itc kst meet
TRANSCRIPT
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ITC Welcomgroup Stewarding Managers Workshop
Lionel KapetanakosMay, 2010
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Today’s agenda
Ecolab introduction
Our programs in relation to F&B
5 factors of cleaning
Food safety and the impact stewarding can have
Cleaning procedures Sustainability Support programs
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Who is Ecolab?
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The World’s Leading Provider Of Cleaning, Food Safety And Health Protection Products And Services
Founded in 1923 Based in St. Paul, Minnesota 23,000 worldwide associates Global reach – over 160 countries $5 billion+ sales in 2006 47% of sales outside the U.S.
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Foodservice/Hospitality
Food & Beverage Processing
Healthcare/Infection Control
Solutions And Systems For A Cleaner, Safer, Healthier World
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Protecting The Health & Safety Of Our Customers, That Is Our Business
Foodservice Hospitality Healthcare Food & Beverage Processing Retail Commercial Facilities
Cleaning and Sanitizing Food Safety Hand Hygiene Pest Elimination Infection Prevention Antimicrobials Water Quality Kitchen Equipment Care Quality & Safety Audits
Serving Diverse Segments With Comprehensive Expertise
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Ecolab Is Helping To Make The World A Cleaner, Safer, Healthier Place
Washes over 250 million dishes every day Washes over 75 million hands every day Cleans over 8,000 miles of food plant pipeline every day Washes over 700,000 vehicles every day Washes over 83 million pounds of laundry every day
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Keeping Our Focus On Brand Protection Solutions
400,000 customers across the globe
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Ecolab Can Physically Deliver Advanced Products And Equipment Quickly, Around The World
Global Manufacturing & Distribution
48 manufacturing plants worldwide 98% next-day shipment to customers achieved through use
of flexible, short-run equipment & computerized planning Global sourcing for production Direct and indirect distribution
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Leading The Industry Through Innovation And Expertise
World-class R&D facilities across the globe – 7 Global Technical Centers
700 worldwide R&D associates, many with doctorates in microbiology, entomology, chemistry and food science
Food safety and public health expertise Over 2,800 active U.S. and foreign patents Product and technology innovation driven
by customer needs $80 million invested annually in R&D
Cutting-edge Solutions
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Global Customer Support
Direct dispatched field personnel 24/7/365 Staffed 24 hours a day, 365 days a year To ensure complete satisfaction, all customers
receive a follow up call within 48 hours: Quality Assurance Call-Back Program
Medical emergency, 24-hour poison control center
Ecolab Call Centers Are A Critical Link Between Customers And Our Field Associates.
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Key Differentiation
Sales and Service Force
Industry-leading Sales And Service Force
4000
6000
8000
10000
12000
14000
1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007
13,600+ globally3000+ nationally
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The People of Ecolab
World-class service protects your brand and provides peace of mind
Installation Training Audits and surveys Regular reviews
You receive… A higher level of service – consistent & reliable Comprehensive, customer-centric solutions Regular monitoring of your facilities to find new ways to improve
operational efficiency & safety Employee training to ensure safe and effective product
use and application Brand protection
Our Most Valuable Asset To You
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WhyWhy ECOLAB?ECOLAB?
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A Natural Partnership
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We share parallel values and market position
Excellence
Customer Focus
Respect for People
Trusteeship
Innovation
Nation Orientation
Spirit Pride Determination Commitment Passion Integrity
The leader in hospitality cleaning and sanitation
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We’re both recognized for the way we do business and our high quality standards
Ecolab is recognized publicly and within our industry: “Best Managed Companies” by Forbes “100 Best Corporate Citizens” by Business Ethics “Best Corporate Governance” by IR Magazine “50 Best Manufacturing Companies” by Industry Week 7th on Forbes’ Honor Roll of ‘America’s Best Big Companies’
Opening with ExcellenceOperating with Confidence
ITC Maurya, New Delhi win’s the British Safety Council’s ‘Sword of Honour’- Thrice9 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
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OUR PROGRAMOUR PROGRAM FOR F&B FOR F&B
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360º of Protection®
One program featuring solutions for entire Food flow of food operation
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Food & Beverage
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WarewashingEnjoy superior cleaning results at the lowest possible cost.
