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Specialty Item Catalogs Select a specialty item catalog from the below list to view a select subset of our product catalog New Items Seasonal Items Items On Sale Home Gourmet Closeouts Espresso & Cappuccino Order & Account Options Select a site option from the below list Log In Create Account	Food Safety Keep Your Food Safe and Your Customers Coming Back. A Start to finish food safety Walk through your facility. Food borne illnesses are a hazard to your customers and your employees. You must establish a HACCP based food safety system to minimize the risk of food borne illness. The HACCP plan is the cornerstone of that system. The information contained here can assist you in keeping your food safe and your customers coming back. Phase 4:   Preparation (The most critical phase to be vigilant about food safety) Task Prevent cross contamination from one food to another assign specific utensils for handling different food products, esp. separating raw from ready-to-eat, use cutting boards that are highly resistant to scarring and warping Tools cutting boards, color coded knife handles, color coded/tongs, custom cutting boards, color coding selector chart Task Maintain sanitation and employee safety while handling knives and operating equipment Tools Board mate, cut resistant gloves, slicer blade covers Task Prevent cross contamination from worker to food Tools Hand sinks, Kwik-Flo, hand soaps/sanitizers, disposable gloves, disposable hand and nail brushes, bandages, towel dispensers, air dryers Bright Idea Proper hand washing can eliminate up to 80% of food borne illness problems Task Maintain sanitary ice handling Tools Ice machines, transports, scoops/holders, bins Task Prevent light bulbs from shattering glass into food and onto employees Tools Shatter proof bulbs Task Cook all foods to correct internal temperatures as prescribed by your HACCP based recipes. Record internal temperatures Tools Thermometers, T-Sticks, data loggers log sheets Bright Idea Write/rewrite all recipes in HACCP form Chart Minimum Safe Internal Cooking Temperatures   Product Temperature/Time  Poultry, stuffing, stuffed meats and pasta, casserole, game 165o F for 15 seconds  Pork, ham, bacon, injected meats 145o F for 15 seconds   Ground or flaked meats e.g. hamburger, sausage, gyros, flaked fish 155o F for 15 seconds  Beef and pork roasts (rare) 145o F for 3 minutes  Beefsteaks, veal, lamb, commercially raised game 145o F for 15 seconds  Fish 145o F for 15 seconds  Shell eggs for immediate service 145o F for 15 seconds  Any potentially hazardous food cooked in microwave oven 165o F; let stand 2 minutes after cooking  Task Reduce risk of employee burns during cooking/baking process Tools Kool-Tek Oven Apparel Task Foods cooked for storage must be chilled from 140o F in four hours or less; temperatures should be monitored and recorded Tools Rapi-Kool, blast chillers, tumble chillers, thermometers, timers, log sheets Bright Idea Thaw food accurately with one of these three acceptable methods: (1) under refrigeration at 41o F or less. (2) by microwave (not recommended as food may thaw unevenly and begin to cook. The entire portion must be cooked immediately after thawing). (3) submerged under running, potable water at or below 70o F.

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