34. KFC Snacker® Sandwiches Introduction

Transcription

34. KFC Snacker® Sandwiches
Introduction........................................................................................................................... 2
Prepare Buns, Ingredients and Sauces for KFC Snackers................................................. 4
Preparing Buns for Toasting................................................................................................ 5
Stocking the Station............................................................................................................. 6
Sandwich Assembly............................................................................................................. 8
Sandwich Assembly - Ultimate Cheese.............................................................................10
Sandwich Assembly - Honey BBQ Chicken Mixture......................................................... 12
Wrapping the KFC Snacker............................................................................................... 14
Hold Food...........................................................................................................................16
Cleaning..............................................................................................................................17
Receive and Store............................................................................................................. 18
Problem Solving................................................................................................................. 19
Introduction
Overview
Introduction
®
KFC Snacker Sandwiches are available in different varieties: KFC Snacker,
®
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Buffalo KFC Snacker , Honey BBQ KFC Snacker and Ultimate Cheese
®
KFC Snacker .
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KFC Snacker is made with a white meat strip breaded in Extra
™
Crispy breading with Colonel's Signature Sauce served on a
sesame seed bun.
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Buffalo KFC Snacker is made with a white meat strip breaded in
™
Extra Crispy breading and dipped in Buffalo sauce on a sesame
seed bun.
®
Honey BBQ KFC Snacker consists of restaged chicken in a Honey
BBQ sauce served on a sesame seed bun.
®
Ultimate Cheese KFC Snacker is made with a white meat strip
™
breaded in Extra Crispy breading with cheese sauce served on a
sesame seed bun.
®
Additional condiments can be added to any of the KFC Snacker
Sandwiches, for an extra charge, upon the request of the customer.
Smallwares and Safety Equipment
Gather smallwares and safety equipment before preparing product.
Smallwares
Safety Equipment
Tongs
Rack handles
#24 scoop
Pan handles
24 oz. wide mouth squeeze bottles with precut tips
Oven mitts
Saucing scoop
Plastic salad tongs
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Make sure all equipment is operating properly.
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Replace burnt out bulbs in the filet/strip holding unit
(warmer) before using.
Check food safe refrigerator temperature for 33°F – 40°F.
Check the fryer and convection oven cook temperatures
and cook times.
Make sure hotwell, upright holding cabinet, filet/strips
holding unit and infrared holding unit have been preheated.
©2012 KFC Corporation. All rights reserved.
May be used only by KFC and its franchises and licenses. Unauthorized use, sale, or reproduction is strictly prohibited. Use by KFC system franchises or licenses
constitutes their agreement to be responsible for resulting claims and indemnify KFC, its parent and commonly owned affiliates and their respective employees and
agents.
Introduction
Get Ready
Proper hand washing is one of the most important
steps in remaining healthy and keeping food safe.
Unclean hands can introduce bacteria or foreign
material to food or to clean food contact surfaces.
Hands must be washed frequently following these
steps.
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Wet hands and arms
Wash hands with approved soap
Rinse hands
Dry hands
Sanitize hands
A blue bandage and gloves must be worn over a
cut. Gloves must be worn over nail polish or acrylic
nails and wherever required by state and/or local
ordinance.
Hands must be washed and sanitized before
putting on gloves.
All employees must wear a hat or hairnet when
preparing products.
CCP shows the “critical control point.” Each
step identified by a CCP must be monitored and
documented to ensure safety of the food.
This symbol shows a step in the procedure that
must be followed exactly or personal safety could
be affected.
This symbol indicates a key point in the procedure.
2012-01-30
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May be used only by KFC and its franchises and licenses. Unauthorized use, sale, or reproduction is strictly prohibited. Use by KFC system franchises or licenses constitutes
their agreement to be responsible for resulting claims and indemnify KFC, its parent and commonly owned affiliates and their respective employees and agents.
Prepare Buns, Ingredients and Sauces for KFC Snackers
Standards
Prepping Ingredients
For more information on preparing ingredients for KFC Snacker refer to the
Prepping Ingredients procedure.
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Cheeses, and sauces
Warming buns if not toasting
Breading Crispy Strips
Cooking Crispy Strips
For more information on preparing Buffalo Sauce used on a KFC Snacker
refer to the Dipping Snackables procedure.
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Buffalo Sauce
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Preparing Buns for Toasting
Overview
Overview
This section describes toasting buns for KFC Snacker Buns.
Standards
Wash Hands
As in all areas of food preparation, wash your
hands properly before and after preparing any food
products.
Toasting Bun(s)
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Each morning clean spacer using the 5-step cleaning method.
Place metal spacer on the right side of the toaster where buns will
be toasted
Slide spacer on toaster edge then press spacer down to attach it to
the toaster
Generously season grill with Release Agent
Turn toaster on and preheat
Place thawed buns needed for peak period/hour in full size plastic
inset pan covered with solid lid near sandwich station.
