CFAFC BOH Opening Breading

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Turn on all machines

Hennies

• Ensure all 5 hennies have enough oil

• Ensure all 5 hennies have the black handle turned up

• Turn on all hennies

• Turn on Both grills (will need to come back and hit the warm-up button)

• Breading table

• Stove eyes (ensure both pots have water)

• Lean iPad

Grab all Utensils

• 2 breading spacers

• Two 6"deep half pans (for filets/nuggets)

• Three 6"deep full pans (for milkwash, coater, spicy coater)

• Two 6"deep Quarter pans (for spicy filets/spicy milkwash)

• Milkwash perforated pan

• Table sliding shelf

• Two 4"deep half pans (for transferring chicken)

• Nugget measuring cup (with yellow writing)

• Coater Sifter

• Nugget Sifter

• All henny baskets (2 full teirs, 2 nugget, 2 half-tier)

• All 3 henny brushes (white poker, white brush, black L-brush)

• Four red trays for the dump stations

• Grill brush

• Grill oil roller and holder

Preparing to make food

• Put on Hair net/hat

• Fill the milkwash pan (up to the perforated pan lip)

• Fill the spicy milkwash pan (3/4 full)

• Add canola oil to the grill roller

• Put 2 bags of each soup in the soup pots

• Put on Yellow Apron

• Grab Yellow gloves

• Add 2" of coater, 2" of spicy coater to their respective pans)

• Prepare Grill Breakfast filets if needed (6"deep half pan, 2 bags of BF marinade for every full bag of breakfast filets)

• Bread Lean number of breakfast filets (at least 12)

• Bread Lean amount of nuggets (at least 2 cups)

• Grill Lean number of breakfast grills (at least 2)

• Repeat last 3 steps to fill second pan of all chicken