Author Archives: David Limon
Post By: NSF International 789 N. Dixboro Road, P.O. Box 130140, Ann Arbor, MI 48113-0140 Consumer Hotline: 1-888-99-SAFER Website: www.nsf.orgBuffets are an easy and popular way to serve food at parties. However, if food is left out for long periods, bacteria that cause foodborne illness can become an issue. Bacteria are everywhere, and unlike microorganisms that cause food to spoil, disease-causing bacteria cannot usually be smelled or tasted. Prevention is key, and the best way to prevent foodborne illness is to practice safe food handling. 1. Always wash your hands before and after handling food. Keep kitchen, dishes and utensils clean as well. 2. Cook foods thoroughly. If cooking foods ahead of time, be sure to cook them thoroughly to safe minimum internal temperatures: Beef steaks & roasts should be cooked to 160° F (medium) Pork chops & roasts should be cooked to 160° F (medium) Poultry (turkey/chicken) should be cooked to at least 165° F 3. Keep food hot in the oven (set at 200° - 250° F) or cold in the refrigerator until just before serving. 4. If foods need to be warmed, reheat them to at least 165° F. 5. Hot foods should be held at 140° F or warmer. Use chafing dishes, slow cookers, and warming trays on the buffet table to keep foods warm. 6. Cold foods should be held at 40° F or colder. Keep foods cold by nesting dishes in bowls of ice. 7. Arrange and serve food on several small platters rather than on one large platter. 8. Always serve food on clean plates. Replace empty platters rather than adding fresh food to a dish that already had food in it. 9. Don't let foods sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard any perishable foods that have been sitting out for two hours or more.
Having served the foodservice industry online with a full scale e-commerce website for over 4 years now, Mission Restaurant Supply felt the need to upgrade their website to keep up with today's technology and increasingly savvy shoppers.
The improved website is sure to keep shoppers happy with new features such as the ability to see their order history, sort products, and view several or all items at once in a particular category. Some enhanced features include order tracking online, easier navigation, the ability to calculate shipping cost on the product page, and faster loading pages. Features will continually be added to ensure customers enjoy their shopping experience.
The new website was designed and built by David Limon, Fannie Lewis, and Chris Collins using Miva Merchant 5.5 on a MySQL database. Through the use of CSS, the website is slim in size, keeping search engines happy; and coding is continually being compressed for optimal performance. In addition, credit needs to be given to several O'Reilly Media books, which were extremely handy in building the new website.
Mission Restaurant Supply's sales force includes: three showrooms in Texas (Austin, Corpus Christi, and San Antonio), a bid and contract department, an outside sales team, and a full scale e-commerce website. Other divisions include parts sales, leasing, service (within a 75 mile radius of each showroom) and the newly acquired metal fabrication shop, Mission Metal Fabricators.
Mission Restaurant Supply was ranked #20 in the nation on Foodservice Equipment & Supplies Magazine in 2008 (up from #26 in 2007) and continues to grow in the ranks as they expand their services. Whether shopping online or visiting a showroom, Mission Restaurant Supply continues to be a foodservice industry powerhouse. If you're in the market for restaurant equipment or restaurant supplies be sure to check out Mission Restaurant Supply online at www.MissionRS.com for unbeatable prices and great service!