Chicken B.L.T. Sandwich: Difference between revisions
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* 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. | * 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. | ||
* 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. | * 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. | ||
* | |||
{| class="wikitable" | {| class="wikitable" | ||
| | |Date | ||
|9<sup>th</sup> | |9<sup>th</sup> | ||
|10<sup>th</sup> | |10<sup>th</sup> | ||
| Line 104: | Line 104: | ||
|22<sup>nd</sup> | |22<sup>nd</sup> | ||
|- | |- | ||
| | |Days Remaining | ||
|14 | |14 | ||
|13 | |13 | ||
| Line 120: | Line 120: | ||
|1 | |1 | ||
|- | |- | ||
| | | | ||
| colspan="10" | | | colspan="10" |SFM can deliver | ||
| colspan="4" | | | 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.''' | * 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. | * 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. | ||