At what temperature must raw chicken be before being placed in the breading table?

The requirement for raw chicken to be placed in the breading table is based on food safety guidelines to prevent the growth of harmful bacteria. Maintaining the chicken at a temperature between 33-40 degrees Fahrenheit ensures that it stays within a safe range for handling. This temperature range is cold enough to inhibit bacterial growth while allowing the chicken to be easily breaded and processed.

By keeping the raw chicken in this temperature zone, the risk of foodborne illness is significantly reduced, which is crucial in a busy restaurant setting. This practice aligns with health regulations and helps ensure that the final product served to customers is both safe and high quality.