1. Handling Raw Chicken Click on green arrow to go forwards

2. It is critical that you follow all of the sanitation instructions in this tutorial to prevent cross contamination. The number one cause of food borne illness with chicken is cross contamination of raw chicken. If you have any questions after reviewing this tutorial, please contact your Program Manager. Click on green arrow to go forward or red arrow to go backwards Introduction

3. Before raw chicken is sent out for delivery, an email notification will be sent to all kitchens about the raw chicken and when you should expect it to be delivered. Notification Click on green arrow to go forward or red arrow to go backwards

4. There will be a sign on RED paper on the cart that contains the raw chicken. It is critical to immediately take the temperature of the chicken to ensure that it has been held at the correct temperature. Place the chicken in the refrigerator on the lowest shelf to prevent it from dripping on any other foods. Delivery Click on green arrow to go forward or red arrow to go backwards

5. Place the chicken in the refrigerator on the lowest shelf to prevent it from dripping on any other foods. Storage Click on green arrow to go forward or red arrow to go backwards

6. All raw chicken that is thawed must be cooked. DO NOT refreeze any thawed chicken! Important! Click on green arrow to go forward or red arrow to go backwards

7. Before you begin, sanitize your work area with the SFSPAC sanitizer. Step #1 Click on green arrow to go forward or red arrow to go backwards

8. Raw chicken Sheet pans Pan Liners Step #2 Gather the following items: Review the recipe on the production records in WebSMARTT for ingredient amounts based on your projected servings. Click on green arrow to go forward or red arrow to go backwards

9. Important! To prevent contamination of other areas in the kitchen, do not touch other surfaces or objects while you are panning the chicken. Click on green arrow to go forward or red arrow to go backwards

10. Important! Once the chicken is panned, place it back into the refrigerator on an empty bun rack. Make sure nothing is under the bottom pan of chicken. DO NOT leave raw chicken at room temperature on a bun pan rack, or counter etc. Click on green arrow to go forward or red arrow to go backwards

11. Coat pans with pan release spray. Step #3 Click on green arrow to go forward or red arrow to go backwards

12. Wash your hands and put plastic gloves on both hands. Step #4 Click on green arrow to go forward or red arrow to go backwards

13. Arrange the chicken onto sheet pans in a single layer with at least 1-inch between each piece. Step #5 Do not overcrowd the pans. Click on green arrow to go forward or red arrow to go backwards

14. Reminder! To prevent contamination of other areas in the kitchen, do not touch other surfaces or objects while you are panning the chicken. Once the chicken is panned, place it back into the refrigerator on an empty bun rack. Make sure nothing is under the bottom pan of chicken. DO NOT leave raw chicken at room temperature on a bun pan rack, or counter etc. Click on green arrow to go forward or red arrow to go backwards

15. Place the chicken in the oven. If you are wearing gloves, throw away the gloves used to handle the pan while loading the raw chicken into the oven. Step #6 Click on green arrow to go forward or red arrow to go backwards

16. Wash your hands. Clean the areas where you panned the chicken with warm soapy water and sanitize the areas where you panned the chicken with freshly prepared sanitizing solution. Do NOT prepare any other items on the counter where you panned the RAW chicken until you have completed the steps above. Step #7 Click on green arrow to go forward or red arrow to go backwards

17. Step #8 Important Note: Carefully remove the chicken from the oven as juices may have accumulated during cooking. Bake at 375 ° F for 25 minutes or until chicken reaches 165 ° F. Check several pieces of chicken to be sure all of the chicken is cooked completely. Click on green arrow to go forward or red arrow to go backwards

18. Step #9 Check the chicken after cooking 20 minutes. The chicken should be golden brown. If the chicken is getting too brown, cover the pan with foil or another sheet pan. Click on green arrow to go forward or red arrow to go backwards

19. Step #10 Cover the chicken and place it in the warmer. Be sure the chicken temperature remains at 140 ° F or higher during holding and meal service. Click on green arrow to go forward or red arrow to go backwards

20. Step #11 After service, transfer leftover chicken to a sheet pan. Label a piece of foil or loose lid with the product name and date. Lay the foil or lid over the pan but do not seal so the chicken can cool faster. Place in the refrigerator over night. Click on green arrow to go forward or red arrow to go backwards

21. For reheating, place in the oven at 350 degrees until the chicken reaches 165 degrees. Step #12 Click on green arrow to go forward or red arrow to go backwards

22. Discard the chicken after it has been served twice. DO NOT serve for a third time. Step #13 Click on red arrow to go backwards