Chicken B.L.T. Sandwich: Difference between revisions
No edit summary |
|||
| Line 89: | Line 89: | ||
{| class="wikitable" | {| class="wikitable" | ||
|Date | |Date | ||
|9<sup>th</sup> | |9<sup>th</sup> | ||
|10<sup>th</sup> | |10<sup>th</sup> | ||
Revision as of 11:26, 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 22nd, you could not receive the case of chicken after the 18th. See chart below.
| Date | 9th | 10th | 11th | 12th | 13th | 14th | 15th | 16th | 17th | 18th | 19th | 20th | 21st | 22nd |
| 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.