protecting your brand

protecting your brand
PROTECTING YOUR BRAND
FOOD SAFETY
Protect your brand.
Provide the safest food possible.
You spend countless hours developing menus and dining
experiences that inspire customer loyalty. Your brand and
your business depend on unfailingly safe food delivery.
As a US Foods® customer, you benefit from our worldclass, expert Food Safety & Quality Assurance (FSQA)
organization and its field-to-fork solutions. The tools,
tips and key FSQA insights throughout this catalog will
strengthen your operation’s food safety practices.
Foodborne illness – even one instance of it – can be a
disaster. It hurts your guests, damages your reputation and
devastates your finances.
Protect yourself and your brand. Always use safe foodhandling processes and tools. Rely on the products and
information in this catalog to keep your operation safe,
your guests shielded and your business strong and
healthy.
9
STEPS TO A
FOOD SAFE OPERATION
Ensure safety throughout the food cycle.
Food safety starts when you receive products and ends
with proper serving and cleanup. The products on the
following pages are essential for creating a safe food
environment in every part of your operation.
ACCORDING TO THE CENTERS FOR DISEASE CONTROL AND
PREVENTION (CDCP), REDUCING FOODBORNE ILLNESS BY
10% WOULD KEEP 5,000,000 AMERICANS FROM GETTING
SICK EACH YEAR.
RECEIVE
Pages 4 - 6
STORE
Pages 7 - 12
PREPARE
COOK
HOLD
COOL
Pages 13 - 16
Pages 17 - 19
Pages 20 - 23
Pages 24 - 25
REHEAT
SERVE
CLEAN
Pages 26 - 27
Pages 28 - 30
Pages 31 - 36
ALLERGEN
Pages 37 - 41
3
1 RECEIVE
1 RECEIVE
Inspect all products during deliveries from approved
suppliers to ensure expectations are met, including food
temperature, packaging, and quality.
4
THERMOCOUPLE WITH FOLDING
PROBE by Taylor
INFRARED THERMOMETER WITH
LASER by Taylor
KLEVER KUTTER™ BOX CUTTER
Digital Thermocouple Thermometer w/Folding
Probe. Splash resistant with 1.50mm diameter
stepdown probe. -40°F to 572°F range. Field
Recalibratable with Hold and F & C Selectable
features. NSF Listed. Batteries included.
3612736
Safe non-contact temperature measurement
eliminates cross-contamination. Range: -4° to
605°F/-20° to 320°C. LCD display with bright
easy-to-read backlight display. Registers surface temperature in half a second. Resolution:
0.2°F or 0.2°C; accuracy +/- 2°F; +/- 1°C.
Distance spot 8:1. 9 volt battery included.
1595636
Features a recessed blade that also prevents
damage to the contents of cartons by allowing
only a minimal portion of the blade to penetrate
the carton surface. Durable ergonomic design,
and is dishwasher safe. Red. 3/Pk. NSF.
0699587
DID YOU KNOW?
SAFETY TIPS
Time-temperature abuse causes over
50% of all foodborne illness.
•
Poor food quality can be a sign that
the food has been time-temperature
abused and, therefore, may be unsafe.
• Maintaining a clean dock and checking
all shipments is critical before food
enters your facility.
Always schedule deliveries for when
you have time to properly receive them.
by San Jamar®
•
The packaging of food and non-food
items should be intact and clean. It
should protect food and food-contact
surfaces from contamination.
5
1 RECEIVE
ONE LINE LABEL GUN by Daydots
Easiest loading food rotation labeler available.
Automatically aligns with just a few clicks after
loading. High quality ink and ink rollers. Easy
to change ink roller. ABS plastic for extreme
durability. Virtually jam proof. Ergonomical. Easy
to use dials provide a simple method to indicate
month, day, date, and time on a compact plain
or colored label.
3647211
3657681
Label Gun
Rep’l Labels1,000/Roll,
8 Rolls/Case
2 STORE
Keep food safe and preserve quality by following good
storage guidelines. Proper labeling, temperature control,
placement, and rotation will ensure fresh, safe food.
RECEIVING SCALE by Taylor
HEAVY DUTY SERVICE CARTS
SERVICE CART by Cambro®
Engineered for accuracy. Dual powered - 120V
with AC adapter or use 6 AA batteries (not
included). Easy to read 1" LCD remote display
with mounting bracket. 12¼" x 12" stainless
platform removes for cleaning. Non-skid
feet for stability. 150 lb. x 0.20 lb. Advanced
features: lb./kg. conversion, auto tare, auto hold,
low battery indicator and auto shut off. 115V.
9348871
by Carlisle®
Twin-handle cart has a 300 lb. capacity.
Three 245⁄16" x 15¾" shelves with ledges keep
contents on the cart. Four swivel casters. Grey.
16¼"W x 32⅞"L x 38"H.
3402005
6
Excellent for transporting heavy loads.
Edges reduce potential for items to fall off.
Polypropylene construction. Gray.
500 lb. capacity.
3988623 25"W x 45"L x 33"H
3877743 17¼"W x 40"L x 33½"H
2 STORE
2 STORE
SAF-T-KNIFE® STATIONS by San Jamar®
Enclosed, sanitary container protects knives
from contamination. Clear door offers visibility
to cleanliness of knives. Easy to see which
knife to select. Easy to clean. Dishwasher Safe.
Full size measures 15"H x 15"W x 4¼"D;
half size measures 8.3"H x 14½"W x 4"D.
Optional color coded lids available for
HACCP System. NSF.
6605364
Saf-T-Knife® Station
8991994
Saf-T-Knife® Station Jr.
Saf-T-Knife® Station Jr. Replacement Lid
8991325
Red
8991366
Yellow
8991382
Green
INGREDIENT BINS by Cambro®
Designed to fit under standard worktables to
efficiently store bulk dry ingredients. Slant top
slide-back lid for easy access. FDA-accepted
poly bin. 29½"L x 28"H.
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.
8
BRONCO™ WHITE WASTE
CONTAINERS & LIDS by Carlisle®
Heavy duty construction with double-reinforced
stress ribs; drag skids for durability. Comfort
Curve™ handles provide easy handling. Deep
hand holds on base for controlled tipping or
overhead lifting. Reinforced lids have snap
down tab locks with a simple press and pull
release system for easy removal. White. NSF Std.
2 for Food Contact and Clean Ability.
6734479
10 gal. Bronco™ Lid
6747018
10 gal. Bronco™ Container
3673274
20 gal. Bronco™ Lid
3674058
20 gal. Bronco™ Container
4700316
32 gal. Bronco™ Lid
4700308
32 gal. Bronco™ Container
Camwear® Food Pans by Cambro®
These polycarbonate pans are your perfect
choice for all storage and serving needs
between -40°F and 210° F. Camwear® pans
offer these advantages over stainless steel
hotel pans; they stack neatly, no jamming or
sticking; the non-stick surface increases yields;
they are virtually unbreakable, no bending
or denting; they won’t produce banging
metal sounds. Textured bottoms, molded-in
graduations. Clear covers in flat, notched, solid
with handle, and hinged style. White seal covers
and grip lids keep food fresh. Sold each. NSF.
Full Size. 12¾"W x 20⅞"L.
2½" Deep
3025517
4" Deep
1246396
6" Deep
3246394
Flat Cover
7056344
Solid Cover
6246391
Notched Cover
5056411
Seal Cover
8612491
Half Size. 107∕16"W x 12¾"L.
2½" Deep
7246390
4" Deep
8246399
6" Deep
9246398
Flat Cover
9302852
Solid Cover
2021285
Notched Cover
4056412
Hinged Cover
3240579
Seal Cover
8612657
Half Size Long. 6⅜"W x 20⅞"L.
2½" Deep
5287164
4" Deep
1044239
Solid Cover
8044190
Third Size. 615∕16"W x 12¾"L.
2½" Deep
9336942
4" Deep
4025516
6" Deep
1246404
Flat Cover
2302545
Solid Cover
2246403
Notched Cover
9302530
Hinged Cover
4245882
Seal Cover
8612723
Fourth Size. 6⅜"W x 107∕16"L.
2½" Deep
3246402
4" Deep
4246484
6" Deep
5246483
Solid Cover
6246482
Notched Cover
4090940
Seal Cover
8612848
DID YOU KNOW?
SAFETY TIPS
Bacteria grows most rapidly in the
“Danger Zone”, 41-135ºF, and can double
in number in as few as 20 minutes. A
refrigerator set at 40ºF or below will
protect most foods.
•
Sixth Size. 6⅜"W x 615∕16"L.
