Let’s Talk Fresh: Food Safety and Produce

There are many things on any restaurant operator’s plate; they are running a multi-faceted business with concerns from overhead, operations, customer satisfaction, sourcing, food safety, and cost of goods. 

Many owners and operators can stabilize all these variables by going with a fresh cut program. The price is fixed and is based on 100 percent usable product, so there is no guessing on price and yield. Product is also cut to the restaurant’s specs and processed so waste is minimized. All of this is done in environments with food safety in mind. 

Fresh Cut Increases Food Safety Fresh Cut Facilities Undergo Rigorous Safety Certifications and Audits

The washing and cutting of the product is done in a controlled facility that undergoes daily sanitation, rigorous audits and certifications. 

Reduced Handling means Better Sanitation

From the time produce is on a wash line and bagged, to the time your kitchen staff opens the bag, fresh cut product is not directly touched. You…