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Why is cleaning important?2       Stakeholder demand       Food safety       Shelf life       Work health and safety  ...
Current situation (typical)3       Production staff are doing some line cleaning at        end of shift       There may ...
So why are some bakeries not clean?4       Production people tired       Cleaning teams not allowed to clean       BIG ...
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So why are some bakeries not clean?6     Cleaning is being given a low        priority by Management
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Cleaning in low risk environment8      Production      Production     Cleaning                                   Maintenan...
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Cleaning in high risk environments10             Maintenance      Cleaning                     Production
Good bakery cleaning11                    What does it take?        Commitment from manager (or management         team) ...
Good bakery cleaning12                    What does it take?        From planning to doing            Align schedule and...
Good bakery cleaning13                    What does it take?        Manage (KPIs)            Completed cleans          ...
Case study – 1/314        Agreement entered into in July 2011        Ecowize providing cleaning team based on an        ...
Case study – 2/315        Commitment from bakery management          TheGM initiated the change          GM and Ecowize...
Case study – 3/316        Alignment of programme and cleaning resources        Training and Communication        One-Te...
In house solution17     IN-HOUSE     SUBCONTRACTI         Review   Plan     NG     TURNKEY                          Manage...
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Subcontracting solution19     IN-HOUSE     SUBCONTRACTI        Review   Plan     NG     TURNKEY                        Man...
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Turnkey solution21     IN-HOUSE     SUBCONTRACTI        Review   Plan     NG     TURNKEY                         Manage   Do
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Turnkey solution - How it works…23        Scope of Work and Cleaning Programme        Professional team of Hygiene Opera...
Ecowize Quality Management System24
Turnkey solution - How it works…25                        People              Systems        Technology
Remember...26        Whether you do it in-house, subcontract or engage         a turnkey solution it requires your commit...
Thank you27
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2012 05 02 ecowize presentation for asb

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2012 ecowize ASB

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2012 05 02 ecowize presentation for asb

  1. 1. 1
  2. 2. Why is cleaning important?2  Stakeholder demand  Food safety  Shelf life  Work health and safety  Ease of maintenance  Maintenance of assets  Fire prevention  Staff morale
  3. 3. Current situation (typical)3  Production staff are doing some line cleaning at end of shift  There may be a dedicated cleaning team (in-house or contractor or a combination)  There are cleaning instructions and sometimes schedules and programmes  The responsibility of cleaning lies with QA or Production
  4. 4. So why are some bakeries not clean?4  Production people tired  Cleaning teams not allowed to clean  BIG JOB – little impact  Cleaning supervisor lacking support  Management has unrealistic expectations  Outdated cleaning tools and equipment
  5. 5. 5
  6. 6. So why are some bakeries not clean?6 Cleaning is being given a low priority by Management
  7. 7. 7
  8. 8. Cleaning in low risk environment8 Production Production Cleaning Maintenance Production
  9. 9. 9
  10. 10. Cleaning in high risk environments10 Maintenance Cleaning Production
  11. 11. Good bakery cleaning11 What does it take?  Commitment from manager (or management team) to give cleaning priority  Cleaning programme  schedule and work instructions  flexibility  review and change frequencies and methods
  12. 12. Good bakery cleaning12 What does it take?  From planning to doing  Align schedule and instructions with resources  Get buy-in from your cleaning manager or contractor  Training and communication
  13. 13. Good bakery cleaning13 What does it take?  Manage (KPIs)  Completed cleans  Hand over times  Pre-clean standards  Hour usage  Review the efficiency of your programme at least annually  Inspect and audit, systems, technology, people  Verify and validate - Is the programme effective?
  14. 14. Case study – 1/314  Agreement entered into in July 2011  Ecowize providing cleaning team based on an agreed programme  Line operators continue to clean contact surfaces and utensils  Ecowize has a strong focus on environmental cleaning and periodic cleaning
  15. 15. Case study – 2/315  Commitment from bakery management  TheGM initiated the change  GM and Ecowize agreed on budget upfront  GM stays in tune with progress  Cleaning Programme in Consultation with QA  Compliments the line operator cleaning  Has realistic frequencies and completion dates  Is in real time, web based and accessible to stakeholders
  16. 16. Case study – 3/316  Alignment of programme and cleaning resources  Training and Communication  One-Team Approach with open communication  Cleaning programme flexibility  Reporting and KPIs  Review
  17. 17. In house solution17 IN-HOUSE SUBCONTRACTI Review Plan NG TURNKEY Manage Do
  18. 18. 18
  19. 19. Subcontracting solution19 IN-HOUSE SUBCONTRACTI Review Plan NG TURNKEY Manage Do
  20. 20. 20
  21. 21. Turnkey solution21 IN-HOUSE SUBCONTRACTI Review Plan NG TURNKEY Manage Do
  22. 22. 22
  23. 23. Turnkey solution - How it works…23  Scope of Work and Cleaning Programme  Professional team of Hygiene Operators  Food safety training  On-line documentation and records 24/7  Management of chemicals, PPE, consumables and equipment  Formalised continuous improvement program
  24. 24. Ecowize Quality Management System24
  25. 25. Turnkey solution - How it works…25 People Systems Technology
  26. 26. Remember...26  Whether you do it in-house, subcontract or engage a turnkey solution it requires your commitment to making cleaning a priority. Maintenance Cleaning Production
  27. 27. Thank you27

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