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  • We serve a variety of markets – most of which have a primary goal of serving you. Foodservice Hospitality Healthcare Food & Beverage Processing Retail Commercial Facilities
  • Ecolab has the ability to make a large global impact on sustainability due to the breadth of our touch-points in many industries – restaurants, hotels, dairy plants, carwashes, laundries, etc.
  • 6 Talking Points Cleaning products and procedures will be key in keeping your storage area a safe environment. In addition, following are other key points to ensuring a safe storage environment: -Follow the First In, First Out method of stock rotation -Only store foods in proper storage areas. Areas such as restrooms, furnace rooms, stairways or hallways should NOT be used for storage of food. -Ensure air is able to circulate around food in refrigerator and freezer storage.
  • Introduce the program to the participants. ASK : “ What do We really Sell?” ANSWER : ” Clean Dishes”. Go To Next Slide
  • REVEAL Slide ASK : “ What does the customer want to buy?” ANSWER : “ The Best Possible Results at the Lowest Possible Cost.” STATE the following: This two leveled promise is what our legendary service has been built on. If you never lose sight of this promise as your primary focus then you’ll turn all of your customers into CUSTOMERS FOR LIFE. Go To Next Slide
  • REVEAL Slide STATE the following: Pay special attention to the big picture here today. How can I apply these principles to my territory. ASK: Does everyone here have a Warewashing Guidebook with them. We will be referring to it regularly throughout the course of the day. Go To Next Slide
  • REVEAL Slide Discuss the 20% rule as the pieces of the pie build. Explain : In order for your customers to get the best possible results at the lowest possible cost each of the five factors need to be contributing an even 20%. Show First Section of the Video: Have participants complete the first Target Quiz located in the back of this section. (6 minutes) Review the answers verbally with the group. Go To Next Slide
  • REVEAL Slide Unveil the pieces of the pie one by one. Tell the Debit / Credit Story to the group. “ As you can see, the three factors; temperature, Pressure, & Procedures have been compromised by about 30% each. Even a 50% increase in the amount of chemicals leaves an 8% gap that will result in dirty dishes.” Go To Next Slide
  • REVEAL Slide Read the paragraphs on the slide. Go To Next Slide.
  • REVEAL Slide Uncover the 11 steps to the warewashing flow. Allow a few seconds for the participants to fill in the steps in their manuals. Go To Next Slide.
  • REVEAL Slide Divide the class into five groups Assign each group 2-3 steps in the W/W flow. Have the groups answer the two questions as they appear on the screen. Allow five minutes. Discuss the outcomes as a large group. Show PROCEDURES Section of the Video , Complete Target Quiz & Review. Go To Next Slide.
  • REVEAL Slide Describe the Time principle. ASK: “ How many time factors are there & What are they?” ANSWER: Three: The time prior to washing that soil sits on the ware The time that the ware is being washed The time that it takes to dry Go To Next Slide.
  • REVEAL Slide Divide the class into three groups Assign each group one of the time factors discussed on the previous slide. Have the groups answer the question as it appears on the screen. Allow five minutes. Discuss the outcomes as a large group. Show TIME Section of the Video. Complete Target Quiz & Review. Go To Next Slide.
  • REVEAL Slide Read the paragraphs on the slide. ASK: How many temperature factors are there & What are they? ANSWER : TWO: Soil removal Sanitization ASK : In soil removal, is hotter always better? ANSWER : No, (pre-scrapping, hotter will only bake on some soils.) Show TIME Section of the Video. Complete Target Quiz & Review. Go To Next Slide.
  • REVEAL Slide Read the paragraphs on the slide. Define impingement: Touching or striking. Go To Next Slide.
  • REVEAL Slide Divide the class into three groups Assign each group one of the pressure factors discussed on this slide. Have the groups answer the questions as they appear on the screen. Allow five minutes. Discuss the outcomes as a large group. Show PRESSURE Section of the Video. Complete Target Quiz & Review. Go To Next Slide.
  • REVEAL Slide Read the paragraphs on the slide. ASK : What are some factors that you’d consider in choosing: -detergent for a specific customer? -rinse additive for a specific customer ? ANSWER : Soil load, Water Conditions, Machine type, Procedures, Type of ware, etc…. ASK : What reference tool might you use to determine the products that you select ? ANSWER : Warewashing Guidebook, Tech Svc., Other TMs, etc… Show PRESSURE Section of the Video. Complete Target Quiz & Review. Go To Next Slide. Go To Next Slide.
  • REVEAL Slide Read the question on the slide. ASK : What are you currently doing to solve this problem ? What would you like to be doing? ANSWER : Reduce water usage and maintain titration. This is the best response. ASK : Why should you focus your efforts on reducing water usage? The customer is concerned with their Soap bill not their water bill. ANSWER : All of the water used in the dishmachine must be treated with Ecolab chemicals; detergent or rinse. Go To Next Slide.
  • REVEAL Slide Read the bullets on the slide. STATE the following: We’re going to spend the next several minutes discussing the dispensing equipment part of the equation. How our dispensing equipment is installed can make or break you with that customer and how effectively you can manage their chemical costs in the future. Go To Next Slide.
  • REVEAL Slide Read the question on the slide. ASK : What are you currently doing to solve this problem ? What would you like to be doing? ANSWER : Reduce water usage and maintain titration. This is the best response. ASK : Why should you focus your efforts on reducing water usage? The customer is concerned with their Soap bill not their water bill. ANSWER : All of the water used in the dishmachine must be treated with Ecolab chemicals; detergent or rinse. Go To Next Slide.
  • 25 Talking point: Discuss the importance of cleaning and sanitizing to create a safe environment for food served. Cleaning removes the food and other types of soil from a surface. Rinse with clean warm or cold water Sanitizing reduces the number of micro-organisms on a surface to safe levels. Discuss the master Cleaning Schedule (i.e. Safe Steps Cleaning Application Cards). Includes the following: What should be cleaned Who should clean it When it should be cleaned How it should be cleaned Ecolab has wall charts and application cards which all function to operate as written cleaning and sanitizing procedures to follow.
