The Importance of Sanitation & Food Serving Safety with Hatco

Posted by Melanie Trainor
Server whipping down counter and kitchen staff scrubbing hands

The world we live in is experiencing a pandemic for the first time in a long time and the fear of this illness is high. It is important to take steps and precaution to help prevent the spread of the Coronavirus and help foodservice operations stand tall during these times. Let’s talk about some of the things that can be done.

It’s a well known fact that washing you hands prevents the spread of illness and by now the 20-second rule has been drilled into everyone’s head for everyday use, but it is especially important in foodservice to properly wash your hands before, during and after handling food.

In a kitchen, not only is it important to keep hands clean but it is also important to clean food and sanitize equipment, cooking and serving supplies. Utilizing a hot wash sanitation method is critical, the temperature must reach or exceed 180֯F for proper sanitation. Achieve this by using a dish machine that utilizes Hatco Booster Heaters or soaking pots in compartmentalized sinks that incorporate Hatco Sanitizing Sink Heaters.

With the rise in takeout and delivery it is important that food is held at proper serving temperatures. Food temperature can reach the 'danger zone' which is between 40°F and 140°F, this is where bacteria grows more rapidly and the longer food is in this range the greater the potential for food born illness. Hatco offer several hot holding solutions to keep prepared food within safe temperatures and out of the 'danger zone' including humidified and non-humidified cabinets, heated shelves, buffet warmers, and strip heaters to perfect your takeout operation.

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