Protecting Your Brand 9 STEPS TO FOOD SAFETYY Steps to a 9 Food Safe Operation The fl ow of food is the path that food takes through your operation. Food safety starts upon receipt of the product and ends with proper serving and clean-up. Represented in the next several pages are items to help ensure a safe food environment along each step of the way. Welcome to 1 6 Food Safety Receive Cool At US Foods, our commitment is simple: “Food. Food Inspect all products during deliveries from approved Food that is not going to be served immediately must People. Easy.” Being food people, it is our responsibility to suppliers to ensure expectations are met, including food be taken out of the temperature danger zone as soon as help you provide the safest food possible. During temperature, packaging, and quality. possible. Ice-water bath, ice paddle, or blast chiller are the past 10 years, we have developed a world-class effective methods for proper cooling. Food Safety & Quality Assurance (FSQA) organization 2 that has demonstrated expertise in delivering 7 fi eld-to-fork solutions for our customers. Store Keep food safe and preserve quality by following good Reheat In this brochure, we share key FSQA insights about the storage guidelines. Proper labeling, temperature control, Ensure previously cooked foods are rapidly and principles of food safety, along with helpful , tips and placement, and rotation will ensure fresh, safe food. thoroughly reheated through the danger zone to a solutions. When you can deliver on your commitment to proper holding/serving temperature. provide safe, quality food, you protect your brand and build loyalty with your customers. 3 Prepare 8 Protecting Your Brand Make good food-prep choices by avoiding Serve Every foodservice operator spends countless hours cross-contamination and time-temperature abuse. Contamination is the biggest threat to food that is ready developing a menu and dining experience that creates It is important to use the right thawing methods and special to be served. Clean and sanitized utensils, along with a a unique brand to drive traffi c and customer loyalty. handling procedures. Always wash hands before and trained staff, will help minimize cross-contamination. Delivering food safely is core to preserving the integrity of after food preparaton. your brand. You can mitigate the risk of foodborne illness 9 through the diligent use of processes and tools. 4 Clean Cook The costs associated with one foodborne incident can Bacteria can be spread throughout the kitchen and get be enormous. The resulting loss of income, customer Food is safely cooked when it reaches a high enough internal onto hands, cutting boards, utensils, countertops, and endangerment, and damage to your reputation are all temperature to kill the harmful bacteria that can cause illness. food. Ensure hands, surfaces, and equipment are properly reasons why proactively engaging in safe food handling cleaned and sanitized. practices is critical in your operation. Please use this resource to help you protect your brand. 5 Hold Foods held properly ensure food safety and fresh quality. Items with GREEN and BLACK numbers are in-stock Foods must be held at the right temperature and covered at US Foods Culinary Equipment & Supplies® appropriately using equipment and tools for their Contributors Items with BLUE numbers ship direct from the designated purpose. We would like to offer a special thanks to the following key manufacturer. Delivery charges are extra, unless contributors for their valuable insight and support: accompanied by this symbol:

To place an order, contact your US Foods® sales representative, call us at 1-888-909-2080, or visit us online at usfoods.com/equipmentandsupplies Blueprint to Safety The Danger of Foodborne Illnesses

Foodborne illness is The CDC estimates that each year Foodborne diseases are largely Each year, millions of Americans roughly 1 in 6 Americans (or 48 preventable, though there is no have allergic reactions to food. common, costly, and million people) get sick, simple one-step prevention Although most food allergies preventable. Each 128,000 are hospitalized, and measure like a vaccine. Instead, cause relatively mild symptoms, year, 1 in 6 Americans 3,000 die from foodborne illness. measures are needed to prevent some food allergies can cause or limit contamination all the way severe reactions, and may even get sick by consuming from the farm to the table. be life-threatening. There is no contaminated foods An outbreak of foodborne illness cure for food allergies. Strict or beverages. occurs when a group of people avoidance of food allergens — consume the same contaminated This problem is more serious and early recognition and food and two or more of them than many people realize. Food management of allergic reactions contract the same illness. poisoning not only sends to food —are important measures to prevent serious health more than 100,000 Americans to the hospital each year – it consequences. The three most common can also have long-term causes of foodborne illness are health consequences. time-temperature abuse, Disease-causing organisms in cross-contamination, and poor food are transmitted far and personal hygiene. A Thermometer Can Make a wide by today’s interconnected global food-chains - escalating Big Difference - A thermometer can make a big difference - you how often and where foodborne illnesses occur. Rapid Many bacterial microbes need can know your food is hot, not urbanization worldwide is to multiply before enough are merely think your food is hot. adding to risks, as urban present in food to cause illness. dwellers eat more food prepared Given warm, moist conditions outside the home that may not SAMPLE KITCHEN and an ample supply of nutrients, be handled or prepared safely. In the typical kitchen layout depicted above, each of the 9 steps one bacterium that reproduces to a safe food operation is displayed in the appropriate area. by dividing itself every half hour Take a look at your kitchen - which steps apply to the flow in your can produce 17 million progeny operation? in 12 hours.

did you know?

A three shelf utility cart comes 1 in handy in the receiving area especially for the smaller items that can get lost when a large order arrives. It will also help to Receive keep the receiving area organized by holding off the floor. Transport to the various storage RECEIVE CHECKLIST areas in the operation is easier and quicker with this cart. Service Did the product come from an approved source? Did the fresh shellfish arrive with the required carts limit excessive lifting by the Do you utilize an approved supplier and product shellstock tags attached to the product to be list? Under the new Food Safety Modernization retained for 90 days? Do you instruct employees staff. Act, it is your responsibility to know your food to understand how to read and maintain this comes from a safe source. documentation to meet regulatory requirements?

