The Beast - A Bio Cleaner For Grease Traps, Septic Tanks, Lagoons & Ponds, Waste Treatment Plants, Cement Vault Toilets, Drain Line, Down Pipes, Recreational Vehicles and Urine & Pet Odor Eliminator
By James M. Barbaree, Ph.D., and James E. Harless Many products today contain bacteria or enzymes that can clear blocked pipes, break down oil or grease and remediate the environment. To appreciate and understand the potential of these products, we need basic information about bacteria and enzymes to be aware of their benefits and uses.
The Zika virus has been in the news and causing concerns. Unfortunately, there is still a lot we don’t know about Zika. Research is under way to get a better understanding of the virus. In the meantime, read on for important facts and preventative measures. The Zika virus is primarily a mosquito-borne illness, spread by the bite of an infected Aedes mosquito. Currently, there are outbreaks in a number of countries (click here for CDC information on areas with Zika). At this time, there have been no locally-transmitted cases of Zika in the continental United States, but Aedes mosquitoes are in some parts of the U.S.
Food safety systems can do more than keep diners safe. Effective food safety systems can also increase the operational efficiency in a kitchen. From preventing cross-contamination to making food types easy to identify at a glance, color coding systems are a great way to assign order to what can easily become a chaotic environment. The Carlisle color coding system has been specifically designed with chefs’ kitchens in mind to help keep food safe and help kitchens run smoothly. Carlisle color coded products are available in a wide assortment of different colors that fit into multiple color coding systems. Every kitchen is different and some kitchens have different needs and challenges that need to be met in specific ways. However, Carlisle has developed a system of color coded food segregation that applies to most kitchens. The system involves assigning different colors to groups of food based on their types. White is used for prepared food, dry food and dairy. Green is used for produce. Red for meat. Blue for fish. Yellow for poultry. Additionally, Carlisle suggests using purple for identifying allergen control products in the kitchen. Purple has become the identifying color for allergen control products, not allergen free products. Through consultation with chefs and professionals in the industry, it was realized that having entirely, “allergen free,” products are not realistic in a kitchen. Therefore, Carlisle suggests that purple products be used for allergen control points. In some instances, it makes more sense for a purple storage box to contain a food that is an allergen in order to separate it from the rest of the kitchen’s food supply. In other instances, like when using a cutting board, it makes more sense for the purple color to signify a cutting board that is to only be used with allergen free foods, in order to eliminate cross-contact. Carlisle suggests using purple products to control allergens in the way that makes sense to the kitchen’s staff. Carlisle color coded food boxes also fit into a particular stacking order when storing food. Carlisle suggests stacking food with prepared food at the top of the shelf (white), followed by produce (green), meat (red), fish (blue) and poultry (yellow) at the bottom. This stacking order is based on the minimum internal cooking temperatures of the foods. The lower the minimum internal cooking temperature, the higher the food sits on the shelf. That way, any liquid that might drip onto the food below has a greater chance of being sterilized during the cooking process. An effective color coding system is a vital part of an efficient kitchen. Carlisle has color coded products to fit all types of kitchens. From receiving and storage using color coded food boxes, to prepping food with color coded cutting boards, to cooking and serving food with color coded dishers and tongs: Carlisle has considered the real-life challenges that chefs and kitchen staff face when working to prevent cross-contamination and keep the kitchen running safely. More information is available on our Spectrum Food Safety page.
The Carlisle Spectrum Food Safety Program is made up of educational materials, expertly curated products and a community of professionals that are available to help foodservice businesses implement or maintain a strong food safety program in their operations. The Spectrum brochure is packed with valuable insight into food safety facts, best practices and industry knowledge that is all availed to help keep food safe. Specific products are also highlighted in the brochure along with their uses and the specific features that make them optimal for applications in food safety systems. The Spectrum webpage on the Carlisle website will be updated all September long with relevant information relating to food safety. Blog posts, interviews, videos and downloadable resources will be available to promote food safety awareness. In addition, Carlisle will be updating the public with food safety messages via Facebook, Twitter and Instagram all September long. These are great platforms for members of the community to reach out and ask any questions that they might have about food safety or how a more effective food safety system can be implemented in a foodservice establishment. Carlisle FoodService Products is committed to making foodservice establishments safer and more efficient. The community is encouraged to reach out with any questions, concerns or comments. In the meantime, please follow us on Twitter and like our Facebook page. Feel free to start a dialog about food safety. After all, making the foodservice industry safer is not about sharing facts or reading a brochure. Safety starts with understanding and the best way to understand is to start a conversation. At Carlisle FoodService Products, we’re here for you. More information is available on our Spectrum Food Safety page.