QUALITY ASSURANCE MANUAL

Transcription

1 QUALITY ASSURANCE MANUAL (ON-SITE OPERATION - GROCERY CHAIN / BENTO SUSHI RETAIL OUTLET) Bento Sushi 25 Centurian Drive, Suite #208, Markham, ON, L3R 5N8 Phone: Fax: Ver. 2016JL27

2 Page 1 TABLE OF CONTENTS SECTION 1 Page 2 Page 2 Page 2 Page 3 Page 4 Page 4 Page 4 PURCHASING RECEIVING STORAGE PREPARATION & PRODUCTION DIRECT STORE DELIVERY (DSD) PRODUCT SAMPLING ON-SITE FOOD SAFETY LOGS SECTION 2 Page 5 Page 5 Page 6 Page 7 Page 7 Page 7 Page 7 Page 7 Page 8 Page 8 Page 8 Page 8 Page 9 Page 9 Page 9 FACILITY & UTENSIL HYGIENE EQUIPMENT & FACILITY COMPONENT CHEMICAL PROGRAM CLEANING & SANITIZING PEST CONTROL PROGRAM EMPLOYEE HYGIENE & TRAINING ILLNESS AND DISEASE INJURY UNIFORM & HAIR RESTRAINTS PERSONAL BEHAVIOUR JEWELRY, PERSONAL AFFECTS & BELONGINGS HAND WASHING & USE OF DISPOSABLE GLOVES VISITORS FOOD SAFETY TRAINING CONSUMER COMPLAINT & INCIDENCE REPORT FOOD SAFETY INSPECTION / AUDIT LABELING GUIDELINES & ALLERGEN ALERT SIGNAGE SECTION 3 Page 11 Page 14 Page 16 Page 17 HACCP PLAN & CCP PROCESSING FLOW CHARTS MAKI SUSHI & NIGIRI SUSHI SOP USAGE OF ph METER TO MEASURE RICE ACIDITY SOP STANDARD RICE RECIPES & PROCEDURES APPENDIX - ON-SITE DOCUMENTATIONS Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

3 Page 2 SECTION PURCHASING All ingredients must come from Bento Sushi s approved sources only. Seafood products identified as a parasite hazard (i.e. raw salmon / tuna and etc.) must be obtained from a Bento Sushi supplier who has frozen the product to C / -4 0 F or below for a minimum of 7 consecutive days OR to C / F or below for a minimum of 15 consecutive hours. Suppliers must sign a letter of guarantee stating that products has been handled or prepared in a manner that meets minimal food safety requirements. 1.2 RECEIVING Check the incoming product for date code, physical condition of the packaging and physical defects, insect infestation and food quality. All abnormalities are to be reported to the Supervisor and/or Manager immediately and the ingredients placed on hold until further instructions are given. Check the temperature of ingredients to ensure that the product is either frozen solid ( C / 0 0 F) or has been refrigerated ( 4 0 C / 40 0 F). Place all frozen product into the freezer immediately and all ready-to-eat foods in the cooler immediately. Label all incoming goods with a date of received to facilitate a First-In-First-Out (FIFO) method of stock rotation. This applies to both refrigerated and frozen goods. 1.3 STORAGE Store products in the appropriate storage unit. To prevent cross-contamination, raw materials and ready-to-eat (RTE) items must be separately stored. Ready-to-eat items are to be store above frozen food and un-washed vegetables / fruits inside the storage unit. All food items must be properly covered with lid or plastic wrap once opened. All food items / food containers must be identified with a name and a preparation date. All food items, packaging material and dry ingredients are to be kept at least 6 inches (15 cm) off the floor and on food grade shelving or surfaces. A working thermometer should be in placed in all temperature controlled units such as refrigerators, freezers and hot holding units (if applicable). Check the temperature of the freezer, refrigeration units and blast chiller (if applicable), at least twice per day to ensure they are operating within acceptable temperature norms. Freezer C / 0 0 F; Refrigeration Units 4 0 C / 40 0 F. Record the readings onto the Bento On Site Temperature & Food Safety Log. All abnormalities are to be reported to the Supervisor / Manager and/or Store Management immediately. If equipment temperature fails, the equipment should not be used and all food items must be moved to another working unit that satisfies the temperature standards. Practice the FIFO method of stock rotation. Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

4 1.4 PREPARATION & PRODUCTION Page 3 Use only dedicated food preparation sinks for preparation of ingredients. Follow recipe requirements detailed in the ORM (On-Site Resource Manual) and/or PN (Product Note). Only use approved ingredients according to product specification. Rice is to be rinsed using tap water until water turns clear before soaking. It is mandatory that rice (white rice, brown rice, multigrain rice, etc.) be soaked for a minimum of 1 hour prior to cooking. However, at the end of the shift, rice should be soaked overnight in the rice cooker with a timer set for 45 minutes prior to the start of the work shift so rice will be ready when the employees arrived. Refer to SOP Standard Rice Recipes & Procedures for more details. All vegetables / fruits should be hand scrubbed and rinsed in a clean pre-sanitized container / sink prior to their use. Cut vegetables should not be left at room temperature for more than 30 minutes and be used within 30 hours after cutting. Refrigerated raw materials may be kept at room temperature for no longer than 30 minutes. Fish and all frozen foods should be thawed in the refrigerator, label with a name and a preparation date and used within 30 hours after thawing. Ensure that the frozen product is placed in a leak-proof container on the bottom storage shelf in a manner to prevent drip coming into contact with other food items. (Note: Never thaw at room temperature or under warm / hot water.) o For vacuum packaged seafood items, cut open the bag prior to thawing in order to eliminate risk of Clostridium botulinum (C-Bot) poisoning. These bacteria tend to grow in an anaerobic (airless) environment. The key in keeping food items at room temperature for no longer than 30 minutes is to work in small batches (only take out and use what is needed). Dedicated cutting boards (i.e. raw fish only; vegetable; cooked seafood; cooked meat) should be used to prevent cross-contamination risk of allergens. During production, products containing vegetables only should be made first follow by products containing cooked seafood and then products containing raw fish. Use the oldest materials first by practicing FIFO. Batches of rice and other food items are not to be mixed together. Leftover rice and perishable items should be discarded at the end of the shift. Rice must be kept at 60 0 C / F prior to mixing with sushi vinegar. Immediately following mixing, the ph level should be taken using rice slurry with the use of a ph meter. The reading should be in the range of Every batch of acidified rice is to be tested by obtaining rice samples from 5 different areas (like the #5 on a dice ). The ph measurements are to be documented daily onto the Bento Daily ph Log. Please refer to the SOP Usage of ph Meter to Measure Rice Acidity for detailed instructions. Acidified rice should be used within 2 hours when stored at room temperature. All finished products and materials must be chilled and kept 4 0 C / 40 0 F before displaying them for sale in the display case / showcase. A working probe thermometer must be made available at all locations and used to verify that finished product temperatures from every batch have reach 4 0 C / 40 0 F. This temperature check is to be recorded onto the Bento Temperature & Food Safety Log. Any logs found to be falsified may be grounds for immediate dismissal of employment. This matter is taken very seriously by Bento Sushi. Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

