Hot Honey Chicken Biscuit

Quick Reference

Product	Receiving	Storage	Quality Serving	Once Opened/Prepped	Hold Time
Breakfast Chicken Filets	Freezer	Freezer	150°F-160°F		60 Minutes
Biscuits	Dry Storage	Dry Storage	120°F		30 Minutes
Hot Honey	Dry Storage	Dry Storage	50°F-70°F	7 days

Q.A Standard

Biscuit must be golden brown and flaky with no doughy spots

Tools Needed

• Sharpie
• MPHC pans
• Squeeze bottle
• Yellow Tongs
• Biscuit Splitter

Worksafe

• Cook Temp 165°F for 17 Seconds
• Hold Temp 135°F
• Wash hands before starting work and after handling anything not food related
• If leaving workstation or changing tasks, wash hands & change gloves
• Wash, rinse, sanitize all utensils & surfaces every 4 Hours

Hot Honey

• 7 Day Hold Time
• Squeeze bottle with dissolvable label
• 50°F – 70°F Hold Temp

Preparing Hot Honey Chicken Biscuit

• Always wear single-use gloves when preparing sandwiches
• Prepared to order
• Hold Hot Honey Sauce in a squeeze bottle on the makeup table at room temperature
• Pull down the paper wrap, ensuring the word chicken is facing away from you
• Split biscuit with biscuit splitter.
• Place chicken filet on heel using yellow tongs.
• On the biscuit crown, and add 1/2 oz. (4 circles) of Hot Honey Sauce
• Wrap using square wrapping procedures. Use a sharpie to mark the biscuit “H” for Hot Honey Chicken Sandwich.
• Hot Honey Chicken Biscuits can be held for 20 minutes in the holding bin (LTO section). Use the QA tag to signify discard time.
• Never serve expired products. If the product expires, place it in the waste container.

Serving

• For dine-in, place the sandwich on a lined serving tray
• For dine-out, place the sandwich into a 6 LB bag. Serve with one napkin.

Close

• Place Hot Honey Sauce that has hold remaining back in the cooler at the end of day