1. Key Point for Day 3 MDP
Gold Standard Quality
- Appearance
- Temperature / texture
- Taste
Troubleshooting French fries
Limp, greasy, soggy fries
- Vat temperature/timer setting incorrect – change all settings ASAP
- Oil is old – check and change as needed
- Fries thawed and refrozen – discard as close, never re-freeze
- Fries pulled early when cooking – check crew procedures
- Rocovery time incorrect – check recovery time
- Product left over the vat for too long – only drain 5 – 10 seconds
- Holding time exceeded – check holding times and discard old times
Light / dark fries
- Oil level incorrect – top up if required
- New oil – oil will color after several runs
- Vat temperature/timer setting incorrect – change all settings ASAP
- Oil is old – check and change as needed
Sticking together
- Basket not seasoned – season basket in oil prior to filing up
- Not shaken – check procedures, shake after 30 seconds
- Baskets overfilled – check crew procedures
- Low oil level – top up if required
Cold, bland, improper salting
- Fries over held – holding time only 7 minutes, package fries just before serving
- Front 2 ribbon racks used – check procedures: do not use cold zone
- Fries not salted, under salted – salt fries immediately after dumping into the dump area
- Too much salt or too little salt – use triple arch motion to salt fries. Salt each basket separately
Short Fries / low yield
- Improper delivery and storage – handles fried with TLC. One drop from waist high will reduce yield by
10%. Check for excessive ice crystals.
- Incorrectly handling basketing fries – observe ‘double pass’ method for manual fry basketing, criss-cross
for fry dispensers. Observe FIFO for basketed fries
–
F. Ensure vat recovery time is 100 seconds or less for
electric, 145 seconds of less for gas fryers
- Improper holding and serving – do not hold cook fries longer than 7 minutes. Observe FIFO.

2. Oil quality and troubleshooting
Taste attributes that indicate oil needs to be changed – burnt, bitter, rancid, or slightly soapy with a harsh
after taste.
Possible causes of short oil life – not skinning frequently or filtering daily. Carbon built up in vat
Services system map Key Success Factor
-
Service employees are courteous to guests and attentive to the guest’s needs
Service employees effectively communicate with guests
All orders are double checked for accuracy.
Guest recovery process is in place and followed
DT: order take/casher responsibilities are split if 4 or more crew are scheduled in DT
Shift/service manager responds appropriately where there are 3 or more cars in line at the DT order
point
FC, shift/service manager responds appropriately when there are 3 or more guests in line at a register
Shift management system map Key Success Factor – system impacted: Production &Services
-
Managers visible on floor actively managing by observing service and production barriers, danger zones
and crew positions.
Pre-shift checklist is used
Shift manager is shift certified
Crew are positioned according to the positioning guide and stay in position
Shift targets/information are communicated to all employees
Crew recognized and rewarded for meeting targets or excellent performance
Shift manager interacts with guest, follows guest recovery process when necessary and role models
hospitality
Travel path is conducted by manager every half hour, priorities are set and action taken
Production system Map Key Success Factor – system impacted: Services
-
Initiator stay in position
French fries person stays in position according to the positioning guide
All stations are properly stocked for 24/2
Restaurant manager ensures MFY procedures are executed according to standard
Restaurant maintains UHC charts and ensures cabinet levels match
Shift manager responds appropriately where there are 3 or more orders on KVS or 3 or less orders of
fries prepared