EssentialGuide FOR SCHOOL FOODSERVICE
Breakfast solutions
Making fresh food bars
work you
4
Using
permanent ware
to reduce your waste stream
www.cambro.com/schools
About Since 1951, Cambro has provided reliable supplies and equipment to foodservice operators worldwide. We help a variety of foodservice operators such as restaurants, hospitals, military installations and schools support their food safety initiatives and streamline their operations. Since schools face a unique set of operational challenges and serve our most precious resources, Cambro has dedicated a team to focus on school foodservice needs. Our education specialists work with school foodservice directors, health departments, consultants, federal agencies such as the USDA and the CDC and key industry groups such as the School Nutrition Association, to gain valuable insight on how to run a safe and ef f icient school
foodservice operation. We pride ourselves on being an innovative
company that provides cost-
effective long-term solutions for our customers. We look
forward to working with you
to find solutions to meet your needs.
Table of Contents General Information
About Cambro
2
Grants and Other Revenue Sources
3
Day Parts Breakfast Lunch
2
2 -3
4 - 13 4-7 8 - 11
Snacks and Hydration
12 - 13
Everyday Needs
14 - 23
Temperature Retention
14 - 15
Reusable Trays and Permanent Ware
16 - 17
Food Pans and Utensils
18 - 19
Storage and Shelving
20 - 21
Food Safety
22 - 23
www.cambro.com/schools
MISSION Statement
Cambro is committed to providing durable and versatile products that allow school foodservice operators to serve safe, fresh and healthy meals.
Grants and Other Revenue Sources Finding Grant Money Public and private sector funds are available to school districts to purchase service equipment and fresh produce to expand the use of fruits and vegetables in schools. There are many private companies and non-profit organizations throughout the country that have been assisting schools with funding. In Texas, a school can request support for breakfast in the classroom from the Got Breakfast Foundation and Dairy Max, a nonprofit industry group. Throughout the United States, a school can request support for fresh fruits and vegetables during lunch from the Let’s Move Salad Bars to Schools Campaign or the United Fresh Produce Association’s A Salad Bar in Every School Campaign. The U.S. Department of Agriculture’s Fresh Fruit and Vegetable Program provides assistance to selected low-income elementary schools to introduce school children to a variety of produce they otherwise might not have the opportunity to try. The Versa Food Service System, insulated transport products and other customized solutions can provide schools
Salad Bar from Port Hueneme, CA School District.
with multiple solutions in one which can meet requirements for a variety of grants at the same time. For example, the Versa Food Bar can be used as a salad bar and breakfast bar; the Combo Cart™ Plus can be used for Breakfast in the Classroom as well as transporting for catering events.
A La Carte
Schools that offer a la carte items usually offer additions to reimbursable meals such as cookies, whole fruits and alternative beverage items. Items sold on an a la carte basis offer the foodservice director greater flexibility in price and offerings UPCS400’s are stacked and ready to that can assist in revenue for school meals. transport to off-site catering events. A Versa Work Table or a Camcruiser® Vending Cart can assist in providing the temperature retention where you compete for contracts for school-based you need to safely serve these additional items. functions and outside events (birthday parties, banquets), school catering can help increase your profits. Some foodservice operators take on additional services and meal programs via contract to increase their profits. These contracts for meals and snacks can be for charter schools, daycare centers or other school districts without nutritional departments. In some communities, the school foodservice director will compete for concession stand contracts at sporting events, parks and recreation programs, and even government offices. Depending on your resources and the level of expertise of your staff, some of these One of San Diego, CA School District’s Personalized CamKiosk® Carts. solutions may be more feasible than others. A solid foundation in insulated transportation and Catering, Contracts temperature retention solutions may require an and Concessions initial investment but can offer excellent return Whether you offer a modest catering service for on investment with added catering, contracts and onsite meetings only or more extensive services concession revenues.
3
Breakfast in The Classroom Primary Grades Challenge
Maintain safe food temperatures while transporting breakfasts to students in their classrooms. System must be able to transport hot and cold food, be easy to clean, and last a long time under heavy use.
