Chick-fil-A Mall Road Primary Breading Training Guide

Make is Safe. Make it Fast. Make it Right. Page 1

Standards Notes
1. The amount on the iPad represents recommended quantities. Based on the
1. Monitor refill queue to determine when Nuggets need to be cooked. If the Nugget
pace of the business, this might need to be modified.

Kanban is in the queue, review the Breading Table iPad for the correct batch size.
2. Do not cook more than one bag of Nuggets at a time.

Within 2 minutes of the Kanban coming back, the chicken should be in the fryer.

3. Also check for hanging pieces of fat, bone, hard pieces of cartilage, and
2. Use the Nugget measuring cup to retrieve the correct portion of Nuggets and
blood spots. Trim all of these items with yellow scissors.

place them into the wire basket over the milk wash.

4. Most of the milk wash should drain during this proces.

3. Lower the wire basket into the milk wash. Use your fingers to separate the
5. The goal is to minimize the amount of milk wash that is transferred into the
Nuggets to ensure adequate wash coverage.

seasoned coater so that it does not get clumpy.

4. Raise the perforated pan out of the milk wash then separate the Nuggets with
6. Removing excess coater ensures that we minimize the amount of excess that
your fingers to ensure milk wash completely drains out of the pan.

gets into the pressure fryer. Excess coater in the pressure fryer accelerates
Nuggets 5. Transfer the Nuggets by hand to the seasoned coater then “toss” the Nuggets in
the need to quick clean it more often and, potentially, change the oil more
the seasoned coater to ensure 100% coater coverage.

often. Do not exceed six cups in the wire basket as more than six cups
6. Transfer up to six cups of the coated Nuggets to the chicken sifter, then, while
reduces the effectiveness of the shaking.

holding the chicken sifter over the seasoned coater, shake the chicken sifter so
7. Make sure the Nuggets are not still completely white. They must have a hint
that excess coater falls into the pan of seasoned coater.

of pink so that they are properly coated, but not over-coated. Use the transfer
7. After adequately sifted, place the chicken sifter, with the chicken, into the transfer
pan to hold the chicken sifter because this minimizes the amount of raw
pan. Take the transfer pan to the pressure fryer with the open basket and dump
chicken coater and clumps dispersing on non-raw surfaces.

the Nuggets into the open basket.

8. The non-raw Team Member must respond. Continue to call them using their
8. Communicate to a non-raw Team Member that Nuggets are ready to be cooked.
name until they respond. This officially passes the responsibility to them.

Return the transfer pan and the wire basket to their appropriate spots.

1. Monitor refill queue to determine when Filets need to be cooked. If the Filet 1. The amount on the iPad represents recommended quantities. Based on the
Kanban is in the queue, review the Breading Table iPad for the correct batch size. pace of the business, this might need to be modified.

Within 2 minutes of the Kanban coming back, the chicken should be in the fryer.
2. Improperly fileted Filets will cook smaller and give the appearance of being
2. Ensure that the Filets are fileted properly, include full separation of the top, thick underportioned.

ligament and all of the small ligaments down the spine.

3. Do not leave the Filets in the milk wash. This ensures that the seasoning is
3. Set aside the correct amount to bread or count as you go.
not washed off.

4. Use one hand to fully submerge the Filet into the milk wash, immediately remove 4. Always shake the Filet after submerging it to minimize excess clumps in the
it, and shake it gently to remove excess milk wash. Place it into the coater.
coater.

5. Scoop some coater onto the Filet and press the Filet firmly in the coater with your
Regular palm using your upper body weight and lifting your heels off the ground for
Filets additional pressure. Flip the Filet and repeat for the other side. Lift the Filet out of
the coater and gently shake it to remove excess coater. Place it in the transfer
pan smooth side up for proper loading.
and potentially break the Filet.
5. The pressure ensures that the coater adequately covers and sticks to the
Filet. Shaking it is important to ensure that excess coater does not end up in
the pressure fryer, causing more frequent cleaning and more frequent
changing of the oil. Do not punch the Filets. This will cause uneven breading

6. Rub your hands together over the appropriate coater pan to remove excess 6. Filets should not be cooked in the Spicy fryer to avoid flavor transfer.

coater from your gloves. Then, take the transfer pan to the appropriate pressure 7. The rough side down keeps the Filet from curling up, forming a pocket, and
fryer with a tiered basket.
retaining excess oil. When loading Filets, ensure they are not touching or
7. Load the Filets into the tiered basket, rough side down, and no more than six hanging off the edge of the shelf. If it is a smaller batch of Filets, place them
Filets per shelf.
towards the top of the tiered basket to ensure proper cooking.