Remove bun(s) from bag in full size plastic inset pan to build
sandwiches as needed. Tuck the top of the bag under and replace
the lid.
Spearate buns.
Invert the top and bottom of the bun so the crown and heel of the
bun are together.
With the crown and heel turned over, place buns together (one
on top of the other.) The white sides of the bun should be on the
outside.
Using tongs or spatula, place up to 3 KFC Snacker™ buns on the
toaster with the white sides of the bun on the outside.
Close Toaster Lid and press the button on toaster to toast buns 10
seconds.
Using tongs or spatula, remove bun(s) from toaster then close
toaster lid.
Immediately use toasted bun(s) to prepare sandwich(es) and serve.
At closing, be sure opened package of buns is closed tightly.
Discard buns that are past use-by date at the end of the day.
Remove spacer from the toaster by pulling up and sliding it out.
Store spacer on the outside of the toaster lid to cool overnight. Slide
spacer on toaster lid then press down to attach to lid.
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Stocking the Station
Introduction
Overview
This section describes how to stock the sandwich station.
Standards
Set up Station and Prepare Ingredients
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Follow correct procedures when preparing ingredients for Snacker
Sandwiches.
Set up the Sandwich/Salad assembly area correctly. Follow the
Sandwich Station, Sandwich Station Coldwell, Fried Filet and Strip
Holding Unit, 27" Pass-Thru, and Countertop Warmer procedures.
Check the fryer/oven cook times and temperatures for filets and
strips.
Cook Stocks the Holding Unit
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Using a rack handle, remove half rack of Extra Crispy Strips
from cook basket onto a clean, sanitized pan. Hold in a dry upright
holding cabinet, top tier of the display cabinet or in infrared holding
unit.
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Use tongs to rack strips from a Collectramatic or Henny
Penny basket in a single layer onto a clean, sanitized rack
and pan.
Use tongs to move strips from cook basket to full size pan
and take to infrared holding unit.
Select the appropriate color tag from the product hold time chart
and place it with the product.
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Ensure tag is visible when in holding unit.
Be careful, racks will be hot. Warn others when
carrying hot products or equipment.
Stock the Sandwich Assembly Area
The cook is not allowed in the food safe area!
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agents.
Stocking the Station
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Using tongs, the sandwich maker can move Extra Crispy Strips
from the upright holding cabinet onto the empty side of the half
rack in the filet/strips holding unit located at or near the sandwich
assembly area.
Honey BBQ Mixture
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The sandwich maker or packer moves pans of Honey BBQ from the
upright holding cabinet into the hotwell or heat sink. DO NOT mix
fresh Honey BBQ with mixture already in hotwell or heat sink.
Buns warmed or toasted
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Buns can be warmed or toasted prior to sandwich assembly.
For warmed buns, the sandwich maker stocks the upright holding
cabinet, warming drawer or KFC air curtain with preheated buns.
For toasted buns, refer to this procedure, preparing buns for
toasting.
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Sandwich Assembly
Introduction
Overview
Follow these steps to assemble the KFC Snacker and Buffalo KFC Snacker.
Standards
Wash Hands
products.
Gloves must be worn whenever required by state or
local ordinance for ready to eat food contact.
Hands must be washed before putting on gloves.
Get Wrap and Bun
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Set sandwich wrap on the cutting board with the name of the KFC
Snacker you are assembling at the TOP.
Fold edge of wrap under to show the word ‘Special’
after wrapping when customers request special
orders.
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Get bun from the holding unit. Be sure to tuck under the end of the
bag or replace lid on pan to keep buns from drying out.
Place Bun on Wrap
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Place top of bun in the center of the wrap, cut side up. Place bottom
of bun on wrap.
1/4" Spiral Colonel's Signature Sauce on Top Bun
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Using the sauce squeeze bottle, apply Colonel's Signature Sauce to
the top side of the bun in a spiral pattern in a 1/4” thick stripe (pencil
size thickness). The spiral should cover the length and width of the
bun.
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Sandwich Assembly
The Buffalo KFC Snacker does not have sauce
added to the bun.
Place Strip on Top of Sauce
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Using tongs, carefully place Crispy Strip on top of sauce. Buffalo
dipped strip is placed directly on the bun. Strips past discard point cannot be used!
Place Bun Bottom on Strip
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Place the bun bottom on top of the Crispy Strip or Buffalo Strip.
Flip the KFC Snacker
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Flip the KFC Snacker so that the bun top is up.
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Sandwich Assembly - Ultimate Cheese
Introduction
Overview
Follow these steps to assemble the Ultimate Cheese KFC Snacker .
Standards
Wash Hands
products.
Get Wrap and Bun
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orders.
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Place Bun on Wrap
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of bun on wrap.
Place Strip on Bun Bottom
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With tongs, carefully place Crispy Strip on bun bottom.
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Sandwich Assembly - Ultimate Cheese
Strips past discard point cannot be used!