Solution
Joann Knox, Director of Child Nutrition for the Abilene, Texas School District worked with her local Cambro® Representative to create a custom solution to meet her district’s needs. The Combo Cart™, Camwarmer®, Camchiller® and a top loading Camcarrier® provide her with the temperature retention she needs to offer her students a safe and healthy breakfast to start t h e d ay. “ We h ave a l m o s t e li m i n a te d t a r d i n e s s because the students know they won’t get breakfast if they are tardy,” says Joann. “Once the bell rings, the transporter is in and out of the hallway in less than ten minutes.” The Combo Cart holds hot food on top with a Camwarmer to assist with heat retention. The cold food is stored on the bottom with a Camchiller to enhance safe cold holding.
Alternate Solutions
Cambro Combo Cart in action in Abilene, TX.
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Equipment Solution Combo Cart™ for Sheet Pans and Food Pans: CMB1826
Results
Increased participation in the breakfast program. Positive impact on student behavior and performance. Almost eliminated student tardiness.
Why Cambro? The Combo Cart provides hot and cold temperature retention in one cart. Camcarriers® are durable, non-electric, made with thick foam insulation to retain safe temperatures and are easy to clean. Camwarmers® assist with retaining hot food temperatures for an extended period of time. Made in the USA.
A
About the Abilene, TX School District 27 sites Prepares and serves at each site, each school day, approximately: 5,600 breakfasts 12,560 lunches 430 after school snacks Total staff approximately 250 Total students approximately 17,016
Combo Cart™ Plus
Camcart®
CMBPHD
1826LTC
Adjustable stainless steel rails are capable of holding a wide variety of food pans, sheet pans, trays and even pizza boxes! Durable polyethylene exterior will not dent, rust or corrode. Thick polyurethane insulation and dual compartments allow safe holding of hot or cold food for four hours or more.
Economical Solution for easy transport of trays and sheet pans. Non-electric, front loading carrier with molded in rails that hold up to 13 each 18” x 26” trays or sheet pans. Includes removable cutting board on top.
+
Non-electric, frontloading carrier with adjustable aluminum rails holds a variety of full size sheet pans and hotel pans. Dual, separate compartments enable versatile holding of hot and cold food in one cart. Durable polyethylene exterior and thick foam insulation retain safe food temperatures for four hours or more.
Camcarrier Pan Carrier: 100MPC Top-loading pan carrier allows storing and stacking pans or placing packaged food directly in compartment. Thick foam insulation retains safe hot or cold food temperatures. Carriers stack for easy transporting and storing.
Camwarmer® 1210PW Use for added insurance to keep foods hot during transport or when requiring frequent access.
Camchiller® CP1220 Use to extend cold food holding times during transport or when requiring frequent access.
5
Equipment Solution
Breakfast on the Go Middle and Upper Grades Challenge
Boost participation in the breakfast program and increase revenue.
6
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KVC854C and KWS40 CamKiosk has two insulated food storage cabinets that can safely maintain hot or cold food and/or beverage temperatures for four hours or more. Work Station can be used for sales transactions and includes ample storage space that can be used to store supplies. Both are made of durable polyethylene exterior with foam insulation. All-weather surface will not crack, dent, bubble, chip, rust or break.
Results Solution
Becky Holter, Foodservice Manager at Apple Valley, Minnesota High School met the challenge by setting up a Cambro CamKiosk® and Work Station inside the main entrance. The CamKiosk stores hot and cold breakfast options, and the Work Station is used by the school for their POS system. The CamKiosk brings in additional revenue and reimbursements that would otherwise be lost. “We usually have over 100 transactions per day, all of them within just 20 minutes,” Becky says. The CamKiosk provides an alternative to fast food restaurants and increases access to breakfast for students who don’t typically eat breakfast and those that have limited time to eat before class.
Alternate Solutions
Cambro CamKiosk in Apple Valley, MN High School.
CamKiosk® and Work Station:
Increased participation in the breakfast program. Positive impact on student behavior and performance.
Why Cambro? Cambro CamKiosk and Workstation: Build sales off-premise and in non-traditional locations. Both are made of durable, all weather material that is easy to clean and good for indoor or outdoor use. Made in the USA.
About the Apple Valley, MN School District
A
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31 sites Prepares and serves at each site, each school day, approximately: 2,400 breakfasts 15,500 lunches Summer Feeding Program at selected sites Total staff approximately 188 Total students approximately 27,400
Camcruiser® Vending Carts
Beverage Service Cart System
CVC55
MDC24F
The compact CVC55 has two open storage compartments, a single food pan well and a cutting board.
