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

Latest revision as of 11:40, 30 August 2024

Quick Reference

Product	Receiving	Storing	Quality Serving Temp	Once Opened/Prepped	Hold Time
Mayonnaise	Dry Storage	Cooler - Once Opened	34°F - 41°F	34°F - 41°F
Pickles	Dry Storage	Cooler - Once Opened	34°F - 41°F	34°F - 41°F
Lettuce	Cooler	Cooler	34°F - 41°F	34°F - 41°F
Tomatoes	Cooler	Cooler	34°F - 41°F	34°F - 41°F	End of Day
Bacon	Freezer	Cooler	Room Temp		4 Hours
Chicken Filets	Cooler	Cooler	150°F - 160°F	CVP Opened - 48-72 hours	30 minutes
Bun	Dry Storage	Dry Storage			Toasted to Order

☆ Q.A. Standard: Bun should be evenly toasted and golden brown. Sandwich should be neatly assembled.

Tools Needed

Yellow tongs
Sharpie

Work Safe

Wash hands before starting work and after handling anything not food related

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.

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.
Raw chicken fillet breast must be stored on the dunnage racks in the walk-in cooler
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.

Receiving and Storage

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^nd, you could not receive the case of chicken after the 18^th. See chart below.

Date	9^th	10^th	11^th	12^th	13^th	14^th	15^th	16^th	17^th	18^th	19^th	20^th	21^st	22^nd
Days Remaining	14	13	12	11	10	9	8	7	6	5	4	3	2	1
	SFM can deliver										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.

Assembly (Chicken B.L.T. Sandwich)

Please Note: We will not be microwaving this sandwich
Always wear single use gloves when preparing sandwiches
When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain
Pull down the foil wrap. Ensure the word “special” is facing away from you.
Once toasted, remove the heel from the toaster
Use yellow tongs to place one chicken breast fillet on the heel of the bun
Place 4 - ½ slices of bacon on top of the fillet in a crisscross pattern
Bring the crown of the bun down from the toaster
Mayonnaise: Use a condiment spatula to apply 1/2 oz. of mayonnaise on the crown using a down and across motion
Pickles: Use fingers to place 4 pickles on the mayonnaise. Do not overlap.
Shredded lettuce: Use fingers to place ½ oz. of lettuce on sandwich
Tomato: Use fingers to place one tomato slice on sandwich
Place the dressed crown on top of fillet
Wrap Sandwich using the foil wrap and the square wrapping procedures
Use a sharpie marker to mark the sandwich “CB” for Chicken B.L.T.

Pre-Close

Filter chicken fryers (See “Fryer Filtering” section for detailed instructions)
Wipe down tops and sides of chicken fryers and other related equipment
Wash, rinse, sanitize and air-dry bottom breading tub and lug
Wipe down surrounding walls of breading machine

Closing

Serve all customers
Turn off power to fryers
Turn off display cabinet
Discard any remaining chicken fillet breast
Wash, rinse and sanitize yellow tongs, trays, and chicken baskets. Allow to air dry.
Clean display cabinet with sanitized towel
Sift breading into clean tub
Cover breading and store in the walk-in cooler
Wash, rinse and sanitize dip pot, dip basket, sifter, top breading tub and lug. Allow to air dry.
Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel.
Reassemble the breading station

