bluey's foods

RETAILERS MANUAL

TABLE OF CONTENTS INTRODUCTION

03

MACHINE INSTALLATION

04

OPERATING INSTRUCTIONS

05

BLUEY’S FOODS HOT DOG MACHINE

05

CLEANING INSTRUCTIONS

06

DAILY

06

WEEKLY CLEANING

06

BENCH AREA

06

ORDERING PROCEDURES

07

HOT DOGS, BAGS

07

BREAD ROLLS

07

REPAIRS AND MAINTAINANCE

07

TROUBLE SHOOTING HOT DOGS NOT HOT ENOUGH?

08 08

ROLLS TOO SOGGY OR TOO DRY

08

FAULTY STEAMER OPERATION

08

PRODUCT

08

STORAGE AND FOOD HANDLING

09

GUIDELINES

09

SELF SERVICE

09

CHILLED - REFRIGERATED FOOD

09

FROZEN FOOD

10

HOT FOOD

10

DRY FOODS

10

STAFF HYGIENE

10

GENERAL HOUSEKEEPING

10

www.blueysfoods.com

INTRODUCTION Thank you for choosing bluey’s foods. If you have any problems with the machine or product please call your bluey’s foods Representative immediately. Where your machine has been placed at your site free of charge this machine remains the property of bluey’s foods. You have agreed to use only product supplied through the bluey’s foods. Should foreign product be sold through the steamer then it will be immediately removed. Using bluey’s foods product will very quickly begin to increase customer traffic in your store. It will help convert occasional customers into frequent shoppers, and it will increase “buy-on” potential of those shoppers throughout the store. The use of bluey’s foods will also give you the opportunity to cross-merchandise and increase sales of impulse lines like canned and bottled drinks, confectionary lines etc to go with a bluey’s foods product. Use the introduction and launch of the bluey’s foods product to capitalise on increased store traffic and sales. It will dramatically increase both traffic and sales.

AND THIS MEANS INCREASED PROFITS FOR YOU!

03-04

MACHINE INSTALLATION The bluey’s foods Hot Dog Machine is premier hot dog dispensing system in Australia serving simply the best tasting hot dogs your customers would have ever eaten. To acquaint you with the bluey’s foods system and your machine the bluey’s foods Retailers Manual has been designed to assist in not only installing your machine correctly, but to also ensure you provide your customers with best tasting hot dog in Australia. The key points to consider when installing your hot dog machine are as follows: 1. Following the initial site inspection with your bluey’s foods representative or authorised distributor during which the most suitable location for your bluey’s foods Hot Dog Machine would have been determined please ensure that the following key points are adhered to: A. The bench or shelf area that your bluey’s foods Hot Dog Machine will sit on should be no greater than the average person’s waist height. B. Sufficient space around you bluey’s foods Hot Dog machine should be allowed for ease of cleaning and maintenance. This space must be a minimum of 70cm long, 45cm wide and 27cm clearance at the top of your bluey’s foods Hot Dog Machine. These measurements are for the bluey’s foods Original Hot Dog machine and should you be using a smaller version designed for use in tight locations ensure there is sufficient space around the machine for bread and condiment storage. C. A 10amp power point should be located close by your bluey’s foods Hot Dog Machine. Avoid using extension leads. 2. Ensure that staff that will be operating your bluey’s foods Hot Dog machine have read the bluey’s foods Retailers Manual and have signed in the signature section in the back of the Manual. 3. Check to make sure that your bluey’s foods Hot Dog Machine has not been damaged in transit and that the power cord/plug is not damaged. Should damage be noted DO NOT use and return to your machine to the bluey’s foods Representative or Distributor. 4. Place your bluey’s foods Hot Dog Machine in position and then follow the remaining steps listed in the bluey’s foods Retailers Manual to commence operation. Thank you again for choosing bluey’s foods and we look forward to working closely with you in building sales of your bluey’s foods Hot Dogs.

As our slogan says – its top tucker Mate!

www.blueysfoods.com

OPERATING INSTRUCTIONS bluey’s foods HOT DOG MACHINE 1. Fill bowl to top of recessed portion. Using hot water will reduce the heating time. 2. Place hot dog frankfurter into lower W rack. 3. Place rolls into top wire rack ensuring rolls are not touching either glass or stainless steel portion of the machine. 4. Allow water to heat until temperature reaches desired heating level 5. Adjust via control knob to maintain machine temperature of 80c 6. Hot Dogs require approximately 20 minutes to reach serving temperature of 60c (internal temperature) 7. Check water level regularly and top up as required to maintain water level in top half of bowl. 8. Immediately remove any food that falls into the bowl.