Use top counter to hold Cambro Beverage Servers, Display Trays with Covers for food or pre-packaged food items. Store additional food items or other supplies in the open compartment. Insulated cabinets hold hot or cold food at safe temperatures for four hours or more in full, 1 ⁄2 or 1⁄3 size food pans or on Cambro Metric Camtrays® (3253).
CamKiosk KVC854C
Work Station KWS40
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Results
Lunch
Approximate 25% increase in student consumption of fruits and vegetables. New requirements are met. Healthy habits are being formed.
Increasing Fresh Fruit and Vegetable Offerings Challenge
New regulations require schools to increase fruit and vegetables offered and consumed per child while at school. It is a challenge to get children to try new foods in general, so a wide variety of options need to be displayed in an appetizing manner.
Versa Food Bar in the New Haven, CT School District.
Alternate Solutions
Equipment Solution
Why Cambro?
Solution
The Cambro Versa Food Bar® and Buffet Camchiller® are being introduced at many schools as a salad bar that can keep food at proper serving temperature for hours without the hazards of ice. The salad bar offers foodservice directors the opportunity to offer and attractively display a variety of fruits and vegetables. New Haven, Connecticut, School District fills their salad bars with a combination of fresh fruits and vegetables from their school gardens and locally grown produce. Houston, Texas, School District works with the Houston Fresh Fruits and Vegetables Association, a local group of growers and distributors, to use mostly local grown produce in their salad bars and has begun school garden projects that may be used for their salad bars in the future.
Cambro Versa Food Bars® and Buffet Camchillers®: Fully portable, non-electric, durable system that is easy to clean and maintain. NSF compliant and Made in the USA.
Preferre
d Salad
B ar of :
About the New Haven, CT School District
Versa Food Bar VBR6
46 sites Prepares and serves each school day, approximately: 17,000 lunches 12,000 breakfasts Summer Feeding Program at selected sites and via a Food Truck Total staff approximately 200 Total students approximately 20,800
Versa Food Bars and Buffet Camchillers: VBR6 and CPB1220 Ideal for serving pre-packaged fruits and vegetables or bulk fruits and vegetables in open pans. Displays food in an appealing manner with countless configurations to fit any foodservice need. Easily fits through a standard doorway (36") with the sneeze guards and tray rails knocked down. Buffet Camchillers can hold safe food temperatures for up to four hours without the use of ice, making clean-up much easier.
About the Houston, TX School District 296 sites Prepares and serves at each site, each school day, approximately: 220,000 meals Summer Feeding Program at selected sites Total staff approximately 3,000 Total students approximately 203,066
Buffet Camchiller with 2½" Food Pan
Camcruiser® Vending Cart and SlidingLid™ Ice Caddy
Versa Work Table and Versa Cart
CVC724 and ICS100L
VBRT6 and VCSWR
Models CVC724 & CVC72 have insulated food storage compartments and up to six full‑size food pan wells. SlidingLid™ Ice Caddy is great for merchandising milk, juice, bottled water and other packaged beverages or food. Both are made of a durable polyethylene exterior with foam insulation. All-weather surface will not crack, dent, bubble, chip, rust or break.
The Work Table is perfect for merchandising pre-packaged meal offerings and beverages as a grab-and-go station. Join the Work Table with a Cart for faster check-out and improved traffic flow.
Buffet Camchiller with 4" Food Pan
Versa Cart VCSWR
Buffet Camchiller CPB1220 inside a Versa Food Bar
Versa Work Table VBRT6
8
www.cambro.com/schools
9
Bars Work 4You
Making Fresh Food Staff Training Identify clear protocols – check lists for maintaining accountability. Standardization of:
Temperature logs
Production records
How to handle leftovers
Take only what you can
Don’t bring food
Have signage to identify product on the fresh food bar.
Press release via district communications office.
Have signage to identify measurement options.
Post photos and information about the fresh food bars in use on the school website.
Have signage to educate and remind students to follow fresh food bar etiquette.
Peaches Cantaloupe
Garbanzo Beans Mushrooms
Zucchini Cauliflower
Carrots
Guacamole Corn Chips
Chopped Fruit, Gelatin & Pudding
NO Hands
Use Utensils!
