Sanitation
Food Thermometer Guide
A food thermometer in a commercial kitchen has to be accurate to within 2°F, calibrated as often as its maker requires, and fitted with a thin probe for thin foods such as burger patties and fish fillets. Those are FDA Food Code r...
Food Date Labeling Guide
Ready-to-eat food that needs time and temperature control for safety, kept refrigerated and held longer than 24 hours, must be marked with the day it has to be used or thrown away, and it gets seven days at 41°F or colder, countin...
Grease Trap Sizing Guide
A grease trap is sized by flow rate: add up the water the sinks that drain into it can release, take 75 percent of it, and divide by the drain time your plumbing code uses, one or two minutes. Pick the next trap rated at or above ...
Disposable Glove Guide
Nitrile is the all-round disposable glove for food work: FDA's glove guidance rates it strong, durable and oil resistant, good with greasy food and for tasks of up to about an hour. Poly gloves suit quick assembly jobs under five ...
Trash Can and Liner Sizing Guide
A trash can liner fits by its flat width and length, not by the gallon number on the box: the width should be about half the distance around the inside of the rim, and the length the can's depth plus half its base plus 3 to 4 inch...
Dish and Glass Rack Sizing Guide
A standard commercial dish rack is the full-size "20 by 20" rack, which measures about 19-3/4 inches square on the outside, and nearly every commercial dishwasher and most rack-style glasswashers are built to take it. Half-size ra...
Cutting Board Color Code Guide
A color-coded board system is the cheapest food safety control a kitchen can install. It costs a set of boards and one training shift, and it turns cross-contamination from something a cook has to remember into something a cook ca...
Commercial Sink Sizing Guide
A commercial kitchen does not have a sink. It has four or five of them, each one legally barred from doing another one's job, and the inspector checks all of them. That is the part nobody explains before the plans go in. This guid...
Commercial Restroom Supplies Guide
A commercial restroom is hardware and consumables that have to match each other. The hardware goes on the wall once and stays for years; the consumables arrive by the case forever after, and the wrong pairing means a case of refil...
Restaurant Water Filtration Guide
Most water problems in a restaurant trace back to one decision: running every machine on the same unfiltered line. The ice machine, the coffee brewer, the fountain tower, and the combi oven each face a different threat from the sa...
Food Safety Guide
Food safety is the foundation of every successful foodservice operation, protecting both customers from foodborne illness and businesses from costly legal and regulatory failures. Implementing a comprehensive food safety program r...
Commercial Glasswasher Guide
Spotless, streak-free glassware defines beverage presentation quality in bars, breweries, and restaurants. Commercial glasswashers deliver rapid cleaning cycles (60-90 seconds) with gentle spray patterns designed specifically for ...
Commercial Dishwasher Guide
Commercial dishwashers are essential to any professional kitchen, processing hundreds to thousands of dishes daily while meeting strict health code sanitization standards. Whether you run a small cafe, full-service restaurant, or ...
The Ultimate Commercial Kitchen Equipment Checklist
Answer these questions to determine your equipment needs: Service Style: Cuisine Type: Budget Range: $15,000-$45,000 Quick Tip: Start with versatile equipment that can handle multiple cooking methods to maximize your investment. B...
Eco-Friendly Food Packaging Guide
Eco-friendly packaging is no longer a niche preference but a critical operational requirement for modern foodservice businesses facing increasing regulatory pressure and consumer demand for sustainability. Transitioning from tradi...
New Restaurant Kitchen Equipment: Complete Startup Guide
Starting a restaurant without commercial kitchen experience creates unique restaurant startup equipment challenges that established restaurants don't face. Unlike established restaurants that can upgrade gradually, new restaurants...
How to Clean Your Grease Trap
A properly maintained grease trap prevents drain clogs, eliminates odors, and keeps your kitchen compliant with local FOG (fats, oils, grease) regulations. Most commercial kitchens should clean their grease trap every 1-3 months, ...
Commercial Ice Machine Sanitation Systems Guide
Automated ice machine sanitation systems use UV-C light or ozone technology to continuously destroy bacteria, viruses, mold, and slime inside ice machines. These systems reduce manual cleaning frequency, improve ice quality, and h...
Proper sanitation is a must in any foodservice environment. Restaurant sanitizing keeps your kitchen working smoothly, helps the front of the house look its best, and most importantly, protects your staff and diners from sickness and disease. GoFoodservice offers a full range of cleaning and sanitation products to help you keep your operation up to code. Explore our restaurant sanitation guides to learn how to keep your kitchen clean. You can also see our lineup of top-quality sanitation tools, equipment, supplies, and products.
Food safety begins with a properly sanitized kitchen. All of your prep stations, sinks, dishwashers, shelves, freezers, pantries, and other workspaces must be kept clean. Every type of working kitchen needs to keep cleanliness in mind. Restaurants, caterers, bar kitchens, schools, hospitals, hotels, convention centers, and all other commercial foodservice establishments can easily sanitize their equipment with standard practices and tools.
Some sanitation tasks must happen on a daily basis. Your restrooms, serveware, pans, kitchen workspaces, bar tops, and other parts of your establishment see heavy use every day. With both staff and customers touching some of these surfaces, it’s important to maintain a daily cleaning routine. GoFoodservice offers resources and guides to help you establish a realistic, reliable sanitation regimen. From cleaning strategies and supplies to major appliance buying guides, it’s easy to navigate our restaurant sanitation guides. You can keep your kitchen up to code with some simple cleaning routines.
Other sanitation chores take place less frequently but are still important. GoFoodservice can guide you through regularly scheduled maintenance tasks such as emptying your grease traps. Depending on your local regulations, you may face rotating cleaning requirements for your grease trap and other major systems. We offer all the tools and equipment you need to tackle weekly, monthly, seasonal, and annual maintenance. GoFoodservice has many years of experience supporting commercial kitchens, so we can also help you troubleshoot your cleaning routine. Simply get in touch with all your questions and we’ll explore your options together.
Keeping your kitchen clean is a vital part of your success. When your workspaces are clean, your entire establishment looks and smells great. Unpleasant odors from your kitchen, restrooms, storage areas, and even outside your building can make their way to the front of the house. Smells create an unpleasant dining experience, making it hard to gain repeat customers. Luckily, it’s easy to tackle odors with a regular sanitation routine. GoFoodservice’s sanitation products can help you avoid unpleasant smells from the start. If you’re already struggling with this issue, let us help you solve the problem. Together, we can make sure your customers are always happy with your service.
GoFoodservice is here for all of your commercial kitchen needs. Your day should begin and end with clean work surfaces, and we aim to make that standard a reality for every foodservice establishment. Explore all of our free resources and guides to help you maintain a clean operation. Our industry-leading sanitation supplies are the best available. We’re always happy to discuss your kitchen’s needs, so please get in touch with any questions!