  • Instructor Notes All surfaces in an establishment must be kept clean, but all food-contact surfaces must be cleaned and sanitized.
  • Instructor Notes The most common way to heat-sanitize tableware, utensils, and equipment is to immerse or spray them with hot water. The higher the heat, the shorter the time required to kill microorganisms. Chemical sanitizers are regulated by state and federal EPAs. The three most common types are chlorine, iodine, and quats. Refer to your local or state regulatory agency for recommendations on selecting a sanitizer. For a list of approved sanitizers, check the Code of Federal Regulations (CFR) 21CFR178.1010—“Sanitizing Solutions.”
  • Instructor Notes Chemical sanitizers are mixed with water until the proper concentration (ratio of sanitizer to water) is reached. Concentration is measured using a sanitizer test kit and is expressed in parts per million (ppm). The test kit should be designed for the sanitizer you are using and is usually available from the manufacturer or your supplier. The concentration of a sanitizing solution must be checked frequently, since the sanitizer is depleted during use. It can become bound up by hard water, food particles, or detergent that is not adequately rinsed from a surface.
  • Instructor Notes In order for a sanitizer to kill microorganisms, it must make contact with the object for a specific amount of time.
  • Instructor Notes Check the machine for cleanliness at least once a day, cleaning it as often as needed. Fill tanks with clean water. Use an acid cleaner on the machine whenever necessary to remove mineral deposits caused by hard water. Make sure detergent and sanitizer dispensers are properly filled. Pre-soak items with dried on food. When loading racks, make sure all surfaces will be exposed to the spray action. Never overload racks.
  • Instructor Notes Follow manufacturer’s recommendations regarding machine temperature and pressure. Always air-dry items. Drying them with a towel can recontaminate them.
  • 26 Talking points: Review the above slide. Remind participants that the simple act of proper hand washing can help prevent foodborne illness. Sing Happy Birthday to yourself twice = 20 seconds
  • 34
  • Instructor Notes Store flatware and utensils with handles up to prevent employees from touching food-contact surfaces.
  • 35 Talking point: Guests first impressions are an extremely important focal point of building good customer relation, retaining customers and growing restaurant clientele. RESTROOMS – one of the key first impressions
  • Instructor Notes Food-contact areas of plates, bowls, glasses, and cups should not be touched. Dishes should be held by the bottom or the edge. Cups should be held by their handles, and glassware should be held by the middle, bottom, or stem.
  • Instructor Notes Glassware and dishes should not be stacked when serving. The rim or surface of one can be contaminated by the one above it. Flatware and utensils should be held at the handle. They should also be stored so servers grasp handles, not food-contact surfaces. Minimize bare-hand contact with food that is cooked or ready-to-eat by handling it with tongs, deli sheets, or gloves. Use ice scoops or tongs to get ice. Servers should never scoop ice with their bare hands or use a glass, since it may chip or break.
  • Instructor Notes If chemicals are transferred to a new container, the label on that container must include the chemical name, manufacturer’s name and address, and potential hazards of the chemical. OSHA requires chemical manufacturers and suppliers to provide MSDS for each chemical at your establishment. These are sent periodically with shipments or can be requested by the establishment. MSDS must be kept in a location accessible to all employees while on the job.
  • First, let’s remember our 3 sustainability principles: Economic Progress Environmental Stewardship Social Responsibility In addition there are 4 key elements supporting our comprehensive approach to helping our customers become more sustainable Energy Water Safety Waste
  • At Ecolab, making the world a cleaner, safer, healthier place is our business. We are committed to providing the most effective and efficient cleaning, food safety, and infection control programs available. Looking at the big picture, we define sustainability broadly – using 3 main principles: Economic Progress Environmental Stewardship Social Responsibility. These principles guide our activities and continually help us focus our efforts to deliver sustainable solutions in our, operations, products, services and community activities. The adage that you must invest to prosper is true economically – but the idea of investment is not limited to financial aspects of business. It includes investments in our communities, environment, employees, industries and customers. 2007 Sustainability Report – will be available in late March 2008
  • This slides articulates the Ecolab Sustainability position. Case studies that illustrate the Ecolab’s position of helping customers reduce energy and water usage and reduce waste are at the end of the presentation (slide 49 onwards)
  • Itc kst meet

    1. 1. ITC Welcomgroup Stewarding Managers Workshop Lionel Kapetanakos May, 2010
    2. 2. Today’s agenda <ul><li>Ecolab introduction </li></ul><ul><li>Our programs in relation to F&B </li></ul><ul><li>5 factors of cleaning </li></ul><ul><li>Food safety and the impact stewarding can have </li></ul><ul><li>Cleaning procedures </li></ul><ul><li>Sustainability </li></ul><ul><li>Support programs </li></ul>
    3. 3. Who is Ecolab?
