Title Page
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Audit Conductor Name
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Employee Name
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Employee Clock-in number
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Conducted on
Quality and Safety Standards
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Understands what areas are Potentially Hazardous and what areas are Ready to Eat Surfaces<br>Danger: <br>- Front of Henny<br>- Breading table<br>-
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Team member is familiar with the Ansul fire prevention system and knows what extinguishers to use in case of fire
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Is wearing clear food service gloves and washes hands and changes them gloves between tasks<br>(i.e. after handling boxes, stocking, changing trash, stocking pickles, etc.)
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Understands how to use food timers
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Knows how to change sanitize water and keeps their area clean and sanitized throughout service
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Knows where to get and how to use the Atkins thermometer
Positional Competencies
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Is knowledgeable on how the Kanban system works<br>- that they should be in the order of which they want the chicken breaded<br>- how each Kanban correlates with a timer<br>- how to FIFO Kanbans in the screens area
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Understands how to drop chicken:<br>1. Submerging, lifting 4 inches, and then redropping into oil<br>2. (If nuggets) Stir nuggets for 8 seconds to separate <br>3. Close lid and tighten wheel lock until red knob is forward<br>4. Push the appropriate button for cook time
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Is able to correctly pick up chicken:<br>1. Picks up chicken using the two-handed method<br>2. Allows oil to drain for a few seconds<br>3. Places the correct Kanban in the dump station and dumps chicken <br>4. Hits the correct timer after placing chicken in the correct spot (ensure FIFO method is being used)
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Takes advantage of stagnant business and NEVER stands around doing nothing<br>* Their pace should be productive and full of energy (This is an eval standard all are graded on)
Boxing nuggets, strips, and minis
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Matches the right box to the number of nuggets/strips/minis they're making
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Boxes all product to the right number/weight<br>4 ct nugget: 2.2-2.4 1 ct strip: 1.8-2.4<br>6 ct nugget: 3.2-3.5. 2 ct strip: 3.5-4.6<br>8 ct nugget: 4.2-4.6. 3 ct strip: <br>12 ct nugget: 4 ct strip:<br>* Make sure a nugget or strip is added to achieve the proper weight when needed
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Knows where to find the scale and re-calibrates at least once a shift
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Places minis in box according to procedure<br>4ct : horizontal pattern using the entire box<br>6ct : neatly placed with breaded top facing up (should not be looking at the nuggets)
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Adheres to the Lean Chicken Entree (LCE) system when filling chutes <br>*Can have less in chute if business is slow. Must have a valid reason for having more.
Buttering Buns
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Is using the 2 to 1 method of buttering<br>(i.e. One half twice and one half once)
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Buns are void of excessive amounts of butter on the top of the crown
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Are covering exposed buns with another tray and are not stacking them
