From farm to restaurant
At KFC, we always pay meticulous attention to our health and safety standards while preparing our quality chicken, we are also transparent about our suppliers as well as the way our chicken is served to our customers. Our farm to restaurant process is one which we are proud of, and we make sure all our suppliers and restaurant teams share the same vision. In fact, did you know that our chicken is checked 34 times from farm to restaurant to ensure quality and safety of the product?
From farm to restaurant
Each KFC restaurant receives deliveries three times a week which ensures our products are always fresh.Every KFC restaurant is audited five times a year by an independent auditor to make sure our teams are adhering to and maintaining the strictest health and safety procedures. We keep it clean, so every KFC restaurant follows a strict wash, rinse and sanitise process to guarantee the handling of our chicken and other products - ensuring quality and freshness in every bite.
From farm to restaurant
We do not own farms, rather, we support local businesses and source all our chickens locally, from the same certified suppliers that supply food to South Africa’s favourite premium retailers. We never cut corners, no matter what. Each fresh batch of the world’s best chicken starts with our, highly-trained cooks inspecting each individual piece. The chicken is then individually hand breaded and rolled into our secret combination of 11 herbs and spices recipe before being fried at a minimum of 180 degrees Celsius, ensuring every piece of chicken is golden, crispy deliciousness.
From farm to restaurant
Once our chicken has reached its internal holding time and hasn’t been served to customers it is removed from the shelf and a new batch of fresh chicken is cooked. This ensures we always serve hot and fresh chicken.Our team members are experts at making the KFC products you know and love, with the same high standards, every time.
