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Employees must wash hands and put gloves on prior to working with any ready to eat foods.
After cooking, chicken must be cut immediately, or placed in the hot box uncovered and cut within 30 mins.
Set up
Cut station set up:
Heat lamp or hot well: This is to keep chicken at temp while in the pan prior to cutting it.
Cut Board, Chef's Knife and a cut glove, or Rocker Knife.
Secondary Heat lamp or hot well: This is to keep chicken at temp after it is cut until it is placed in the line or hot box.
Heat Lamp
Place the pan(s) of chicken, and an empty 1/3 pan, under the heat lamp.
DO NOT leave the chicken under the heat lamp when it's not being cut, or it will dry out.
Cutting
Place no more than 2 pieces of chicken on the yellow cutting board at a time.
When cutting, place the skin side down. This will help make cutting the chicken easier since the softer side of the chicken is on top.
Cut Size
Chicken should be cut into 1/2" cubes as shown above.
DO NOT shred the chicken when cutting.
Option 1
Chef's Knife
A cut glove must be worn while using a chef's knife.
Use a chef's knife to cut the chicken into 1/2" cubes.
Option 2
Rocker Knife
Use a rocker knife to cut the chicken into 1/2" cubes.
Cut gloves are not required when using a rocker knife.
Cut Pieces
As you are cutting the chicken place the cut pieces into the pan in the hot well to keep them at the proper temp while you continue to cut the rest of the chicken two pieces at a time.
Done Cutting
Once you have filled the pan with cut chicken place the pan of chicken in the hot table to serve, or wrap in plastic wrap and store in the hot box. Remember to rotate product following FIFO.
(maximum 4 hours hold)
CLMO
Best practice CLMO
(Cook Less More Often)
Cook only enough to get though the service period, to keep the product as fresh as possible for the customers.
CAYG - Own your Knife
Immediately after cutting, take your chef's knife, or rocker knife, to the dish tank. Wash, rinse, and sanitize your knife. Then return it to the knife holder.
DO NOT place knives in the sink area. doing this can cause injury to others.
Set up
Immediately after cutting, take the cut board to the dish tank. Wash, rinse, and sanitize it to prevent staining of the board.
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