Title Page
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Employee Name
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Employee Clock-in
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Breading Table Audit
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Conducted on
Quality and Safety Standards
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Knows all the different types of chicken and their designated color
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Understands what surfaces are Potentially Hazardous (PHF) and which surfaces are Ready to Eat (RTE) surfaces
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Yellow apron, gloves, and equipment used
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Changes gloves after Breading marinated filets (Spicy, Grilled, or Strips)
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Knows where to get sanitizer and wipes Hennys thoroughly and keeps area clean<br>
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Team member is familiar with the Ansul fire prevention system and how to use it
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Washes hands between tasks (i.e. When dropping food, running trash,etc.)
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Maintains their table at appropriate levels and in proper order
Evaluation for Breading all chicken categories
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Breads chicken filets (blue) and spicy filets (purple) correctly<br>- Holds filet at the tip while submerging fully into milk wash <br>- Allows for excess milk wash to drip from filet<br>- Places in coaster, covers and presses, flips and repeats <br>- Ensures coated filet meets CFA standards for size and coverage
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Breads nuggets (pink) and strips (green) correctly<br>- Fully submerges in milk wash<br>- Separates them while milk wash is draining<br>- Places them in the coater so that they are not clumped together <br>- Sifts the nuggets until they are a light pink color<br>- Transfers correctly
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Correctly places grilled filets (brown) and nuggets (grey) on the grill<br>- Filets rough side up and thicker portion to the center<br>- Nuggets separated completely and placed on the grill insert
Breader Speed
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Filets (1 run)<br>Demonstrate - 5+ min<br>Imitate - 3.5+ min<br>Repeat - 2.5+ min<br>Proficient - -2 min
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Nuggets / Strips<br>Demonstrate - 5+ min<br>Imitate - 3.5+ min<br>Repeat - 2.5+ min<br>Proficient - -2 min
Understands Thawing Process / Fileting / LCE
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Knows how to effectively filet chicken
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Can verbalized the flow of chicken
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Conveys Lean Chicken Entree (LCE) numbers to boards person