2½" Deep
9302498
4" Deep
3025459
6" Deep
2025518
Flat Cover
7302854
Solid Cover
8246480
Notched Cover
8302531
Hinged Cover
3302486
Seal Cover
8612665
Eighth Size. 53⁄16"W x 65∕16"L.
2½" Deep
4003716
4" Deep
7277578
6" Deep
4956112
Notched Cover
6109663
Drain Shelf
9687296
Ninth Size. 4¼"W x 615∕16"L.
2½" Deep
1082320
4" Deep
8302499
Flat Cover
1302546
Seal Cover
8612673
FOOD ROTATION LABELS
Dissolve completely away in your dishwasher
or sink and can be used on any food storage
container. 3"W x 2"H with “Item” and “Use By”
lines.
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
Make sure to use the First In, First Out
(FIFO) method of stock rotation to
label product and keep storage clean
and organized.
•
When in doubt, throw out. The bottom
line for all safe food handling and
storage practices is that when product
safety is in doubt, err on the side of
caution and throw food away.
9
2 STORE
2 STORE
ROUND STORAGE
CONTAINERS
FOOD STORAGE BOXES
Boxes stack securely, fit standard racks and
are dishwasher safe. Easy to clean and resists
stains, acids and odors. Available in clear, tough
polycarbonate for instant food recognition or in
affordable white polyethylene. NSF Approved.
Clear. 18" x 12" SINGLE
CASE
PACK
3½" Deep
7246598 1112556 6
6" Deep
8025496 9112541 6
9" Deep
5025424 8112526 6
4025607 2112555 6
Cover
Drain Shelf
6433197
Clear. 18" x 26 SINGLE
CASE
PACK
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
CASE
PACK
White. 18" x 12" SINGLE
3½" Deep
7090962 4170940 6
6" Deep
2071660 6170815 6
9" Deep
8044737 2170942 6
Cover
7044738 3164670 6
White. 18" x 26" SINGLE
CASE
PACK
3½" Deep
5105481 9336884 6
6" Deep
7044167 9164674 6
9" Deep
7068166 5165949 6
15" Deep
4097036 8504318 3
Cover
6068167 8165532 6
Easy to keep clean and dishwasher safe.
Clear polycarbonate models will not crack,
chip or break under normal use and will
withstand temperatures from -40° to 210°F.
NSF Approved.
Clear Containers
SINGLE
1 qt.
2 qt.
4 qt.
6 qt.
8 qt.
12 qt.
18 qt.
22 qt.
Lids
1 qt.
2, 4 qt.
6, 8 qt.
12, 18, 22 qt.
Seal Covers
1 qt.
2, 4 qt.
6, 8 qt.
12, 18, 22 qt.
CASE
5053681
2313377
9025461
6302863
4172342
2302867
1302868
6313365
3020989
9012022
9112566
7012024
7112568
8012023
4112579
9020975
SINGLE
CASE
3053691
4025458
7302862
8180838
3025624
6112585
8112575
4112652
PACK
12
12
12
12
12
6
6
6
PACK
12
12
12
6
9544362
3544368
2544344
4544375
ALLERGEN-FREE STORAGE CONTAINERS
by Cambro®
Designate allergen-free ingredients using
Camsquare food storage containers.
These containers include easy-to-identify
purple graduations and allergen-free imprint
on the opposite side. Purple seal covers
feature an inner and outer seal to help keep
ingredients safe from cross-contamination,
even during transport.
Containers
DAY OF THE WEEK
DISSOLVABLE LABELS
Ensure compliance with FDA Food Code
and HACCP food management system.
Labels are 2" x 2" and contain English,
Spanish, Mandarin, and French.
250 labels/roll. Sold/roll.
7878564
7878598
7878630
7878655
10
Monday
Tuesday
Wednesday
Thursday
7878671
7878697
7878713
8767089
Friday
Saturday
Sunday
Kit
GLYCOL REFRIGERATOR/FREEZER
THERMOMETER by Taylor
Simulates food product temp for more
accurate reading; not affected by opening and
closing doors. -20° to 60° F (-20° to 15° C).
Hangs or stands on shelf.
1592559
REFRIGERATOR/FREEZER
THERMOMETER
-20° to 60°F, Hangs or Stands, 2/Cs.
1595768
QT.
EACH
2
4504728
4
7529930
6
9338689
8
9741157
Seal Covers
CASE OF 6
9250639
1050140
3863019
8532429
QT.
EACH
CASE OF 6
2&4
6&8
9204250
2788090
2105194
5592227
11
2 STORE
CAMSHELVING™ ELEMENTS SERIES
by Cambro®
Strong, hygienic, non-corrosive storage. Great
for all areas, functions in temperatures from
-36° to 190°F. 36" & 48" shelves hold up to
800 lbs., 60" shelves hold up to 600 lbs. Order
shelf & post kits separately. Lifetime warranty
against rust & corrosion. Grey. NSF.
18"D
24"D
6345493 9547184
36" Kit
5181954 5813441
48" Kit
3661629 1073867
60" Kit
Post Kit
3599347 3738945
72"H
MOBILE CAMSHELVING™ SETS
by Cambro®
Sets include four vented shelves, four - 72"
posts with swivel chrome casters (two standard,
two with brakes) and connectors. 75" high.
750 lb. weight capacity. Lifetime warranty
against rust. If sets are to be used in a wet
environment, call for pricing on units with
premium non-corrosive casters. Grey. NSF.
36"W
6343682
8488018
48"W
2246096
1292141
18"D
24"D
SLIDINGLID™ by Cambro®
FOOD BOX COLANDER by Cambro®
CAMSHELVING™ WALL SHELVES
Fits on Camwear® food storage boxes to
help operators be more efficient. Clear
polycarbonate. Slides open on food storage
boxes for easy access to contents. No more
lid lifting. Ideal for fruit, vegetable and bread
storage. For use with clear food storage
boxes only.
2300424
12" x 18"
3297934
18" x 26"
18" x 26" x 8" deep colander for food boxes.
Aids in draining, thawing and storing perishable
food products. Kit consists of an 18" x 26" x 9"
deep food box, an 8" deep colander and an
18" x 26" sliding lid.
1412097
8" Deep Colander
7412091
Colander Kit
by Cambro®
12
3 PREPARE
Make good food-prep choices by avoiding
cross-contamination and time-temperature abuse. It is
important to use the right thawing methods and special
handling procedures. Always wash hands before and
after food preparation.
Great for use as a small table or wall shelf.
Virtually indestructible, supports up to 150
lbs. Smooth polypropylene surface, shelf can
be removed and washed. Adjustable shelf
supports to fit wall studs. For indoor or
outdoor locations. Speckled Grey.
0456954
18"W x 36"L
0456566
18"W x 48"L
13
3 PREPARE
3 PREPARE
SAF-T-GRIP® CUTTING BOARDS
by San Jamar®
These boards feature integrated anti-slip
grips to keep boards in place, providing a safe,
slip-resistant cutting surface. Embossed ruler
for easy portioning and cost control. Includes
patented Cut-N-Carry® food safety storage
hook. Stain-resistant copolymer material will
not warp, and resists knife grooves.
Dishwasher Safe. NSF.
6" x 9" x 3/8"
5809967
White
9" x 12" x 3/8"
6938013
White
12" x 18" x 1/2"
0943498
Red
0943613
Yellow
1581339
Brown
0943563
Blue
0943530
Green
0944017
White
9717539
Purple
18" x 24" x 1/2"
4586996
Red
4586319
Yellow
1584069
Brown
4586350
Blue
4586327
Green
4588893
White
ALLERGEN SAF-T-ZONE™ by San Jamar®
CUTTING BOARD BRUSH by Carlisle®
CUTTING BOARD REFINISHER WHITE
Create an allergen safe zone with colorcoded cutting board and tools to protect your
customers from food allergens. Contains
12" x 18" x 1/2" Saf-T-Grip® cutting board,
10" chef’s knife with purple handle, 12"
stainless steel tongs with purple rubberized
dipped handle, and 13" stainless steel
turner with purple rubberized dipped handle.
Thermometer sold separately.
1672583
White poly block, white poly bristles.
5130208
6"
by Carlisle®
SAF-T-WRAP® STATIONS by San Jamar®
COLDMASTER® BATTER PAN
Combines safe dispensing of film and foil with
an integrated dating label dispenser; side
caddies store other tools. Holds all sizes of rolls.
Capacity: Date label rolls: from 3/4"-3" (1.9-7.6
cm) wide; 3¼" (8.25 cm) dia. Film/Foil rolls:
from 12"-18" (30.48-45.7 cm). NSF.
