As the past few years have shown, produce can be a food safety liability for anyone in the food service industry. Easy spoilage also makes produce a very difficult item to manage on your inventory. On top of all that, produce takes a lot of time and labor to prep.
Yet fruits and vegetables are also a vital ingredient on any restaurant’s menu, and most of you out there have mastered the fine art of serving clean, healthy, fresh produce to your customers on a daily basis. Mastery of that art comes at a price, however. Chemical sanitization, cleaning, and spoilage all cost money and cut into your food margin.
Locally and organically produced produce don’t help your cause any either. Typically local and organic produce spoils faster even though it arrives fresher. And nobody wants their organic produce sanitized with chemicals after arriving through your back door.
There must be some kind of product that addresses all the issues you have dealing with fresh produce in your restaurant.
Well, I’m glad you asked.
The Saf-T-Wash by San Jamar addresses all three of your main food service sanitation concerns when it comes to produce: sanitation, freshness, and spoilage. How does it work? The Saf-T-Wash adds ozone to water and attaches directly to the faucet in your kitchen, allowing you to wash fresh produce and sanitize it at the same time while extending shelf life.
Ozone is a natural element that’s been used for years in the bottled water industry to kill pathogens during the bottling process. Ozone kills at least 99.99% of the major pathogens found in produce within two minutes of exposure, which is significantly more effective than a chlorine treatment. And ozone removes enzymes from fruits and vegetables that cause spoilage, improving shelf life after prep has been completed.
You also don’t have to use as much ozone treated water to clean produce during prep, saving you money on water. In general, treating your fruits and vegetables with ozone treated water is a more effective and efficient way to prep produce for serving. According to San Jamar, the money saved in water and labor savings plus reduced spoilage means the Saf-T-Wash pays for itself in 3 months.
Using the Saf-T-Wash also gives you a unique opportunity to market your restaurant as a green operation to your customers. Despite the economic downturn, studies still return consistent results when it comes to customer attitudes regarding green practices in food safety: consumers want more of it and they like restaurants that participate in green programs. If you’re serving organically grown produce washed with ozone treated water, you’re creating a great opportunity to add value to your restaurant brand in the eyes of your customer. And in an age of price wars and increasingly brutal competition, anything that sets you apart and adds value is something that might give you an extra edge over your competition.