Storesafe
20Pages

Food Safety Product Solutions

INTRODUCTION The StoreSafe® program was created to identify Cambro products that help operators meet food safety guidelines. StoreSafe has become synonymous with products that reduce handling and points of contamination and are easy to clean, thereby helping foodservice operators to manage a HACCP compliant kitchen. The products featured in this guide will help control the three largest threats to food safety: Time and Temperature Abuse Cross Contamination Poor Personal Hygiene All Cambro products are designed to minimize handling and save time, reducing the risk of foodborne illness....

HAZARDS Cross Contamination: Cardboard cartons containing produce, eggs or meat are often contaminated with deadly bacteria, molds and / or pests that can cross contaminate all points of contact in the kitchen. Food safety begins at the receiving dock. Take precautions against contamination and time temperature abuse by inspecting deliveries immediately. Transfer food out of shipping cartons and quickly transport perishable food to cold storage areas. This ensures food quality and stops bacteria and pests from entering the kitchen on the bottom of shipping containers. Time-Temperature...

product solutions Transfer fresh produce, fish, meat, and poultry into ColanderKits Move unwashed bulk produce into Camcrispers until ready for use • iquids and juices drip directly into L the food box. • mple clearance ensures food does A not sit in liquids. Stores food safely while reducing handling • oll Camcrispers directly from R receiving area into coolers for quick storage. Camwear® Food Box with SlidingLid™ n eria i l bac t rmfu dir t y and a and h t bring g pests ippin vo i d e n ! D o n o i n a t e d s h A m i tc h t h e k i a l l y co n t a p r e p a n d te n t lean po oc ns int...

STORAGE SHELVING An easy to clean, rust-free shelving system is the first line of defense in keeping food safe. Rusty and dirty shelving is a red flag for the health department, signaling a non-HACCP compliant kitchen. Camshelving is simply the most hygienic shelving available in the market. Available with vented shelves that promote air circulation, or solid shelves that catch drips and juices for easy clean up. HAZARDS Cross Contamination: Dust, grease and food spills left on shelving can harbor harmful bacteria, putting stored food at risk. Rusty shelving is impossible to clean and...

product solutions Epox y w i t h co a t e d shelv heav t h ro ugh y use, an ing will ch th meta d l qui e coatin food ac ip or cra ids w ck ly g. On ck rusts il c Sinc and e expos l burn e Ca ed co r r o msh it wi des. , the el ll m o n n o t n e e v i n g re m d e y ov a e r t i m t o b e re p i n s r u s t f l a ce e. d, sa ree ving • helf plates are easy to remove and S run through the dishwasher. • pills quickly wipe clean, reducing S the risk of cross contamination. • amshelving is weldless with no C exposed metal, so there is no place for it to rust or corrode. • afe to -36°F (-38°C),...

HAZARDS Cross Contamination: Contents in open storage containers are exposed to other foods and harmful contaminants. Sticky label residue from masking tape and non-dissolving labels on storage containers can harbor harmful bacteria. Improperly stored food becomes vulnerable to cross contamination and compromised quality. Implementing a HACCP friendly storage system requires: • irst In First Out (FIFO) food rotation F to ensure that food is properly rotated during storage. • asy identification of menu E ingredients to minimize handling. • ompletely enclosing contents to C reduce risk of...

product solutions Camwear® Polycarbonate Camwear® Food Pans Food Pans • se shallow pans to cool prepared U foods. After product reaches safe temperatrures, cover with tight fitting lids to protect contents and reduce handling. Camwear® Polycarbonate Won’t react with food; minimizes potentially hazardous chemical or acidic reaction. Easy to clean and dishwasher safe. Clear, virtually unbreakable polycarbonate allows you to visually identify contents from a distance. Withstands temperatures from -40°F to +210°F (-40°C to +99°C). Camwear polycarbonate keeps contents as cold as stainless pans...

Cross Contamination: Cooling foods in uncovered or loosely covered pans puts it at risk of exposure from other products and harmful bacteria. Food is at the greatest risk for time-temperature abuse during the preparation stage. The improper cooling of hot foods is the leading cause of foodborne illness, followed closely by inadequate reheating. Using products that help operators reduce handling and save time also minimize the risk of time-temperature abuse. Best practices Time-Temperature Abuse: Improper temperature control provides bacteria the ideal conditions for rapid growth,...

product solutions H-Pans™ Reduce handling and the risk of contamination with one pan that can go from prep to cooler to oven to steam table • afe from -40°F to +375°F -40°C to +191°C). S ( • erfect for use in microwaves and steam tables. P • se covers for H-pans to protect contents from U uncooked foods and other contaminants. FlipLids® with Notch for Camwear Pans FlipLids® with Notch for H-Pans Protects food on prep lines ro s s e s h . r t of c poin ng food f a inate le keepi lim f ids® e tion whi and off o ers. FlipL an unt ina co dp am co n t y s o n f o o m i n a t e d mina d s t a l l...

HAZARDS Time-Temperature Abuse: Food held at unsafe temperatures on food bars and prep stations is at risk for rapid bacteria growth. One of the leading causes of foodborne illness is due to poor staff hygiene, particularly failing to properly wash hands. Providing a means for handwashing, even at off-site events is necessary to ensure food safety. To help keep food safe during service, use products that maintain food at safe temperatures and act as a barrier against contaminants. Cross Contamination: Ice stored in uncovered containers and served with bare hands or in dirty glasses can...