10 qt capacity; accommodates standard size
fry baskets. Holds batter at or below the
SERVSAFE®** guidelines of 40°F for up to
eight hours*. Non-toxic refrigerant gel holds
temperature longer than any other similar
product. NSF Listed. Sold each.
6933899
Use as a designated cart to prepare and serve
food for allergen sensitive customers when
used with appropriate cutting boards and other
tools. 20" x 30" top allows for plenty of space,
cutting board, knives and other tools. Three
shelves with an adjustable middle shelf for
increased flexibility. NSF Listed.
4180841
COLOR GUIDE
DID YOU KNOW?
SAFETY TIPS
Red Yellow Brown Blue Green White Purple -
As many as 40% of all foodborne
illnesses result from poor hygiene.
•
Most cross-contamination occurs in
the food prep area. Ensure tools and
processes reinforce the separation of food
types, emphasize proper sanitation and
limit food spillage during preparation.
• Keep refrigerated product in the cooler
until it is needed.
4883229 Saf-T-Wrap® Station
1564970 Saf-T-Wrap® with Slide Cutter
ANTIMICROBIAL FRUIT AND VEGETABLE
TREATMENT
ONE-PIECE COLOR CODED KOOL TOUCH
TONGS by Vollrath®
ALLERGEN-FREE MEASURING CUPS
Water alone does not kill harmful pathogens.
Monogram® Clean Force® Antimicrobial Fruit
& Vegetable Treatment is EPA-registered and
FDA-cleared to reduce harmful pathogens on
the surface of fresh-cut produce and in wash
water. In addition, the unique formulation
reduces spoilage organisms, removes waxy
residues and helps bolster the appearance of
your produce. Available from your local
US Foods® division.
8419474 2/64 oz.
4181583 5 Gal. Pail System w/Strainer
Handles are heat resistant up to 180°F (82°C).
12". NSF.
Keeping separate allergen-free, color coded
measuring cups in your kitchen can reduce the
risk of cross-contact and accidental exposure
to allergens during the preparation process.
Externally marked purple graduations and
allergen-free logo are imprinted in allergen
purple for easy identification.
3193393 1 Cup
4412279
1 Pint
9261535 1 Quart
3723572
2 Quarts
7473791 4 Quarts
14
SCALLOPED
VERSAGRIP
COLOR
2240844
3301082
5260450
4301081
7248271
9318502
8259137
2301091
5301098
8301095
4240842
5240841
7236789
3301090
Plain
Yellow
Green
Tan
Blue
Red
Black
Easily removes cuts from cutting boards; keeps
boards in perfect shape by removing bacteriaharboring scratches and cuts. Dishwasher Safe.
BPA free.
2698132
by Carlisle®
MOBILE ALLERGEN WORKSTATION
by Cambro®
Meat
Poultry
Fish & Seafood
Cooked Foods
Fruits & Vegetables
Dairy
Allergen
•
Implement a color coding system to
prevent cross contamination.
Inadequate washing (or not washing)
fruits and vegetables is a growing
cause of foodborne illness.
15
3 PREPARE
3 PREPARE
TOUCH-FREE HAND HYGIENE SYSTEM
by Monogram® & Clean Force®
Wash hands without touching germy pumps or
bars of soap. This closed dispensing system
detects waiting hands and releases measured
amounts of moisturized, gently scented foam,
liquid soap or sanitizer. The energy-saving
design reduces batter changes, and the
cartridge for each variety of cleanser fits
easily into the dispensers. Soap and Sanitizer
refills are 4/750 ml. Available from your local
US Foods® division.
3805633 Antibacterial Foam Hand Soap
3503045 Mild Foam Hand Soap
1786770
Foam Hand Sanitizer
8003070 Antibacterial Liquid Hand Soap
5081706 Touch-Free Hand Care Wall
Mount Dispenser, Black
HAND & NAIL BRUSH by Carlisle®
FOOD PREP TOOLS
WALL MOUNT GLOVE DISPENSER
5" x 2" polyester bristles.
2339364
by San Jamar®
5318506
Hand Brush Kit. Includes brush, cord, hanging
hook and instructional hand washing decal.
8084105
HAND SINK
Stainless steel hand sink with side splashes
for extra sanitation. Includes faucet
(add 4344701 for faucet wrist blades).
Sink bowl is 14" W x 10" D x 5" H.
Overall size is 17¼" W x 15¼" D x 13" H.
3½" Drain.
0041020
16
5047402
Round Firm Bristle
Vegetable Brush
Potato, Medium Bristle Brush
AUTOMATIC HANDS-FREE
PAPER TOWEL DISPENSER
The automatic touchless dispenser roll is
completely protected until dispensed. The locks
eliminate theft, yet it is easy to load. Three
adjustable modes allow for paper saving, time
delay and sheet length. Roll refill indicator light.
Available from your local US Foods® division.
2808905 Paper Towel Dispenser
2774297 800 Feet Paper Towel Roll, Brown
2787000 800 Feet Paper Towel Roll, White
Clear Plexiglas® Dispenser.
0090316
4 COOK
Food is safely cooked when it reaches a high enough
internal temperature to kill the harmful bacteria that can
cause illness.
VINYL DISPOSABLE GLOVES
Monogram® gloves are approved for
foodservice. Vinyl gloves are more durable than
poly, closer fitting gloves for medium duty food
tasks requiring good sensitivity. Available from
your local US Foods® division.
POWDER-FREE
POWDERED
6969471
6969497
6969505
6969521
6969620
6969570
6969695
6969612
Small
Medium
Large
XLarge
17
4 COOK
4 COOK
DEEP FRY THERMOMETER by Taylor
FOUR EVENT TIMER by Taylor
Easy-to-read 2" dial. Range 50° to 550°F and
50° to 285°C. Adjustable temperature indicator.
Stainless steel 12" stem with adjustable pan
clip. NSF Listed.
4687034
Four timers with individual beeps. LED lights
indicate when time is up. 99 hour, 59 minute,
59 second timing. 12/24 hour clock. Fold out
stand & magnet. Memory recalls previous timer
event. Count up/count down. Includes button
cell battery.
8818817
PURPLE ONE-PIECE UTILITY TONGS
TURNERS WITH PURPLE HANDLE
by Vollrath®
by Vollrath®
NSF.
6670623
6590613
4749336
2072414
18
NSF.
NATURAL
STEELCOAT X3™
2155350
7445573
4417635
3595194
8043434
5515120
4233702
7816046
DIAMETER
7"
8"
10"
12"
ALLERGEN FOLDING
THERMOMETER
ECONOMY ALLERGEN DIGITAL
THERMOMETER by Taylor
DIGITAL POCKET TEST
THERMOMETER
Keep your trusty thermometer close at hand
with this foldable innovation. It’s small and
compact, fitting perfectly in a coat or an apron
pocket. It’s also magnetic and includes a
convenient lanyard. With quick precision, a
large digital display and a purple hue, it’s easy
to read and identify as an allergen-safe utensil.
For hot or cold items, it’s sure to become your
favorite food-safety tool. -40°F to 450°F.
9723966
Color-coded to reduce the risk of crosscontamination. Purple color for use in allergy
programs and kits. NSF Listed. Easy to read extra
large LCD. -40°F to 302°F (-40°C to 150°C).
6799043
Digital Pocket Test, -58° to 300°F, Red Sheath,
Clip & Battery Included.
9330861
ANTIBACTERIAL THERMOMETER
by Taylor
TYPE K THERMOCOUPLE
THERMOMETER WITH PROBE by Taylor
DUAL TEMPERATURE THERMOCOUPLE
& INFRARED by Taylor
Reduce the risk of cross-contamination with
antibacterial Safe-T-Guard™ case. Unique case
design inhibits bacterial growth and doubles as
a calibration wrench. Dial models feature a 5"
stem and a 0° to 220°F range.
4313938
1" Dial Pocket Test
Temperature range -58° to 662°F. Accuracy:
+/- 1% of reading. Resolution 0.1°F/0.1°C.
Hold feature. Recalibratable. Oversized 1.1"
LCD readout. 3.9" K-type thermocouple probe
included. 2 AAA batteries included.
7805500
Waterproof thermometer, -67°F to 572°F.
Includes HACCP temperature zone safety
indicator lights, an antimicrobial case, & a
step down probe. Carrying case & two AAA
batteries included.
1595453
PROPER INTERNAL
TEMPERATURES
DID YOU KNOW?
SAFETY TIPS
The National Restaurant Association
estimates the average cost of a foodborne
illness outbreak at more than $75,000.
•
Do not interrupt cooking times by
partially cooking food.
