Resource Guide. Each year 1 in 6 Americans get sick by consuming contaminated food or beverages. That equates to roughly 48 million people.

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1 Resource Guide The common goal of foodservice distributors, operators and regulators is to produce safe, quality food for consumers. In order to achieve this goal, an operator must understand that there are two key elements to this task: 1. Food safety risks that cause food-borne illness. 2. Food safety risk factors, also known as contributing factors or unsafe operator practices, that can lead to an outbreak. To prevent food-borne illness all operators must keep both in mind. The food safety risks are three (3): biological (bacteria, parasites, fungi and viruses): chemical (cleaning chemicals, pesticides, toxic metals and toxins produced by certain organisms); and physical (glass, hair, dirt, and any foreign objects in the food). Most food safety efforts are directed to prevent them from contaminating the food or eliminate them from the food itself. The food safety risk factors or unsafe operator practices are many. However, according to the latest FDA research from food inspections, the top are: Food from Unsafe Source Time-Temperature Abuse Contamination/Cross-contamination Poor Personal Hygiene Chemical Hazards HOW TO USE THIS RESOURCE GUIDE The following materials will highlight the food safety risk and food safety risk factors at every stage of the flow of food in a foodservice operation. The suggestions presented in the guide have been recommended by our Food Safety and Quality Assurance Organization at US Foods. REQUIREMENTS FOR A SUCCESSFUL FOODSERVICE OPERATION Key facts about the operation as it relates to food safety IDENTIFICATION OF ISSUES/OPPORTUNITIES Key Questions/issues that should be identified and can be solved by using our products Each year 1 in 6 Americans get sick by consuming contaminated food or beverages. That equates to roughly 48 million people. FOOD SAFETY SOLUTIONS Ideas of food safety solutions to issues identified above ADDITIONAL MATERIALS Key supporting documents that can be leveraged to help in the selling process

2 1 Receive INTRODUCTION/OVERVIEW Receiving is a critical step for foodservice. Besides selecting the correct supplier this is the most important step for every operator since is the only opportunity to reject any food products that might be spoiled, contaminated or suspect. Time-temperature abuse of refrigerated and frozen foods not put away in refrigeration units fast enough can create a problem. According to the latest FDA information, food from unsafe sources and time-temperature abuse are 2 of the TOP 5 Risk Factors and found 13% of the time and 68% of the time respectively in foodservice. REQUIREMENTS FOR A SUCCESSFUL FOODSERVICE OPERATION Foods must be sourced from an inspected supplier with products under temperature control (cold and frozen) transported under the proper temperatures from the supplier to the operator. Staff must be properly trained to inspect, receive, and store foods. All food must be inspected at receipt to ensure packaging is intact, with no visible signs of abuse, swollen, damaged or signs of pests. Refrigerated foods must be at 41 F or below and frozen foods at 10 F or below and all temperatures must be checked at receipt. Foods should be labeled at receipt to ensure proper rotation and to prevent expired product from being served to customers. IDENTIFICATION OF ISSUES/OPPORTUNITIES Look for products sourced at Retail Stores, Restaurant Depot, Sam s Clubs, etc. and ask how products under temperature control (cold and frozen) were transported. Ask if staff is trained and certified in food safety (many Health Departments require it). Ask who receives the food and procedure used. Ask how do they check food temperatures at receipt. Ask if the thermometer in the refrigerator works. Ask about labeling foods for rotation. According to the latest FDA information, food from unsafe sources is found to be the cause of 13% of foodservice issues. FOOD SAFETY SOLUTIONS USF is an inspected facility and delivers in temperature-controlled trucks that maintain proper temperatures during transportation Provide ServSafe Training that meets regulatory requirements (check with Division for dates and times) Provide thermometers to take food temperature at receipt Provide labels and labeling materials Provide durable containers to store food that are easy to clean and maintain

3 1 Receive FOOD STORAGE BAGS Quart Utility, 2 mil Gallon Utility, 2 mil Gallon Utility, 1.75 mil. RECEIVING SCALE by Taylor lb. capacity (+/- 1 lb.). RECEIVING SCALE by Taylor lb. Capacity KLEVER KUTTER TM CUTTER by San Jamar Red. 3 Pack. NSF. INFARED THERMOMETER WITH LASER by Taylor to 605 F ( -20 to 320 C) THERMOCOUPLE WITH FOLDING PROBE by Taylor F to 572 F

