KFC is opening the Colonel’s kitchen to share how we prepare and cook our Finger lickin’ good chicken that is served
to customers every day. We wanted to share our unique back of house process that ensures we deliver fresh, good
quality food every time and to also debunk some myths around our food.
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.
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.