•
Ensure that product is cooked to the
correct internal temperature.
SILICONE BASTING BRUSHES
by Carlisle®
™
6"
9½"
12"
16"
WEAR-EVER® FRY PANS WITH PURPLE
HANDLE by Vollrath®
Heavy duty stainless steel with Ergo Grip
handle. NSF.
2023923
6" x 3" Solid, Beveled
9061182
8¼" x 2⅞" Solid
Unique bristle design carries and spreads
liquid better than ordinary silicone basting
brushes. Withstands temperatures up to 500°F.
Convenient molded-in hanging hook grabs pan
edges to keep brush from sliding in. Stain and
odor resistant; Dishwasher Safe.
5565379
2"W
4973541
3"W
Seafood: 145°F for 15 seconds
Steak: 145°F for 15 seconds
Pork: 145°F for 15 seconds
Beef or Pork Roast: 145°F for 4 minutes
Ground Meat: 155°F for 15 seconds
Mechanically Tenderized Beef:
145°F for 3 minutes
Poultry: 160°F for 15 seconds
19
5 HOLD
H-PANS™ by Cambro®
5 HOLD
Foods held properly ensure food safety and fresh
quality. Foods must be held at the right temperature and
covered appropriately using equipment and tools for
their designated purpose.
20
SANDSTONE ONYX
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 w/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 w/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 w/Handle
2302859
Hinged Cover
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 w/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 w/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 w/Handle
DID YOU KNOW?
SAFETY TIPS
“FAT-TOM” is what bacteria usually
requires for growth – Food / Acidity /
Temperature / Time / Oxygen / Moisture
•
Focus on time and temperature control,
but don’t forget about protecting the
food from contamination.
•
Cover food and install sneeze guards
to protect food from contaminants.
Covers also help maintain a food's
internal temperature.
™
H-Pans deliver hot performance. Built to
withstand temperatures from -40°F to 375°F.
Perfect for microwave oven or steam table
applications. Available in Sandstone or Onyx.
Camwear® seal covers fit H-Pans™ as well.
Sold each. NSF.
SANDSTONE ONYX
ULTRA PAN CARRIER® by Cambro®
Thick polyurethane foam insulation retains
temperatures and keeps food fresh and safe
for hours - no electricity required. Unbreakable,
ergonomic, molded-in handles for comfortable
two-person carrying. Single, 9" nylon latch for
quick and secure opening and closing. Door
removes for easy cleaning. Speckled Grey.
Casters and dolly sold separately.
0903096
•
Hold hot food at 135°F or higher.
Hold cold food at 41°F or lower.
•
Pack food densely. The more product
that is held together, the better the
temperature retention.
21
5 HOLD
5 HOLD
WATERPROOF ALLERGEN DIGITAL
THERMOMETER by Taylor
WATERPROOF DIGITAL THERMOMETER
Color-coded to reduce the risk of crosscontamination. Purple color for use in allergy
programs and kits. NSF Listed. Includes
Safe-T-Guard antimicrobial additive in the case
and sleeve. 1.5mm FDA step-down probe.
Waterproof and dishwasher safe. -40°F to 450°F
(-40°C to 230°C). Field recalibrateable.
6799035
Antimicrobial case and sleeve. -40°F to
450°F (-40°C to 230°C) +/- 1°F in HACCP
temperature ranges. On/Off switch with auto
shut off. Dishwasher Safe.
0442996
60 MINUTE LONG RING TIMER by Taylor
DOMED BAR CENTER by San Jamar®
Heavy-duty stainless steel construction.
Soft touch rubber turn knob. Rubberized base
for no slip.
0443531
22
by Taylor
Attractive domed cover for increased
capacity and seals upon closing keeping
garnishes fresh while keeping out
contaminants. Includes one 2 quart insert,
four 1 pint chillable inserts and two snap-on
caddies. Dishwasher, refrigerator and freezer
safe. When open this center measures
24"W x 8"D x 8"H. NSF.
7479132
Domed Bar Center
9479106
1 Pint Chillable Insert, 1 Ea.
8479123
2 Quart Chilable Insert, 1 Ea.
COLOR CODED POCKET
THERMOMETERS by Taylor
COLDMASTER COOLCHECK™
FOOD PANS by Carlisle®
Color coded dial and sleeves for use in food
safety and HACCP Programs. 1" color coded
dial with shatterproof lens. Color coded pocket
sleeve with patented built-in calibration wrench.
Temperature range: 0°F to 220°F (-10°C to
100°C).
7379528
Purple (Allergen)
7724530
Yellow (Poultry)
5724600
Red (Raw Meat)
3715238
Brown (Cooked Meat)
5510164
Blue (Fish)
Color changing pans allow you to quickly
see when temperatures are no longer safe
eliminating the guessing game behind food
safety. When color is blue, food is at a safe
temperature and when white it is above the
food safe temperature. With one overnight
charge in your freezer food can safely be held
below 41°F for 6-8 hours. Reduces waste by
“telling” workers when food temperature is safe.
FDA Approved. Dishwasher Safe and NSF
Listed.
8962656
Full Size, 6"’ Deep
8962664
Half Size, 6" Deep
8962672
Third Size, 6" Deep
8962680
Third Size with Divider, 6" Deep
8962698
Sixth Size, 6" Deep
POCKET TEST
THERMOMETER
0° to 220°F, 1" Dial with Sheath & Clip,
Bi-Metallic, Recalibratable, NSF, 2/Pk.
4734976
MINI DOME® by San Jamar®
Compact, chillable and modular for maximum
flexibility. Modular design connects to standard
Dome® or Mini Dome®. 1 quart is chillable with
ice or 4358503 refreezable packs to keep
product fresh with less waste. Deep tray and
domed cover allow increased capacity for rush
hours. Also great for beverage stations. NSF.
4963153 1 qt., 1 Connector, 2 End Caps,
Chillable
5592340 2 qt., 1 Connector, 2 End Caps
4358503 Replacement Ice Packs, 6 Pack
COLDMASTER® COLDBOWL by Carlisle®
COLDMASTER® CROCKS by Carlisle®
COLDMASTER® STANDARD FOOD PANS
12 quart capacity. Keeps food at or below 40°F
for five hours. Non-toxic refrigerant gel holds
temperature longer than any other similar
product. NSF Listed. Sold each.
1768084
2 quart. Freeze overnight. Keeps contents at
40°F or lower for up to eight hours. Optional
lids and pumps to enhance your condiment
service.
1164672 White Crock
$66.49
7339781 Clear Solid Lid
$10.29
1104694 Clear Slotted Lid $10.29
9339789 Clear Pump Lid
$10.29
1339795 Condiment Pump $14.69
7199433 3 Hole Organizer $116.49
by Carlisle®
GRIPLID® by Cambro®
TRAY TAG by Chef's Line®
Molded-in polyurethane gasket on the lid
grips the side of the food pan, reducing spills.
The GripLid® reduces the risk of crosscontamination during food transport.
0209676
Full Size
8316119
Half Size
0263624
Third Size
5532445
Sixth Size
Designed to help you manage your inventory
and reduce food waste, this kitchen aid is
simple, yet indispensable. The Tray Tag helps
you track time, date and first-in, first-out
inventory rotation. Assists kitchen staff in
both organization and storage, using an easy
labeling product for sheet pans. 12/Bag.
8926826
Freeze overnight, fill with prechilled foods and
they’ll hold food temperatures at, or below,
41°F for eight hours. Fits standard food pan
templates. All pans are 6" D.
BLACK
3193844
8192072
4193843
5193842
6269518
WHITE
3199999
6199996
6199988
5199989
9199985
Full Size
Half Size
Third Size
Third Size Divided
Sixth Size
SHEET PANS
Designed for medium to heavy duty use, these
pans are built with a coated galvanized bead
wire for added strength. Built-in concavity for a
more even cooking surface. 3003 natural finish
aluminum. 1"D.
Full Size. 17¾" x 25¾".
9339896 18 Gauge, Medium duty
8339897 16 Gauge, Heavy duty
Half Size. 12⅞" x 17¾".
7339898 18 Gauge, Medium duty
23
6 COOL
6 COOL
Food that is not going to be served immediately must
be taken out of the temperature danger zone as soon as
possible. Ice-water bath, ice paddle, or blast chiller are
effective methods for proper cooling.
RAPI-KOOL® PLUS by San Jamar®
LOUD RING TIMER by Taylor
WATERPROOF PEN THERMOMETER
Rapid cooling has never been easier or more
effective. No fill line - simply fill with water,
cap and freeze. Constructed of durable
polycarbonate for long life. NSF.