5 1.5 DIRECT STORE DELIVERY (DSD) If Applicable Page 4 Product made for delivery to other store locations must be immediately cooled, stored and shipped where the internal temperature is 4 0 C / 40 0 F. The temperatures of all finished products must be checked and recorded onto the Bento DSD Log prior to delivery. Any shipping of product must take place under refrigerated conditions, whether by refrigerated delivery vehicle or by the use of coolers and ice packs. 1.6 PRODUCT SAMPLING A sampling poster should be clearly displayed. No samples shall be given to children (12 years and under) without parental permission. Each sample should be placed in an individual container to prevent cross contamination with food allergens. Samples are not to be left un-attended or in the showcase. Sampling should only be done for 30 minutes and leftovers to be discarded. 1.7 ON-SITE FOOD SAFETY LOGS On-Site Logs such as Daily ph Log, Temperature & Food Safety Log, Cleaning Log, DSD Temperature Log (if applicable) and Hot Food Cooking, Reheating & Holding Log (if applicable) must be maintained according to instructions and completed accurately. When non-conformities are identified, corrective actions must be taken and documented onto the log to rectify the issues. Falsifying information on any of the On-Site logs is prohibited. The Supervisor / Manager will verify and sign off on the On-Site Logs on their weekly store visits. All completed logs / records must be kept on file for at least 3 months and information should be made readily available upon request. Any logs found to be falsified may be grounds for immediate dismissal of employment. This matter is taken very seriously by Bento Sushi. Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

6 Page 5 SECTION FACILITY / UTENSIL HYGIENE EQUIPMENT & FACILITY COMPONENT Name of Equipment / On-Site Operation Bento Sushi Retail Outlet Facility Component (Grocery Chain) Washroom (s) Shared Resource Shared Resource / 1-2 Processing Area Processing Counter Hand Washing Basin Dish Washing Basin Dish Washing Machine Finished Product Showcase Raw Material Fridge Freezer Shared Resource / Blast Chiller Hot Food Holding Unit Microwave Stove Oven Deep Fryer Cash Register Rice Cookers Paper Towel Dispenser Hand Soap Dispenser Waste Receptacles Refrigerated Delivery Vehicle Bento Sushi / Suppliers Bento Sushi / Suppliers CHEMICAL PROGRAM All chemicals are to be supplied and applied using procedures identical to that specified by: Grocery Chains (for on-site operations) Bento Sushi (for retail outlets only) The following is a list of chemicals to be used: Detergent / Degreaser Food Grade Sanitizer / Disinfectant Anti-Bacterial Hand Soap Glass Cleaner Floor Cleaner ph Buffer Solutions (ph 7.0; ph 4.0) Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

7 Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management Page 6 The concentration of the diluted sanitizing chemical should be checked daily (Quat = 200 ppm) and recorded in the Bento On Site Temperature & Food Safety Log. Sanitizer in the spray bottles should also be at the correct strength for effectiveness. Sanitizer solution should be changed every 2 hours or when the concentration of active ingredients falls below the established standards. Always read the label before using the product. Any product in doubt or without a label should not be used. The chemical spray bottles are to be identified with a name at all times. Never store chemicals within 3 feet of an open flame or other sources of ignition. Food items should be separately stored from chemicals. Use the oldest chemicals first (FIFO). MSDS should be kept on file for future references CLEANING & SANITIZING Cleaning and sanitizing operations are to be performed using approved chemicals. Wood, wool, glass, steel brush, staples, nails and similar objects are not to be used in the processing area. A dedicated cutting board for raw fish items should be in place and it should not be used for anything else. Clean utensils, tools, containers and etc. using either the 2 sink or 3 sink methods in the closest 2 or 3 compartment sink. All clean containers, packaging and lids must be stored in an upside down position. Wash-rinse-sanitize & air dry tools, utensils and cutting boards before, after and in-between operations. Perform this task every 2 hours or as needed if the operations exceeds 2 hours. Bamboo mat must be covered with plastic wrap to be changed at least once every 2 hours and clean thoroughly at the end of shift. Disposable wipes / cloths should be kept in a sanitizer solution that needs to be changed at least once every 2 hours or more often if needed. After each use, the wipes / cloths must be rinsed before putting them back in the sanitizer solution. All wipes / cloths are to be discarded at the end of the shift. The knife dip solution (1 part white vinegar to 7 parts water with an approximate ph 3.5) used for lubricating knives during processing is to be change at least once every 2 hours or more frequently when required. The knives are to be clean and sanitize at least once every 2 hours or more often when required. The rice cooker pot is to be cleaned in-between cooking multiple batches of rice. It is to be cleaned and sanitized thoroughly at the end of the shift or before using it for soaking rice overnight. Refrigeration and shelving units should be cleaned daily. Floors should be swept and mopped daily or if applicable, check to ensure that the grocery chains janitorial staffs have mopped the floor nightly. Garbage must be disposed in designated area as required. Hands must be washed after performing any cleaning and sanitizing tasks before handling any food items. The Bento Cleaning Log should be filled out daily following each cleaning task as outlined in the log.

