We're ServSafe Certified! Are you?

Only by adhering to strict food safety and sanitation procedures can you be sure that your customers will not be at risk of contracting a food borne illness from your foods. Food borne illness outbreaks can cause lengthy lawsuits and large liability claims, as well as misdemeanor convictions. At General Hotel & Restaurant Supply food safety and your customer's health is our top priority. Most of our sales and technical teams are ServSafe Certified, the National Restaurant Association's industry standard in food safety training.

Today, our biggest concern is that your facility is not only clean but sanitary. "Clean" only covers visible cleanliness, "Sanitary" includes the cleaning of invisible dirt and germs. Food borne illnesses can be caused by microorganisms, such as bacteria, yeast, mold, viruses and parasites that are impossible to see.

What is HACCP?
HACCP (Hazard Analysis Critical Control Points) is a comprehensive program designed to maintain proper sanitation and reduce the risk and presence of food borne illness in food service establishments. We will thoroughly evaluate your new or existing facility's operation for HACCP compliance. Following the audit we will work with you and develop a customized HACCP plan to suit your particular establishment. This plan will help to reduce the risk of food borne illness from the time the first case of lettuce is received at your back door until the time when the last plate is washed. A variety of techniques ranging from employee training to operational surveillance can be utilized.

Click here to download "HACCP Made Simpler, A Start-to-Finish Food Safety Walk-Through of Your Facility. (2.5 MB)

Let us develop and implement the HACCP plan that is right for you!

The Basic Rules of Food Safety

1. Raw and cooked foods should be kept separated.
2. Raw vegetables should be washed thoroughly.
3. Employees should wash their hands and all utensils and cutting boards after handling uncooked foods.
4. Raw meat should be cooked to an internal temperature of 160F degrees; raw poultry to 180F degrees; and raw fish to 160F degrees.
5. Hot foods should be kept at a temperature above 140 F degrees.
6. Cold Prepared must be kept at or below 40F degrees.

Here's a great way to remember the principles of proper sanitation: "Keep it Hot or Keep It Cold, Keep it Clean and Keep it Moving!"

Most Common Sources of Contamination:

• Cross-contamination from raw to ready-to-eat food products
• Human hands, coughs and sneezes, hair
• Dirty aprons, smocks, wiping cloths
• Improperly cleaned and sanitized equipment, cutting boards
• Slicing machines, storage trays, utensils, scales
• Improperly cooked foods permitted to cool slowly
• Improper holding temperatures (40F - 140F)

Did You Know...

A 1997 study conducted by the International Food Safety Council revealed some pretty startling results regarding consumers' perception of today's food safety:

• 52% of consumers indicated that food safety has become more important to them today than 1 year ago.
• More consumers are currently concerned about food safety than they are about fat or sodium content of the food they are eating.
• 96% of consumers hold restaurants, food processors, and food manufacturers the most responsible for food safety.
• Only 46% of consumers think that restaurants are doing a good job of ensuring a safe food supply.
• Producers and farmers, supermarkets, food processors, and consumers themselves all ranked higher than restaurants in working to ensure a safe food supply.
• 60% of consumers think that restaurant workers are somewhat knowledgeable about food safety; 31% believe they are not knowledgeable; and a mere 7% believe that they are very knowledgeable.

Here is a list of just some of the items you need to get you started. We carry thousands of items in stock to solve any of your sanitation or food safety concerns. In addition, we have a ServSafe Instructor and Trainer on staff for all of your personal education needs.