Your Alter Ego and other media houses were invited to join the KFC team to learn what goes behind the scenes of making the yummiest chicken in town (and no, I will not be sharing the secret recipe - it wouldn't be a secret anymore now would it). To be honest, I went in there with an open mind but was never really prepared to what was in-store for me (see what I did there).
Friday, 01 Feb 2019
KFC is opening the Colonel’s kitchen to share how they prepare and cook their Finger lickin’ good chicken that is served to customers every day. They wanted to share their unique back of house process that ensures they deliver fresh, good quality food every time and to also debunk some myths around their food.
Their farm to restaurant process is one which they are proud of and they make sure all their suppliers and restaurant teams share the same vision.
“KFC sells quality chicken…”
KFC prides itself on the hard work it takes to ensure that customers get the best quality and great tasting food they have grown to know and love. Chicken is locally sourced from local reputable South African suppliers and is delivered three times a week in a cold truck to the restaurants. The chicken is quality and safety checked 34 times before it even leaves the farm and delivered.
Each batch of fresh chicken starts with highly trained cooks inspecting each individual piece to make sure it is only the best. The individual pieces are then hand breaded and rolled into KFC’s secret combination of 11 herbs and spices recipe ensuring a crisp golden finish and distinctive taste. This takes time and attention before deep frying the chicken to be held and served to customers.
First you rinse, then wash with soap for 30 seconds, wipe your hands, then use a sanitizer
Mmenyana Ranku, Equity Operations Director KFC with Mpho Mashego
“KFC follows the best global hygiene and safety standards?”
All KFC restaurants follow the same strict standards and procedures to ensure the quality of our chicken and products served. Each KFC cook goes through the brand’s nationally accredited training system which involves on the ground and theoretical training for a 3-month period for all team members. Chicken is cooked in high temperatures (180 degrees Fahrenheit) eradicating any germs.
Each KFC restaurant is audited five times a year by an independent auditor to ascertain that team members adhere to and maintain strict health and safety standards and procedures and are scored accordingly.
All other food items are kept in a separate cooler to avoid contamination with the chicken.
“KFC’s chicken is served fresh”
Once the chicken is breaded and deep fried it is ready to be served to customers, it is then stored in the warming cabinet at 82 degrees Celsius, specially marked with a holding time. The temperature is pivotal because it ensures food safety and a hot product. If this holding time of an hour and a half is reached the chicken will not be served to customers and will be discarded responsibly. This ensures safe product is served every time and allows the cooks to diligently monitor the freshness of the chicken.
These are only a few of the important unique processes shared in the Colonel’s Kitchen and the reason why KFC continues to serve its customers, good quality, freshly prepared chicken which they have grown to trust and love.
It's finger licken' good!