The conditions of keeping chickens intended exclusively for KFC are carefully and unscheduled checked by independent international companies for compliance with animal welfare standards.

All our suppliers are certified according to GFSI and checked for compliance with international health and safety standards, both by international rating agencies and independent internal inspectors, who confirm that all primary products used by us fully comply with the highest standards.

Every chef passes the certification for knowledge of recipes 2 times a month! This is the only way Colonel Sanders can be proud of the result of his work!

The acidity of the oil in our deep fryers is monitored twice a day. If the permissible values are exceeded, the oil is immediately replaced!

Sifting flour before each breading. Flour in each restaurant can be sifted up to 100 times a day.

Before serving the chicken to the guests, we check every piece of food.

The time in the heat cabinet is individual for each individual part of the chicken.

For example, whole pieces of chicken are stored for 90 minutes, and crispy strips are stored for 30 minutes. And not a minute more!

The temperature of the chilled chicken never exceeds 4 degrees, despite the fact that after deep-frying it is at least 85 degrees!

The temperature of vegetables during cooking is always below 5 degrees. We are not joking with this! We wash vegetables according to procedures based on the ISO 22000 standard (HACCP).

The storage time of our ingredients (such as vegetables, cheese, etc.) directly at the place of cooking is a maximum of 4 hours. Not one minute more!