Breakfast Biscuit Fillet

Quick Reference

Storage	0°F +/- 10°F	Freezer
Cooking time	6  minutes	350°F fryer
Cook more time	54 minutes
Hold time	Product holding cabinet	60 minutes Prepared
Minimum internal cooking temperature	165°F internal
Quality serving temperature	150°F to 160°F
Portioning	1 Chicken Fillet
Q. A. Standard: Free of ice crystals in frozen state. Breading golden brown when cooked.

Tools Needed

• Fillet basket
• Yellow tongs
• Sharpie marker
• Warming pan for product holding cabinet
• Slotted lid for warming pan
• Black tongs

Work Safe

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Always wear single use gloves when preparing or handling ready to eat food. There should be no bare hand contact with ready to eat food.
• Use black tongs anytime uncooked chicken fillets are being handled
• Chicken fillets must reach an internal temperature of 165°F when cooking and maintain it for 17 seconds
• Chicken fillets must be temperature controlled for safety (TCS). Once cooked, they should maintain a minimum temperature of at least 135°F.
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

Chicken fillets are delivered and stored at 0°F +/- 10°F. Cases must be handled carefully. The frozen chicken fillet pieces break easily when the cases or bags are dropped.