Tag Archives: Cambro

Top 5 Food Safety Questions from Day 2 NRA: Ask Shelly the Friendly Health Inspector

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Day 2 at the National Restaurant Association (NRA) Show was a busy one at the Cambro booth. Our guest, Shelly the Friendly Health Inspector answered quite a few questions from booth guests and online posts.
Here are some of the most memorable questions. Ask your own question here: http://www.cambro.com/AskCambro or tweet us @cambro1 with your question.

Shelly the Friendly Health Inspector answering questions

Question Answer
1. Why can’t I re-use single use containers to store my food in if I keep them clean and wash them by hand? 1. While washing by hand can help to prevent chemical and high temperature abuse, you still can’t use single use items to store food in. They are not durable, they may not be made out of material that is compatible with the foods you plan to store, and they are harder to clean.
2. Do I need a hood if I am only using a conduction grill to re-heat pasta and sauce for individual immediate service to the customer? 2. You may need to have a hood and it will depend on the local building department and public health agency. One thing to think about is that once the equipment is in the facility the use may change to something that would require a hood and so they may still require a hood just for that reason.
3. Do employees have to wear sock in the kitchen? 3. No. In fact the FDA food code doesn’t even require that employees wear clothes. However, all clothing needs to be clean and in good repair and hair properly restrained. Sock and proper foot cove3ring are OSHA requirements.
4. Who do I talk to if a facility that is not a serving food doesn’t have paper towels in the public restroom? 4. If the facility doesn’t take your concerns seriously you can always contact your local public agency since public restrooms regardless of if they serve food also have to be properly maintained.
5. Do I have to wear gloves if I properly wash my hands. 5. Yes, even if you properly wash your hands they can still have harmful bacteria or viruses that can be transmitted to food. In fact, the FDA food requires no bare hand contact with ready to eat foods.

 

Shelving, Warewashing, Aluminum Foil – Ask Shelly the Friendly Health Inspector

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Three key questions and answers on these issues featuring Shelly the Friendly Health Inspector.

Top 10 Food Safety Questions from Day 1 at NRA: Ask Shelly the Friendly Health Inspector

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Day 1 at the National Restaurant Association (NRA) Show was a busy one at the Cambro booth. Our guest, Shelly the Friendly Health Inspector answered quite a few questions from booth guests and online posts.
Here are some of the most memorable questions. Ask your own question here: www.cambro.com/AskCambro or tweet us @cambro1 with your question.

Question Answer
1. How long do you have to re-heat frozen soup? 1. You have 2 hours to re-heat properly cooled items to 165 degrees.
2. What can a facility do if their supplier insists on delivering their food when no one is at the facility? 2. Don’t be afraid to ask your local regulator for help in getting the issue resolved since the supplier might be doing unsafe practices with other clients as well.
3. Why as a US citizen am I subject to different food safety regulations from state to state? 3. In the US state’s rights is a big issue and the Food Safety Modernization Act (FSMA)was passed in 2011 to help with this issue so food safety regulations can be more standardized all over the US.
4. What is the number one concern in a restaurant for food safety? 4. Personal hygiene (handwashing, barehand contact, ill employees, etc.)
5. What areas in a restaurant are the biggest concerns? 5. Handwashing stations and making sure employees had access to proper equipment.
6. My facility uses a pizza wheel and then stores it on the counter for the next use is that ok?  I was told it has to be stored in a sanitizer solution. What is correct? 6. It is ok to store in-use utensils on clean, dry, cleanable surfaces so long as they are washed rinsed and sanitized every 4 hours.  However, it would be better to store in an ice bath, under running water, under 41 degrees or above 135 degrees.  Also, it is a violation according to the FDA food code to store in-use utensils in a sanitizer solution since you could introduce an unapproved additive to your food and it may not prevent bacteria growth within food particles.
7. What types of things annoy inspectors during a food safety inspection? 7. Be clean starting in the parking lot, be punctual, be honest, and correct repeat violations.
8. I have grated cheese that I keep on ice, but I have a hard time keeping it below 41 degrees what can I do? 8. This is a challenging issue for lots of facilities.  Frist have the cheese tested to see if temperature control is required.  Then make sure the ice bath has enough water to come in contact with the whole container up to the level of the food.  Make sure the container is a good temperature conductor and is covered when not in use.  Finally, make sure to have small quantities.
9. What are the requirements to be a health inspector? 9. It will change depending on different jurisdictions.  However, most counties require a BS degree with 30 hours of science.
10. Can I require an employee that wears a wig to wear a hair net? 10. Yes the FDA food code states hair has to be adequately restrained and a wig is considered hair and can still introduce a physical hazard to the food.

Ask Cambro at NRA

Camshelving Drying Rack System: Dry. Store and Roll all in One.

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We’re excited to announce the launch of of our much anticipated Camshelving® Drying Rack System that combines the corrosion resistance and strength of Camshelving® and Camshelving® Elements with the convenience of easy drying.

This utilitarian drying system securely holds, trays, cutting boards, lids, baking sheet pans and plates during the drying process while providing convenient, sanitary storage and maximizing holding space and easy access. Fits all 24” Wide Camshelving®, Camshelving® Elements, Mobile or Stationary 24” – 72” (610 to 1830 mm) in length.

Additional Features & Benefits:

  • Lifetime warranty against rust and corrosion on posts and traverses.
  • Promotes safety by eliminating moisture.
  • Mobile unit allows for easy floor clean-up and transportability.

For information on these products, visit the:

Camshelving Drying Rack product page by clicking here or

the Elements Drying Rack product page here.

Cambro School Solutions: A Treasure Box That’s Easy To Find

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From salad bars to fresh fruit snack stations, school are pursuing various avenues to get more kids hands on with fruits and vegetables. But why should this just be a mealtime event?

