Operators have discretion to make final appearance-related decisions on items not covered in these requirements based on what they believe is best for their business. Operators can also choose to be more stringent than these requirements/local Food Code. 

Many of the Appearance and Apparel requirements are based on applicable Food Code and local health department regulations. If there is a discrepancy between the two, always follow the more stringent requirement. Each local restaurant is responsible for adopting and enforcing the Appearance and Apparel Requirements in a manner that complies with federal, state and local law. 

General Appearance

• Makeup, perfume and cologne is subdued and in good taste so as not to be distracting to the customer

• False eyelashes may be worn in compliance with local health department guidelines and at the Operator's discretion

• Body modifications are not visible to customers

  • Unacceptable body modifications include; extended earlobes, ear gauges/plug or any other form of body piercing

• Dental modifications are not visible to customers (e.g., decorative dental grills, dental tattoos)

• Orthodontic braces and bands are neutral in color

Jewelry

• Jewelry is modest in size

• Jewelry is not distracting to the customer

  • Jewelry is not neon in color, hanging or dandling or with attached decoration

• Necklaces are tucked inside clothing

• Rings are plain bands without gemstones

  • While in food production areas, food service gloves are worn over rings

• Ear piercings are limited to simple metal studs

  • Ear piercings do not have attached decoration or gemstones

  • Ear piercings are not dangling

  • Ear piercings are not hoop earings

  • Other piercings (facial or other) are not permissible

Wrist Watches and Medical Alert Bracelets

• Wrist watches are conservative in size an appearance

• Wrist watches are free from attached decoration or gemstones

• Wrist watches are not worn in food prep areas

  • Wrist watches may be kept in pocket

Hygiene

• Team Members present a professional appearance (neat, clean and well groomed) with good hygiene (e.g., groomed facial hair, bathed and with appropriate application of body deodorant)

Hair

• Hair complies with local health department requirements

• Hair is clean

• Hair styles are neat and professional in appearance

• Effective hair restraints (e.g., hair accessory, hat, visor, hairnet, Chick-fil-A chef hat) are used to hold back any loose hair falling in face and/or potentially into food

  • Hair accessory used to restrain hair does not have loose, jeweled or beaded parts

• Hair is a naturally occurring color

  • Natural hair colors include hues of black, brown, blonde, red and gray

• Hair is not unnatural in color

  • Unnatural hair colors include hues of pink, purple, green and blue

• Hair styles are not distracting

  • Distracting hair styles include Mohawks, shaven words, symbols, logos, etc.

Facial Hair

• Cleanly shaven is permitted at all restaurants

• If facial hair is permitted at the restaurant the following facial hair styles are acceptable:

  • Short, neatly groomed mustaches

  • Short, neatly groomed goatees with defined cheek and neck lines

  • Short, neatly groomed beards with defined cheek and neck lines

• Short is defined as hair up to 1/2-inch length (#4 standard trimmer guard)

• Neatly trimmed requires a defined line where hair starts and ends

• Unacceptable facial hair styles include:

  • Undefined lines

  • Shavings

  • Carvings

  • Designs or extreme styles (no chinstraps, chops, handlebar, etc.)

• Beard nets are worn when facial hair exceeds 1/4" in overall length

• Team Members are not working with unclean lines or patchy inconsistent hair growth

• All facial hair requirements are followed while Team Members grow facial hair

Finger Nails

• Fingernails comply with Food Code and local health department requirements

• Fingernails do not extend beyond fingertips when viewed from open palm

• False fingernails or fingernail gems are not worn in the Restaurant

• Fingernail polish is not worn in food prep areas

Tattoos

• If visible tattoos are permitted at the Restaurant, the following requirements are met:

  • Tattoos are not visible on face or neck

  • Tattoos do not contain profanity

  • Tattoos are not racially offensive, sexually explicit, violent, vulgar or otherwise offensive to other Team Members and Guests

• Tattoos not in compliance to the above requirements are covered with either:

  • Waterproof makeup

  • TeamStyle Long-sleeved polo shirt

  • TeamStyle Performance Sleeves

• • All uniform items are from the Chick-fil-A TeamStyle collection

  • All garments fit properly without loose or hanging parts that could come into contact with food

  • Team Members avoid touching their uniform while working with food

  • Shared outerwear items are properly cleaned and disinfected to maintain a food safe environment

    • Items that touch the face and body are not shared

Shirts

• Polo shirts have at least two buttons fastened

• Other shirt types have all buttons (except the top) fastened

• Male style: Shirts (except chef coats) are tucked in

• Female style:

  • Polo shirts are tucked in

  • Maternity tops are not tucked in

Undershirts

• Undershirts are required under button front shirts and blouses

  • Undershirts are optional under all other tops (e.g., polo shirts, chef coats) 

• Undershirt sleeves do not extend below bottom edge of shirt sleeves

• Undershirts are solid white or black (no printing, graphics, patterns or textured materials to show through shirt or blouse)

Nametags

• Nametag is worn at all times on outermost garment

• Nametag is worn on Team Member's right chest

• Nametag is positioned using nametag eyelets, when available

• Nametag is made of metal with Chick-fil-A branding

• Nametags follow Chick-fil-A Visual Identification Standards [ex: Helvetica font]

  • First Line: Team Member's first name.

  • Second Line: At Operator's discretion, title and/or years of service may be included

  • Nametags do not contain any other personal information

• Other miscellaneous pins, buttons, stickers and/or ribbons are not worn on the uniform or affixed to nametag.

  • Nametag add-ons sourced from Supply Central for additional languages or training designations are permitted.

Belts

• Belt is trimmed so end does not hang below belt line

Pants

• Pants fit properly (not too tight or too baggy)

• Pants are hemmed to fall at midpoint of heel

• Pants are not cuffed

Shorts

• Shorts are worn with a black TeamStyle belt

• Shorts are not worn by Team Members performing indoor only roles

• Shorts may be worn while working outside roles or inside by Team Members who are rotating between outside roles and front-of-house tasks or serving as delivery drivers

Skirts

• Skirts are not modified or altered to change length

Footwear

• Slip-resistant shoes are worn at all time when working inside the restaurant

• Shoes are solid black

• Shoes are constructed of leather or non-cloth, synthetic uppers with slip-resistant rubber soles (e.g., Shoes for Crews)

• Shoes are closed heels and toes

• Team Members performing outside roles may wear athletic shoes that are primarily white, black or gray

  • Boots may be worn during winter weather conditions

• Shoes fit properly with laces ties unless limited by medical conditions requiring corrective orthopedic devices

• Team Members are wearing black socks

  • TeamStyle socks, black hose or flesh-toned hose are also permitted

Accessories

• Chick-fil-A TeamStyle caps/visors may be worn 

  • Caps/visors are clean and have no visible stains or discoloration

  • Caps/visors are worn with bill facing directly forward and above eyebrows so that eyes are clearly visible under brim

• Chick-fil-A neckties may be worn at Operator’s discretion with long-sleeved men’s shirts

  • Ties are properly knotted, securely fastened and fall to midpoint of belt buckle

  • Ties are not worn with short-sleeved, button-front shirts or with women’s shirts

• Team Members may provide their own religious head coverings

• Head coverings are a solid color (preferably navy, gray, black, cream or white)

Safety Gear

• Yellow Hi-Vis reflective safety wear with 360-degree coverage (e.g., Drive-Thru Safety Strap) are required for:

  • Outside roles such as drive-thru, curbside delivery or traffic directing

  • Delivery Drivers on bike, foot or moped

• Face coverings are optional and can be worn at any time

  • Face coverings are sourced from approved TeamStyle collection or Supply Central

Outerwear

• Outermost garments are from TeamStyle collection or approved specialty gear on Supply Central

• Team Members may layer with their personal clothing if personal clothing is not visible to customers

Role-Specific Uniforms

• Leaders working in position throughout their shift are wearing approved TeamStyle clothing and shoes

• Dining room host/hostess uniforms (optional)

  • May wear Chick-fil-A uniform along with charcoal full apron, half apron or Table Turner Apron

• Back of House chef wear (optional)

  • Chef coats are worn untucked

  • All buttons/zippers are fully fastened

  • Embroidered names on right chest panel may be used in lieu of nametags

  • Chef coats may be worn with matching head wraps or Teamstyle caps/visors

  • Outside Team Members

    1. • May wear Chick-fil-A HydroChill uniform if scheduled for outside position and or rotating throughout shift 

Special Events (single-day, limited-time events)

• Team Members whose roles do not require food and beverage handling may wear theme-appropriate apparel meeting the requirements outlined below:

  • All shirts, tops and dresses must have sleeves and necklines that keep with TeamStyle uniform requirements (i.e., no unbuttoned shirts to mid-chest; no plunging necklines)

  • Skirts and dresses are knee-length or longer

  • Slip resistant shoes and nametag are worn

  • TeamStyle shorts are permitted for outside events

• The following items are not permitted as part of special event attire:

  • Items with jewels, fur, feathers and other features (including udders, tails, etc.) that could fall into food

  • Face paint

  • Sweatpants

  • Items containing trademarks other than those belonging to Chick-fil-A

• Special Event T-shirts:

  • T-shirts used for special events may be purchased through the custom tees section on The Mill to be reviewed by Custom Creative

  • T-Shirts are not worn as a regular part of Team Member uniforms [ex: ‘Saturday’ t-shirts or t-shirts for certain positions]

• Cow Appreciation Day

  • Team Members may dress in clean, cow-spotted apparel from the waist up, with TeamStyle uniform from the waist down

Uniform Reuse

• Uniforms that are in good condition (gently worn, no tears, no stains, no discoloration, no significant signs of was/wear) can be reused by another Team Member as long as they are properly sanitized according to the directions on the garment tag

• All products are examined upon receipt

• All products have expiration date or date received on case/packaging; products without printed/stamped Best Before/Use By (expiration) date should have sticker with date received (added by Team Member) and/or information that links back to control label from case

• All foods that require time/temperature control received at proper temperatures: 40 F or below and frozen foods must be hard to the touch

• Foods have no sign of temperature abuse when received and are properly labeled from approved supplier

• There should be no signs of cross-contact or cross-contamination on packaging between foods that contain allergens and foods that do not contain allergens (e.g., milk, egg, wheat, tree nuts, peanuts, fish)

• Packaging is intact and not torn or damaged

• Products are not set on ground while being unloaded

• Delivery areas (e.g., freezers, refrigerators and dry storage areas) are clean; if key drop delivery, delivery location is clearly marked

• All products have expiration date or date received on case/packaging; products without printed/stamped Best Before/Use By (expiration) date should have sticker with date received (added by Team Member) and/or information that links back to control label from case

• Individually packaged items removed from a case have printed/stamped expiration date, date received and/or information that links back to control label from case

• Products are stored and removed according to first-in, first-out (FIFO) rotation system, with older cases/products in front and on top of newer cases/products so longest held products are used first

• Milk and egg wash is stored above raw chicken and below ready-to-eat (RTE) foods when stored in walk-in cooler

• Products and paper goods are stored on shelves at least 6 inches off floor

• Cleaning agents are stored separately from food and paper products

• Transporter must be 18 years or older with a valid driver’s license

• Transporter must stay with product at all times throughout the transportation

• Food products are not transported further than 60 miles in a nonrefrigerated vehicle

• Refrigerated or frozen products must be transported in a clean, sanitized and well-insulated cooler

• Ready-to-eat (RTE) foods and raw food must be transported in separate coolers

• Raw chicken must be in a designated and marked cooler to only be used for raw chicken

• Allergens are stored separately during transport to prevent any possible cross-contamination

• All products are labeled correctly and free of damage

• Temperature is taken and documented before leaving and again once delivered

• Quality Tracking Cards are used to document temperature, date, product name and Restaurant name

• Acknowledgement that proper temperature and cross-contamination checks occurred need to be recorded in the InFORM system