Did the product arrive on a clean delivery truck Were all products rapidly moved from receiving to at the correct temperature? Are you using the proper storage? right thermometer for the right task? Are you using an infrared thermometer and probe thermometer to Did you verify that the products received match what safety quickly verify incoming temperatures? is on the invoice? tips

Did you inspect incoming goods for signs of SERVICE CART by Cambro® tampering? Twin-handle cart has a 300 lb. capacity. Three 245⁄16" x 15¾" shelves with ledges • Receiving product is a critical keep contents on the cart. Four swivel casters. Grey. 16¼"W x 32⅞"L x 38"H. step that should be performed by 3402005 a manager or trained employee.

• Always schedule deliveries for when you have time to properly receive them.

• Record product temperatures on the invoice upon receipt. Documentation of proper receiving can be helpful if a problem arises later.

• Never accept a product that is out of temperature, looks like it has been thawed and refrozen, or shows evidence of tampering or mishandling. KLEVER KUTTER™ INFRARED THERMOMETER THERMOCOUPLE WITH RECEIVING SCALE by Taylor CUTTER by San Jamar® WITH LASER by Taylor FOLDING PROBE by Taylor Clear plastic storage bags with wide reclosable Engineered for accuracy. Dual powered - 120V • Ensure proper rotation when track and lip design. Multiple ridges make it easier Features a recessed blade that also prevents Safe non-contact temperature measurement Digital Thermocouple Thermometer w/ with AC adapter or use 6 AA batteries (not to open and close smoothly. Double write-on block putting product away after damage to the contents of cartons by eliminates cross-contamination. Range: Folding Probe. Splash resistant with 1.50mm included). Easy to read 1" LCD remote display allows for date and content labeling. Low density receipt. allowing only a minimal portion of the blade -4˚ to 605˚F/-20˚ to 320˚C. LCD display diameter stepdown probe. -40˚F to 572˚F with mounting bracket. 12¼" x 12" stainless (LDPE), high clarity allows for visual inspection to penetrate the surface. Durable with bright easy-to-read backlight display. range. Field Recalibratable with Hold and F & platform removes for cleaning. Non-skid feet for of contents. ergonomic design, and is dishwasher safe. Registers surface temperature in half a C Selectable features. NSF Listed, Batteries stability. 150 lb. x 0.20 lb. Advanced features: lb./ 1703123 1 Quart Utility, 2 mil. 500/Cs. Red. 3/Pk. NSF. second. Resolution: 0.2˚F or 0.2˚C; accuracy included. kg. conversion, auto tare, auto hold, low battery 1703198 1 Gallon Utility, 2 mil. 250/Cs. 0699587 +/- 2˚F; +/- 1˚C. Distance spot 8:1. 9 volt 3612736 indicator and auto shut off. 115V. 1703164 2 Gallon Utility, 1.75 mil. 100/Cs. battery included. 9348871 1595636

6 7 safety tips 2 • Store bulk foods out of potentially contaminated shipping cartons.

• Store product in clear with tight fitting to minimize Store handling and reduce risk of contamination.

STORE CHECKLIST • To prevent cross-contamination, store food in the proper hierarchy: Is product stored in your cooler so that ready-to-eat Are all frozen items thawing under refrigeration 1. Ready-to-Eat Foods foods cannot be contaminated by raw animal placed in a pan to catch drips and avoid cross- 2. Raw Seafood proteins? contamination? 3. Raw Whole Meats Was all product stored in the original containers or Is shelving properly labeled to ensure everything has 4. Raw Ground Meats was all traceability information transferred to the a place and is stored in the correct place? 5. Raw Poultry new containers? Are all food items covered to prevent contamination? Was all product stored to ensure oldest product is • When in doubt, throw out. The used before newer product? FIFO bottom line for all safe food If product was transferred to new containers, are you using color coding to identify raw proteins? Does each cold holding unit contain a large, easy to handling and storage practices is (Red-Meat, Yellow-Poultry, Brown-Seafood, etc .) read thermometer that is checked daily? that when product safety is in FOOD STORAGE doubt, err on the side of caution Boxes stack securely, fit standard racks and are dishwasher safe. Easy to clean and resists and throw food away. stains, acids and odors. Available in clear, tough polycarbonate for instant food recognition or in affordable white . NSF approved. • Keep a storage temperature log SINGLE PACK SINGLE CASE PACK Clear. 18" x 12" White. 18" x 12" with daily entries. 3½" Deep 7246598 1112556 6 3½" Deep 7090962 4170940 6 6" Deep 8025496 9112541 6 6" Deep 2071660 6170815 6 • Always precool hot products 9" Deep 5025424 8112526 6 9" Deep 8044737 2170942 6 Cover 4025607 2112555 6 Cover 7044738 3164670 6 before refrigeration. Use an ice Drain Shelf 6433197 White. 18" x 26" bath or other method so products Clear. 18" x 26 3½" Deep 5105481 9336884 6 cool rapidly. 3½" Deep 1062876 1112630 6 6" Deep 7044167 9164674 6 6" DEEP 2030542 1112531 6 9" Deep 7068166 5165949 6 9" Deep 1025485 5336896 4 15" Deep 4097036 8504318 3 • Break large quantities of 15" Deep 4025490 2112530 3 Cover 6068167 8165532 6 leftover warm food into shallow Cover 5025515 3112539 6 (no more than 3 inch) pans. Colander 4122883 Drain Shelf 6433205 Leave room around each pan to maximize air circulation. ROUND STORAGE CONTAINERS Easy to keep clean and dishwasher safe. Clear polycarbonate models will not crack, chip or break • Leave the cover off of warm foods SLIDINGLID™ by Cambro® FOOD BOX COLANDER REFRIGERATOR/ under normal use and will withstand temperatures from -40˚ to 210˚F. NSF approved. placed under refrigeration to allow Fits on Camwear® food storage boxes to by Cambro® FREEZER THERMOMETER SINGLE CASE PACK SINGLE CASE PACK Clear Containers Lids more rapid cooling. Cover when help operators be more efficient. Clear 18" x 26" x 8" deep colander for food -20˚ to 60˚F, Hangs or Stands, 2/Cs. 1 qt. 5053681 3020989 12 1 qt. 3053691 3025624 12 cool. polycarbonate.Slides open on food storage boxes. Aids in draining, thawing and storing 1595768 2 qt. 2313377 9012022 12 2, 4 qt. 4025458 6112585 12 boxes for easy access to contents. No more perishable food products. Kit consists of an 4 qt. 9025461 9112566 12 6, 8 qt. 7302862 8112575 12 lifting. Ideal for fruit, vegetable and bread 18" x 26" x 9" deep food box, an 8" deep 6 qt. 6302863 7012024 12 12, 18, 22 qt. 8180838 4112652 6 storage. For use with clear food storage colander and an 18" x 26" sliding lid. 8 qt. 4172342 7112568 12 Seal Covers boxes only. 1412097 8" Deep Colander 12 qt. 2302867 8012023 6 1 qt. 9544362 2300424 12" x 18" 7412091 Colander Kit 18 qt. 1302868 4112579 6 6, 8 qt. 2544344 3297934 18" x 26" 22 qt. 6313365 9020975 6 2, 4 qt. 3544368 12, 18, 22 qt. 4544375

