Safety & Sanitation
When sanitation and safety are critical priorities, use plastic-ware!
According to the U.S. Public Health Service, improperly sanitized utensils are a principal cause of food-borne disease. An independent study of 107 foodservice operations in four cities concluded that more than 17 percent of the reusable tableware tested exceeded the generally accepted 100-colonies-of-bacteria per utensil standard set by the National Research Council.
- In another microbiological study of foodservice operations, nearly half of the dishwashing machines inspected were either dirty or not working properly.
- Due to their sanitary superiority, the U.S. Food and Drug Administration's (FDA) 1997 Food Code mandates that in situations in which the reuse of multi-use items could result in food borne illnesses to consumers, single-service and single-use articles must be used to assure food safety.
- Because disposables are lightweight, they reduce potential accidents and employee back injuries. They also eliminate possible cuts and scratches caused by chipped or broken crockery and glassware.
- Dishwashing can expose employees to hazardous chemicals and falling due to possible spillovers. Disposables eliminate both hazards.
Savings & Convenience
Plastic-ware is the smart choice for savings and convenience!
- Disposables like plastic-ware eliminate the need for purchasing, maintaining and replacing dishwashers and other support equipment. They also save time and labor by eliminating the need to bus, scrape, wash, rinse, dry and store dishes.
- It's expensive to replace broken or stolen china and glassware. In some facilities, the replacement rate is over 40 percent per year. Discards are neither recyclable nor compostable, but simply add to solid waste.
- Plastic-ware takes up a minimum of space in kitchen and serving areas. It stacks neatly on the serving area, usually taking up one quarter of the space of bulky china and glassware. And it can be conveniently stored in shipping boxes and stacked on shelves.
Disposable foodservice products only contribute over two percent by weight to the U.S. municipal solid waste stream, according to the U.S. Environmental Protection Agency (EPA). That's less waste than is generated from old newspapers, books and magazines - and Americans throw out more than five times more yard waste than single-use food items.
- Because they require no washing or sanitizing, single-service products like plastic-ware save energy and water. Commercial dishwashers consume large amounts of both and create gallons of chlorine and detergent-laden waste water. When every drop of water and kilowatt counts, using single-use foodservice products can make a difference.
- Only four percent of the world's petroleum resources are used to manufacture ALL plastics. Plastic foodservice disposables account for a minute portion of all plastics produced.
- Technological advances and packaging redesigns allow manufacturers to produce lighter, stronger and more compact foodservice disposables using less raw materials than their original design, a conservation strategy called source reduction. Most foodservice disposables can be recycled where facilities are available.
- Disposable Cutlery is a favorite choice with caterers, restaurants, schools, hotels, airlines and party supply stores.