The Challenge

Develop unique and interesting ways to reward and entice kids to try fruits and vegetables going beyond lunchtime.

The Solution

The treasure box. Brenda Robinson, Foodservice Director for the Bakersfield (CA) School District was inspired by the treasure chests where teachers keep small rewards for their students. The customized solution is a Food Box with a hygienic sliding lid and a compact Camchiller® to keep fruit and vegetables at safe temperatures for extended periods of time. Increased consumption and knowledge of a variety of fruits and vegetables The idea is to get students to look at fresh, healthy produce snacks as special treats.

Bakersfield - CA - Healthy Snack BoxThe Results

“Many children grow up not wanting to try vegetables… We find that knowledge and tasting in the classroom makes students more likely to eat it in the cafeteria.” says Brenda Robinson. The results show an increased consumption and knowledge of a variety of fruits and vegetables.

For more school solutions, visit www.cambro.com/schools.

A Caterer Shares a Cambro Secret

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Caterer Challenge 2The Caterer Challenge Part II: Share The Secret is almost over – though you can still participate at www.cambro.com/secret until the end of April.

One of the most interesting entries came from Robert Coleman of Cafe Joshua Catering Company in West Palm Beach, Florida.

Cafe Joshua Catering

“We are not just a caterer, but also a not-for-profit training kitchen for formerly homeless men and women. We teach our clients the catering business and then assist them in finding employment or hire them to work in our catering business as social enterprise employees. Most caterers would probably talk about how great the insulated beverage and food servers are, but that is no secret. Every caterer worth his or her salt already knows this!”

Cafe Joshua

The Cambro Secret

“For me, the Camwear and Camsquare products are my secret weapons because they help me to teach our apprentices about the fundamentals of food storage, portion control and recipe production. Camsquare storage containers don’t stack too tight, so they aren’t a nightmare to pull apart like other storage containers can be. Most importantly the lids seal tight, and with inexperienced apprentices working in the kitchen, this can be critical to avoid spills and cross contamination. Lastly our Camwear measuring cups have been dropped, knocked around, and generally abused yet they continue to hold up which saves our non-profit organization valuable resources.”

Links for Cafe Joshua Catering Company:

Website | Facebook | Twitter

Cambro Announces “Ask Shelly: The Friendly Health Inspector” Campaign

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Ask Cambro campaign logo

Cambro continues their steadfast commitment to Food Safety and launches their “Ask Shelly” Campaign that offers foodservice operators a chance to submit questions for advice from an Accredited Health Inspector and Food Safety Educator. Shelly Wallingford, an MS, REHS, Credentialing Coordinator with over 13 years of field experience.

Shelly, will be making a personal appearance and presentations at The NRA Show (National Restaurant Association) on May 18th and 19th from 10 a.m. to 4 p.m to give Foodservice Operators the opportunity to ask their most pressing questions, share concerns, or vent in a risk-free, casual forum. NRA Show (McCormick Place) South Hall Booth #3224.

No Topic is Off the Table

Everyone benefits from Shelly’s expertise on everything from Best Practices for Caterers, Sanitation, Proper Storage and Potential Risk areas in the kitchen. Foodservice Operators can submit their questions ahead of time by visiting www.cambro.com/AskCambro. Foodservice operators are encouraged to ask any question, share concerns or consult about an issue they are experiencing in an anonymous, friendly and risk-free forum.

Promoting Food Safety through their StoreSafe program, Cambro will make this a multifaceted event, featuring online and on-site tips on proper storage, food transport Do’s and Don’ts, Common mistakes operators make, Daily Product Giveaways, StoreSafe Care Packs and an opportunity to meet with a Registered Health Inspector. This is an event you won’t want to miss!

Submit your questions here > www.cambro.com/AskCambro

Ask Cambro at NRA

About Cambro Manufacturing

For 60+ years, Cambro foodservice equipment and supplies have earned the trust and loyalty of customers and public health professionals alike because their products are designed with Food Safety in mind. Their StoreSafe® trademark has become synonymous with products and processes that reduce handling and points of contamination and are easy to clean, thereby helping foodservice operators manage a HACCP compliant kitchen.

Cambro offers a complete array of products ranging from shelving, storage containers, food holding and transporting equipment to warewashing products that ensure food safety, improve labor savings, simplify inventory management and reduce food waste. Cambro storage products meet HAACP guidelines and offer operators a variety of options for every application. www.cambro.com.

NRA 2013: Cambro [Trailer]

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May 18-21, 2013. Cambro NRA Booth# 3224. All your questions will finally be answered. An event you don’t want to miss.

 

 

Cambro School Solutions: Increase Fresh Fruits and Vegetables

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That headline is sometimes easier to write than to practice, especially when it comes to kids. Such was the challenge faced by Timothy Cipriano, Executive Director of Food Services for the New Haven, Connecticut School District.

The Challenge

Meet new government requirements for increased fruit and vegetables offered and consumed per child while at school.

The Solution

The Cambro Versa Food Bar® and Buffet Camchiller® are being introduced at many schools as a salad bar that can keep food at proper serving temperature for up to four hours without the hazards of ice. The salad bar offers food service directors the opportunity to offer and attractively display a variety of fruits and vegetables.

Balance: salad bars are filled with a combination of fresh fruits and vegetables from the school gardens and locally grown produce.

Salad Bars - Cambro School Solutions

The Results

  • 25% increase in student consumption of fruits and vegetables
  • Provides a solution to meet the new regulation requirements
  • Encourages healthy habits and the consumption of raw vegetables instead of just sweet fruits

For more school solutions, visit www.cambro.com/schools.