8 9 2 safety Store tips • Rotate food to use the oldest inventory first. Use the first-in, first-out, method to rotate refrigerated, frozen and dry food during storage. and identify all food with dates.

• Every month, clean the condenser fans on your refrigeration. Replace cracked and broken gaskets promptly. Properly maintained equipment works better.

• Store all food OFF the floor. Bacteria grows anywhere there is dirt or food spills, so it is a must to keep shelving and floors clean & organized for INGREDIENT BINS by Cambro® proper food safety. Designed to fit under standard worktables to efficiently store bulk dry ingredients. Slant top slide-back lid for easy access. FDA-accepted poly bin. 29½"L x 28"H. W CAPACITY SUGAR FLOUR • Store food in air-tight containers. 9501990 13" 21 gal. 170 Lbs. 140 Lbs. Use food pans (with lids), ingredient 4309308 16½" 27 gal. 226 Lbs. 150 Lbs. bins and food storage boxes to keep 7502057 21½" 37 gal. 314 Lbs. 225 Lbs. your kitchen organized and safe from infestations & bacteria.

DAY OF THE WEEK DISSOLVABLE FOOD ROTATION LABELS Ensure compliance with FDA Food Code and HACCP food Dissolve completely away in your dishwasher or sink and can be management system. Labels are 2" x 2" and contain English, used on any food storage . 3"W x 2"H with “Item” and Spanish, Mandarin, and French. 250 labels/roll. Sold/roll. “Use By” lines. 7878564 Monday 7878671 Friday 3642410 Roll of 100 Labels 7878598 Tuesday 7878697 Saturday 3642436 Case of 20/100 Rolls 7878630 Wednesday 7878713 Sunday 3642444 Roll of 250 Labels 7878655 Thursday 3642626 Case of 24/250 Rolls SAF-T-KNIFE STATION GLYCOL REFRIGERATOR/ 3642485 Half Size Bulk Dispenser Pack, 250 Labels/Roll, 1¼" x 2" by San Jamar® FREEZER THERMOMETER 3642550 Half Size Bulk Dispenser Pack, Case of 24/250 Roll Enclosed, sanitary container protects knives by Taylor from contamination. Clear door offers Simulates food product temp for more visibility to cleanliness of knives. Easy to accurate reading; not affected by opening see which knife to select. Easy to clean. and closing doors. -20˚ to 60˚ F (-20˚ to Dishwasher safe. NSF. 15˚ C). Hangs or stands on shelf. 6605364 1592559

10 11 2 Store did you know? Regular and thorough

MOBILE CAMSHELVING™ inventory counts SETS by Cambro® Sets include four vented shelves, four - 72" posts with swivel chrome casters (two will help you stay in standard, two with brakes) and connectors. 75" high. 750 lb. weight capacity. Lifetime warranty against rust. If sets are to be used control of usage in a wet environment, call for pricing on units with premium non-corrosive casters. Grey. NSF. and costs. 36"W 48"W 7496581 4280608 18"D 2326825 5275284 24"D

CAMSHELVING™ ELEMENTS SERIES by Cambro® Strong, hygienic, non-corrosive storage. Great for all areas, functions in temperatures from -36˚ to 190˚F. 36" & 48" shelves hold up to 800 lbs., 60" shelves hold up to 600 lbs. Order shelf & post kits separately. Lifetime warranty against rust & corrosion. Grey. NSF. 18"D 24"D 3619079 3750346 36" Kit 3883055 3891751 48" Kit 3744026 3594256 60" Kit Post Kit 3599347 3738945 72"H

CAMSHELVING™ WALL SHELVES by Cambro® Great for use as a small table or wall shelf. Virtually indestructible, supports up to 150 lbs. Smooth surface, shelf can be removed and washed. Adjustable shelf supports to fi t wall studs. For indoor or outdoor locations. Speckled Grey. 0456954 18"W x 36"L 0456566 18"W x 48"L 3 Prepare Vinyl Gloves

