Grilled Chicken: Difference between revisions

Revision as of 11:19, 15 April 2024

Quick Reference

Product	Receiving	Storing	Quality Serving Temp	Once Opened/Prepped	Hold Time
Mayonnaise (Deluxe)	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 (Deluxe)	Cooler	Cooler	34°F - 41°F	34°F - 41°F
Tomatoes (Deluxe)	Cooler	Cooler	34°F - 41°F	34°F - 41°F	End of Day
Chicken Filets	Cooler	Cooler	150°F - 160°F	CVP Opened - 48-72 hours	30 minutes
Bun	Dry Storage	Dry Storage			Toasted to Order


Product	Cook Time	Cook Temp	Cook More	Minimum Internal Cook Temp	Quality Serving Temp
Chicken Filet	7 ½ minutes	335°F	22 ½ minutes	165°F internal	150°F to 160°F

☆ Q.A. Standard: Raw chicken fillet breast should feel wet to the touch without feeling slick or slimy and free of yellow skin. Chicken fillet breast should not have a bad smell. Cooked chicken fillet breast should be golden brown with a crispy breading completely coating each piece. It should not appear greasy.

Receiving and Storing

Raw chicken fillet breast is 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 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.

For example: If you have received a case of raw chicken fillet breast with an expiration date of the 22nd, you could not receive the case of chicken after the 18th. See chart below.


Date	9	10	11	12	13	14	15	16	17	18	19	20	21	22
Days Remaining	14	13	12	11	10	9	8	7	6	5	4	3	2	1
	SFM Can Deliver										SFM Cannot Deliver

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 == Quick Reference ==
+{| class="wikitable"
+!Product
+!Receiving
+!Storing
+!Quality
+Serving Temp
+!Once
+Opened/Prepped
+!Hold Time
+|-
+|Mayonnaise (Deluxe)
+|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 (Deluxe)
+|Cooler
+|Cooler
+|34°F - 41°F
+|34°F - 41°F
+|
+|-
+|Tomatoes (Deluxe)
+|Cooler
+|Cooler
+|34°F - 41°F
+|34°F - 41°F
+|End of Day
+|-
+|Chicken Filets
+|Cooler
+|Cooler
+|150°F - 160°F
+|CVP Opened - 48-72 hours
+|30 minutes
+|-
+|Bun
+|Dry Storage
+|Dry Storage
+|
+|
+|Toasted to Order
+|}
+{| class="wikitable"
+|+
+!Product
+!Cook Time
+!Cook Temp
+!Cook More
+!Minimum Internal
+Cook Temp
+!Quality Serving
+Temp
+|-
+|Chicken Filet
+|7 ½ minutes
+|335°F
+|22 ½ minutes
+|165°F internal
+|150°F to 160°F
+|}
+☆ Q.A. Standard:  Raw chicken fillet breast should feel wet to the touch without feeling slick or slimy and free of yellow skin.  Chicken fillet breast should not have a bad smell. Cooked chicken fillet breast should be golden brown with a crispy breading completely coating each piece. It should not appear greasy.
 == Receiving and Storing ==