• Restaurants with salad prep tables use the kanban rotation system to regulate cold product assembly

• For each cold product, two kanbans – one pull kanban and one reserve kanban – are used and labeled correctly

• The pull kanban is stored in pull refrigerator (e.g., bagging station refrigerator or boards refrigerator)

• The reserve kanban is stored in refrigerator (e.g., refrigerators near salad prep table)

• Each kanban is labeled, indicating type and quantity of products

• Each kanban has a dated and labeled sticker to identify type of product and beginning of holding time (date, AM or PM)

• If the batch size for a kanban requires more than one tray/tower/container, the related trays/towers/containers are clearly marked to indicate that they make up a single kanban (e.g., “1 of 2” and “2 of 2”)

• Number of items on kanban does not exceed quantity indicated on kanban label

• There is a designated place for empty kanbans to be stored near salad prep table

• Assembled cold products are not stockpiled (i.e., number of assembled products does not exceed amount needed to fill each kanban with number of items indicated on label, unless products are being prepared for a Catering order)

• Thaw cabinet maintains temperature of 36 F - 40 F

• Thaw cabinet only holds raw chicken

• Raw chicken is only thawed in thaw cabinet

• Raw chicken is held in thaw cabinet or breading table within specified shelf life and/or holding time at the correct temperature, covered and protected, with no signs of damage, freezer burn, water marks, dampness or ice crystals

• A USE FIRST clip is used to mark the longest held tray of chicken

• Two sealed bags are placed in a single layer on metal raw chicken trays 

Breading and Cooking

• There are at least two pans in rotation for each type of pressure-cooked and grilled chicken: one pull pan and one reserve pan

• All pans have legible identifiers (stickers are not a permitted identifier)

• Chicken is removed only from pull pans when assembling products

• Timer device is set when breaded/grilled chicken is transferred to a pan: The timer corresponds with the unique identifier on pan

• Timer device must be on and in use to track each batch of breaded chicken, unless that chicken is being exclusively used for catering

• Pans are always rotated first in, first out to ensure the oldest batch is served first

Chute Management

• Product held in the chutes are within specified holding times

• Owner/Operator is ServSafe Certified every three years and current certificate is displayed in Restaurant

• Restaurant should have readily available written health policy that includes monitoring Team Member health for symptoms and diagnosis of foodborne illness and severe infectious respiratory disease (restricting or excluding ill employees from working in the restaurant).

• There is no bare hand contact with raw chicken or cooked/ready-to-eat (RTE) food:

  • Yellow food service gloves are worn only when handling raw chicken

  • Clear food service gloves are worn when handling cooked/ready-to-eat (RTE) food

  • Gloves are changed between tasks

• All hand injuries are covered with a finger cot, finger stall or colored adhesive bandage and then covered with a food service glove

• Hands are properly washed before, when changing tasks and after wearing food service gloves, as well as after using the restrooms, after handling garbage and/or after touching exposed skin

• The surfaces of equipment and utensils contacting TCS foods at room temperature are cleaned and sanitized every 4 hours

• All utensils, equipment, towels and surfaces are clean and sanitized at beginning and end of day and are maintained throughout the day (e.g., before and after tasks, when spills occur)

• Food contact surfaces and equipment are cleaned and sanitized every four hours

• Product preparation for cooked and ready-to-eat (RTE) food is kept separate from tasks involving raw chicken by either space (prepared in a different area) or time (prepared at a different time of day)

• Pests nor signs of pests are present in the Restaurant; proper protocol is taken if pests are present

• Pest control management company inspects and treats Restaurant monthly

• Potable water is available from public water system

• Bodily Fluid Clean-Up Kit and proper cleaning procedures are followed in the case of sewage backup or bodily fluid spill

General Food Safety

• Breader (person who prepares raw chicken) avoids touching cooking equipment (e.g., handles, knobs and buttons on pressure fryer and grill) and takes care when transferring raw chicken to avoid contaminating surfaces, equipment, utensils or cooked product in holding pans

• Boards person (person who cooks chicken) avoids contact with raw chicken products or equipment/utensils that have been used for raw chicken products

• Raw filets and strips are loaded into tiered basket or onto grill with yellow-gloved hands or yellow-handled tongs; never with metal tongs (used for cooked product)

• When basket handle is not in use, it is placed where it will not be contaminated by raw coater from transfer pan or raw breaded chicken

• Contaminated surfaces (i.e., where raw coater has spilled or where transfer pan has rested) are wiped down with a clean, damp sanitized boards area towel (not a towel that has been used to clean raw chicken surfaces) immediately after cooking cycle is started

• Utensils and pans used for handling raw chicken are removed from boards area immediately after loading chicken

• Pans/containers with raw chicken are kept off the floor and away from surfaces where ready-to-eat (RTE) food is prepared or served

• Meat (e.g., chicken) and egg products reach an internal temperature of 165 F for a minimum of 15 seconds when cooked

• When fryer baskets are not in use, they are either inside frypot or on red food tray

Food Safety

•  Oil is discarded after boil out

•  Oil is not reused (e.g., oil rotation, topping off or “LEAN oil” is not permitted)

•  Oil is level with fill line in fryer

Quality  

•  Oil color is within range of color in oil test kit

•  Oil is fresh, not smoking, foaming or viscous

•  Oil is clean, free of excessive crumbs and food particles

Food Safety  

• Yellow food service gloves, small yellow cutting board, small yellow-handled knife, yellow apron, yellow-handled scissors (if used) and yellow-handled tongs (if used) are available at fileting station and/or breading table 

• Raw filets are rolled and stretched (while applying pressure) to 1/2- to 3/4-inch thickness at thickest part of filet 

Quality  

• Raw filets are fileted properly using palms and thumbs, with all tendons broken along center of filet (rough side); top of filet resembles a “V” with a smooth shiny surface  

• Raw filets are free of loose/hanging fat, bone fragments, veins, blood spots and cartilage  

• Raw filets meet Raw Filet Template bun coverage requirements 

Food Safety

•  Internal temperature of raw chicken is 33 F - 40 F

•  Internal temperature of milk and egg wash is 40 F or lower

•  Yellow food service gloves are worn when handling raw chicken (no bare hand contact); hands

• are washed before and after wearing gloves and gloves are changed between tasks

•  Refrigerated breading table is kept closed whenever Team Member is not actively breading

• chicken

•  Perforated pan is submerged (mostly covered) in milk and egg wash when not in use

•  Each raw chicken pan is dedicated to one type of raw chicken

Quality  

• Raw chicken products are completely thawed before cooking, with no evidence of ice or semifrozen chicken

•  Level of milk and egg wash in full-size pan (for regular chicken) is even with lip of submerged

• pan at all times

•  Seasoned coater is held in 6-inch deep pans and have 2-3 inches of coater at all times

•  Season coater is free of excessive lumps and maintained throughout the day

  • Excess coater is rubbed off gloves before transferring chicken to pressure fryer

  • Coater is reworked after breading the equivalent of one bag of chicken

  • Coater is sifted after breading the equivalent of two bags of chicken

• Breaded chicken products are cooked separately by product type:

  • Spicy chicken is cooked in a designated hybrid fryer in open fryer mode or the narrow fryer

  • Strips can be cooked in the same fryer as spicy filets in open fryer mode or in pressure fryer mode

  • Regular filets and Nuggets must always be cooked in pressure fryer mode

• Breaded filets are loaded with rough side facing down and in a random, staggered pattern so they do not overlap or touch to ensure proper oil flow; Breaded filets are loaded onto shelves of tiered basket and “dropped” into oil promptly after being breaded

• Breaded chicken is loaded according to the following specifications:

  • Tiered basket (full size):

    • Chick-fil-A filets or spicy filets – up to six filets per shelf (two columns of three filets)

      • 1-12 filets: use center basket tiers

      • 13-18 filets: use top three basket tiers

      • 19-24 filets: use all basket tiers

    • Chick-fil-A breakfast filets or spicy breakfast filets (if served) – up to nine filets per shelf (three columns of three filets) with tips of filets in outer columns facing toward center of basket and filets in middle column interlaced for best fit

    • Strips – up to 11 per shelf in three columns, in a 2-1-2-1-2-1-2 formation to maximize space and without overlapping

  • Half basket:

    • Spicy filets – up to three filets per shelf with tips facing in alternating directions and angled to fit

      • 1-6 filets: Use center basket tiers

      • 7-9 filets: Use top three basket tiers

      • 10-12 filets: Use all basket tiers

    • Strips – up to six strips per shelf (two columns of three strips) positioned perpendicular on half basket without hanging over edge; when cooking 12 or fewer, strips are loaded only on top two shelves

    • Nuggets basket:

      • A maximum of 6 lbs (one bag) cooked at one time; poured into Nuggets basket

• Breaded chicken is dropped into oil as follows:

  • Filets and strips:

    • Tiered/half basket cover is closed to hold chicken in place

    • Tiered/half basket is lowered into oil, immediately raised about 4 inches and then lowered again to prevent chicken from sticking to shelves

  • Nuggets:

    • Basket is lowered into oil and Nuggets are stirred gently with basket handle (not vigorously enough to knock breading off chicken)

• When cooking in pressure fryer mode, lid is closed correctly (with spindle turned clockwise until tight) and cook cycle is started immediately by pressing correct product button

• Tiered/half basket is removed from oil immediately at end of cooking cycle and then tilted and drained for 10 seconds before cooked product is transferred to chicken warming station; Nuggets basket is gently shaken over fryer before Nuggets are transferred to chicken warming station

• Breaded chicken shall not be served until completing a 90-second monitoring period

  • An unused nuggets box is placed on top of chicken in kanban to serve as a marker to indicate that chicken is currently in the monitoring process

  • CATERING ONLY: Label nuggets box with timer information to ensure the correct tracking of 90-second monitoring period

  • Completing the monitoring period

    • The largest piece of chicken shall be checked for temperature in the center of the thickest part after completion of 90-second timer

    • Chicken must meet internal temp of 165 F or higher and nuggets box must be removed for chicken to be served

      • Replace nuggets box every four hours or when visibly frayed or oily

    • If internal temperature is lower than 165 F, take the following actions:

    • Discard piece of chicken

    • Clean and sanitize thermometer probe using a sanitizing wipe. Select the next largest piece of chicken and check temperature

    • If internal temperature is 165 F or higher, no further temperature checks are needed and chicken is ready to be served

    • If internal temperature is lower than 165 F, discard piece of chicken and continue the process of checking temperature of next largest piece of chicken according to procedure above. Be sure to sanitize probe and change gloves before temping the next piece of chicken

• Grilled chicken filets, grilled breakfast filets, grilled spicy filets and/or grilled Chick-fil-A filets are loaded onto Garland Grill with yellow-gloved hands (or yellow-handled tongs) according to the following specifications:

  • Upper and lower grill grates of Garland Grill 1.0 are covered with a light, even coating of canola oil before each chicken cooking cycle to prevent chicken from sticking

  • Upper and lower grill grates of Garland Grill 2.0 are covered, as needed, with a light, even coating of canola oil to prevent chicken from sticking

  • Up to 10 filets (five rows of two filets) smooth side down to create the best grill marks

  • When cooking less than a full batch of filets, filets must be placed starting on the second row since the thermocouple in the second row impacts cooking cycle

  • Tips of filets pointed to outside of grill (not overlapping outer edges of grill grate) so that thickest portion of filet is in center of grill

  • Loaded from front to back, left to right

  • Filets do not touch or overlap

• Grilled Nuggets are loaded onto Garland grill with yellow-gloved hands (or yellow-handled tongs) according to the following specifications:

  • Garland Grill 2.0

    • Upper and lower grill grates are covered, as needed, with a light, even coating of canola oil to prevent chicken from sticking

    • Up to 50 raw grilled Nuggets spread out evenly, at least 1/2 inch from edge of grill