8 Page 7 Any logs found to be falsified may be grounds for immediate dismissal of employment. This matter is taken very seriously by Bento Sushi PEST CONTROL PROGRAM The pest control program in placed will be monitored by: Grocery Chains (for on-site operations) Bento Sushi (for retail outlets only) Employees who notice potential pest or rodent activity should report immediately to their Supervisor / Manager and/or Store Management. The area should be cleaned and sanitized thoroughly before starting or resuming work. 2.2 EMPLOYEE HYGIENE ILLNESS AND DISEASE Employees suffering from a communicable disease (i.e. Hepatitis A) or having symptoms of a communicable disease such as: fever, vomiting, diarrhea, cramps, jaundice, persistent sneezing or coughing have a responsibility to advise their Supervisor / Manager and stay home until they have recovered. When returning to work after medical leave or illness, employees should have written clearance from the treating physician, particularly in the case of diagnosed, reportable communicable diseases INJURY Employees who have incurred cuts, abrasions or lesions to the hand or any other area which may be exposed to food product are required to ensure that such injuries are properly cleaned, sanitized, bandaged and covered until they are fully healed. It is mandatory for employees who have such injuries to advise their Supervisor / Manager immediately and proper gloves will be worn. Employees with open wounds are not permitted to handle foods without wearing proper bandage and gloves UNIFORM & HAIR RESTRAINTS Wear clean uniform consisting of Bento Hat, hairnet, apron, black pants, chef coat and closed toe shoes should be worn at all times. (Note: It is mandatory for employees to wear hairnets to cover and control all hair.) Uniforms are not to be worn outside of the store and/or when heading to the restrooms PERSONAL BEHAVIOUR Employees must refrain from behavior that could result in food contamination. The following activities are prohibited when working: o Eating and drinking; o Smoking; o Spitting; o Chewing gum; o Sneezing and coughing on foods. Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

9 2.2.5 JEWELRY, PERSONAL AFFECTS & BELONGINGS Page 8 No jewelry shall be worn with the exception of a plain wedding band. o Employees are encouraged to remove all jewelry. o If a plain wedding band is worn, a disposable glove must be worn over the ring. o If the wedding band contains gems or stones of any type, the wedding band must be removed. Since gems or stones will compromise the integrity of the disposable glove, wearing a glove over the wedding band containing gems or stones is not permitted). No earrings shall be worn (i.e. this includes a simple stud). No body piercing jewelry shall be worn. No decorative or festive pins, jewelry, brooches, etc. shall be worn when working. Employees are not permitted to wear nail polish, artificial nails or nail jewelry. Personal belongings should always be kept in a designated area such as lockers HAND WASHING & USE OF DISPOSABLE GLOVES Employees must avoid bare hand contact with food. This can be achieved by wearing disposable protective gloves. Employees must follow proper hand washing procedures and thoroughly wash their hands at the following frequencies: o Before commencing work; o After using the washroom; o When returning from a break; o After snacking or eating; o After handling raw food products; o After handling foods that contain significant allergens o After any other activity when hands may become soiled or contaminated. Hand washing station must be equipped with 5 items at all times: hot & cold running water, paper towels and hand soap stored in dispenser and a hand-washing procedure poster posted at the hand-washing sink. Only use the hand-washing sink to wash hands. The handwashing sink should never be used for washing / storing foods and/or utensils VISITORS Visitors are only not allowed to enter the processing area except with Management s approval. Any visitor to a food preparation area must observe the same employee hygiene policy as Bento staff FOOD SAFETY TRAINING All employees are required to complete Bento s Food Safety Training Program - New Hire and score at least 92% or higher on the Food Safety Knowledge Test at the beginning of their employment in order to fulfill the training requirements. This training must be confirmed via signed acknowledgement of the Food Safety Training Checklist New Hire. A copy should be kept on file at the employee s working location(s) with another copy send to the Quality Assurance Department. Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

10 Page 9 Employees will receive regular food safety training upgrades as required. After 90 days and within 120 days of employment, all employees are required obtained a food handler certificate with an accredited body (i.e. Regional Public Health Department, ServSafe, etc.). Employees must be re-certified every 5 years or less as stated by the designated program or Bento s Quality Assurance Department. Each location should ensure that there is, at all times when the establishment is operating, at least one (1) certified food handler working in the kiosk. A copy of the employee s food handler certificate should be kept on file at the employee s working location(s) with another copy send to the Quality Assurance Department. 2.3 CONSUMER COMPLAINT & INCIDENCE REPORT All incidents and consumer complaints regarding food safety and quality issues related to Bento must be recorded immediately onto Bento s Consumer Complaint / Incident Report, by the employee receiving the information. The employee is to notify his/her Supervisor and/or Manager regarding the incident. A copy of the Consumer Complaint / Incident Report should be sent into the Quality Assurance Department within 8 hours to initiate an investigation / remedial process into the complaint / incident. Where necessary, the Quality Assurance Department will report the information to the Vice-President of Operations and/or President who will decide if the information should be reported to the Canadian Food Inspection Agency (CFIA) / Food and Drug Administration (FDA), regional public health department and the grocery chain. 2.4 FOOD SAFETY INSPECTION / AUDIT All operations are subject to periodic inspections by the regional public health department, grocery chain s Food Safety Department, 3 rd party auditors (i.e. Steritech, etc) and internally by Bento. Employees are to alert Supervisor and/or Manager when an inspection is taking place so that s/he can go to the location to assist where necessary. Following each inspection by an external source, employee should record the information onto Bento s Report on Inspection and send a copy into the Quality Assurance Department within 12 hours. All identified deficiencies on the inspection report are to be corrected and documented onto the Corrective Action Report. This information should also be send into the Quality Assurance Department. The Supervisor / Manager should perform routine monthly food safety audits at all locations to ensure compliance with Bento s food safety standards. Corrective actions are to be taken following each audit and documented onto the report. A copy of the audit report with corrective actions is to be kept at the location with another copy sent to the Quality Assurance Department. 2.5 LABELING GUIDELINES & ALLERGEN ALERT SIGNAGE Labels shall inform customer of proper handling procedures (i.e. Keep Refrigerated ). Labels shall include a list of ingredients and allergen alert statement as per the USDA & FDA standards. An allergen alert signage must be posted and visible to consumers at all locations. Packages must have legible sell by dates following the legal format. Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