PREPARE CHECKLIST

Has the prep area been properly cleaned and Have you provided gloves for employees to utilize san itized prior to beginning prep? Are you providing in handling food? Are you providing glove holders test strips to allow employees to verify sanitizer to ensure gloves are located by hand washing sinks concentrations? Do you provide color coded and to promote hand washing prior to placing gloves on properly labeled soap and sanitizer containers? Are hands? the spray used for cleaning properly labeled? SOAP DISPENSER - 1200 ML SOAP DISPENSER - 700 ML VINYL DISPOSABLE GLOVES Are you providing tasting spoons to allow Monogram® automatic foaming hand soap Monogram® automatic foaming hand soap Monogram® gloves are approved for Is color coding used to identify tools and prep areas employees to verify product is produced to meet dispenser. Large sight window and skylight dispenser. Compact size when space is tight. foodservice. Vinyl Gloves are more durable to prevent cross contamination? (Cutting boards, specification requirements but also to ensure tasting make it easy to check fill status. Sight window and skylight make it easy to than poly, closer fitting gloves for medium duty knives, kitchen zoning, utensils, portion bag stands) practices do not contaminate product? 1785708 know when to change the refill. food tasks requiring good sensitivity. 1785674 POWDER-FREE POWDERED Have hands been properly washed before handling Are food contact surfaces being resanitized every 6969471 6969820 Small foods? Have all hand wash stations been checked 4 hours? 6969497 6969570 Medium to ensure they are functional and properly stocked? 6969505 6969695 Large Have all frozen foods been thawed properly through 6969521 6969612 XLarge Has each food item been inspected for freshness cooking, microwave, or under running water? and quality?

FOAMING HAND SOAP ANTIBACTERIAL FOAMING HAND & NAIL BRUSH HAND SINK by Advance Tabco® AUTOMATIC HANDS-FREE WALL MOUNT GLOVE REFILL HAND SOAP REFILL by Carlisle® Stainless steel hand sink with side splashes TOWEL DISPENSER DISPENSER by San Jamar® Clear Plexiglas® Dispenser. Spa Inspired, green certified and dye-free. High Performance USDA certified antibacterial 5" x 2" bristle brush effectively for extra sanitation. Includes faucet (add The automatic touchless dispenser roll is 0090316 Recyclable. Packed 2/1200 ml and 3/700 ml. hand wash which offers a luxurious lather and cleans hands and fingernails. 4344701 for faucet wrist blades). Sink bowl is completely protected until dispensed. The locks Clear & Mild. Dye Free appealing Plum fragrance. Recyclable. Packed 5318506 14" W x 10" D x 5" H. Overall size is eliminate theft, yet it is easy to load. Three 1758747 2/1200 ml 2/1200 ml and 3/700 ml. Hand Brush Kit. Includes brush, cord, hanging 17¼" W x 15¼" D x 13" H. 3½" Drain. 18 adjustable modes allow for paper saving,time 1758705 3/700 ml 1758788 2/1200 ml hook and instructional hand washing decal. lbs. Ships from GA, NY, TX. delay and sheet length. Roll refill indicator light. Pomeberry. Floral Fragrance 1757624 3/700 ml 8084105 0041020 Sink 2808905 Paper Towel Dispenser 1758762 2/1200 ml 2774297 800 Feet Paper Towel Roll, Brown 1758853 3/700 ml 2787000 800 Feet Paper Towel Roll, White

14 15 3 did you know? Prepare The 8 Most Common Food Allergens account for 90% of all food allergy reactions. They are Peanuts, Tree Nuts, Soy, Fish, Milk, Crustacea, Eggs, and Wheat.

color selection guide Red - Meat Yellow - Poultry Brown - Fish & Seafood Blue - Cooked Foods Green - Fruits & Vegetables White - Dairy Purple - Allergen Saf-T-Zone

SAF-T-GRIP® CUTTING BOARDS by San Jamar® These boards feature integrated anti-slip grips to keep boards in place, providing a safe, slip-resistant cutting surface. Embossed ruler for easy portioning and cost control. Includes patented Cut-N-Carry® food safety storage hook. Stain-resistant copolymer material will not warp, and resists knife grooves. Dishwasher safe. NSF.

SIZE RED YELLOW BROWN BLUE GREEN WHITE PURPLE 6" x 9" x 3/8" 5809967 9" x 12" x 3/8" 6938013 cutting station 12" x 18" x 1/2" 0943498 0943613 1581339 0943563 0943530 0944017 9717539 safety 18" x 24" x 1/2" 4586996 4586319 1584069 4586350 4586327 4588893 Implement a color coding system to prevent cross contamination and create allergen safe zones.

Color-coded tools reinforce proper food preparation guidelines. SAF-T-WRAP® STATION by San Jamar® Purple color Combines safe dispensing of film and foil with an integrated dating label dispenser; alerts staff to side caddiesstore pens, cutters and other tools. The Saf-T-Wrap® Station holds all sizes follow special food of rolls. Capacity: Date label rolls: from 3/4"-3" (1.9-7.6 cm) wide; 3¼" (8.25 cm) dia. Film/Foil rolls: from 12"-18" (30.48-45.7 cm). NSF. procedures to help 4883229 Saf-T-Wrap® Station ® protect guests with ALLERGEN SAF-T-ZONE™ by San Jamar® 1564970 Saf-T-Wrap with Slide Cutter food allergies. Create an allergen safe zone with color-coded cutting board and tools to MonogramTM Food Wrap Film MonogramTM Food Wrap Film ® protect your customers from food allergens. Contains 12" x 18" x 1/2" Saf-T-Grip cutting board, 4833935 12” x 2,000’ Plastic Roll Cutter Box 4833935 12” x 2,000’ Plastic Roll Cutter Box 10" chef’s knife with purple handle, 12" s/s tongs with purple rubberized dipped handle, and 13" 4836169 18” x 2,000’ Plastic Roll Cutter Box 4836169 18” x 2,000’ Plastic Roll Cutter Box s/s turner with purple rubberized dipped handle. Thermometer sold separately. 1672583

16 17 safety tips 4 • Busy cooks cross-contaminate without realizing it. Ask a food safety professional to watch your operation during a peak time, then sit down and adjust your fl ow of Cook food to avoid contamination “hot spots”.