@@ Line 1: / Line 1: @@
 == Quick Reference ==
 {| class="wikitable"
-!Product
+|- style="text-align:center; background-color:#BFDA6F"
-!Receiving
+|'''Product'''
-!Storing
+|'''Receiving'''
-!Quality
+|'''Storing'''
-Serving Temp
+|'''Quality Serving Temp'''
-!Once
+|'''Once Opened/Prepped'''
-Opened/Prepped
+|'''Hold Time'''
-!Hold Time
 |-
-|Mayonnaise
+|'''Mayonnaise'''
 |Dry Storage
 |Cooler - Once Opened
@@ Line 17: / Line 16: @@
 |
 |-
-|Pickles
+|'''Pickles'''
 |Dry Storage
 |Cooler - Once Opened
@@ Line 24: / Line 23: @@
 |
 |-
-|Lettuce
+|'''Lettuce'''
 |Cooler
 |Cooler
@@ Line 31: / Line 30: @@
 |
 |-
-|Tomatoes
+|'''Tomatoes'''
 |Cooler
 |Cooler
@@ Line 38: / Line 37: @@
 |End of Day
 |-
-|Bacon
+|'''Bacon'''
 |Freezer
 |Cooler
@@ Line 45: / Line 44: @@
 |4 Hours
 |-
-|Chicken Filets
+|'''Chicken Filets'''
 |Cooler
 |Cooler
@@ Line 52: / Line 51: @@
 |30 minutes
 |-
-|Bun
+|'''Bun'''
 |Dry Storage
 |Dry Storage
@@ Line 68: / Line 67: @@
 == 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'''
+* 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.
+*
+{| class="wikitable"
+|Date
+|9<sup>th</sup>
+|10<sup>th</sup>
+|11<sup>th</sup>
+|12<sup>th</sup>
+|13<sup>th</sup>
+|14<sup>th</sup>
+|15<sup>th</sup>
+|16<sup>th</sup>
+|17<sup>th</sup>
+|18<sup>th</sup>
+|19<sup>th</sup>
+|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.
+== Assembly (Chicken B.L.T. Sandwich) ==
+* [[File:Chik BLT.png|right|554x554px]]'''Please Note: We will not be microwaving this sandwich'''
 * Always wear single use gloves when preparing sandwiches
 * When a sandwich is ordered, place a bun (crown and heel) cut side up on the bun toaster chain
-* Pull down the foil wrap for a Southern Fried Chicken Sandwich
+* Pull down the foil wrap. Ensure the word “special” is facing away from you.
-** Ensure the word “special” is facing away from you
 * Once toasted, remove the heel from the toaster
 * Use yellow tongs to place one chicken breast fillet on the heel of the bun
 * Place 4 - ½ slices of bacon on top of the fillet in a crisscross pattern
 * Bring the crown of the bun down from the toaster
-* Apply condiments to all sandwiches in the following manner:
+* Mayonnaise: Use a condiment spatula to apply 1/2 oz. of mayonnaise on the crown using a down and across motion
-* Use a condiment spatula to apply 1/2 oz. of mayonnaise on the crown using a down and across motion
+* Pickles: Use fingers to place 4 pickles on the mayonnaise. Do not overlap.
-* Use gloved fingers to place 4 pickles on the mayonnaise
-** Do not overlap
 * Shredded lettuce: Use fingers to place ½ oz. of lettuce on sandwich
 * Tomato: Use fingers to place one tomato slice on sandwich
 * Place the dressed crown on top of fillet
-* Wrap Southern Fried Chicken Sandwiches using the foil wrap and the square wrapping procedures
+* Wrap Sandwich using the foil wrap and the square wrapping procedures
-* Use a sharpie marker to mark the sandwich “CB” for Chicken B.L.T.
+* Use a sharpie marker to mark the sandwich '''“CB”''' for Chicken B.L.T.
+== Pre-Close ==
+* Filter chicken fryers ''(See “Fryer Filtering” section for detailed instructions)''
+* Wipe down tops and sides of chicken fryers and other related equipment
+* Wash, rinse, sanitize and air-dry bottom breading tub and lug
+* Wipe down surrounding walls of breading machine
+== Closing ==
+* Serve all customers
+* Turn off power to fryers
+* Turn off display cabinet
+* Discard any remaining chicken fillet breast
+* Wash, rinse and sanitize yellow tongs, trays, and chicken baskets. Allow to air dry.
+* Clean display cabinet with sanitized towel
+* Sift breading into clean tub
+* Cover breading and store in the walk-in cooler
+* Wash, rinse and sanitize dip pot, dip basket, sifter, top breading tub and lug. Allow to air dry.
+* Wash breading machine with soapy water. Rinse and wipe down with a sanitized towel.
+* Reassemble the breading station