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
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
1 Receive FOOD STORAGE BAGS 1703123 1 Quart Utility, 2 mil. 1703198 1 Gallon Utility, 2 mil. 1703164 2 Gallon Utility, 1.75 mil. RECEIVING SCALE by Taylor 5744925 250 lb. capacity (+/- 1 lb.). RECEIVING SCALE by Taylor 9348871 150 lb. Capacity KLEVER KUTTER TM CUTTER by San Jamar 0699587 Red. 3 Pack. NSF. INFARED THERMOMETER WITH LASER by Taylor 1595636-4 to 605 F ( -20 to 320 C) THERMOCOUPLE WITH FOLDING PROBE by Taylor 3612736-40 F to 572 F
1 Receive SERVICE CART by Cambro 3402005 Grey. 16¼ W x 32⅞ L x 38 H UTILITY CARTS by Advance Tabco 18 D x 37 H. Ships from GA, NY, TX. 7888274 2 Shelf, 30 W 7888290 2 Shelf, 36 W 7888308 3 Shelf, 30 W 3735677 3 Shelf, 36 W MYCART TM UTILITY CART WITH MICROBAN by Metro 7909179 Blue, 207/16 x 34⅜ x 35½ H. ULTRA-LITE ALUMINUM HAND TRUCK by Harper Trucks 9347402 52 H TRIPLE BLACK TROLLEY CART by Rubbermaid 1435056 20½ W x 32½ L 4" BOX CUTTER by Pacific Handy Cutter 7346109 1 Dz./Cs. 8346108 Replacement Blades 100/Bx.
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
2 Store REFRIGERATOR/FREEZER THERMOMETER Hangs or Stands, 2/Cs. 1595768-20 to 60 F. FREEZER/REFRIGERATOR TUBE CLIP THERMOMETER NSF. Suction Cup. 2/Cs. 1596055-20 to 80 F. GLYCOL REFRIGERATOR/ FREEZER THERMOMETER by Taylor Hangs or stands on shelf. 1592559-20 to 60 F (-20 to 15 C). HANGING REFRIGERATOR/ FREEZER DIGITAL THERMOMETER by Taylor 1592625 Large 1' LCD display. -4 to 140 F. FOOD ROTATION LABELS 3"W X 2"H 3642410 Roll of 100 Labels 3642436 Case of 20/100 Rolls 3642444 Roll of 250 Labels 3642626 Case of 24/250 Rolls 3642485 Half Size Bulk Dispenser Pack, 250 Labels/Roll, 1¼" x 2" 3642550 Half Size Bulk Dispenser Pack, Case of 24/250 Roll DAY OF THE WEEK DISSOLVABLE LABELS 2"W X 2"H. 250 Roll. 7878564 Monday 7878598 Tuesday 7878630 Wednesday 7878655 Thursday 7878671 Friday 7878697 Saturday 7878713 Sunday
2 Store FOOD STORAGE BOXES SINGLE CASE PACK Clear. 18" x 12" 3½" Deep 7246598 1112556 6 6" Deep 8025496 9112541 6 9" Deep 5025424 8112526 6 Cover 4025607 2112555 6 Drain Shelf 6433197 Clear. 18" x 26" 3½" Deep 1062876 1112630 6 6" Deep 2030542 1112531 6 9" Deep 1025485 5336896 4 15" Deep 4025490 2112530 3 Cover 5025515 3112539 6 Colander 4122883 Drain Shelf 6433205 White. 18" x 12" 3½" Deep 7090962 4170940 6 6" Deep 2071660 6170815 6 9" Deep 8044737 2170942 6 Cover 7044738 3164670 6 White. 