What are the potential consequences of failing to follow proper food safety standards, protocols, and procedures at a Bojangles' franchise?
Bojangles Franchise · 2025 FDDAnswer from 2025 FDD Document
Failure to follow proper food safety standards, protocols and procedures can result in serious foodborne illness. Keeping hot foods hot and cold foods cold inhibits growth of the microorganisms that can spoil food or make you ill. Storage at the proper temperature also retains the fresh appearance, pleasant aroma and agreeable texture that contribute so strongly to an enjoyable dining experience.
The Food Danger Zone (FDA Food Code) refers to food temperatures between 41°F to 135°F, with the most rapid growth of bacteria growth occurring between 70°F and 125°F.
Note: Bojangles' standard is between 41°F to 140°F.
- The more time food sits in this temperature range, the more opportunity there is for bacteria to grow to unsafe levels, causing food to spoil and become dangerous for consumption.
- The best way to ensure that food does not sit in the "danger zone" is to:
- Keep cold food cold below 41°F.
- Keep hot foods hot above 140°F (Bojangles' standard).
Franchisees are required to comply with all mandatory brand standards, specifications, and operating procedures.
Franchisee shall continuously review changes to the Manual as posted in the Bojangles electronic portal, and to otherwise keep current with the Manual.
If Franchisee fails, refuses, or neglects to obtain Franchisor's prior written approval or consent as required by this Agreement;
- (3) If Franchisee fails to maintain the Restaurant in a good, clean and wholesome manner, or fails to maintain or observe any of the other standards or procedures prescribed by Franchisor in this Agreement, the Manual, or otherwise in writing;
Source: Item 22 — CONTRACTS (FDD page 82)
What This Means (2025 FDD)
According to Bojangles's 2025 Franchise Disclosure Document, failure to adhere to proper food safety standards, protocols, and procedures can lead to serious foodborne illnesses. The FDD emphasizes the importance of maintaining food temperatures, specifically keeping hot foods hot and cold foods cold, to inhibit the growth of microorganisms that can cause spoilage and illness. Maintaining proper temperatures also helps preserve the food's appearance, aroma, and texture, which contribute to the dining experience. Bojangles' food safety standards are designed to meet or exceed the FDA Food Code and local, state, and federal jurisdictional food safety requirements.
The FDA Food Code defines the Food Danger Zone as temperatures between 41°F to 135°F, noting that the most rapid bacteria growth occurs between 70°F and 125°F. Bojangles' standard narrows this range, specifying a range between 41°F to 140°F. The longer food remains within this temperature range, the greater the risk of bacteria growth, potentially causing spoilage and making the food unsafe for consumption. To prevent food from entering the danger zone, Bojangles' requires franchisees to keep cold foods below 41°F and hot foods above 140°F. These temperature control measures are particularly important for perishable items like meat and poultry.
Franchisees are required to comply with all mandatory brand standards, specifications, and operating procedures, as outlined in the training materials and the Operations Manual. The Operations Manual includes manuals, memoranda, procedures, policies and other communications created by Bojangles that are posted on the Bojangles electronic portal or otherwise communicated to Franchisee in writing by email or hardcopy, whether or not noted as "Manual". Franchisees are required to continuously review changes to the Manual as posted in the Bojangles electronic portal, and to otherwise keep current with the Manual. Failure to comply with the standards and procedures prescribed by Bojangles in the Agreement, the Manual, or otherwise in writing constitutes a default under the franchise agreement.