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Employees must wash hands and put gloves on prior to working on any prep items.
Chicken thawing has up to an 8 day cycle. Breakdown below.
Revised 7/23/25
Print 4 per page Scale 130
Receiving
When chicken is received and placed in the walk-in cooler, open the top of the case as shown above to allow airflow to the chicken and begin thawing.
Chicken is to be stored on either a dedicated rack, or on the lowest shelf of a designated rack.
Nothing can be stored below chicken.
Label the Open Box
Print (3) 'Chicken Frozen' labels. Place (1) label fully on the case as shown above, leaving the remaining (2) labels available on the case to use during the next step.
Store for 2 days in the case.
Yellow Bus Tubs Thaw
After 2 days in the case with the top open, place the bags of chicken into yellow bus tubs as shown above.
3 bags of chicken per yellow bus tub.
Place one 'Frozen chicken' label from Step 2 on each tub. (3 bags per tub)
Store bags in yellow bus tubs for 2-3 days.
Marination Time
After 2-3 days in the yellow bus tubs, remove the chicken from the bags and place it into plastic full size pans.Â
3 bags of chicken per full size pan.
Print and place an 'Open Chicken' label on each full size pan.
Store chicken for a minimum of 24 hours in the pan, prior to cooking.
Ready to Serve
After 24 hours in the full pan, chicken may be cooked and served (Not to exceed 72 hours after being panned up.)
Optimal cooking and serving time is 48 hours after panning up.
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