18" x 26" 3½" Deep 5105481 9336884 6 6" Deep 7044167 9164674 6 9" Deep 7068166 5165949 6 15" Deep 4097036 8504318 3 Cover 6068167 8165532 6 ROUND STORAGE CONTAINERS SINGLE CASE PACK Clear Containers 1 qt. 5053681 3020989 12 2 qt. 2313377 9012022 12 4 qt. 9025461 9112566 12 6 qt. 6302863 7012024 12 8 qt. 4172342 7112568 12 12 qt. 2302867 8012023 6 18 qt. 1302868 4112579 6 22 qt. 6313365 9020975 6 Lids 1 qt. 3053691 3025624 12 2, 4 qt. 4025458 6112585 12 6, 8 qt. 7302862 8112575 12 12, 18, 22 qt. 8180838 4112652 6 Seal Covers 1 qt. 9544362 6, 8 qt. 2544344 2, 4 qt. 3544368 12, 18, 22 qt. 4544375 Clear Containers 1 qt. 8053696 5170931 12 2 qt. 2246379 1149186 12 4 qt. 7246374 1154384 12 6 qt. 2030773 8154379 12 8 qt. 6025985 2154383 12 12 qt. 9040965 7154370 6 18 qt. 8030769 3170875 6 22 qt. 5030762 9170812 6 Lids 1 qt. 7053689 5170873 12 2, 4 qt. 2246387 4154373 12 6, 8 qt. 5025549 2154375 12 12, 18, 22 qt. 4030763 6154371 6 CAMSQUARE FOOD CONTAINERS by Cambro SINGLE CASE. PACK Clear 2 qt. 6168751 7112527 6 4 qt. 9168758 1112523 6 6 qt. 7030547 6112510 6 8 qt. 2246494 4112512 6 12 qt. 3246493 3112554 6 18 qt. 4246492 6112544 6 22 qt. 4246591 4112520 6 White 2 qt. 4079935 3170826 6 4 qt. 5063177 9170937 6 6 qt. 6087837 1170943 6 8 qt. 6063176 1170828 6 12 qt. 1079789 2336816 6 18 qt. 5080064 2170827 6 22 qt. 4063178 8336927 6 Covers 2, 4 qt. Green 3296035 4307336 6 6, 8 qt. Rose 4043402 3307337 6 12, 18, 22 qt. Blue 9296021 5307335 6 Square Seal Covers 2, 4 qt. 5977079 6, 8 qt. 5975990 2, 18, 22 qt. 5977087
2 Store SLIDINGLID TM by Cambro 2300424 12" x 18" 3297934 18" x 26" FOOD BOX COLANDER by Cambro 1412097 8" Deep Colander 7412091 Colander Kit INGREDIENT BINS by Cambro W CAPACITY SUGAR FLOUR 9501990 13" 21 gal. 170 Lbs. 140 Lbs. 4309308 16½" 27 gal. 226 Lbs. 150 Lbs. 7502057 21½" 37 gal. 314 Lbs. 225 Lbs. POLYCARBONATE PIZZA DOUGH BOXES by Cambro 8082059 18" x 26" x 3" 3104544 18" x 26" x 6" 1104546 18" x 26" Cover 6 per Case 8265662 18" x 26" x 3" 2337046 18" x 26" x 6" 3265600 18" x 26" Cover SAF-T-KNIFE STATION by San Jamar 6605364 32 GALLON ECONOMY INGREDIENT BIN by Continental 6247993 21½" Sq. x 22½"H.
2 Store MOBILE CAMSHELVING TM SETS by Cambro 36"W 48"W 7496581 4280608 18"D 2326825 5275284 24"D CAMSHELVING WALL SHELVES by Cambro 0456954 18 W x 36 L 0456566 18 W x 48 L CAMSHELVING ELEMENTS SERIES by Cambro 18" D 24"D 3619079 3750346 36" Kit 3883055 3891751 48" Kit 3744026 3594256 60" Kit Post Kit 3599347 3738945 72"H CHROME SHELVING 18"D X 74"H 9515578 36"W 3515574 48"W 6515571 60"W 6518492 72"W 24"D x 74"H 4515565 48"W 5515564 60"W 3518495 72"W CHROME SHELVES 18"D 1498989 36"W 6498943 48"W 3498987 60"W 9517384 72"W Posts 1517366 64"H 5498985 74"H 24"D 4498986 48"W 7498942 60"W 2517381 72"W 5365366* 74"H 6517353 86"H DUNNAGE RACKS 7742794 18" x 22" x 12", 1,000 lbs. 7742802 36" x 22" x 12", 1,500 lbs. 7742810 48" x 22" x 12", 1,500 lbs.
