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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 7: Transport (Cross contamination/time temperature issues are especially challenging without the benefit of utility operated equipment) |
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| Task |
Maintaining hot held foods at or above 140o F during transport |
| Tools |
Transports, food containers, pans/lids, thermometers |
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Maintaining cold held foods at or below 41o F during transport |
| Tools |
Transports, food containers, pans/lids, thermometers |
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Temperatures should be measured and recorded at the beginning and end of transport |
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| Task |
Keep contaminants out of food during transport |
| Tools |
Transports, pan racks/covers, Saf-T-Ice Tote, food containers, pans/lids |
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