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Vollrath University

Safe Food Handling Tips

Vollrath color coded serving utensils
Vollrath Pro Staff -

Ensure safe food handling by following these important guidelines and by using our color-coding chart to control food contact.

  1. Require strict personal hygiene for all employees.
  2. Follow HACCP guidelines for preventing cross-contamination and storing and handling food.
  3. Cook or heat food to above the recommended minimum temperature.
  4. Keep hot foods hot: 140°F (60°C) and cold foods cold: 40°F (4°C).
  5. Chill cooked food to 40°F (4°C) within four hours.
  6. Reheat food to an internal temperature of at least 165°F (74°C) within two hours.
  7. Clean and sanitize food-contact surfaces and equipment before and after every use and at least every four hours during continual use.
  8. Use Vollrath products to maximize food safety in your operation.

Color-Coding

A convenient and easy way to control food contact and cross-contamination. Ideal for HACCP programs.

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