11 Page 10 The sell by date format must be given with the month first followed by the day and year. An example of an acceptable declaration is as follows if we want to state that product should be sell by July 17 th, 2014: SELL BY MM-DD-YYYY SELL BY Any dates found to be falsified by means of changing dates to extend shelf life for any reason may be grounds for immediate dismissal of employment. This matter is taken very seriously by Bento Sushi. This unacceptable practice is illegal and may also be punishable by law. Prepared Date: June 2001 Modified Date: July 27 th, 2016 Prepared by: Approved by: Kitty Pat Robert Trudel Applied to: Field Operation Employees & Management

12 Page 11 Section 3 HACCP PLAN & CCP DETERMINATION OF CRITICAL CONTROL POINTS SUSHI & OTHER PRODUCTS The HACCP Plan & CCPs will be reviewed at least once annually or when changes / modifications are made to product line and / or product processing flow. Process Step Hazard Q #1 Q #2 Q #3 Q #4 CCP Do control preventative measures exist? No -Not a CCP -However, if control preventative measures are required to ensure safety then modify step, product, or process. Yes to Q.#2 Is the step specifically designed to eliminate or reduce the likely occurrence of the hazard to an acceptable level? No to Q.#3 Yes CCP Could contamination with identified hazards occur in excess of acceptable levels or could this increase to unacceptable levels? No Not a CCP Yes to Q.#4 Will a subsequent step eliminate identified hazards or reduce the likely occurrence to an acceptable level? No CCP Yes Not a CCP Yes or No Rice Acidification Pathogen (Bacillus cereus, Staphylococcus aureus, etc.) survival and growth; toxin generation. Yes Yes N/A N/A Yes CCP 1 Product Chilling Procedure (from rice acidification to before displaying product for sale) Potential for growth of pathogens or toxin formation due to temperature abuse. Yes Yes N/A N/A Yes CCP 2

13 Page 12 Critical Control Point (CCP) Significant Hazard Control/Preventative Measure Critical Limits for each Control Measure Monitoring Procedure What How Frequency Who Records Corrective Action and Records Verification CCP 1 Rice Acidification Pathogen (B. cereus, S. aureus etc.) growth and toxin formation Acidified cooked rice ph ph ph critical limit shall not exceed 4.3 if tested within 2 hours of preparation ph critical limit shall not exceed 4.6 if tested after 2 hours or preparation (Based on (i) FDA s Fish and Fisheries Products Hazards and Controls Guidance 3 rd Edition; Chapter 12 Pathogen Growth & Toxin Formation as a Result of Time / Temp and Table A-1 & A-2 in Appendix ) ph value of acidified cooked rice Measure ph value of rice slurry (using distilled water) immediately following acidification using a calibrated ph meter (ph of acidified rice must always be tested prior to use) Every batch of rice 5 testing points per each batch Trained Sushi Chef(s) Bento - Daily ph Log (This log must be completed daily when products are being produced; Completed logs / records must be kept on file for at least 3 months and information should be made readily available upon request) 1. Do not use the acidified rice until it is tested to ensure it meets the required critical limits. 2. If ph value of acidified cooked rice is above 4.6: (a) discard if rice is not made within the hour, (b) if rice is made within the hour, add more vinegar and re-adjust / re-test the ph value of acidified cooked rice until it meets the required critical limit. 3. Ensure correct written rice recipes and standard procedures are being use / follow. 4. Ensure correct instruments and testing procedures are being use / follow (i.e. buffer solutions are not expired, etc) 5. Record all non-conformities and corrective actions onto the log. 4. Supervisor / Manager should be informed should the problem persist to investigate into the source of the problem & take measures to prevent reoccurrence. Where necessary, Sushi Chef(s) will be provided with additional training. 1. Supervisor / Manager will review, verify and sign off records at least once a week. 2. Calibrate ph meter at least once daily prior to first use and record this onto the log. 3. Verify buffer solutions (ph 4.0, ph 7.0) are not expired. 4. Validate recipe / formulation via 3 rd Party laboratory at least once annually or when modifications are made to the recipe / formulation.

14 Page 13 Critical Control Point (CCP) Significant Hazard Control/Preventative Measure Critical Limits for each Control Measure Monitoring Procedure What How Frequency Who Records Corrective Action and Records Verification CCP 2 Product Chilling Procedure (from rice acidification to before displaying product for sale) Potential for growth of pathogens or toxin formation due to temperature abuse. Time and temperature control of product while in the temperature danger zone. Product cooled to 20 C / 68 F in 2 hours and product cooled to 4 C / 40 F in 4 hours from rice acidification to before displaying the product for sale. (Based on (i) FDA s Fish and Fisheries Products Hazards and Controls Guidance 3 rd Edition; Chapter 12 Pathogen Growth & Toxin Formation as a Result of Time / Temp and Table A-1 & A-2 in Appendix and (ii) Health Canada s National Guidelines for Food Safety Training Programs in the Food Retail and Food Service Sectors Page 17 Cooling after Cooking ) Product temperatures Measure internal product temperatures with calibrated thermometer for each product lot / batch. Daily for each batch / lot of product Trained Sushi Chef(s) On-Site - Temperature & Food Safety Log (This log must be completed daily when products are being produced; Completed logs / records must be kept on file for at least 3 months and information should be made readily available upon request) 1. Isolate affected product and evaluate for safety. 2. Record all nonconformities and corrective actions onto the log. 3. Supervisor / Manager should be informed should the problem persist to investigate into the source of the problem & take measures to prevent reoccurrence. Where necessary, Sushi Chef(s) will be provided with additional training. 1. Supervisor / Manager will review, verify and sign off records at least once a week. 2. Calibrate the probe thermometer at least once a week and record measurement onto the log.

