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Standards & Procedures

New 2018 Operations Scorecard coming soon!

The 2018 Operations Scorecard will be rolling out to the system in coming weeks. In the meantime, below is some information on how to find your quarter-to-date Hot, Fresh & Available performance, as well as a helpful tool for estimating Ops Scorecard scores

Click Star above to get to team KFC Link

During this time of year, the flu and other viruses spread more easily, so follow this list of tips to help protect yourself, your team and your guests this winter!
Hand washing is the #1 way to prevent spreading illness!
Follow the Hand Washing standard.
Cover your mouth/nose and don't touch your face
Germs are often spread when a person touches something that is contaminated with germs and then touches his or her eyes, nose, or mouth.
Cover your mouth and nose with a tissue when coughing or sneezing. It may prevent those around you from getting sick.
If you don’t have a tissue, cough or sneeze into your upper sleeve or elbow, not your hands.
Always wash your hands after touching your eyes, mouth, and/or nose.
If you’re sick, STAY HOME
If possible, avoid close contact with people who are sick. Not feeling well yourself? Here is what you need to know about the employee illness policy:
If you’re vomiting, have diarrhea, a severe stomach ache or fever, tell your manager-on-duty and go home! You could make other team members or guests sick, and we don’t want that!
If you’re still sick after 24 hours, we recommend seeing a doctor.
If diagnosed with Norovirus, Hepatitis A, E. coli, Salmonella, Typhoid Fever (caused by Salmonella Typhi), or Shigella bacteria, you must get a doctor’s release before coming back to work.
If you know of someone working who has similar symptoms, tell your manager-on-duty.
Review the Health & Illness Poster
Review the Employee Health & Illness poster with all team members regularly during shift huddles and ensure it's posted where everyone can see it.
Make sure ill team members stay home from work and do not return until they are free of diarrhea and/or vomiting for at least 24 hours.
If diagnosed with any of the illnesses listed above, MOD must report to the QA & Food Safety Support team AND team member must remain off the work schedule until they are released to come back to work by a physician and KFC QA & Food Safety Support.
Any bodily fluid spill (e.g. vomit, diarrhea, blood) must be cleaned up with extreme care to prevent the potential spread of illness. Follow the Body Fluid Clean-Up procedures.
Pulled Chicken
Continually monitor and build pulled chicken inventory
Chicken must be pulled within 6 hours of original cook time
Discard if temperature is below 140˚ F
Shred chicken into pieces no longer than 1 1/2” and no wider than 1/2“
Double check to ensure all bones and cartilage have been removed
Measure 1 pound of shredded chicken for each multi-purpose bag
Scale: Put bag on scale and add chicken until 1 pound is reached
Measuring Cup: Pack chicken loosely in measuring cup then put in bag
(4) 8 oz. cups = 1 pound
(2) 16 oz. cups = 1 pound
Flatten bag to 1” or less in height so chicken will cool to 40˚ F or less within 4 hours
Place flattened bags in single layer on 1/2 size sheet pan and add MRD label to each bag
Immediately store on food safe side of walk-in cooler or freezer
NEW: Frozen pulled chicken can be held up to 120 days
Refrigerated or thawed pulled chicken is good until end of 2nd day

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Smokey Mountain BBQ Sauce

Coming soon
Smoky Mountain BBQ is our next delicious, southern-inspired recipe and we're counting on