Quick Reference
| Holding time
|
20 minutes
|
Holding bin
|
| Quality Serving Temperatures
|
Buttered biscuit
|
120°F
|
| Egg biscuit
|
150°F to 160°F
|
| Meat biscuit
|
150°F to 160°F
|
| QA Standard: Biscuit must be golden brown and flaky with no doughy spots Biscuit must be cut evenly with neat, proper portioning of egg, meat, and/or cheese
|
Tools Needed
- Sharpie marker
- Biscuit splitter
- Biscuit pan or cutting board
- Red tongs
- Yellow tongs
- Squeeze bottle
Work Safe
- Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
- Always use two Food-Mitt gloves when handling raw meat
- Always wear single-use gloves when preparing or handling ready to eat food There should be no bare hand contact with ready to eat food
- Bacon and ham must reach an internal temperature of 145°F when cooking and maintain it for 17 seconds
- Chicken fillets must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds
- All other breakfast meats must reach an internal temperature of 155°F and maintain it for 17 seconds
- All meats must be time/temperature controlled for safety (TCS). Cooked meats must maintain a minimum internal temperature of 135°F
- Never handle any food products after handling raw meats until you wash hands thoroughly
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Biscuit Assembly
Biscuits are assembled following the layout shown
| Sausage Biscuit
|
Red tongs
|
1 patty
|
| Steak Biscuit
|
Red tongs
|
1 portion
|
| Smoked Sausage Biscuit
|
Red tongs
|
1 split link
|
| Chicken Biscuit
|
Yellow tongs
|
1 fillet
|
| Ham Biscuit
|
Red tongs
|
1 slice
|