15 Page 14 MAKI SUSHI PROCESSING FLOW (2016AL20) Receiving Seasoning / Sauce Additive Rice Seafood Egg / Dairy Vegetables Packaging Materials Dry Storage Freezer Storage Refrigerator Storage Dry Storage Measuring Rice Measuring Washing Thawing Unpacking Unpacking / Cutting / Measuring Vegetables Sorting Trehalose Cooking Cutting Washing Seaweed Vinegar CCP 1 Rice Acidification (Testing ph) Sauce Mixing Cutting Container / Cooling Sauce - A Filling Rolling Sesame Seeds Spraying Chilling Cutting Soy Sauce Packets / Wasabi Paste / Sushi Ginger CCP 2 Assembling Packaging /Labelling Preparation Checking Packaging & Garnish Product Label Date Coding / Pricing Date & Price Stamp Price / Date Sticker Chilling Verifying Temperature Displaying for Sale

16 Page 15 NIGIRI SUSHI PROCESSING FLOW (2016AL20) Receiving Seasoning / Sauce Additive Rice Seafood Packaging Materials Dry Storage Freezer Storage Dry Storage Rice Measuring Thawing Measuring Trehalose Washing Cooking Unpacking Cutting / Chopping Vinegar CCP 1 Rice Acidification (Testing ph) Container / Cooling Shaping Topping Chilling Soy Sauce Packets / Wasabi Paste / Sushi Ginger Assembling Preparation Packaging & Garnish Packaging /Labelling Checking Product Label CCP 2 Date Coding / Pricing Date & Price Stamp Price / Date Sticker Chilling Verifying Temperature Displaying for Sale

17 STANDARD OPERATING PROCEDURE TITLE: Usage of ph Meters to Measure Rice Acidity (US) SOP NUMBER: QFS.000 EFFECTIVE DATE: January 1 st, 2016 REVIEW DATE: January 1 st, Purpose: To improve the accuracy of ph measurements taken from acidified rice by using ph meters. 2. Scope: Every batch of acidified sushi rice prepared at grocery chains and retail outlets (including Franchisees / Sub-Contractor locations). 3. Related Documents and References: 3.1 ph Meter Operating Instructions and Specifications (Oakton Instruments / Eutech Instruments Waterproof EcoTestr ph 2) Range 0.0 to 14.0 ph Resolution 0.1 ph Accuracy ±0.1 ph Calibration Up to 3-point (4.0, 7.0, 10.0) Automatic Temperature Compensation Yes Ingress Protection IP67 Rating; Waterproof Operating Temperature 0 C / 32 F to 50 C / 122 F Power (4) A76 / LR44 Batteries 3.2 Bento Daily ph Log 4. Responsibilities: 4.1 All grocery chain and retail outlet Sushi Chefs 4.2 Supervisors / Managers

18 STANDARD OPERATING PROCEDURE TITLE: Usage of ph Meters to Measure Rice Acidity (US) SOP NUMBER: QFS.000 EFFECTIVE DATE: January 1 st, 2016 REVIEW DATE: January 1 st, Procedure: Responsibility -> All grocery chain and retail outlet Sushi Chefs Conditioning Before First Use Precipitation of the sensor electrolyte may cause white crystals to form around the cap. This is normal and does not affect the tester s performance Remove the transparent cap and add 20 mm of tap water or ph buffer solution (approximately ½ full) Recap the EcoTestr and soak for 1 hour (or less if sensor was recently hydrated) Rinse the cap after use The sensor is now activated and ready for use. 5.2 Calibrating the ph Meter The ph meter must be calibrated daily using a 2 point calibration (ph 7.0 & ph 4.0) prior to first use. Ensure ph buffer solutions are not expired Start with ph 7.0 buffer solution by pouring it into the 1 oz. container; press to turn on the tester and dip sensor of the ph meter into the ph 7.0 buffer solution; stir gently and wait for the value to stabilize Press the (CAL) button to begin the calibration. Display blinks (CAL) momentarily, then blinks the default reading To accept the calibration, press (Hold / Ent) button. If successful, (Ent) is shown and after a few seconds measurement is resumed Rinse the sensor of the ph meter in distilled water and repeat steps to with ph 4.0 buffer solution Record the calibration of the ph meter onto the Bento Daily ph Log under the corresponding column Calibration.

19 STANDARD OPERATING PROCEDURE TITLE: Usage of ph Meters to Measure Rice Acidity (US) SOP NUMBER: QFS.000 EFFECTIVE DATE: January 1 st, 2016 REVIEW DATE: January 1 st, Measuring with the ph Meter Once the ph meter is calibrated using a 2 point calibration, it is now ready for use Obtain a sample of acidified rice (approximately 5-10 grams) from the 5 areas of the container as shown in this picture and place them into five corresponding 1 oz. containers to reflect acidified rice samples taken from the 5 areas of the container Add a 1:1 ratio of distilled water to the acidified rice samples to make rice slurry samples. Drain water from the 5 rice slurry samples into five corresponding 1 oz. containers to reflect acidified rice samples taken from the 5 areas of the container Remove cap and press to turn on the tester Dip sensor into the 1 oz. container (with water drained from the rice slurry samples); stir once and let the reading stabilize. Record this reading onto the Bento Daily ph Log under the corresponding location of the sample taken (i.e. Top Right Corner; Top Left Corner; Center; Bottom Right Corner; Bottom Left Corner) Repeat steps to with the remaining rice slurry samples. 5.4 Maintaining the ph Meter Rinse sensor with distilled water after each use Place the cap on the ph meter to protect the sensor prior to storage For long term storage, fill cap with 20 mm of ph 4.0 buffer solution and replace cap. This will keep sensor conditioned and ready for next use.

