About 25 years ago I worked in a small town KFC franchise. Owner was, well, what you’d expect in a small town franchise owner - there was lots of pressure to cut costs and the manager had their job threatened at least once a month due to cost overruns (which cut into the owner’s profits).
Manager quote, “I don’t care if it’s green, cook it anyway, nobody will tell once it’s breaded and fried.”
Worked at a gas station that served fried chicken. We would let chicken sit in a warmer all day and then toss it in the cooler to be used for chicken salad sandwhiches. Sometimes between being salad and waiting to be salad, that chicken would be sold up to two weeks after it had already sat around under heat all day.
About 25 years ago I worked in a small town KFC franchise. Owner was, well, what you’d expect in a small town franchise owner - there was lots of pressure to cut costs and the manager had their job threatened at least once a month due to cost overruns (which cut into the owner’s profits).
Manager quote, “I don’t care if it’s green, cook it anyway, nobody will tell once it’s breaded and fried.”
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Worked at a gas station that served fried chicken. We would let chicken sit in a warmer all day and then toss it in the cooler to be used for chicken salad sandwhiches. Sometimes between being salad and waiting to be salad, that chicken would be sold up to two weeks after it had already sat around under heat all day.
I’m sure we gave someone food poisoning.