When chefs prep their kitchen for a visit from the health inspector, the walk-in is reorganized, shelves are spotless, and every item is clearly labeled. The first aid kit is fully stocked, with plenty of those blue band aids – a universal symbol in the kitchen.

But what if you are caught off-guard? That stubborn, scratched-over food label may or may not still display a relevant date. The raw chicken might have been placed on a top shelf – these will cause serious problems with the health inspector! When it comes to safety solutions in the kitchen, chefs need quick, low-cost answers. Working clean and working smart is essential in a well-run kitchen – and just as important, it can save money, time, and even your reputation!