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
3 Prepare SOAP DISPENSER 1785708 1200 ml SOAP DISPENSER 1785674 700 ml VINYL DISPOSABLE GLOVES POWDER-FREE POWDERED 6969471 6969820 Small 6969497 6969570 Medium 6969505 6969695 Large 6969521 6969612 XLarge FOAMING HAND SOAP REFILL Clear & Mild. Dye Free 1758747 2/1200 ml 1758705 3/700 ml Pomeberry. Floral Fragrance 1758762 2/1200 ml 1758853 3/700 ml ANTIBACTERIAL FOAMING HAND SOAP REFILL 1758788 2/1200 ml 1757624 3/700 ml WALL MOUNT GLOVE DISPENSER by San Jamar 0090316
3 Prepare HAND & NAIL BRUSH by Carlisle 5318506 Brush 8084105 Kit w/ brush, cord, hanging hook & instructional decal HAND SINK by Advance Tabco Ships from GA, NY, TX. 0041020 17 ¼ W x 15 ¼ D x 13 H. AUTOMATIC HANDS-FREE PAPER TOWEL DISPENSER 2808905 Paper Towel Dispenser 2774297 800 Feet Paper Towel Roll, Brown 2787000 800 Feet Paper Towel Roll, White DIGITAL SCALE WITH TOWER READOUT by Taylor 5780820 DIGITAL PORTION CONTROL SCALES by Taylor 7658503 2 Lb./2 kg. 7658867 11 Lb./5 kg. 7658818 22 Lb./10 kg. COLORED HANDLE 10" COOK'S KNIFE by Dexter 4304556 Red 8304529 Yellow 7304553 Blue 6304554 Green
3 Prepare ALLERGEN SAF-T-ZONE by San Jamar 1672583 SAF-T-GRIP CUTTING BOARDS by San Jamar 6" X 9" X 3/8" COLOR 5809967 White 9" X 12" X 3/8" COLOR 6938013 White 12" X 18" X 1/2" 18" X 24" X 1/2" COLOR 1581339 1584069 Brown 0943563 4586350 Blue 0943530 4586327 Green 0943498 4586996 Red 0944017 4588893 White 0943613 4586319 Yellow 9717539 Purple CUT-N-CARRY by San Jamar 12" X 18" 18" X 24" 15" x 20" COLOR 4108320 2234649 Red 3234630 8234635 Yellow 3194149 7234636 Blue 1581347 1581412 Brown 3108321 5234638 Green 5319926 8303083 8300378 White Rack & Board Sets 12" X 18" 18" X 24" 6071062 1066034 Board Set (6 pc.) 8345464 9345463 Board Set w/rack 2493153 1/2" Set: White, Red, Green & Yellow 6079107 Storage Rack LETTUCE KNIFE 7793557 Dishwasher safe. SAF-T-WRAP STATION by San Jamar 4883229 Saf-T-Wrap Station 1564970 Saf-T-Wrap with Slide Cutter FOOD WRAP FILM 4833935 12" x 2,000' Plastic Roll Cutter Box 4836169 18" x 2,000' Plastic Roll Cutter Box Monogram TM Aluminum Foil 6328249 12" x 1,000' Standard Roll Cutter Box 4328266 18" x 1,000' Standard Roll Cutter Box
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 41-135 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 41-135 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.