5786447 64 oz.
5786611 128 oz.
Four channel digital timer with loud 100
Decibel ring. Four 10 hour channels, each with
a distinctive ring and visual alerts. Anti-microbial
and water resistant housing with large LCD
display. Includes 4 AA batteries.
1592617
by Taylor
BRACKET FOR RAPI-KOOLS
1.5mm FDA recommended step down probe.
On/off switch and recalibrateable. Min/max
registry and hold features. -40°F to 450°F
(-40°C to 230°C). Dishwasher Safe. NSF.
6924286
by San Jamar®
Black plastic bracket to hang Rapi-Kools.
Sold 2 per pack.
0939918
24
DID YOU KNOW?
SAFETY TIPS
Improper cooling is one of the more
frequent (and dangerous) food safety
violations. Food should be cooled as
rapidly as possible.
•
Never place large quantities of hot
food in a cooler to cool. Coolers are
designed to keep cold food cold, not
to cool hot food quickly.
•
Rapid cooling helps preserve the
quality (and shelf life) of your food
products.
•
Cool food from 135°F to 70°F
within 2 hours. Pathogens grow fast at
temperatures between 125°F and
70°F. Food must pass through this
temperature range quickly to reduce
this growth.
25
7 REHEAT
WATERPROOF THERMOCOUPLE
by Taylor
7 REHEAT
Easy-to-read dual LCD display, state of the art
advanced microprocessor, 2 second response
time. For use in high-humidity environments.
Wide temperature range: -40° to 450°F or -40°
to 260°C. Accurate from +/- 1°F from 0°F to
270°F. Rugged, impact-resistant construction,
-6' drop test.
4688883
STAINLESS STEEL STEAM
HOTEL PANS
SLOTTED COVERS
18/8 stainless steel. Fits Superior® hotel pans.
Includes slot for serving utensil. NSF Approved.
2329043
Full Size
9329178
Half Size
18/8 stainless steel steam table pans are
your affordable choice for cooking, serving
and storing. 22 gauge pans with sanitary open
bead. Anti-jamming. NSF Approved.
Full Size. 12¾"W x 20¾"L.
DEPTH
QTS.
6329189
1¼"
4¾
4329082
2½"
7½
6329080
4"
14½
8329088
6"
22
Half Size. 10⅜"W x 12⅝"L.
Ensure previously cooked foods are rapidly and
thoroughly reheated through the danger zone to a
proper holding/serving temperature.
1329093
3329091
9329194
DEPTH
QTS.
2½"
4"
6"
4½
6½
11
SAFETY TIPS
26
•
When checking the temperature of
product, make sure the temperature
holds for at least 15 seconds.
•
When checking temperatures on whole
cuts of meat or large birds, always
check the thickest part of the product.
•
Food reheated for hot holding must
be heated to an internal temperature of
165°F within 2 hours.
•
Reheating will take longer if food is not
thawed out first but it is safe to do
when you are short on time.
•
Check temperatures in several parts of
the food to verify even heating.
•
Never use hot holding equipment to
reheat food unless it is built to do
so. Most hot holding equipment does
not pass food through the temperature
danger zone quickly enough. Reheat
food correctly, then move it to the
holding unit.
27
8 SERVE
ALLERGEN BAMBOO PICK
Bamboo pick to assist in the critical
identification of allergen prepared dishes.
9573460 Paddle Pick 4½" 1,200/Box
8 SERVE
Contamination is the biggest threat to food that is ready
to be served. Clean and sanitized utensils, along with a
trained staff, will help minimize cross-contamination.
SPOONS WITH PURPLE HANDLE
ONE-PIECE HEAVY DUTY SPOODLES®
WITH PURPLE HANDLE by Vollrath®
ONE-PIECE HEAVY DUTY LADLES WITH
PURPLE HANDLE by Vollrath®
Stainless steel with Ergo Grip™ handle. NSF.
1316385
Solid
4304876
Perforated
NSF.
5378440
6894995
7725253
NSF.
2200637
4938887
DID YOU KNOW?
SAFETY TIPS
Ice is the forgotten food, and is commonly
mishandled.
•
Clean and sanitize all serving utensils
at least every four hours.
Do not touch the food-contact areas of
dishes or glassware. Hold dishes by the
bottom or edge. Hold glasses by the
middle, bottom, or stem.
•
Use ice scoops to get ice. Never
scoop ice with bare hands or a glass.
A glass may chip or break.
by Vollrath®
•
4 oz. Perforated
4 oz. Solid
5 oz. Solid
Products on display must be protected
from customers using sneeze guards
or be inside closed storage displays.
2 oz.
4 oz.
•
Employees who clear tables need to
wash their hands before running food
to guests.
•
Food that is delivered or catered must
be discarded after four hours if not
held outside of the temperature danger
zone.
29
8 SERVE
8 SERVE
ICE CREAM SERVERS by Carlisle®
Keeps 3 gallon containers of ice cream cold
and at the perfect serving consistency for
hours. Freeze the server for 8 hours and it will
provide up to 10 hours of serving time, keeping
the product at 32°F or below. Dress up your
server with the optional stainless steel shroud.
Cover included.
0311241
Black
5572490
White
4908588
S/S Shroud
9 CLEAN
Bacteria can be spread throughout the kitchen and
get onto hands, cutting boards, utensils, countertops,
and food. Ensure hands, surfaces, and equipment are
properly cleaned and sanitized.
SAF-T-ICE™ TOTES by San Jamar®
Clearly marked, dedicated containers
designed to be sanitary and stay sanitary for
ice transporting. They will not stack, keeping
dirt and bacteria from being transferred. The
0412171 features a shorter size for lighter
carrying and easier washing in dishwashers.
Tri-Grip™ feature provides grab points for
secure pouring at any level. Clean Pour™ design
keeps hand contact points raised off the
floor for more sanitary use. Made of durable
dishwasher safe polycarbonate. 11" dia. NSF.
0412171
5 Gal. (20 Lb.) Capacity, 14½"H
7311632
6 gal. (25 Lb.) Capacity, 17"H
30
SAF-T-SCOOP™ & GUARDIAN™
SYSTEMS by San Jamar®
SAF-T-ICE® SCOOP CADDY
These ice delivery systems prevent ice
contamination by eliminating hand contact and
provides a sanitary holder for the scoop. Made
of durable, dishwasher safe polycarbonate.
NSF. Complete systems include Saf-T-Scoop™,
Guardian Holder and set of mounting
accessories.
9429929
6-10 oz. Complete
0880757
12-16 oz. Complete
8222010
64-86 oz. Complete
Hinged lid caddy. May be mounted to the
outside of your ice machine with screws or selfadhesive strips. Easily removed for cleaning.
For scoops up to 64 oz. 7"W x 6"D x 11"H.
Order scoop separately.
8206468
by San Jamar®
31
9 CLEAN
9 CLEAN
READY-TO-USE CLEANERS
BIOHAZARD RESPONSE SPILL KIT
Monogram®/Clean Force Ready-to-Use
Cleaners are convenient and easy to use.
As foodborne illness affects 1 in 4 Americans
each year, disinfecting and sanitizing hard
surfaces is critical to controlling the influenza
virus which can survive on surfaces like
stainless steel or plastic for 24 - 48 hours.
Proper cleaning and sanitation of the entire
foodservice operation is important for
maintaining a clean and safe operation,
but it is also critical to ensure guests are
satisfied and want to return. Available from
your local US Foods® division.
7911217
Redi San RTU Hard Surface
Sanitizer K37, 6/32 oz.
7911274
TB Disinfectant Cleaner
by EcoLab
Mounting hardware included. OSHA Compliant.
Kit includes the necessary supplies for two
biohazard spills. English and French. Supplies
include: TB Disinfectant Cleaner Ready-to-Use
(1 bottle); Trigger spray nozzle (1 nozzle); Nitrile
gloves (2 pair); 2 oz bag of absorbent material
# Red Z (2 each); Scoop (1 each); Black
disposal bags (2 each); Red disposal bags (2
each); Twist ties (2 each); Face mask (1 each);
Shoe covers (1 each); Bonded wipes (5 each);
Apron (1 each); MSDS for Red Z (1 each);
Biohazard instruction sheet (1 each).
2922409
K51, 6/1 Qt
7911407
Spray Cleaner w/ Bleach K50,
6/32 oz.
SPRAY BOTTLES
All purpose sprayer is the standard for the
industry. Adjustable from a fine mist to a steady
stream. 24 oz. 3 per bag.
5779459
MANUAL BAR GLASS DETERGENT
& SANITIZER
Available from your local US Foods® division.
