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As the largest fast-food chain across the world, KFC is committed to serve only Finger Lickin' Good food. Through a series of stringent food safety procedures, we provide customers with high quality products including our Hot & crispy chicken and burgers. Our chicken products are marinated with 11 secret herbs and spices.
Our quality control begins from the supply receiving of all the raw materials to finished products. All suppliers are approved by Yum audit and verified an annual supplier audit, conducted by an international third party auditing company appointed by YUM. Audits are also carried out by a team of food technologists from the KFC Quality Assurance Department to ensure food safety, quality systems, packaging facility, distribution and transportation.
Temperature & Shelf-Life Control
Our products are cooked at high temperatures, well above the minimum set by World Health Organization (WHO), in line with our strict temperature and shelf-life control, to ensure that food served are safe and fresh.
Stringent procedures are implemented to minimize risk of cross-contamination between raw and ready-to-eat products.
Nutrition & Health Assurance
Nutritional information of KFC products is provided to assist customers to plan a wholesome and balanced meal. 100% vegetable and non-hydrogenated palm olein is used to fry all products.
New Flavors & Concepts
A team of food technologists constantly experiments with new flavors and concepts to provide more value, and healthy options for our customers.
Every KFC restaurant throughout Malaysia and Brunei are audited three times a year by our team of QA executives based on the main attributes for KFC restaurant excellence - CHAMPS.
Hazard Analysis Critical Control Point (HACCP) is a management system that includes identifying, evaluating and controlling physical, biological and chemical hazards to ensure food safety. KFC KLCC is the first restaurant to have been audited and certified in HACCP by a reputable certification body, since 2005. The Critical Control Points (CCPs), good practices and checklists are then incorporated into our Daily Operations Checklist which is used by the rest of KFC restaurants in the country.
A specific daily operations standard is implemented for sanitation of equipment and utensils to ensure food preparation is free from dangerous germs. Only food-safe equipments and easy-to-clean utensils are used during food preparation. Every employee working in the restaurants are required to attend the Food Handlers Course for training and certification as required by the Ministry of Health (MOH). Restaurant teams are also vaccinated against typhoid upon employment and again once every three years. Adequate hand wash facilities are provided and strict hand washing procedures are implemented to ensure cleanliness. No bare hands policy is also implemented, where single-use disposable gloves, sanitized scoops or tongs are required when handling ready-to-eat products.
We have implemented a product recall system to verify our products.Our QA team is conducted an annual mock recall audit of chicken products and other ingredients for verification standard attributes of products.
Monthly professional inspections and treatments are scheduled in every restaurant by engaging reputable pest control companies to ensure cleanliness of our restaurants.
Additional actions are taken based on daily monitoring done by the restaurant teams including passive measures such as pest proofing, installation of flycatchers, plus ensuring proper cleaning and maintenance