ROE QTR 1 2014

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

PRODUCT

SECTION 2:PRODUCT PREP:FILETING AND BREADING RAW CHICKEN

• 2.2.1 Are yellow food service gloves worn when working with raw chicken at the breading table and are gloves in good condition?

  Yes

  No

  N/A

• 2.2.2 Is the internal product temperature of milk and egg wash 40 degrees or lower? (record temperature)

  Yes

  No

  N/A

• 2.2.3 Is raw CFA chicken held correctly in the breading table according to food safety requirements?

  Yes

  No

  N/A

• 2.2.4 Is internal product temperature of raw CFA at 40 degrees or lower? (test 3 filets)

  Yes

  No

  N/A

• 2.2.5 Is CFA completely thawed before breading and cooking?

  Yes

  No

  N/A

• 2.2.6 Are filets dipped into milk and egg wash, one or two at a time, held by the tips and drained using a gentle, shaking motion?

  Yes

  No

  N/A

• 2.2.7 Are filets placed flat in seasoned coater, one or two at a time, and firmly pressed into coater on each side of filet?

  Yes

  No

  N/A

• 2.2.8 Are filets gently shaken by hand to remove excess seasoned coater?

  Yes

  No

  N/A

• 2.2.10 Are breaded filets immediately taken for cooking in correct transfer pan?

  Yes

  No

  N/A

• 2.2.15 Does seasoned coater in seasoned coater pan meet quality requirements?

  Yes

  No

  N/A

• 2.2.22 Is raw CFA chicken held correctly in breading table pan according to quality requirements?

  Yes

  No

  N/A

• 2.2.23 Does seasoned coater in seasoned coater pan meet food safety requirements?

  Yes

  No

  N/A

Section 3: Cooking and Holding Products: Cooking Chicken

• 3.1.1 Are raw chicken products brought from the breading table and cooked in a good safe manner?

  Yes

  No

  N/A

• 3.1.2 Are filets loaded with yellow gloved hands or yellow tongs?

  Yes

  No

  N/A

• 3.1.3 Are filets positioned correctly on tiered basket shelves with rough side facing down and tips (narrow ends) interlaced but not overlapping?

  Yes

  No

  N/A

• 3.1.4 Are raw chicken utensils and pans handled correctly and removed from boards cooking area after chicken is loaded?

  Yes

  No

  N/A

• 3.2.5 Is tiered basket lowered, raised about 4" and lowered again into oil?

  Yes

  No

  N/A

• 3.1.6 Is basket handle protected from contamination when not in use?

  Yes

  No

  N/A

• 3.1.7 Is lid closed promptly and is timer started as soon as lid is closed and locked?

  Yes

  No

  N/A

• 3.1.8 Are pressure fryer shelf and other contaminated surfaces wiped with a clean, damp, sanitized towel after cooking cycle is started?

  Yes

  No

  N/A

• 3.1.9 Is internal product temperature of cooked filet 165 degrees when removed from oil? (Test 1 filet)

  Yes

  No

  N/A

• 3.1.11 Is chicken cooked under pressure, with needle registering in the green zone, when cooking normal to full loads of chicken?

  Yes

  No

  N/A

• 3.1.13 Is internal product temperature of cooked spicy filet 165 degrees when removed from oil? (Test 1 spicy filet)

  Yes

  No

  N/A

• 3.1.14 Is tiered basket tilted and drained before chicken is transferred to chicken warming station?

  Yes

  No

  N/A

• 3.1.15 Is internal product temperature of cooked nugget 165 degree when removed from oil? (test 1 nugget)

  Yes

  No

  N/A

• 3.1.16 Is internal product temperature of cooked strip 165 degrees when removed from oil? (test 1 strip)

  Yes

  No

  N/A

Section 3: Cooking & Holding Products: Holding CFA Chick-n-Strips (Current state assessment)

• 3.4.1 Is top heating unit directly over holding pans in chicken warming station?

  Yes

  No

  N/A

• 3.4.2 Are unassembled Chick-n-strips held correctly and within holding time?

  Yes

  No

  N/A

• 3.4.3 Is internal product temperature of Chick-n-strips in warming staton 140 degrees or higher? (Test 2 strips)

  Yes

  No

  N/A

Section 3: Cooking & Holding Products: Cooking CFA waffle fries

• 3.7.1 Are packaged waffle fries held in heated delivery chutes of fry warming station under 2 minutes (120 seconds)?