4 1 Receive SERVICE CART by Cambro Grey. 16¼ W x 32⅞ L x 38 H UTILITY CARTS by Advance Tabco 18 D x 37 H. Ships from GA, NY, TX Shelf, 30 W Shelf, 36 W Shelf, 30 W Shelf, 36 W MYCART TM UTILITY CART WITH MICROBAN by Metro Blue, 207/16 x 34⅜ x 35½ H. ULTRA-LITE ALUMINUM HAND TRUCK by Harper Trucks H TRIPLE BLACK TROLLEY CART by Rubbermaid ½ W x 32½ L 4" BOX CUTTER by Pacific Handy Cutter Dz./Cs Replacement Blades 100/Bx.

5 2 Store INTRODUCTION/OVERVIEW The purpose of the Store step is to maintain food safety, minimize pest activity and avoid expired products from being served to customers. REQUIREMENTS FOR A SUCCESSFUL FOODSERVICE OPERATION All food must be stored at least 6" off of the ground in clean food containers. Foods should be labeled with day or receipt or use to ensure proper rotation. Potentially hazardous food must be rotated and used within 7 days of preparation. Raw Meats cannot be stored over ready to eat foods (for example, raw chicken over produce). Ground beef must be stored on bottom shelves and cannot be stored over any foods other than raw chicken. IDENTIFICATION OF ISSUES/OPPORTUNITIES Ask about the time it takes to put away foods and if they have a priority order (refrigerated and frozen foods should be first). Look at food storage area and determine if food is stored at least 6" off of the ground (to ensure proper cleaning below) and look at food containers. Ask how they ensure proper rotation. Ask if they have a policy to use potentially hazardous foods within X days of preparation. Ask about where raw meats are stored. FOOD SAFETY SOLUTIONS Provide thermometers to take food temperatures Provide thermometers for refrigeration units Provide labels and labeling materials Provide shelves and equipment to ensure the food is stored in clean and cleanable surfaces Provide containers, and equipment to ensure the food is stored in clean and cleanable surfaces

6 2 Store REFRIGERATOR/FREEZER THERMOMETER Hangs or Stands, 2/Cs to 60 F. FREEZER/REFRIGERATOR TUBE CLIP THERMOMETER NSF. Suction Cup. 2/Cs to 80 F. GLYCOL REFRIGERATOR/ FREEZER THERMOMETER by Taylor Hangs or stands on shelf to 60 F (-20 to 15 C). HANGING REFRIGERATOR/ FREEZER DIGITAL THERMOMETER by Taylor Large 1' LCD display. -4 to 140 F. FOOD ROTATION LABELS 3"W X 2"H Roll of 100 Labels Case of 20/100 Rolls Roll of 250 Labels Case of 24/250 Rolls Half Size Bulk Dispenser Pack, 250 Labels/Roll, 1¼" x 2" Half Size Bulk Dispenser Pack, Case of 24/250 Roll DAY OF THE WEEK DISSOLVABLE LABELS 2"W X 2"H. 250 Roll Monday Tuesday Wednesday Thursday Friday Saturday Sunday

7 2 Store FOOD STORAGE BOXES SINGLE CASE PACK Clear. 18" x 12" 3½" Deep " Deep " Deep Cover Drain Shelf Clear. 18" x 26" 3½" Deep " Deep " Deep " Deep Cover Colander Drain Shelf White. 18" x 12" 3½" Deep " Deep " Deep Cover White. 18" x 26" 3½" Deep " Deep " Deep " Deep Cover ROUND STORAGE CONTAINERS SINGLE CASE PACK Clear Containers 1 qt qt qt qt qt qt qt qt Lids 1 qt , 4 qt , 8 qt , 18, 22 qt Seal Covers 1 qt , 8 qt , 4 qt , 18, 22 qt Clear Containers 1 qt qt qt qt qt qt qt qt Lids 1 qt , 4 qt , 8 qt , 18, 22 qt CAMSQUARE FOOD CONTAINERS by Cambro SINGLE CASE. PACK Clear 2 qt qt qt qt qt qt qt White 2 qt qt qt qt qt qt qt Covers 2, 4 qt. Green , 8 qt. Rose , 18, 22 qt. Blue Square Seal Covers 2, 4 qt , 8 qt , 18, 22 qt

