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Gain insights on topics ranging from proper food storage and safe handling to infection prevention with our helpful tips and expert advice.

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Excel
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PDF (.pdf)
PowerPoint (.ppt)
Video
Word Doc (.doc)
English
French
Spanish
Degreasers, Grill & Fryer Cleaners
Deodorizers
First Aid Essentials
Floor Cleaners
Food Rotation
Food Prep & Safety
Laundry
Hand Soaps & Sanitizers
Machine Warewashing
Manual Warewashing
Multi-Surface Cleaners
Restroom Cleaners
Sanitizer Testers
Specialty Cleaners
Thermometers & Timers
Tools & Accessories
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Resurgence of Sanitation in Foodservice

Here are basic steps for cleaning & disinfecting for your food establishment.

Helping Offset the Labor Squeeze and Tightening Operations: A Partnership Perspective

Labor challenges continue to impact many industries and business segments.

What is Coronavirus (COVID-19)

Learn more about the 2019 Novel Coronavirus (COVID-19), how it spreads, common symptoms, and how to best protect your business. 

Keystone Sink & Surface Cleaner Sanitizer - Health Department Resources

Learn more about this innovative technology designed for use on hard, non-porous food-contact surfaces and in 3-comp sinks under EPA Registration No. 1677-260.

Case Study (Bailey's): Clean by Design

How a restaurant group leverages Keystone Cleaning Tools to build cleaning into the fabric of its business.

Case Study: Turning Details into Differentiators

How a small fast-casual chain creates a stand-out environment.

Case Study (Pitch Pizzeria): Pitch Perfect Staff Culture

How a pizzeria nurtures pride in perfection amongst employees.

Recipes for Success

Quick tips and best practices for helping your business thrive.

Mastering the Social Media Game

Foodservice businesses now live and die by crowdsourced ratings and social media reviews. How can you ensure consistency that drives better ratings—and protects you from bombshell reviews?

Finding & Keeping Good People

There’s a huge shortage of experienced labor and turnover is trending up. How can you find, train and retain good employees?

Creating Stand-Out Experiences

Customers now value experience as highly as the food on the plate—expectations are higher and changing every day. How do you meet the demands of the “Foodie 2.0”?

Creating the Right Menu

Customers demand transparency when it comes to food: what’s in it, where it comes from and how it got there. How can you court this new kind of highly informed guest?

Managing Rising Labor Costs

Recent and pending legislation threatens to drive labor costs up quickly. How can you boost efficiency and reduce costs—without hurting your guest experience?

Standing Out in a Competitive Market

Markets are overcrowded. Competition is fiercer than ever. How can you make a bold and unique impression on your customers?

Protecting your Margins

The costs that are harder to control—ingredients, labor and rent/real estate—keep climbing. Where can you bolster your bottom line?

Don't Get Crushed by Rising Rent

With real estate costs skyrocketing, how do you squeeze more value out of smaller FOH and BOH spaces?

Serving Up the Wow Factor

Quick tips and best practices for helping your business thrive.

Why Clean Matters to Your Customers

Based on a restaurant survey, customers emphasize the importance of cleanliness when they decide where they’re going to eat.

Cut Waste and Protect Customers with Good Receiving Procedures

Train your staff on proper receiving principles to keep food—and your customers—safe, while reducing waste to help increase profits.

Food Safety Matters

Use this checklist to establish a program that will ensure a clean and safe environment for your operation.

What Is Norovirus?

Check out our fact sheet on norovirus, the leading cause of foodborne illness outbreaks in the United States.

Preventing the Spread of Norovirus

Learn how to prevent the highly contagious norovirus and take steps to keep it from spreading when you suspect an employee is infected with the virus.

What Is Salmonella?

Get the facts on the bacteria salmonella, which is most commonly transmitted through contaminated food.

Preventing the Spread of Salmonella

Learn how to prevent salmonella and take steps to keep it from spreading when you suspect an employee is infected with the bacteria.

What Is E. Coli?

Did you know that the Shiga toxin-producing E. coli makes up the majority of very serious, food-related E. coli infections in the food service industry?

Preventing the Spread of E. Coli

Learn how to prevent escherichia coli (E. coli) and take steps to keep it from spreading when you suspect an employee is infected with the bacteria.

What Is Listeria?

Find out how listeriosis, a gastrointestinal illness with a high mortality rate, can get passed via a variety of foods from cooked eggs to deli meats.

Preventing the Spread of Listeria

Learn how to prevent listeria monocytogenes and take steps to keep it from spreading when you suspect an employee is infected with the pathogen.

Guidelines for Safe Food Labeling

Take the guesswork out of figuring out the shelf life of the foods you have stored in the refrigerator or walk-in.

Optimizing Employee Hand Hygiene

Provide the proper tools for restaurant employees to clean their hands, thereby keeping your customers healthy and safe.

Infection Prevention for Full-Service Restaurants

Implement proper cleaning, disinfection and hygiene practices with our comprehensive infection prevention guideline for full-service restaurants.

Properly Storing Your Floor Cleaning Tools

Maintain a proper storage area for all your cleaning tools so that you’re fully prepared for any cleaning situation or emergency.

Understanding GHS Hazard Communication

OSHA now requires restaurants using chemical products be compliant with GHS standards and regulations on hazard communication.

Prevent Cross-Contamination in Your Food Operation

Did you know that the eighth-most common food safety violation has to do with not separating raw animal foods from ready-to-eat products?

Cleaning Your Restaurant for Safety and Shine

Make sure you have a solid cleaning program in place so that your restaurant leaves a good first and last impression with your customers.

Are You Ready for Kickoff?

As restaurants set their promotions and prepare their staff for football season, help them serve great tasting food with Keystone Fryer Cleaner and get clean glasses with the Keystone Bar Program.

Get the ultimate clean in less time with DuraLoc™ tools

Sysco’s Cutting Edge Solutions (CES) provide new and exclusive products to help you refresh your menu, drive repeat business and streamline back-of-house operations. DuraLoc™ Cleaning Tools are featured as one of the new Cutting Edge Solutions.

EPA/Safer Choice

Products to which this EPA/Safer Choice disclaimer is applicable.

The Keystone Dishmachine Program

The best possible cleaning results at the lowest total cost means the best value for you.

Keystone Quick 6

Solve Common Customer Problem with the Keystone Quick 6.

Prevent Bare Hand Contact with Ready-to-Eat Foods

The cost of an outbreak for a restaurant is estimated at $75,000. Learn how to keep it from happening in your food operation.

Service & Training

When you partner with Keystone, your cleaning and sanitation needs are under control with personally delivered service and world-class training.

Top 10 Restaurant Food Safety Violations

From cross-contamination to improper handwashing, find out what the 10 most common food safety issues are in restaurant kitchens.

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