ABC FOOD SAFETY 2017_CURTIS

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Color-Coded Food Safety Thermometer Set Avoid cross-contamination and ensure the food you're serving is always at a safe and proper temperature. NSF. ■ Stainless steel with shatter-proof lens ■ Pocket sleeve with built-in calibration ■ Temperature range from 0° to 220°F Allergen Safety Digital Pocket Thermometers Reduce the risk of cross-contamination of dangerous allergens. NSF. ■ Stainless steel 1.5 mm step-down probe ■ Fast response time ■ Purple Waterproof Pen-Style Thermometer For temperature use from -40°F to 450°F. 0.5" digital display. Digital Thermometer For temperature use from -40°F to 302°F. 0.3" LCD readout. Comes with storage sleeve with clip. Waterproof Digital Pocket Thermometer For temperature use from -40°F to 500°F. Includes Safe-T-Guard antimicrobial case. Digital Precision Measurement Scale From prep to serve—make sure your allergen sensitive patrons are safe from cross-contamination. NSF. ■ Stainless steel, removable platform ■ Measures dry or liquid with LCD display ■ 11 lb x 0.1 oz/5 kg x 1 g/175 fl oz x 0.1 fl oz/5000 ml x 1 ml 22
Safety Must-Haves KEEP <strong>FOOD</strong> SAFE ON THE COOK'S LINE Antimicrobial Digital Thermometers The antimicrobial sleeve and case help reduce bacterial growth. Each thermometer features a FDA recommended 1.5 step-down probe and can be field recalibrated. NSF. Waterproof Pocket Thermometer ■ Temperature range from -40°F to 450°F ■ Maximum Temperature Memory for final rinse temperatures Thermocouple Thermometer ■ Temperature range from -40°F to 572°F ■ Large display ■ 2 AAA batteries included Probe Wipes Use probe wipes regularly to keep your food thermometers and meat probes clean and sanitized. ■ 70% isopropyl alcohol ■ Box includes individually packaged wipes ■ Tub provides one-at-a-time dispensing Food Safety Alert When to Sanitize Your Kitchen Thermometer Before taking any food temperature When you go from checking a raw animal product to a cooked food product Before and after checking the temperatures of each different species of raw meats Once the thermometer probe has been used, set down on an unsanitized surface or otherwise contaminated When you are taking the temperatures of different foods in a walk-in cooler or items on the hot holding line 23
Page 1 and 2: T’S ALL about OOD Volume 1 AFETY
Page 3 and 4: STORAGE How and where food is store
Page 5 and 6: StorPlus Food Storage Containers &
Page 7 and 8: Refrigerator & Freezer Thermometer
Page 9 and 10: Safety Must-Haves ELIMINATE CROSS-C
Page 11 and 12: Safety Must-Haves FIGHT BACTERIA GR
Page 13 and 14: Color-Coded Foodservice Kits Prep,
Page 15 and 16: Purple Smallwares Prep, cook, serve
Page 17 and 18: Mani-Kare® Bandage Dispenser The M
Page 19 and 20: Food Safety Alert Heat-Resistant Es
Page 21: Universal Fryer Splash Guard This o
Page 25 and 26: Saf-T-Scoop® & Guardian System Des
Page 27 and 28: Safety Must-Haves HIGHER FOOD QUALI
Page 29 and 30: FRONT OF THE HOUSE Servers should b
Page 31 and 32: Maremma Flatware The Maremma design
Page 33 and 34: Safety Must-Haves SERVE FOOD SAFELY
Page 35 and 36: Food Safety Alert The Studies Prove

ABC FOOD SAFETY 2017_CURTIS

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