4 Cook DIGITAL POCKET TEST THERMOMETER Digital Pocket Test, Red Sheath, Clip & Battery 9330861-58 to 300 F ANTIBACTERIAL THERMOMETER by Taylor 1" Dial Pocket Test 4313938 0 to 220 F ECONOMY ALLERGEN DIGITAL THERMOMETER by Taylor 6799043-40 F to 302 F (-40 C to 150 C). DEEP FRY THERMOMETER by Taylor 4687034 50 F to 550 F (50 C to 285 C). FOUR EVENT TIMER by Taylor 8818817 DUAL EVENT DIGITAL TIMER/CLOCK by Taylor 5782974
4 Cook TYPE K THERMOCOUPLE THERMOMETER by Taylor 4693396-328 to 2498 F (-200 to 1370 C) DUAL TEMPERATURE THERMOCOUPLE & INFRARED by Taylor 1595453 Waterproof, -67 F to 572 F. ALUMINUM SAUCE PANS PANS COVERS QT. 8329682 6329700 1½ 4329694 7329717 2¾ 7329691 5329727 4½ 3329703 1329739 7 2329696 4329710 10 ANODIZED SAUCE PANS 8519357 3 qt. 7519358 5 qt. NATURAL FRY PANS 3329562 7" dia. 6329569 8" dia. 8329567 10" dia. 1329572 12" dia. 3329570 14" dia. FRY PANS Anodized 3330677 8" dia. 5330675 10" dia. 6330674 12 dia. 6485411 14 dia. Quantum II 7330723 7" dia. 6330849 8" dia. 8330714 10" dia. 2330728 12" dia. 4330841 14" dia.
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 (41-135 F) for over 4 hours and not cooling food properly. IDENTIFICATION OF ISSUES/OPPORTUNITIES Ask about holding food in the temperature danger zone (41-135 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.
5 Hold POCKET TEST THERMOMETER 4734976 0 to 220 F, 2 Pack POCKET THERMOMETERS by Taylor 4686937 50 to 550 F COLOR CODED POCKET THERMOMETERS by Taylor 0 to 220 Temperature range 6995492 Purple (Allergen) 6996151 Yellow (Poultry) 6995849 Red (Raw Meat) 6997050 Brown (Cooked Meat) 6997043 Blue (Fish) WATERPROOF DIGITAL THERMOMETER by Taylor 0442996-40 F to 450 F (-40 C to 230 C) WATERPROOF ALLERGEN DIGITAL THERMOMETER by Taylor 6799035-40 F to 450 F (-40 C to 230 C). 60 MINUTE LONG RING TIMER by Taylor 0443531
5 Hold MINI DOME by San Jamar 4963153 1 qt., 1 Connector, 2 End Caps, Chillable 5592340 2 qt., 1 Connector, 2 End Caps 4358503 Replacement Ice Packs, 6 Pack DOMED BAR CENTER by San Jamar 7479132 Domed Bar Center 9479106 1 Pint Chillable Insert, 1 Ea. 8479123 2 Quart Chilable Insert, 1 Ea. GRIPLID by Cambro 0209676 Full Size 8316119 Half Size 0263624 Third Size 5532445 Sixth Size STEAM TABLE FOIL PAN 9357567 Half Size 2.5 D, 100/pk 9357559 Full Size 3.37 D, 50/pk Steam Table Foil Pan Lids 2357556 Half Size Foil Cover 2360519 Full Size Foil Cover ROUND ALUMINUM FOIL CONTAINERS 1 compartment with board/lid combo. 9360512 7 Round, 200 Ea. 7360514 9 Round, 200 Ea. H-PAN COLANDERS by Cambro 3" DEEP 5" DEEP 5560743 5560826 Full Size 5560784 5560404 Half Size 5560719 5560396 Third Size 5562194 5560768 Sixth Size