8. Take the transfer pan back to the breading table while communicating to a non- 8. The non-raw Team Member must respond. Continue to call them using their
raw Team Member that Filets are ready to be cooked. name until they respond. This officially passes the responsibility to them.
 Chick-fil-A Mall Road Primary Breading Training Guide
Make is Safe. Make it Fast. Make it Right. Page 2

Standards Notes
1. Coater should be reworked after the equivalent of 1 bag of chicken
1. Coater should be reworked after the equivalent of 1 bag of chicken breaded.
breaded. Reworking involves rubbing your hands together in the coater to
Reworking involves rubbing your hands together in the coater to break up
break up large clumps of coater. New coater can be added after coater is
large clumps of coater. New coater can be added after coater is reworked.

reworked.

2. Coater should be sifted after the equivalent of 2 bags of chicken breaded.

2. Coater should be sifted after the equivalent of 2 bags of chicken breaded.

3. Grab the coater sifter and place it on top of the coater pan.

3. Grab the coater sifter and place it on top of the coater pan.

4. Fill the sifter half full with coater. It is only half filled to prevent coater from
Sifting Coater flying into other parts of the breading table while sifting.

4. Fill the sifter half full with coater. It is only half filled to prevent coater from
flying into other parts of the breading table while sifting.

5. Shake the sifter back and forth to sift the coater.

5. Shake the sifter back and forth to sift the coater.

6. Dump the crumbs into the trash and repeat with more coater until the coater
6. Dump the crumbs into the trash and repeat with more coater until the
has a sandy texture.

coater has a sandy texture.

7. Dump remaining crumbs into the trash and return the sifter to its place.

7. Dump remaining crumbs into the trash and return the sifter to its place.

8. Add new coater to the now sifted coater

8. Add new coater to the now sifted coater
1. Amounts of chicken needing to be thawed should be predetermined by BOH 1. No notes.

Leadership. Please see the shelf allocation chart on each door to determine 2. Lunch Filets are blue, Nuggets are pink, Strips are green, Breakfast Filets
which chicken goes in which doors and on which shelves.
are yellow, Grilled Filets are tan, Spicy Filets are purple, and Grilled Nuggets
2. All chicken is color coded. Do not shift colors around, mix and match colors, are gray. Nuggets, Breakfast Filets, and Lunch Filets should be thawed
and pay attention to the placement of the chicken to avoid juice drippage and above everything else as they have minimal juice drippage and mild flavor
flavor transfer.
transfer. Strips should be thawed below those, Grilled Filets and Grilled
3. Thawing rotation, including the movement of the “Use First” marker, goes from Nuggets should be thawed below all of those above, and then Spicy Filets
Pulling Chicken top to bottom. Pay attention to chicken that thaws in multiple doors to ensure should be thawed at the bottom.

the clip gets rotated appropriately.

3. If you reach the bottom of one door, check the other door and place the clip
4. While pulling chicken, each tray must have a label designating when the item at the top of the alternate door.

was pulled to ensure that the chicken is fresh and safe for use.
4. Every set of chicken must have a food label. Always label food products!

5. Bags of frozen chicken fit two to a tray, and three trays to a shelf, or one case 5. Ensure the bags are as flat as possible so that air can circulate completely
per shelf.
around the bag/tray.

6. Compact/throw away all empty boxes and trash when finished.

6. This keeps the area safe and clean for further usage.

7. Place all used dishes either in the mop sink or under the 3 compartment sink. 7. Raw chicken dishes are kept separate from non-raw dishes.
1. This prevents flavor transfer from one to the other.

1. Do not use the same yellow gloves for different chicken.

2. Filleting the chicken ensures that the chicken remains flat and ensures
2. All Filets should be filleted properly before use.

adequate portion size and bun coverage.

3. When filleting, examine the chicken for hanging pieces of fat, bone, hard
3. This ensures adequate safety, appearance, and quality.

pieces of cartilage, and blood spots. Trim all of these items with yellow
4. This is absolutely critical. The large ligament at the top is most important.
scissors.

Break the ligament without tearing the filet.

4. Using your thumbs, break the large ligament at the top of the rough side where
5. The spine can be detected on the shiny side. It is the white line running the
Fileting the two sides of the filet (the larger and smaller) meet.

length of the filet, most visible on the smooth side.

5. Use the ball of your hand with your fingers and massage the tendons apart on
Chicken the bottom part of the filet. If you use your thumb down the middle, the Filets
6. No notes.

7. This makes it easier to bread and ensures that the dull side faces down
rip or get over Filleted so when the breader pushes on them they will rip. 

during the loading process into the tiered basket.

6. Roll and stretch the filet open with both hands.

8. Do not use the bag in which the raw chicken came. Always label food
7. Stack them smooth side up in a 4” deep pan.

products!