    • Not touching or overlapping

• Grilled chicken filets, grilled breakfast filets, grilled spicy filets and grilled Nuggets are grilled separately

• Correct product button is pressed promptly to start cooking cycle

• Cooked chicken is removed from grill promptly at end of cooking cycle using a metal spatula or by lifting nugget rack and sliding grilled Nuggets into holding pan

• Hot holding temperature for cooked chicken is 140 F (60 C) or higher

• Holding time is measured separately for each type of product and for each batch

• Holding time begins when each batch of product is placed into the appropriate warming equipment and continues until product is served or removed from holding pan

• Holding times for all cooked chicken products are monitored with a timer device

• Breaded chicken products are held in chicken warming station; top heating unit is directly over the product (except when a fresh batch is being transferred to holding pans)

• Grilled chicken products are held in Duke or Merco Holding System; holding pans/kanbans in holding station are pushed in fully with no air gaps present

• Amount of product held in chutes does not exceed amount specified on chutes iPad and KPS (unless circumstances dictate a change)

• Cooked chicken that has exceeded holding time is transferred to container for cool-down process or discarded

• Cooked products that have exceeded holding time may remain in the boards area for no more than one hour from the end of holding time. The cool-down process starts from the time the chicken exceeds hold time

• A dated and labeled sticker is attached to food film or container/pan (if food film is not present per local health code), during the entire cool-down process

• While going through the cool-down process, chicken is stored on baking pans and covered with food film unless health code dictates otherwise; breaded filets, Nuggets and strips are spread out in one layer; grilled chicken filets may be stacked up to two high on pan

• Chicken is cooled in refrigerator to 70 F (21 C) or lower within two hours, and then to 40 F (4 C) or lower within an additional four hours

• White Bun

  • 4-inch white hamburger-style bun

  • Golden brown (uniform color) on outside; no flaking or peeling

  • Soft; not dry; with close, uniform grain

  • Slightly sweet; no off flavor or aroma

  • Height range: 1 1/2 to 2 inches; Diameter range: 3 1/2 to 4.15 inches; Weight range: 1.8 to 2.20 oz

  • Sliced cleanly and evenly, through entire bun

  • Buttered with butter-flavored oil

  • Toasted evenly to correct color; not torn or crushed

• Multigrain Brioche Bun

  • Golden to medium brown (uniform color) on inside with multigrain dusting evenly over crown; no flaking or peeling; two knife cuts across top

  • Soft, not dry, not crumbly; minimal areas of crushing, tears or dents; no soft spots due to excessive steam or moisture

  • Slightly sweet, fresh multigrain brioche product; no off flavor or aroma

  • Height range: 1 1/2 to 2.3 inches; Diameter range: 3.4 to 4.1 inches; Weight range: 2.4 to 2.7 oz

  • Sliced cleanly and evenly, through entire bun

  • Unbuttered

  • Completely thawed before toasting

  • Toasted evenly to correct color

• Gluten-Free Bun

• Storage - Frozen

  • Covered/protected with no signs of damage, freezer burn, water marks, dampness or ice crystals

  • Gluten-free buns held until expiration date at 0 F or lower

• Quality

  • Gluten-free bun is served in original sealed packaging (unless Customer requests toasted bun or assembled sandwich)

  • Bun is completely thawed and inside of packaging is free of condensation

  • Sandwich ingredients are served separately, in #16 paper bowl, and layered as for assembled sandwich

  • Served within shelf life: Shelf life for thawed gluten-free buns (room temperature), from time thawed until served, is three days

• Customer Experience

  • Packaging, bowl and rim of lid are clean and free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter); lid is properly sealed

  • Bowl has correct specials label attached to lid; label is clean, straight, accurate and legible (no missing characters); label completely covers logo

• Pickle Chips

  • Two well drained pickle chips (three if small - i.e., if diameter is less than 1 1/4 inches)

  • Pickles must be whole, not torn; hole in center no larger than 1/2 inch

  • Spread out on center of bun bottom (heel); overlapped by no more than a quarter of pickle area

• Green Leaf Lettuce

  • Two leaves, torn, fresh, crisp and well drained

  • Diameter is approximately 4 inches

  • Leaves are layered on top of one another with ruffled edges facing outward.

• Tomato Slices

  • Two whole slices (three if small) of tomato (3/16-inch thickness)

  • Diameter is 2 1/2 to 2 3/4 inches

  • Slices, light red to red in color, with no visible core, no hole in center, no end slices

• Sliced Cheese

  • American, Colby Jack and Pepper Jack Cheese Slices

  • In good condition, not discolored, melted, dehydrated or moldy

    • Original Container - By Expiration Date, 40 F or lower

    • Opened/Wrapped - Film or 2 qt Container, 6 Days, 40 F or Lower

• Chick-fil-A Chicken

  • Weight of cooked filet is at least 3.3 oz

  • Golden brown in appearance; entirely covered in a generous layer of seasoned coater, free of large lumps or uncooked coater; total area of bare spots no larger than a quarter

  • Placed on bun rough side down

  • Acceptable bun coverage (see Quality Photos)

• Grilled Chicken Filet

  • Weight of cooked filet is at least 2.7 oz

  • Best grill marks facing up

  • Acceptable bun coverage (see Quality Photos)

• Spicy Chicken

  • Weight of cooked filet is at least 3.7 oz

  • Golden reddish-brown with visible flecks of black pepper; entirely covered in a generous layer of seasoned coater, free of large lumps or uncooked coater; total area of bare spots no larger than a quarter

  • Placed on bun rough side down

  • Acceptable bun coverage (see Quality Photos)

• Bacon

  • Three half strips of bacon (3¼ inches in length, +/- ½ inch)

  • Spread out for good coverage (strips not stacked directly on top of one another)

  • Moist; not dark, dry or tough

Storage

• Frozen Raw Filets

  • By expiration date 

  • 0 F or lower

• Thawed Raw Filets: sealed bags on metal raw chicken trays (two per tray)

  • 96 hours (from freezer until cooked)

  • 33 F - 40 F

• Thawed Raw Filets: Fileted 

  • Reduced to 24 hours once fileted

  • 33 F - 40 F

  • In breading table in 6-inch deep breading table pan; breading table lid is closed when not actively breading chicken

Breading

• Raw chicken minimum case count: 150 pieces

• Raw chicken filet weight: 93-115 g (3.3-4.1 oz) , target weight: 104 g (3.7 oz)

• Raw chicken is dipped into milk and egg wash, one or two at a time, held by the tips (narrow end) and drained using a gentle shaking motion

• No more than two filets are breaded at a time

• Raw chicken is completely and generously covered with evenly distributed seasoned coater (see Quality Photo) by pressing down on both sides of filets with full upper body weight

• Filets are gently shaken by hand to remove excess coater

• Up to 24 breaded raw chicken filets are transferred without delay in appropriate transfer pan, loaded onto tiered basket shelves that are coated in oil (not dry), and cooked immediately

• Full basket: up to 24 filets

• Half basket: up to 12 filets

Finished Product

• Food Safety

  • Internal hot holding temperature of cooked chicken is 140 F (60 C) or higher

  • Internal cold holding temperature of produce components is 40 F (44 C) or lower

• Quality

  • Taste is correct, based on experience

  • Product is served within holding time

  • Sandwich is undamaged and meets specifications

• Chick-fil-A Chicken

  • Internal Temperature - 140 F (60  C) or higher

  • Holding Time - 20 minutes

    • From time chicken is cooked until served in sandwich

• Chick-fil-A® Chicken Sandwich

  • Internal Temperature - 140 F (60  C) or higher

  • Holding Time - 20 minutes

    • From time chicken is cooked until served in sandwich

• Chick-fil-A® Deluxe Sandwich

  • Internal Temperature - 140 F (60  C) or higher

  • Holding Time - 20 minutes

  • Served immediately

• Customer Experience

  • Sandwich is served in correct packaging

  • Packaging is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Foil bag is folded/secured properly

  • Folded sides of foil bag are pressed in to secure bag

  • Top of foil bag is folded down twice (each fold 1/2 inch in width) to cover and secure opening of bag

  • Deluxe sandwich is served with bun brown facing up in clamshell

  • Product does not protrude from clamshell and clamshell is securely closed

  • Correct specials label is attached to top of packaging: Label is clean, straight, accurate, legible (no missing characters) and covers logo completely.

• Served with:

  • At least two napkins (for dine-ready meals)

Storage

• Frozen Raw Filets

  • By expiration date 

  • 0 F or lower

• Thawed Raw Filets: sealed bags on metal raw chicken trays (two per tray)

  • 96 hours (from freezer until cooked)

  • 33 F - 40 F

• Thawed Raw Filets: Fileted 

  • Reduced to 24 hours once fileted

  • 33 F - 40 F

• In breading table in 6-inch deep breading table pan; breading table lid is closed when not actively breading chickenProduct

Breading

• • Raw spicy chicken case count: 137-145; target: 141

  • Raw spicy chicken filet weight 3.7-4.4 oz (105-125 g), target weight: 4.1 oz (115 g) and matches Raw Filet Template

  • Raw chicken is dipped into milk and egg wash, one or two at a time, held by the tips (narrow end) and drained using a gentle shaking motion

  • No more than two filets are breaded at a time

  • Raw chicken is completely and generously covered with evenly distributed seasoned coater (see Quality Photo) by pressing down on both sides of filets with full upper body weight

  • Filets are gently shaken by hand to remove excess coater

  • Up to 24 breaded raw chicken filets are transferred without delay in a spicy laser annealed transfer pan, loaded onto tiered basket shelves that are coated in oil (not dry), and cooked immediately

  • Full basket: up to 24 filets

  • Half basket: up to 12 filets

Finished Product

• Food Safety

  • Internal hot holding temperature of cooked chicken is 140 F (60 C) or higher

  • Internal cold holding temperature of produce components is 40 F (44 C) or lower

• Quality

  • Taste is correct, based on experience

  • Product is served within holding time

• Chick-fil-A Spicy Chicken

  • Internal Temperature - 140 F (60  C) or higher

  • Holding Time - 20 minutes

    • From time chicken is cooked until served in sandwich

• Chick-fil-A® Spicy Chicken Sandwich

  • Internal Temperature - 140 F (60  C) or higher

  • Holding Time - 20 minutes

    • From time chicken is cooked until served in sandwich

• Chick-fil-A® Spicy Chicken Deluxe Sandwich

  • Internal Temperature - 140 F (60  C) or higher

  • Holding Time 

    • Served immediately

Customer Experience

• • Sandwich is served in correct packaging

  • Packaging is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Foil bag is folded/secured properly

  • Folded sides of foil bag are pressed in to secure bag

  • Top of foil bag is folded down twice (each fold 1/2 inch in width) to cover and secure opening of bag

  • Deluxe sandwich is served with bun brown facing up in clamshell

  • Product does not protrude from clamshell and clamshell is securely closed

Served with:

• • At least two napkins (for dine-ready meals)

• Thawed Raw Nuggets

  • 96 hours (from freezer until cooked)

  • 33 F - 40 F (2 C - 4 C)

  • In original sealed bags on metal raw chicken trays (two per tray)

  • In 6-inch deep breading table pan (removed from original bag); breading table lid is closed when not actively breading chicken.

