Foodservice Equipment & Supplies

MAR 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 96 of 107

MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 95 According to ServSafe, hand washing is one of the most important and easiest steps in preventing the spread of pathogens and cross- contamination. * The FDA and ServSafe recommend 100° F water for hand cleaning because it eff ectively removes the fatty oils that can trap bacteria on hands. ** Instant Warm Handwashing provides employees with approximately 10 gallons per hour of immediate warm water. Place it anywhere - no hot water line needed. All that's required is a cold water line, a sink and an outlet. Easy to install and maintain, the system costs pennies per day to operate. Introducing Instant Warm Handwashing from InSinkErator. ® * According to ServSafe food safety best practices. ** According to the FDA's Employee Health and Personal Hygiene Handbook, proper hand washing includes scrubbing, rinsing, and complete drying of hands, but even this will not always successfully remove pathogens from heavily contaminated hands. ©2018 InSinkErator InSinkErator is a business unit of Emerson Electric Co. N E W ! ServSafe recommend 100° F water for hand cleaning because it eff ectively removes the fatty oils Instant Warm Handwashing Handwashing from InSinkErator. N E W E W E ! W ! W Adenovirus (Bronchitis, pneumonia) Norovirus (Stomach pain, nausea, diarrhea) Rhinovirus (Common cold) Salmonella (Diarrhea, fever, cramps) E.coli (Diarrhea, fever, infections) Are your customers getting more than they ordered? tools and technologies to track and measure waste, from simple scales to more sophisticated systems that include cameras and tracking software, similar to the system Reid Health now uses. However an operator tracks food production and waste, they must regularly analyze the results to translate that data to reduced production. One culprit in Reid Health's case came in the form of boneless chicken. "We would donate whole pans of chicken at times," Ankeny says. "We would note that on our service menu so that the next time we rolled out a special using chicken, we could reduce the total production by 15 servings until we honed in on exact production amounts needed." Data also showed a lot of waste due to expired in-house, sliced deli meats. "We are looking at the timing of when we do our own slicing and other areas in order to reduce those production amounts," Ankeny says. EQUIPMENT THAT CAN ASSIST WITH SOURCE REDUCTION AND REUSE Blast Freezers. These dual machines allow operators to blast freeze fresh produce and vegetables immediately after delivery. The equipment serves to preserve extras for longer-term use and avoid throwing out quickly-spoiling produce if not used all at once. Blast freezers can also quickly and safely freeze overpro- duced, pre-consumer entrees and hot dishes for reuse or dona- tions if those foods were held at safe temperatures within the designated timeframe for safe food-holding. Dehydrators. These low-temp ovens can turn over-ripened apples into apple chips, make granola out of soon-to-expire oats and trans- form other food for new uses and longer-term storage. Dehydrators can also dehydrate soon-to-expire onions, for example, which can then transform into a shelf-stable spice or spice blend. Waste-Tracking Scales and Software. Ranging from the very primitive to the very advanced with built-in cameras and real-time feedback, digital scales allow operators to weigh food about to be thrown out. This makes waste visible, especially in areas of overproduction. Smaller-Scale, Batch Cooking Equipment. Smaller, more com- pact combi ovens, steamers and saucepots are better for small- batch cooking that can help prevent overproduction. Juicers and Blenders. These pieces of equipment easily turn about- to-expire fruit and vegetables into cold-pressed juices or smoothies.

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