Eat wha t
you
take...
Guacamole
Lettuce Sour Cream
Corn Tortilla Chips
Corn
Onions Green Peppers
Salsa
Tomatoes
Mushrooms
Burger Theme Tomatoes
Yogurt & Cottage Cheese
Hummus & Carrots
Variety of Sandwiches
Nuts, Dried Fruits & Croutons
Salad Dressings
Taco Theme
Lettuce
turn.
want...
Chili Theme
Tomatoes
Lettuce
Whole Grain Muffins
Cereal, Breakfast & Granola Bars
Fruit Juice & Variety of Milk
Broccoli
Variety of Whole Fruit (Bananas, Oranges, etc)
you
Visit www.cambro.com/schools to download these free posters to print for your school. This site also lists resources and other best practices for successful implementation of Fresh Food Bars.
Celery
www.cambro.com/schools
back to the salad bar.
Always be polite in line. Wait for your
Spinach
Pre-packaged Lunch
to try.
eat.
Rainbow Theme
Pre-packaged Breakfast
Yogurt & Cottage Cheese
Variety of Whole Fruit (Bananas, Oranges, etc) Variety of Salads
Take a small am ount of new foo ds
Signage to identify measurement and requirements for a reimbursable meal
Set up a sample bar at PTA/PTO meetings.
fingers.
If a utensil or plate on the floor, don’t put it back. Tell falls a cafeteria person. Don’t taste foo d items at the salad bar. Don’t put your head unde r the sneeze guard or food shield. Ask a friend or a cafeteria person to help if you can’t reach.
Reinforce dietary guidelines with attention-getting signage like this personalized Camtray.®
Student Training
Fresh Food Bars
Never use your
Onions
Green Peppers Red Peppers
Pickles Salsa
Cheese
Lettuce
Guacamole Tomato Sauce
Ketchup Relish Mustard
Cheese
Onions
Food preparation
what
hands first.
Mushrooms
Always wash you r
Use Utensil s.
Green Peppers
Ordering protocols
Send information home to parents via the school network – newsletters, school website, etc.
Fresh Food Bars
10
Take
Red Peppers
Individual meetings with school principals.
Menus and recipes
Strawberries
Communication with Principals and Parents
SALAD BAR ETIQUETTE
Grapes
Educating Staff, Parents and Children on Fresh Food Bars prior to their entry into school cafeterias is essential for keeping the food safe. Here are some best practices we have compiled from schools that have had success with Fresh Food Bars in their school districts.
Tomatoes Spinach
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Equipment Solution
Snacks & Hydration Challenge
Increase fruit and vegetable consumption and increase exposure to different types of fruits and vegetables, while educating students on the origins of the fruits and vegetables they are trying.
Hydration Station Challenge
Brenda Robinson, Foodservice Director for Bakersfield, California School District says she was inspired by the treasure chests where teachers keep small rewards for their students. The customized solution is a Food Box with a hygienic sliding The Treasure Treat Box at Bakersfield, California. lid and a compact Camchiller® to keep fruit and vegetables at safe temperatures for extended periods of time. The idea is to get students to look at fresh, healthy produce snacks as special treats. It is a safe and visually appealing storage place for the fresh fruits and vegetables that are used for in-classroom tasting and learning exercises designed to introduce students to a wider variety of fresh produce. “Many children grow up not wanting to try vegetables. We find that knowledge and tasting in the classroom makes students more likely to eat it in the cafeteria.” says Brenda. Wanda Pedraza, Director of Staff Development for Miami Dade County, Florida School District worked with her local Cambro Representative to create a custom solution that would transport bulk fruit as snacks to multiple classrooms at 50 different schools 3 days a week. The Flex Snack Cart is a mobile Camshelving® unit with angled divider bars and food boxes. This is the ideal solution because it can transport snacks over different types of terrain and is a vertical solution that can fit in limited storage spaces. “Parents tell us that students are pointing out various products in the supermarket that they have tried in school,” says Wanda.
Meet hydration requirements without adding new plumbing infrastructure.
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Camwear® Food Storage Box 12189CW with SlidingLid™ 1218SCCW: Clear polycarbonate is easy to clean and can be used in coolers and freezers. Lid slides back to easily access contents and minimize handling.
