Essential 8

e8In every foodservice operation regardless of size or type, there are eight essential functions for success: Receiving, Storage, Preparation, Cooking, Holding, Service, Safety, and Sanitation. It is impossible to run a successful foodservice operation without performing all eight steps.

Let PJP maximize your operation’s efficiency, safety, and sanitation by conducting an Essential 8 Facility survey. We will assess the following functions:

  • Receive: scales, thermometers, carts, trash receptacles, pest prevention, air curtains
  • Store: refrigeration, dry storage, proper shelving, food storage, chemical storage, lighting
  • Prepare: cutting boards, ice items, chef & crew clothing, steamtable pans, food pans, cutlery, worktables
  • Cook: combi ovens, convection, induction, infrared, steaming, fry pans, stock pots
  • Hold: heat lamps, hot holding, cold holding, insulated transport, cook & hold, refrigeration
  • Serve: utensils, chafing dishes, coffee, tabletop, salad bar, furniture
  • Safety: sanitizers, hand care, ice items, thermometers, color coordination, allergen items
  • Sanitation: trash receptacles, chemicals, storage items, floor care, microfiber, hand care, air car

Download our latest quarterly E8 Flyer by clicking on the button below.

E8 Quarterly Flyer

 

Contact us today to schedule your Essential 8 Facility Survey at 800-992-3430

  • Let us help you with food safety and sanitation – with an E8 Survey Today!