1. Evaluating Precooked Chicken Patties

2. Factors To Consider When Evaluating Chicken Patties
Critical Defect= > 1” void area.
Major Defect= ¾” to 1” void area.
Minor Defect= ¼” to ¾” void area.
Batter/ Breading

3. Factors To Consider When Evaluating Chicken Patties
Critical Defect=> ½” reddish to pink area; undercooked.
Meat Color

4. Factors To Consider When Evaluating Chicken Patties
Critical Defect=>1” meat void
Major Defect=½” – 1” meat void.
Meat Texture

5. Factors To Consider When Evaluating Chicken Patties
Critical Defect: Black or burned area (crumb size or larger)
Major Defect: Very light or very dark (compared to the other samples in the class.)
Batter / Breading Color

6. Factors To Consider When Evaluating Chicken Patties
Critical Defect: Broken
Major Defect: Different shape or size (compared to the three other samples in the class). Or if it is malformed.
Shape / Size / Completeness

7. Factors To Consider When Evaluating Chicken Patties
Critical Defect: Bone Fragment (non-food item), Metal Fragment, or Plastic Fragment.
Foreign Material

8. Place This Class Of Chicken Patties!2 1
No Defect.
Burned! 4 3
Breading Void!
malformed

9. Place This Class Of Chicken Patties!2 1
No Defect.
1st
Burned!
4th 4 3
3rd
Breading Void!
2nd
malformed