Commissaries and central kitchens routinely need a large amount of potatoes and other vegetables ready for chopping, cooking, packaging and more. To help in labor savings and cost, facilities can turn to peeling equipment to take care of perhaps the most troublesome portion of the process.
What bakery shoppers see, smell and hear affects what they decide to buy. Industry statistics show that 60% of food quality perception is based on the store environment.
While it’s likely that uniforms, garments and other apparel are not a weak spot for a production facility when it comes to food safety, it is important the understand the risks of substandard care, cleaning and handling.