COOK CHECKLIST • Do not interrupt cooking times by partially cooking food. Is product being cooked to the required minimum Are you providing easy to read cooking charts to cooking temperature? ensure employees know the required cooking temperatures? Are you using a fi ne tip quick probe thermometer to allow employees to verify product temperatures Are you verifying the calibration of your TYPE K THERMOCOUPLE DUAL TEMPERATURE proper temperatures quickly? thermometers at least once per week? THERMOMETER by Taylor THERMOCOUPLE & for safer cooking Accuracy +/- 2˚F, min/max hold features. INFRARED by Taylor Have equipment temperatures been verifi ed using Temperature range: -328˚ to 2498˚F (-200˚ Waterproof thermometer, -67˚F to 572˚F. grill, broiler, or fryer thermometers? An internal temperature to 1370˚C). Resolution: 0.1˚F and 0.1˚C. Includes HACCP temperature zone safety Seafood of 145˚F for 15 seconds Field recalibratable for HACCP programs. indicator lights, an antimicrobial case, & a Auto off for extended battery life. Updates step down probe. Carrying case & two AAA An internal temperature two times per second. Includes 9 volt battery batteries included. Steak of 145˚F for 15 seconds and carrying/storage case. 1595453 4693396 An internal temperature Pork of 145˚F for 15 seconds

Beef or An internal temperature Pork Roast of 145˚F for 4 minutes

Ground An internal temperature Meat of 155˚F for 15 seconds

An internal temperature Poultry of 165˚F for 15 seconds

DIGITAL POCKET TEST ANTIBACTERIAL ECONOMY ALLERGEN FOUR EVENT TIMER by Taylor DEEP FRY THERMOMETER THERMOMETER THERMOMETER by Taylor DIGITAL THERMOMETER Four timers with individual beeps. LED by Taylor Digital Pocket Test, -58˚ to 300˚F, Red Reduce the risk of cross-contamination with by Taylor lights indicate when time is up. 99 hour, Easy-to-read 2" dial. Range 50˚ to 550˚F Sheath, Clip & Battery Included. antibacterial Safe-T-Guard™ case. Unique Color-coded to reduce the risk of cross- 59 minute, 59 second timing. 12/24 hour and 50˚ to 285˚C. Adjustable temperature 9330861 case design inhibits bacterial growth and contamination. Purple color for use in clock. Fold out stand & magnet. Memory indicator. Stainless steel 12" stem with doubles as a calibration wrench. Dial models allergy programs and kits. NSF listed. recalls previous timer event. Count up/ adjustable pan clip. NSF listed. feature a 5" stem and a 0˚ to 220˚F range. Easy to read extra large LCD. -40˚F to 302˚F count down. Includes button cell battery. 4687034 4313938 1" Dial Pocket Test (-40˚C to 150˚C). 8818817 6799043

18 19 safety tips 5 • Hold hot food at 135˚F or higher. Hold cold food at 41˚F or lower.

• When holding food, check the temperature at least every four Hold hours.

• 2 Hour Rule – Any food kept at HOLD CHECKLIST the danger zone for too long must be thrown out. No amount of Is product being held at the proper temperatures Are food containers filled to the correct level to cooking can reverse the amount for hot holding and cold holding? Are you using prevent overfilling and to allow sufficient temperature of spoilage caused by bacteria. infrared thermometers to quickly scan large numbers exchange? WATERPROOF DIGITAL WATERPROOF ALLERGEN of cold and hot held products after stirring as THERMOMETER by Taylor DIGITAL THERMOMETER needed? Are utensils that are stored in product properly Antimicrobial case and sleeve. -40˚F to by Taylor • Temperature affects bacteria but used to prevent cross contamination? (Color 450˚F (-40˚C to 230˚C) +/- 1˚F in HACCP Color-coded to reduce the risk of cross- in most cases does not kill it. Are you utilizing the appropriate equipment to coded, standing upright, not cross utilized temperature ranges. On/Off switch with contamination. Purple color for use in allergy Bacteria multiplies rapidly in the programs and kits. NSF listed. Includes promote proper holding such as the correct type between products) auto shut off. Dishwasher safe. danger zone (40˚ to140˚F) of pans? (stainless or plastic) 0442996 Safe-T-Guard antimicrobial additive in the case and sleeve. 1.5mm FDA step-down probe. Bacteria grows slow in a Waterproof and dishwasher safe. -40˚F to refrigerator. 450˚F (-40˚C to 230˚C). Field recalibrateable. Bacteria are dormant when frozen 6799035 (below 32˚F) Bacteria is killed by high temperatures (145˚F & over)

• “FAT-TOM” is what Bacteria usually requires for Growth – Food / Acidity / Temperature / Time / Oxygen / Moisture

COLOR CODED POCKET THERMOMETERS by Taylor POCKET TEST 60 MINUTE LONG RING Color coded dial and sleeves for use in food safety and HACCP Programs. 1" color coded dial THERMOMETER TIMER by Taylor with shatterproof lens. Color coded pocket sleeve with patented built-in calibration wrench. 0˚ to 220˚F, 1" Dial with Sheath & Clip, Heavy-duty stainless steel construction. Temperature range: 0˚F to 220˚F (-10˚C to 100˚C). Sold each. Bi-Metallic, Recalibratable, NSF, 2/Pk. Soft touch rubber turn knob. Rubberized 6995492 Purple (Allergen) 4734976 base for no slip. 6996151 Yellow (Poultry) 0443531 6995849 Red (Raw Meat) 6997050 Brown (Cooked Meat) 6997043 Blue (Fish)

20 21 5 safety Hold tips • Trying to keep product cold on a salad bar or holding table? Stainless steel allows heat and cold to transfer much more effectively than plastic

• Products on a steam table lose moisture rapidly. Keep pans covered when not in use, stir frequently, and add liquid as needed.

• Foods being held for service should have temperatures checked and recorded regularly.