    4. 4. The World’s Leading Provider Of Cleaning, Food Safety And Health Protection Products And Services <ul><li>Founded in 1923 </li></ul><ul><li>Based in St. Paul, Minnesota </li></ul><ul><li>23,000 worldwide associates </li></ul><ul><li>Global reach – over 160 countries </li></ul><ul><li>$5 billion+ sales in 2006 </li></ul><ul><li>47% of sales outside the U.S. </li></ul>
    5. 5. Solutions And Systems For A Cleaner, Safer, Healthier World Foodservice/ Hospitality Food & Beverage Processing Healthcare/ Infection Control
    6. 6. Protecting The Health & Safety Of Our Customers, That Is Our Business <ul><li>Foodservice </li></ul><ul><li>Hospitality </li></ul><ul><li>Healthcare </li></ul><ul><li>Food & Beverage Processing </li></ul><ul><li>Retail </li></ul><ul><li>Commercial Facilities </li></ul><ul><li>Cleaning and Sanitizing </li></ul><ul><li>Food Safety </li></ul><ul><li>Hand Hygiene </li></ul><ul><li>Pest Elimination </li></ul><ul><li>Infection Prevention </li></ul><ul><li>Antimicrobials </li></ul><ul><li>Water Quality </li></ul><ul><li>Kitchen Equipment Care </li></ul><ul><li>Quality & Safety Audits </li></ul>Serving Diverse Segments With Comprehensive Expertise
    7. 7. Ecolab Is Helping To Make The World A Cleaner, Safer, Healthier Place <ul><li>Washes over 250 million dishes every day </li></ul><ul><li>Washes over 75 million hands every day </li></ul><ul><li>Cleans over 8,000 miles of food plant pipeline every day </li></ul><ul><li>Washes over 700,000 vehicles every day </li></ul><ul><li>Washes over 83 million pounds of laundry every day </li></ul>
    8. 8. Keeping Our Focus On Brand Protection Solutions 400,000 customers across the globe
    9. 9. Global Manufacturing & Distribution <ul><li>48 manufacturing plants worldwide </li></ul><ul><li>98% next-day shipment to customers achieved through use of flexible, short-run equipment & computerized planning </li></ul><ul><li>Global sourcing for production </li></ul><ul><li>Direct and indirect distribution </li></ul>Ecolab Can Physically Deliver Advanced Products And Equipment Quickly, Around The World
    10. 10. Leading The Industry Through Innovation And Expertise <ul><li>World-class R&D facilities across the globe – 7 Global Technical Centers </li></ul><ul><li>700 worldwide R&D associates, many with doctorates in microbiology, entomology, chemistry and food science </li></ul><ul><li>Food safety and public health expertise </li></ul><ul><li>Over 2,800 active U.S. and foreign patents </li></ul><ul><li>Product and technology innovation driven by customer needs </li></ul><ul><li>$80 million invested annually in R&D </li></ul>Cutting-edge Solutions
    11. 11. Global Customer Support <ul><li>Direct dispatched field personnel 24/7/365 </li></ul><ul><li>Staffed 24 hours a day, 365 days a year </li></ul><ul><li>To ensure complete satisfaction, all customers receive a follow up call within 48 hours: Quality Assurance Call-Back Program </li></ul><ul><li>Medical emergency, 24-hour poison control center </li></ul>Ecolab Call Centers Are A Critical Link Between Customers And Our Field Associates.
    12. 12. Key Differentiation Sales and Service Force Industry-leading Sales And Service Force 13,600+ globally 3000+ nationally
    13. 13. The People of Ecolab <ul><li>World-class service protects your brand and provides peace of mind </li></ul><ul><ul><li>Installation </li></ul></ul><ul><ul><li>Training </li></ul></ul><ul><ul><li>Audits and surveys </li></ul></ul><ul><ul><li>Regular reviews </li></ul></ul><ul><li>You receive… </li></ul><ul><ul><li>A higher level of service – consistent & reliable </li></ul></ul><ul><ul><li>Comprehensive, customer-centric solutions </li></ul></ul><ul><ul><li>Regular monitoring of your facilities to find new ways to improve operational efficiency & safety </li></ul></ul><ul><ul><li>Employee training to ensure safe and effective product use and application </li></ul></ul><ul><ul><li>Brand protection </li></ul></ul>Our Most Valuable Asset To You
    14. 14. Why ECOLAB?
    15. 15. A Natural Partnership
    16. 16. We share parallel values and market position <ul><li>Excellence </li></ul><ul><li>Customer Focus </li></ul><ul><li>Respect for People </li></ul><ul><li>Trusteeship </li></ul><ul><li>Innovation </li></ul><ul><li>Nation Orientation </li></ul><ul><li>Spirit </li></ul><ul><li>Pride </li></ul><ul><li>Determination </li></ul><ul><li>Commitment </li></ul><ul><li>Passion </li></ul><ul><li>Integrity </li></ul>The leader in hospitality cleaning and sanitation
    17. 17. We’re both recognized for the way we do business and our high quality standards <ul><li>Ecolab is recognized publicly and within our industry: </li></ul><ul><ul><li>“ Best Managed Companies” by Forbes </li></ul></ul><ul><ul><li>“ 100 Best Corporate Citizens” by Business Ethics </li></ul></ul><ul><ul><li>“ Best Corporate Governance” by IR Magazine </li></ul></ul><ul><ul><li>“ 50 Best Manufacturing Companies” by Industry Week </li></ul></ul><ul><ul><li>7th on Forbes ’ Honor Roll of ‘America’s Best Big Companies’ </li></ul></ul>Opening with Excellence Operating with Confidence ITC Maurya, New Delhi win’s the British Safety Council’s ‘Sword of Honour’- Thrice 9 ITC hotels ISO 14001 certification for its Environment Management Systems ITC Maurya awarded the Golden Peacock Environment Management Award ITC Maratha at Mumbai was declared to be the Best Luxury Hotel of the Year 2002
    18. 18. OUR PROGRAM FOR F&B
    19. 19. 360º of Protection ® One program featuring solutions for entire Food flow of food operation
