Franchise Portal

WELCOME TO ZEBRO’S PORTAL

Here you will find all the Franchise OPS Manual and Training Aids Documentation you’ll need.

Operations Manual

1 Zebro`s cover page owners manual

2 Ops Manual Index and Introduction 2018

3 Zebro’s Training And Orientation

4 Ops Manual BASICS 2018

4.1 Ops Manual BASICS Cold Room FA

5 Ops Manual INGREDIENT PREPARATION 2018

5 Ops Manual Ingredient Preperation 2018

6 Ops Manual Menu Items & Packaging 2018

6 Ops Manual Menu MENU ITEMS & PACKAGING 2018

Orientation and Training

Zebro`s CHIP WEIGHTS

Zebro`s Daily Vegetable Sheet

Zebro`s dry goods to be purchased

Zebro`s Goods To Be Purchased For Opening

Zebro`s Hygiene

Zebro`s Management Training module

ZEBRO`S WALL CHARTS

Zebro’s Safety Module 3 Questions & Answers

Zebro’s Chopping Boards Colours

Zebro’s Gatsby Panel

Zebros hygiene test multiple test (1)

Zebro’s Module 2 Questionnaire (Grooming standards)

Zebro’s Module 3 – Safety

Zebro’s Module 4 – Cashiers Duties, Hospitality & Service

Zebros’ Module 4 Answers (Cashier Duties, Hospitality & Service)

Zebro’s Module 4 Questionnaire (Cashier Duties, Hospitality & Service)

Zebro’s Salad Lists

Policies and Procedures

Module1 Personal Hygiene Video

Module 2 Safe Food Handling Practices Video

Module 3 Sanitation & Cleaning Video

1 1 Food Safety Policy

1 2 Management Representative Appointment

1 3 Management Commitment to Food Safety

2 1 Training Policy

2 2 Training Record

3 1 Glass and Crockery Policy

3 2 Glass Breakage Procedure

3 3 Glass & Crockery Breakage Record

3 4 Equipment and Utensils Policy

3 5 Water supply Policy

3 6 Fryer Oil Management

3 7 Fryer Oil Testing Record

4 1 Allergen Policy

4 2 Allergen Procedure

5 1 Equipment Calibration

5 2 Equipment Verification

5 3 Defective Measuring Equipment Record

5 4 Thermometer Verification Record

6 1 Pest Contol Policy

6 2 Pest Contol Procedure

6 3 Pest Sighting Logsheet

6 4 Pest Control Appointment Letter

7 1 Product Withdrawal Procedure

7 2 Product Withdrawal Record

8 1 Waste Management Policy

8 2 Waste Disposal Procedure

9 1 Document Control Procedure

9 2 Document Change Record

9 3 Records List

10 1 Hygiene Policy

10 2 Personal Hygiene Code of Practice

10 3 Visitors Policy and Rules

10 4 Protective Clothing Policy

10 5 Glove Policy

10 6 First Aid Policy

10 7 Health Screening Policy

10 8 Health Assessment Form

10 10 Hand Swabbing Procedure

10 11 Hand Swabbing Record

11 Equipment and Safety

11 1 Maintenance Policy

11 2 Maintenance Procedure

11 3 Preventative Maintenance Schedule

11 4 Preventative Maintenance Record

11 5 Corrective Maintenance Record

12 1 Cleaning and Disinfection Policy

12 2 Cleaning Food Equipment

12 3 Floor Cleaning Procedure

12 5 Cleaning Refrigerators Procedure

12 6 Cleaning Freezers Procedure

12 7 Cleaning Shelves, Walls and Work Surfaces

12 8 Cleaning Waste Bins

12 9 Washing and Disinfecting Dishes Procedure

12 10 Washing and Disinfecting Nylon Cutting Boards

12 11 Clean as you go Procedure

12 15 Equipment Surfaces Cutting Board Swabbing Procedure

12 16 Equipment, Surfaces, Cutting Board Swabbing Record

12 17 Cleaning Extractor Hoods & Filters Procedure

12 18 Cleaning Barbecue Grill Grates Procedure

12 19 Cleaning Oil Fryer Procedure (2)

12 19 Cleaning Oil Fryer Procedure

13 1 Purchasing Management Policy

13 2 Supplier Evaluation

13 3 Approved Supplier List

13 4 Receiving Goods Procedure

13 5 Stock Control

13 6 Food Delivery Record

13 7 Food Packaging Delivery Record

13 8 Cleaning Chemical Disinfectant Delivery Record

14 1 Hygiene Inspection Checklist

14 2 Cleaning Checklist

14 3 Personal Hygiene Checklist

15 1 Thawing Procedure

15 2 Freezing and Storage Procedure

15 3 Preparation and Handling Food Procedure

15 4 Cooking

15 5 Hot Holding Procedure

15 6 Reheating Procedure

16 CUSTOMER SERVICE

17 MANAGEMENT PROCEDURES

17MANAGEMENT PROCEDURES

18 GENERAL MANAGEMENT

19 Interviews & Training

19Interviews and training

Module 1 – Orientation

Module 4 – Cashiers duties Hospitality and service

Module 7 – Serving & presentation of menu items

Module 7 Answers (Serving and presentation of menu items)

Module 7 Questionnaire (Serving and presentation of menu items)

Module 8 – Salad recipes

Module 8 Answers (Salad recipes)

Module 9 – Potato peeler and chipper

Module 10 – Chip fryers & frying chips

Module 10 Answers (Chip fryers and frying chips)

Module 10 Questionnaire (Chip fryers and frying chips)

Module 11 – Braai process

Module 11 Answers Braai process

Module 11 Questionnaire Braai process

Module 12 – Pass through

Module 12 Answers Pass through

Module 12 Questionnaire Pass through

Module 13 – Fish and Calamari batters

Module 14 – Gatsbys and burgers

Module 14 Answers Gatsbys and Burgers

Module 14 Questionnaire Gatsbys and Burgers

Module 15 – Chicken bites

Module 17- Product Specifications

Module 20 – Breakfast process

ZEB Check Sheet

Zebro`s check sheet

Zebro`s grillers issue sheet

Zebros Potato Usage Tracker

zebros

Operations Manual

Orientation and Training

Policies and Procedures