8 2 Store SLIDINGLID TM by Cambro " x 18" " x 26" FOOD BOX COLANDER by Cambro " Deep Colander Colander Kit INGREDIENT BINS by Cambro W CAPACITY SUGAR FLOUR " 21 gal. 170 Lbs. 140 Lbs ½" 27 gal. 226 Lbs. 150 Lbs ½" 37 gal. 314 Lbs. 225 Lbs. POLYCARBONATE PIZZA DOUGH BOXES by Cambro " x 26" x 3" " x 26" x 6" " x 26" Cover 6 per Case " x 26" x 3" " x 26" x 6" " x 26" Cover SAF-T-KNIFE STATION by San Jamar GALLON ECONOMY INGREDIENT BIN by Continental ½" Sq. x 22½"H.

9 2 Store MOBILE CAMSHELVING TM SETS by Cambro 36"W 48"W "D "D CAMSHELVING WALL SHELVES by Cambro W x 36 L W x 48 L CAMSHELVING ELEMENTS SERIES by Cambro 18" D 24"D " Kit " Kit " Kit Post Kit "H CHROME SHELVING 18"D X 74"H "W "W "W "W 24"D x 74"H "W "W "W CHROME SHELVES 18"D "W "W "W "W Posts "H "H 24"D "W "W "W * 74"H "H DUNNAGE RACKS " x 22" x 12", 1,000 lbs " x 22" x 12", 1,500 lbs " x 22" x 12", 1,500 lbs.

10 3 Prepare INTRODUCTION/OVERVIEW This step provides the opportunity for your staff or equipment to contaminate the food or not cooking the food to proper temperatures. According to the latest FDA information, timetemperature abuse, improper personal hygiene and protection from contamination are 3 of the 5 risk factors found in foodservice establishments. All of them found in the preparation step with time-temperature abuse 68% of the time, improper personal hygiene 41% of the time, improper hand washing 72% of the time and protection from contamination 37% of the time. REQUIREMENTS FOR A SUCCESSFUL FOODSERVICE OPERATION Proper personal hygiene is critical for all food-handlers; especially proper hand washing; all food handlers must wash their hands before handling any food, after using the restroom, after cleaning, coughing or sneezing and operators must not touch food with open sores or wounds. No sick employees should handle food. Employees should use tools and utensils to minimize bare hand contact with ready-to-eat foods. These tools can include gloves, silverware, uniforms, aprons, hair restraints, and food container holders. Meats must be thawed before cooking and/or preparing by refrigeration, using running water less than 70 F, in a microwave, or as part of the cooking process. All food contact surfaces must be properly cleaned and sanitized prior to coming in contact with food. Color coded utensils, cutting boards, and containers should be used to minimize the risk of cross-contamination during preparation and storage. Cross-contamination of foods between raw meats or surfaces touched by raw meats and ready to eat foods must be avoided. Raw meats must be prepared in separate locations from readyto-eat products or at separate times after proper cleaning and sanitizing. Wiping cloths must be sanitized before touching food contact surfaces and should not be used for any other purposes. Do not add raw meats to ready to eat foods without additional cooking. Foods should be prepared in as small of batches as possible to reduce the risk of contamination and make it easier to prepare and store. IDENTIFICATION OF ISSUES/OPPORTUNITIES Ask about use of gloves and hand washing policies. Ask about use of silverware, uniforms, aprons, hair restraints, and food container holders. Ask about thawing, cooking and reheating procedures. Ask about policies to minimize cross-contamination. Ask about policies to clean and sanitize. Ask about wiping cloths. FOOD SAFETY SOLUTIONS Provide gloves, silverware, uniforms, aprons, hair restraints, and food container holders Provide thermometers to take food temperatures Provide pans, small containers Provide sanitizers, containers, and equipment to ensure the food is stored in clean and cleanable surfaces cleanable surfaces Provide containers, and equipment to ensure the food is stored in clean and cleanable surfaces

