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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 |
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| Order & Account Options |
| Select a site option from the below list |
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| Food Safety |
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| 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. |
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| Phase 5: Service (Servers should be trained to handle food as safely as kitchen staff) |
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| Task |
Maintain proper holding temperatures for foods held hot (140o F or higher); measure and record temperatures of hot held foods at regular intervals (at least every 2 hours) |
| Tools |
Steam tables, other food heating/holding equipment, food pans and crocks, thermometers, data loggers, T-Sticks, timers, log sheets |
| Warning |
Never use hot holding equipment to reheat foods |
| Bright Idea |
Previously cooked foods must be reheated to an internal temperature of 165o F for 15 seconds |
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| Task |
Maintain proper holding temperatures for foods held cold (41o F or lower); measure and record temperatures of cold held foods at regular intervals (at least every 2 hours) |
| Tools |
Refrigerators, refrigerated tables, pizza prep tables, sandwich prep tables, insulated food pans/crocks, salad bars, thermometers, T-Sticks, timers, Fridge Kare, data loggers, log sheets |
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| Task |
Prevent cross contamination from server to food |
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Tongs, ladles, hand sinks, hand soap/sanitizer, disposable hand/nail brushes, disposable gloves, bandages, towel dispensers, air dryers, Kwik-Flo |
| Warning |
Workers with cuts, burns or abrasions must wear disposable gloves over a bandage or the wound |
| Bright Idea |
Workers using disposable gloves should still wash their hands regularly |
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| Task |
Prevent cross contamination from patron to food or another patron |
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Sneeze guards, hand soap/sanitizer, toothpick dispensers, bathroom towel dispensers, baby changing stations |
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