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Employees must wash hands and put gloves on prior to working with any ready to eat foods.
To reheat chicken you must first make sure the proper cool down procedure was followed.
Revised 7/23/2025. Print 4 per page Scale 120
Cooling Procedure
Maximum Amount Allowed
The maximum amount of chicken that can be cooled for reheat for the next day is half of a 6" deep 1/3 pan.
Placement
Place the pan of chicken in the walk-in uncovered, under a non-ventilated shelf or on the cart.
The pan must be under the non-ventilated shelf so no physical contaminants can fall into the chicken.
Cooling cycle 1
The chicken must cool to 70° within the first 2 hours of being placed into the walk-in.
If you are unable to get it to cool properly, it must be discarded.
Cooling Cycle 2
The chicken must then cool to 40°F within the next 4 hours after the first 2 hours, or 6 hours in total.
If you are unable to get it to cool properly, it must be discarded.
Heating Procedure
Where to Reheat
The pan of chicken must be reheated in the Retherm (hot well cooker) unit.
When Reheating, the retherm is to be set to its highest heat level to help get the product being reheated to the proper 165° temperature quickly.
Placement
Place the pan of chicken to be reheated into the retherm and cover it with a solid lid to maintain moisture.
Be sure to mix/stir the chicken every 5 to 10 mins to promote even heating. This will also help to speed up the reheating process.
Temp the Product
The reheat chicken must reach an internal temp of 165° prior to serving.
Combine it with Fresh
Once the chicken is reheated, drain off any liquid that was produced during the process.
All reheat chicken must be combined with an equal amount of fresh chicken prior to serving.
i.e. 1/2 pan reheat must be added to 1/2 pan of fresh
i.e. 1/3 pan reheat must be added to 1/3 pan of fresh.
If using a reheat mixture on the front line, it must be used by 2pm and the cycle must be broken at that point (all remaining chicken in the pan discarded as trash).
(DO NOT add any unused reheat chicken to a fresh pan when filling with next the pan)
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