Single Classroom Solution
Multi-Classroom Solution
Fresh produce stars on Cambro Flex Snack Cart in Miami, FL.
Single Classroom Solution:
Results
Compact Camchiller® CP814
Positive impact on student behavior and performance. Healthy habits are being formed.
Why Cambro? Customized solutions by combining storage, temperature maintenance tools and shelving components for transporting bulk foods to classrooms. Durable, easy to clean and customizable solutions to meet your school district’s needs. Made in the USA.
A
About the Miami Dade County, FL School District Over 349 sites Total students approximately 345,000
About the Bakersfield, CA School District Over 40 sites Total students approximately 22,500
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Keep cold food at safe temperatures for a minimum of four hours. Extend cold holding time or enhance safe holding below 41˚F (5˚C) when frequent access is required.
Multi-Classroom Solution: Camshelving® Mobile Unit A flexible, modular shelving system: Quick and easy to assemble, adjust and clean. Remains rust free since it is weldless with no exposed metal.
Angled Divider Bars Hold up to 200 lbs per shelf.
Equipment Solution
Solution
The Cambro Hydration Station is a fully portable, easy to set up, non-electric system that can be up and ready-to-go in minutes.
Hydration Station
Food Boxes or Food Pans
HYDRASTATIONPKG
Can be customized to meet your needs with a variety of configurations.
Two 5-gallon Camtainers® hold, transport and serve cold or hot liquids. Drip-proof, recessed spigot provides easy, self-serve access. Two Camtainer covers labeled “WATER” are included in this package. BC340KD Storage and transport cart can be adjusted for use in all K-12 grades.
13
Temperature Retention for Off-site Feeding Challenge
Maintain safe temperature for extended periods of time during transportation from a central kitchen to off-site facilities or contracted customers such as daycares. The insulated transportation unit must be durable, easy to clean and maintain.
Solution
Cathie DeFehr, R.D., L.D., Interim Director of Nutrition Services for Dayton, Ohio, School District uses Ultra Pan Carriers®, H-Pans™ High Heat Food Pans, and Camwarmers® to provide her team with the temperature retention needed to properly service off-site customers. These carriers are durable, easy to use, maintain and clean. “We have used the Cambro carriers for more than 25 years,” says Cathie. The school district’s off-site customers “… may hold our food from the time we packed it in the ‘Cambro’ up to about four hours,” says Cathie. “The Cambro carriers are very easy to move around and stack on top of each other,” says Dayton Public Schools Foodservice Manager Kathy Spiller. “They get a lot of abuse, but they are still giving us the temperature control that we need.”
Alternate Solutions
Equipment Solution
Results
Insulated Transport – Top Loading carriers:
Increased food quality and safety for the off-site facilities that contract with the kitchen. Extended time of proper food temperature retention within the carriers. Increased ease of transporting to off-site facilities with easy-to-stack containers.
Insulated Ultra Pan Carriers®
Why Cambro? Durable, easy to clean, and insulated carriers provide safe temperature retention for transporting food. High heat pans can go from prep to cooler to oven to steam table. Camwarmer® extends holding time of hot food. Made in the USA.
A
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Top-loading food pan carriers hold, transport and serve a single full-size pan of hot or cold food at safe temperatures for four hours or more.
About the Dayton, OH School District 30 sites with two satellite locations Prepares and serves at each site, each school day, approximately: 15,000 breakfasts and lunches Summer Feeding Program at selected sites Contract meal service to charter, parochial schools and childcare facilities Total students approximately 15,000
H-Pans™
Combo Cart™ Plus Electric
Ultra Pan Carrier® S-Series and Ultra Pan Carrier H-Series
CMBPHHD
UPCS400 & UPCH400
Adjustable stainless steel rails hold a wide variety of food pans, sheet pans, trays and even pizza boxes! Proprietary heater is pre-set to hold hot food safely between 150˚F to 165˚F (65 to 74˚C); food stays moist naturally. Unplugged, can hold hot or cold food safely for four hours or more due to thick polyurethane insulation.
