Food Safety with Vollrath Products

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Ensure Food Safety with an HACCP Program

What is HACCP?
A Hazard Analysis Critical Control Point (HACCP) food safety system helps you:

Identify the foods and procedures that are most likely to cause foodborne illness
Build in procedures that reduce risk of foodborne outbreaks
Monitor all procedures to ensure food safety

Source: Serving Safe Food: Certification Coursebook © 1995

How Vollrath Does HACCP
Protect your employees and customers with a HACCP program that utilizes these quality Vollrath products:

Color-Coded Nylon Prep Spoons
Color-Coded Kool-Touch® Tongs
Color-Coded Basting Spoons
Color-Coded Cutting Boards
High Temperature Utensils
Antimicrobial Utensils
Steam Table Pans with Covers
Cookware with TriVent® Handles
Warewashing Racks
Cayenne® Heat N Serve Merchandisers

Safe Food Handling Tips

Ensure safe food handling by following these important guidelines and by using Vollrath's color-coding chart to control food contact.

Require strict personal hygiene for all employees.
Follow HACCP guidelines for preventing cross-contamination and storing and handling food.
Cook or heat food to above the recommended minimum temperature.
Keep hot foods hot: 140°F (60°C) and cold foods cold: 40°F (4°C).
Chill cooked food to 40°F (4°C) within four hours.
Reheat food to an internal temperature of at least 165°F (74°C) within two hours.
Clean and sanitize food-contact surfaces and equipment before and after every use and at least every four hours during continual use.
Use Vollrath products to maximize food safety in your operation.