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How to Get a Portable Sink Ready for Use

Posted by Josh Kaufman on 5/16/2017 to Food Service
Because they satisfy health department handwashing requirements, more and more caterers and other similar businesses that operate off-premise are utilizing portable sinks at their events. To guarantee the highest levels of sanitation, it’s critical that sinks are prepared properly before use. 

Versatile Handwashing Solutions for Any Event

Posted by Josh Kaufman on 5/3/2017 to Food Service
One of the major obstacles to overcome at outdoor events is maintaining high levels of sanitation because, most likely, washrooms won’t be located conveniently enough to meet the handwashing needs of you and your staff. Luckily, there are versatile handwashing solutions out there that can provide you with the convenience and health department compliance you need. 

Prevent Cross-Contamination By Going Hands-Free

Posted by Josh Kaufman on 4/19/2017 to Food Service
By utilizing a hands-free handwashing solution, you and your staff can prevent cross-contamination whether you’re in the kitchen or serving off-site.

A Simple Solution for Off-Premise Handwashing

Posted by Josh Kaufman on 4/4/2017 to Food Service
With a little bit of assistance (starting with this article), you can find a simple solution for off-premise handwashing for your business.

Cleaning & Maintenance Tips for Kitchen Equipment

Posted by Josh Kaufman on 3/22/2017 to Food Service
Because kitchen equipment is used frequently, an increased emphasis needs to be placed on cleaning and maintenance. Neglect can put customers and staff at risk due to germs or fire. In addition, costly food waste or equipment failure can occur if proper care isn’t taken.

Reduce Waste by Rethinking Menu & Portion Sizes

Posted by Josh Kaufman on 3/8/2017 to Food Service
Think back to some of your recent events. Were there certain items that many people didn't touch, and did you end up with a lot of leftovers that were ultimately thrown away? If the answer is yes, then you can benefit from rethinking your menu and portion sizes.

Plastics of the Food Service Industry

Posted by Josh Kaufman on 2/22/2017 to Food Service

The safety level of each kind of plastic depends on the chemicals it contains. It’s important that food service workers utilize the right kinds of plastics to keep their food free from contamination and safe to eat. 

Storing Food Safely

Posted by Josh Kaufman on 2/8/2017 to Food Service
To maintain freshness, it’s critical to follow proper food storage techniques. Storing food safely doesn’t just keep it fresh. It also promotes cash savings by reducing waste. More importantly, it lessens the odds of serving meals that will make people ill.

What You Need to Know About Handwashing

Posted by Josh Kaufman on 1/25/2017 to Food Service
Hand hygiene is especially important for those who make, handle, and serve food to the public. This article will provide you with important information you need to know about handwashing.

How to Find the Right Portable Sanitation Equipment

Posted by Josh Kaufman on 1/11/2017 to Food Service
People shopping for equipment want to make sure they make a smart purchase that will serve their needs now and into the future without breaking the bank. This article will provide you with some considerations to help you find the right portable sanitation equipment for your needs.

NSF Certification in the Food Service Industry

Posted by Josh Kaufman on 12/28/2016 to Food Service

One of the most trusted names in product sanitation is NSF International, which is an organization that specializes in product testing, inspection, and certification. Because food safety is essential for a business to remain in operation, it’s helpful to be familiar with the NSF and its processes.

A Convenient and Effective Personal Hygiene Solution

Posted by Josh Kaufman on 12/14/2016 to Food Service
When working away from a professional kitchen, you will need to provide your own handwashing station. Health department regulations require all workers to have easy access to handwashing water. A portable sink is a convenient and effective solution that many food service professionals have come to rely on and trust.

Breaking Down the Handwashing Water Temperature Debate

Posted by Josh Kaufman on 12/5/2016 to Food Service
A survey by Vanderbilt University of more than 500 American adults found that 70% believe using hot water is the most effective way to ensure a thorough hand cleaning. But is this just a perception, or does the science back it? Those who work in food service deserve some answers.