20 STANDARD OPERATING PROCEDURE TITLE: Usage of ph Meters to Measure Rice Acidity (US) SOP NUMBER: QFS.000 EFFECTIVE DATE: January 1 st, 2016 REVIEW DATE: January 1 st, Replacing the Batteries on the ph Meter To remove batteries, hold the tester on the left hand with the left thumb slide under the back clip of the cover. This will release the back catch Hold the cover with your right hand, at the same time release the front catch with your right thumb. Slide up to remove the battery cover Replace old batteries with fresh ones. Note polarity as shown in battery compartment. 5.6 Troubleshooting the ph meter Error Messages bat Batteries are weak and need replacement Err Wrong or bad buffer value (out of range) and/or the sensor is failing. Use fresh buffer. Replace batteries. Note that when sensor fails, it cannot be replaced. Or / Ur Over or Under range signal; sensor is dry / contaminated / damaged / not fully immersed Reset Option Reset option allows you to restore the calibration back to factory default settings. Press to turn off the tester Press and hold (Hold / Ent), then press to turn on the tester. The display shows a flashing (rst) reset Press (Hold / Ent) again to confirm reset (Ent) or press (Cal) to escape (ESC) reset option

21 CONFIDENTIAL INFORMATION FOR THE USE OF BENTO NOUVEAU EMPLOYEES ONLY Page 17 White Sushi Rice - Standard Recipe Batch Size Rice Water sushi vinegar Trehalose Yield 12 Cup Batch 3 x 32oz. Rice (level) Add 1 x 24oz. Sumo Brand - Sushi Vinegar (Acidity % by Volume = 2.89% to 2.99%) Add 6 x 1oz. Trehalose (level) Fill Rice Pot to #18 mark 6500g approx. 43 rolls Brown Sushi Rice - Standard Recipe Batch Size Rice Water sushi vinegar Trehalose Yield 8 Cup Batch 2 x 32oz. Rice (level) Add 1 x 16oz. Sumo Brand - Sushi Vinegar (Acidity % by Volume = 2.89% to 2.99%) Add 2 x 1oz. Trehalose (level) Fill Rice Pot to #15 mark 4300g approx. 28 rolls 4 Cup Batch 1 x 32oz. Rice (level) Add 1 x 8oz. Sumo Brand - Sushi Vinegar (Acidity % by Volume = 2.89% to 2.99%) Add 1 x 1oz. Trehalose (level) Fill Rice Pot to #9 mark 2150g approx. 14 rolls

22 CONFIDENTIAL INFORMATION FOR THE USE OF BENTO NOUVEAU EMPLOYEES ONLY Page 18 Sushi Rice Cooking Procedure 32 oz Deli Container Measuring Cup with Handle 1) Upon receiving delivery of sushi rice, store in a dry, 2) Use the Measuring Cup with Handle to remove the rice cool area. Inside a cupboard is preferred. from the container and use the 32oz Deli Container to measure the rice. 3) Measure the rice as per the Sushi Rice Standard 4) Gently rinse the rice with cold water to remove the Recipe. Level the top of the deli container with the back excess starch. The rice must be rinsed 3 times. of a knife to ensure the correct amount of rice is used. Drain the milky water after each rinse before setting the correct water level as per the Sushi Rice Standard Recipe. Χ 5) Once the rice has been rinsed three times and the 6) If using a Zojirushi Cooker, be careful NOT to use the water is clear, set the rice pot on a level surface and set "Rinse Free Rice" measurement as the water level will the water level as per the Sushi Rice Standard Recipe be different and will affect the quality of the rice. using the "White Rice" measurement stamped inside the rice pot.

23 CONFIDENTIAL INFORMATION FOR THE USE OF BENTO NOUVEAU EMPLOYEES ONLY Page 19 Sushi Rice Cooking Procedure (cont.) 7) Using a 1oz container, measure the trehalose as per 8) Add the trehalose to the rice and water. Be careful the Sushi Rice Standard Recipe. Level the top of the to watch for any lumps. Once trehalose is added, the 1oz container with the back of a knife to ensure the pot of rice will need to soak for a minimum of 1 hour correct amount of trehalose is used. prior to cooking. 9) Using a paper towel, dry the bottom of the rice pot 10) Carefully set the rice pot inside the cooker and before placing inside the cooker. This step is crucial to close the lid. help prolong the life of the cooking element inside the rice cooker. 11) Once the rice has soaked for a minimum of 1 hour, 12) Set the rice timer to 45 minutes and press push the ON button down until the "COOK" button "START" illuminates.

24 CONFIDENTIAL INFORMATION FOR THE USE OF BENTO NOUVEAU EMPLOYEES ONLY Page 20 Sushi Rice Cooking Procedure (cont.) 13) Sushi rice will need to be set to soak over night. Use 14) Do NOT at any point open the rice cooker until the the outlet timer and set to 45 minutes before your 45 minutes cooking time has elapsed. The rice cooker scheduled start time. Two batches of rice will need to has a pressure sealed lid and opening it during the soak over night so that when the first batch is cooked, cooking process with affect the quality of the rice. the second batch can be cooked immediately. 15) Using the Kevlar gloves, remove the rice pot from the 16) With a moistened rice paddle. Loosen the edges of rice cooker once 45 minutes has elapsed. the rice in the pot to allow easy removal. 17) Remove the rice from the pot into the mixing pan. 18) Immediately run cold water inside the empty rice pot. This will help to cool down the rice pot for cooking the next batch as well as help with ease of cleaning.