S-SERIES ULTRA PAN CARRIER® by Cambro® Thick polyurethane foam insulation retains temperatures and keeps food fresh and safe for hours - no electricity required. Unbreakable, ergonomic, molded-in handles for comfortable did you know? two-person carrying. Single, 9" nylon latch for quick and secure opening and closing. The National Restaurant Association Door removes for easy cleaning. Speckled Grey. Casters and dolly sold separately. estimates the average cost of a 0903096 foodborne illness outbreak at more than $75,000.

GRIPLID® by Cambro® STEAM TABLE FOIL PAN ROUND ALUMINUM FOIL MINI DOME® by San Jamar® DOMED BAR CENTER Molded-in polyurethane gasket on the lid Disposable aluminum foil pans. CONTAINERS Compact, chillable and modular for maximum by San Jamar® grips the side of the food pan, reducing 9357567 Half Size 2.5”D, 100/Pk. 1 compartment with board/lid combo. flexibility. Modular design connects to standard Attractive domed cover for increased capacity spills. The GripLid® reduces the risk of 9357559 Full Size 3.37” D, 50/Pk. 9360512 7" Round, 200 Ea. Dome® or Mini Dome®. 1 quart is chillable with and seals upon closing keeping garnishes fresh cross-contamination during food transport. Steam Table Foil Pan Lids 7360514 9" Round, 200 Ea. ice or 4358503 refreezable packs to keep while keeping out contaminants. Includes one 2 0209676 Full Size 7737109 Half Size Foil Cover product fresh with less waste. Deep tray and quart insert, four 1 pint chillable inserts and two 8316119 Half Size 7737141 Full Size Foil Cover domed cover allow increased capacity for rush snap-on caddies. Dishwasher, refrigerator and 0263624 Third Size hours. Also great for beverage stations. NSF. freezer safe. When open this center measures 5532445 Sixth Size 4963153 1 qt., 1 Connector, 2 End Caps, 24"W x 8"D x 8"H. NSF. Chillable 7479132 Domed Bar Center 5592340 2 qt., 1 Connector, 2 End Caps 9479106 1 Pint Chillable Insert, 1 Ea. 4358503 Replacement Ice Packs, 6 Pack 8479123 2 Quart Chilable Insert, 1 Ea.

22 23 5 Hold did you know? The cost of foodborne illness from disease causing organisms is estimated at $6.9 Billion.

H-PANS™ by Cambro® H-Pans™ deliver hot performance. Built to withstand temperatures from -40˚F to 375˚F. Perfect for microwave oven or steam table applications. Available in Black or Amber. Camwear® seal covers fi t H-Pans™ as well. Sold each. NSF.

AMBER BLACK AMBER BLACK Full Size. 12¾ "W x 20⅞ "L. Third Size cont’d. 615∕16"W x 12¾ "L. 9302480 7099252 2½ " Deep 6152649 Flat Cover 4078887 9116732 4" Deep 4105847 Solid Cover w/Handle 6090963 9302522 6" Deep 2302859 Hinged Cover 1108893 Drain Shelf Fourth Size. 6⅜ "W x 107∕16"L. 6106249 Solid Cover w/Handle 1140409 2150431 2½ " Deep Half Size. 107∕16"W x 12¾ "L. 9089343 7108939 4" Deep 4042222 8099251 2½ " Deep 6106694 7302524 6" Deep 3302494 9099250 4" Deep 5197256 Drain Shelf 3063435 2302487 6" Deep 2140408 Solid Cover w/Handle 8225625 Drain Shelf Sixth Size. 6⅜ "W x 615∕16"L. 1063437 Solid Cover w/Handle 2101376 1101377 2½ " Deep 5302484 Hinged Cover 1064104 8117590 4" Deep 4302543 Flat Cover 5302526 9101361 6" Deep Half Size Long. 6⅜ "W x 20⅞ "L. 7302888 Drain Shelf 1318427 5136585 2½ " Deep 7101363 Solid Cover w/Handle 4063327 6184808 4" Deep 5302401 Hinged Cover 6063325 Solid Cover 7302532 Notched Cover Third Size. 615∕16"W x 12¾ "L. Ninth Size. 4¼ "W x 615∕16"L. 7302490 7099245 2½ " Deep 6147037 3242336 2½ " Deep 4302493 5099254 4" Deep 3106192 3230646 4" Deep 2302826 2098697 6" Deep 9106238 Solid Cover w/Handle 6302855 Drain Shelf

24 6 Cool

COOL CHECKLIST

Is product cooled to less than 41˚F within 6 hours Have large batches been placed in shallow pans, using the two stage cooling process? Are you small containers, or cooling racks to allow sufficient providing tools to promote proper cooling such as cooling within 4 hours? ice wands and ice baths? Are you providing a cooling log to allow employees to document proper cooling?

safety tips

• Improper cooling is one of the more frequent (and dangerous) food safety violations. Food should be cooled as rapidly as possible.

• Rapid cooling helps preserve the quality (and ) of your food products.

• Total cooling time cannot be RAPI-KOOL® PLUS by San Jamar® BRACKET FOR RAPI-KOOLS WATERPROOF PEN LOUD RING TIMER by Taylor longer than 6 hours. If food has Rapid cooling has never been easier or more by San Jamar® THERMOMETER by Taylor Four channel digital timer with loud 100 effective. No fill line - simply fill with water, Black plastic bracket to hang Rapi-Kools. 1.5mm FDA recommended step down probe. Decibel ring. Four 10 hour channels, each not reached 70˚F within two cap and freeze. Constructed of durable Sold 2 per pack. On/off switch and recalibrateable. Min/max with a distinctive ring and visual alerts. hours, it must be thrown out or polycarbonate for long life. NSF. 0939918 registry and hold features. -40˚F to 450˚F Anti-microbial and water resistant housing reheated and then cooled again. 5786447 64 oz. 5786611 128 oz. (-40˚C to 230˚C). Dishwasher safe. NSF. with large LCD display. Includes 4 AA 6924286 batteries. • Never place large quantities of hot 1592617 food in a cooler to cool. Coolers are designed to keep cold food cold, not to cool hot food quickly.

