ABC FOOD SAFETY 2017_CURTIS

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First In, First Out Garnish Station Fill from the top, dispense from the bottom. Chillable design keeps your condiments cool and fresh, while rotating food in a first in, first out method to meet food safety standards. Stackable design saves space and rotating lid closes to keep out contaminants. NSF. ■ Durable, ABS plastic construction ■ Bin dividers included ■ Includes six 1 1 ⁄4 pint inserts or one 1 1 ⁄4 quart and four pint inserts Food Safety Alert SaferFood Solutions At The Bar Practice advanced food safety while achieving operational efficiency. Reduce contamination of garnishes used at the bar, by using covered condiment containers and placing them within the interior area of the bar, out of customers’ reach. Chillable garnish stations work best to keep condiments at safe holding temperatures, providing a better tasting beverage. Practice the FIFO method of first-in, first-out with garnishes as well as other foods in your establishment. This protects your food products against time/temperature abuse, while helping food stay fresher, longer. For best practices, be sure to wash your hands regularly to help prevent the transfer of pathogens to garnishes and bar surfaces. 28
FRONT OF THE HOUSE Servers should be trained to handle food as safely as kitchen staff, avoiding cross-contamination from worker, foods and outside contaminants. Remind your wait-staff to never touch cooked or ready-to-eat foods with bare hands. Always maintain a clean and organized dining area. Task Use dinnerware that can be cleaned and sanitized. Tools Dinnerware with Microban® Task Prevent cross-contamination from server to food. Tools Touch-Free Foam Soap & Dispenser Task Keep food out of the Danger Zone between 40° and 140°F. Tools Chilled Displays, Warming Displays, Chafers, Rethermalizers, Cold & Hot Food Drop-Ins Task Keep dining area clean and organized. Tools LidSaver 2 Dispensers 29
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 and 22: Universal Fryer Splash Guard This o
Page 23 and 24: Safety Must-Haves KEEP FOOD SAFE ON
Page 25 and 26: Saf-T-Scoop® & Guardian System Des
Page 27: Safety Must-Haves HIGHER FOOD QUALI
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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