11 3 Prepare SOAP DISPENSER ml SOAP DISPENSER ml VINYL DISPOSABLE GLOVES POWDER-FREE POWDERED Small Medium Large XLarge FOAMING HAND SOAP REFILL Clear & Mild. Dye Free /1200 ml /700 ml Pomeberry. Floral Fragrance /1200 ml /700 ml ANTIBACTERIAL FOAMING HAND SOAP REFILL /1200 ml /700 ml WALL MOUNT GLOVE DISPENSER by San Jamar

12 3 Prepare HAND & NAIL BRUSH by Carlisle Brush Kit w/ brush, cord, hanging hook & instructional decal HAND SINK by Advance Tabco Ships from GA, NY, TX ¼ W x 15 ¼ D x 13 H. AUTOMATIC HANDS-FREE PAPER TOWEL DISPENSER Paper Towel Dispenser Feet Paper Towel Roll, Brown Feet Paper Towel Roll, White DIGITAL SCALE WITH TOWER READOUT by Taylor DIGITAL PORTION CONTROL SCALES by Taylor Lb./2 kg Lb./5 kg Lb./10 kg. COLORED HANDLE 10" COOK'S KNIFE by Dexter Red Yellow Blue Green

13 3 Prepare ALLERGEN SAF-T-ZONE by San Jamar SAF-T-GRIP CUTTING BOARDS by San Jamar 6" X 9" X 3/8" COLOR White 9" X 12" X 3/8" COLOR White 12" X 18" X 1/2" 18" X 24" X 1/2" COLOR Brown Blue Green Red White Yellow Purple CUT-N-CARRY by San Jamar 12" X 18" 18" X 24" 15" x 20" COLOR Red Yellow Blue Brown Green White Rack & Board Sets 12" X 18" 18" X 24" Board Set (6 pc.) Board Set w/rack /2" Set: White, Red, Green & Yellow Storage Rack LETTUCE KNIFE Dishwasher safe. SAF-T-WRAP STATION by San Jamar Saf-T-Wrap Station Saf-T-Wrap with Slide Cutter FOOD WRAP FILM " x 2,000' Plastic Roll Cutter Box " x 2,000' Plastic Roll Cutter Box Monogram TM Aluminum Foil " x 1,000' Standard Roll Cutter Box " x 1,000' Standard Roll Cutter Box

14 4 Cook INTRODUCTION/OVERVIEW Cooking is essential to eliminate the biological food safety risks (if food is cooked to proper temperatures). According to the latest FDA information, improper cooking is one of the top 5 risk factors and it is found 16% of the time in foodservice. REQUIREMENTS FOR A SUCCESSFUL FOODSERVICE OPERATION All foods must be cooked to their proper temperatures to minimize the biological risks. Potentially hazardous foods should not be held in the temperature danger zone (between F) for more than 4 hours. Do not add raw meats to ready-to-eat foods without additional cooking. Foods should be prepared in as small of batches as possible to reduce the risk of contamination and make it easier to prepare and store. IDENTIFICATION OF ISSUES/OPPORTUNITIES Ask about temperatures to cook foods. Ask about the temperature danger zone (between F) and how long a food can be safely in it. Ask about reheating temperatures. FOOD SAFETY SOLUTIONS Provide thermometers to take food temperatures Provide pans, small containers to cook foods in small batces Provide sanitizers, containers, and equipment to ensure the food is stored in clean and cleanable surfaces According to the latest FDA information, improper cooking is found 16% of the time in foodservice.