Breading

• Raw Nugget minimum case count: 1,010 pieces

• Raw Nugget weight: 10 - 22g (0.4-0.8 oz); target weight: 15 g (0.5 oz)

• Raw Nuggets are placed into milk and egg wash in perforated pan, separated where clumped together, then drained for approximately 15 seconds; Transferred to seasoned coater in small handfuls, separated and rolled with gentle pressure, until all surfaces are generously covered with evenly distributed coater; Gently shaken in wire basket to remove excess coater

• Up to one bag of breaded raw Nuggets transferred without delay in wire basket in appropriate transfer pan, poured into Nuggets basket that is coated with oil (not dry), and cooked immediately

Finished Product

• Food Safety

  • Internal hot holding temperature of cooked Nuggets is 140 F or higher

• Quality

  • Nuggets are golden brown and entirely covered with a generous layer of seasoned coater, free of large lumps, bare spots or uncooked coater (see Quality Photos)

  • Portion and packaging are correct; no scraps in box

  • 5-count Nuggets: small menu tab box , 2.8 oz minimum

  • 8-count Nuggets: medium menu tab box , 4.2 oz minimum

  • 12-count Nuggets: large menu tab box , 6.2 oz minimum

  • 30-count Nuggets: XL menu tab box , 17.2 oz minimum

  • Taste is correct, based on experience

• Served within holding times

  • Holding time for cooked Nuggets, from time cooked until served, should not exceed 20 minutes; once boxed, holding time is reduced to five minutes

  • 30-count Nuggets: Served immediately; there is no holding time for boxed 30-count Nuggets; they are made to order

Customer Experience

• Nuggets are served in correct menu tab box, securely closed

• Outside of box is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

• Box has “N” tab depressed

• Nuggets match Quality Photos

Served with:

• Customer's choice of dipping sauce (room temperature)

• At least two napkins (for dine-ready meals)

• One fork (for dine-ready meals)

Frozen Raw Strips

• By expiration date

• 0 F or lower

• In original sealed bags on metal raw chicken trays (two per tray)

Thawing Raw Strips

• 96 hours (from freezer until cooked)

• 33 F - 40 F

• In 6-inch deep breading table pan (removed from original bag); breading table lid is closed when not actively breading chicken

Breading

• Raw strips case count: 341-365; target: 353

• Raw strips weight: 1.2-1.9 oz (33-53 g); target weight: 1.5 oz (43 g)

• Raw strips are placed into milk and egg wash in perforated pan, separated where clumped together, then drained for approximately 15 seconds; Transferred to seasoned coater in small handfuls, separated and rolled with gentle pressure, until all surfaces are generously covered with evenly distributed coater; Gently shaken in wire basket to remove excess coater

• Breaded raw strips are transferred without delay in wire basket in transfer pan; loaded onto tiered basket shelves that are coated with oil (not dry) and cooked immediately

• Full basket: up to 44 strips

• Half basket: up to 24 strips

Finished Product

• Food Safety

  • Internal hot holding temperature of cooked Chick-n-StripsTM is 140 F or higher.

• Quality

  • Chick-n-StripsTM are golden brown and entirely covered with a generous layer of seasoned coater, free of large lumps, bare spots or uncooked coater (see Quality Photos)

  • Portion and packaging are correct; no scraps in box

    • 2-count Chick-n-StripsTM: small menu tab box , 2.8 oz minimum

    • 3-count Chick-n-StripsTM: medium menu tab box , 4.0 oz minimum

    • 4-count Chick-n-StripsTM: large menu tab box , 5.2 oz minimum

  • Taste is correct, based on experience

  • Served within holding times

    • Holding time for cooked Chick-n-StripsTM, from time cooked until served, should not exceed 20 minutes. Once boxed, holding time is reduced to five minutes

Customer Experience

• • Chick-n-StripsTM are served in correct menu tab box, securely closed

  • Outside of box is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

  • Box has “S” tab depressed

  • Chick-n-StripsTM match Quality Photos

Served with:

• Customer's choice of dipping sauce (room temperature)

• At least two napkins (for dine-ready meals)

• One fork (for dine-ready meals)

Storage

• Frozen Raw Grilled Filets

  • By expiration date

  • 0 F or lower

  • In original sealed bags on metal raw chicken trays (two per tray)

• Thawing Raw Grilled Filets

  • 96 hours (from the freezer until cooked)

  • Reduced to 24 hours once fileted and marinated

    • Fileted immediately before adding marinade; In kanbans (4-inch or 6-inch half-size stainless steel pans) covered with food film (tucked in) and present in breading table refrigerator throughout the day (exception: Saturday evening)

  • 35 F - 40 F

• Raw grilled chicken filet case count: 130-138; target: 134

• Raw grilled chicken filet weight: 3.5-4.4 oz (100-125 g); target weight: 4.0 oz (113 g); and matches the Raw Filet Template

• Correct amount of marinade is used (one pouch per bag of chicken)

• Raw grilled chicken filets are separated, turned and rolled in marinade until all surfaces are completely covered with marinade

• Up to 10 marinated grilled chicken filets transferred in designated stainless steel transfer pan; loaded onto grill and cooked immediately

Finished Product

• Food Safety

  • Internal hot holding temperature of cooked chicken is 140 F (60 C) or higher

  • Internal cold holding temperature of produce components is 40 F (44 C) or lower

• Quality

  • Sandwich is undamaged and meets specifications in table that follows (listed in order of assembly):

• Hot Holding of grilled chicken filet meets the following requirements:

  • Temperature of 140 F (60 C) or higher

  • Duke Holding Station: "GRIL"; solid (black or brown) lid; false bottom insert (no water added; juices below level of insert)

  • Merco: "Grilled Filets"; solid metal lid; false bottom insert (no water added; juices below level of insert)

  • Holding time does not exceed 30 minutes from time chicken is cooked until served in sandwich

• Taste is correct, based on experience

• Assembled sandwich is served immediately. There is no holding time for assembled Grilled Chicken Sandwich or Grilled Chicken Club Sandwich; they are made to order

Customer Experience

• Sandwich is served in correct packaging

• Packaging is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

• Sandwich is served with bun crown facing up in sandwich sleeve

  • Product does not protrude from corrugated clamshell and clamshell is securely closed

• Club sandwich has correct specials label attached to top of clamshell; label is clean, straight, accurate and legible (no missing characters); label completely covers logo

Served with:

• One package Honey Roasted BBQ Sauce (room temperature)

• At least two napkins (for dine-ready meals)

Storage

• Frozen Raw Grilled Nuggets

  • By expiration date

  • 0 F or lower

  • In original sealed bags on metal raw chicken trays (two per tray)

• Thawing Raw Grilled Nuggets

  • 96 hours (from the freezer until cooked)

  • Reduced to 24 hours once fileted and marinated

  • 35 F - 40 F

  • In 4-inch half-size stainless steel pan covered with food film (tucked in) and present in breading table refrigerator throughout the day (exception: Saturday evening)

• Raw grilled Nugget case count: 872-952; target: 912

• Raw grilled Nugget weight: 0.4-0.7 oz (12-20 g); target weight: 0.6 oz (16 g)

• Correct amount of marinade is used (one pouch per bag of Nuggets)

• Raw grilled Nuggets are separated, turned and rolled in marinade until all surfaces are completely covered with marinade

• Up to 50 marinated grilled Nuggets transferred in designated stainless steel transfer pan; loaded onto grill and cooked immediately

Finished Product

• Food Safety

  • Internal hot holding temperature of cooked Nuggets is 140 F or higher

• Quality

  • Color is correct and best grill marks are visible (see Quality Photos for Grilled Nuggets color)

  • Portion and Packaging must be correct

    • 5-count Grilled Nugget: #4 paper bowl with lid , 2.5 oz minimum

    • 8-count Grilled Nugget: #8 paper bowl with lid , 3.7 oz minimum.

    • 12-count Grilled Nuggets: #8 paper bowl with lid , 5.5 oz minimum

    • 30-count Grilled Nuggets: #16 paper bowl with lid , 14 oz minimum

• Hot Holding of grilled chicken filet meets the following requirements:

  • Temperature of 140 F (60 C) or higher

  • Duke Holding Station: "GRIL"; solid (black or brown) lid; false bottom insert (no water added; juices below level of insert)

  • Merco: "Grilled Filets"; solid metal lid; false bottom insert (no water added; juices below level of insert)

  • Holding time does not exceed 30 minutes from time chicken is cooked until served

• Taste is correct, based on experience

• Served immediately; there is no holding time for boxed Grilled Nuggets; they are made to order

Customer Experience

• Grilled Nuggets are served in #4, #8 or #16 paper bowl with lid

• Lid is properly sealed; not bulging or leaking

• Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

Served with:

• Customer's choice of dipping sauce (room temperature)

• At least two napkins (for dine-ready meals)

• One fork (for dine-ready meals)

Chick-fil-A® Meals

• Meals are available as indicated on menu boards

• Meal products meet all requirements and specifications for individual products

• All meals must be served "Dine Ready" with all condiments, sauces, utensils, napkins and straws as permitted by local law

Chick-fil-A® Kid's Meals

• Current Kid’s Meal packaging is always used

• Kid’s Meals include the following:

  • Entree: Choice of 5-count Chick-fil-A® Nuggets/Grilled Nuggets or 2-count Chick-fil-A Chick-n-Strips® with one dipping sauce of Guest's choice

  • Side: Choice of one small side item (Cinnamon Apple Sauce, Waffle Potato FriesTM or Fruit Cup)

  • Drink: One small cold beverage (14 oz) served with a lid and small straw, juice or milk

  • Premium (special surprise): One premium for ages 4 and up (may be substituted for a Kid’s Icedream® upon request) or one for 3 years and under, if available

• Kid’s Meals products meet all requirements and specification for individual products

There is no holding time for assembled Lettuce Wrap Sandwich; they are made to order.

Food Safety

• • Internal cook temperature of filet must reach 165 F or higher

  • Internal hot holding temperature of filet is 140 F or higher

  • Internal cold holding temperature of green leaf lettuce, tomato slices and colby jack cheese is 40 F or lower.

Quality

• • Sandwich is undamaged and meets specifications that follow (listed in order of assembly)

  • Green leaf lettuce: two leaves (three if small)

  • 6x6 tomato slices: two slices

  • Grilled chicken filet or Chick-fil-A filet

  • Taste is correct, based on experience

  • Served immediately

Customer Experience

• Sandwich is served in correct packaging

• Corrugated clamshell is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

• Sandwich is served in sandwich sleeve

• Product does not protrude from clamshell and clamshell is securely closed

• Protein sandwich has correct specials label attached to top of clamshell; label is clean, straight, accurate and legible (no missing characters); label completely covers logo

• Served with at least two napkins (for dine-ready meals)

• There is no holding time for assembled Seasonal Smokehouse BBQ Bacon Sandwich; it is made to order.

• Food Safety

  • Internal cook temperature of filet is 165 F or higher

  • Internal hot holding temperature of filet is 140 F or higher

  • Internal cold holding temperature of green leaf lettuce and colby jack cheese slices is 40 F or lower

• Quality

  • Sandwich is undamaged and meets specifications that follow (listed in order of assembly):

  • Sweet Yeast Bun: Buttered with butter-flavored oil and toasted evenly to correct color; not torn or crushed

  • Medium to dark brown (uniform color) on outside with crosscut top; no flaking or peeling

  • Soft, not dry, not crumbly; minimal areas of crushing or dents; no soft spots due to excessive steam or moisture

  • Sweet, fresh yeast-style bun; no off flavor or aroma

  • Target height: 2 inches; Diameter: 4 inches; Weight: 2.7 oz

  • Sliced cleanly and evenly, through entire bun

  • Completely thawed before toasting

  • Green leaf lettuce: two leaves - torn, fresh, crisp and well drained; diameter is approximately 4 inches

  • Grilled chicken filet: best grill marks facing up

  • Colby jack cheese: one slice

  • Brown sugar and pepper bacon: three half strips of bacon (3 1/4 inch in length, +/- 1/2 inch) ; spread out for good coverage (strips not stacked directly on top of one another)

  • Smokehouse BBQ Sauce: three even lines across toasted bun crown

  • Packaging: Sandwich is served in sleeve and corrugated clamshell with specials label

  • Taste is correct, based on experience

  • Served immediately

• Customer Experience

  • Sandwich is served in correct packaging

  • Corrugated clamshell is clean, free residue, product or excessive fingerprints, smudges or stains (i.e., stains collectively cover an area no larger than a quarter)

  • Sandwich is served with bun crown facing up in sandwich sleeve

  • Product does not protrude from clamshell and clamshell is securely closed

  • Sandwich has correct specials label attached to top of clamshell; label is clean, straight, accurate and legible (no missing characters); label completely covers logo

• Served with at least two napkins (for dine-ready meals

• There is no holding time for assembled Grilled Spicy Chicken Deluxe Sandwich; they are made to order.

