by Jerry Bauer | Jun 23, 2014 | Food Service Cleaning
How to Reduce Cross-Contamination in Restaurant Kitchens: In the 35 years I have spent in the chemical industry after working as a kitchen helper and studying to be a chef, I have realized that cross-contamination is a substantial issue and constantly needs to be...
by Jerry Bauer | Jun 11, 2014 | Cleaning Processes, Food Safety, Food Service Cleaning, Hand Washing
Post Covid Hand Washing and Glove Use – Questions and Answers What is the main reason for washing hands and not touching ready-to-eat food with bare hands? After two years and still dealing with Covid, it is time to review a couple of things. The supply chain on...
by Jerry Bauer | Jun 1, 2014 | Food Service Cleaning
Cleaning A Commercial Butcher Block Table: The durability of a true butcher block table in foodservice is hard to beat. They might not be as practical as they once were, however very popular years ago. At one time every restaurant, deli, and butcher shop had at least...
by Jerry Bauer | May 6, 2014 | Food Service Cleaning
Cleaning Responsibility In Food Service: Every owner and or manager of a food service establishment should put cleanliness at the priority of their list. Cleanliness is so important that there are agencies dedicated to enforcing certain standards to ensure...
by Jerry Bauer | Apr 21, 2014 | Cleaning Processes, Dish Machines, Food Safety, Food Service Cleaning, Restaurant Sanitation
When you are greeted at the front door by an excellent hostess, you sit at your favorite table, and then before you look at the menu, you notice your silverware is dirty. Nothing should turn your spidey senses off more unless you went to the restroom and saw a whole...
