Awesome Hank
Even though we are in the Bakery and Candy Making Industry, this information is for all food institutions.
When establishing a pest control plan, management must first decide whether the program is to become contracted, from an outside pest control firm, or is to become handled by skilled in-house personnel. Whether contracted or in-house, this system should be under direct supervision of management. Whether in-house or contracted, a good pest control program depends on more than the applying of pesticides and traps. An adequate pest control program consists of excellent washing, sound maintenance of building and utensils, sound operational and personnel procedures and store inspections on an everyday basis.
No matter if contracted or in-house, the one that applies the pesticides should be trained. In several areas it is mandatory the pesticide applicator be certified and some pesticides may be applied only by licensed commercial applicators. The individual that is responsible for administering the pest control program needs to be knowledgeable, not just inside the safe and effective application of pesticide chemicals, and also in inspection approaches. This person should be effective at recognizing signs of pest problems or circumstances which are potential problems in pest management. This person needs to be effective at determining the safest and most effective measures of control. An ample pest control program requires combining high-quality building construction and upkeep to prevent pest entry which eliminates potential harborages. Thorough cleaning is critical to eradicate the pest food sources. Cake decorating items for example, Edible Image® or Rolled Fondant should be properly sealed after usage.
When developing the pest control plan, the shop manager inspects the facility to determine what is necessary for the program. Pest problems vary with weather conditions, season, products and materials used, etc. The shop manager should be constantly attentive to these changes, and adjust the control measures as required.
Step one in developing an adequate pest control program is an inspection on the grounds next to the facility. Grounds should be free of litter, waste, rubbish, uncut weeds or grass, unused equipment, boxes, pallets, etc. In other words, the region around the store should not draw pests nor provide harborages. These areas should be kept clean and well maintained. An eighteen inch (46 cm) wide vegetation-free zone should be established along the outside wall of the building, thus providing a barrier or buffer along the store exterior which is unappealing to rodents in addition to other pests.
The building and foundations should be vigilantly inspected to insure that pests can not enter. In addition, store entryways, loading and unloading locations, roof vents, air handling systems, windows and all service entrance ways must be carefully examined to insure they’re fitted with tight doorways, screens, or filters to insure protection from all types of pests. Thank you, and for additional information on Cake Decorating Supplies please visit our internet store.
Tags: cake decorating supplies, cake decorating supply, edible image, Gum Paste, rolled fondant
Posted in Food Plants · March 8th, 2010 · Comments (0)
For those who love Mexican food, there’s nothing better than a great, crispy tortilla chip. When they’re made just right, there’s no mistaking the salty, crunchy satisfaction that comes with a quality tortilla chip. These tasty snacks include simple ingredients, but it takes a special talent to craft a truly delicious tortilla chip.
Most people prefer the restaurant-style tortilla chip, which is typically made of white corn. This type of corn can be grown in many areas of the country, including the Midwest. The corn is ground up and soaked in a lime and water mixture to break down the hills. This is key step in the chip-making process because the lime naturally increases the shelf life of the tortilla chips. It also adds to the flavor and nutritional value in each chip.
After it is ground up, the corn acquires a consistency much like that of flour. This substance is then pressed into round sheets. After this comes another vital step: shaping the chips. While round chips or rectangular strips are popular, the most widely used shape for tortilla chips is the triangle. This is typically the shape in which restaurant-style chips are cut. They are usually larger chips with plenty of surface area for supporting dips and cheese.
Chips can be fried in boiling oil or baked in an oven. Once the chips are cooked they are sprinkled with salt. Both cooking processes create a crunchy, crispy tortilla chip that is great for a number of Mexican dishes, as a light snack or as the perfect scoop for your favorite dip. While salsa, queso and guacamole are three of the most popular dips for tortilla chips, restaurant-style chips have a great flavor that goes great with cheese dips, spinach dips, black bean dips, chili, seven-layer dips, ranch dressing and a number of other dip options.
Restaurant-style tortilla chips also are great for nachos. Their flat, triangular shape can contain a significant amount of melty, hot cheese. They can hold up layers of flavorful toppings like jalapenos, beef, chicken, peppers, onions and beans. If you’re craving enchiladas or burritos, use tortilla chips to scoop up the extra toppings and to add a satisfying crunch to your meal.
Not in the mood to cook up your own tortilla chips? There are a variety of brands which sell their own restaurant-style tortilla chips in your local grocery store. In most supermarkets, tortilla chips account for a large portion of the chip and snack aisle. While restaurant-style chips are the go-to flavor for many, there are also more unique flavors available, like blue corn, multi-grain, tomato, BBQ and jalapeno. Some tortilla chips may also be sold in different shapes, like small rounds or curvy scoops.
Stock up on a few bags of restaurant-style tortilla chips at your supermarket. They come in handy for many occasions, and you’ll quickly discover new and exciting ways to incorporate them into your meals.
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Tags: Restaurant Style Tortilla Chips
Posted in Food Plants · March 5th, 2010 · Comments (0)