What topics are included in Bonchon's guidelines for 'Preventing Contamination'?
Bonchon Franchise · 2025 FDDAnswer from 2025 FDD Document
| Using Food Thermometers ◄82 | Restrooms ◄128 | ||
|---|---|---|---|
| Preventing Contamination ◄83 | Sidewalks ◄132 | ||
| Personal Hygiene ◄87 | Fire Extinguishers ◄133 | ||
| Use of Gloves ◄90 | MAINTENANCE AND REPAIRS134 | ||
| Types of Contamination ◄91 | Preventive Maintenance ◄134 | ||
| Cross-Contamination ◄91 | Fryer Maintenance ◄138 | ||
| Biological Hazards ◄91 | Hood Maintenance ◄139 | ||
| Staphylococcus ◄92 | Maintenance Schedules ◄141 | ||
| Salmonellosis ◄93 | SAFETY AND SECURITY142 | ||
| Clostridium Perfringens (E. Coli) ◄94 | Safety Guidelines / Red Safety Binder ◄143 | ||
| Botulism ◄94 | Responsibility ◄144 | ||
| Hepatitis Virus A ◄95 | Orientation ◄144 | ||
| Cooking Food ◄95 | Accident Reporting and Investigation ◄147 | ||
| Reheating Food ◄96 | Workers' Compensation Issues ◄149 | ||
| Cooling Food ◄96 | OSHA Requirements ◄149 | ||
| FOODBORNE ILLNESS98 | Chemical Safety ◄152 | ||
| Contributing Factors to a Foodborne Illness ◄100 | SDS (Safety Data Sheets) ◄153 | ||
| Top 5 Food Safety and Sanitation Issues ◄100 | Performing the Heimlich Maneuver ◄154 |
Source: Item 23 — RECEIPTS (FDD pages 92–536)
What This Means (2025 FDD)
According to Bonchon's 2025 Franchise Disclosure Document, the receipts section includes a list of topics related to restaurant operations. One of these topics is 'Preventing Contamination'. Other topics listed include 'Using Food Thermometers', 'Personal Hygiene', 'Use of Gloves', 'Types of Contamination', 'Cross-Contamination', and 'Biological Hazards'.
Additional contamination-related topics in the receipts section include information about 'Staphylococcus', 'Salmonellosis', 'Clostridium Perfringens (E. Coli)', 'Botulism', and 'Hepatitis Virus A'. The receipts section also lists guidelines for 'Cooking Food', 'Reheating Food', and 'Cooling Food'.
These guidelines are important for maintaining food safety standards and preventing foodborne illnesses at Bonchon restaurants. Franchisees must adhere to these guidelines to protect their customers and maintain the reputation of the Bonchon brand. The receipts section also includes topics such as 'Foodborne Illness', 'Contributing Factors to a Foodborne Illness', and 'Top 5 Food Safety and Sanitation Issues'.