Disposable Solutions Guide: Thinking Outside the Box

JANUARY 2022 - DISPOSABLES SOLUTIONS // GORDON FOOD SERVICE®

NUTRITION RESOURCE CENTRE

THINKING OUTSIDE THE BOX

DISPOSABLE SOLUTIONS JANUARY 2022 EDITION

Prepared by Gordon Food Service Nutrition Resource Centre Included: Evaluating Disposable Needs Alternative Solutions Understanding Material Types Questions to Guide Disposable Decisions Inventory Checklist

nutritionrc@gfs.com www.gfs.ca

THINKING OUTSIDE THE BOX

DISPOSABLE SOLUTIONS Within the rapidly changing foodservice environment today, our focus remains on creating solutions that are successful in meeting the needs of our Gordon Food Service customers, including those challenges faced amid the ongoing pandemic.

We continue to strive to find new and creative ways to support you in maximizing the dining experience for the people you serve while also reducing costs.

In the pages that follow, you will find evidence-based, best practice alternative solutions for your consideration. You will also find tips & tricks to help guide your decision in purchasing single-use disposables for your food service operation.

Warm regards, Gordon Food Service® Nutrition Resource Centre

Click here to review our Mix & Match Meal Solutions Guide

STAY CONNECTED WITH GORDON FOOD SERVICE gfs.ca/email gfs.ca/ideacentre

Are Disposable Products Required in Healthcare Food Service Establishments?

FACT: Industrial dishwashers (or 3-compartment sinks) are sufficient to properly clean and sanitize tableware to kill viruses.

FACT: From an infection control perspective, disposable products are NOT required for patients infected with COVID-19.

FACT: There is no scientific evidence indicating COVID-19 can be spread through food or food packaging.

FACT: Using sanitized, reusable tableware prevents harm to the environment but also your budget!

At this time, no food safety regulation agencies suggest that single-use disposables are 'safer' than reusables.

Disposables should be conserved and only used when absolutely necessary!

For more information, please contact your Gordon Food Service Senior Living and Healthcare Sales Consultant.

SOURCE: Food safety during the COVID-19 pandemic

ALTERNATIVE SOLUTIONS TO DISPOSABLE PRODUCTS

BEST PRACTICES SOLUTIONS ALREADY AT YOUR FINGERTIPS! INDUSTRIAL DISHWASHERS Most viruses are killed between 140°F - 150°F Dishwashers that use heat to sanitize have a washing temperature of 140°F - 165°F and a sanitizing rinse of 180°F Keep a temperature log to ensure you are meeting minimum temperature requirements.

Document & be diligent in checking!

3 - COMPARTMENT SINKS The sanitizing step in the third sink MUST use: hot water with a minimum temp of 171°F for two minutes OR chemical sanitizing solution at the proper concentration.

Use test strips to ensure your sanitizing solution is at the appropriate dilution.

Contact your chemical supplier for additional guidance!

STAFFING SHORTAGES : WHAT'S THE DISH? More than ever, disposable products are being utilized to navigate the impacts of staffing shortages; however, there are alternative solutions!

Solutions that encourage flexibility and allow for delegation or reallocation of food service staff to other essential tasks (i.e washing dishes) may limit the overall use of disposable products.

Have an emergency or simplified menu in place Include easy to prepare items and/or easy to follow recipes.

Include cold finger foods or ready-to-eat items (i.e sandwiches & salads) Cook extra food now to freeze for future use while you still have a full staff complement Consider bringing in extra staff now to help with this!

Purchase more ready-to-use ingredients, such as frozen diced onion, to reduce prep time.

HELPFUL HINT: Staff handling used or dirty food service items should wash their hands IMMEDIATELY after removing gloves

UNDERSTANDING YOUR DISPOSABLE PURCHASES

BEST PRACTICES CHOOSING THE RIGHT FIT COMMON MATERIAL TYPE

EXAMPLE

MICROWAVE SAFE?

.

HIGHLIGHTS & BEST USES

YES

Suitable for ready-to-eat foods Crack & leak resistant Available in a variety of shapes & sizes Goes from freezer to microwave

Paper & Molded Fiber

YES

Colours range depending on amount of recycled paper content Superior strength & cut resistant Can be made to repel water & prevent 'soak-through' Goes from freezer to microwave

Foamed Polystyrene (EPS)

NO

Polypropylene (PP)

Polystyrene (PS)

Aluminum Foil

*Unless otherwise specified

YES *Low heat resistance

NO

Suitable for hot liquids Strong & lightweight Available in a variety of grades Excellent heat retention & cold insulation Often coated with anti-fog material Cut & leak resistant Available in a variety of shapes & sizes Can be frozen

One of the most widely recycled materials Goes from freezer to oven

HELPFUL HINT: Use the 'Environmentally Friendly' category filter in Gordon Ordering to view single-use products that have a lower environmental impact.

MAKING A CHOICE: QUESTIONS TO GUIDE DISPOSABLE DECISIONS

1) Do I have enough staff to wash dishes? Can I reallocate any available staff to these essential tasks?

2) Do my employees have the knowledge & tools to ensure that safety & sanitation standards are maintained?

3) Does my budget allow for the purchase of disposable products?

4) Do I have adequate storage space?

MAKING THE MOST OF YOUR REUSABLE ITEMS

INVENTORY CHECKLIST If you choose to make the most of the REUSABLE items you already have on hand, don't forget to check your inventory status!

Do you have all of the supplies you need?

Are they in good condition or do some need to be replaced?

Do you have the necessary equipment to be able to provide a successful meal delivery/service?

TRAYS (FIBERGLASS/POLYPROPYLENE)

CUPS/TUMBLERS/MUGS/GLASSES PLATES BOWLS CUTLERY/SERVING UTENSILS PLATE COVERS (STAINLESS STEEL/POLYCARBONATE)

COFFEE/TEA CARAFES DISHWASHER RACKS (FLATWARE/COMPARTMENT/PEG)

CARTS (UTILITY/DELIVERY/BUSSING/MOBILE RACK)

For more information on items available through our partnership with UNITED RESTAURANT SUPPLIES, please contact your Gordon Food Service Senior Living & Healthcare Sales Consultant.