5 Hold H-PANS by Cambro AMBER BLACK Full Size. 12¾"W x 20⅞"L. 9302480 7099252 2½" Deep 4078887 9116732 4" Deep 6090963 9302522 6" Deep 1108893 Drain Shelf 6106249 Solid Cover with Handle Half Size. 107 16"W x 12¾"L. 4042222 8099251 2½" Deep 3302494 9099250 4" Deep 3063435 2302487 6" Deep 8225625 Drain Shelf 1063437 Solid Cover with Handle 5302484 Hinged Cover 4302543 Flat Cover Half Size Long. 6⅜"W x 20⅞"L. 1318427 5136585 2½" Deep 4063327 6184808 4" Deep 6063325 Solid Cover Third Size. 615 16"W x 12¾"L. 7302490 7099245 2½" Deep 4302493 5099254 4" Deep 2302826 2098697 6" Deep 6302855 Drain Shelf 6152649 Flat Cover 4105847 Solid Cover with Handle 2302859 Hinged Cover AMBER BLACK Fourth Size. 6⅜ W x 107 16 L. 1140409 2150431 2½ Deep 9089343 7108939 4 Deep 6106694 7302524 6 Deep 5197256 Drain Shelf 2140408 Solid Cover with Handle Sixth Size. 6⅜ W x 615 16 L. 2101376 1101377 2½ Deep 1064104 8117590 4 Deep 5302526 9101361 6 Deep 7302888 Drain Shelf 7101363 Solid Cover with Handle 5302401 Hinged Cover 7302532 Notched Cover Ninth Size. 4¼ W x 615 16 L. 6147037 3242336 2½ Deep 3106192 3230646 4 Deep 9106238 Solid Cover with Handle TRANSLUCENT FOOD PANS by Cambro Full Size. 12¾"W x 20⅞"L. 2395853 4"D 3395852 6"D 5395850 Cover Half Size. 1015 16"W x 12¾"L. 6395859 4"D 7395858 6"D 8395857 Cover Third Size. 615 16"W x 12¾"L. 9395856 4"D 1395862 6"D 2395861 Cover S-SERIES ULTRA PAN CARRIER by Cambro 0903096
6 Cool INSET PANS PANS SLOTTED COVERS QT. DIA. 3330826 6330823 4 7¼" 6330872 9330820 7 9½" 2329589 2330835 11 11¼" WATERPROOF PEN THERMOMETER by Taylor 6924286-40 F to 450 F (-40 C to 230 C). LOUD RING TIMER by Taylor 1592617 RAPI-KOOL PLUS by San Jamar 5786447 64 oz. 5786611 128 oz. BRACKET FOR RAPI-KOOLS by San Jamar 0939918 2/Pk. ALUMINUM STOCK POTS 2038701 8½ qt., 10" dia., 6½"H 3150661 12 qt., 10" dia., 9"H 5059076 16 qt., 10" dia., 12"H 6179998 20 qt., 12" dia., 10½"H 6063937 24 qt., 12" dia., 12⅜"H 8106387 32 qt., 13" dia., 14"H Covers, Torogard Handles 7301260 8½, 12, or 16 qt. 8301269 20 or 24 qt. 6106355 32 qt.
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 1-888-909-2080, or visit us online at
