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FSTM Breading Procedures

by Lisa Corfield, from the Community

Standardize breading operations for fried chicken with this FSTM procedure. The checklist covers pre-cooking checks, safe handling, and precise breading techniques for Original Recipe COB and OR Tenders. Step-by-step instructions include staging product, dipping, folding, pressing, shaking and tapping, and loading patterns per CSL standards. Cooking directions detail clamshell and matt setup, oil levels, timers, and load sizes to prevent sticking and undercooking. Post-breading tasks include wiping lids, emptying dip waters, sifting flour, cleaning work surfaces, hand hygiene, and documenting acknowledgment.

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Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

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This document serves as a comprehensive operational checklist for KFC kitchen staff, focusing on essential food safety and hygiene protocols. It covers crucial aspects including proper hand washing procedures, EPCS operations, sanitization standards, and equipment handling guidelines. The checklist addresses key areas such as breading procedures, chicken preparation standards, flour filtering protocols, and proper use of safety equipment including gloves and aprons. It also outlines important operational procedures like FIFO (First In, First Out) inventory management and specific breading procedures for COB (Cooked on Bone) items. This checklist is designed to maintain consistent food safety standards and operational excellence in KFC kitchen environments, ensuring both staff safety and food quality standards are met.
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FSTM Breading Procedures

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