DO NOT ALLOW TO BOIL DRY. Key Check Points: • Do not serve Cold or Warm hot dogs. This is the quickest way to loose customers. By law, all hot dogs must have an internal temperature above 60 deg Celsius • Your hot dogs will last for several hours if your hot dog machine is correctly maintained at or above 80 deg Celsius

05-06

CLEANING INSTRUCTIONS DAILY 1. Remove all food at the end of the day/period. 2. Unplug the machine from power source. 3. Drain water through the drain pipe if dirty, if not change weekly CAUTION WATER AND MACHINE MAY BE HOT 4. Three door machine, remove top portion of machine and thoroughly clean the entire unit using hot soapy water at about 60°C. Rinse in hot water at about 70°C. Two door machine, remove lids, doors, base plate and wash as per 2 door machine. Use a soft scouring pad to clean rails and W rack. Single door machine remove pans, racks and wash DO NOT USE ABRASIVE CLEANERS ON OUTSIDE OF UNIT. 5. Dry with a soft clean cloth. 6. Reassemble unit ensuring top front glass is positioned into back sliding rail to avoid glass being slid out of machine during use. 7. Using hot soapy water clean inside bowl of base unit. Rinse with hot water. DO NOT IMMERSE BASE IN WATER ELECTRICAL COMPONENTS ARE INSIDE 8. Clean outside of base unit with clean wet cloth. A non abrasive-cleaning agent may be used for more thorough cleaning AVOID SPRAYING WATER/CLEANER DIRECTLY ONTO ON/OFF SWITCH. 9. Dry unit with soft clean cloth. 10. Reassemble machine then proceed as per operating instructions.

WEEKLY CLEANING In addition to Daily cleaning procedures the following must be undertaken at the end of the trading week. A. Drain base units of dirty water and refill with clean hot water. B. Add 100mls of CLR cleaner solution and turn unit on high. C. Boil unit for at least 15mins to remove any built up mineral and grease deposits. D. Drain water from bowl and clean unit as per steps 7, 8, 9, above BENCH AREA The cleanliness of your food service area is a direct reflection of your business Please ensure that bread crumbs, sauce spills and the like are cleaned as soon as possible. Provide sufficient bags & napkins and have clean tongs within easy reach. Ensure you wipe underneath the steamer when cleaning it at the end of shift.

www.blueysfoods.com

ORDERING PROCEDURES HOT DOGS, BAGS Your bluey’s foods Representative or Distributor will phone you to take your order for new stock. Your bluey’s foods Representative or their contracted distributor will deliver your stock to you within the week. If you run out of stock in between orders please phone your bluey’s foods Franchisee. When special events are likely to affect your stock levels or delivery dates [Christmas, long weekends], your bluey’s foods Representative or distributor will advise you when phoning for your new order.

BREAD ROLLS bluey’s foods do not supply bread rolls but it is in your best interests to use a high quality roll that is in keeping with your bluey’s foods Hot Dog

REPAIRS AND MAINTAINANCE Occasionally bluey’s foods hot dog machines will require repairs or maintenance. As the machine is manufactured specifically for bluey’s foods and supplied only to bluey’s foods Customers, spare parts are not generally available through normal retail outlets. To ensure the correct parts are replaced please contact your bluey’s foods Franchisee to request repairs or maintenance. Provided the repairs or maintenance required are a result of normal wear and tear your bluey’s foods representative will provide such repairs free of charge.

07-08

TROUBLE SHOOTING HOT DOGS NOT HOT ENOUGH? • • • • • •

Temperature too low. Raise the temperature in +5°C intervals until desired temperature attained Check the water level is adequate to generate steam top up if necessary Too many franks in tray to enable steam to penetrate and heat through Hot Dogs being taken from machine prior to having sufficient time to heat up Franks require about 20 minutes to reach desired serving temperature The door or lid of the machine has been left open

ROLLS TOO SOGGY OR TOO DRY • Too much steam is being produced. Adjust the temperature up in 5°C intervals until desired results are achieved. • Part of a roll is touching the glass or stainless steel sides, check placement of rolls. • Insufficient water in base unit. Fill as per operating instructions • Ensure rolls are positioned equally spaced between the front and back glass

FAULTY STEAMER OPERATION • Contact your bluey’s foods representative for repair or replacement. Where machine failures are due to general wear and tear, free maintenance will be provided as part of the bluey’s foods service i.e. element failure, switch failure, leakage. Items repaired outside of fair wear and tear will be charged at market rates