7 Reheat SLOTTED COVERS 2329043 Full Size 9329178 Half Size 8329179 Half Size Solid Cover 2329126 Third Size 6329171 Fourth Size 3329125 Sixth Size 9329095 Ninth Size 18/8 STAINLESS STEEL STEAM HOTEL PANS DEPTH QUARTS Full Size. 12¾"W x 20¾"L. 6329189 1¼"D 4¾ 4329082 2½"D 7½ 6329080 4"D 14½ 8329088 6"D 22 Two-Thirds Size. 12¾"W x 13⅞"L. 1329119 2½"D 6¾ Half Size. 10⅜"W x 12⅝"L. 1329093 2½"D 4½ 3329091 4"D 6½ 9329194 6"D 11 Half Size Long. 6⅞"W x 20¾"L. 6329106 2½"D 4⅛ 2329191 4"D 6½ 1329192 6"D 8 Third Size. 6⅞"W x 12⅝"L. 7329238 2½"D 3 5329214 4"D 4⅜ 7329097 6"D 6⅝ Fourth Size. 6⅜"W x 10¾"L. 3329240 2½"D 2½ 5329180 4"D 3⅜ 1329226 6"D 4¾ Sixth Size. 65 16"W x 6⅞"L. 1329101 2½"D 1⅜ 2329100 4"D 2 5329099 6"D 2¾ Ninth Size. 43 16"W x 6⅞"L. 8329104 2½"D 1 8329096 4"D 1⅛ WATERPROOF THERMOCOUPLE by Taylor 4688883-40 to 450 F or -40 to 260 C
8 Serve Countertop 3 Lid Wall or Counter Mount SIMPULL TOUCH CUTLERY DISPENSER 2907640 Cutlery Dispenser 1 ea Cartridges, Medium Weight, Black, Polystyrene 2907558 Fork Cartridge 8/100 ct 2907566 Knife Cartridge 8/100 ct 2907541 Spoon Cartridge 8/100 ct LID ORGANIZERS by San Jamar Counter Top. 1257476 12¾ W Wall or Counter Mount. 7064496 3 Lid w/straw Holder 3105624 5 Lid w/straw Holder 7358518 Straw/Stirrer Holder, Black Plastic EZ-FIT CUP DISPENSERS by San Jamar 9228727 2 Cup Stainless, 16 H 2251254 3 Cup Stainless, 24¼ H 9257460 4 Cup Stainless, 30¼ H 0445163 2 Cup Black, 15⅛ H 0445197 3 Cup Black, 22⅜ H Vertical for Paper or Plastic cups COUNTER MOUNT DISPENSERS by San Jamar Stainless Paper/Plastic Cups 5117494 Horizontal 9059635 Vertical Stainless Foam Cups 6221527 Horiz./Vert. Plastic 1313931 6-24 oz. cups 4264966 8-46 oz. cups WALL OR STAND MOUNT DISPENSERS by San Jamar 4065421 Cup, 6-10 oz., 27 32"-33 16"D 7064280 Cup, 12-24 oz., 2¾"-3⅞"D 3127727 Cup, 32-46 oz., 4"-4⅞"D 6058648 Lid, 6-24 oz. 3313988 Lid, 24-46 oz. 6141345 Rotating Stand FULL SIZE PASTRY CASES by Goldleaf 19"W x 17"D x 18"H. Includes three large trays. 2346807 Self-Service 4346839 Rear Doors
8 Serve Mega 4" Adjustable 5" Ultra 9" Countertop Box System Round Cover & Pump System PUMP DISPENSER KITS by San Jamar 4345484 Adjustable, 5" Dip Tube 1209097 Ultra, 9" Dip Tube 1312990 Mega, 4" Dip Tube FRONTLINE DISPENSING SYSTEMS by San Jamar 2501427 Countertop Box System, 7 W x 7 D x 11 H. 3501426 7 qt. Round Cover & Pump System (Container not included) CONDIMENT PUMP SERVICE CENTERS by San Jamar 5345483 2 Well, 10 W 1146844 3 Well, 14½ W 6345482 5 Well, 23⅞ W CONDIMENT PUMP BOXES by San Jamar 6236814 #10 Can, 14½ H 8236812 1 gal. Jar, 17½ H COMPACT PORTION CONTROL SCALES by Taylor Platform Scale 8382301 16 oz. x ¼ oz. $45.49 French Fry/Taco Scale 4382313 16 oz. x ¼ oz. $45.49 Ice Cream Scale 6382303 32 oz. $45.49 WATERPROOF DIGITAL SCALE by Taylor 1589647 10 lb./5 kg capacity.
