SOP: The Full Bird

Overview

The Full Bird is our signature breakfast plate and often the first dish new guests try, so nailing the execution sets the tone for their entire Early Bird experience. This is classic American breakfast done right—nothing fancy, but that means every component matters: crispy hash browns, perfectly cooked eggs to order, quality bacon or sausage, and golden buttered toast. Prep each element with care and have your station stocked and ready, because when the morning rush hits, you'll be plating these back-to-back, and consistency is what keeps guests coming back for their favorite.

📋 Handling Notes

Cook eggs to 145°F for 15 seconds minimum; bacon/sausage to 145°F (pork) or 155°F (ground). Prevent cross-contamination between raw meat and cooked eggs using separate utensils and surfaces.

Key Ingredients

eggs
bacon or sausage
potatoes
bread
butter

Ingredients Checklist

Base recipe for 1 serving · Check off as you gather

Prep Steps

📐 Recipe Scaler

Servings

1 serving

Ingredient	Amount
eggs	3 whole
bacon or sausage	3 oz
potatoes	6 oz
bread	2 slices
butter	1 tbsp

Food Safety CCPs

Critical Control Points for this item. These are non-negotiable — check temperatures regularly and document readings.

Allergen Status (Big 9)

⚠️ Milk⚠️ Eggs✓ Fish✓ Shellfish✓ Tree Nuts✓ Peanuts⚠️ Wheat✓ Soybeans✓ Sesame

🔥 Hot Hold Min

135°F minimum

⚠️ Danger Zone

41–135°F

🌡️ CCP: Hot hold minimum is 135°F minimum. Check with a calibrated thermometer every 2 hours.

🛡️ Health & Food Safety Guidelines

Louisiana Sanitary Code Title 51, Part XXIII (based on FDA Food Code) · Louisiana Department of Health - Orleans Parish · 504-658-2500

🙌 Personal Hygiene

Wash hands with soap for 20+ seconds before handling food, after touching face, after using restroom
Wear single-use gloves when handling ready-to-eat foods; change between tasks
Hair restraints required (hat or hair net)
Stay home if sick — vomiting, diarrhea, jaundice, or sore throat with fever must be reported

🌡️ Temperature Danger Zone

41°F – 135°F (5°C – 57°C)

Louisiana Sanitary Code Title 51, Part XXIII (based on FDA Food Code)

TCS foods must never spend more than 2 cumulative hours in the danger zone
Hot hold: 135°F (57°C) minimum
Cold hold: 41°F (5°C) maximum
Reheat for hot holding: 165°F for 15 seconds

🔀 Cross-Contamination Prevention

Color-coded cutting boards: Red = raw meat, Yellow = raw poultry, Green = produce, White = dairy/bread
Store raw meats below ready-to-eat foods in the fridge
Never use the same utensils for raw and cooked foods without washing/sanitizing in between
Sanitize prep surfaces before and after each different food type

📦 Storage & FIFO

FIFO (First In, First Out) — rotate stock so older product is always used first
Label all prepared foods with prep date and discard date (7-day max for most TCS foods)
Store dry goods off the floor (6 inches minimum) in sealed containers
Refrigerator at 41°F (5°C) or below; freezer at 0°F or below

🧹 Cleaning & Sanitizing

Clean and sanitize all food-contact surfaces every 4 hours during continuous use
Sanitizer solution: 200 ppm chlorine (1 tbsp bleach per gallon of water) or 200 ppm quaternary ammonium
Test sanitizer concentration with test strips before each service
Wash, rinse, sanitize — in that order — for all equipment

⚠️ Allergen Awareness (Big 9)

Always be able to identify which menu items contain:

Milk Eggs Fish Shellfish Tree Nuts Peanuts Wheat Soybeans Sesame

Inform guests immediately if asked. Never guess — if unsure, check the recipe or tell the guest you cannot confirm.

📋

Certified Food Protection Manager Required: At least one CFPM must be on staff at all times. Certification must be from an ANSI-accredited program (ServSafe, NRFSP, etc.). Keep certification records on-site and available for health inspector review.

Eggs must be cooked to 145°F for 15 seconds if prepared to order, or 155°F for 15 seconds for pooled eggs. Raw animal foods like fish and pork require proper cooking temperatures and time-temperature control. Hollandaise and other egg-based sauces require careful temperature monitoring and should not be held in the danger zone for more than 4 hours cumulative.