15 4 Cook DIGITAL POCKET TEST THERMOMETER Digital Pocket Test, Red Sheath, Clip & Battery to 300 F ANTIBACTERIAL THERMOMETER by Taylor 1" Dial Pocket Test to 220 F ECONOMY ALLERGEN DIGITAL THERMOMETER by Taylor F to 302 F (-40 C to 150 C). DEEP FRY THERMOMETER by Taylor F to 550 F (50 C to 285 C). FOUR EVENT TIMER by Taylor DUAL EVENT DIGITAL TIMER/CLOCK by Taylor

16 4 Cook TYPE K THERMOCOUPLE THERMOMETER by Taylor to 2498 F (-200 to 1370 C) DUAL TEMPERATURE THERMOCOUPLE & INFRARED by Taylor Waterproof, -67 F to 572 F. ALUMINUM SAUCE PANS PANS COVERS QT ½ ¾ ½ ANODIZED SAUCE PANS qt qt. NATURAL FRY PANS " dia " dia " dia " dia " dia. FRY PANS Anodized " dia " dia dia dia. Quantum II " dia " dia " dia " dia " dia.

17 Hold & Cool INTRODUCTION/OVERVIEW Foods held at the right temperature and covered appropriately ensure food safety and fresh quality. Likewise, it is important to take food out of the temperature danger zone if it is not going to be served immediately. According to the latest FDA information, improper holding is found 48% of the time in foodservice AND 77% of the time food is not cooled properly. REQUIREMENTS FOR A SUCCESSFUL FOODSERVICE OPERATION Avoid holding food in the temperature danger zone ( F) for over 4 hours and not cooling food properly. IDENTIFICATION OF ISSUES/OPPORTUNITIES Ask about holding food in the temperature danger zone ( F). FOOD SAFETY SOLUTIONS Provide thermometers to take food temperatures Provide pans, small containers to cook foods in small batches Provide tools for ice baths, ice stirrers, smaller containers and shallow pans to allow easier cooling According to the latest FDA information, improper holding is found 48% of the time in foodservice and 77% of the time food is not cooled properly.

18 5 Hold POCKET TEST THERMOMETER to 220 F, 2 Pack POCKET THERMOMETERS by Taylor to 550 F COLOR CODED POCKET THERMOMETERS by Taylor 0 to 220 Temperature range Purple (Allergen) Yellow (Poultry) Red (Raw Meat) Brown (Cooked Meat) Blue (Fish) WATERPROOF DIGITAL THERMOMETER by Taylor F to 450 F (-40 C to 230 C) WATERPROOF ALLERGEN DIGITAL THERMOMETER by Taylor F to 450 F (-40 C to 230 C). 60 MINUTE LONG RING TIMER by Taylor

19 5 Hold MINI DOME by San Jamar qt., 1 Connector, 2 End Caps, Chillable qt., 1 Connector, 2 End Caps Replacement Ice Packs, 6 Pack DOMED BAR CENTER by San Jamar Domed Bar Center Pint Chillable Insert, 1 Ea Quart Chilable Insert, 1 Ea. GRIPLID by Cambro Full Size Half Size Third Size Sixth Size STEAM TABLE FOIL PAN Half Size 2.5 D, 100/pk Full Size 3.37 D, 50/pk Steam Table Foil Pan Lids Half Size Foil Cover Full Size Foil Cover ROUND ALUMINUM FOIL CONTAINERS 1 compartment with board/lid combo Round, 200 Ea Round, 200 Ea. H-PAN COLANDERS by Cambro 3" DEEP 5" DEEP Full Size Half Size Third Size Sixth Size

20 5 Hold H-PANS by Cambro AMBER BLACK Full Size. 12¾"W x 20⅞"L ½" Deep " Deep " Deep Drain Shelf Solid Cover with Handle Half Size "W x 12¾"L ½" Deep " Deep " Deep Drain Shelf Solid Cover with Handle Hinged Cover Flat Cover Half Size Long. 6⅜"W x 20⅞"L ½" Deep " Deep Solid Cover Third Size "W x 12¾"L ½" Deep " Deep " Deep Drain Shelf Flat Cover Solid Cover with Handle Hinged Cover AMBER BLACK Fourth Size. 6⅜ W x L ½ Deep Deep Deep Drain Shelf Solid Cover with Handle Sixth Size. 6⅜ W x L ½ Deep Deep Deep Drain Shelf Solid Cover with Handle Hinged Cover Notched Cover Ninth Size. 4¼ W x L ½ Deep Deep Solid Cover with Handle TRANSLUCENT FOOD PANS by Cambro Full Size. 12¾"W x 20⅞"L "D "D Cover Half Size "W x 12¾"L "D "D Cover Third Size "W x 12¾"L "D "D Cover S-SERIES ULTRA PAN CARRIER by Cambro

