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Food Industry News® October 2018
foodindustrynews.com
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Handle Fresh Herbs and Produce Safely Fruits, herbs and vegetables bring the seasonality, freshness, flavor, and healthy-menu perceptions that today’s consumers demand, but
operators need to understand that there are serious food safety risks associated with fresh herbs and produce. In fact, fresh items that are
ALL TYPES OF COMMERCIAL & INDUSTRIAL REFRIGERATION GLYCOL SYSTEMS WALK INS ICE MACHINES
Emergency Service
773-775-4777 SINCE 1977
oct 2018 9-16.indd 12
often eaten raw are a major source of foodborne illness, according to the Centers for Disease Control and Prevention. They contribute significantly to the 48 million reported illnesses per year. Best practices to follow: ■ Train, validate and audit employee hygiene and herb cleaning procedures ■ Wash hands and prep areas before handling herbs and produce ■ Thoroughly wash and sanitize fresh produce before using, even if peeled ■ Log temperatures for food preparation, equipment and storage ■ Consider using prepared, scratch-quality recipe components, particularly ones in which no added cook step is required. - Source: Restaurant Business
Leave your ego at the door every morning, and just do some truly great work. Few things will make you feel better than a job brilliantly done. —Robin S. Sharma
Operator Challenges and Solutions
Our industry operators are facing a common challenge and they have been echoing similar questions: How can we do more or keep up, with less help and money, without sacrificing our brands quality? Foodservice manufacturers view these challenges as their inspiration for developing new solutions. Keeping up with equipment trends helps operators by giving them the resources to know what innovations are being designed for them. Just one example of how a tool has been created to help with all three of the challenges is the highly mobile turbo-mixer called the TRX-22. The manufacturer Sammic, whose brand is known for quality and innovation, saw a need to expand on their popular and proven immersion blenders in order to provide a large-scale solution. The TRX-22, a blending workhorse of the kitchen, was born from the need to provide operators with a tool that would both reduce the expense of attached kettle blenders, while also being flexible enough to be used in almost any environment or container. The mobility of the machine saves tens of thousands of dollars by reducing the number of blenders needed in a large production kitchen. It also saves on labor by processing in bulk. With 3 easily interchangeable attachments, there is not much it can’t handle.
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