Pineapple Juice Manual October2018 (Oman)

JOLLIBEE FOODS CORPORATION
PINEAPPLE JUICE MANUAL

JOLLIBEE OMAN
Code: Revision No.: 00 Issue No. 01
Date of Issue: Supersedes: NA Page No: 1 of
Reason for Revision:
Prepared by: JPMigriño Reviewed by: CSYusoo Approved by: EFBarin
Date: Date: Date:
I. GOLD STANDARD QUALITIES
PINEAPPLE JUICE
A. PRODUCT DESCRIPTION • Refreshing beverage with a characteristic pineapple juice

flavor with the right blend of sweetness and sourness
B. SENSORY PROPERTIES
1. Appearance/Color • Yellow to light yellow beverage
2. Body • Smooth with occasional bits of pulp
3. Flavor • Characteristic pineapple juice flavor with the right blend of
sweetness and sourness
CONFORME:
Jeoffrey M. Alob Jr. Jollibee Al Khuwair Oman/ Restaurant Manager 31-Oct-18
Signature Over Printed Name Company/Position Date
_____________________________________________________________________________________________
This material is for JFC USE ONLY. Any unauthorized use or reproduction is prohibited.
Date: Date: Date:
II. LIST OF RAW MATERIAL ISSUANCE
RAW MATERIAL
PACKAGING
ITEM NAME UOI
PRIMARY SECONDARY
1. Pineapple Juice Pack
2.
Sugar, refined, Pack
white
PACKAGING MATERIALS
ITEM NAME QTY IMAGE
16 oz Cup with lid

1
Plastic Bending Straw

2
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
III. LIST OF EQUIPMENT, FACILITIES, TOOLS AND UTENSILS
A. EQUIPMENT AND FACILITIES
ITEM NAME USAGE

1 Crathco Juice Dispenser To hold and dispense pineapple juice.
2 Ice Machine To produce and hold ice
3 Digital Weighing Scale To weigh sugar requirement for pineapple juice mixture
B. LIST OF TOOLS AND UTENSILS
ITEM NAME QTY USAGE IMAGE
 To contain iced cold water

Stockpot, S/S 28
1 2  To contain pineapple juice during
cm
batch preparation
 To contain the portioned sugar

1/9 x 4 S/S food
2 1 during weighing and batch
pan
preparation
 To stir pineapple juice during back

3 Wire Whisk 1
up preparation
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
ITEM NAME QTY USAGE IMAGE
4 Ice scooper 1  To portion ice
5 Can Opener 1  To open can of pineapple juice
Measuring  To measure water and ice

6 1
Pitcher requirement for pineapple juice
 To portion sugar for pineapple

7 Sugar Scooper 1
juice mixture
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
II. OPENING PROCEDURE

PROCEDURES
1. PREPARE tools and utensils.
Prepare and arrange all tools and utensils to be used in the station.
NOTES:
 Make sure the tools and utensils are clean and sanitized prior to use to prevent contamination.
2. SET UP juice dispenser.
Refer to the Crathco Manual for assembly.
3. SANITIZE juice dispenser
Sanitize the dispenser following the prescribed procedure in the C&S Manual (Reference No. S-6). Allow
to air dry.
NOTES:
 DO NOT tilt the dispenser more than 45 oF from its upright position to avoid damaging its refrigeration
system.
 Make sure the equipment is clean and sanitized prior to use to prevent contamination.
4. PREPARE the juice mixture
a. PINEAPPLE JUICE
a.1 Bring out the cans of pineapple juice. Check quality of can and
shelf-life prior to use. Refer to the table below for the required
number of recipes per Crathco model:
TYPE OF
CAPACITY
CRATHCO NO. OF Cans
PER MODEL
DISPENSER
18 liters /bowl
Regular 6 Cans
(approx)
NOTE:
 DO NOT store pineapple juice cans inside the chiller. Prolonged exposure of pineapple juice cans
inside the chiller will result to formation of rust.
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
PROCEDURES
a.2 Fill 28 cm stockpot with one (1) slightly heaping ice using a
pitcher then add one (1) pitcher of water. Ratio is 1:0.5
(Refer to table below).
• Place a cover on the stockpot to prevent possible contamination and set aside.
Ice Water
1 pitcher 1 pitcher
NOTE:
 Chilled water is required to attain desired serving temperature.