Small enough to fit in most cars and vans. Ergonomically safe for two people to carry or easy to transport on a CD400 Camdolly. Both are made of durable, easy to clean polyethylene and hold four 4" deep full-sized food pans. Insulated transporters hold hot or cold food safely for four hours or more without electricity. Electric heated carriers hold hot food for as long as you need them to.
High Heat Food Pans One pan can go from prep to cooler to reheating to holding and serving. The pan is microwave safe, oven safe up to 375˚F.
Camwarmer® 1210PW Use for added insurance to keep foods hot during transport or when requiring frequent access. Electric UPCH400 on CD400
Non-electric UPCS400 on CD400.
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15
Equipment Solution
Everyday Needs
Results
Eden Prairie School District saves $14,500 in refuse charges annually by eliminating their purchase of the disposable bowls. Waste stream was reduced, because a 30 yard dumpster went from being picked up every three days to every eight days. Sioux City School District saved $36,000 when they stopped buying disposable Styrofoam trays.
Using Reusable Trays and Bowls to Reduce Waste Challenge
Reduce foodservice annual expenses and waste stream.
Solution: Reusable Tray
Rich Luze, Foodservice Director for Sioux City, Iowa School District worked with his local Cambro Sales Representative to find a solution to save money while reducing the school’s waste stream. The solution was to stop using up to 36 cases of Styrofoam disposable trays per day and change to Cambro reusable 2 x 2 Compartment Trays with 6 compartments including a utensil holder.
Why Cambro? Reusable tray is made from FDA-approved material and meets USDA portion requirements. Cambro Trays have been trusted by schools since 1968. NSF listed reusable bowl made from FDA-approved material. Made in the USA.
A
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Reusable 2 x 2 Compartment Tray with 6 compartments including a utensil holder Fit 18 each, side-by-side (or 2 x 2) in a standard full size peg rack which reduces water waste by requiring fewer cleaning cycles. Gradual sloping compartment walls promote quick draining and faster drying. “Easy grip” handles ensure a better grip for small hands.
Reusable 2 x 2 Compartment Trays in Camrack® PR314
About the Sioux City, IA School District 28 sites Prepares and serves each school day, approximately: 13,500 breakfasts and lunches Summer Feeding Program at selected sites Total students approximately 13,500
Solution: Reusable Bowl 915CP
Bev Mathewson, Director of Purchasing at Eden Prairie, Minnesota School District worked with her local Cambro Sales Representative to find a solution to save money while reducing the school’s waste stream. The solution was to stop using disposable bowls and change to the Cambro reusable Camwear® Dinnerware Square Bowl that fits perfectly in their Cambro reusable 2 x 2 Compartment Trays.
About the Eden Prairie, MN School District 8 sites Prepares and serves each school day, approximately: 7,000 breakfasts and lunches Total staff approximately 109 Total number of students approximately 9,400
10146CW
5.41 oz. 160 mL
School Compartment Trays Easy to hold trays have five food compartments and one compartment for utensils. Textured surface resists scratching. Available in one size, one shape and eighteen colors. Available in three different FDA approved materials: Camwear® is made with virtually 5.1 oz. unbreakable polycarbonate. 150,8 mL 6.2 oz. 183,4 mL Budget is made with ABS material. 6.2 oz. Penny-Saver is made with 183,4 mL economical co-polymer. 12.1 oz. 7.7 oz. 227,7 mL
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3.72 oz. 110 mL 4.56 oz. 135 mL
1596C
& 915C W
BC
4, P T101
S
146C
W&1
W
4.05 oz. 120 mL
5.41 oz. 160 mL
596CP
4.39 oz. 130 mL
915CP
3.04 oz. 90 mL
357,8 mL
&10 1014
13.86 oz. 410 mL
11.49 oz. 340 mL
Dinnerware Square Bowl 10CW in Reusable 2 x 2 Compartment Tray 1596CW
4.46 oz. 132 mL
Reusable Camwear® Dinnerware Square Bowl Holds 9.4 oz. (278 mL). Fits in a reusable 2 x 2 Compartment Tray. Made of virtually unbreakable Camwear polycarbonate. Stain, odor and scratch resistant surface.