26 27 7 Reheat

REHEAT CHECKLIST

Is product reheated to 165˚F within 2 hours when Is someone on your team checking and recording the product will be maintained in hot holding? hot holding temperatures prior to opening?

safety tips

• Unless your steam table comes to a rapid boil, reheat your products on the stove or in the oven so they go through the danger zone rapidly.

• Always stir product thoroughly before checking temperatures.

• When checking temperatures on whole cuts of meat or large birds, STAINLESS STEEL STEAM HOTEL PANS SLOTTED COVERS WATERPROOF always check the thickest part of 18/8 stainless steel steam table pans are your affordable choice for cooking, serving and storing. 2329043 Full Size THERMOCOUPLE by Taylor the product. 9329178 Half Size 22 gauge pans with sanitary open bead. Anti-jamming. NSF approved. Easy-to-read dual LCD display, state of the art advanced microprocessor, 2 second Full Size. 12¾"W x 20¾"L. DEPTH QTS. Half Size. 10⅜"W x 12⅝"L. response time. For use in high-humidity • Always clean and sanitize your 6329189 1¼" 4¾ 1329093 2½" 4½ environments. Wide temperature range: -40˚ thermometer before every 4329082 2½" 7½ 3329091 4" 6½ to 450˚F or -40˚ to 260˚C. Accurate from temperature reading. 6329080 4" 14½ 9329194 6" 11 +/- 1˚F from 0˚F to 270˚F. Rugged, impact- 8329088 6" 22 resistant construction, -6' drop test. 4688883

28 29 safety tips

8 • Products on display must be protected from customers using sneeze guards or be inside closed storage displays. SAF-T-ICE™ TOTES by San Jamar® Serve Clearly marked, dedicated containers designed to be sanitary and stay sanitary for ice trans- • Food that is delivered or catered porting. They will not stack, keeping dirt and must be discarded after four bacteria from being transferred. The 0412171 hours if it cannot be held outside SERVE CHECKLIST features a shorter size for lighter carrying and easier washing in dishwashers. Tri-Grip™ feature of the temperature danger zone. Are you storing utensils properly where handles can Are you handling dinnerware, fl atware, and provides grab points for secure pouring at any be grabbed in a sanitary manner? glassware to properly avoid food contact areas? level. Clean Pour™ design keeps hand contact • Hot food should be served at points raised off the fl oor for more sanitary use. 135˚F or above. Cold food should Made of durable dishwasher safe polycarbonate. Are you keeping ice cream scoopers in running Do your servers have easy access to a hand wash 11" dia. NSF. be served at 41˚F or below. water? station? Do you ensure your servers and bus staff 0412171 5 Gal. (20 Lb.) Capacity, 14½ "H are washing their hands frequently? 7311632 6 gal. (25 Lb.) Capacity, 17"H • Flatware and utensils should be Are all serving utensils cleaned and sanitized at least every 4 hours? Are you using scoops and caddies to transport ice? properly stored and dispensed to minimize bare hand contact. Are you using utensils and tools to minimize bare hand contact with ready-to-eat foods? • Serving gluten-free menu options? Remember to maintain strict controls to avoid contamination all the way to the customer.

SIMPULL TOUCH CUTLERY DISPENSER New Touch-Free Cutlery Dispenser. Simpull Touch is more hygienic, saves time for when refi lling with cutlery cartridges, conserves space because of the dispenser’s compact design and reduces overconsumption of cutlery by dispensing utensils one at a time. Dispenser holds up to 3 cutlery cartridges in any combination of fork, spoon or knife. 29"T x 9.6"W x 11.6"D. 2907640 Cutlery Dispenser 1 Ea. Cartridges. Medium Weight, Black, Polystyrene. 2907558 Fork Cartridge 8/100 Ct. 2907566 Knife Cartridge 8/100 Ct . 2907541 Spoon Cartridge 8/100 Ct. SAF-T-SCOOP™ & SAF-T-ICE® SCOOP CADDY GUARDIAN™ SYSTEMS by San Jamar® by San Jamar® Hinged lid caddy. May be mounted to the These ice delivery systems prevent ice outside of your ice machine with screws contamination by eliminating hand contact and or self- strips. Easily removed for provides a sanitary holder for the scoop. Made cleaning. For scoops up to 64 oz. of durable, dishwasher safe polycarbonate. 7"W x 6"D x 11"H. Order scoop separately. NSF. Complete systems include 8206468 Saf-T-Scoop™, Guardian Holder and set of mounting accessories. 9429929 6-10 oz. Complete 0880757 12-16 oz. Complete 8222010 64-86 oz. Complete

30 31 8 Serve did you know? Among the individual food categories, leafy vegetables account for the most illnesses.

VERSA FOODSERVICE SYSTEM by Cambro® Custom designs without the custom price. This stylish, completely portable system goes anywhere and keeps food cold with either ColdFest® pans or Buffet Camchillers®. Easily fi ts through a standard 36" doorway with the sneeze guards and side rails down. Sneeze guards are compliant with 2011 NSF requirements. Units – Black, Tray Rails & End Shelves – Granite Grey. Additional colors available as special order. Ships from CA. 2960789 5' Standard Height Food Bar, 62¾ "H 2961357 Straight Connector - Bar to Bar 2961324 6' Standard Height Food Bar, 62¾ "H 2960938 Corner Connector - Bar to Bar 2960920 5' Tray Rail 8961633 Cart with Dual Tray Rails 2961332 6' Tray Rail 8961559 Buffet Camchiller 1675982 End Self

32 safety tips

9 how to use a disposable wiper

Step 1. Pull fresh towels from the Clean case and add to 200 ppm sanitizing solution.