 Temperature of ice cold water is 35 - 37 oF.
a.3 Open can of pineapple juice and pour all contents in a clean
dry 28 cm stockpot.
NOTE:
 Before opening the cans, ensure that the lids are washed and cleaned.
 Minimum of 1 Can and maximum of 6 cans.
Pineapple Juice using DOLE
PINEAPPLE JUICE ICE WATER REFINED SUGAR
1 can 1L 142 grams
2 Cans 2.1 L 284 grams
3 cans 3.2 L 426 grams
6cans 6.4 L 851 grams
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
PROCEDURES
a.4 Pour the prepared iced cold water directly into the stockpot containing the pineapple juice.
a.5 Weigh the required amount of sugar needed in a separate food pan then add into the mixture
(see above table).
a.6 Stir the mixture thoroughly using a wire whisk. Make sure that mixture have completely dissolved
in order to achieve desired product taste.
a.7 Immediately pour the mixture in the juice dispenser then cover.
a.8 “Turn on” the unit and allow pineapple juice to chill in the dispenser for 30 minutes prior to
serving to customers.
NOTES:
 DO NOT serve pineapple if serving temperature of 35 oF to 40 oF (2 oC to 4oC ) is not yet

achieved.
 DO NOT turn on the unit without any liquid in the bowl. This will damage the unit’s cooling
system.
 DO NOT forget to turn on the unit once the drink is transferred.
➢ Monitor Holding time: 6 hours including chilling time.
NOTE:
 Discard Pineapple juice if beyond the holding time or if any of the following signs of spoilage
are observed:
a. Fermented taste and smell.

b. Slightly dark in color appearance
5.1. Prepare the packaging materials to be used. Arrange these

properly in the counter island.
5.2. Fill the ice bin with ice.
NOTE:
 Make sure ice is potable and free from any sanitation defect.
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
III. OPERATING PROCEDURE
PROCEDURES
A. ASSEMBLY PROCEDURE Make sure that cup is free from any form of sanitation defect and
cracks.
1. GET cup. 2.a. Fill cup with ice 2-3 cms from the bottom of the cup. This is
approximately 60-70 grams.
CUP SIZE ICE LEVEL EQUIV. WT PJ VOLUME
2 -3 cm from
16 oz cup the bottom of 60-70 grams 325-335

the cup grams
NOTE:
 Always hold the cup at its body and never by the rim to prevent
contamination.
2. DISPENSE the pineapple 2.b. Fill the cup with the drink up to about 1 cm below the brim.
juice.
SERVING TEMPERATURE : ≤ 40oF (≤ 4oC)
3. SERVE the product. Refill the dispenser when the level of pineapple juice reaches the 2-
liter line to prevent froth formation. Excess froth causes
fermentation.
B. REFILLING PROCEDURE
NOTE:
• Depending on your store’s historical requirement and the

quantity of juice in the bowl/s refilling of the juice dispenser
is no longer necessary at least an hour before closing time.
• Dispense drinks until only one (1) serving is left in the bowl.
This serving may still be dispensed and served provided that
the unit is turned off.
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
IV. CLOSING PROCEDURE
1. DISCARD leftover in the 1.a. Completely drain pineapple juice in the dispenser to a stockpot.
juice dispenser.
1.b. Record weight of pineapple juice in the wastage
notebook then discard.
NOTE:
STRICTLY NO LEFT OVERS.
2. ARRANGE unused Properly arrange and return all unused packaging materials in their
packaging materials. respective packs for next day’s use. Make sure to properly cover or
seal the packs to prevent contamination.
3. BRING all used tools to Bring all tools and utensils to the back sink for proper washing. Follow
the back sink. procedures for washing and sanitizing of tools in the C&S Manual
(with Reference Code G-9 or G-10). Allow to air dry.
4. CLEAN and SANITIZE the Wipe surface of the condiment bin with a clean towel soaked in APS
condiment bin. solution.
5. CLEAN and SANITIZE the Clean the juice dispenser following the prescribed procedures in the
juice dispenser. C&S Manual.
6. Clean as you go.
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
V. RAW MATERIAL SPECIFICATIONS
Storage/ Shelf-Life
Product Unit Issue Yield Label/ Code
Primary Secondary Tertiary
Pineapple 1. li or 1048.5 6.20 servings / Product Name: 100% DP+ 18