2 x 2 Compartment Trays
Fast Food Trays
Easy to hold trays have five food compartments and one compartment for utensils. “Easy grip” handles ensure a better grip for small hands. Gradual sloping compartment walls promote quick draining and faster drying. Textured surface resists scratching. Available in two sizes, two shapes and fourteen colors. Fit 18 each, side-by-side (or 2 x 2) in a standard full size peg rack. Available in two different FDA approved materials: Camwear® is made with virtually unbreakable polycarbonate and is NSF listed. Co-polymer is an economical option.
Perfect for middle and upper grades. Made of durable polypropylene. Attractive textured surface hides scratches. Available in three sizes, one shape and fourteen colors. FDA approved material and NSF listed. Personalization is available.
1418FF
17
Tongs and Utensils
1/9
Everyday Needs
1/6
1/9
1/9
Cover food and ice when not in use to minimize exposure risk. Provide utensils during service to avoid bare hand contact with food. Divide food into shallow pans for faster cooling. Never thaw foods at room temperature or reheat food on steam tables.
2½" (6,5 cm)
1/4
9/1 3/1
1/4
1/6
6/1 2/1
4/1 gnol 2/1
6" (15 cm)
8" (20 cm)
Covers protect contents better than plastic wrap or foil, allow stacking and save time and money. Lids improve food safety and extend product freshness. Fit selected Camwear® Polycarbonate, High Heat and Polypropylene Food Pans. 9/1 3/1 lluf
6/1 2/1
4/1 gnol 2/1
9/1 3/1 lluf
6/1 2/1
4/1 gnol 2/1
Cover with Handle
Black Cover with Handle
Notched Cover with Handle
Basic cover available in all pan sizes.
Molded-in handle provides secure grip. Available in Black and Clear.
Used to block light reducing discoloration of meats and cheeses.
Notched cover allows utensils to remain in pan and off of potentially contaminated counters.
1/3
Flat Cover
1/2
1/3
1/2 long 1/9
1/2
full 1/6
full 1/6
1/2 long
1/4
1/1
1/2
1/2 long 1/9
M
ANDARD
4" (10 cm)
Food Pan Lids
1/6
ABS is high‑performance and impact resistant material. Cambro ColdFest® pans and crocks are filled with nontoxic gel and keep food cold for up to 6 hours without the use of ice. Ideal for temperatures at 6/1 4/1 or below 41˚F (4˚C).
TRONOR AS
ST
Food Pan Depth in Inches (cm)
ABS
1/2
1/2 long 1/9
9/1
G
Tough Camwear® polycarbonate is virtually unbreakable. Resistant to staining and odor absorption. Withstands temperatures from -40˚F to 210˚F (-40˚C to 99˚C).
1/4
Polyethylene is high chemical and impact resistant material. Withstands temperatures from -40˚F to 160˚F (-40˚C to 70˚C).
Sizes and depths available vary by material.
Safe Handling Tips
1/3
Translucent polypropylene material provides a high chemical resistance. Withstands temperatures from -40˚F to 160˚F (-40˚C to 70˚C).
GN Pan Sizes
1/9
FlipLid®
Notched FlipLid
GripLid®
Seal Cover
Keeps contents covered yet flips up easily for service.
FlipLid with notch to rest spoon in contents with lid closed.
Lid grips the side of the pan, reducing spills and points of cross contamination. Fits Camwear Polycarbonate and High Heat pans.
Economical cover for all pan sizes. Fits Camwear Polycarbonate and High Heat pans.
Seal Cover for Translucent Food Pans Translucent seal cover provides a tight fit to protect food quality while eliminating the expense of plastic wrap.
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18
1/6
Polyethylene 1/3
High heat material is safe for use in microwaves, ovens and steam tables. Withstands extreme temperatures from -40˚F to 375˚F (-40˚C to 190˚C).
Polypropylene
1/2
High Heat H-Pans™
Polycarbonate
1/4
1/3
1/4
1/6
Cambro serving and storage products help school foodservice operators run a more productive, efficient and safe operation. Not only do they help serve, store and protect food, but they also improve inventory management. With new requirements calling for increased servings of fruits and vegetables, reliable fresh food storage systems are essential to protect food from cross-contamination and extend freshness. Choose from a wide selection of serving and storage products made from FDA approved materials:
1/9
Food Pans and Utensils
Everyday Needs Storage Systems
Camshelving® and Camshelving Elements Series Easy and quick to clean. Easy to adjust and configure. Unquestionably strong, durable and stable. Rust free.