    20. 20. Food & Beverage 1 4 5 3 2 Warewashing Enjoy superior cleaning results at the lowest possible cost. Hard Surface Cleaning Maximize efficiency and minimize waste with products and dispensing systems that keep surfaces throughout your operation clean and sanitary. Kitchen Equipment Cleaning and Grease Management Extend the life of critical back-of-house equipment and ensure it’s working when you need it. Food Preparation and Handling Decrease the risk of foodborne illness outbreaks with our complete line of food prep and food handling products. Front of House Cleaning Enhance guest satisfaction by delivering a consistently clean and inviting environment. 1 2 4 3 5 Proven products, dispensing systems and service helps deliver a clean, safe and efficient operation 6 6 Warehandling Complete system of tools and processes increases employee safety, reduce breakage and improve warewashing results Opening with Excellence Operating with Confidence
    21. 21. Food & Beverage <ul><li>Dishes, Glasses, Silverware, Pots, Pans </li></ul><ul><ul><li>Detergents </li></ul></ul><ul><ul><li>Rinse aids </li></ul></ul><ul><ul><li>Pre-Soaks </li></ul></ul><ul><ul><li>Manual Detergents </li></ul></ul><ul><ul><li>Sanitizers </li></ul></ul><ul><li>Back-of-House </li></ul><ul><ul><li>Specialty Cleaners </li></ul></ul><ul><ul><li>Degreasers </li></ul></ul><ul><ul><li>Delimers </li></ul></ul><ul><ul><li>Drain treatments </li></ul></ul><ul><ul><li>Floor Cleaners </li></ul></ul><ul><ul><li>Hand Care </li></ul></ul>Cleaning solutions <ul><li>Front-of-House </li></ul><ul><ul><li>All Purpose Cleaners </li></ul></ul><ul><ul><li>Glass Cleaners </li></ul></ul><ul><ul><li>Floor Cleaners </li></ul></ul><ul><ul><li>Hand Care </li></ul></ul><ul><ul><li>Bathroom Cleaners </li></ul></ul><ul><ul><li>Odor Counteractants </li></ul></ul>Opening with Excellence Operating with Confidence
    22. 25. Solid technology <ul><li>Super concentrated </li></ul><ul><li>No clutter on the floor </li></ul><ul><li>More sustainable </li></ul><ul><li>More safe </li></ul><ul><li>Easy to dispense </li></ul>
    23. 26. No Thaw Freezer cleaner <ul><li>Cooler / Freezer - to Clean </li></ul><ul><li>Product: </li></ul><ul><li>Kool-Klene™ </li></ul><ul><li>Applications: </li></ul><ul><li>Clean coolers and freezers </li></ul><ul><li>Will not freeze </li></ul><ul><li>Prevents time-temperature abuse of your food. </li></ul>
    24. 27. The combination of these solutions can help you achieve 360° of protection
    25. 28. Food & Beverage Dishmachine Curtains Pre-Scrap Baskets Low-flow Pre-flush Sprayers Silvermaster ® Systems Flatware Retrievers SoakMaster ® Stainless Steel Tables Racks Mats Waste Well Dollies Warehandling solutions
    26. 29. Food Safety Solutions
    27. 30. Stealth
    28. 31. Technical Service <ul><li>Providing technical support and testing to Ecolab customers: </li></ul><ul><ul><li>Product Application Testing </li></ul></ul><ul><ul><li>Material Compatibility Testing </li></ul></ul><ul><ul><li>Damage Analysis </li></ul></ul><ul><ul><li>Soil Identification </li></ul></ul><ul><ul><li>Cleaning Product & Procedure Recommendations </li></ul></ul><ul><ul><li>Water Analysis and Reporting </li></ul></ul>As part of our 360º of Protection ® Program Ecolab, provides you with advanced technical support Opening with Excellence Operating with Confidence Free Service to You!
    29. 32. “ Clean Hands” Program Products and training tools help achieve good hand hygiene compliance Innovative Tools Soaps and Dispensers Wall Charts Training Materials Opening with Excellence Operating with Confidence
    30. 33. Anti-Breakage Program BREAKAGE STOP
    31. 34. Phase I - IV Flow Plan <ul><li>1.1 Data Analyzing </li></ul><ul><li>1.2 Tableware Quality Study </li></ul><ul><li>1.3 On-site Survey </li></ul>Anti Breakage Program ( 2 to 3 days ) to be started on ( 2 days ) to be started on ( 2 to 3 days ) to be started on ( 1 to 2 days ) to be started on pause for one week pause for one month pause for one O.E. inventory Phase I Data Analysis & On-site Survey Phase III Campaign & Training Phase II Management Preview & Agreement on Findings Phase IV Evaluation & Follow-Up 3.1 Task Force Forming 3.2 Anti-Breakage Campaign 3.3 Anti-breakage Training Session 3.4 On-site training 2.3 Budget Related Modifications 2.1 Management Preview 2.2 Immediate Modifications 4.1 Result Evaluation 4.2 Information Update 4.3 Follow-on
    32. 35. Outbreak control <ul><li>Committed to providing you detailed information about: </li></ul><ul><ul><li>Specific diseases of concern </li></ul></ul><ul><ul><ul><li>Avian Influenza </li></ul></ul></ul><ul><ul><ul><li>Influenza </li></ul></ul></ul><ul><ul><ul><li>MRSA </li></ul></ul></ul><ul><ul><ul><li>Norovirus </li></ul></ul></ul><ul><ul><ul><li>Pandemic Flu </li></ul></ul></ul><ul><ul><ul><li>SARS </li></ul></ul></ul><ul><ul><li>Infection prevention </li></ul></ul><ul><ul><li>Pandemic preparedness </li></ul></ul><ul><ul><li>Cleaning / Control products and procedures </li></ul></ul>We’re your trusted source for public health news and preparedness planning Opening with Excellence Operating with Confidence
    33. 36. Ecolab’s Warewashing Program <ul><li>What do we really sell? </li></ul><ul><li>Clean Dishes! </li></ul>
    34. 37. A better question to ask is: “What do YOU want to buy? <ul><li>The Best Possible Results at the Lowest Possible Cost </li></ul>Can do it!
    35. 38. Too Much Information... Too Little Time <ul><li>Learn the big picture </li></ul><ul><ul><li>process vs. content </li></ul></ul><ul><li>Know where to find the details </li></ul><ul><li>The Warewashing Guidebook </li></ul><ul><li>Study index tabs monthly </li></ul><ul><li>80% of your toughest questions answered </li></ul>
    36. 39. 5 Factors of Clean Dishes
    37. 40. 5 Factors -- Debit / Credit
    38. 41. FIVE FACTORS OF CLEANING <ul><li>Procedures </li></ul>Improper procedures can impact all the other factors, reducing the overall effectiveness of your cleaning operation Consider the Warewashing Flow, when problem solving poor results.