Step 2. Wipe the dirty surface CLEAN CHECKLIST leaving sanitizer on the surface for 60 seconds, while picking up food Are you using chemicals at the correct Are you using a waterproof thermometer that can be particles with the wiper. concentration to clean and sanitize surfaces placed in a protective case and run through the dish properly? Are you providing test strips to allow machine to validate the maximum temperature Step 3. Bring soiled wiper back to employees to verify sanitizer concentrations? achieved? the sanitizing solution KLEEN-PAILS® by San Jamar® KLEEN-PAILS CADDY™ Has the dish machine been validated to be at the Have you organized a Master Cleaning Schedule & Reduce cross-contamination risks by keep- by San Jamar® Step 4. Repeat until wiper cannot correct temperature and/or sanitizer concentration? Self Inspection? ing your cleaning solutions and food storage This dedicated, portable system comes be maintained in a sanitary condition. containers separate. Green Kleen-Pails are complete with an extra-durable , Do you enforce a “clean as you go” policy? meant for soap and cleaning solutions. integrated spray holder and * Always keep wipers submerged in Red Kleen-Pails are designed for sanitizing specially labeled . Design also sanitizer while not in use. solutions. Meets HACCP dedicated use includes a pour spout, comfort-grip stainless mandates. 10 quart pail features a pour steel handle, engraved fill-marks and spout. NSF. instructions for use in English and Spanish. Green Red 4429940 9266297 7134257 3 Qt. 3290491 1140193 6 Qt. Green Red 9265935 4149746 8 Qt. 9429937 6429930 10 Qt.

THERMOMETER SANITIZER ANTIBACTERIAL PROBE WIPES by Taylor MULTI-QUATERNARY MEDIUM DUTY ALL PURPOSE Fill with sanitizer to sanitize thermometers which slide through lid. 70% Isopropyl alcohol. 100 single use wipes/box. SANITIZER TOWEL 10 oz capacity. Sold each. (Themometers not included.) 4688636 Surface D24 Liquid. Non woven, 13½". White. 150/Cs. 7800899 5551643 5 Liter Dispenser 8991648

34 35 9 Clean

READY TO USE CLEANERS Monogram®/Clean Force Ready-to-Use Cleaners are convenient and easy to use. As foodborne illness affects 1 in 4 Americans each year, disinfecting and sanitizing hard surfaces is critical to controlling the influenza virus which can survive on surfaces like stainless steel or plastic for 24 - 48 hours. Proper cleaning and sanitation of the entire foodservice operation is important for maintaining a clean and safe operation, but it is also critical to ensure guests are satisfied and want to return. 7911217 Redi San RTU Hard Surface Sanitizer K37, 6/32 oz. 7911407 Spray Cleaner w/ Bleach K50, 6/32 oz. 7911373 Manual Bar Sanitizer P18, 100/.25 oz. packets 7911274 TB Disinfectant Cleaner K51, 6/1 Qt.

SANITIZER TEST SAF-CHECK™ by San Jamar® TEMP-RITE DISHWASHER by La Motte Chemical All-in-one system for thermometer & STRIPS by Taylor KLEEN PLUG™ by San Jamar® RIBBED BAR MOP TOWELS SPRAY BOTTLES by Continental Chemically treated paper strips change to sanitizer strips (Sold separately). NSF. Attach the test strip to a utensil or the rack Eliminates the time and waste of wrapping 100% cotton. 16" x 19". Perfect for kitchen All purpose sprayer is the standard for the indicate sanitizer level. 4972634 Chlorine and wash the item. If the indicator color has beer taps when not in use, as required by or bar use. 12/Cs. industry. Adjustable from a fine mist to a 8347635 Chlorine Solution (200/) 4972675 Quat changed, the dishwasher is maintaining the health codes. Innovative stepped design fits 2382240 24 oz. steady stream. 24 oz. 3 per bag. 7347636 Quaternary Solution (100/Tube) 4963500 Chlorine Refill Strips, 2 Rolls/Pk. proper temp (180˚F). 25/Cs. into a variety of beer tap openings. Sold 5/Pk. 7400138 28 oz. 5779459 4963211 Quat Refill Strips, 2 Rolls/Pk. 1431998 6951743 9382235 32 oz.

36 37 9 Clean did you know? Restaurant kitchens should be cleaned at least once a day, including mopping the fl oors, wiping down the counters and cleaning the appliances.

FIRST AID KIT by San Jamar® MANI-KARE® BANDAGES by San Jamar® Includes: Non-aspirin tablets (12); Antacid tablets (6); Insect sting Specifi cally designed for minor wounds that can contaminate foods pads (10); Burn cream packets (10); Thermal blanket (1); Sheer strip during preparation. Bright blue. Kit contains 600 strip bandages, bandages (16); Fingertip bandages (10); Knuckle bandages (8); 240 small fi ngertip bandages, 240 knuckle bandages, 150 large Designer bandages (10); Gauze rolls (2); Trauma pad, large (2); fi ngertip bandages, and 150 2" x 3" patch bandages. Gauze pads, 3" x 3" (3); Gauze pads, 4" x 4" (2); Non-adherent pad, 3961067 2" x 3" (2); Alcohol swabs (10); Antibiotic packets (10); Hydrocortisone cream packets (10); Corabine pad, 5" x 9" (1); Eye pad (1); Eye wash (1); Finger splints (10); Finger guards (2); Latex gloves (1 pair); Instant cold pack (1); Reusable hot/cold pack (1); Triangular bandage (1); Scissors (1); Tweezers (1); Adhesive waterproof tape (1); First aid guide (1). 9506965

38 We’re here to help protect your brand. To place an order, contact your US Foods® sales representative, call us at 1-888-909-2080, or visit us online at usfoods.com/equipmentandsupplies