Why a Dish Needs to Hit 160° to Really be Clean

Posted by Paper Thermometer on Oct 17, 2017 10:32:32 AM

In the restaurant industry, sanitation is a key concern toward a successful business. Health code requires certain minimal standards, but more importantly is a basic ethical approach to food service involving not making customers become sick. Obviously regular hand washing is a key part of the concept, but as important is proper dish washing in which storage containers, cookware, and serving dishes reach a minimum temperature of 160 degrees to assure thorough sanitation.

Read More

Topics: Food Service

What Is Norovirus and How Does It Happen?

Posted by Paper Thermometer on Sep 6, 2017 3:11:21 PM

If you've ever felt sick after eating out somewhere, there's a good chance you were exposed to norovirus. More commonly known as the stomach bug, norovirus is a highly congtagious virus that can be spread through food. It can cause nausea, vomiting, diarrhea, dehydration and other serious symptoms. Restaurants in particular have to take special precautions to prevent this illness from spreading among customers.

Read More

What You Need to Know to Start Printing on Performance Fabrics

Posted by Paper Thermometer on Jul 18, 2017 12:31:46 PM

Printing on performance fabrics is different than printing on fabrics made of polyester/cotton or cotton alone. In order to be successful at doing so, you need to be aware of three crucial variables that affect these fabrics differently: heat, bleed and stretch. Information and recommendations on each are noted below. 

Read More

Topics: Screen Printing

How to Clean Your Heat Press Platen

Posted by Paper Thermometer on Jun 29, 2017 8:54:34 AM

Almost everyone who uses a heat press has wondered how to effectively clean the platen. Whether it needs to be cleaned because there is adhesive residue on it, you accidentally printed a transfer upside down or the heat press temperature was so high that something melted and the area smells like chemicals and burning plastic, try one or more of the following suggestions. 

Read More

Topics: Screen Printing

What to Consider When Choosing the Right Heat Press

Posted by Paper Thermometer on Jun 20, 2017 2:50:21 PM

The heat press you choose can make or break your business. Choose the right one and you'll marvel at the seamless way it increases your profit margin while delivering top-quality merchandise. The wrong one though, could mean lots of downtime, dissatisfied customers and frustration at the money you've spent on something that doesn't perform well. Consider the following to make the right choice:

Read More

Topics: Dye Sublimation, Screen Printing

How to Find the Right Temperature for Your Heat Press for Dye Sublimation

Posted by Paper Thermometer on Jun 15, 2017 4:07:02 PM

Dye sublimation -- the process that makes it easy to bring unique and custom-designed products like apparel, mugs and mouse pads to life -- involves a sort of preciseness to get the right results. Careful planning and execution can result in the rendering of objects of beauty and appeal. 

Read More

Topics: Dye Sublimation, Screen Printing

A Guide to Maintaining Your Commercial Dishwasher

Posted by Paper Thermometer on May 15, 2017 4:51:57 PM

Busy restaurants rely on a commercial dishwasher to ensure that their dishes are properly cleaned and sanitized. Because a commercial dishwasher is used so heavily on a daily basis, without the right maintenance you could find yourself without a way to wash your restaurant's dishes unexpectedly. By following the tips below, you can get the most out your dishwasher and help it last for years. 

Read More

Topics: Food Service

How to Prevent Foodborne Illness

Posted by Paper Thermometer on May 3, 2017 11:35:37 AM

Ensuring that the food you serve to your patrons is safe, varied and delicious is the cornerstone of your restaurant's success. Knowing how to prevent foodborne illness is crucial to your restaurant's reputation and longevity. Here's what you and your team need to know: 

Read More

Topics: Food Service

3 Things You Should Do Before Your Next Restaurant Inspection

Posted by Paper Thermometer on Apr 26, 2017 2:21:07 PM

An inspection of your restaurant can be a source of stress for you and your employees. It's important to remember, though, that you and the inspector actually have the same goal in mind. You both want your patrons to have a fantastic experience at your restaurant. With that in mind, follow the three tips below to ensure that you're ready the next time the health inspector shows up. 

Read More

Topics: Food Service

Sanitizing Dishes: Water Temperature vs. Plate Temperature

Posted by Paper Thermometer on Mar 30, 2017 4:52:35 PM
According to section 4-7 of the FDA food code, the method for sanitization of equipment and utensils have a set of standards that they must meet. Specifically, in section 4-703.11, it states that all food contact surfaces and utensils shall be sanitized in (then it gives you some options). One of those options is  “ Hot water mechanical operations by being cycled through  equipment  that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a  utensil  surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator;"
Read More

Topics: Food Service

Subscribe to Email Updates

Recent Posts