packaging Materials Page 6
2. Prepare the Tools and Utensils Page 6
3. Prepare the Raw Materials Page 6
VI. Assembly Procedures Page 7 – 8
VII. Service Guidelines Page 9 – 10
1. Applicable Transactions Page 9
2. Assembly Time Page 9
3. Ordering Tasks Page 9
4. Assembly Tasks
 Order Slip Code / Calling Code Page 9
 Utensils Required Page 9
5. Bagging / Presentation Page 10
1
I. GOLD STANDARD QUALITIES
BREAKFAST YUM BURGER
BREAKFAST YUM BURGER
Burger sandwich filled with beef patty and fried egg garnished with Special Burger Dressing.
o YUM BUNS
Appearance / Color : Uniform golden brown / well-shaped / with minimal creases /

not crumpled / crust is evenly caramelized and toasted /
crumb has fine air holes
Flavor / Aroma : Slightly sweet / not doughy nor yeasty / no off-flavor
Texture : Soft and spongy / not dry nor soggy
1
o YUM PATTY
Appearance / Color : Brown to dark brown in color / Whole / Has no breakage /

Without raw meat appearance / Generally not burnt
Flavor / Aroma : Right level of saltiness / Slightly spicy / Fully cooked / No raw
taste / No burnt taste / With right blend of seasoning
Texture : Tender and juicy / Thoroughly-cooked
o SPECIAL BURGER DRESSING
Appearance / Color : Light pink to peach in color / with presence of pickle relish
Flavor / Aroma : Creamy and sweet with slight tangy note
Texture : Thick, smooth and spreadable / Has no lumps
o EGG
Appearance / Color : Full and Well- Formed / Whole / Circular / Slightly Oily and
Glossy
Flavor / Aroma : Characteristic Fried Egg Flavor
Texture : Egg white is firm but tender / Egg Yolk is well-done but
not Dry.
Serving Temperature : at least 130°F (based on patty edge temperature)
o PACKAGING
Appearance : No print smears; free from dirt
Condition : No torn or ripped portion, cuts or punctures; not deformed
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II. RAW MATERIAL AND PACKAGING MATERIAL ISSUANCE

A. RAW MATERIAL
PACKAGING
ITEM NAME ITEM DESCRIPTION UOI PRIMARY SECONDARY
Pack
RY Buns Bun,regular 10 buns
(for RY/RYC) yum,10pcs/pack
/ pack
Case
Special Burger Dressing,burger,special,3 6 packs /
Dressing kg/bag,6 bag/cs
case
Egg, fresh, medium, in Tray

Eggs carton tray, 56-60g/pcs, 30 30 pcs /
pcs/tray tray
Can
Oil, coconut, cooking,
Cooking Oil 17kg /
17kgs net/tin
can
Pack
Iodized Salt Salt, iodized, 1 kg/pk
1 kg /
pack
1
B. PACKAGING MATERIALS
ITEM NAME ITEM DESCRIPTION UOI PACKAGING
Wrapper,generic2,red,250pcs/p
Generic Wrapper k
Pack
Blue Sticker OUTSIDE PURCHASE
III. LIST OF TOOLS AND UTENSILS

NOTE: Use existing Tools and Utensils for Preparing, Cooking, Portioning and Holding RY Patties, Special Burger
Dressing, Eggs, and Buns.
IV. FOOD SAFETY CRITICAL POINTS
To protect and maintain food safety:
 Always follow the guidelines and directions on washing and sanitizing hands before and
after handling raw materials, food, tools, utensils, packaging, equipment and other items
in the Food Safety Manual.
 Always follow the guidelines and directions in the Food Safety Manual set by
CLEAN EDGE MANPOWER SOLUTION.
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V. OPENING PROCEDURES
PROCEDURES ILLUSTRATION
1. PREPARE THE PACKAGING MATERIALS
1.1 Ensure that stocks are enough and ready for
the day’s operation.
1.2 Get required number of packaging and arrange
on the designated station:
 Generic Wrapper
 Sticker
Notes:
 Observe FIFO. Get unused packaging
from the previous day's operation before
opening new packaging packs.
 Make sure that packaging is free from
sanitation defects and other forms of
contamination.
2. PREPARE TOOLS & UTENSILS
2.1 Sanitize all tools and utensils to be used. Make

sure these are completely dried before use.
3. PREPARE RAW MATERIALS
4.1 YUM BUNS, YUM PATTIES, EGG, SPECIAL

BURGER DRESSING
Follow existing preparation procedures and

holding parameters of the Yum Buns, Yum
Patties, Egg, Special Burger Dressing.
1
VI. ASSEMBLY PROCEDURES

PROCEDURES ILLUSTRATION
CRITICAL POINT!
 Make sure that your hands are washed and sanitized
before handling any product.
1. Prepare Generic Wrapper.
2. Place the crown and heel of the Yum buns in the bun
toaster and toast the crown and heel.
3. Place the crown and heel on the bun tray after toasting.
4. Using the hamburger tongs, get one Yum patty from the
holding cabinet and place it on top of the bun heel.
5. Using the ecko turner, get one fried from the holding
cabinet and place it on top of the Yum patty.
Note:
 By default, the breakfast burger is served with a Fried
“Sunny Side Up” Egg, however, we may also serve it
with a scrambled egg if a customer requests for it.
Use 1 full egg for the scrambled egg.
6. Get the traex dispenser containing the Special Burger

