Not surprisingly, permanent ware items that are washed and reused did have higher microbial counts than single-use foodservice items. “That is because these [single-use] items are shipped directly from sanitary manufacturing lines where they are placed in protective sleeves, boxed, and shipped directly to the distribution pipeline and then to foodservice establishments,” said John R. Burke, FPI’s president. For more information, call FPI at 703/538-2800 or visit www.fpi.org.
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