21 6 Cool INSET PANS PANS SLOTTED COVERS QT. DIA ¼" ½" ¼" WATERPROOF PEN THERMOMETER by Taylor F to 450 F (-40 C to 230 C). LOUD RING TIMER by Taylor RAPI-KOOL PLUS by San Jamar oz oz. BRACKET FOR RAPI-KOOLS by San Jamar /Pk. ALUMINUM STOCK POTS ½ qt., 10" dia., 6½"H qt., 10" dia., 9"H qt., 10" dia., 12"H qt., 12" dia., 10½"H qt., 12" dia., 12⅜"H qt., 13" dia., 14"H Covers, Torogard Handles ½, 12, or 16 qt or 24 qt qt.

22 Reheat & Serve INTRODUCTION/OVERVIEW These critical steps were found by the Centers for Diseases Control (CDC) to be the culprit of numerous food-borne illness outbreaks as it provides yet another opportunity for the biological risk to grow and cause food-borne illness. According to the latest FDA information, time-temperature abuse was found to be a problem in foodservice 68% of the time. REQUIREMENTS FOR A SUCCESSFUL FOODSERVICE OPERATION All foods must be reheated to at least 165 F for 15 seconds within two hours before holding above 135 F. Foods that are reheated to serve immediately do not require a minimum reheating temperature as long as they were properly cooked. Products on display must be protected from customers using sneeze guards or be inside closed storage displays. During food service, hot foods must be held hot and cold foods must be held cold. Foods being held for service should have temperatures checked and recorded regularly. Serving utensils must be stored in food or in a sanitary manner on food contact surfaces. Spoons or scoops can be stored under running water. Food contact surfaces should not be touched by hands that have not been cleaned and sanitized. Opened foods served to customers cannot be reserved to other customers. This includes uncovered condiments, garnishments, chips, breads, sauces, cheeses, etc. Customers must use clean plate ware when returning to buffet type service. Soiled plates and flatware should not return to fresh food buffet service. Food that is delivered or catered must be discarded after four hours if it cannot be held outside of the temperature danger zone. According to the latest FDA information, time-temperature abuse was found to be a problem in foodservice 68% of the time. IDENTIFICATION OF ISSUES/OPPORTUNITIES Ask about food reheating temperatures. Ask about food displays including hot and cold foods. Ask about serving utensils, plates, spoons and scoops and cleaners and sanitizers used on them. FOOD SAFETY SOLUTIONS Provide thermometers to take food temperatures Provide sneeze guards, food storage display cases including hot and cold foods equipment Provide utensils, plates, spoons and scoop, cleaners, sanitizers To place an order, contact your US Foods sales rep, call us at , or visit us online at

23 7 Reheat SLOTTED COVERS Full Size Half Size Half Size Solid Cover Third Size Fourth Size Sixth Size Ninth Size 18/8 STAINLESS STEEL STEAM HOTEL PANS DEPTH QUARTS Full Size. 12¾"W x 20¾"L ¼"D 4¾ ½"D 7½ "D 14½ "D 22 Two-Thirds Size. 12¾"W x 13⅞"L ½"D 6¾ Half Size. 10⅜"W x 12⅝"L ½"D 4½ "D 6½ "D 11 Half Size Long. 6⅞"W x 20¾"L ½"D 4⅛ "D 6½ "D 8 Third Size. 6⅞"W x 12⅝"L ½"D "D 4⅜ "D 6⅝ Fourth Size. 6⅜"W x 10¾"L ½"D 2½ "D 3⅜ "D 4¾ Sixth Size "W x 6⅞"L ½"D 1⅜ "D "D 2¾ Ninth Size "W x 6⅞"L ½"D "D 1⅛ WATERPROOF THERMOCOUPLE by Taylor to 450 F or -40 to 260 C