7911373 Manual Bar Glass Detergent
P17, 100/.5 oz. packets
7911506 Manual Bar Glass Sanitizer
P18, 100/.25 oz. packets
32
MULTI-QUATERNARY SANITIZER
Surface D24 Liquid. Available from your local
US Foods® division.
1483772 5 Liter Dispenser
MEDIUM DUTY ALL PURPOSE
DISPOSABLE TOWELS
Non woven, 13½". White. 150/Cs. Available
from your local US Foods® division.
8991648
RIBBED BAR MOP TOWELS
100% cotton. 16" x 19". Perfect for kitchen or
bar use. 12/Cs.
2382240
24 oz.
7400138
28 oz.
9382235
32 oz.
SANITIZER TEST STATION by EcoLab
Space efficient. Made of high quality ABS
plastic. Recyclable. Great for keeping test strips
organized, safely stored, and readily available
for use.
3636024
HOW TO USE A DISPOSABLE TOWEL
SAFETY TIPS
Step 1.
Pull fresh towels from the case and add to
200 ppm sanitizing solution.
•
Always clean and sanitize your
thermometer before every temperature
reading.
•
Enforce a “clean as you go” policy.
Step 2.
Wipe the dirty surface leaving sanitizer on
the surface for 60 seconds, while picking
up food particles with the towel.
Step 3.
Bring soiled towel back to the sanitizing
solution. *Always keep towels submerged
in sanitizer while not in use.
Step 4.
Repeat until towel cannot be maintained
in a sanitary condition.
33
9 CLEAN
9 CLEAN
ECOLAB PPE CLEANING CHEMICALS KIT
by EcoLab
CLEANTEMP™ SANITIZING
THERMOMETER SYSTEM
THERMOMETER SANITIZER
JAR
Durable and stylish PPE Storage Station
keeps gloves, aprons, oven mitts, protective
eyewear and other PPE items organized and
ready for use when needed. Designed for the
commercial kitchen environment. All content
can be rinsed clean. Kit includes: PPE storage
station; 8 mil Vinyl PVC apron, resistant to fats,
oils, chemicals and abrasions; Elbow-length
nitrile coated gloves provide protection from
chemicals; Goggles with splash protection.
Ships from IL.
6696837
SAF-CHECK™ by San Jamar®
cleanTEMP is an alternative to probe wipes
and a replacement to the current protective
sheath. Filled at the start of each shift with
standard sanitizing solution, cleanTEMP
makes sanitation part of the uniform, saving
time while effortlessly maintaining best
practice. Protect sensitive diners by isolating
temperature monitoring and sanitation with the
purple Allergen-Free cleanTEMP. Sold each.
(Thermometers not included.)
9906918 Green
9906926 Purple
Fill with sanitizer to sanitize thermometers
which slide through lid. 10 oz capacity. Sold
each. (Themometers not included.)
7800899
All-in-one system for thermometer &
sanitizer strips (Sold separately). NSF.
4972634 Chlorine
4972675 Quat
4963500 Chlorine Refill Strips, 2 Rolls/Pk.
4963211 Quat Refill Strips, 2 Rolls/Pk.
TEMP-RITE DISHWASHER STRIPS
PROBE WIPES IN POP-UP DISPENSER
ANTIBACTERIAL PROBE WIPES by Taylor
KLEEN-PAILS® by San Jamar®
KLEEN-PAILS® by San Jamar®
KLEEN-PAILS CADDY™ by San Jamar®
by Taylor
by Taylor
Attach the test strip to a utensil or the rack
and wash the item. If the indicator color has
changed, the dishwasher is maintaining the
proper temp (180°F). 25/Cs.
1431998
Single use design for prevention of cross
contamination & spread of bacteria.
70 wipes/dispenser.
8996514
70% Isopropyl alcohol.
100 single use wipes/box.
4688636
Reduce cross-contamination risks by keeping your
cleaning solutions and food storage
containers separate. Green Kleen-Pails are meant
for soap and cleaning solutions. Red Kleen-Pails
are designed for sanitizing solutions. Meets HACCP dedicated use mandates. 10 qt. pail features a
pour spout. NSF.
Red
Green
9266297
7134257
3 Qt.
3290491
1140193
6 Qt.
9265935
4149746
8 Qt.
9429937
6429930
10 Qt.
Reduce cross-contamination risks by keeping
your cleaning solutions and food storage
containers separate. Can be customized to your
use with write-in panel. NSF.
Yellow
Blue
7633241
7958549
6 Qt.
This dedicated, portable system comes
complete with an extra-durable pail,
integrated spray bottle holder and specially
labeled spray bottle. Design also includes a
pour spout, comfort-grip stainless steel handle,
engraved fill-marks and instructions for use in
English and Spanish.
4429940
Safety Data Sheets
Manual
Dear Restaurant Manager:
As your cleaning chemical supplier, we are pleased to provide you with this Safety Data
Sheets Manual. This manual addresses the Occupational Safety and Health
Administration’s (OSHA) Hazard Communication Standard (HCS) and proper handling of
hazardous chemicals in the workplace. Many portions of this manual can be used to create a
written Hazard Communications Program.
Included in the manual:
• A review of OSHA laws
• A training presentation script for you to read and complete with information specific to
your restaurant
• Visual aids to help employees get a better understanding of Safety Data Sheets
• A training log to help you maintain records
• A hazardous chemical list to log the products in your restaurant that are considered
hazardous
• A “non-routine tasks” list to record any occasional or unusual jobs during which an
employee could experience chemical exposure
• A contractor acknowledgment form to verify training of any contract personnel who could
have exposure to chemicals at your work location.
INCLUDES
DVD TRAINING
What you need to provide:
• An SDS for each chemical product in your restaurant
If you have any questions about the manual or your responsibilities under the OSHA Hazard
Communication Law, please contact Customer Service at 800-35-CLEAN or 800-352-5326.
Sincerely,
Ecolab Inc.
1
SANITIZER TEST PAPERS
SANITIZER TEST STRIPS: QT-40
Chemically treated paper strips change to
indicate sanitizer level.
8347635 Chlorine Solution (200/Tube)
7347636 Quaternary Solution (100/Tube)
by EcoLab
34
Dispenser contains one 15’ roll of test paper
and a color comparison chart. Comparison
chart included. Measures 0, 150, 200, 400 and
500 ppm. Works best in non-alkaline quaternary ammonium sanitizing solution.
5807169
CHLORINE TEST STRIPS: FREE
0-300PPM by EcoLab
Measures free (available) between 0-300 ppm.
Comparison chart included. Reads in about
5-10 seconds. Plastic vial contains 100 test
strips. This test strip will allow the user to test
varying levels of Free (available) Chlorine on
the basis of differential color changes, from
0-300 ppm.
5933643
© 2013 Ecolab USA Inc. All rights reserved.
FSS081413.
KLEEN PLUG™ by San Jamar®
SLICER CLEANING TOOL by Carlisle®
GHS STATION - TRAINING MATERIALS
Eliminates the time and waste of wrapping beer
taps when not in use, as required by health
codes. Innovative stepped design fits into a
variety of beer tap openings. Sold 5/Pk.
6951743
Helps keep hands and fingers away from
slicer blade. Easy clean-up of slicers without
disassembling slicer. Slicer tool has scraper on
one end for scraping hardened foods. Single
use scrub pads wrap around the slicer cleaning
tool for thorough cleaning. Tool and scrub pads
are sold separately.
9964248
Cleaning Tool
Ea.
9964537
Scrub Pads
60/Pk.
by EcoLab
Ecolab’s GHS Training Aids facilitate staff
training on the new safety data sheets (SDS)
and hazardous chemical labels. Includes: 3-hole
punched Safety Data Sheets (SDS) Manual
- English; DVD Training Aid - English and
Spanish; OSHA required employee training log.
Ships from IL.
1402537
35
9 CLEAN
9 CLEAN
ECOLAB FIRST AID BURN KIT WITH
METAL CASE - MEDIUM by EcoLab
FDA approved. Meets ANSI standards. OSHA
Compliant. Can render first aid up to 24 people.