Ingredient Bins Designed to fit under standard work tables or shelving units to efficiently store bulk dry ingredients such as flour, grain, rice and beans.
Camcrisper® Self‑contained system for storing, washing and transporting bulk produce helps prevent cross‑contamination. Threaded faucet quickly drains liquids.
Food Boxes Create a customized storage unit using Camshelving® and divider bars to accommodate a variety of food products for easy access.
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www.cambro.com/schools
Safe Handling Tips Keep all products covered and stored at least 6" (15 cm) off the floor to prevent cross‑contamination. Keep shelving clean to stop bacteria from growing and contaminating stored product. Maintain separate storage sections for meat, fish, dairy and produce.
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Identifies Cambro products that help foodservice operators meet food safety guidelines. StoreSafe is the people, products and processes that all factor into three critical threats to food safety in foodservice: Time and Temperature Abuse • Cross‑Contamination • Improper Handling
StoreSafe is PEOPLE
FOOD SAFETY CHECKLIST RECEIVING
Food immediately inspected for quality and signs of time-temperature abuse Cold and frozen food transferred to cold storage within 15 minutes Perishable and ready‑to‑eat food labeled with delivery and use-by date Fruits and vegetables transferred out of shipping cartons and stored at least 6" (15 cm) off the floor
See how Storesafe impacts product design and function through videos of foodservice professionals sharing their ideas on ensuring food safety in their operations. visit www.cambro.com/storesafe
STORAGE
StoreSafe is PRODUCT Labeling
Shelving
Storage
All shelving in refrigerators and freezers kept clean and rust-free Raw meat, poultry and seafood covered and stored below prepared food and produce Food covered with tight fitting lids and stored at least 6" (15,3 cm) off the ground All food products labeled with name, date, time of preparation and use-by date Food rotated using a First In First Out (FIFO) inventory management system
PREPARATION & COOKING
STORING PREPARATION RECEIVING
PROCESS
CLEANING & SANITIZING
Safe Handling Tips
RECEIVING
Carefully inspect products to ensure safe temperatures and acceptable food quality. Properly store perishable products within 15 minutes of being unloaded to ensure safe food temperature. Transfer product from cardboard cartons into sterile food storage boxes with lids.
StoreSafe is
Food thawed properly Food rapidly and safely cooled through the danger zone Employees follow good personal hygiene while working with food Rapidly reheat foods using approved methods
SERVING
HOLDING & TRANSPORTING
SERVING
Food held at proper temperatures during service Food and ice protected from contaminants during service Hands washed only in designated handwash sinks Minimal bare hand contact with ready‑to‑eat food
HOLDING & TRANSPORTING
HOLDING & TRANSPORTING Transport and hold hot and cold food in insulated carriers that maintain proper temperatures. Preheat or pre-chill insulated transporters before loading to maintain holding temperature. Label the outside of each transporter to minimize door opening and closing and subsequent temperature loss.
STORAGE Store product in clear containers with tight fitting lids to minimize handling and reduce risk of contamination. Keep all raw and cooked products separated to prevent cross‑contamination. Cover with lids rather than plastic wrap to protect contents from spills and contaminants. Cover, label and date all food storage containers using dissolvable labels. Reduces the risk of harmful bacterial growth on sticky label residue.
Hot foods held above 135˚F (57˚C) Cold foods held at 41˚F (4˚C) or below Adequate handwashing facilities supplied and available Food transported in carriers that are durable, hold temperature for hours and travel well
A
+
CLEANING & SANITIZING All serving items and equipment washed, sanitized and air dried Dishes and glassware stored to prevent contamination
For more best practices: visit www.cambro.com/storesafe
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www.cambro.com/schools
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Since 1951, Cambro foodservice equipment and supplies have earned the trust and loyalty of customers and public health professionals alike because our products are designed upon the core principle of food safety. Visit www.cambro.com/schools to learn more about Cambro school solutions and view additional resources to help your food service operation.
Cambro USA Tel: 714 848 1555 Toll Free: 800 854 7631 Customer Service: 800 833 3003 Š Cambro Manufacturing Company 5801 Skylab Road, Huntington Beach, California 92647-2056 LIT1224
Printed in USA 08/12
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