25 CONFIDENTIAL INFORMATION FOR THE USE OF BENTO NOUVEAU EMPLOYEES ONLY Sushi Rice Cooking Procedure (cont.) Page 21 19) Before mixing in the sushi vinegar (Acidity % by Volume = 2.89% to 2.99%), remove any brown discoloured rice that may have formed on the bottom of the rice pot. The discoloured rice must be discarded. 20) Spread the rice evenly in the pan. Using your rice paddle, add the sushi vinegar as per the Sushi Rice Standard Recipe. Using the rice paddle will help to evenly distribute the sushi vinegar. NOTE: It is important that the sushi vinegar is added the to rice immediately after it is done cooking. Mixing the sushi vinegar and rice immediately following cooking will prevent the rice from over-cooking. 21) Using your rice paddle, carefully fold the rice to 22) As you are folding the rice, watch for clumps of rice. incorporate the sushi vinegar onto each grain of rice. These clumps will need to be gently separated to allow the sushi vinegar to coat the rice. Measure the rice acidity of the acidified rice by following the steps outlined in the SOP - Usage of ph Meter to Measure Rice Acidity (ph Standard = ) Note: As you fold the rice, it is important to apply the correct pressure with your rice paddle. The cooked rice is extremely delicate and applying too much pressure with the rice paddle will damage the rice and can break the individual kernels. Remember to: Fold the rice carefully Apply appropriate pressure Take your time 23) Before cooking another batch of sushi rice, remove 24) Likewise, remove the catch basin located at the the insert inside the lid of the rice cooker. The lid back hinge of the lid on the outside of the cooker. should be cleaned after each use. The catch basin should also be cleaned after each use.

26 APPENDIX ON SITE DOCUMENTATIONS

27 Page 1 of 1 Food Safety Training Checklist - Chefs Ver 2013MA22 Employee Name: (Last, First) Date of Hire: Food Safety Policy & SOPs Under each section of the Food Safety Policy, go through and explain each point: - #1 Employee Hygiene - #2 Facility / Utensil Hygiene - #3 Food Preparation / Storage Procedure - #4 Temperature / ph / Sanitizer Control - #5 Sampling - #6 Corrective Actions SOPs On-Site Logs Educate the new hire on temperature requirements that apply to our operations: - #1 Raw Material Fridge; Showcase; Internal Product Temperatures (on holding / chilling) should be 4 o C / 40 o F - #2 Freezer -18 o C / 0 o F - #3 Hot Food Cooking (Internal Product Temperature) 74 o C / 165 o F (if applicable) - #4 Hot Food Holding (Internal Product Temperature) 60 o C / 140 o F (if applicable) Check every 2 hours Demonstrate how the On-Site Temperature & Food Safety Log should be filled out and how corrective actions should be taken & recorded should he/she encounter problems on the job such as: - #1 High Showcase Temperature > 4 o C / 40 o F - #2 High Finished Product Temperature > 4 o C / 40 o F - #3 ph level is high, such as a measurement of #4 PPM sanitizer concentration is not up to standard - #5 Calibration is off (a) not equal to 0 o C / 32 o F when placing it into ice slush (b) not equal to 100 o C / 212 o F in boiling water (for hot food programs) Demonstrate how to complete the Cleaning Log Demonstrate how to complete the Hot Food Cooking / Reheating / Hot Holding Log (if applicable) Demonstrate how to complete the DSD Temperature log (if applicable Employee ID#: Supervisor: Procedures Demonstrate how to correctly & accurately perform the following procedures: - #1 Hand Washing Procedure - #2 Dish Washing Procedure (2 sinks & 3 sinks methods) - #3 Rice Acidity Testing using ph meter - #4 Sanitizer Concentration Testing (PPM test) - #5 Calibration of Probe Thermometer (a) Ice slush method (b) boiling water method (for hot food programs) - #9 Calibration of the ph meter - #6 Sanitizing of Probe Thermometers - #7 Measuring the Internal Temp of Finished Products - #8 Chilling Procedure of Finished Products to 4 o C /40 o F Reporting of Inspections & Customer Complaints / Incidents Educate the new hire on what needs to take place when inspectors from the Government / 3 rd Party visits the kiosk for a routine inspection Educate the new hire on what needs to take place when he / she receives a customer complaint / incident and how the procedure should be handled Food Safety Knowledge Test Once all of the components listed on this checklist have been reviewed and checked off, give the knowledge test to the employee to see how much he/she understands. Please understand that if the Supervisor decides to assist the new hire on achieving a passing grade in the Knowledge Test, the Supervisor will be held accountable for any future c o n sequences. If the new hire fails the test, he/she must be retrained immediately and re-tested using a different test version. Test Version #: Re-Test Version #: Result: Result: Employee Signature By signing below, I acknowledge that I understand all of the above components that my Supervisor has reviewed and demonstrated. I will adhere to BENTO s Quality Assurance & Food Safety requirements. Supervisor Signature By signing below, I acknowledge that all of the above components were reviewed and demonstrated to my new hire. Employee s Signature Supervisor s Signature Date of Completion Date of Completion Form #: QFS.0003

28 DAILY ph Log Acceptable ph Range: ph RIGHT LEFT DATE BATCH# TOP CORNER BOTTOM CORNER TOP CORNER BOTTOM CORNER CENTER CALIBRATION CORRECTIVE ACTIONS INTIALS ph Meter Must Be Calibrated Daily Supervisor signal Date / /

