FOOD SERVICE, TRANSPORT AND STORAGE

SalmonellaFOOD SAFETY IS AN INDUSTRY WIDE RESPONSIBILITY

The CDC estimates that each year roughly 48 million people get sick from a food-borne illness,128,000 are hospitalized, and 3,000 die. According to the 2011 estimates, two of the most common food-borne illnesses are caused by Norovirus and Salmonella.

Bacteria and viruses can be transmitted easily from contaminated surfaces and equipment to food. Sick or careless employees can also be a source of transmission. Special efforts must always be made to prevent contamination in or on:

  • Cutting VegetablesDining Areas
  • School Cafeterias
  • Commercial Kitchens
  • Food Preparation Surfaces
  • Food Transport Vehicles
  • Cooking & Serving Equipment
  • Storage Areas & Containers

“Foodborne illness is a preventable public health challenge.” – USDA

Bio Protection Systems’ Assessment, Disinfection and Surface Protection Protocols are proven illness prevention methods against bacteria, viruses and many illness causing pathogens. Our Disinfectants are:

  • EPA Registered
  • Hypoallergenic and Biodegradable
  • NSF Category (D2)-No rinse required on food contact surfaces. Kills 99.999% of bacteria, including E-Coli, Salmonella and Listeria within 60 seconds
  • Rated Category IV for toxicity by the EPA, which indicates the safest rating available.

Commercial KitchenOutdated spray and wipe methods are expensive and ineffective. We Disinfect and Protect utilizing new generation spray technology to treat large spaces with countless surfaces, achieving 100% coverage with no threat of cross contamination. Our Proactive Illness Prevention Program saves time, money and most importantly,

TARGETS & DESTROYS:

  • Mold
  • H1N1
  • Norovirus
  • Rotavirus
  • Salmonella
  • E-Coli
  • Listeria
  • MRSA

FREE ON-SITE ASSESSMENT AND BIO-LOAD TESTING

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