On what page of the Cicis manual can I find information about 'Cleaning & Sanitizing'?
Cicis Franchise · 2025 FDDAnswer from 2025 FDD Document
the remodeling requirements, if any.]
EXHIBIT J MANUAL TABLE OF CONTENTS
| CULTURE | 6 |
|---|---|
| HISTORY OF CICIS | 7 |
| VISION | 8 |
| MISSION | 9 |
| SERVICE | 13 |
| RESTAURANT ATMOSPHERE | 14 |
| BRAND APPEARANCE STANDARDS | 15 |
| GUEST GREETER STANDARDS | 16 |
| COLLECTING TIPS | 17 |
| CICIS CREW SERVICE POLICY | 18 |
| PIZZA CHEERS | 19 |
| SPECIAL NEEDS | 20 |
| WOWs! | 20 |
| PERSONAL BUFFET | 21 |
| DINING ROOM SERVICE STANDARDS | 22 |
| TO-GO PROCEDURES | 22 |
| LEAVE A LASTING IMPRESSION | 25 |
| FOOD SAFETY & FOOD PREPARATION | 26 |
| FOOD SAFETY | 27 |
| HANDWASHING | 28 |
| TEAM MEMBER ILLNESS | 29 |
| FREEZERS | 30 |
| FOOD TEMPERATURE AND STORAGE | 31 |
| TILT (TIME IN LIEU OF TEMPERATURE) | 32 |
| PAN ROTATION | 33 |
| LABELING AND DATING FOOD FOR SAFETY | 33 |
| CLEANING & SANITIZING | 35 |
| RECEIVING AND CHECK-IN FOOD PRODUCTS | 36 |
| FOOD PRODUCTION PREP STATION | 40 |
| PREP SHEET | 41 |
| PREP SHEET INSTRUCTIONS | 41 |
| TIME STANDARDS FOR PREPPING PRODUCT | 42 |
|---|---|
| CALIBRATING A THERMOMETER | 42 |
| ROUND DOUGH PREP PROCEDURES | 43 |
| DEEP DISH DOUGH PREP PROCEDURES | 44 |
| UNSEASONNED DEEP DISH PANS | 45 |
| OILING/BUTTERING PANS FOR DEEP DISH DOUGH AND CINNAMON ROLLS | 45 |
| DEEP DISH PIZZA PREP PROCEDURES | 46 |
| GARLIC CHEESY BREAD PREP PROCEDURES | 46 |
| CINNAMON ROLLS PREP PROCEDURES | 47 |
| STUFFED CRUST PREP PROCEDURES | 48 |
| MOZZARELLA CHEESE | 48 |
| FUDGE BROWNIES PREP PROCEDURES | 49 |
| PASTA SALAD | 49 |
| PASTA PREP PROCEDURES | 50 |
| BRUSCHETTA PREP PROCEDURES | 51 |
| MILD WING SAUCE | 51 |
| PREPARING SAUCES | 52 |
| FOOD PRODUCTION COOK STATION | 53 |
| DOUGHOLOGY | 54 |
| BUILDING ROUND PIZZAS | |
| BUFFET ROTATION CHART | 56 |
| APPLICATION OF TOPPINGS | 58 |
| SPECIALTY PIZZA RECIPES CHARTs | 59 |
| SPECIALTY PIZZA RECIPES CHARTs | 60 |
| HALF & HALF PIZZAS | 61 |
| COUNTED TOPPINGS | 61 |
| DEEP DISH PIZZA COOK PROCEDURES | 61 |
| GARLIC CHEESY BREAD | 61 |
| OLE PIZZA | 61 |
| APPLE AND BAVARIAN | 62 |
| SOUP COOK PROCEDURE | 62 |
| PASTA COOK PROCEDU |
Source: Item 11 — FRANCHISOR'S ASSISTANCE, ADVERTISING, COMPUTER SYSTEMS, AND TRAINING (FDD pages 31–38)
What This Means (2025 FDD)
According to Cicis' 2025 Franchise Disclosure Document, information regarding 'Cleaning & Sanitizing' can be found on pages 35, 103, and 104 of the operations manual. The manual also includes related topics such as 'Cleaning & Sanitizing Process', 'Three-Compartment Sink Setup', 'Silverware Cleaning and Sanitizing Procedures', 'Dish Machine Operation Instructions', 'Table Cleaning Cart', and 'Oven Cleaning Process'.
These detailed guidelines within the Cicis operations manual are designed to ensure that franchisees maintain a clean and safe environment for both customers and employees. By providing specific procedures for cleaning and sanitizing, Cicis aims to uphold brand standards and comply with health regulations. The multiple pages dedicated to this topic, along with related procedures, highlight the importance Cicis places on cleanliness and hygiene.
Prospective franchisees should carefully review these sections of the manual to understand the level of detail and commitment required to maintain Cicis' standards. Understanding these procedures is crucial for daily operations and for training staff to adhere to the brand's expectations. The availability of information on related topics such as sink setup and dish machine operation further supports franchisees in implementing effective cleaning practices.