PRODUCT • Should the hot dog product not meet the stringent standards set by bluey’s foods, then please contact your bluey’s foods representative immediately.

www.blueysfoods.com

STORAGE AND FOOD HANDLING [Check your local and State guidelines to ensure compliance] GUIDELINES Poor food handling and staff hygiene can result in food poisoning which can be devastating to the customer, your business reputation and the continuation of your business in the event of prosecution. 1. The success of your food service area depends on the quality of the food you present. bluey’s foods products are produced from highest quality ingredients and manufacturing processes. bluey’s foods distribution methods ensure all products reach your business in optimum condition. 2. To maintain the high standards expected when selling an bluey’s foods product, follow these few simple guidelines and you will be selling a good quality product and earning a reputation as a desirable food service operator.

SELF SERVICE If you are selling self-service food you must ensure all of the following is adhered to at all times: • The food must be protected from contamination by means of a suitable appliance. This means that the food must be stored in clean, sealed containers, or properly constructed self-service bar which is in a protected area. • The following sign must be conspicuously displayed on or adjacent to the self service food appliance: “CUSTOMER – USE ONLY THE SERVING UTENSILS PROVIDED – IT IS AN OFFENCE TO HANDLE FOOD WITH YOUR FINGERS “ • This must be in standard type with a letter height of at least 10mm. Signs are available from your local Council. • A NO SMOKING sign of standard type with a letter height of no less than 10 mm must be displayed. You do not require this sign if no smoking is not permitted anywhere in the premise. • The area must be effectively supervised whenever there are people near the food. The supervisor must know how to act if they suspect that food has been contaminated. • Each appliance containing food must be provided with appropriate serving utensils. • A person in charge of any premises at which self service food is sold must ensure that: - any self service food that becomes contaminated or exposed to likely contamination is immediately removed from sale and correctly disposed of - any utensil used for serving self service food is not used again without first being properly cleaned if either the utensil or the food concerned becomes contaminated or exposed to likely contamination.

CHILLED - REFRIGERATED FOOD Refrigeration for the storage of cooked food [hot dog frankfurters] must be able to maintain a temperature of below 4°C [or as prescribed by relevant State legislation]. In setting your refrigeration temperature [ideally between 2 & 4°C temperature] consideration should be given to the constant opening and closing of the doors which could affect the temperature being maintained the closer to the door the higher the temperature. All food stored in a cool room must be stored on shelves at a height of at least 15cm from the floor. 09-10

All foodstuffs should be stored separately to avoid cross contamination. Any food removed from the refrigerator must be used immediately or stored as hot food [above 60°C] or returned to the refrigerator.

FROZEN FOOD

All frozen food should be kept at a temperature between –18°C and – 5°C max.

HOT FOOD

All equipment used for either the display or storage of hot food is to be capable of maintaining such foods at a temperature not less than 60°C or as is required by State legislation.

DRY FOODS

Food storage areas must be perfectly clean as well as both fly and vermin proof. Doors and openings must be kept closed when area not in use. Adequate ventilation is essential to reduce heat build up and odours. Food should be stored on shelves at least 500mm above the floor to avoid dirt traps and allow free circulation of air

STAFF HYGIENE

It is essential that staff handling food follow some simple rules to ensure that bacteria is not passed on through poor personal hygiene. 1. Hands should be washed before and after handling food. 2. The hair, nose and mouth should not be touched during food handling 3. Long hair should be tied back and a cap worn. 4. Staff handling food should be free of any illness. 5. Nails should be neatly trimmed and free of any dirt, preferably gloves should be worn. 6. Cuts and abrasions should be covered by waterproof bandages and disposable gloves worn. 7. Rings and jewellery should not be worn.

GENERAL HOUSEKEEPING

a. Stock rotation. F.I.F.O. [First in first out.] Use the oldest stock first and always check Use By Dates prior to use b. Adhere to correct serving and storage temperatures. Refrigerated +2°C to +4°C Frozen -18°C to -5°C Hot above 60°C All subject to state and local regulations

c. Maintain clean sanitised food areas. d. If in doubt; THROW IT OUT!

bluey’s foods RETAILERS MANUAL

www.blueysfoods.com

bluey’s foods pty ltd, PO Box 1885 Noosa Heads QLD 4567 Australia ph: +61 7 3102 3933 (orders) e: [email protected] w: www.blueysfoods.com

Design by Deskonnect

abn: 28 145 795 053

w w w.deskonnect.com