8. When finished, cover with fresh food film and a dated sticker.

9. No notes.

9. Place either in the breading table or in the holding cabinet.

10. This prepares the area for use again.

10. Clean and sanitize the area when you are finished.
 Chick-fil-A Mall Road Primary Breading Training Guide
Make is Safe. Make it Fast. Make it Right. Page 3

Standards Notes
1. Clear out the bottom three shelves of chicken and set them aside.
1. They can be set aside onto something, but it will need to be
2. Take out the large metal tray that sits on the bottom of the thaw cabinets and cleaned later.

place them in the mop sink or get the dishes person to clean them.
2. There is one per half of a thaw cabinet.

3. Take the hose on the hottest water possible and spray the inside of the thaw 3. This should be sprayed so that most of the solid chicken juice or
cabinet that was just emptied.
bits are loosened and be taken out.

Cleaning a 4. Grab the hand-held squeegee and get as much water out of the thaw cabinet 4. Make sure to stand back as much as possible so that the chicken
as possible.
juices and bits do not land onto any part of the uniform.

Thaw Cabinet 5. Begin to fill up an empty pickle bucket with hot floor cleaner.
5. While this is happening, spray off the large metal trays from earlier
6. Pour the floor cleaner into the bottom of the thaw cabinet and then hose the to loosen up the stuck on chicken and clean them.

insides as well to ensure the bottom is as clean as possible.

6. Be careful handling the hot floor cleaner so that you are not burnt.

7. Finally squeegee the soapy water out as much as possible and clean the floor 7. Use a squeegee and mop if necessary.

of the mess generated from the thaw cabinet.

8. Make sure that the chicken is placed in the correct order again so
8. Place the clean metal trays and chicken back into the thaw cabinets. that the chicken isn’t pulled incorrectly.
1. Make sure to combine any product from the table being cleaned to the next one
before discarding any unusable product.

2. Scrape as much debris out of the dishes as possible.

1. This limits unnecessary waste.

3. Turn the upper holding rail area of the breading table off and remove the
2. By doing this, the cleaning process for the dishes becomes much
remaining milk wash and coater and as much ice as possible into the trash.

easier since the stuck on breading product will have either been
4. After ensuring the drain for the table is closed, pour warm water into the upper
removed or at least loosened.

rail to continue to clean and melt any ice buildup. A green scrub can be used
3. Use the large yellow breading paddle to complete this task.

with the warm water to clean the upper holding. Drain this once the ice is
4. Use an empty pickle bucket if possible, but otherwise, the dish
completely gone and all other bits are cleaned off.

must be considered a chicken dish until it is completely cleaned.

Cleaning the 5. Grab a fresh rag and a full bottle of multi-surface and wipe the whole upper rail
Make sure to place the container below the drain to catch all of the
area including the underside of the lid and the whole exterior using a scraper if
Breading Table necessary.

water and then dump it into the mop sink.

5. No Notes.

6. Take back any wire shelving inside the table and clean this area with a rag and
6. If there is nowhere to place product that is stored inside the table,
multi-surface.

leave it on the uppermost shelf to clean the bottom of the fridge

7. Sanitize the whole table with a full bottle of sanitizer by spraying the whole table
switching them out when possible. All shelving must be cleaned.

and pour the rest of the sanitizer down the drain swirling the bottle to ensure
7. Leave the table opened and leave the sanitizer alone to air-dry.

the whole drain is sanitized and clean.

8. It must be washed, rinsed, sanitized, dried and reinstalled.

8. Finish by taking out the filter in the area just below the drain and take out the
9. Wipe both the inside and outside of that door.
condenser filter to be cleaned and then dried.

9. While the filter is being cleaned, use a sanitized towel to wipe the door that led
to the filter.
 Chick-fil-A Mall Road Primary Breading Training Guide
Make is Safe. Make it Fast. Make it Right. Page 4

Standards Notes
1. Wash your hands when you arrive, at least once per hour, when changing tasks, after 1. Handwashing is the single most effective way to prevent the spread of illness. Make
touching your phone, in the restroom after using the restroom and again after returning sure you use the proper procedure as outlined on the sidekick training aid near the
from the restroom.
handsink.

2. Do not come to work or remain at work if you experience the following symptoms: 2. If you call off or need to leave, ensure it is because of one of these reasons. You
fever/sore throat, vomiting, diarrhea, jaundice (yellowing of the skin/eyes), or lesions must inform a leader of the reason so that it can be appropriately documented.

with pus.
3. This reduces/eliminates cross-contamination of bacteria that may be on personal
3. Store personal items or beverages in their appropriate, marked space.
items getting into food items. All beverages must be in a cup with a lid and a straw.