• Food Safety

  • Internal cook temperature of filet must reach 165  F or higher

  • Internal hot holding temperature of filet is 140 F or higher

  • Internal cold holding temperature of green leaf lettuce, tomato slices and colby jack cheese is 40 F or lower.

• Quality

  • Spicy grilled filet is held in the correct holding equipment within appropriate holding times

  • GRILLED SPICY; correct metal lid (solid); false bottom insert (no water added; juices below level of insert); red grilled spicy collar

  • Holding time does not exceed 30 minutes

  • Sandwich is undamaged and meets specifications that follow (listed in order of assembly)

  • Multigrain brioche bun

  • Green leaf lettuce: two leaves of 4-inch diameter

  • Tomato slices: two

  • Grilled spicy filet: placed with best grill marks facing up

  • Colby jack cheese: one slice

  • Taste is correct, based on experience

  • Served immediately

• Customer Experience

  • Sandwich is served in correct packaging with sandwich sleeve

  • Corrugated clamshell is clean, free of excessive stains (i.e., stains collectively cover an area no larger than a quarter) and closed correctly

  • Product does not protrude from clamshell

  • Grilled Spicy Chicken Deluxe Sandwich has correct specials label attached to top of clamshell; label is clean, straight, accurate and legible (no missing characters); label completely covers logo

• Served with:

  • One package Cilantro Lime Sauce

  • At least two napkins (for dine-ready meals)

• All produce is chilled to 40 F (4 C) or lower before prep and assembly

• Produce is not removed from refrigeration for more than 30 minutes during prep to help ensure product quality and prevent bacterial growth

• Separate clean and sanitized cutting boards are used for unrinsed and rinsed produce

• Outer leaves of produce, such as lettuce and cabbage, are discarded

• Produce is fresh, crisp and well drained; there are no signs of dirt, insects, insect eggs, bad bruising, damage and rotting

• Prepped produce is correctly labeled with date, AM/PM, product name and initials on sticker

• Internal cold-holding temperature of all salad and wrap ingredients is 40 F (4 C) or lower before product assembly

• Lemon wedges for Iced Tea and lemon juice for Lemonade are stored in covered plastic containers at 40 F (4 C) or lower

• Only approved brands and types of fresh-cut/packaged produce are used; all produce is obtained from approved suppliers (see Approved Produce Brands list on @Chick-fil-A)

• Additional Requirements

• The following requirements apply to all produce that is not delivered in manufacturer's sealed packaging, as well as all lettuce, tomato, strawberries and celery.

• Produce wash concentration is tested prior to each batch; concentration is 0.75 - 1.0 oz/gal

• The appropriate test strips must be in the Restaurant and used to verify concentration levels of produce wash

• Whole produce, prior to cutting or trimming, is submerged in produce wash

• Produce remains submerged for at least 90 seconds

• Gloves must be worn when handling produce after it has been washed in produce wash

• Food Safety

  • Internal cold holding temperature of all cold salad ingredients (including sliced grilled chicken in Grilled Market Salad and sliced grilled spicy chicken in Spicy Southwest Salad) is 40 F or lower

  • Internal hot holding temperature of hot Nuggets (on Cobb Salad) is 140 F or higher before being sliced for salad base

• Quality

  • Ingredients have correct color, texture and taste, based on experience; ingredients are fresh and firm

  • Ingredients are undamaged, visually appealing and meet specifications

  • Taste is correct, based on experience

  • Served within holding times

• Customer Experience

  • Served in #26 plastic bowl with lid

  • Lid is properly sealed; not bulging or leaking

  • Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Ingredients for assembled salad are arranged correctly

Chick-fil-A® Cobb Salad

• • Holding time for Chick-fil-A® Cobb Salad base, from time assembled until served, should not exceed 24 hours.

  • There is no holding time for assembled Chick-fil-A® Cobb Salad (with hot, sliced Nuggets); it must be served immediately after slicing hot Nuggets onto salad base (hot Nuggets must not be held pre-sliced).

  • Ingredients should meet quality requirements and be assembled in the following order:

  • Romaine lettuce – 1-inch by 1-inch pieces (to fill line)

  • Lettuce/cabbage blend (1 oz, +/- 0.1 oz)

  • Roasted corn – #40 scoop (0.5 oz, +/- 0.1 oz).

  • Sliced egg – 1/2 egg (five to six horizontal slices) (placed along one edge of bowl)

  • Monterey cheddar cheese blend – #40 scoop (0.5 oz, +/- 0.1 oz)

  • Bacon crumbles – #40 scoop (0.4 oz, +/- 0.1 oz)

  • Grape tomatoes – four whole tomatoes (one in each corner)

  • Hot, sliced, breaded Nuggets (eight Nuggets) spread out across salad

  • Served with:

    • 1 package pre-chilled dressing and appropriate condiments

    • Avocado Lime Ranch dressing or Customer's choice

    • One package Charred Tomato Crispy Red Bell Peppers

    • One Cutlery Kit or one knife; one fork; at least two napkins (for dine-ready meals)

Chick-fil-A® Spicy Southwest Salad

• • Holding time for Chick-fil-A® Spicy Southwest Salad, from time assembled until served, should not exceed 24 hours.

  • Ingredients should meet quality requirements and be assembled in the following order:

  • Romaine lettuce – 1-inch by 1-inch pieces (to fill line)

  • Lettuce/cabbage blend (1 oz +/- 0.1 oz)

  • Corn/black bean blend – #8 scoop (2.0 oz +/- 0.2 oz)

  • Monterey cheddar cheese blend – #40 scoop (0.5 oz +/- 0.1 oz)

  • Grape tomatoes – four whole tomatoes (one in each corner)

  • Grilled spicy chicken filet – cold, sliced (3 oz +/- 0.1 oz) spread evenly over salad

  • Served with:

    • One package pre-chilled dressing and appropriate condiments

    • Creamy Salsa dressing or Customer's choice

    • One package Chili Lime Pepitas

    • One package Seasoned Tortilla Strips

    • One knife; one fork; at least two napkins (for dine-ready meals)

Chick-fil-A® Market Salad

• Holding time for Chick-fil-A® Grilled Market Salad, from time assembled until served, should not exceed 24 hours.

• Ingredients should meet quality requirements and be assembled in the following order:

• Romaine lettuce – 1-inch by 1-inch pieces (to fill line)

• Lettuce/cabbage blend (1 oz +/- 0.1 oz)

• Red and green apple pieces – #20 scoop (1 oz +/- 0.1 oz)

• Blueberries (eight to nine blueberries)

• Blue cheese crumbles – #40 scoop (0.3 oz +/- 0.1 oz)

• Strawberry halves/quarters – six pieces (½-inch to 1-inch wide) (one in each corner plus two distributed on salad base)

• Grilled chicken filet – cold, sliced (3 oz +/- 0.1 oz) spread evenly over salad

• Served with:

  • One package pre-chilled dressing and appropriate condiments

  • Zesty Apple Cider Vinaigrette or Customer's choice.

  • One package Roasted Almonds

  • One package Harvest Nut Granola

  • One knife; one fork; at least two napkins (for dine-ready meals)

• Food Safety

  • Internal cold holding temperature of all wrap ingredients (including sliced grilled chicken) is 40 F (4 C) or lower

• Quality

  • Unwrapped finished wrap meets the following specifications:

  • Length: 6 inches to 7 inches

  • Width: 1 3/4 inches to 2 1/4 inches

  • Wrap is cut in half at an angle of approximately 45°

  • Ingredients have correct color, texture and taste, based on experience; ingredients are fresh and firm, cheese is not slimy and wrap is not soggy or dried out

  • Wrap is undamaged and ingredients meet the following specifications (listed in order of assembly):

  • Flaxseed flat bread

  • Green leaf lettuce – two leaves (three to five leaves if small)

  • Lettuce/cabbage blend (1.0 oz +/- 0.1 oz)

  • Monterey cheddar cheese blend – #40 scoop (0.5 oz +/- 0.1 oz)

  • Grilled chicken filet – cold, sliced (3.0 oz +/- 0.1 oz)

  • Taste is correct, based on experience

  • Served within hold times

• Finished Product

  • Holding time for Cool Wrap®, from time prepared until served, should not exceed 18 hours

• Customer Experience

  • Rolled in printed parchment paper; parchment paper is free of tears or holes and free of ingredient scraps; loose edges of paper neatly tucked in and paper tight; wrap and paper are cut all the way through (no torn sections)

  • Packaged in #16 plastic bowl with cut sides facing up (with no label)

  • Lid is properly sealed; not bulging or leaking

  • Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Wrap meets the following specifications:

  • Rolled so ingredients are packed firmly inside wrap with sides folded in to secure wrap

  • Wrap and paper are cut all the way through (no torn sections)

  • Does not fall apart when removed from container

• Served with:

  • One package pre-chilled dressing

  • Avocado Lime Ranch dressing or Customer's choice

  • At least two napkins (for dine-ready meals)

• Cooking

  • Fry basket filled no higher than the top of basket with frozen Waffle Potato Fries™ for cooking

  • Frozen Waffle Potato Fries are lowered into oil immediately when placed in basket

  • Basket is gently shaken immediately after being lowered into oil to separate product

  • Basket press is placed on top of Waffle Potato Fries immediately after basket is shaken

  • Basket is removed from oil immediately at end of cooking cycle and then drained for a few seconds over open fryer

  • Cook timer is set immediately after basket press is placed on top of Waffle Potato Fries

  • Remove the basket press and transfer product to the warming station

  • Off-menu well-done Waffle Potato Fries: cook for one additional Hash Brown cook cycle

  • Cooked product is not left hanging over open fryer for longer than five seconds

  • Batches of Waffle Potato Fries are separated in the warming station

  • Waffle Potato Fries are salted appropriately with approved salt dispenser

    • Full basket – two portions

    • Half basket – one portion

    • Quarter basket – 1/2 portion

• Finished Product

  • Holding time for Waffle Potato Fries™ held in dump pan of fry warming station, from time cooked until served, should not exceed five minutes; If packaged, holding time is reduced to two minutes

• Quality

  • Internal hot holding temperature is 170 F or higher

  • Fries are separate and evenly cooked and match quality photos; firm and slightly crisp on outside, soft and mealy interior; typical fried potato with skin taste, lightly salted.

  • Fries are not overcooked (burnt, hard, or dark) or undercooked (soggy, limp, or pale); not oily or greasy; no old oil taste, no off flavors (fishy, raw/green, or bitter); not overly thick (>0.5in); no green spots; no dark spots larger than a dime; not torn or mashed; free of debris.

  • There are not an excessive number of small pieces in carton.

    • Small pieces are pieces less than the size of a nickel.

    • Excessive small pieces is defined as great than 20% of minimum weight.

  • Package appears full based on quality photos.

  • Portion and packaging are correct

    • Small: small white cardboard fry package,  3.4 oz (minimum packaged weight)

    • Medium: medium white cardboard fry package, 4.4 oz (minimum packaged weight)

    • Large: large red cardboard fry package, 6.3 oz (minimum packaged weight)

  • Served within holding times

• Customer Experience

  • Outside of packaging is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

  • Package appears full (see Quality Photos)

  • Fries match Quality Photos

• Served with:

  • At least two napkins (for dine-ready meals)

• Cooking

  • No more than 1/2 bag of Hash Browns are cooked in basket at one time

  • Frozen Hash Browns are lowered into oil immediately when placed in basket

  • Basket is gently shaken immediately after being lowered into oil to separate product

  • Basket press is placed on top of Hash Browns.