29 1. Fill in 1a - "Store #", 1b -"Year & Date" and 1c - "Initial". BENTO - ON SITE TEMPERATURE & FOOD SAFETY LOG 2014DE09 CONFIDENTIAL 2. Using a calibrated thermometer, measure & record equipment temperatures of: 2a "Raw Material Fridge Temp.", 2b "Showcase Temp." and 2c "Freezer Temp.". Indicate the unit of measurement, C or F. Standards: Refrigerated Equipments 4 C / 40 F; Freezer -18 C / 0 F 3. Using a calibrated thermometer that has been clean and sanitize, measure & record the internal product temperatures of: 3a "Internal Product Temp After Chilling" and 3b "Internal Temperatures of Product On Displayed" taken from the different areas of the showcase. Indicate the unit of measurement, C or F. Standards: Internal Product Temperatures 4 C / 40 F 4. Measure & record 'Rice Acidity (ph)' of ALL batches of sushi rice produced as indicated on the log. Standards: ph paper = ph , 4.5; ph meter = ph Measure & record 'Sanitizer Concentration (PPM)'.The sanitizer bottle should be refill daily and check to ensure that the concentration are within the standards. Standards: Loblaws (KAY) = ppm; Loblaws (AMFO) = ppm, Other Banners = 200 ppm (Manual Dish Washing) & 400 ppm (Spray Bottles) 6. Calibrate the probe thermometer using the ice water method at least once / week or when needed such as after the probe thermometer has been dropped onto a hard surface. Standards: 0 C / 32 F 7. Calibrate the ph meter (if applicable) using buffer solution 4.0 and 7.0 at least once / week or when needed. Standards: ph 4.0 and ph Corrective actions must be taken and recorded when deviations are identified on the Temperature & Food Safety Log. 9. Supervisors / Managers: When doing weekly store visits, please sign and date after checking & verifying that the Temperature & Food Safety Log is filled out accurately. 1a STORE #: 1b YY: 3b INTERNAL TEMPERATURES OF 2a RAW MATERIAL FRIDGE TEMP. 2b SHOWCASE TEMP. 3a INTERNAL PRODUCT ON DISPLAYED 4 RICE ACIDITY 5 SANITIZER 7 ph METER 2c FREEZER PRODUCT TEMP. (10 AM - 12 PM & 1 PM - 3 PM) (EVERY BATCH) CONCENTRATION 6 PROBE CALIBRATION 1b #1 #2 #3 #4 #1 #2 TEMP. AFTER CHILLING #1 #2 #3 #1 #2 (PPM) CALIBRATION ph 4.0 ph CORRECTIVE ACTIONS 1c INITIAL SUNDAY AM MM DD PM MONDAY AM MM DD PM TUESDAY AM MM DD PM WEDNESDAY AM MM DD PM THURSDAY AM MM DD PM FRIDAY AM MM DD PM SATURDAY AM MM DD PM 9 VERIFIED BY SUPERVISOR / MANAGER: DATE:

30 BENTO - ON SITE CLEANING LOG 2014DE09 CONFIDENTIAL 1. Fill in Date (Year / Month / Day) and Store #. 2. Operators must initial and record the time after each of the listed tasks (if applicable) have been performed. For example: 9 AM / KP; 10:30 AM / KP; 12 PM / KP, etc. 3. Supervisors / Managers: When doing weekly store visits, please sign and date after checking & verifying that each item is carried out as per written requirements. Also ensure that the log is completed accurately. STORE #: YY: SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY TIME & INITIAL TIME & INITIAL TIME & INITIAL TIME & INITIAL SECTION 1 (WHEN IN USED, THE FOLLOWING ITEMS OUTLINED IN SECTION '1' ARE TO BE CLEAN / REPLACE AT LEAST ONCE EVERY 2 HOURS OR MORE FREQUENTLY IF NEEDED.) SUSHI ROLLING BAMBOO MATS (REPLACE PLASTIC FILM) MM DD MM DD MM DD MM DD TIME & INITIAL TIME & INITIAL TIME & INITIAL TIME & INITIAL TIME & INITIAL MM DD TIME & INITIAL TIME & INITIAL MM DD TIME & INITIAL TIME & INITIAL MM DD TIME & INITIAL KNIFE DIP SOLUTION (REPLACE SOLUTION & CLEAN / SANITIZE KNIVES) CUTTING BOARD - FRONT & BACK (CLEAN / SANITIZE) SANITIZER SOLUTION (REPLACE SOLUTION IN SPRAY LEAST ONCE A DAY; SOLUTION USED FOR DISPOSABLE WIPES IS TO BE LEAST ONCE EVERY 2 HOURS) RICE COOKER POT (CLEAN IN-BETWEEN USAGES & CLEAN / SANITIZE AT THE END OF SHIFT) TRAYS (CLEAN / SANITIZE) CONTAINERS FOR RAW MATERIALS / RTE ITEMS (CLEAN / SANITIZE BEFORE RE- USING THE CONTAINERS FOR PREPARATION) SECTION 2 (THE FOLLOWING ITEMS OUTLINED IN 'SECTION 2' ARE TO BE CLEAN ONCE DAILY OR MORE FREQUENTLY IF NEEDED.) TIME & INITIAL TIME & INITIAL TIME & INITIAL TIME & INITIAL SUSHI ROLLING BAMBOO MATS RICE SCOOP DISH-WASHING SINK HAND-WASHING SINK COUNTERTOPS RAW MATERIAL FRIDGE TIME & INITIAL TIME & INITIAL TIME & INITIAL SHOWCASE SHELVING FLOORS MOPS / BUCKETS GARBAGE BINS DEEP FRYER (IF APPLICABLE) VERIFIED BY SUPERVISOR / MANAGER: DATE:

31 BENTO - DSD TEMPERATURE LOG 2014DE09 CONFIDENTIAL 1. Record the "Date (YY / MM / DD)", "DSD Store #", "Satellite Store #" and "Finished Products" (names of the products produced) onto the slots provided. 2. Before delivery, measure and record the internal product temperature for each variety produced, for each individual Satellite locations and Initial. Please note that ALL finished products must be chilled to 4 C / 40 F prior to delivery. Corrective actions must be taken and filled out if internal product temperatures measured > 4 C / 40 F. 3. When product is delivered to the customer s loading dock, product temperature should be measured and recorded by the receiver onto the Bento - DSD Temperature Log 4. Supervisors / Managers: When doing weekly store visits, please sign and date after checking & verifying that the DSD Temperature Log is filled out accurately. Legend: DSD = Store producing products for other store locations; Satellite = Stores receiving products delivered from a DSD location. DSD STORE #: FINISHED PRODUCTS BEFORE DELIVERY TO SATELLITE STORE #: YY: CUSTOMER TEMPERATURE AT DELIVERY BEFORE DELIVERY TO SATELLITE STORE #: CUSTOMER TEMPERATURE AT DELIVERY MM DD MM DD MM DD MM DD TIME TEMPERATURE TIME TEMPERATURE TIME TEMPERATURE TIME TEMPERATURE INITIAL CORRECTIVE ACTIONS VERIFIED BY SUPERVISOR / MANAGER: DATE: