Common use of Temperatures Clause in Contracts

Temperatures. Proper temperature control adds greatly to the quality and shelf life of Popeyes cut-up product. This control begins in the processing plant at the scald tank and carries through the chiller, cut-up line, holding room, and even onto the delivery vehicle. The specified temperature ranges must be strictly adhered to in order to ensure the top quality product which Popeyes demands. Any deviations from these ranges or any recommendations for change must be forwarded to A.F.C. Poultry Quality Assurance Department for approval prior to implementation. 1. Scald Temperature - 132 degrees F to 136 degrees F is specified in ----------------- order to have a product which has no "bloom" or one that the epidermis and layer of fatty tissue has been removed. 2. Chill Tank - Temperature of the water at the exit of the chill tank ---------- will be 32 degrees F to 36 degrees F. The temperature of the product at the chiller exit will be 32 degrees F to 36 degrees F. 3. Pre-Wash - Temperature of the Chlorinated water at the pre-wash -------- stations on automated machinery will be 32 to 38 degrees F,, with a maximum of 5 parts per million of chlorine present at the wash stations. 4. Holding Room - Temperature of the holding room will be 28 degrees F to ------------ 36 degrees F. 5. Delivery Vehicles - All delivery vehicles will be pre-chilled to 30 ----------------- degrees F prior to loading of any product designated for Popeyes. After completion of loading and during transit, the vehicle operator is required to maintain the internal temperature of the carrier at 28 degrees F to 30 degrees F at all times. Upon delivery, the internal temperature of the product must not exceed 34 degrees F, nor less than 28 degrees F.

Temperatures. Proper temperature control adds greatly to the quality and of shelf life of Popeyes cut-up product. This control begins in the processing plant at the scald tank and carries through the chiller, cut-up line, holding room, and even onto the delivery vehicle. The specified temperature ranges must be strictly adhered to in order to ensure the top quality product which Popeyes demands. Any deviations from these ranges or any recommendations for change must be forwarded to A.F.C. Poultry Quality Assurance Department for approval prior to implementation. 1. Scald Temperature - 132 degrees F to 136 degrees F is specified in ----------------- order to have a product which has no "bloom" or one that the epidermis and layer of fatty tissue has been removed. 2. Chill Tank - Temperature of the water at the exit of the chill tank ---------- will be 32 degrees F to 36 degrees F. The temperature of the product at the chiller exit will be 32 degrees F to 36 degrees F. 3. Pre-Wash - Temperature of the Chlorinated water at the pre-wash -------- stations on automated machinery will be 32 to 38 degrees F,, with a maximum of 5 parts per million of chlorine present at the wash stations. 4. Holding Room - Temperature of the holding room will be 28 degrees F to ------------ 36 degrees F. 5. Delivery Vehicles - All delivery vehicles will be pre-chilled to 30 ----------------- degrees F prior to loading of any product designated for Popeyes. After completion of loading and during transit, the vehicle operator is required to maintain the internal temperature of the carrier at 28 degrees F to 30 degrees F at all times. Upon delivery, the internal temperature of the product must not exceed 34 degrees F, nor less than 28 degrees F.F..

Temperatures. Proper temperature control adds greatly to the quality and shelf life of Popeyes cut-up product. This control begins in the processing plant at the scald tank and carries through the chiller, cut-up line, holding room, and even onto the delivery vehicle. The specified temperature ranges must be strictly adhered to in order to ensure the top quality product which Popeyes demands. Any deviations from these ranges or any recommendations for change must be forwarded to A.F.C. Poultry Quality Assurance Department for approval prior to implementation. 1. Scald Temperature - 132 degrees F to 136 degrees F is specified in ----------------- order to have a product which has no "bloom" or one that the epidermis and layer of fatty tissue has been removed. 2. Chill Tank - Temperature of the water at the exit of the chill tank ---------- will be 32 degrees F to 36 degrees F. The temperature of the product at the chiller exit will be 32 degrees F to 36 degrees F. 3. Pre-Wash - Temperature of the Chlorinated water at the pre-wash -------- stations on automated machinery will be 32 to 38 degrees F,, with a maximum of 5 parts per million of chlorine present at the wash stations. 4. Holding Room - Temperature of the holding room will be 28 29 degrees F to ------------ 36 degrees F. 5. Delivery Vehicles - All delivery vehicles will be pre-chilled to 30 ----------------- degrees F prior to loading of any product designated for Popeyes. After completion of loading and during transit, the vehicle operator is required to maintain the internal temperature of the carrier at 28 degrees F to 30 degrees F at all times. Upon delivery, the internal temperature of the product must not exceed 34 degrees F, nor less than 28 degrees F.

Temperatures. Proper temperature control adds greatly to the quality and shelf life of Popeyes cut-up product. This control begins in the processing plant at the scald tank and carries through the chiller, cut-up line, holding room, and even onto the delivery vehicle. The specified temperature ranges must be strictly adhered to in order to ensure the top quality product which Popeyes demands. Any deviations from these ranges or any recommendations for change must be forwarded to A.F.C. Poultry Quality Assurance Department for approval prior to implementation. 1. Scald Temperature - 132 degrees F to 136 degrees F is specified in ----------------- order to have a product which has no "bloom" or one that the epidermis and layer of fatty tissue has been removed. 2. Chill Tank - Temperature of the water at the exit of the chill tank ---------- will be 32 degrees F to 36 degrees F. The temperature none of the product at the chiller exit will be 32 degrees F to 36 degrees F. 3. Pre-Wash - Temperature of the Chlorinated water at the pre-wash -------- stations on automated machinery will be 32 to 38 degrees F,, with a maximum of 5 parts per million of chlorine present at the wash stations. 4. Holding Room - Temperature of the holding room will be 28 degrees F to ------------ 36 degrees F. 5. Delivery Vehicles - All delivery vehicles will be pre-chilled to 30 ----------------- degrees F prior to loading of any product designated for Popeyes. After completion of loading and during transit, the vehicle operator is required to maintain the internal temperature of the carrier at 28 degrees F to 30 degrees F at all times. Upon delivery, the internal temperature of the product must not exceed 34 degrees F, nor less than 28 degrees F.