  • Basket is removed from oil immediately at end of cooking cycle and then drained for a few seconds over open fryer.

  • Remove the basket press and transfer product to the warming station

  • Cooked product is not left hanging over open fryer for any period of time

  • Batches of Hash Browns are separated in the warming station

• Finished Product

  • Holding time for Hash Browns held in dump pan of fry warming station from time cooked until served, should not exceed 10 minutes;

  • Once boxed, holding time is reduced to two minutes

• Quality

  • Internal hot holding temperature of Hash Browns is 140 F or higher

  • Hash Browns are golden brown, separate and evenly cooked; crisp on outside and soft inside; not scorched, soggy or discolored; not cut, mashed or badly broken

  • Portion and packaging are correct

  • Approximately 14 Hash Browns in small menu tab box

  • Taste is correct, based on experience

  • Served within holding times

• Customer Experience

  • Outside of box is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

  • Box has “O” tab depressed

  • Box appears full

• Served with:

  • At least two napkins (for dine-ready meals)

• Food Safety

  • Internal reheating temperature of soup base reaches 190 F

• Finished Product

  • There is no hold time for soup in bowl; it must be packaged to order

• Quality

  • Internal hot holding temperature of soup is between 150 F and 160 F

  • Chicken broth is proper consistency, not dried around edges or separated, but consistent thickness throughout

  • Noodles are not over-stirred or broken

  • Chicken is debreaded and shredded; chicken shreds measure up to 1/4-inch thick and up to 2 inches long

  • Vegetables appear fresh and are undamaged

  • Portion and packaging are correct (+⁄- 0.25 oz)

    • Cup of soup: #8 paper bowl with lid, 9.3 oz

    • Bowl of soup: #16 paper bowl with lid, 17.5 oz

  • Taste is correct, based on experience

  • Served immediately.

• Customer Experience

  • Bowl is filled to fill line

  • Lid is properly sealed; not bulging or leaking

  • Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

• Served with:

  • Two packages Saltine crackers

  • One Spoon

• There is no holding time for soup in bowl; it must be packaged to order.

• Food Safety

  • Internal reheat temperature of soup base reaches 190 F

• Quality

  • Internal hot holding temperature of soup is between 150 F - 160 F

  • Tortilla soup base is proper consistency, not dried around edges or separated, but consistent thickness throughout.

  • Chicken is debreaded and shredded; chicken shreds measure up to 1/4 inch thick and up to 2 inches long

  • Vegetables appear fresh and are undamaged

  • Portion and packaging are correct (+⁄- 0.25 oz)

    • Cup: #8 paper bowl with lid , 9.3 oz

    • Bowl: #16 paper bowl with lid , 17.5 oz

  • Taste is correct, based on experience

  • Served immediately

• Customer Experience

  • Bowl is filled to fill line

  • Lid is properly sealed; not bulging or leaking

  • Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

• Served with:

  • One Tortilla Strip Packet

  • One soup spoon

  • At least two napkins (for dine-ready meals)

Storage

• Frozen (unopened pouch)

  • By expiration date

  • 0 (-18  C) or lower

• Thawed (unopened pouch)

  • 7 days -From time removed from freezer until prepared for baking

  • 40 F or lower (4 C)

• Unbaked (in pan; refrigerated)

  • 48 hours -From time pouch is opened until baked

  • 40 F or lower (4  C)

• Finished Product

  • There is no holding time for cupped Mac & Cheese; it must be packaged to order

• Food Safety

  • Internal cook temperature of Mac & Cheese is 165 F or higher

  • Internal hot holding temperature of Mac & Cheese is 140 F or higher

• Quality

  • Melted Monterey /Cheddar cheese is visible in Mac & Cheese

  • Mac & Cheese is not dry, hard or discolored

  • Portion and packaging meet specifications that follow (+/- 0.5 oz):

    • Small: #4 paper bowl, 5.1 oz

    • Medium: #8 paper bowl, 8.3 oz.

  • Taste is correct, based on experience

  • Served within holding time

    • Holding time for baked Mac & Cheese in pan, from time baked until served is two hours

• Customer Experience

  • Mac & Cheese is filled to top notch inside bowl

  • Lid is properly sealed, not bulging or leaking

  • Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

• Served with:

  • One fork

  • At least two napkins (for dine-ready meals)

• Finished Product

• Food Safety

  • Internal cold holding temperature of all Kale Crunch side ingredients (kale, green cabbage and dressing) are 40 F or lower

• Quality

  • All ingredients have correct color, texture and taste, based on experience

  • Kale Crunch side ingredients are undamaged, visually appealing and meet specifications below:

  • Kale: Pre-chopped, 1-inch by 1-inch bite-sized pieces; crisp, fresh, not wilted, dried out or soggy; moderately bitter; green to dark green in color with no translucent patches

  • Shredded green cabbage: up to 3-inch bite-sized pieces; crisp, fresh, not wilted, dried out or soggy; pale green in color, no off aroma

  • Apple Cider and Dijon Mustard Vinaigrette dressing: evenly coats kale and cabbage; no off flavor or aroma

  • Cupped Kale Crunch side includes a mix of kale, cabbage and dressing

  • Portion and packaging are correct

    • Small: #5 plastic bowl, 1.8 oz

    • Large: #16 plastic bowl, 3.6 oz

• Customer Experience

  • Bowl appears full with product distributed evenly in bowl

  • Lid is properly sealed; not bulging or leaking

  • Exterior of bowl and rim of lid are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Kale Crunch side matches photos found in Pathway.

• Served with:

  • One package Roasted Almonds

  • One fork; at least two napkins (for dine-ready meals)

• Holding time for Fruit Cup sides., from time fruit is cupped until served, should not exceed 24 hours

• Food Safety

  • Internal cold holding temperature of fruit is 40 F or lower

• Quality

  • Fruit Cup has correct ratio of fruit; juice is drained from fruit before cupping

  • Ingredients are fresh and firm, have correct color, texture and taste, based on experience

  • Mandarin orange segments, strawberry halves/quarters and blueberries are layered on top of apple pieces

  • Ingredients are in good condition, visually appealing and meet specifications in the table that follows (listed in order of assembly):

  • Served within holding times

• Customer Experience

  • Bowl appears full, with product distributed evenly

  • Lid is properly sealed; not bulging or leaking

  • Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Fruit is fresh and visually appealing, not soft, wilted or “bleeding” into other fruit; a good variety of fruit is visible

  • Fruit Cup matches Quality Photos

• Served with:

  • One fork

  • At least two napkins (for dine-ready meals)

• Finished Product

  • Holding time for Greek Yogurt Parfaits, from time cupped until served, should not exceed 24 hours

• Food Safety

  • Internal cold holding temperature of yogurt is 40 F or lower

  • Internal cold holding temperature of fruit is 40 F or lower

• Quality

  • Ingredients are in good condition, visually appealing and meet specifications that follow (listed in order of assembly):

  • Organic Greek Vanilla Yogurt: #6 Scoop

  • Scoop is full (not scraped to level it) with no large air bubbles

  • Thick, creamy and light in color with vanilla bean flecks

  • Free of discoloration or excessive separation (bulk yogurt has no more than 1/4-inch of liquid on top)

  • Strawberries: five halves/quarters (six if small)

    • Evenly distributed

  • Blueberries: three berries

    • Evenly distributed

  • Taste is correct, based on experience

  • Served within holding time

• Customer Experience

  • Served in #8 paper bowl with clear, flat lid

  • Lid is properly sealed; not bulging or leaking

  • Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Greek Yogurt Parfait matches finished product photo

• Served with:

  • Harvest Nut Granola – one package (served separately) OR Oreo® cookie crumbs – one portion (served on top of yogurt)

  • One spoon

  • At least two napkins (for dine-ready meals)

• Finished Product

  • Holding time for Side Salad, from time assembled until served, should not exceed 24 hours

• Food Safety

  • Internal cold holding temperature of all salad ingredients is 40 F or lower

• Quality

  • Ingredients have correct color, texture and taste, based on experience; ingredients are fresh and firm

  • Ingredients are undamaged and visually appealing (listed in order of assembly):

    • Romaine lettuce – 1-inch by 1-inch pieces (to fill line)

    • Lettuce/cabbage blend (0.5 oz +/- 0.1 oz)

    • Monterey cheddar cheese blend – #40 scoop (0.5 oz +/- 0.1 oz)

    • Grape tomatoes – two whole tomatoes in center

  • Taste is correct, based on experience

  • Served within holding time

• Customer Experience

  • Served in #16 plastic bowl

  • Lid is properly sealed; not bulging or leaking

    • Exterior of lid and bowl, and rim of bowl are clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Ingredients for assembled salad are arranged correctly

• Served with:

  • One package pre-chilled dressing of Customer's choice

  • One package Charred Tomato Crispy Red Bell Peppers

  • One knife and one fork

  • At least two napkins (for dine-ready meals)

• Food Safety

  • Caps on pouches must be completely sealed, not cracked or opened

  • Pouches must have large caps (to prevent choking hazard)

• Quality

  • Cinnamon Apple Sauce is served at room temperature or refrigerated

• Customer Experience

  • Packaging must be clean and undamaged

• Served with:

  • At least two napkins (for dine-ready meals)

Chick-fil-A Breakfast Chicken

• • Holding time for cooked breakfast chicken, from time cooked until served, should not exceed 20 minutes; this includes time in assembled products.

• Storage

  • Frozen Raw Filets

    • By expiration date

    • 0 F or lower

  • Thawed Raw Filets

    • 96 hours from freezer until cooked

    • Reduced to 24 hours once filleted - In original sealed bags on metal raw chicken trays (two per tray)*

    • 33 F - 40 F

    • In breading table in 6-inch deep breading table pan; breading table lid is closed when not actively breading chicken

    • *If raw chicken is held in refrigerator due to Catering or overcapacity, raw chicken should be thawed below ready-to-eat (RTE) food, in original bags in case or in 4-inch full-size stainless steel pan (not on metal raw chicken trays)

  • Raw breakfast filet minimum case count: 240 pieces

  • Raw breakfast filet weight: 55 - 71 g (1.9 - 2.5 oz); target weight: 63 g (2.2 oz)

• Food Safety

  • Internal cook temperature of chicken is 165 F or higher

  • Internal hot holding temperature of chicken is 140 F or higher

• Quality

  • Breakfast chicken meets the following specifications:

  • Weight of cooked filet is at least 1.8 oz

  • Golden brown in appearance; entirely covered in a generous layer of seasoned coater, free of large lumps or uncooked coater; total area of bare spots no larger than a nickel (see Quality Photos)

  • *This differs from the requirement for Chick-fil-A chicken, since size of breakfast filet is smaller

  • Placed rough side down

  • Acceptable biscuit coverage (see Quality Photos)

  • Taste is correct, based on experience

  • Served within holding time

• Customer Experience

  • Breakfast chicken matches Quality Photos

  • Spicy Breakfast Chicken

  • Holding time for cooked spicy breakfast chicken, from time cooked until served, should not exceed 20 minutes; this includes time in assembled products.

Grilled Breakfast Chicken

• • Holding time for cooked grilled breakfast chicken, from time cooked until served, should not exceed 20 minutes. This includes time in assembled products.

