KFC’s Colonel’s Kitchen Tour Hits Soweto

South Africa’s most loved quick service restaurant, KFC, has been entrenched in the hearts and taste buds of customers since it opened its first restaurant in the country in 1971. This year, KFC opened up its kitchens to share how it freshly prepares and cooks its finger lickin’ good chicken that is served to customers every day. On the 18 September, KFC opened its kitchen to media and influencers in Soweto who went on a kitchen tour at KFC Meadowpoint. “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 misconceptions around our food”, said Zinhle Modiselle, Public Affairs Director for KFC Africa.

“KFC sells quality chicken…”

KFC prides itself on the hard work and stringent processes that go into ensuring that customers get the top quality and great tasting food they have grown to know and love. KFC sources its chicken from reputable South African suppliers and is delivered to the restaurants three times a week in cold trucks that are temperature controlled. The chicken goes through 34 quality and safety checks from the farm to the restaurant to ensure that the highest quality chicken is served, freshy to customers.

Once in the restaurant, every batch of fresh chicken starts with highly trained cooks inspecting each piece to make sure it is only the best. The pieces are then hand-breaded and rolled into KFC’s secret combination of 11 herbs and spices ensuring a crisp, golden finish and distinctive taste.

“KFC follows the best global hygiene and safety standards”

All KFC restaurants follow the same strict standards and procedures to ensure that the quality of our chicken and products continue to meet our consumers expectations. Chicken is cooked in high temperatures (180 degrees Celsius) .

Each KFC cook goes through a 3-month nationally accredited training system which involves theory and on-the-ground training.

Each KFC restaurant is audited four times a year by an independent auditor to ensure that team members and franchisees adhere to strict health and safety standards and procedures and are scored accordingly.

To avoid cross-contamination, all other food items are kept in a separate cooler from 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 specially marked with a holding time of an hour and a half. Here, KFC ensures that the temperature of the chicken does not drop below 60 degrees Celsius.

Keeping the chicken at the right temperature is crucial because it ensures food safety and a hot product when received by the customer. If this holding time is reached the chicken will not be served to customers and will be discarded responsibly. This ensures the cooks diligently monitor the freshness of the chicken and that safe products are served every time.

“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”, Modiselle concludes.

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