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

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.

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

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!

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

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

The time spent in the heat chamber is specific to each different part of the chicken and is withdrawn as soon as it exceeds it.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!

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

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

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!