24 8 Serve Countertop 3 Lid Wall or Counter Mount SIMPULL TOUCH CUTLERY DISPENSER Cutlery Dispenser 1 ea Cartridges, Medium Weight, Black, Polystyrene Fork Cartridge 8/100 ct Knife Cartridge 8/100 ct Spoon Cartridge 8/100 ct LID ORGANIZERS by San Jamar Counter Top ¾ W Wall or Counter Mount Lid w/straw Holder Lid w/straw Holder Straw/Stirrer Holder, Black Plastic EZ-FIT CUP DISPENSERS by San Jamar Cup Stainless, 16 H Cup Stainless, 24¼ H Cup Stainless, 30¼ H Cup Black, 15⅛ H Cup Black, 22⅜ H Vertical for Paper or Plastic cups COUNTER MOUNT DISPENSERS by San Jamar Stainless Paper/Plastic Cups Horizontal Vertical Stainless Foam Cups Horiz./Vert. Plastic oz. cups oz. cups WALL OR STAND MOUNT DISPENSERS by San Jamar Cup, 6-10 oz., 27 32"-33 16"D Cup, oz., 2¾"-3⅞"D Cup, oz., 4"-4⅞"D Lid, 6-24 oz Lid, oz Rotating Stand FULL SIZE PASTRY CASES by Goldleaf 19"W x 17"D x 18"H. Includes three large trays Self-Service Rear Doors

25 8 Serve Mega 4" Adjustable 5" Ultra 9" Countertop Box System Round Cover & Pump System PUMP DISPENSER KITS by San Jamar Adjustable, 5" Dip Tube Ultra, 9" Dip Tube Mega, 4" Dip Tube FRONTLINE DISPENSING SYSTEMS by San Jamar Countertop Box System, 7 W x 7 D x 11 H qt. Round Cover & Pump System (Container not included) CONDIMENT PUMP SERVICE CENTERS by San Jamar Well, 10 W Well, 14½ W Well, 23⅞ W CONDIMENT PUMP BOXES by San Jamar #10 Can, 14½ H gal. Jar, 17½ H COMPACT PORTION CONTROL SCALES by Taylor Platform Scale oz. x ¼ oz. $45.49 French Fry/Taco Scale oz. x ¼ oz. $45.49 Ice Cream Scale oz. $45.49 WATERPROOF DIGITAL SCALE by Taylor lb./5 kg capacity.

26 8 Serve DOME STACKERS by San Jamar A pint/2 compartments Conversion Kit Only CHILLED GARNISH DISPENSER by San Jamar Three 1 qt. Inserts Six 1 pt. Inserts GARNISH DISPENSERS by San Jamar W, Four Inserts W, Five Inserts W, Six Inserts VENUE NAPKIN DISPENSER by San Jamar Countertop Model W X 15¾ D X 7¼ H, 550 Napkin Capacity Stand Model W x 13 D x 17½ H 600 Napkin Capacity VENUE TABLETOP NAPKIN DISPENSER by San Jamar Fullfold Dispenser & Caddy, 6½ x 14½ x Interfold Dispenser, 8 x 6¾ x Fullfold Dispenser, 8¼ x 6¾ x 7 PREMIUM SHELF LINER by San Jamar White Black Heavy-Duty Shelf liners EACH 24/CS Wine Black

27 8 Serve VERSA FOODSERVICE SYSTEM by Cambro Ships from CA ' Standard Height Food Bar, 62¾"H ' Standard Height Food Bar, 62¾"H ' Tray Rail ' Tray Rail End Self Straight Connector - Bar to Bar Corner Connector - Bar to Bar Cart with Dual Tray Rails Buffet Camchiller SAF-T-ICE TOTES by San Jamar Gal. (20 Lb.) Capacity, 14½"H gal. (25 Lb.) Capacity, 17"H POLYCARBONATE SCOOPS NSF oz oz oz. SAF-T-SCOOP & GUARDIAN SYSTEMS by San Jamar oz. Complete oz. Complete oz. Complete SAF-T-ICE SCOOP CADDY by San Jamar "W x 6"D x 11"H.

