What standards must a Bojangles franchisee meet and maintain regarding health and safety?

Franchisee shall meet and maintain the highest health standards and ratings applicable to the operation of the Restaurant.

• I.

To insure that the highest degree of quality, cleanliness, appearance, and service is maintained, Franchisee shall operate the Restaurant in strict conformity with such methods, standards, and specifications as Franchisor may from time to time prescribe in the Manual or otherwise in writing.

Franchisee agrees:

• (1) To operate the Restaurant in a clean, wholesome manner in compliance with Franchisor's prescribed standards of quality, cleanliness, appearance and service;

• (2) To maintain in the Restaurant in sufficient supply, and to use in the Restaurant at all times, only such ingredients, products, materials, supplies, and paper goods as conform with Franchisor's standards and specifications, and to refrain from deviating therefrom by the use or offer of nonconforming items, without Franchisor's prior written consent;

• (3) To sell or offer for sale in the Restaurant only such menu items, products, and services as have been expressly approved for sale in writing by Franchisor; to sell or offer for sale in the Restaurant all types of menu items, products, and services specified by Franchisor including Bojangles tea, coffee and fountain drinks; to refrain from any deviation from Franchisor's standards and specifications without Franchisor's prior written consent; and to

Franchisee shall comply with all requirements of federal, state, and local laws, rules, and regulations.

• K.

Franchisee shall purchase all food items, ingredients, equipment (including, without limitation, technology equipment, components and software), furnishings, supplies, materials, services and other items used or offered for sale at the Restaurant solely from suppliers (including manufacturers, distributors and other sources) who demonstrate, to the continuing reasonable satisfaction of Franchisor, the ability to meet Franchisor's then-current standards and specifications for such items; who possess adequate quality controls and capacity to supply Franchisee's needs promptly and reliably; and who have been approved in writing by Franchisor and not thereafter disapproved.

Food Safety Food Safety Practices

Page 1 of 4 March 2018

Operations Manual

The U. S. Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment. Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.

Bojangles' food safety standards are established to meet or exceed the FDA Food Code and local, state and federal jurisdictional food safety requirements.

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.

Learning Requirements

• · Recognize the importance of food safety.
• Understand and identify factors that ensure safe food handling practices and prevention measures for keeping food safe.
• · Recognize the risk factors for foodborne illness.

Food Danger Zone

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).

Certain temperature precautions must be taken with perishable foods such as meat and poultry.

Source: Item 22 — CONTRACTS (FDD page 82)