19. 360º of Protection ® One program featuring solutions for entire Food flow of food operation
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
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27. The combination of these solutions can help you achieve 360° of protection
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
42. Warewashing Operation Flow Chart Tableware Use Bussing Transport Hand Scrapping Sorting Racking Prescrapping Washing Unloading Silverware Sorting Storage
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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
63. Div. Pan Wash Tank Curtain Improperly Aligned Rinse Jets
64. Div. Pan Wash Tank Curtain Properly Aligned Rinse Jets
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.
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71. Reducing Chemical Usage Without Compromising Results Rinse-On Time is the “ Money Meter” Reduce rinse hours and turn up the soap!
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77. Key to Management Buy-in: Investment vs. Expense Our Customers are Entrepreneurs! Total: $.584 per Rack
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:
82. 12-4 Hot water Surfaces can be sanitized using: Heat Chemicals Chlorine Iodine Quats
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:
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
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
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
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:
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
89. 12-12 Floors Walls Ceilings Equipment exteriors Restrooms Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris:
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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:
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94. 9-8 Handling Food, Glassware, Dishes, and Utensils RIGHT WRONG RIGHT WRONG RIGHT WRONG RIGHT WRONG
95. 9-9 RIGHT WRONG RIGHT WRONG RIGHT WRONG RIGHT WRONG Handling Food, Glassware, Dishes, and Utensils
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:
106. Certification has successfully completed the SafeSteps Training Certification Programs I and II Congratulations! May 6, 2010 Mr. Maurya Ecolab Instructor
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108. Awareness & Reminder Posters Ecolab provides tools to train your staff on the importance of proper operations
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
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
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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)
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