Breakfast Biscuit Fillet
Quick Reference
| Storage | 0°F +/- 10°F | Freezer |
| Cooking time | 6 minutes | 350°F fryer |
| Cook more time | 54 minutes | |
| Hold time | Product holding cabinet | 60 minutes Prepared |
| Minimum internal cooking temperature | 165°F internal | |
| Quality serving temperature | 150°F to 160°F | |
| Portioning | 1 Chicken Fillet | |
| Q. A. Standard: Free of ice crystals in frozen state. Breading golden brown when cooked. | ||
Tools Needed
- Fillet basket
- Yellow tongs
- Sharpie marker
- Warming pan for product holding cabinet
- Slotted lid for warming pan
- Black tongs
Work Safe
- Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
- Always wear single use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
- Use black tongs anytime uncooked chicken fillets are being handled
- Chicken fillets must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds
- Chicken fillets must be temperature controlled for safety (TCS). Once cooked, they should maintain a minimum temperature of at least 135°F.
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Receiving and Storing
Chicken fillets are delivered and stored at 0°F +/- 10°F. Cases must be handled carefully. The frozen chicken fillet pieces break easily when the cases or bags are dropped.