    39. 42. Warewashing Operation Flow Chart Tableware Use Bussing Transport Hand Scrapping Sorting Racking Prescrapping Washing Unloading Silverware Sorting Storage
    40. 43. Group Activity <ul><li>What are the operational problems that could happen during the steps in the flow? </li></ul><ul><li>Determine any solutions that you’d use to overcome those operational problems . </li></ul><ul><li>(5 minutes) </li></ul>
    41. 44. Increased Removal FIVE FACTORS OF CLEANING <ul><li>Time </li></ul>Increased Removal
    42. 45. Group Activity <ul><li>What recommendations would you make to optimize the amount of time utilized during your time factor? </li></ul><ul><li>(5 minutes) </li></ul>
    43. 46. FIVE FACTORS OF CLEANING <ul><li>Temperature </li></ul>Increase temperature will increase effectiveness of detergent Need to consider surfaces and special conditions i.e. stains
    44. 47. FIVE FACTORS OF CLEANING <ul><li>Pressure/Mechanical Action </li></ul>Proper pressure in warewashing operations increases impingement and soil removal Improve mechanical action in laundry operations through proper loading Use a brush in housekeeping to increase cleaning effectiveness
    45. 48. Group Activity <ul><li>What are some likely causes of minimized pressure? </li></ul><ul><ul><li>Pre-scrap </li></ul></ul><ul><ul><li>Wash arm </li></ul></ul><ul><ul><li>Final rinse </li></ul></ul><ul><li>What recommendations would you make to your customer to optimize their pressure? </li></ul><ul><li>(5 minutes) </li></ul>
    46. 49. FIVE FACTORS OF CLEANING <ul><li>Chemical Action </li></ul>Chemical selected to be effective against the soil but not harm the surface Overuse of chemical can leave hard to remove residual
    47. 50. “ My Soap Bill is Too High!” What can you do??? <ul><li>Empathize but do nothing </li></ul><ul><li>Turn down the soap </li></ul><ul><li>Reduce water usage & maintain titration </li></ul>
    48. 51. Three Factors Control Chemical Costs: <ul><li>Dispensing Equipment </li></ul><ul><ul><li>Chemical treatment of water </li></ul></ul><ul><li>Dishmachine </li></ul><ul><ul><li>Water treated per hour (dilution) </li></ul></ul><ul><ul><li>Hours water is treated (time) </li></ul></ul><ul><li>Procedures </li></ul><ul><ul><li>How efficiently the water </li></ul></ul><ul><ul><li>(dishmachine) is used </li></ul></ul>Ecolab
    49. 52. Temperature Affects Chemical Usage 140 120 100 160 180 Too Hot O.K . Never take reservoir feed water from hi-temp rinse - Mixing valve if no < 140 f. Keep solid rinse dispenser away from heat sources
    50. 53. Always Titrate Both Low & High <ul><li>LOW point titration = RESULTS </li></ul><ul><li>HIGH point titration = COSTS </li></ul>
    51. 54. Run 40% Higher Titration At No Additional Cost! <ul><li>Bad cell placement </li></ul><ul><li>Long mayon feed hose </li></ul><ul><li>Bad injection point </li></ul><ul><li>180 f. feed water </li></ul><ul><li>Ideal cell placement </li></ul><ul><li>Short, direct feed hose </li></ul><ul><li>Injection near cell </li></ul><ul><li><140 f. feed water </li></ul><ul><li>Low point =10 dr. </li></ul><ul><li>High point = 20 dr. </li></ul><ul><li>Average = 15 dr. </li></ul><ul><li>Low point = 14 dr. </li></ul><ul><li>High point = 16 dr. </li></ul><ul><li>Average = 15 dr. </li></ul>
    52. 55. Best Possible Results at the Lowest Possible Cost Fine-tuning Tips: <ul><li>Watch detergent to rinse additive ratio </li></ul><ul><li>Water won’t sheet </li></ul><ul><ul><li>from dirty dishes </li></ul></ul><ul><li>Clean is priority #1 </li></ul>Detergent = 70% Rinse Additive = 30% Control costs
    53. 56. Three Factors Control Chemical Costs: <ul><li>Dispensing Equipment </li></ul><ul><ul><li>Chemical treatment of water </li></ul></ul><ul><li>Dishmachine </li></ul><ul><ul><li>Water treated per hour (dilution) </li></ul></ul><ul><ul><li>Hours water is treated (time) </li></ul></ul><ul><li>Procedures </li></ul><ul><ul><li>How efficiently the water </li></ul></ul><ul><ul><li>(dishmachine) is used </li></ul></ul>Wash Tank
    54. 57. New Rinse Jets: A Raging Bargain! <ul><ul><li>Flow rate in 3 months may increase 1 gal. / min. </li></ul></ul><ul><ul><li>9 extra oz. / hour Solid Power (@ 15 drops) </li></ul></ul><ul><ul><li>100 final rinse hours / month (18,000 racks) </li></ul></ul><ul><ul><li>900 extra oz. / month = 6.25 capsules wasted </li></ul></ul><ul><ul><li>+ $150 per month @ DCP-0 </li></ul></ul><ul><ul><li>How much energy will be saved? ($.02/gal) </li></ul></ul>
    55. 58. Final Rinse Pressure ALWAYS Verify / Adjust Pressure AFTER Installing New Jets.
    56. 59. Final Rinse Pressure <ul><li>Check pressure at NSF test point </li></ul><ul><li>Observe & record pressure at jet </li></ul><ul><li>Watch for future drop at jet </li></ul><ul><ul><li>worn jets </li></ul></ul><ul><ul><li>failing rinse solenoid valve </li></ul></ul><ul><ul><li>broken or clogged rinse manifold </li></ul></ul>
    57. 60. Rinse Pressure <ul><li>Check pressure on EVERY call! </li></ul><ul><li>Check at both the NSF and at jet </li></ul><ul><ul><li>Cracked piping </li></ul></ul><ul><li>Pressure 1 PSI above specified flow rate with new jets will increase usage per minute by 10% </li></ul>
    58. 61. C-44 -- What’s Wrong With This Picture? Floor Drain : Equals 3/4” Copper Pipe
    59. 62. C-44 -- Corrected Condition What’s Changed? Floor Drain
    60. 63. Div. Pan Wash Tank Curtain Improperly Aligned Rinse Jets
    61. 64. Div. Pan Wash Tank Curtain Properly Aligned Rinse Jets
    62. 65. How do You Measure Rinse Flow Rate? 1. 4. Activate Final Rinse & Run Machine for 1 Minute. 5. Fill tank to 5 inches Below Overflow 6. Subtract Current Inches below Overflow from 5 Inches. 8. Compare Flow to Specs. 2. Plug Overflow & Diversion Pan. 3. Shut Off Dispenser Measure Inches that Level is now Below Overflow. 7.