Juice grams / can pack Juice months,
Brand: DOLE Room Temp
Max stacking MFG: DD MM YYYY 27-32oC
height: 2 layers EXP: DD MM YYYY (80-90oF)
Where:
DD = day
MM = month
YYYY = year
Labeling material:
Multi-color ink
Sugar, Refined pack MPP DP + 2 years, DO + 3

Pure Refined Cane room temp. months,
Sugar room
5 kgs temp.
P MM/YYYY
E MM/YYYY
CONFORME:
_____________________________________________________________________________________________
Date: Date: Date:
ATTACHMENT A
REVISION HISTORY
Date Revision No. Supersedes Issue Reason for Revision

No./ Date
CONFORME:
_____________________________________________________________________________________________

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JOLLIBEE FOODS CORPORATION

PINEAPPLE JUICE MANUAL

I. GOLD STANDARD QUALITIES

A. PRODUCT DESCRIPTION • Refreshing beverage with a characteristic pineapple juice

II. LIST OF RAW MATERIAL ISSUANCE

ITEM NAME QTY IMAGE

16 oz Cup with lid

Plastic Bending Straw

III. LIST OF EQUIPMENT, FACILITIES, TOOLS AND UTENSILS

A. EQUIPMENT AND FACILITIES

ITEM NAME USAGE

B. LIST OF TOOLS AND UTENSILS

ITEM NAME QTY USAGE IMAGE

 To contain iced cold water

 To contain the portioned sugar

 To stir pineapple juice during back

4 Ice scooper 1  To portion ice

5 Can Opener 1  To open can of pineapple juice

Measuring  To measure water and ice

 To portion sugar for pineapple

II. OPENING PROCEDURE

2. SET UP juice dispenser.

Refer to the Crathco Manual for assembly.

3. SANITIZE juice dispenser

4. PREPARE the juice mixture

 Chilled water is required to attain desired serving temperature.

Pineapple Juice using DOLE

PINEAPPLE JUICE ICE WATER REFINED SUGAR

1 can 1L 142 grams

2 Cans 2.1 L 284 grams

3 cans 3.2 L 426 grams

4 cans 4.3 L 567 grams

5 cans 5.3 L 709 grams

6cans 6.4 L 851 grams

 DO NOT serve pineapple if serving temperature of 35 oF to 40 oF (2 oC to 4oC ) is not yet

 DO NOT forget to turn on the unit once the drink is transferred.

➢ Monitor Holding time: 6 hours including chilling time.

a. Fermented taste and smell.

5.1. Prepare the packaging materials to be used. Arrange these

5.2. Fill the ice bin with ice.

III. OPERATING PROCEDURE

CUP SIZE ICE LEVEL EQUIV. WT PJ VOLUME

16 oz cup the bottom of 60-70 grams 325-335

• Depending on your store’s historical requirement and the

IV. CLOSING PROCEDURE

STRICTLY NO LEFT OVERS.

6. Clean as you go.

V. RAW MATERIAL SPECIFICATIONS

Pineapple 1. li or 1048.5 6.20 servings / Product Name: 100% DP+ 18

Sugar, Refined pack MPP DP + 2 years, DO + 3

Date Revision No. Supersedes Issue Reason for Revision

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