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.
FOODSERVICE SANITATION STUDY
A December 2002 study by the Foodservice & Packaging Institute among 24 foodservice establishments in Las Vegas determined that no dangerous-to-health organisms were found on 330 tested items.
Jun 30th, 2003
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