Kit includes (Refill Items): 2x6 Water Jel Burn
Dressing (2); Burn Ointment Box/10; 3x3
Gauze Pads; 1x5yds Blue Adhesive Tape;
Triangular Bandage; Eye Dressing Box/4;
CPR Protector w/one way valve; PVP Iodine
Wipes Box/10; Blue Ripflex; Regular Ice Pack;
Scissors; 4oz Eye Wash; First Aid Handbook;
2 Pair Nitrile Gloves; Abdominal Pad 5x9;
25 Blue Finger Cots; Blue Fabric Knuckle
Bandages Box/40; Blue Fabric 1x3 Strip
Bandages Box/100; Blue Fabric Fingertip
Bandages Box 25; Elastic Strip Bandages
7/8x3 Blue Box 50; Roller Bandage 2x5yd
4780498
ALLERGEN
Both food allergies and foodborne contamination can
lead to serious and, in some cases, life-threatening
illness. Taking safety precautions by incorporating
allergen management into your operations goes
hand-in-hand with implementing food safety practices.
ECOLAB SPRAY BOTTLE HOLDER :
3 UNIT by EcoLab
Durable and rugged, this spray bottle
storage station is constructed of high-impact
polypropylene to withstand years of heavy use.
Makes for a stylish and convenient storage
solution that is wall-mountable. Mounting
hardware included. Spray bottles not included.
Ships from IL.
2714922
36
MANI-KARE® BANDAGES by San Jamar®
FIRST AID KIT
Specifically designed for minor wounds that
can contaminate foods during preparation.
Bright blue. Kit contains 600 strip
bandages, 240 small fingertip bandages,
240 knuckle bandages, 150 large fingertip
bandages, and 150 2" x 3" patch bandages.
3961067
Includes: Non-aspirin tablets (12); Antacid
tablets (6); Insect sting pads (10); Burn cream
packets (10); Blue sheer strip bandages (32);
Blue fingertip bandages (10); Blue knuckle
bandages (8); Plastic bandages (25); Woven
patch (2); Gauze rolls (2); Gauze pads, 3" x 3"
(3); Gauze pads, 4" x 4" (2); Non-adherent pad,
2" x 3" (2); Triangular bandage (1); Eye pad,
(1); Eye wash (1); Triple antibiotic ointment (12);
Alcohol wipes (10); Hydrocortisone cream (12);
Combine pad (1); Finger guards (2); Splinter
out (1); Scissors (1); Tweezers (1); Plastic case
with gasket (1); First aid instruction guide (1);
Adhesive waterproof tape (1); Latex disposable
gloves (1 pair); Instant cold pack (1); Reusable
hot/cold pack (1).
9506965
37
ALLERGEN
ALLERGEN
MOBILE ALLERGEN WORKSTATION
ALLERGEN FOLDING
THERMOMETER
Keep your trusty thermometer close at hand
with this foldable innovation. It’s small and
compact, fitting perfectly in a coat or an apron
pocket. It’s also magnetic and includes a convenient lanyard. With quick precision, a large
digital display and a purple hue, it’s easy to read
and identify as an allergen-safe utensil. For hot
or cold items, it’s sure to become your favorite
food-safety tool. -40°F to 450°F.
9723966
ECONOMY ALLERGEN DIGITAL
THERMOMETER by Taylor
WATERPROOF ALLERGEN
DIGITAL THERMOMETER by Taylor
Color-coded to reduce the risk of crosscontamination. Purple color for use in allergy
programs and kits. NSF Listed. Easy to read
extra large LCD. -40°F to 302°F (-40°C to
150°C).
6799043
Color-coded to reduce the risk of
cross-contamination. Purple color for use in
allergy programs and kits. NSF Listed. Includes
Safe-T-Guard antimicrobial additive in the case
and sleeve. 1.5mm FDA step-down probe.
Waterproof and dishwasher safe. -40°F to
450°F (-40°C to 230°C). Field recalibrateable.
6799035
Use as a designated cart to prepare and serve
food for allergen sensitive customers when used
with appropriate cutting boards and other tools.
20" x 30" top allows for plenty of space, cutting
board, knives and other tools. Three shelves with
an adjustable middle shelf for increased flexibility.
NSF Listed.
4180841
ALLERGEN SAF-T-ZONE™ by San Jamar®
ALLERGEN BAMBOO PICK
ALLERGEN-FREE STORAGE CONTAINERS
ALLERGEN-FREE MEASURING CUPS
Bamboo pick to assist in the critical
identification of allergen prepared dishes.
9573460
Paddle Pick 4½"
1,200/Box
by Cambro®
by Cambro®
Designate allergen-free ingredients using
Camsquare food storage containers. These
containers include easy-to-identify purple
graduations and allergen-free imprint on the
opposite side. Purple seal covers feature an
inner and outer seal to help keep ingredients
safe from cross-contamination, even during
transport.
Containers
Keeping separate allergen-free, color coded
measuring cups in your kitchen can reduce
the risk of cross-contact and accidental
exposure to allergens during the preparation
process. Externally marked purple graduations
and allergen-free logo are imprinted in allergen
purple for easy identification.
3193393 1 Cup
4412279
1 Pint
9261535 1 Quart
3723572
2 Quarts
7473791 4 Quarts
QT.
EACH
2
4504728
4
7529930
6
9338689
8
9741157
Seal Covers
38
CASE OF 6
9250639
1050140
3863019
8532429
QT.
EACH
CASE OF 6
2&4
6&8
9204250
2788090
2105194
5592227
Create an allergen safe zone with colorcoded cutting board and tools to protect your
customers from food allergens. Contains
12" x 18" x 1/2" Saf-T-Grip® cutting board,
10" chef’s knife with purple handle, 12"
stainless steel tongs with purple rubberized
dipped handle, and 13" stainless steel
turner with purple rubberized dipped handle.
Thermometer sold separately.
1672583
DID YOU KNOW?
SAFETY TIPS
Fifteen million Americans have food
allergies and account for 200,000
emergency room visits per year.
•
8 foods account for 90 percent of all
food-allergy reactions: Peanuts, Tree Nuts,
Soy, Fish, Milk, Crustacea, Eggs, Wheat
Separate food before and after
preparing menu options to create
allergy-free foods, as well as to avoid
cross-contamination during storage,
preparation and cooking.
•
Cooking does not eliminate the chance
of a person having a reaction. Even a
trace amount from a ladle or spoon
that was used to pour peanut sauce
then simply wiped off and used for
a different sauce could cause a peanut
allergy.
39
TIPS FOR ALLERGEN-FREE FOOD PREPARATION
ALLERGEN
Dining out can be an enormous challenge for people with food allergies. Cross-contact is a major concern, as even a slight
amount of an allergen could be dangerous. Each year, 150 people die of food-allergen-related complications, and half of
them die away from home.
There have been few resources for the foodservice industry in this area. Currently, only the states of Rhode Island and
Massachusetts require food-worker training on food allergens. The FDA Food Code requires only that the person in charge
has general knowledge of the eight major allergens and symptoms of a reaction. The continuing discussion about food
allergies could lead other states to require training on food allergens, but in the meantime, it is essential to put these
practices in place:
Avoid Cross-Contact
Allergen-free ingredients must not come into contact with ingredients containing allergens. If food-contact surfaces,
equipment and utensils are not sanitized properly, allergen proteins may remain on them. This could be disastrous to people
with food allergies.
The major causes of cross-contact are:
TURNERS WITH PURPLE HANDLE
PURPLE ONE-PIECE UTILITY TONGS
by Vollrath®
by Vollrath®
Heavy duty stainless steel with Ergo Grip™
handle. NSF.
2023923
6" x 3" Solid, Beveled
9061182
8¼" x 2⅞" Solid
NSF.
6670623
4749336
6"
12"
6590613
2072414
9½"
16"
ONE-PIECE HEAVY DUTY LADLES WITH
PURPLE HANDLE by Vollrath®
NSF.
2200637
4938887
• Improper food labeling
• Inadequate ventilation
• Shared equipment (including utensils, aprons,
self-serve stations and cooking oils/fryers)
• Poor sanitation of preparation areas
Small kitchens require extra care in this area. If training, resources and space are limited, allergen management demands
careful planning. Commit to preparing allergen-free food at specific times, on pre-set days, with specifically designated
equipment.
2 oz.
4 oz.
Ensure Safe Supplies, Equipment and Storage
•
•
•
•
•
•
Label equipment that is to be used solely for allergen-free ingredients. This includes but is not limited to shelving,
storage containers, reach-in refrigerators, mixing bowls, cutting boards, utensils, measuring cups and thermometers.
Require kitchen staff to use clean aprons, uniforms and gloves when handling allergen-free foods.
Require that staff change into clean chef coats, aprons and hats before preparing allergen-free foods.
Use separate workspaces and tools to prepare foods containing allergens and allergen-free foods.
If you absolutely cannot avoid using common workspaces and/or tools, thoroughly clean and sanitize them with
commercial cleaning products and commercial dishwashing systems. A simple wipe-down or rinse won’t get
the job done.
