Fortunately, maintaining a food shield is an easy process. This equipment simply needs daily cleaning with soap and water. Because harsh abrasives can damage the finish, they should be avoided.
Sanitation and Safety Guides
There are right and wrong ways to run food and garbage disposers. Operators should allow cold water to run for 10 to 20 seconds after feeding product through the disposer, which ensures small particles push through to the main sewer line properly. Avoid using hot water during the disposing process since it can melt and solidify fat, which will block the drain line.
Food shields not only protect diners but can also be used in creative ways to help display and merchandise food.
Foodservice operators should first check with local zoning or municipal boards to ensure they can use these units in their businesses as some municipalities have regulations regarding the use of disposers or prohibit their use altogether. Also, some local requirements may impact the units an operator can specify, including ordinances that dictate the use of grease traps or interceptors.
Food shields protect food from safety hazards caused by customers' coughing, sneezing, and breathing on or interacting with products.
Food and garbage disposers help reduce trash-hauling costs by minimizing the amount of food tossed in the trash and reducing staff trips to the dumpster.