Dressing and dispense one full shot of the Special Burger
Dressing on top of the fried egg. This is approximately 8 –
12 grams.
7. Place the toasted Yum Bun crown on top of the Special

Burger Dressing.
8. Place the assembled burger at the center of the generic

wrapper using sanitized hands in an upright position. Bun
heel at the bottom and bun crown at the top.
The Longer side of the wrapper should be parallel to the

person wrapping the burger.
NOTE:
 Wipe oil and juice smudges on the bun, if there is
any, using absorbent paper
1
9. Fold the lower side of the wrapper to cover 3/4 of the

crown’s surface.
10. Fold the upper side over the first folded side.
11. Pinch-fold the side flaps and fold under.
CRITICAL POINT!
 Do not wrap the burger too tightly to avoid
deforming the burger.
12. Place a blue sticker on the wrapper to distinguish it as

the Breakfast Yum Burger.
13. Place the wrapped burger on the microwavable food pan.
14. Microwave the packed burger. You may microwave a

maximum of 6 burgers and minimum of 1 burger at a
time. Follow Microwaving time of RY Burger.
 MICROWAVING TIME:
Button #
# of Microwaving Amana Amana
Burgers Time RC22-LW RC22-S /
Sharp
1 0:03 1 1
2 0:05 2 2
3 0:07 3 3
4 0:09 4 4
5 0:12 5 5
6 0:15 6 6
15. Get the microwaved burger and place it in the food

warmer. Hold.
 HOLDING TIME:
10 minutes, Food Warmer
 SERVING TEMPERATURE: at least 130 oF
1
VII. SERVICE GUIDELINES

PROCEDURES DETAILS
1. APPLICABLE TRANSACTIONS  Applicable for Dine-in, Take home, Express Delivery
Service (JEDS), and Drive-Thru transactions.
 Valid for transactions using the Peso gift certificates
(GC).
 Discounts: applicable for Senior Citizen’s discount (SCDISC),
Person with Disability (PWD) and Employee discount (EDIS).
2. ASSEMBLY TIME NOTES:

 Assembly Time is 55 seconds.
 For outside order taker (OOT), call the order in advance to
inform grillman to assemble the product.
3. ORDERING TASKS For suggestive selling spiels and strike rate references, please
refer to Marketing guidelines.
Before Punching the Orders - check the following before

punching:
1. Dine-in or Take home
2. Value meal upgrade or solo order
3. Quantity
NOTE:
 It is essential that orders are clear before punching to minimize

voiding or refunding.
4. ASSEMBLY TASKS  Order Slip Code / Calling Code
PRODUCTS OS CODE CALLING CODE

Breakfast
Breakfast Yum Burger Breakfast Burger
Burger
1
5. BAGGING / PRESENTATION
5.1. Product should be placed in

an upright position and firm
on the tray and in the bag.
1

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What are the quality standards for each component of the Breakfast Yum Burger?

What are the quality standards for each component of the Breakfast Yum Burger?

CLEAN EDGE MANPOWER SOLUTION

387 Quirino st. Barangay Sto Cristo Angeles City

PRODUCT MANUAL / ASSEMBLY GUIDE

I. GOLD STANDARD QUALITIES

BREAKFAST YUM BURGER

BREAKFAST YUM BURGER

Appearance / Color : Uniform golden brown / well-shaped / with minimal creases /

Flavor / Aroma : Slightly sweet / not doughy nor yeasty / no off-flavor

Texture : Soft and spongy / not dry nor soggy

Appearance / Color : Brown to dark brown in color / Whole / Has no breakage /

Texture : Tender and juicy / Thoroughly-cooked

o SPECIAL BURGER DRESSING

Flavor / Aroma : Creamy and sweet with slight tangy note

Texture : Thick, smooth and spreadable / Has no lumps

Flavor / Aroma : Characteristic Fried Egg Flavor

Serving Temperature : at least 130°F (based on patty edge temperature)

Appearance : No print smears; free from dirt

Condition : No torn or ripped portion, cuts or punctures; not deformed

II. RAW MATERIAL AND PACKAGING MATERIAL ISSUANCE

Egg, fresh, medium, in Tray

Blue Sticker OUTSIDE PURCHASE

III. LIST OF TOOLS AND UTENSILS

IV. FOOD SAFETY CRITICAL POINTS

To protect and maintain food safety:

2.1 Sanitize all tools and utensils to be used. Make

3. PREPARE RAW MATERIALS

4.1 YUM BUNS, YUM PATTIES, EGG, SPECIAL

Follow existing preparation procedures and

VI. ASSEMBLY PROCEDURES

6. Get the traex dispenser containing the Special Burger

7. Place the toasted Yum Bun crown on top of the Special

8. Place the assembled burger at the center of the generic

The Longer side of the wrapper should be parallel to the

9. Fold the lower side of the wrapper to cover 3/4 of the

11. Pinch-fold the side flaps and fold under.

12. Place a blue sticker on the wrapper to distinguish it as

13. Place the wrapped burger on the microwavable food pan.

14. Microwave the packed burger. You may microwave a

15. Get the microwaved burger and place it in the food

 SERVING TEMPERATURE: at least 130 oF

VII. SERVICE GUIDELINES

2. ASSEMBLY TIME NOTES:

Before Punching the Orders - check the following before

 It is essential that orders are clear before punching to minimize

4. ASSEMBLY TASKS  Order Slip Code / Calling Code

PRODUCTS OS CODE CALLING CODE

5.1. Product should be placed in

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