Safe food tastes better.
Providing great service to your customers starts with food safety, and food safety starts well before the food hits the table. In every foodservice establishment—from the receiving dock to the dining table—there are essential touchpoints for reducing foodborne illness, preventing cross-contamination, and serving healthy, safe food. At Envoy Solutions, food safety is our business, and we’re committed to helping foodservice operations evaluate and implement effective food safety solutions.
Food Safety in Your Operation
Food safety begins at the shipping dock. We can help you ensure that the deliveries you receive are fresh, in good condition, at the right temperature, and then labeled properly.
When food is stored improperly, it can spoil, cause illness, or simply cost you money. We supply refrigerators, freezers, and shelving to ensure that food is stored for longevity and safety.
We help make food preparation fast, safe, and efficient with worktables equipped with efficient food processing supplies and equipment that help prevent cross-contamination.
We supply commercially-rated equipment to help you cook smarter while reducing cook time, ensuring temperature accuracy, saving on labor costs, and extending the life of your food.
SERVING AND HOLDING
With better packaging and transport options, it’s easy to keep hot food hot and cold food cold, whether you’re on the go or simply waiting to be served.
Make your sanitation a priority with our top-rated cleaning supplies and equipment ranging from wipes to electrostatic sprayers. Our cleaning chemicals are safe to use in food prep areas.
Sanitize and clean hands, utensils, and surfaces often with foodservice-grade sanitizing products.
Implement color-coding practices in your kitchen to separate raw meat, eggs, and other allergens with ready-to-eat foods to limit the spread of bacteria and disease.
Use proper cooking equipment and utensils to cook food to the right temperature. Ensure that foods are safe for eating by using a thermometer.
Quickly refrigerate (or freeze) foods to prevent the spread of foodborne illnesses. Bacteria multiply quicker in warmer temperatures.