    63. 66. Auto & Manual Fill Systems <ul><li>Problems increase dilution. </li></ul><ul><li>Pay attention to auto-fill operation </li></ul><ul><li>Bad drain O-rings / wash arm O-rings / </li></ul><ul><li>end caps / curtains...activate auto-fill </li></ul>
    64. 68. Dishmachine Curtains Your customers can’t afford damaged or missing curtains! <ul><li>Curtains retain heat in machine </li></ul><ul><ul><li>- Low temperature = rewash </li></ul></ul><ul><ul><li>- Missing curtains = high energy cost </li></ul></ul><ul><li>Prevent water transfer </li></ul><ul><ul><li>- Excess dilution = detergent cost </li></ul></ul><ul><ul><li>- Label long and short curtains </li></ul></ul><ul><li>Detergent splashover into rinse </li></ul><ul><li>- Residual alkalinity = rewash </li></ul><ul><ul><li>- Cut curtain to fit when necessary </li></ul></ul>
    65. 69. Other Causes of EXCE$$ Dilution <ul><li>Sheet pans, Lexans, Bus Tubs... </li></ul><ul><li>huge water diversion </li></ul><ul><ul><li>- Sell Bun Pan racks (5010-LS or 5010-BP) </li></ul></ul><ul><li>Overloading racks increases rewash </li></ul><ul><li>Broken racks... </li></ul><ul><li>causes underloading </li></ul>
    66. 70. Three Factors Control Chemical Costs: <ul><li>Dispensing Equipment </li></ul><ul><ul><li>Chemical treatment of water </li></ul></ul><ul><li>Dishmachine </li></ul><ul><ul><li>Water treated per hour (dilution) </li></ul></ul><ul><ul><li>Hours water is treated (time) </li></ul></ul><ul><li>Procedures </li></ul><ul><ul><li>How efficiently the water </li></ul></ul><ul><ul><li>(dishmachine) is used </li></ul></ul>Wash Tank
    67. 71. Reducing Chemical Usage Without Compromising Results Rinse-On Time is the “ Money Meter” Reduce rinse hours and turn up the soap!
    68. 72. Turn Off the Money Meter! <ul><li>Rinse time costs $1.50+ per minute </li></ul><ul><li>($90 per hour = 10 employees!) </li></ul><ul><li>Jam destroys racks, conveyor, ware </li></ul><ul><li>Table limit switch...100% of customers </li></ul><ul><li>No obstructions on clean table </li></ul><ul><li>Sell every prospect lacking limit switch </li></ul><ul><li>HUGE RETURN ON INVESTMENT! </li></ul><ul><li>Average restaurant 100 rinse hours / mo. </li></ul><ul><li>2 hours saved pays for switch... </li></ul><ul><li>...not counting damage prevented! </li></ul>
    69. 73. Adjust Final Rinse Activator <ul><li>Turn on just as leading edge </li></ul><ul><li>of rack enters rinse spray </li></ul><ul><li>Turn off as trailing edge passes </li></ul><ul><li>Be sure rinse always shuts off </li></ul><ul><li>Efficient adjustment can cut </li></ul><ul><li>costs by over 20% </li></ul><ul><li>(chemicals, energy, water) </li></ul><ul><li>Sometimes... </li></ul><ul><li>The story you don’t tell! </li></ul>
    70. 74. Conveyor Drive System Reducing Final Rinse Run Time <ul><li>Check for damaged or </li></ul><ul><li>missing conveyor dogs </li></ul><ul><li>Check all conveyor dogs </li></ul><ul><li>alignment with racks </li></ul><ul><li>Check free play in conveyor </li></ul><ul><li>bushings </li></ul><ul><ul><li>- Excessive wear slows rack </li></ul></ul><ul><li>- Increases rinse-on time </li></ul>
    71. 75. Rack Bottoms Reveal Conveyor Problems <ul><li>Raburn opportunity to reduce rinse-on time </li></ul><ul><li>Different sizes prevent proper activator adjustment </li></ul>Survey Tool
    72. 76. Table Alignment <ul><li>Dirty end: needs scrap well (excess dilution and soil) </li></ul><ul><li>Clean end: Disengages racks from conveyor drive </li></ul>
    73. 77. Key to Management Buy-in: Investment vs. Expense Our Customers are Entrepreneurs! Total: $.584 per Rack
    74. 78. Food Safety and Stewarding operation
    75. 79. Food Safety Guidelines and Stewarding Impact on it: <ul><li>Cleaning and Sanitizing </li></ul><ul><li>Employee Hygiene </li></ul><ul><li>Cooking Temperatures </li></ul><ul><li>Safe Storage & Handling </li></ul><ul><li>Serving Food Safely </li></ul>KST team directly Or indirectly HELP’s
    76. 80. Cleaning and Sanitizing <ul><li>Cleaning removes food particles and sanitizing kills the bacteria that causes foodborne illness </li></ul><ul><li>Wash, rinse and sanitize all food-contact surfaces after each use </li></ul><ul><li>All dishes and utensils must also be washed and sanitized in the dish machine or manually </li></ul>
    77. 81. 12-3 After each use Anytime you begin working with another type of food After a task has been interrupted At 4-hour intervals if items are in constant use Food-contact surfaces must be washed, rinsed, and sanitized:
    78. 82. 12-4 Hot water Surfaces can be sanitized using: Heat Chemicals Chlorine Iodine Quats
    79. 83. 12-5 Immerse it in a specific concentration of sanitizing solution OR Rinse, swab, or spray it with a specific concentration of sanitizing solution When sanitizing a food-contact surface with a chemical sanitizer, you can:
    80. 84. 12-6 The concentration of the sanitizer influences its effectiveness Concentration must be checked with a test kit Low concentrations: May fail to sanitize objects High concentrations: May be unsafe, leave odor/bad taste, corrode metals Change solution when dirty or when concentration is below its requirement
    81. 85. 12-7 Generally, sanitizers work best from 55 º F to 120 º F (13 º C to 49 º C) At 55 º F (13 º C) or lower, sanitizers may not be effective At 120 º F (49 º C) or higher, sanitizers may corrode metals or evaporate The temperature of the sanitizing solution influences its effectiveness
    82. 86. 12-8 The sanitizer must make contact with the object for a specific amount of time Minimum times differ for each sanitizer A sanitizer’s contact time with an object influences its effectiveness
