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What makes our food special

Freshly prepared, the best it can get!
1. Freshly prepared, the best it can get!
The amazing taste of all our food, which makes you finger licking good, is because, everything is prepared just a few minutes before it served. From chicken and burger, to our potatoes and salads. Here, whatever product you order is prepared at the same time!
Living conditions of chickens
2. Living conditions of chickens

Chicken living conditions, intended exclusively for KFC, are thoroughly and unannounced inspected by independent international firms to certify compliance with Animal Welfare standards.

Raw Materials
3. Raw Materials

All our suppliers are GFSI certified and tested for the application of Internationally recognized standards of Health & Safety, both by international rating agencies and by independent internal inspectors, who certify that all raw materials we use fully comply with the highest standards agreed.

Certification of Cooks
4. Certification of Cooks

Every cook is certified 2 times a month in the execution of recipes! This is the only way to make Colonel Sanders proud!

 

Oil check
5. Oil check

The acidity control of the oils in our fryers is done twice a day and they are replaced immediately, so that they never exceed the allowed limits!

Preparation procedures
6. Preparation procedures

Sift the flour before each breading. In total, up to 100 sieves can be made per day in each restaurant.

Quality check
7. Quality check

Before putting the chicken on the tray, check each piece.
If it is not perfect, we withdraw it!

Length of stay in the ward
8. Length of stay in the ward

The time spent in the heat chamber is specific to each different part of the chicken and is withdrawn as soon as it exceeds it.
For example, whole chicken pieces (C.O.B) remain for 90 minutes, while Crispy strips remain for 45 minutes. Not a minute more!

Chicken temperature
9. Chicken temperature

The temperature of the chicken, throughout its stay in the restaurant, never exceeds 4o C, while as soon as it comes out of the fryer, it is never below 82o C!

Vegetable temperature
10. Vegetable temperature

The temperature of the vegetables at the point of preparation is always lower than 5o C. With this, we do not play! Our vegetables are washed following certified procedures based on ISO 22000 (HACCP).

Shelf life of materials
11. Shelf life of materials

The residence time of our ingredients (such as vegetables, cheese, bacon, etc.) at the place of preparation of the meals is maximum 4 hours. Not even 1 minute more!