• Storage

  • Frozen Raw Filets

    • By expiration date

    • 0 F or lower

  • Thawed Raw Filets

    • 96 hours from freezer until cooked

    • Reduced to 24 hours once filleted - In original sealed bags on metal raw chicken trays (two per tray)*

    • 35 F - 40 F

    • Fileted immediately before adding marinade; In kanbans (4-inch half-size stainless steel pans) covered with food film (tucked in) and present in breading table refrigerator throughout the day (exception: Saturday evening)

    • *If raw chicken is held in refrigerator due to Catering or overcapacity, raw chicken should be thawed below ready-to-eat (RTE) food, in original bags in case or in 4-inch full-size stainless steel pan (not on metal raw chicken trays)

  • Raw grilled breakfast filet case count: 280-296; target: 288

  • Raw grilled breakfast filet weight: 1.7 - 2.2 oz (49 - 63 g); target weight: 2.0 oz (56 g) and matches the Raw Filet Template

• Food Safety

  • Internal cook temperature of chicken is 165 F or higher

  • Internal hot holding temperature of chicken is 140 F or higher

• Quality

  • Weight of cooked filet is at least 1.7 oz

  • Correct amount of breakfast marinade is used (one pouch per 23-25 breakfast filets [1/2 bag])

  • Raw grilled breakfast filets are separated, turned and rolled in marinade until all surfaces are completely covered with marinade

  • Up to 10 marinated grilled breakfast filets transferred in designated stainless steel transfer pan; loaded onto grill and cooked immediately

  • Taste is correct, based on experience

  • Served within hold time.

• Customer Experience

  • Best grill marks facing up

  • Grilled breakfast filet matches Quality Photos for English Muffin coverage

Eggs

• • • Holding time for folded/scrambled eggs, from time cooked until served, should not exceed 20 minutes.

• Food Safety

  • Internal cold holding temperature of egg blend and egg white is 40 F or lower until cooked

  • Internal temperature of cooked eggs is 140 F or higher

• Quality

  • Egg is cooked to specifications that follow

  • Folded Egg Squares

  • 2 fl oz egg per portion.

  • Folded into square shape (has two layers when looked at from side)

  • Size is 3 inches to 3 1/4 inches

  • Texture is firm, yet tender and moist; not dry, brown or rubbery

  • Scrambled Egg

  • #8 scoop (equivalent to 4 fl oz egg blend)

  • Scrambled (not folded)

  • Texture is firm, yet tender and moist; not dry, brown or rubbery

  • Taste is correct, based on experience

  • Served within holding time

• Guest Experince

  • Folded egg matches Quality Photos

  • Scrambled egg matches photos found in Pathway

Bacon

• • Holding time for cooked bacon, from time cooked until served, is end of day.

• Quality

  • Bacon strips are moist; not dark, dry or tough

  • Whole bacon strips are cut or broken in half to a length of 3 1/4 inches (+/- 1/2 inch)

  • Taste is correct, based on experience

  • Served within hold time

• Customer Experience

  • Bacon is spread out for good coverage (strips not stacked directly on top of one another)

Sausage

• • Holding time for cooked sausage, from time cooked until served, should not exceed 30 minutes.

• Food Safety

  • Internal cook temperature of sausage is 165 F or higher

  • Internal hot holding temperature of sausage is 140 F or higher

• Quality

  • Sausage is round and moist; not dark, dry or tough

  • Diameter (pre-cooked) is 3 inches

  • Taste is correct, based on experience

  • Served within holding time

• Customer Experience

  • Sausage matches Quality Photos

Biscuits

• • Holding time for baked biscuits on baking pan, from time baked until served, should not exceed 30 minutes.

  • Fresh Baked Biscuit Preparation

  • Ice-chilled water (40 F or lower) is used for preparing dough

  • Dough is mixed for correct amount of time, measured with accurate timer and baked within 30 minutes of mixing

  • Raw dough is soft and tacky, not wet (too sticky to handle), heavy or dry

  • Dough is rolled using proper rolling pin with 1/2-inch risers

  • Biscuits are cut from dough with a straight down and up motion, placed 1/8 inch apart on the pans that are cool to the touch and baked according to procedures

  • Baked Biscuits (uncut)

  • Baked biscuit meets the following specifications:

  • Golden brown; matches Quality Photos: Biscuits

  • Height — 1 inch to 1 3/4 inches

  • Diameter — 2.7 inches to 3 3/4 inches

  • Texture (outside) — crisp, not hard; with slightly rough exterior

  • Texture (inside) — soft, moist, even grain; not doughy, gummy, dry or crumbly

  • Taste — sweet, buttermilk flavor; butter flavored oil on top of biscuit

  • Internal cook temperature of freshly baked biscuits is 190 F or higher (for best quality biscuit temperature should not exceed 205 F)

  • Internal hot holding temperature of biscuits is 140 F or higher

  • Taste is correct, based on experience

  • Served within holding time

English Muffin

• Quality

  • Exterior — round to slight oval with home style variability in appearance; dusted with corn meal and free of visible defects; texture is firm and crisp

  • Interior (toasted surfaces) — porous with varying small and large holes

  • Crown has an even toasted brown color with darker toasting on high points

  • Heel has a lighter, uneven brown color with darker toasting on high points (see Test Quality Photos)

  • Texture is slightly chewy, moist, tender; not stale or hardened

  • Taste — toasted bready flavor with slightly, nutty taste (similar to toasted sourdough bread)

  • Height — 1 1/4 inch (+/- 1/8 inch)

  • Diameter — 3 3/4 inches (+/- 1/8 inch)

  • Unbuttered

  • Not torn or crushed

Mini Rolls

• Quality

  • Before baking, rolls have a par-baked appearance, with a light tan color

  • After baking, rolls are evenly browned and light golden brown in color

  • Internal cook temperature of mini rolls is 140 F (60 C) or higher

  • After spreading rolls with honey butter spread, rolls should match color in Quality Photos

  • Soft, yeast, baked bread texture

  • Fold/crease in roll is in middle of roll

  • Height: Minimum of 1 and 1/16 inch

  • Buttery yeast flavor; fresh baked bread aroma; no off flavor or aroma

  • Honey butter spread (room temperature, not separated) brushed evenly over tops of baked rolls

  • Mini rolls are warm and soft with no moisture buildup; not dry, cold or hard; open easily without tearing

Flour Tortilla

• Quality

  • Round (not uneven or odd shape)

  • Off-white to light cream in color

  • Free of tears, holes and mold

  • Tender and slightly chewy

  • Characteristic bread flavor and tortilla aroma; no off flavor or aroma

  • Target diameter 10 inches (+/- 1/2 inch)

  • Weight 2.5 oz (+/- 0.1 oz)

  • Warmed according to procedure before use

• Holding time for assembled biscuits, from time assembled until served, should not exceed 20 minutes.; this must not exceed maximum holding time of individual items (e.g., breakfast chicken, spicy breakfast chicken, sausage, bacon, biscuit).

• Food Safety

  • Internal hot holding temperature of breakfast chicken, spicy breakfast chicken, egg and sausage is 140 F or higher

  • Internal cold holding temperature of cheese is 40 F or lower prior to assembling into breakfast sandwich

• Quality

  • Biscuit is cut evenly across the middle, into two equal halves

  • Biscuit is assembled in the following order:

  • Meat on the bottom, if ordered (breakfast chicken, spicy breakfast chicken, sausage or bacon)

  • Egg in the middle, if ordered

  • Cheese on top, if ordered

  • The following assembled biscuits require butter to placed on the biscuit prior to other ingredients:

  • Buttered

  • Chicken

  • Sausage

  • Correct biscuit description visible on foil wrap (e.g., Buttered, Chicken, Special, etc.)

  • Taste is correct, based on experience

  • Served within hold times

• Customer Experience

  • Assembled biscuit is neatly wrapped, foil wrap is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

  • Foil wrap is secured with a double fold and with ends folded and tightly tucked under biscuit; foil wrap is free of tears, holes or cuts

  • Correct biscuit description shows once foil wrap is folded

• Served with at least two napkins (for dine-ready meals)

• There is no holding time for assembled English muffins; they are made to order.

• Food Safety

  • Internal hot holding temperature of grilled breakfast chicken, breakfast filet, egg and sausage is 140 F or higher

  • Internal cold holding temperature of cheese is 40 F or lower prior to assembling into breakfast sandwich

• Quality

  • English muffin is cut evenly across the middle, into two equal halves

  • English muffin is assembled in the following order:

  • Meat on the bottom, if ordered (grilled breakfast filet, breakfast filet, bacon or sausage)

  • Folded egg in the middle, if ordered (egg white, yellow egg)

  • Cheese on top, if ordered

  • Correct muffin description visible on foil wrap (e.g., Grilled Egg White & Cheese, Special English Muffin, Bacon, Egg & Cheese English Muffin, etc.)

  • Taste is correct, based on experience

  • Served immediately

• Customer Experience

  • Assembled English muffin is packaged in foil wrap with correct name showing

  • Plain, toasted English muffin and other specials are packaged with “Special English Muffin” name visible on foil and with correct specials label attached to top

  • Foil wrap is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

  • Foil wrap is secure with a double fold on each side and ends folded and tightly tucked under English muffin; foil is free of tears, holes or cuts

• Served with:

  • One knife and one package jelly (plain English muffin only)

  • At least two napkins (for dine-ready meals)

• Holding time for assembled Chick-n-Minis®, from time assembled and boxed until served, should not exceed five minutes; this must not exceed maximum holding time for Nuggets and mini rolls.

• Food Safety

  • Internal hot holding temperature of Nuggets is 140 F or higher.

• Quality

  • Finished Chick-n-Minis® meet the following specifications:

  • Mini rolls are undamaged; not broken, not separated, torn or crushed

  • Honey Butter is visible on top

  • Nugget is tucked firmly into opening/crease/hinge in mini roll

  • Nugget and mini roll remain together (do not fall apart)

  • Arrangement of Chick-n-Minis® meets the following requirements:

  • Facing right in two rows; top of rolls facing up; slightly staggered

  • Portion and packaging are correct

  • 4-count Chick-n-Minis®: large menu tab box, 4.3 oz

  • Taste is correct, based on experience

  • Served within holding time

  • 10-count Minis: Served immediately; there is no holding time for boxed 10-count Minis; they are made to order

• Customer Experience

  • Chick-n-Minis® are served in large menu tab box

  • Outside of box is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

  • Box has “O” tab depressed

  • Chick-n-Minis® and placement in menu tab box match Quality Photos

• Served with at least two napkins (for dine-ready meals)

• Hash Brown Scramble Bowls are made to order and served immediately. Hash Brown Scramble Burrito is held for no more than 20 minutes, from time assembled until served.

• Food Safety

  • Internal hot holding temperature of Hash Brown Scramble is 140 F or higher

• Quality

  • Ingredients have correct color, texture and taste, based on experience

  • Burrito

    • Unwrapped breakfast burrito meets the following specifications:

      • Weight — 8.53 oz (+⁄- 0.25 oz)

      • Length — 6 1/2 inches to 7 inches

      • Width — 1 3/4 inches to 2 1/4 inches

      • Ingredients meets specifications that follow (listed in order of assembly)

    • Flour tortilla

      • Hashbrowns: eight

      • Scrambled egg: #8 scoop

      • Monterey Cheddar Cheese Blend: #40 scoop

      • Sliced Nuggets: four OR Sliced Sausage: half of patty

      • Firmly rolled and wrapped to make a compact roll

      • Ends of rolled burrito are properly tucked

  • Bowl

    • Ingredients meets specifications that follow (listed in order of assembly):

      • Hashbrowns: eight

      • Scrambled egg: #8 scoop

      • Monterey Cheddar Cheese Blend: #40 scoop

      • Sliced Nuggets: four OR Sliced Sausage: half of patty

      • Taste is correct, based on experience

      • Served immediately, no hold time

• Customer Experience

  • Hash Brown Scramble Bowl is served in #16 paper bowl with clear, flat lid

  • Lid is properly sealed; not bulging or leaking

  • Exterior of bowl and lid is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • Hash Brown Scramble Burrito is completely and firmly wrapped in clean breakfast foil wrap with correct label showing

  • Breakfast foil wrap is free of tears, holes and cuts

  • Breakfast foil wrap is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a quarter)

  • White sticker is attached to keep foil wrap tight

  • Hash Brown Scramble matches finished product photo (see Pathway procedures)

• Served with:

  • One package of Jalepeño Salsa

  • One knife, one fork (for Bowl)

  • At least two napkins (for dine-ready meals)

• There is no holding time for Chick-n-Minis® with Cheese; they are made to order.

