General Hotel is ServSafe Certified!
At General Hotel, we take food safety and sanitation procedures very seriously. It can be the life or death of any restaurant or foodservice facility. Most of our sales, technical and management teams are ServSafe Certified, the National Restaurant Association’s industry standard in food safety training. This guarantees that you are getting the most up to date information and access to the newest products needed to create a safe facility. We want to help you to create a safe atmosphere to ensure that your customers will not be at risk of contracting a food borne illness, or have a serious allergic reaction 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.
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. In addition, with so many customers having a wide variety of serious food allergies, are you prepared to create an allergen-free zone in your kitchen? We can help!
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. At General Hotel, we will thoroughly evaluate your new or existing facility’s operation for HACCP complianceand safe food handling practices. 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, as well a large number of food safety specific products to make the entire process easier for your staff.
Let us develop and implement the HACCP plan that is right for you!
The Basic Rules of Food Safety
- Raw and cooked foods should be kept separated.
- Raw vegetables should be washed thoroughly.
- Employees should wash their hands and all utensils and cutting boards after handling uncooked foods.
- Raw meat should be cooked to an internal temperature of 160F degrees; raw poultry to 180F degrees; and raw fish to 160F degrees.
- Hot foods should be kept at a temperature above 140 F degrees.
- 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)
Feel free to call any of our salespeople to personally customize a HACCP package and flow plan for your business! Contact us today!