Happy Thanksgiving!! It’s my favorite holiday – when you gather with friends and family and remember to give thanks for all that you have. It’s a great sentiment and one that I try to remember all year long. All of us at ShortOrder are thankful for you our customers, followers and friends. What are you most thankful for? Post it on our FaceBook page – Inspire others to be thankful too.
Quick reminder: Check out our special discounting program for those with a ShortOrder account. Don’t have an account? Create one today! Just log in with your first and last name and your email address, and you will be able to see steep discounts on many of our most popular items.
Enough about us! Please join me in congratulating John Heathcock – October’s winner for our product review drawing! You can earn some money while helping other people out. Go to Shortorder.com and submit a product review! We’re giving away a $50 ShortOrder.com Gift Card to one reviewer per month.
Don’t miss the clearance section, full of scratch and dent and discontinued inventory! These products have only minor physical imperfections and are protected by the full manufacturer warranty. Clearance inventory changes often so check our clearance section often for the best deals.
In this issue: some tips on maintaining a clean Thanksgiving buffet, a recipe for Pumpkin Pie, and our Featured Items: Eagle hot food tables, Beverage Air kegerators and Scotsman ice machines.
Remember, this newsletter is for you and if there is anything you’d like to know more about – give us a shout! We’d love to hear from you.
Tylee Van Waes
A Feast to Remember!
So your guests remember the food not the illness….
Thanksgiving is right around the corner and with large meals and many guests, the meal often turns to a buffet. When food is out on display for self-serving, it is the responsibility of both the guest and the host/restaurant to follow the food safety tips.
For the guest:
- Wash up! Clean hands are the first step in a safe and healthy food environment.
- Use a clean plate for every trip to the buffet. This will prevent germs from being transferred between guests.
- If you are at a buffet and notice someone re-using a dirty plate, inform the manager. Some people may not have seen the sign requiring a fresh plate for each trip.
- Respect the sneeze guard! If there is one available, serve yourself with your hands and keep your eyes, nose and mouth above the glass barrier.
For the restaurant/server:
- Wash your hands before preparing food.
- Keep the kitchen, dishes and utensils clean and always serve food on clean plates.
- Cook food thoroughly – Fresh and frozen raw meat, poultry and fish should be cooked hot enough to kill the bacteria, parasites and viruses that may be in the product. The temperatures shown below are recommended for home preparation of food. Always use a meat thermometer to check temperatures.
- Hot foods hot, cold foods cold!
- Hot foods should be held at 140 degrees or warmer
- Cold foods should be held at 40 degrees or coolerTwo Hour Rule! Food should not be at room temperature for more than 2 hours. Replace empty dishes – do not refill them.
There you have it folks – not the most exciting subject, but one of the most important! Food safety tips are always important and especially this time of year when buffets are more prevalent.
Enjoy the holiday season – happy feasting!