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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