4. Do not touch your hair or face when working. If so, wash your hands after.
4. This is to prevent cross-contamination.

5. If you cough or sneeze, do so into the crook of your elbow.

5. This is to prevent the spread of germs.

6. Do not chew gum while working.

6. This is unprofessional and could pose as a food safety risk in the event that spittles
7. Do not cook any chicken that is frozen.
fly out of your mouth or your gum falls out.

8. Do not place the bag in which the chicken comes in the upper rail of the breading 7. To be safe, the chicken must reach an internal temperature of 165 degrees for 15
table.
seconds. If the chicken is frozen, it is likely that this will not happen.

9. The breading Team Member should always wear yellow gloves and a yellow apron and 8. This helps prevent cross-contamination from contaminants that might be on the bag.

should NEVER touch a surface that a non-raw Team Member could potentially touch.
9. This helps prevent cross-contamination of raw products and RTE products.

Food Safety 10. The milk wash wire basket should always be stored in the milk wash when not in use.
10. This keeps the wire basket at 40 degrees or below and out of the Temperature
11. The Nugget measuring cup should be stored in the raw Nugget pan with the handle Danger Zone (TDZ).

facing up.
11. This keeps the cup at 40 degrees or below and out of the Temperature Danger Zone
12. The lid to the breading table should be closed when the table is not in use.
(TDZ).

13. Pay attention for bones or thick cartilage in all chicken products and remove if 12. This helps keep the upper rail 40 degrees or below.

discovered.
13. These items are physical contaminants and should not be served to Guests.

14. All hair must be contained in a hair restraint.

14. An official Chick-fil-A hat or a hairnet will suffice.

15. Yellow gloves and a yellow apron must always be worn when working with raw 15. This serves as a visual cue to everyone that you are allowed to touch RTE foods and
chicken.
food contact surfaces.

16. Ensure that only 6” deep pans are used in the breading table.
16. This ensures maximum performance and temperature control with the upper rail.

17. Always leave at least 2” from the top of the raw chicken, coater, and milk wash to the 17. This ensures that the product in the pans is able to maintain a temperature of 40
top of the pan.
degrees or below.

18. Transfer pans and utensils should be cleaned every four hours throughout the day.
18. This ensures that bacteria does not grow to a harmful level as these times are kept in
19. Any aprons worn while handling raw products must stay in that area and cannot be the TDZ.

used in any other part of the kitchen. 19. This helps ensure food safety standards are met and prevents cross-contamination.

1. You must always be in full uniform at all times.

1. This includes belt, shirt (tucked in), Shoes for Crews, name tag, and pants.

2. Only official Chick-fil-A outerwear is allowed.

2. This includes sweaters, jackets, cardigans, etc.

3. All hair must be pulled back and out of the face.

3. This is to minimize hair falling into food.

Appearance 4. Only studded earrings are allowed.

4. No hoops or dangling earrings are allowed for food and Team Member safety.

5. All headgear must be official Chick-fil-A gear, or it must be red, black, or white.
5. This includes hats and headbands/headwraps.

6. Nails must not have any polish or paint, and they must not extend beyond the tips of 6. Underneath nails contains about 80% of the germs on your hands. Polish could chip
fingers. off and become a physical contaminant.
1. When not in use, aprons should be hung on the hook by the breading table. If you are
finished with your apron, discard it in the dirty apron bin.
1. Do not leave aprons in any other spot in the kitchen.

2. Place all opened packages of bowls, lids, and clamshells above the hot holding 2. Do not leave opened packages of bowls, lids, or clamshells in any other place.

station.
3. Any area that deals with raw product must be cleaned at least once in a 24 hour
3. The primary table should be cleaned at 8:00pm.
period.

Cleanliness 4. All trash should be changed at 10:30am, 1:30pm, 5:00pm, and closing.
4. This helps maintain a clean floor and clean workspace.

5. All kitchen floors should be swept at 10:30am, 1:30pm, 5:00pm, and closing.
5. This helps maintain a clean floor and clean workspace.

6. Put empty boxes directly in the compactor. Drain all oil from oil containers, place the 6. This helps maintain a clean floor and clean workspace and reduces oil waste.

box in the cardboard compactor, and place the empty jug with the kitchen trash area.
7. This keeps bacteria levels down on our food contact surfaces.

7. Wipe countertops with a KICS wipe every hour.

8. This helps maintain a clean and organized work environment.
8. Wipe down fryer shelves every hour.
1. Create eye contact, share a smile, speak in a friendly tone, and always say “My
1. Use the Core 4 at all times.

Hospitality 2. Always use the language of hospitality.

Pleasure!”

2. “Certainly!”, “My Pleasure!”, “meals”, “beverages”, “entrees”, etc.

Job Duties 1. Serve the Guests. 2. Help your Neighbor. 3. Clean your workstation. 4. Stock your workstation.