Flu Season in the Food Service Industry

Posted by Josh Kaufman on 10/11/2016 to Food Service
The flu is a concern for many people, and its potential impact is especially frightening for people who work in the food service industry. Flu season shouldn’t be taken lightly, so take some time to learn about the threats and educate yourself on preventative measures that will make for a healthy fall and winter.

The Science of Handwashing

Posted by Josh Kaufman on 9/27/2016 to Food Service
Science proves that properly washing hands is highly effective at preventing a variety of illnesses. In this post, we’re going to take a closer look at the details, analyzing some of the pathogens handwashing eliminates, clarifying the steps to proper handwashing, and providing insight about soap.

Smaller Menus & Portions are Growing in Popularity

Posted by Josh Kaufman on 9/13/2016 to Food Service
The term “less is more” has been applied to several situations over the years. Today, it applies to the food service industry. It has become increasingly common for food service businesses of all kinds to cut down on offerings. Menus are shrinking, and portions are getting smaller.

The Importance of Equipment Maintenance

Posted by Josh Kaufman on 8/30/2016 to Food Service
Food service professionals use a variety of tools to prepare and serve their culinary creations. The tools of the trade range from utensils like knives and spoons to appliances like ovens and refrigerators. Equipment maintenance is important for multiple reasons, all of which impact the livelihood of the business.

Thorough Handwashing – Simplified!

Posted by Josh Kaufman on 8/16/2016 to Food Service
It seems straight-forward, but handwashing doesn’t refer only to the hands. In addition, there are not always convenient amenities at certain locations. The purpose of this article is to present simple solutions that caterers and other on-location food service professionals can utilize to ensure they are always practicing proper hygiene.

Proper Food Storage Techniques

Posted by Josh Kaufman on 8/2/2016 to Food Service
Proper food storage is important for a variety of reasons, but the most notable are food safety and cost savings. Storing food improperly can cause it to spoil or get exposed to contaminants. This takes money out of the business owner’s pockets and, if unnoticed and served to consumers, can cause a public health crisis.

Is NSF Certification Necessary for Your Products?

Posted by Josh Kaufman on 7/19/2016 to Food Service
NSF International is a global organization responsible for product testing, inspection, and certification. Anybody working in the food service industry should know a little about the NSF because of its major presence in the industry.

Portable Sanitation Equipment Purchase Checklist

Posted by Josh Kaufman on 7/5/2016 to Food Service

If you decide to make a purchase of portable sanitation equipment, you’ll want to make sure you get a good return on your investment. To help you out, we’ve put together a portable sanitation equipment purchase checklist that includes the questions you should get the answers to before committing to a purchase.

Sink Size Really Does Matter

Posted by Josh Kaufman on 6/21/2016 to Food Service
Not all portable sinks are created equal. Even if every sink on the market had the same effectiveness at killing germs, some would still be better than others — and price is not and should not be the only consideration. It could be argued that sink size is one of the most important factors in the assessment of the product, second only to its sanitation capabilities. 

Tips for Proper Setup of Temporary Food Facilities

Posted by Josh Kaufman on 6/7/2016 to Food Service
There are a variety of events that require caterers and similar business owners to work in locations where there is no permanent structure: farmers markets, outdoor weddings, and festivals to name a few. In those instances, food service professionals need to work in temporary facilities. As a general guide, here’s an overview of steps to aid in proper setup:

Sink Preparation Steps for First-Time Use

Posted by Josh Kaufman on 5/24/2016 to Food Service
Buyers more than likely do their fair share of research before purchasing a portable sink. But even though it's a fairly straightforward piece of equipment, there are some steps that should be taken prior to first use to ensure you don't have any problems.

Water Capacity to Get You Through Your Events

Posted by Josh Kaufman on 5/10/2016 to Food Service
As a food service professional, you know the importance of always being prepared. Appropriate water capacity should rank highly on your list of considerations if you are purchasing your first portable sink or replacing a unit.
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