Wallin Foodservice Resources

With an ability to bring joy, share love, and pull people together, food is a powerful force of nature and nurture. That’s why we do what we do, right?  National School Lunch Week is coming up October 10-14, and we think the theme is right-on: Peace, Love & School Lunch .  Are you ready to celebrate? Here are a few ideas to help you get into this year’s groovy theme followed by some exciting news about a new grant opportunity to receive up to $150,000 from USDA Food and Nutrition Services. Caring for the Planet and Themselves Today’s students are more health conscious and environmentally aware than ever before. They tend to be more receptive to trying new foods, especially if they consider those foods to be better for them or show love for our planet and community.   Transform your serving line, salad bars, or merchandising carts into a showcase of foods student can feel good about. Plant-based foods Locally grown food bar "Ugly" or misshapen produce bar that show

One of the top five leading causes of foodborne illness is improper hot and cold holding of potentially hazardous foods such as meats, poultry, dairy products, and seafood. Food safety experts refer to this risk factor as “time and temperature abuse.” The temperature range between 41° and 135° F, known as the “danger zone,” supports faster bacterial growth in food that leads to a large percentage of foodborne illnesses. The “danger zone” is exciting in movies, but in the kitchen, not so much! With even salads and cooked rice and pasta falling under this high-risk category, potentially hazardous foods are virtually unavoidable in foodservice. Hazardous situations, on the other hand, are preventable (except for when the power goes out). Identifying any point in your operation where potentially hazardous foods may be left to sit at ambient temperature, or are being held in under-performing equipment, is the best place to start reducing risk in your operation. Integrating effective h

One of the leading causes of foodborne illness, cross-contamination happens when harmful bacteria or allergens are accidentally transferred from one food to another.  It can occur at any point up to the moment food is served and consumed. That wide window of vulnerability paired with a sneaky, invisible nature can make cross-contamination a challenging concept to teach and a tough foe to guard against. When employees are new or working at a fast pace—both frequent situations in modern foodservice—critical steps can get skipped and lead to dangerous mistakes. Having the right tools and visual reminders in place can help prevent food safety mishaps across your foodservice operation. 1. Keep Work Surfaces Clean Cleaning is a constant need: start with clean surfaces and ware, and keep cleaning to ensure surface contaminants don’t get picked up by clean wares, utensils, or ready-to-eat foods.  Anything that makes cleaning easier and more convenient for staff, such as disposable, yet reu

Every month is Food Safety Month in our book, but September gets the official title. Sanitation was a top priority in our business long before the pandemic, yet material and equipment technology has continued to evolve since we all faced the germ challenge of a lifetime in spring of 2020. Understanding what different sanitation technology and features can and can’t do can be confusing, however. If you’ve ever wondered about the capabilities and limitations of antimicrobial surfaces, UVC light disinfection, and self-cleaning equipment, read on to see what makes sense for your kitchen and what may not. 1. Antimicrobial Surfaces and Materials Antimicrobial surfaces and materials are manufactured with permanent antimicrobial agents such as copper and silver ions that slow the reproduction and growth of harmful microorganisms. The operative word here is “slow.” Antimicrobial surfaces and materials still require regular cleaning. From the Welbilt lines, Convotherm ovens and Kol

School’s in, fall is almost here, and busy is back! Last week, we talked about how your business can take advantage of increased demand for meals prepared outside the home with higher production and efficient service. In case you missed part 1 of the series, to learn more about supporting serving speed with expedited cooking and hot holding, click here . This week, we’ll focus on how streamlined prep areas with quick access to frequently used supplies can support accurate and efficient service. Maximize Serving Speed with an Efficient Prep Station A well-designed prep station provides easy access to toppings and supplies, ample workspace, and storage below for quick replenishment.   Dual Rail Prep Tables from Delfield maximize toppings and efficiency. A second, elevated rail improves production by doubling capacity without taking up additional space. Pans are mounted flush with the work surface for improved ergonomics and speed, while a 6” pan depth reduces the need for re