One of the easiest ways for pathogens/bacteria to be transmitted to food is through our hands. Considering all of the things that are touched throughout a given day it is no wonder that handwashing plays a crucial role in the foodservice industry, and more generally speaking, when handling food at all. This is why the installation of hand sinks is such an imperative part of the kitchen design process, not to mention a requirement by your health code. The National Restaurant Association shared this helpful Hand Washing Guide that emphasizes the exact steps and time neccessary to ensure germs are eliminated. This basic, everyday task is one that is incredibly important to the over-arching food safety goal along with the health of your patrons. Did You Know? As a general rule of thumb, a hand sink is required by your health code to be within 20' of every food handling point or food preparation area in your commercial kitchen. Doing this not only ensures there are enough wash stations for all your staff but it promotes better food safety as employees won't have to walk far to lather up. Hand washing demands a set-up explicitly for this task. No food can be washed or cleaned in the hand sink, just as you can't wash hands in the 3 compartment cleaning sink or the prep sink. The hand sinks at your establishment should be complete with both cold and hot water, soap, and paper towels. (This all-in-one soap and paper towel station is a great wall-mount unit to install by your hand sinks and is a popular favorite for our customers!) The hand sinks at Mission come in a number of sizes to cater to your specific needs and volume, with many tight, space-saving designs available. There are also a number of beneficial features for specific models including faucets and side splashes to prevent splatter and slippery floors: At Mission Restaurant Supply you will find a product offering featuring the most trusted foodservice manufacturers including Advance Tabco, Crown Verity and Lakeside, who offer mobile hand washing stations ideal for caterers and other on-the-go applications, in addition to Jaxpro, who hosts some of the lowest prices online! Integrating hand-washing signs by your washing stations in addition to the restrooms is another way to promote the importance of this task (not to mention health inspectors give it a big thumbs up). Stock up on hand sinks for your commercial kitchen and implement the best food safety practices and training at your facility. For questions regarding which unit is right for you, please feel free to give our sales team a call at 800-319-0690 Monday through Friday 7 AM to 7 PM (Central Standard Time).
Ingredient preparation is a crucial part of any foodservice operation and one that requires tremendous attention to food safety principles. Think about all the hands and processes that go into making a dish. Let's take a salad for instance. Washing the lettuce, cutting the vegetables, handling the ingredients- it takes a number of steps to get all the components from storage to preparation and into the salad bowl. By ensuring that produce is kept in a designated prep space, away from any raw food prep surface, the risk of cross contamination is reduced significantly. With San Jamar's best-selling Cut-N-Carry® Cutting Boards each color is designated for a different food group so you can literally monitor which foods are prepped on which surfaces, thus making food safety a top priority. Below are features and benefits to investing in San Jamar's Cut-N-Carry® Color-Coated Cutting Boards:
- The Patented hook design promotes sanitary transport of boards
- Simply hang to dry and store; avoid unsanitary stacking
- Unique co-polymer blend resists cut-grooving without dulling knives
- Withstands continual high-temperature commercial washing without warping
- NSF Certified