28 9 Clean INTRODUCTION/OVERVIEW Cleaning is the final step and, when conducted properly, it minimizes the microbiological and physical risks on food. REQUIREMENTS FOR A SUCCESSFUL FOODSERVICE OPERATION Food surfaces, food containers, and equipment in food areas should be non-porous and easily cleanable. Materials must be corrosion resistant and/or food grade materials that can be easily cleaned. All food areas and food contact surfaces must be cleaned regularly using cleaning chemicals and/or heat sanitizing methods. Chemical sanitizers approved for food areas can include Chlorine (50 ppm), Iodine ( ppm), or Quaternary Ammonia (200 ppm). IDENTIFICATION OF ISSUES/OPPORTUNITIES Ask about food surfaces, food containers, and equipment in food. Ask about food cleaning and sanitizing (methods and chemicals used). FOOD SAFETY SOLUTIONS Provide food containers and display equipment that is easy to clean and maintain Provide trash containers that are easy to maintain and bags Provide soaps, detergents, cleaners and sanitizers approved for use in foodservice establishments along with buckets, mops and other tools to make the cleaning tasks easier Provide sanitizer chemicals and check papers to ensure proper balance

29 9 Clean WAREWASHING SYSTEMS COMPARTMENT SIZE INSIDE STACK HT. HT. Full Size Racks Plate & Tray Rack " sq. 3¼" 4" Flatware Rack " sq. 3¼" 4" Open Rack " sq. 3¼" 4" Open End Plate & Tray Rack " sq. 3¼" 4" Combo Rack, 1/2 Open, 1/2 peg " sq. 3¼" 4" Cup Racks, Compt. Base Base 47 16" sq. 3¼" 4" w/2 Extenders 6⅜" 7⅛" Base " x 47 16" 3¼" 4" w/2 Extenders 6⅜" 7⅛" Misc. Racks Half Rack 8⅜" x 18" 19 16" 21 16" Flatware Cylinder Flatware Basket w/handles CAMRACKS by Cambro COMPARTMENT SIZE INSIDE STACK. HT. HT. Full Size Racks Flatware 18 sq. 2⅝ Open 18 sq. 2⅝ Peg Dish 18 sq. 2⅝ Peg Rack 5 x 9 2⅝ Open End Tray Rack 2⅝ 4 Cup Racks Cup 4⅜ sq. 2⅝ Cup 4⅜ x 3 2⅝ 4 Glass Racks Medium 3½ sq. 6⅛ 7¼ Tall 3½ sq. 7¾ 8⅞ Medium 2⅞ sq. 6⅛ 7¼ Stemware Racks Medium 4⅜ sq. 6⅞ 8⅞ Tall 4⅜ sq. 8½ 10½ Short 3½ sq. 5¼ 7¼ Medium 3½ sq. 6⅞ 8⅞ Tall 3½ sq. 8½ 10½ Short 2⅞ sq. 5¼ 7¼ Medium 2⅞ sq. 6⅞ 8⅞ Tall 2⅞ sq. 8½ 10½ Additional Racks and Covers Full Rack Cover Flatware Rack 1/2 Size

30 9 Clean READY TO USE HARD SURFACE SANITIZER /32 oz. READY TO USE SPRAY CLEANER WITH BLEACH /32 oz. READY TO USE MANUAL BAR GLASS SANITIZER /.25 oz. packets READY TO USE DISINFECTANT CLEANER /1 Qt. KLEEN-PLUG by San Jamar /pack. SAF-CHECK by San Jamar Chlorine Quat Chlorine Refill Strips, 2 Rolls/pk Quat Refill Strips, 2 Rolls/pk.

31 9 Clean TEMP-RITE DISHWASHER STRIPS /Cs ANTIBACTERIAL PROBE WIPES single use wipes/box. SANITIZER TEST PAPERS Chlorine Solution (200/Tube) Quaternary Solution (100/Tube) MULTI-QUATERNARY SANITIZER Liter Dispenser MEDIUM DUTY ALL PURPOSE FOODSERVICE WIPES /Cs THERMOMETER SANITIZING JAR oz.

32 9 Clean SPRAY BOTTLES by Continental /Bag KLEEN-PAILS by San Jamar Green Red Qt Qt. Green Red Qt Qt. KLEEN-PAILS CADDY by San Jamar RIBBED BAR MOP TOWELS oz., 12/Bag oz., 12/Bag oz., 12/Bag MANI-KARE BANDAGES FIRST AID KIT

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