8 Serve DOME STACKERS by San Jamar A 6837256 4 pint/2 compartments 6837306 Conversion Kit Only CHILLED GARNISH DISPENSER by San Jamar 3240397 Three 1 qt. Inserts 3345477 Six 1 pt. Inserts GARNISH DISPENSERS by San Jamar 7319684 12 W, Four Inserts 7343650 15 W, Five Inserts 3313921 18 W, Six Inserts VENUE NAPKIN DISPENSER by San Jamar Countertop Model 5577713 8 W X 15¾ D X 7¼ H, 550 Napkin Capacity Stand Model 5764022 8 W x 13 D x 17½ H 600 Napkin Capacity VENUE TABLETOP NAPKIN DISPENSER by San Jamar 6837553 Fullfold Dispenser & Caddy, 6½ x 14½ x 7 6822951 Interfold Dispenser, 8 x 6¾ x 7 2587301 Fullfold Dispenser, 8¼ x 6¾ x 7 PREMIUM SHELF LINER by San Jamar 3264900 White 4571030 Black Heavy-Duty Shelf liners EACH 24/CS 6345490 1345503 Wine 5345491 8426942 Black
8 Serve VERSA FOODSERVICE SYSTEM by Cambro Ships from CA 2960789 5' Standard Height Food Bar, 62¾"H 2961324 6' Standard Height Food Bar, 62¾"H 2960920 5' Tray Rail 2961332 6' Tray Rail 1675982 End Self 2961357 Straight Connector - Bar to Bar 2960938 Corner Connector - Bar to Bar 8961633 Cart with Dual Tray Rails 8961559 Buffet Camchiller SAF-T-ICE TOTES by San Jamar 0412171 5 Gal. (20 Lb.) Capacity, 14½"H 7311632 6 gal. (25 Lb.) Capacity, 17"H POLYCARBONATE SCOOPS NSF. 8339533 6 oz. 2265148 32 oz. 6318810 64 oz. SAF-T-SCOOP & GUARDIAN SYSTEMS by San Jamar 9429929 6-10 oz. Complete 0880757 12-16 oz. Complete 8222010 64-86 oz. Complete SAF-T-ICE SCOOP CADDY by San Jamar 8206468 7"W x 6"D x 11"H.
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 (12.5-25 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
9 Clean WAREWASHING SYSTEMS COMPARTMENT SIZE INSIDE STACK HT. HT. Full Size Racks. 1509090 Plate & Tray Rack 181 16" sq. 3¼" 4" 6509061 Flatware Rack 181 16" sq. 3¼" 4" 8509085 Open Rack 181 16" sq. 3¼" 4" 5509096 Open End Plate & Tray Rack 181 16" sq. 3¼" 4" 3509106 Combo Rack, 1/2 Open, 1/2 peg 181 16" sq. 3¼" 4" Cup Racks, Compt. Base 9510389 16 Base 47 16" sq. 3¼" 4" 0201731 16 w/2 Extenders 6⅜" 7⅛" 2510394 20 Base 317 32" x 47 16" 3¼" 4" 0200576 20 w/2 Extenders 6⅜" 7⅛" Misc. Racks 2509222 Half Rack 8⅜" x 18" 19 16" 21 16" 5532312 Flatware Cylinder 6500953 Flatware Basket w/handles CAMRACKS by Cambro COMPARTMENT SIZE INSIDE STACK. HT. HT. Full Size Racks 8300386 Flatware 18 sq. 2⅝ 4 4337036 Open 18 sq. 2⅝ 4 3235264 Peg Dish 18 sq. 2⅝ 4 2411965 Peg Rack 5 x 9 2⅝ 4 5220330 Open End Tray Rack 2⅝ 4 Cup Racks 9511270 16 Cup 4⅜ sq. 2⅝ 4 6336903 20 Cup 4⅜ x 3 2⅝ 4 Glass Racks 4336939 25 Medium 3½ sq. 6⅛ 7¼ 5535786 25 Tall 3½ sq. 7¾ 8⅞ 5336953 36 Medium 2⅞ sq. 6⅛ 7¼ Stemware Racks 1336866 16 Medium 4⅜ sq. 6⅞ 8⅞ 4336863 16 Tall 4⅜ sq. 8½ 10½ 7336936 25 Short 3½ sq. 5¼ 7¼ 3259702 25 Medium 3½ sq. 6⅞ 8⅞ 8336935 25 Tall 3½ sq. 8½ 10½ 6336994 36 Short 2⅞ sq. 5¼ 7¼ 8336992 36 Medium 2⅞ sq. 6⅞ 8⅞ 2337004 36 Tall 2⅞ sq. 8½ 10½ Additional Racks and Covers 8274615 Full Rack Cover 8223653 Flatware Rack 1/2 Size
9 Clean READY TO USE HARD SURFACE SANITIZER 7911217 6/32 oz. READY TO USE SPRAY CLEANER WITH BLEACH 7911407 6/32 oz. READY TO USE MANUAL BAR GLASS SANITIZER 7911373 100/.25 oz. packets READY TO USE DISINFECTANT CLEANER 7911274 6/1 Qt. KLEEN-PLUG by San Jamar 6951743 5/pack. SAF-CHECK by San Jamar 4972634 Chlorine 4972675 Quat 4963500 Chlorine Refill Strips, 2 Rolls/pk. 4963211 Quat Refill Strips, 2 Rolls/pk.
