Foodservice

Ensuring guest satisfaction and enhancing your brand through solutions that protect food safety, improve efficiency and deliver exceptional clean throughout your operation.
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Food safety made easy

A recent study by the U.S. Centers for Disease Control and Prevention showed that lettuce and other leafy green vegetables are the largest source of foodborne illnesses in the U.S. Each year, about 2.2 million people get sick from eating contaminated leafy vegetables – which is about 23 percent of the 9.6 million annual cases. Water alone won’t kill the illness-causing pathogens – so our foodservice customers needed a way to ensure their fruits and vegetables wouldn’t make people sick.

Markets We Serve

ContractFoodservice550

Contract Foodservice

We give you the confidence to focus on preparing the nutritious, high-quality food your diners expect. And we can help you ensure customer satisfaction by ...
fullservice

Restaurants

Our team will partner with you to ensure you deliver a great guest experience, from the dining room to the restroom to the kitchen. Our solutions ensure...
QSR550

Quick Service Restaurants

In a fast-paced industry with high employee turnover, heavy foot traffic and multiple language requirements, it can be difficult to maintain high cleaning ...
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Ecolab Total Food Safety

Your success depends on satisfying your guests and managing your risks. At Ecolab, we help you raise the bar for both. We work with you to help make food safety routine throughout your entire operation. Our industry experts use the latest research to keep you ahead of the curve. And our integrated approach delivers innovative food safety solutions that help protect your guests, your brand and your business.

More

Media

Documents
The Legal Implications of Food Safety
November 09, 2015

The Legal Implications of Food Safety

Tips to help limit your food safety risks

View Document The Legal Implications of Food Safety
Food Safety Best Practices: Produce Handling
October 15, 2015

Food Safety Best Practices: Produce Handling

If fruits and vegetables are not handled properly, they can become a food safety risk for your...

View Document Food Safety Best Practices: Produce Handling
Food Safety Best Practices: Warewashing
October 09, 2015

Food Safety Best Practices: Warewashing

Whether manually or machine wash, following proper warewashing procedures is time well spent.

View Document Food Safety Best Practices: Warewashing
Food Safety Best Practices: Avoiding Cross Contamination
September 21, 2015

Food Safety Best Practices: Avoiding Cross Contamination

Tips to help avoid cross contamination

View Document Food Safety Best Practices: Avoiding Cross Contamination
Food Safety Mistake #3: Not Using a Thermometer to Test Doneness
September 01, 2015

Food Safety Mistake #3: Not Using a Thermometer to Test Doneness

Among the factors responsible for outbreaks of foodborne illness, inadequate cooking stands near the top ...

View Document Food Safety Mistake #3: Not Using a Thermometer to Test Doneness
Food Safety Mistake #5 Rewashing Bagged, Pre-Washed Lettuce
September 01, 2015

Food Safety Mistake #5 Rewashing Bagged, Pre-Washed Lettuce

Bagged, pre-washed leafy greens may not need to be re-washed

View Document Food Safety Mistake #5 Rewashing Bagged, Pre-Washed Lettuce
Contact Us

Contact your Ecolab representative today or call 1 800 35 CLEAN (1-800-352-5326).

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