Plan, Build & Equip

Shortly after a foodservice concept is defined but long before Plan Review, an owner or his representative makes a series of key decisions starting with his own tolerance for risk. This is the cornerstone from which hand hygiene systems are designed, built and equipped. This standard drives all others, right through the shift-by-shift tracking systems to assure performance, 24/7.

• Plan, Build & Equip
  
  • Standards
  • The Kitchen Plan & Active Hand Hygiene
  • Water Treatment
  • Faucets
  • Hand Sink
  • Verification Tools
  • Specialties
• Supplies
• Operations