Dispense Cheese Sauce
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Using the sauce squeeze bottle, apply cheese sauce to the Crispy
Strip in a spiral pattern in a 1/4” thick stripe (pencil size thickness).
The spiral should cover the Crispy Strip and not extend past the
bun.
Place Top of Bun on Sauce
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Place Top of bun on sauce.
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Sandwich Assembly - Honey BBQ Chicken Mixture
Introduction
Overview
Follow these steps to assemble the Honey BBQ Snacker.
Standards
Wash Hands
products.
Get Wrap and Bun
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orders.
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Place Bun on Wrap
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of bun on wrap.
Place Honey BBQ Mixture on Bun Bottom
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Place one scoop (level #24 scoop) of Honey BBQ mixture on the
bottom of the bun.
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Sandwich Assembly - Honey BBQ Chicken Mixture
Honey BBQ mixture past discard point cannot be
used!
Place Top of Bun on Honey BBQ Mixture
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Place top of bun on Honey BBQ mixture.
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Wrapping the KFC Snacker
Introductions
Overview
This section refers to wrapping the KFC Snacker.
Standards
Wrap Sandwich
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Fold bottom edge up.
Fold top edge down.
Fold sides under. DO NOT flatten sandwich while assembling,
wrapping, or serving!
For speed with service, slide the entire sandwich
to the left off the edge of the workstation, tuck right
side then left side under.
Serve Right Away
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Make KFC Snackers to order and serve.
If the restaurant has a sandwich staging unit, KFC Snackers can
be staged for 10 minutes. Review the staging report to determine
if, when and how many KFC Snackers to prepare in advance. KFC
Snackers can only be staged in a sandwich staging unit.
Product quality and/or food cost issues can occur
with improper staging.
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Keeping coldwell lid closed when not making sandwiches will help
to maintain temperature.
Replace the lid on the Buffalo sauce and HBBQ mixture when not
making KFC Snackers to maintain temperature.
Clean and Sanitize Board
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As needed, wipe the cutting board with a sanitized yellow towel. A
yellow towel and yellow sanitizer bucket are required in the food
safe area.
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Wrapping the KFC Snacker
Before and after lunch and dinner periods (no
longer than 4 hours or more often if needed)
clean and sanitize the cutting board at the threecompartment sink. Return the cutting board to the
sandwich assembly area after cleaning. Do not
store the board away from the sandwich assembly
area.
If wearing gloves, discard them after clean-up is
done.
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Hold Food
Standards
Hold Food in Unit
Condition
Holding Unit/
Method
Finished
Sandwiches
Serve immediately.
Sandwiches may
be staged in
pass-thru chute.
Discard Point
10 minutes in
pass-thru chute
Temperature
125°F
Buffalo KFC
Snackers® may
be staged 10
minutes in the
pass-thru chute if
the sandwiches
are assembled
immediately after
dipping strips in
Buffalo sauce.
The discard point can't exceed the shelf life of any
individual ingredient. For example: if Honey BBQ
Mixture expires at 2:00 p.m., and a sandwich is
assembled at 2:00 p.m. it can not be staged for
10 minutes and must be discarded if not served
immediately.
Throughout the Day
Sauce
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When the bottle is empty you must take the empty bottle to be
cleaned and sanitized. Do not add fresh sauce to unclean empty
bottles.
Get a fresh bottle of sauce from the back up bottles at the sandwich
station.
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Cleaning
Standards
Cleaning
Clean all smallwares and equipment using the 5step cleaning method.
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Receive and Store
Standards
Receive and Store
For more information on receiving and storing Snacker Sandwiches products,
see table in the Receive and Store procedure.
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agents.
Problem Solving
Standards
Problem Solving
Problem
Sandwich cold
Possible Cause
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Sandwich soggy
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Buns dry
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Strips not placed in holding unit immediately
after cooking.
Assembly took too long.
Sandwich sauce not at room temperature.
Sandwich buns not thawed long enough.
Honey BBQ mixture not put into holding units
immediately after cooking.
Holding units not operating correctly or not
calibrated (too cold).
Honey BBQ mixture not heated to ≥ 165°F.
Pan not covered in hotwell.
Incorrect Honey BBQ mixture: too much sauce
or not enough chicken.
Sandwich staged too long.
Too much sauce on bun.
Buns held in the refrigerator.
Thawed buns held beyond discard point.
Bag not closed between uses during non-peak
times.
Bag opening not closed tightly overnight.
Lid not replaced on pan.
Buns not double bagged or in a bag in a full size
plastic inset pan.
Buns held directly on pan without rack.
If not toasting buns, warmed buns held beyond
hold time.
Cheese sauce not melting
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Cheese sauce applied to bun.
Cheese sauce too cold.
Cheese sauce not at room temperature.
Cheese sauce runny
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Too much cheese sauce applied.
Cheese sauce too warm.
Cheese sauce microwaved.
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34. KFC Snacker® Sandwiches Introduction

Transcription

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