Handling Raw Chicken

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It is critical that you follow all of the sanitation instructions in this tutorial to prevent cross contamination.

The number one cause of food borne illness with chicken is cross contamination of raw chicken.

If you have any questions after reviewing this tutorial, please contact your Program Manager.

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Introduction

Before raw chicken is sent out for delivery, an email notification will be sent to all kitchens about the raw chicken and when you should expect it to be delivered.

Notification

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There will be a sign on RED paper on the cart that contains the raw chicken. It is critical to immediately take the temperature of the chicken to ensure that it has been held at the correct temperature. Place the chicken in the refrigerator on the lowest shelf to prevent it from dripping on any other foods.

Delivery

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Place the chicken in the refrigerator on the lowest shelf to prevent it from dripping on any other foods.

Storage

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All raw chicken that is thawed must be cooked.

DO NOT refreeze any thawed chicken!

Important!

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Before you begin, sanitize your work area with

the SFSPAC sanitizer.

Step #1

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• Raw chicken • Sheet pans• Pan Liners

Step #2

Gather the following items:

Review the recipe on the production records in WebSMARTT for ingredient amounts based on your projected servings.

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Important!

To prevent contamination of other areas in the kitchen, do not touch

other surfaces or objects while you are panning the

chicken.

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Important!

Once the chicken is panned, place it back

into therefrigerator on an empty

bun rack. Make surenothing is under the bottom pan of chicken.

DO NOT leave raw chicken at room temperatureon a bun pan rack, or counter etc.

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Coat pans with pan release spray.

Step #3

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Wash your hands and put plastic gloves on both hands.

Step #4

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Arrange the chicken onto sheet pans in a single layer with at least 1-inch between

each piece.

Step #5

Do not overcrowd the pans.

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Reminder!To prevent contamination of other areas in thekitchen, do not touch other surfaces or objectswhile you are panning the chicken.

Once the chicken is panned, place it back into therefrigerator on an empty bun rack. Make surenothing is under the bottom pan of chicken.

DO NOT leave raw chicken at room temperatureon a bun pan rack, or counter etc.

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Place the chicken in the oven. If you are wearing gloves, throw away the gloves used

to handle the pan while loading the raw chicken into the oven.

Step #6

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Wash your hands.

Clean the areas where you panned the chicken with warm soapy water and sanitize the areas where you panned the chicken with freshly prepared sanitizing solution.

Do NOT prepare any other items on the counter where you panned the RAW chicken until you have completed the steps above.

Step #7

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Step #8

Important Note: Carefully remove the chicken from the

oven as juices may have accumulated during cooking.

Bake at 375°F for 25 minutes or until chicken reaches 165°F. Check several pieces of chicken to be sure all of the chicken is cooked completely.

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Step #9Check the chicken after cooking 20 minutes. The

chicken should be golden brown.

If the chicken is getting too brown, cover the pan with foil or another sheet pan.

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Step #10Cover the chicken and place it in the warmer. Be sure the chicken temperature remains at 140°F or higher during holding and meal service.

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Step #11After service, transfer leftover chicken to a sheet pan.

Label a piece of foil or loose lid with the product name and date. Lay the foil or lid over the pan but do not seal so the chicken can cool faster.

Place in the refrigerator over night.

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For reheating, place in the oven at 350 degrees until the chicken reaches 165 degrees.

Step #12

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Discard the chicken after it has been served twice.

DO NOT serve for a third time.

Step #13

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