Food Service

  When it comes to developing our food service product offering, stylish presentation and durability are key considerations. Choose from a wide selection of tableware from world class manufacturer Dudson - adding finesse to the dining experience, with a lifetime edge chip warranty on some product lines. We also offer a range of melamine dinnerware, in cutting edge and contemporary designs from GET, industry leaders in the design and manufacture of melamine, durability, chip and break resistance ensure food safety is your priority.   Our  collection of ceramic gastronorm dishes from French manufacturer Emile Henry have an extremely hard glaze which does not scratch and thermal properties to help keep hot food hot and cold food cold for longer, transfer  directly from freezer to oven (- 20ºC to + 250ºC).
  

Overview

Food service is another critical stage in your food safety management system.
Johnsons have a host of solutions to make food service, whatever your service sector, fast, efficient and safe.  From plated and bulk food service to elegant and eye-catching food display and dinnerware, we are confident we offer products that deliver practical, durable and cost effective solutions.   From salad bars, to superb contemporary and mouth-watering melamine display ware, to gastronorms, serving utensils, trays and service carts, you can trust our expert knowledge and bespoke product offering to have direct benefits for your business.
The space requirement for effective food service is often underestimated, particularly by architects and initial planners. Whether the operation is based around waited service or tray-line style, you can minimise queuing by the provision of multi pick-up and service points.  The Victor Banquet Line Series and BLANCO food service stations as well as CAMBRO’s hardwearing Salad Bars provide cost effective solutions to minimise queuing speeding up food service. Remember the importance of factoring in adequate space for hot and cold holding of prepared food ready for service. If it's a large site e.g. hospital, counters may need to be replenished several times during a service period. In an a la carte restaurant or hotel banqueting you must allow for sufficient space for plating up and hot pass. From a food safety perspective where possible, locate the service point close to the final cooking process to avoid double handling.
Best Practice
  • Cover food until use and protect against contamination.
  • Handle food as little as possible.
  • Don’t take food out of storage until it is necessary.
  • Think ahead – allow enough time for thawing, cooking and cooling- and aim to serve or sell food as soon as possible after it has been prepared.
  • Keep hot food really hot, 63ºC or hotter for no more than 2 hours.
  • Keep cold food really cold ideally at 5 ºC or cooler.
  • Hold cutlery and cups by their handles.
  • Clean and disinfect all food contact surfaces at all times.
  • In self service areas provide food servers such as tongs, spoons or slices, replace regularly with clean ones.
  • Where staff use scales to weigh raw meat, poultry, fish or any other high risk food, they should place a clean sheet of food paper on the weighing platform first to prevent cross contamination.
  • Cooler and freezer storage equipment should be rust free, easy to clean and have slotted shelves.
  • Foodservice equipment should be easy to clean with smooth surfaces and rounded corners and should be free of cracks and dents.

 Recommended Products

Hazards

Temperature Abuse
Improper control of safe food temperatures during holding and transporting can create rapid growth of harmful bacteria. Lack of consistent and effective temperature checks and documentation for hot and cold foods increases the risks of unsafe food holding temperatures and a food-borne illness outbreak.
Cross Contamination
Raw and prepared foods stored in the same holding compartment can spill and cross contaminate contents. Mixing prepared foods from one container into another can mix harmful bacteria from unsafe food into a full container of safe food.

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