    83. 87. 12-9 Check them for cleanliness Clear foreign objects from trays/spray nozzles Check detergent and sanitizer levels Scrape, rinse, or soak items before washing them Load racks correctly When using warewashing machines:
    84. 88. 12-10 Check machine temperatures/pressures Check racks exiting machines for soiled items Air-dry all items Keep machine in good repair When using warewashing machines: continued
    85. 89. 12-12 Floors Walls Ceilings Equipment exteriors Restrooms Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris:
    86. 90. Employee Hygiene <ul><li>Hands are the principal transmitters of dangerous bacteria </li></ul><ul><li>All employees should wash and sanitize their hands </li></ul><ul><ul><li>Before work, after taking a break, eating or smoking </li></ul></ul><ul><ul><li>After using the restroom, sneezing or coughing </li></ul></ul><ul><ul><li>After handling raw food, touching their face or hair and taking out the garbage </li></ul></ul>
    87. 91. Safe Storage and Handling <ul><li>Keep all containers of food covered or wrapped to prevent contamination (prevents spills) </li></ul><ul><li>Do not put large amounts of hot food in the refrigerator </li></ul><ul><li>Allow space for the cool air to circulate </li></ul><ul><li>Always store cleaning products, chemicals and pesticides away from food </li></ul>
    88. 92. 12-13 Store it 6 inches off the floor Clean and sanitize drawers/shelves before items are stored Store glasses/cups upside down Store flatware/utensils with handles up Cover equipment food-contact surfaces until ready for use When storing clean and sanitized tableware and equipment:
    89. 93. Serving Food Safely <ul><li>The dining room is the primary place where customers judge the cleanliness and sanitary condition of your facility for themselves </li></ul><ul><li>The dining area should be clean and sanitary not only for food safety reasons, but for business reasons as well </li></ul><ul><li>Dishes and tableware should be spotless </li></ul>
    90. 94. 9-8 Handling Food, Glassware, Dishes, and Utensils RIGHT WRONG RIGHT WRONG RIGHT WRONG RIGHT WRONG
    91. 95. 9-9 RIGHT WRONG RIGHT WRONG RIGHT WRONG RIGHT WRONG Handling Food, Glassware, Dishes, and Utensils
    92. 96. 12-15 Only purchase those approved for restaurant/foodservice use Follow manufacturer’s instructions/local regulations when discarding Label containers with: Chemical’s name Manufacturer’s name/address Description of potential hazards Keep Material Safety Data Sheets (MSDS) for each chemical When handling chemicals:
    93. 97. Committed to Sustainability
    94. 98. The Ecolab Total Impact Approach To Sustainability <ul><li>A comprehensive approach that can help you conserve resources, improve safety and reduce waste. </li></ul><ul><li>Providing sustainable solutions that go beyond green to help you create a cleaner, safer, healthier environment. </li></ul>
    95. 99. The Ecolab Total Impact Approach to Sustainability Four Key Elements <ul><li>Lowering your energy consumption is just one way we reduce your impact on the environment. </li></ul><ul><li>Low-temperature washing </li></ul><ul><li>Solid products that can be shipped using substantially less fuel </li></ul><ul><li>Helping to keep people safe is our business. Ecolab is committed to the safety of your employees and your customers. </li></ul><ul><li>Environmentally responsible and effective ingredients </li></ul><ul><li>Controlled dispensing </li></ul><ul><li>Staff training and support </li></ul><ul><li>Ecolab solutions conserve resources and help keep waste out of landfills from the beginning of the product life cycle to the end. </li></ul><ul><li>Renewable materials </li></ul><ul><li>Product designs that minimize packaging </li></ul><ul><li>Collapsible, dissolvable, recyclable technology </li></ul><ul><li>Our innovative solutions are designed to use less water without compromising effectiveness. </li></ul><ul><li>No-rinse product formulations </li></ul><ul><li>Water reconditioning technology </li></ul><ul><li>Solutions that reduce required wash cycles </li></ul>
    96. 100. Ecolab & Sustainability <ul><li>We foster economic progress through: </li></ul><ul><ul><li>Innovative, effective products and services </li></ul></ul><ul><ul><li>Investment in research and development </li></ul></ul><ul><ul><li>Consistent global solutions </li></ul></ul><ul><li>We foster environmental stewardship through: </li></ul><ul><ul><li>Sustainable use of natural resources </li></ul></ul><ul><ul><li>Environmentally friendly chemistry </li></ul></ul><ul><ul><li>Reduced water and energy consumption </li></ul></ul><ul><ul><li>Innovative packaging </li></ul></ul><ul><li>We foster social responsibility through: </li></ul><ul><ul><li>Support of diversity internally and among our suppliers </li></ul></ul><ul><ul><li>Product responsibility </li></ul></ul><ul><ul><li>Fair and ethical business conduct </li></ul></ul><ul><ul><li>Contributions to programs and initiatives that enhance our communities </li></ul></ul>
    97. 101. Environmentally responsible solutions <ul><li>Save water </li></ul><ul><ul><li>Solid concentrates </li></ul></ul><ul><ul><li>Fewer wash cycles </li></ul></ul><ul><ul><li>No-rinse formulas </li></ul></ul><ul><li>Reduce packaging waste </li></ul><ul><ul><li>Renewable materials </li></ul></ul><ul><ul><li>Minimal packaging </li></ul></ul><ul><ul><li>Collapsible, dissolvable and recyclable designs </li></ul></ul><ul><li>Conserve resources </li></ul>Ecolab’s innovative solutions: Enzyme-based floor cleaner reduces water usage by 75 liters per application New product over-wrap reduces packaging by 95% Concentrated products in plastic packaging reduce landfill waste by 80%