  Yes

  No

  N/A

• 3.7.2 Prior to the end of cooking cycle, are any fries in dump pan removed or moved to the side to make room for fresh batch of fries?

  Yes

  No

  N/A

• 3.7.3 Is holding time for batch of fries under 5 minutes (300 seconds)(Measured from time fries are placed in dump pan until last of fries is served)?

  Yes

  No

  N/A

Section 3: Cooking & Holding Products: Holding CFA Sandwiches (Process flow assessment)

• 3.8.1 Is top heating unit directly over holding pans in chicken warming station?

  Yes

  No

  N/A

• 3.8.2 Are unassembled CFA chicken filets held correctly and within holding time?

  Yes

  No

  N/A

• 3.8.3 Prior to end of cooking cycle, is any unassembled CFA chicken removed from half-size holding pan before freshly cooked CFA chicken is added to pan?

  Yes

  No

  N/A

• 3.8.4 Is holding system correctly and promptly set for freshly cooked batch of CFA chicken?

  Yes

  No

  N/A

• 3.8.5 Is internal product temperature of CFA chicken filet from the chicken warming station 140 degrees or higher? (test 1 filet)

  Yes

  No

  N/A

• 3.8.6 Is unassembled CFA chicken from freshly cooked batch within holding time when assembled into sandwiches?

  Yes

  No

  N/A

Section 3: Cooking & Holding Products: Holding CFA nuggets (Process flow assessment)

• 3.9.1 Is top heating unit placed directly over holding pan in chicken warming station?

  Yes

  No

  N/A

• 3.9.2 Are unassembled nuggets held correctly and within holding time?

  Yes

  No

  N/A

• 3.9.3 Prior to end of cooking cycle, are unassembled nuggets removed from holding pan before freshly cooked nuggets are added to pan?

  Yes

  No

  N/A

• 3.9.4 Is internal product temperature of unassembled nuggets in chicken warming station 140 degrees or higher? (Test 2 nuggets)

  Yes

  No

  N/A

• 3.9.5 Is holding system correctly and promptly set for freshly cooked batch of nugggets?

  Yes

  No

  N/A

• 3.9.6 Are unassembled nuggets from freshly cooked batch within holding time when boxed?

  Yes

  No

  N/A

Section 3: Cooking & Holding Products: Holding Spicy Chicken and Sandwiches (Current state assessment)

• 3.11.1 Is top heating unit directly over holding pans in chicken warming station?

  Yes

  No

  N/A

• 3.11.2 Are unassembled spicy chicken filets held correctly and within holding time?

  Yes

  No

  N/A

• 3.11.3 Is internal product temperature of spicy chicken in the chicken warming station 140 degrees or higher? (test 1 filet)

  Yes

  No

  N/A

Section 4: Hot Entrees: CFA Sandwich - Finished Product

• 4.1.1 Is sandwich packaged and folded/secures properly?

  Yes

  No

  N/A

• 4.1.2 Is internal product temperature of CFA sandwich filet 140 degrees or higher? (test 1 filet)

  Yes

  No

  N/A

• 4.1.3 Does CFA chicken meet bun coverage standard?

  Yes

  No

  N/A

• 4.1.4 Is CFA chicken golden brown in appearance (does it meet standards)?

  Yes

  No

  N/A

• 4.1.5 Is CFA chicken entirely covered in a generous layer of seasoned coater, with total area of bare spots no larger than a quarter and free of larger and free of large lumps of coater or uncooked coater?

  Yes

  No

  N/A

• 4.1.6 Is sandwich made with an undamaged white, buttered and toasted hamburger style bun?

  Yes

  No

  N/A

• 4.1.7 Does CFA chicken filet weigh at least 3.3 oz?

  Yes

  No

  N/A

• 4.1.8 Are there 2 pickle chips (3 if small) spread out in center of bun heal? (under filet)

  Yes

  No

  N/A

• 4.1.9 Is white hamburger-style bun correct size?

  Yes

  No

  N/A

• 4.1.10 Is white hamburger-style bun correct size?

  Yes

  No

  N/A

• 4.1.11 Is white hamburger-style bun toasted to correct color?

  Yes

  No

  N/A

• 4.1.12 Based on experience does CFA sandwich meet taste and texture requirements?

  Yes

  No

  N/A

• 4.1.13 Is foil bag free of excessive stains?

  Yes

  No

  N/A

• 4.1.14 Is CFA chicken positioned with smooth (rounded) side facing up?

  Yes

  No

  N/A