Lock In Freshness, Lock Out Risk www.cambro.
Protecting Food Safety, Freshness and Quality Putting the right processes in place to ensure the food you prepare and serve to your customers is safe will go a long way toward protecting your customers, your brand and your business. That’s why Cambro® has developed StoreSafe Store Fresh®, our comprehensive approach to food safety, while maintaining optimal freshness and food quality.
Receiving Storage S H E LV I N G Serving Storage C O N TA I N E R S Prep & Cooking Holding & Transport HACCP RISKS This guide will help you identify and protect against the three most common sources of risk to food safety: Time - Temperature Abuse Allowing food to remain in the "danger zone" of 41˚ to 140˚F (5˚ to 60˚C) for four hours is what time-temp abuse is all about. In this zone, bacteria can grow rapidly to dangerous levels, making food unsafe to consume.
Receiving POTENTIAL RISKS WAYS TO REDUCE RISK 1 Inspect product deliveries and reject any deliveries of food that doesn’t look or smell fresh. 2 Replace all corrugated cardboard and transfer products from cardboard to sterile food boxes to protect against dirt and pests entering your kitchen. 3 Quickly store perishables in cooler within 15 minutes, as lack of refrigeration promotes the growth of harmful microbes in food.
Dunnage Racks Store food at least 6" above the floor away from dirt and pests. ColanderKits™ Keep fresh produce elevated away from liquids or juices to maintain peak freshness and food safety. KD Service and Utility Carts Flex Station Service Carts cambro.
Storage C O N TA I N E R S POTENTIAL RISKS WAYS TO REDUCE RISK 1 Store food in containers with tight-fitting reusable lids to protect against cross contamination and to extend the shelf life of foods. 2 To minimize the risk of raw foods contaminating cooked foods, keep raw and cooked foods separate and store them away from each other in the cooler. 3 Cover, label and date all containers and rotate food based on First In, First Out (FIFO) system to ensure peak freshness.
Food spoilage is caused by a combination of air and oxygen, moisture, light, microbial growth, and temperature. What can you do? Use Cambro Seal Covers on your storage containers to keep out air, moisture and reduce cross contamination. Seal Covers for Camwear® and Polypropylene GN Food Pans HOW MUCH IS FOOD WASTE COSTING YOU? Flat Cover A basic cover for food pans that protects food contents and makes it easy to stack pans while reducing the risk of cross contamination.
Storage S H E LV I N G POTENTIAL RISKS WAYS TO REDUCE RISK 1 Regularly clean shelving to stop bacterial growth, and immediately wipe spills on or under shelving. 2 Use rust and corrosion free shelving, especially in wet environments, to maintain sanitary storage conditions. 3 Keep all products covered and stored at least 6" above the floor to prevent contamination from pests or dirty floors. 4 Maintain separate storage areas for meat, fish, dairy and produce to reduce risk of cross contamination.
PG Antimicrobial protection inhibits the growth of mold, fungus, and bacteria. It’s embedded into the shelf plates, so it will never scrape off, wash off or wear out. Shelf Identification Labels Open-ended Camrack® for Washing Shelf Plates cambro.
Prep & Cooking POTENTIAL RISKS WAYS TO REDUCE RISK 1 Reduce handling and the risk of contamination by using multi-tasking products, such as High Heat H-Pans™, that can go from cold to hot applications. 2 Use colander pans to defrost meats and poultry to keep potentially contaminating juices away from other foods. 3 Never thaw food at room temperature or reheat on steam tables to prevent food from lingering at unsafe temperatures.
Colander Pans Food stays fresher for longer when juices drip and collect away from the food. No more soggy tomatoes! Ideal for prepped produce, storing seafood on ice and defrosting meats. High Heat H-Pans™ This one pan goes from prep to cooler to microwave or oven to steam table for reduced handling and fewer chances for contamination. FlipLid® Reduces points of cross contamination because lid doesn’t need to be removed to access contents. cambro.
Serving POTENTIAL RISKS WAYS TO REDUCE RISK 1 Cover food and ice when not in use to protect against contamination. 2 Avoid direct contact with food by using proper utensils. Use a scoop to get ice and keep it contaminant-free. 3 Maintain safe temperatures: hold cold foods at or below 41˚F (4˚C) and hot foods above 135˚F (51˚C) during service. 4 Use pans that keep food cold, such as ColdFest ® pans, without the use of messy and possibly contaminated ice. 12 cambro.
Versa Food Service System This fully portable food bar keeps food cold without electricity. Plus, the sneeze guard protects food from contamination with harmful microbes. Hand Sink Cart Bring this mobile hand wash sink with you to any venue. Washing hands in a dedicated hand wash sink significantly reduces the risk of contamination. SlidingLid™ Ice Caddies Holds ice for days, even in heat and humidity. The sliding lid helps reduce the risk of contamination and provides easy access.
Holding & Transport POTENTIAL RISKS WAYS TO REDUCE RISK 1 Use preheated or prechilled insulated carriers to hold and transport food while maintaining safe temperatures. 2 Tight-fitting lids help to maintain temperatures and protect contents from spills and cross contamination during transport. 3 Fill insulated carriers completely to maximize temperature retention or use a ThermoBarrier ® to concentrate hot or cold air.
Cam GoBox® Pro Cart Ultra® UPC300 Ultra Pan Carrier® GripLid™ Lightweight carriers that pack a punch! Made of Expanded Polypropylene (EPP)—an eco-friendly, high-performance insulating material—these carriers are capable of handling significant loads while maintaining temperatures for up to 4 hours. Compact and convenient holding at its best. The door removes for easy cleaning and air drying.
Delivery POTENTIAL RISKS WAYS TO REDUCE RISK 1 Transport delivery items in insulated carriers to maintain safe temperatures and protect food quality. 2 Hold hot and cold foods separately, both while awaiting pickup and during delivery, to maintain safe temperatures. 3 Use tamper-evident packaging or seal containers with adhesive labels to ensure takeout has not been improperly handled during delivery. 4 Choose a carrier with a good fit for your takeout packaging for maximum temperature retention.
Cambro GoBags® for Pizza These pizza bags are made with sturdy yet breathable materials to protect the quality of pizza while keeping it piping hot. Machine washable for easy cleaning. Cam GoBox® These lightweight carriers are made of Expanded Polypropylene (EPP)—an ecofriendly, high-performance insulating material. Half size GoBoxes are the ideal size for delivery, from one drop-off to multiple stops, all while maintaining safe temperatures for up to 4 hours.
Cleaning & Sanitizing POTENTIAL RISKS WAYS TO REDUCE RISK 1 Follow the four steps of proper cleaning: clean, rinse, sanitize and air dry. 2 Store clean equipment and smallwares fully covered and at least 6" off the floor. 3 Always air-dry dishes, drinkware and utensils to reduce risk of cross contamination. 4 Use rust- and corrosion-free equipment in warewashing areas to minimize bacteria growth. 18 cambro.
Camshelving® Drying Racks These non-corrosive drying racks provide space-efficient solutions for sanitary drying and storage, eliminating wet stacking. Mobile units allow for easy floor clean-up and transportation. Removable drying cradles are high temperature dishwasher safe for easy cleaning. Dish Caddies Vinyl Cover for Dish Caddies cambro.
Proper Food Storage In The Cooler Visit StoreSafe Online To prevent the risk of cross contamination inside the cooler, store perishable foods in containers with lids in the following order, from top to bottom: www.cambro.com/StoreSafe Prepared or Cooked Foods ® Find videos, best practices and tips for maintaining food safety online at Keep it Fresh Download the Cambro app for more customized tips on how to extend the shelf life of produce.