    98. 102. Training Programs
    99. 103. <ul><li>Modular training program designed and built around HACCP principles helps deliver food safety from receiving and storing to preparing and serving. Includes: </li></ul><ul><ul><li>Wall charts </li></ul></ul><ul><ul><li>Product & procedural guides </li></ul></ul><ul><ul><li>Training manuals </li></ul></ul>Food & Beverage Proper training is the best way to create a culture of food safety in the kitchen <ul><li>training helps ensure hotel becomes fully compliant with: </li></ul><ul><ul><li>Cleaning and sanitation procedures </li></ul></ul><ul><ul><li>International and local Health & Safety regulations </li></ul></ul><ul><li>Continual reinforcement training covers awareness of: </li></ul><ul><ul><li>Personal hygiene </li></ul></ul><ul><ul><li>Cross contamination </li></ul></ul><ul><ul><li>Time / temperature abuse </li></ul></ul><ul><li>Deploy latest cleaning and sanitation solutions & equipment to: </li></ul><ul><ul><li>Ensure food safety is maximized </li></ul></ul><ul><ul><li>Minimize the risk of food-borne illness </li></ul></ul>
    100. 104. HOW CAN ECOLAB HELP? <ul><li>Training : On - the – job & Classroom training </li></ul><ul><li>On-the-job training : </li></ul><ul><li>Proper use of dish machine & Maintaining </li></ul><ul><li>Racking </li></ul><ul><li>De-liming </li></ul><ul><li>How to clean & sanitize in each area </li></ul><ul><li>Product Application </li></ul><ul><li>Classroom training </li></ul><ul><li>Basic Stewarding Operation </li></ul><ul><li>Clean & Sanitation </li></ul><ul><li>Food Safety </li></ul><ul><li>Breakage Control/Prevention </li></ul><ul><li>Personal Hygiene </li></ul><ul><li>Chemical Safety & Product Application </li></ul><ul><li>Clean Hand Hygiene </li></ul><ul><li>Charged topic : on premise </li></ul><ul><li>SafeSteps Certification : USD 50/person </li></ul><ul><li>ServSafe Certification : USD 250 / person </li></ul>
    101. 105. <ul><ul><li>► SafeSteps™ Training & Certification </li></ul></ul><ul><ul><li>Ecolab proprietary program using a step-by-step HACCP approach to identifying effective measures for the safe preparation and handling of food. This is a two to three hour classroom certificate training program provided by a certified Ecolab trainer for all food handlers. This program focuses staff awareness in the key areas required to deliver food safety. The course costs US$50 per head. </li></ul></ul><ul><ul><li>Contents include: </li></ul></ul><ul><ul><li>Concerns of food safety & identifying problem areas </li></ul></ul><ul><ul><li>Microorganisms that cause problems in food </li></ul></ul><ul><ul><li>Personal Hygiene, cross-contamination, temperature control </li></ul></ul><ul><ul><li>Understanding the flow-of-food </li></ul></ul><ul><ul><li>Cleaning and sanitation solutions </li></ul></ul><ul><ul><li>Foodservice rules and regulations </li></ul></ul>
    102. 106. Certification has successfully completed the SafeSteps Training Certification Programs I and II Congratulations! May 6, 2010 Mr. Maurya Ecolab Instructor
    103. 107. Certified ServSafe ® training <ul><li>Ecolab partners with ServSafe ® to deliver a program that meets the size and scope of your operation </li></ul><ul><li>Recognized by more jurisdictions than any other food safety training program </li></ul><ul><li>Protects your customers and your business </li></ul><ul><li>Provides the tools and educational support to help ensure food safety is practiced in your operation every day. </li></ul>The highest standard in food safety training and certification Opening with Excellence Operating with Confidence
    104. 108. Awareness & Reminder Posters Ecolab provides tools to train your staff on the importance of proper operations
    105. 109. Procedural Wall Charts Proper Washing Procedures
    106. 110. Training Guide Manager Training Guide Includes factual information on the importance of hand hygiene as well as tips and fun ideas to help employees comply
    107. 111. Delivering Knowledge, Information & Validation <ul><li>Ecolab 360 Advisor – the most advanced electronic mobile field technology </li></ul><ul><ul><li>Consistent service protocol </li></ul></ul><ul><ul><li>Prompt delivery of service report </li></ul></ul><ul><ul><li>Multiple forms to match the needs of various departments </li></ul></ul><ul><ul><li>Most importantly, report issues that truly add value to </li></ul></ul><ul><ul><li>your operation </li></ul></ul>Paper Report 360 Advisor <ul><li>360 Advisor sets “Procedure Training” as a mandatory task for all the Routine Preventive Maintenance service calls. </li></ul>
    108. 112. Powerful Information at Your Finger Tips <ul><li>Outlet Level Report </li></ul><ul><li>(Service Detail Report) </li></ul><ul><ul><li>360° survey & results checking </li></ul></ul><ul><ul><li>Machine/equipment issues & fixes </li></ul></ul><ul><ul><li>Trainings information </li></ul></ul><ul><ul><li>Inventory recommendation </li></ul></ul><ul><li>Executive Review Report </li></ul><ul><li>(Property and HQ levels) </li></ul><ul><ul><li>Total number by service calls and types </li></ul></ul><ul><ul><li>Issues identified by category and actionable recommendations </li></ul></ul><ul><ul><li>Benchmarking among all properties </li></ul></ul>Well Balanced the Five Factors of Clean, All the Time
    109. 114. Regularly scheduled business reviews <ul><li>Service plans </li></ul><ul><li>Training programs </li></ul><ul><li>Additional support </li></ul><ul><li>Performance </li></ul><ul><li>New program initiatives </li></ul>We ensure you’re always getting the best value by meeting on and assessing: Opening with Excellence Operating with Confidence
    110. 115. Thank you !