Getting your restaurant equipment and extensive supplies together will be a simply tiresome process at the least. You need to find out whether your budget will allow for a certain level of equipment that will be sufficient for your requirements. One of the easiest ways to start getting into the process will be searching online given our new information age. You no longer have to necessarily look locally for your equipment since it will be a major investment so the cost effectiveness of traveling to go a certain range of miles in getting the equipment you need may be warranted.

It might be helpful to start searching through available products offered by food service equipment establishments that have the items you need. You also could have a good chance of finding quality used restaurant equipment that will suit your requirements but would also be cost effective. Going this route could actually save you quite a lot of money that you might better invest into other areas of your new restaurant store.

The equipment you will likely need will include items like coffee dispensers, dishwashers, bar equipment, refrigerators and freezers, restaurant furniture, and numerous other items that will slowly drain your budget. Of course, it really depends on how large and what type of your restaurant will be as to what equipment you will need. However, assuming that most people want to keep their restaurant going for as long as possible, good-quality equipment even if it’s used will obviously be the best route long-term.

My Popcorn Machine is the leading retailer for concession equipment & restaurant supplies like popcorn makers, snow cone ice shavers, cotton candy machines, hot dog rollers from Cretors, Benchmark USA, Paragon International, Gold Medal Product, Comstock Castle, and many more other quality brands!

My Popcorn Machine was created to provide elegant and unique concession equipment for concession stands owners or organizations such as schools, churches, and others. They now also offer kitchenware, bakeware, barware, and pet supplies to serve the different needs of their customers with their goal is to create and serve a community with different interests and passions.

At My Popcorn Machine, customers always come first! They are proud to serve you with live 24-7 email assistance for your inquiries or needs. They also offer a toll free number available for call from 9am-5pm CST. Got a question? Contact them or give them a call!

Food hygiene is all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain, encompasses a wide range of measures that can be applied from the growth of food products and the raising of food animals, through harvesting and slaughter, processing, delivery, storage and final sale. However, for many, food hygiene will be equated with cleanliness; the cleanliness of food premises and food handlers.

Whilst the cleanliness of those who handle food and their equipment and surroundings is essential for good food hygiene to occur it is only one of the measures necessary if food is to be safely prepared.

Of equal or perhaps even more importance in maintaining good standards of food hygiene is the avoidance of cross-contamination and good temperature control. Cross-contamination is the passing of food poisoning bacteria from contaminated, usually raw food to ready-to-eat food. Such cross-contamination can occur in three ways, direct contact of e.g. raw meat with ready-to-eat food, the drip of raw food juices such as blood onto a ready-to-eat food and the use of unwashed hands or equipment to handle both raw food and ready-to-eat food.

Good temperature control is essential if satisfactory standards of food hygiene are to be achieved. In most investigations that occur following the outbreak of a food-borne disease a failure in temperature control is identified as one of causes of the event. Foods which are suitable media for the growth of pathogenic (disease producing) bacteria – mainly moist high protein foods such as meat, eggs and dairy products – must be kept either cold or hot. They should not be allowed to languish in the danger zone between 5°C – 63°C for any longer than absolutely necessary.

This means that good food hygiene practices will include the correct storage of cold food at 5°C or below and hot food at 63°C or above. Good food hygiene will also require that food is properly cooked and if not used straightaway that it is cooled quickly to 5°C and if reheated later that this is done quickly to a good temperature.

As far as cooking and reheating temperatures are concerned for potentially contaminated foods, like raw meat and poultry, the usual recommendations in food hygiene textbooks is 75°C for 30 seconds.

Besides cleanliness, temperature control and the avoidance of cross contamination food hygiene measures will also include a safe supply of water for food preparation and cleaning, pest control and the proper training of staff in the principles of food hygiene.

The modern approach to food hygiene puts considerable emphasis on food safety management systems, which are designed to provide assurance that the correct food hygiene practices are always in place. So food hygiene really is a wide discipline and its implementation requires commitment and investment in time and money by those who carry the responsibility of providing and preparing food for consumption by the public.