Foodborne illness is a worldwide problem, in developed and developing nations alike.
Reports show that foodborne illness in the U.S. causes thousands of individual cases, hundreds of outbreaks, and several deaths each year. In fact, 6.5 to 81 million Americans may actually suffer its symptoms each year.

It only takes one food-borne illness to ruin the reputation of a store or an entire chain of stores!
	What can you and your company do about it?
	With our program, we offer you a significant edge in fresh food retailing, and we visit your establishment for "on site" service, without any interference to your employees and departments.
	Resurfacing versus Replacement
	Resurfacing cutting boards is not presented merely as an alternative to replacement, but a method to improve sanitation in food handling. In addition to improving safety in food preparation areas, the related cost savings can be significant.
	Save Time and Money
	You save time and materials cleaning resurfaced boards. If ten minutes per day can be saved in all departments in clean-up time at an average rate of $9.00 per hour, the store saves $547.50 per year per department. The reduced cleaning time will also result in the savings of water, cleaning chemicals and sanitizing agents.
	Increase Customer Confidence
	You know that your customers equate clean white boards with a clean store that they can trust. Now you can give your customers what they want without sacrificing your bottom line.
	Extend Shelf Life
	Product shelf life is extended with clean boards. Less bacteria and contaminants present on a board reduces spoilage and extends shelf life. Although there is no way to exactly determine the actual savings, anytime shelf life can be extended, profitability improves.
	Less Labor Costs
	Purchasing new boards requires additional employee handling which increases labor costs. There also are the compound expenses in time and wages for purchasing, scheduling, receiving, cutting, distribution and installation of the new boards as well as disposing of the old boards. Our service is done on site, eliminating these management and labor costs.
	No Wasted Material
	In most cases, the new boards will have to be cut to size, resulting in increased labor costs and the costs of tools. When new boards are cut to size, there is also considerable waste and shrink (remaining cut pieces that are too small to be used anywhere else). By resurfacing old boards, you eliminate the prospect of cutting mistakes and using boards that are not cut correctly for the table or area on which they will be used.
	Sanitation
	Purchasing new boards is a pro-active approach to sanitation problems. Unless all boards are replaced at the same time, the problem of cross contamination is not eliminated. Changing a board here or a board there increases the risk of contaminating the new boards by using products on the new boards that have come in contact with old boards. Resurfacing boards on a regular basis "renews" all boards at the same time and you reduce the likelihood of cross contamination.
	Recycling
	In most cases a 3/4" thick board can be resurfaced annually for 5 or more years in a row. Since we only remove an average of 60/1000 of an inch each time we resurface the boards, after 5 years the boards remains approximately 1/2" thick and can be recycled to other areas of the store (produce, deli, etc.) for an additional 5 years.