• Food Safety

  • Internal cook temperature of chicken is 160 F or higher

  • Internal hot holding temperature for Nuggets is 140 F or higher

  • Cold holding temperature of American cheese is 40 F or lower prior to assembling into Chick-n-Minis®

• Quality

  • Finished Chick-n-Minis® with Cheese meet the following specifications:

  • Mini rolls are undamaged not broken, torn or crushed; honey butter spread is visible on top

  • Nugget and cheese is tucked firmly into opening/crease in mini roll

  • Nugget, cheese and mini roll remain together (do not fall apart or break apart)

  • Portion and packaging are correct

  • 4-count Chick-n-Minis® with Cheese: large menu tab box, uniformly facing either left or right in two rows; top of rolls facing up; slightly staggered

  • Taste is correct, based on experience

  • Served immediately

• Customer Experience

  • Chick-n-Minis® with Cheese are served in large menu tab box

  • Outside of box is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

  • Box has “O” tab depressed

• Served with at least two napkins (for dine-ready meals)

• Mini Yeast Rolls

  • There is no holding time for Mini Yeast Rolls; they are made to order.

• Quality

  • Taste is correct, based on experience

  • Portion and packaging are correct

  • 4-count Mini Yeast Rolls: large menu tab box, uniformly facing either left or right in two rows; top of rolls facing up; slightly staggered

  • Served immediately

• Customer Experience

  • Mini Yeast Rolls are served in large menu tab box

  • Outside of box is clean, free of residue, product or excessive fingerprints, smudges or stains (i.e., smudges/stains collectively cover an area no larger than a nickel)

  • Box has “O” tab depressed

• Served with at least two napkins (for dine-ready meals)

• Food Safety

  • Rim of cup does not come in contact with drink lever, hands or ice scoop

  • Only correct, food safe ice scoop is used to dispense ice; cup is not used to scoop ice

  • Ice scoop is held by handle; hands do not come in contact with ice

  • When not in use, ice scoop is stored in ice bin, inside ice scoop holder, or in place approved by local health department; ice scoop handle does not make contact with ice

• Quality

  • Exterior of cup is clean, free of beverage, with a properly sealed lid; not bulging or leaking

  • Beverage is filled to 1/4-inch below rim of cup

• Served with:

  • One straw (in drive-thru or in absence of condiment station)

  • Small paper-covered flex straw for small beverages served with Kid’s Meals

  • Large (8.75-inch) paper-covered straw for small, medium and large drinks

  • At least two napkins (for dine-ready meals)

• Quality

  • Internal temperature of beverages is 40 F or lower (when drawn from drink tower in use)

  • Carbonated beverages are served with cup half filled with ice

  • Portion and packaging are correct

  • Taste and amount of carbonation are correct, based on experience

• Customer Experience

  • Correct dimple on lid is depressed to indicate drink flavor

  • Coca-Cola Classic : COKE

  • Diet Coke: DIET and COKE

  • Coca-Cola Zero: No dimples pressed.

  • Dr. Pepper: DR. P

  • Diet Dr. Pepper: DIET and DR. P

  • Water: No dimples pressed

  • Root Beer: ALL dimples pressed

  • Sprite: COKE

  • Hi-C Fruit Punch: No dimples pressed

• Holding time for Lemonade, from time prepared until served, should not exceed 24 hours. Holding time for Diet Lemonade ends at close of day, when product must be discarded.

• Quality

  • Internal temperature of Lemonade and Diet Lemonade is 40 F or lower

  • Lemonade and Diet Lemonade are prepared with filtered water (if available).

  • Lemonade and Diet Lemonade are served with cup half filled with ice.

  • Portion and packaging are correct

    • Small: 14 fl oz cup with lid

    • Medium: 20 fl oz cup with lid

    • Large: 32 fl oz cup with lid

  • Taste is correct, based on experience

  • Served within hold times

• Customer Experience

  • Color is correct, based on experience

  • Pulp is visible

  • Correct dimple on lid is depressed to indicate flavor

  • Lemonade: LEM

  • Diet Lemonade: DIET and LEM

• Holding time for Iced Tea at room temperature or in refrigerator ends at close of day, when Iced Tea must be discarded.

• Food Safety

  • Lemon wedges (1/8 lemon), available for serving with Iced Tea are held at 40 F or lower

• Quality

  • Iced Tea is served with a full cup of ice

  • Portion and packaging are correct

    • Small: 14 fl oz cup with lid

    • Medium: 20 fl oz cup with lid

    • Large: 32 fl oz cup with lid

  • Taste is correct, based on experience

  • Served within holding time

• Customer Experience

  • Color is correct, based on experience

  • Iced Tea is clear, not cloudy

  • Correct dimple on lid is depressed to indicate flavor

  • Iced Tea (sweetened): TEA

  • Unsweetened Iced Tea: DIET and TEA

  • Lemon wedges are available and are fresh and visually appealing

• There is no holding time for flavored tea/lemonades served in cup, they are made to order..

• Holding time for gallon jugs ends at close of day, when product must be discarded. Once loaded into TMS, holding time is reduced to 1 1/2 hours.

• Food Safety

  • Internal temperature of sweet or unsweetened Iced Tea is 65 F or lower

  • Internal temperature of Lemonade or Diet Lemonade is 40 F or lower

  • Internal temperature of gallon jug is 40 F or lower

  • Gallon jug is refrigerated for at least two hours before serving

• Quality

  • Sunjoy® is served with half a cup of ice

  • Ingredients meet specifications that follow (listed in order of assembly)

  • Ice: half a cup

  • Iced Tea (sweet or unsweetened): fill halfway

  • To handle on jug

  • Lemonade (or Diet): filled to 1/4 inch" below the rim

  • To ridge below ONE GALLON mark

  • Taste is correct, based on experience

  • Served immediately

• Customer Experience

  • Served in foam cup with flat lid or gallon jug; single-serve/gallon jug is vigorously swirled until contents are consistent color

  • Lemonade label and Sunjoy® sticker are attached to side of gallon jug

  • Exterior of cup or gallon jug and rim of lid are clean (free of drips and spills, with a properly sealed lid; not leaking)

  • Packaging is free of cracks, tears or creases

• Served with:

  • One straw (in drive-thru or in absence of condiment station)

  • At least two napkins (for dine-ready meals)

• Chick-fil-A® Iced Coffee meets requirements listed for “All Cold Beverages and Ice."

• There is no holding time for Iced Coffee; it is made to order.

• Regular/Vanilla

• Food Safety

  • Internal cold holding temperature of 2% milk is 40 F or lower

• Quality

  • Internal temperature of coffee base is 40 F or lower

  • Both Iced Coffee choices are available

  • Ingredients meet specifications that follow (listed in order of assembly)

    • Ice: filled to top fill line

    • Coffee base: filled to top fill line

    • Syrup: Vanilla OR Pure Cane

    • Small: three pumps

    • Large: four pumps

    • 2% milk: to 1/4 inch from top of the cup

  • Taste is correct, based on experience

  • Served immediately

  • Note: If a Customer requests nondairy Iced Coffee or “black” Iced Coffee, substitute 2% milk with filtered water

• Customer Experience

  • Served in clear cup with flat lid with layers of ingredients visible; not stirred or shaken (unless foam cup is requested by Customer)

  • Exterior of cup and rim of lid are clean (free of drips and spills, with a properly sealed lid; not leaking)

  • Cup is free of cracks, tears or creases

• Served with:

  • One straw.

  • At least two napkins (for dine-ready meals)

Seasonal Mocha Cream Cold Brew

• There is no holding time for Seasonal Mocha Cream Cold Brew; it is made to order.

• Food Safety

  • Internal cold holding temperature of milkshake base is 40 F or lower

• Quality

  • Internal temperature of coffee base is 40 F or lower

  • Taste is correct, based on experience

  • Served immediately

  • Ingredients meet specifications that follow (listed in order of assembly)

    • Ice: filled to top fill line

    • Coffee base: filled to top fill line

    • Chocolate syrup: two pumps

    • Milkshake base: to 1/4 inch from top of the cup

    • Milkshake base: to 1/4 inch from top of the cup

• Customer Experience

  • Served in clear cup with flat lid with layers of ingredients visible; not stirred or shaken

  • Exterior of cup and rim of lid are clean (free of drips and spills, with a properly sealed lid; not leaking)

  • Cup is free of cracks, tears or creases

• Served with:

  • One straw

  • At least two napkins (for dine-ready meals)

• Chick-fil-A® Iced Coffee with No Ice

• Iced Coffee meets requirements listed for “All Cold Beverages and Ice."

• Food Safety

  • Internal temperature of 2% milk is 40 F or lower

• Quality

  • Internal temperature of coffee base is 40 F or lower

  • Both Iced Coffee choices are available: Vanilla and Original

  • Ingredients meet specifications that follow (listed in order of assembly)

    • Coffee base: fill to top fill line

    • Syrup: Vanilla OR Pure Cane

    • Small: three pumps

    • Large: four pumps

    • 2% milk: to 1/4 inch from top of the cup

  • Taste is correct, based on experience

  • Served within hold times

  • Note: If a Customer requests nondairy Iced Coffee or “black” Iced Coffee, substitute 2% milk with filtered water.

• Customer Experience

  • Served in clear cup with flat lid with layers of ingredients visible; not stirred or shaken (unless foam cup is requested by Customer)

  • Exterior of cup and rim of lid are clean (free of drips and spills, with a properly sealed lid; not leaking)

  • Cup is free of cracks, tears or creases

• Served with:

  • One straw

  • At least two napkins (for dine-ready meals)

• Holding time for brewed Chick-fil-A® Coffee in server, from beginning of brew cycle until served, should not exceed one hour

• Quality

  • Coffee is served at 170 F - 200 F

  • Coffee is available in server during breakfast period; made to order after that

  • Number of bags and brew cycle are correct for batch size

  • Half-gallon batch – one bag of coffee; SMALL BREW button pressed

  • One gallon batch – two bags of coffee; LARGE BREW button pressed

  • Portion and packaging is correct

  • Coffee is served in hot paper cup with coffee sleeve and hot beverage lid

  • Coffee is free of coffee grounds

  • Taste for each type of Coffee is correct, based on experience

  • Served within holding times

• Customer Experience

  • Coffee is served in appropriate cup and filled to 1/2 inch to 1/4 inch below rim (if Customer will be adding cream/sugar, cup is filled to 1/2 inch below rim)

  • For Drive-Thru orders, Customer's choice of coffee condiments are added to Coffee before it is served, unless Customer requests individual packages, which are placed in bag; for in-Restaurant sales, packages of coffee condiments are offered or made available

  • Hot beverage lid is properly sealed on cup

  • Sip area of lid is not on same side as seam on cup (to avoid seepage through seam when Customer drinks Coffee)

  • Exterior of cup and lid are clean, free of drips and spills

  • Cup is free of tears, creases or leaks

• Served with:

  • One paper-wrapped wooden stick

  • If Customer's choice of coffee condiments has already been added for drive-thru order, no paper-wrapped wooden stick is required

  • At least two napkins (for dine-ready meals)

  • To-go box (96 oz) is available to order; Coffee type is marked on box

• Food safety

  • Prepackaged beverages are served at 40 F or lower

  • Prepackaged beverages are not served past expiration date

  • Caps on bottles are completely sealed (not cracked or open); cartons and juice boxes are sealed

• Quality

  • Prepackaged beverages are served chilled

  • Countertop iced (if used) has at least 3 inches of ice and is stocked with bottled water throughout the day

• Customer Experience

  • Cartons, juice boxes and bottles/labels are clean and undamaged

  • Excess moisture is wiped off water bottles before serving, if taken from countertop ice