Chicken B.L.T. Sandwich: Difference between revisions

Chicken B.L.T. Sandwich (view source)

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 == Work Safe ==
-* Wash hands before starting work and after handling anything not related food related
+* Wash hands before starting work and after handling anything not food related
-* If leaving work station or changing tasks, wash hands and change gloves
-=== Chicken Filet ===
+* Gloves -- If leaving workstation or changing tasks, wash hands and change gloves
+* Cook temp: Fillet 165°F/17 seconds
+* Hold temp: 135°F minimum all cooked foods
+* Wash, rinse, sanitize all utensils and surfaces every 4 hours
+* Never operate the microwave without food inside. This could result in damage to the equipment and cause a fire.
+* To prevent cross-contamination, always store raw meat and dairy products away from produce and condiments
+* To cut a sandwich in half if requested, place biscuit splitter on top of sandwich and place free hand on top of the blade to hold the bun. Do not hold bun from side while cutting.
-* Cook Temp - 165° F for 17 Seconds
+* Raw chicken filet breast must be time and temperature controlled for safety (TCS). Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
-* Hold Temp - 135° F - Minimum all cooked foods
+* Raw chicken fillet breast must be stored on the dunnage racks in the walk-in cooler
-* Wash, Rinse, Sanitize All Utensils & Surfaces every 4 hours
+* '''CAUTION:''' You must take every step necessary to avoid cross-contamination when handling chicken. Clean and sanitize the breading station after breading chicken fillet breast.  Do not store any other food item around the chicken where any chicken liquid can splash on the food item.  Never store chicken above any other food item.  Never store other food items on top of chicken boxes.  Keep a good distance between any other food item and chicken.
-== Assembly ==
+== Receiving and Storage ==
-'''Please Note: Do not microwave this sandwich'''
-* Always wear single use gloves when preparing sandwiches
+* Raw chicken fillet breasts are received twice each week. The temperature of the chicken fillet breast at delivery must be between 28°F and 32°F. All cases of raw chicken fillet breast will have a “use by” (expiration) date marked on them. Never accept cases of raw chicken fillet breast that do not have at least 5 days remaining before it expires.
-* When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain
+* For example: If you have received a case of raw chicken fillet breast with an expiration date of the 22<sup>nd</sup>, you could not receive the case of chicken after the 18<sup>th</sup>. See chart below.
-* Pull down the foil wrap for a Southern Fried Chicken Sandwich
-** Ensure the word “special” is facing away from you
+{| class="wikitable"
-* Once toasted, remove the heel from the toaster
+|'''''Date'''''
-* Use yellow tongs to place one chicken breast fillet on the heel of the bun
+|9<sup>th</sup>
-* Place 4 - ½ slices of bacon on top of the fillet in a crisscross pattern
+|10<sup>th</sup>
-* Bring the crown of the bun down from the toaster
+|11<sup>th</sup>
-* Apply condiments to all sandwiches in the following manner:
+|12<sup>th</sup>
-* Use a condiment spatula to apply 1/2 oz. of mayonnaise on the crown using a down and across motion
+|13<sup>th</sup>
-* Use gloved fingers to place 4 pickles on the mayonnaise
+|14<sup>th</sup>
-** Do not overlap
+|15<sup>th</sup>
-* Shredded lettuce: Use fingers to place ½ oz. of lettuce on sandwich
+|16<sup>th</sup>
-* Tomato: Use fingers to place one tomato slice on sandwich
+|17<sup>th</sup>
-* Place the dressed crown on top of fillet
+|18<sup>th</sup>
-* Wrap Southern Fried Chicken Sandwiches using the foil wrap and the square wrapping procedures
+|19<sup>th</sup>
-* Use a sharpie marker to mark the sandwich “CB” for Chicken B.L.T.
+|20<sup>th</sup>
+|21<sup>st</sup>
+|22<sup>nd</sup>
+|-
+|'''''Days  Remaining'''''
+|14
+|13
+|12
+|11
+|10
+|9
+|8
+|7
+|6
+|5
+|4
+|3
+|2
+|1
+|-
+|
+| colspan="10" |'''SFM can deliver'''
+| colspan="4" |'''SFM  cannot deliver'''
+|}
+* Raw chicken fillet breast must be time and temperature controlled for safety (TCS). '''Keep raw chicken fillet breast refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.'''
+* Upon receipt of the raw chicken fillet breast, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink and pour the water down the mop sink drain.