9 Clean TEMP-RITE DISHWASHER STRIPS 1431998 25/Cs ANTIBACTERIAL PROBE WIPES 4688636 100 single use wipes/box. SANITIZER TEST PAPERS 8347635 Chlorine Solution (200/Tube) 7347636 Quaternary Solution (100/Tube) MULTI-QUATERNARY SANITIZER 5551643 5 Liter Dispenser MEDIUM DUTY ALL PURPOSE FOODSERVICE WIPES 8991648 150/Cs THERMOMETER SANITIZING JAR 7800899 10 oz.
9 Clean SPRAY BOTTLES by Continental 5779459 3/Bag KLEEN-PAILS by San Jamar Green Red 9266297 7134257 3 Qt. 3290491 1140193 6 Qt. Green Red 9265935 4149746 8 Qt. 9429937 6429930 10 Qt. KLEEN-PAILS CADDY by San Jamar 4429940 RIBBED BAR MOP TOWELS 2382240 24 oz., 12/Bag 7400138 28 oz., 12/Bag 9382235 32 oz., 12/Bag MANI-KARE BANDAGES 3961067 FIRST AID KIT 9506965
9 Clean TRIMLINE WASTE CONTAINERS by Carlisle 4700340 23 gal. Trimline Container Grey 0896829 23 gal. Trimline Container Brown 0901884 23 gal. Trimline Container Black 0896662 23 gal. Trimline Container Beige 3668316 Trimline Handled Lid Black 3590635 Trimline Swing Top Lid Black 0896803 Trimline Swing Top Lid Beige 3556800 Trimline Swing Top Lid Grey 0897975 Trimline Swing Top Lid Brown 5782958 Wire Frame Dolly/23 gal. Black BRONCO WASTE CONTAINERS & LIDS by Carlisle 5647888 10 gal. Bronco Lid Grey 6734479 10 gal. Bronco Lid White 3674314 10 gal. Bronco Container Grey 6747018 10 gal. Bronco Container White 3674074 20 gal. Bronco Lid Grey 3673274 20 gal. Bronco Lid White 3674157 20 gal. Bronco Container Grey 3674058 20 gal. Bronco Container White 4700332 32 gal. Bronco Lid Grey 3668290 32 gal. Bronco Lid Red 4700316 32 gal. Bronco Lid White 0897660 32 gal. Bronco Container Grey 3668233 32 gal. Bronco Container Red 4700308 32 gal. Bronco Container White 3671427 32 gal. Bronco Dome Lid Black 4700084 44 gal. Bronco Lid Grey 3668308 44 gal. Bronco Lid Red 4700019 44 gal. Bronco Lid White 4699948 44 gal. Bronco Container Grey 3668266 44 gal. Bronco Container Red 4699401 44 gal. Bronco Container White 8556946 55 gal. Bronco Lid Grey 6722029 55 gal. Bronco Container Grey 3672334 44-55 gal. Dome Lid Frame Black 3671385 Caddy Bag for Bronco 4740346 Dolly for Bronco KATCHALL FLATWARE RETRIEVERS by San Jamar 2287217 Fits 23 gal. Rectangular Containers, Red 8031635 Fits 32 gal. Round Containers, Red 1672443 Fits 44 gallon round containers, Burgundy LOW PROFILE FLATWARE RETRIEVER by San Jamar 4232765