Store allergen- and gluten-free ingredients in clearly labeled, tightly sealed containers in an area reserved solely for
allergen-free items.
Manage Your Ingredients
•
•
•
•
SPOONS WITH PURPLE HANDLE
by Vollrath®
Stainless steel with Ergo Grip™ handle. NSF.
1316385
Solid
4304876
Perforated
40
ONE-PIECE HEAVY DUTY SPOODLES®
WITH PURPLE HANDLE by Vollrath®
WEAR-EVER® FRY PANS WITH PURPLE
HANDLE by Vollrath®
NSF.
5378440
6894995
7725253
NSF.
4 oz. Perforated
4 oz. Solid
5 oz. Solid
NATURAL
STEELCOAT X3™
2155350
7445573
4417635
3595194
8043434
5515120
4233702
7816046
Ensure that your food vendors declare food allergens on package labels, so you know exactly what you’re getting.
Do not purchase from manufacturers who change or substitute ingredients without notice, especially if your restaurant
is labeled allergen-friendly.
Prohibit your kitchen staff from running to the local grocery store to purchase to cover shorts, outs or small quantities.
Take the time to get this right. More mistakes happen when time is short.
Consumers require safe dining choices away from home. Chefs who provide them keep their guests safe, healthy and loyal.
US Foods® is your partner in meeting this challenge and making the transition as safe and seamless as possible.
DIAMETER
7"
8"
10"
12"
Tree Nuts
Fin Fish
Shellfish
Peanuts
Wheat
Milk
Eggs
Soy
FOODBORNE ILLNESS IS COMMON, COSTLY AND PREVENTABLE
An outbreak of foodborne illness occurs when a group of people consume the same
contaminated food and two or more of them contract the same illness.
• The CDCP estimates
that each year, one in six
Americans (48,000,000
people) get sick, 128,000
are hospitalized and 3,000
die from foodborne illness.
• Survivors of food poisoning
can experience long-term
health consequences.
• The five most common
causes of foodborne
illness are purchasing
food from unsafe sources,
failing to cook food
adequately, holding food
at incorrect temperatures,
using contaminated
equipment and maintaining
poor personal hygiene.
42
• Many bacterial microbes
must multiply before enough
are present in food to cause
illness. Given warm, moist
conditions and enough
nutrients, one bacterium,
dividing itself every half hour,
can produce 17,000,000
progeny in 12 hours.
• Using a thermometer helps
you know, rather than guess,
when your food is hot and at
safe temperatures.
• Foodborne diseases are
largely preventable, though
there is no one-step
prevention measure. Instead,
contamination must be
prevented and limited at each
step from the farm to the
table.
• Global food chains transmit
foodborne, disease-causing
organisms worldwide,
increasing the frequency
and number of locations in
which illnesses occur. Rapid
urbanization boosts the risks,
as people eat more food
prepared outside the home,
which may not be handled or
prepared safely.
43
NOTES
FOOD SAFETY 9 STEPS CHECKLIST
RECEIVE
Check and record the
temperature of food
as it arrives. Keep
thermometers handy
for use throughout
your operation
Refuse, quarantine
or return any product
that fails your
temperature check
STORE
Store food 6" from the
wall and 6" up from the
floor. Slotted shelves
should be used for
proper air circulation
All items should be
covered, labeled and
dated
Transport refrigerated
and frozen foods to the
proper storage facility
immediately after
receiving
Make sure thermometers
are properly placed and
monitored regularly.
Keep refrigerated areas
at 40ºF or below and
freezers between 0ºF
and -10ºF
Check and record all
expiration dates and
package integrity
Store bulk foods out of
potentially contaminated
shipping cartons
Place incoming
shipments on dunnage
racks to keep it off the
dock floor
Store food in air-tight
containers. Use food
pans (with lids),
ingredient bins and food
storage boxes to keep
your kitchen organized
and safe from
infestations & bacteria
The packaging of food
and non-food items
should be intact and
clean. It should protect
food and food-contact
surfaces from
contamination
To prevent crosscontamination, store
food in the following
top-to-bottom order:
1. Ready-to-Eat Food
2. Seafood
3. Whole Cuts of Beef
& Pork
4. Ground Meat & Fish
5. Whole & Ground
Poultry
Keep a storage
temperature log with
daily entries
44
PREPARE
To ensure effective and
thorough hand and nail
cleaning, use a quality
nailbrush. Nailbrush
systems are available to
keep the brush handy,
encourage use and keep
the brush clean
Place glove holders by
hand washing sink to
promote hand washing
prior to placing gloves
on hands
COOK
Thermometers should be
used to ensure food
maintains the proper
temperatures
Check the temperature in
the thickest part of the
food. Take at least two
readings in different
locations
Verify the calibration of
your thermometers at
least once per week
Properly clean and
sanitize all prep areas
prior to beginning prep
Inspect each food item
for freshness and quality
Ensure that all frozen
foods have been thawed
properly through cooking,
microwave, or under
running water
Sanitize food contact
surfaces a minimum of
every 4 hours
Keep refrigerated product
in the cooler / refrigerator
until it is needed
Provide tasting spoons
to allow employees to
verify product is
produced to meet
specification
requirements but also to
ensure tasting practices
do not contaminate
product
HOLD
Use garnish centers
that allow lids to be
closed to prevent
cross-contamination
and keep foods fresh;
also chillable to prevent
temperature abuse
When holding hot food,
always pre-heat your
transporter—whether
it’s a beverage server or
a food carrier or holding
cabinet
Foods being held for
service should have
temperatures checked
and recorded regularly
Fill food containers to
correct level to prevent
overfilling and to allow
sufficient temperature
exchange
FOOD SAFETY 9 STEPS CHECKLIST
ALLERGEN
CONTINUED
HOLD
2 Hour Rule - Any food
kept at the danger zone
for too long must be
thrown out. No amount
of cooking can reverse
the amount of spoilage
caused by bacteria
Products on a steam
table lose moisture
rapidly. Keep pans
covered when not in use,
stir frequently, and add
liquid as needed
REHEAT
Food must be reheated
to an internal
temperature of 165°F
within two hours
Always stir product
thoroughly before
checking temperatures
Unless your steam table
comes to a rapid boil,
reheat your products
on the stove or in the
oven so they go through
the danger zone rapidly
CLEAN
Use separate and
dedicated cleaning and
sanitizing pails to clean
stations, tables and
counters. Tables should
be wiped down with
surface disinfecting
wipes between turns.
Separate towels should
be used for tabletop
and chair
Check rinse temperature
to make sure it’s at
180ºF in high temp dish
machine
Utilize test strips to verify
that sanitizer is used at
the correct concentration
COOL
Always pre-cool hot
products before
refrigeration. Use an
ice bath or other method
so products cool rapidly
Make sure that product
is cooled to less than
41°F within 6 hours
using the two stage
cooling process
If the food hasn’t
reached 70°F within
two hours, it must be
reheated and then
cooled again
Establish a cooling log
to allow employees to
document proper cooling
46
SERVE
Avoid contaminating
ice by using scoop
systems that stop hand
contact with ice. Use
dedicated ice totes for
safe ice transport and
storage
Flatware and utensils
should be properly
stored and dispensed
to minimize bare hand
contact
Use utensils and tools
to minimize bare hand
contact with ready-toeat foods
Food that is delivered
or catered must be
discarded after four
hours if it cannot be
held outside of the
temperature danger
zone
Organize a master
cleaning schedule & self
inspection
Be sure to use a
waterproof thermometer
that can be placed in a
protective case and
run through the dish
machine to validate
that the maximum
temperature is achieved
Remember to clean all
carts between uses
ALLERGEN
Use purple colored items
for quick identification by
employees
CONTRIBUTORS
Special thanks to the following key contributors
for their valuable insight and support:
Create separate storage
areas for allergen and
gluten-free ingredients
Your employees should
be able to tell customers
about menu items that
contain potential
allergens. At minimum
have one person
available per shift to
answer customer's
questions about
menu items
When customers say
they have a food allergy,
you should take it
seriously
FOOD SAFETY SPECIALTIES INC.
When describing dishes,
include sauces,
marinades garnishes
and how they are
prepared (For example,
peanut butter is
sometimes used as
a thickener in sauces or
marinades. This
information is critical to
a customer with a peanut
allergy)
Identify any secret
ingredients. While you
may not want to share
the recipe with the
public, staff must be
able to tell a customer
who asks
Wash your hands and
change gloves before
prepping food
47
We’re here to help protect your brand.
To place an order, contact your US Foods® sales
representative or visit us online.
usfoods.com
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