Hard Surface CleaningMaximize efficiency and minimize waste with products and dispensing systems that keep surfaces throughout your operation clean and sanitary.
Kitchen Equipment Cleaning and Grease ManagementExtend the life of critical back-of-house equipment and ensure it’s working when you need it.
Food Preparation and HandlingDecrease the risk of foodborne illness outbreaks with our complete line of food prep and food handling products.
Front of House CleaningEnhance guest satisfaction by delivering a consistently clean and inviting environment.
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Proven products, dispensing systems and service helps deliver a clean, safe and efficient operation
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6 WarehandlingComplete system of tools and processes increases employee safety, reduce breakage and improve warewashing results
Opening with ExcellenceOperating with Confidence
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Food & Beverage
Dishes, Glasses, Silverware, Pots, Pans• Detergents• Rinse aids• Pre-Soaks• Manual Detergents• Sanitizers
Back-of-House• Specialty Cleaners• Degreasers• Delimers• Drain treatments• Floor Cleaners• Hand Care
Cleaning solutions
Front-of-House• All Purpose Cleaners• Glass Cleaners• Floor Cleaners• Hand Care• Bathroom Cleaners• Odor Counteractants
Opening with ExcellenceOperating with Confidence
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Solid technology
Super concentrated No clutter on the floor More sustainable More safe Easy to dispense
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No Thaw Freezer cleaner
Cooler / Freezer - to Clean
Product: Kool-Klene™
Applications: Clean coolers and freezers Will not freeze Prevents time-temperature abuse of your food.
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The combination of these solutions can help you achieve 360° of protection
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Dishmachine Curtains
Pre-Scrap Baskets
Low-flow Pre-flush Sprayers
Silvermaster® Systems
Flatware Retrievers
SoakMaster®
Stainless Steel Tables
Racks
Mats
Waste Well Dollies
Food & Beverage
Warehandling solutions
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Food Safety Solutions
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Stealth
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As part of our 360º of Protection® Program Ecolab, provides you with advanced technical support
Technical Service
Providing technical support and testing to Ecolab customers:
Product Application Testing Material Compatibility Testing Damage Analysis Soil Identification Cleaning Product & Procedure
Recommendations Water Analysis and Reporting
Opening with ExcellenceOperating with Confidence
Free Service to You!Free Service to You!
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“Clean Hands” Program
Products and training tools help achieve good hand hygiene compliance
Innovative Tools
Soaps and Dispensers
Wall Charts
Training MaterialsOpening with Excellence
Operating with Confidence
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Anti-Breakage Program
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Phase I - IV
Flow Plan
AntiBreakageProgram
Phase IData Analysis& On-site Survey
Phase IIICampaign & Training
Phase IIManagement Preview& Agreement on Findings
Phase IVEvaluation & Follow-Up
1.1 Data Analyzing 1.2 Tableware Quality Study 1.3 On-site Survey
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 Preview2.2 Immediate Modifications
4.1 Result Evaluation
4.2 Information Update
4.3 Follow-on
( 2 ( 2 to 3 days )to 3 days )to be started onto be started on
( 2 ( 2 to 3 days )to 3 days )to be started onto be started on
( 2 ( 2 days )days )to be started onto be started on
( 2 ( 2 days )days )to be started onto be started on
( 2 ( 2 to 3 days )to 3 days )to be started onto be started on
( 2 ( 2 to 3 days )to 3 days )to be started onto be started on
( 1 ( 1 to 2 days )to 2 days )to be started onto be started on
( 1 ( 1 to 2 days )to 2 days )to be started onto be started on
pause for one week
pause for one month
pause for one O.E. inventory
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We’re your trusted source for public health news and preparedness planning
Outbreak control
Committed to providing you detailed information about:
Specific diseases of concern— Avian Influenza— Influenza— MRSA— Norovirus— Pandemic Flu— SARS
Infection prevention Pandemic preparedness Cleaning / Control products and procedures
Opening with ExcellenceOperating with Confidence
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Ecolab’sEcolab’s Warewashing Program Warewashing Program Ecolab’sEcolab’s Warewashing Program Warewashing Program
What do we really sell?What do we really sell?
Clean Clean Dishes!Dishes!
What do we really sell?What do we really sell?
Clean Clean Dishes!Dishes!
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A better question to ask is:A better question to ask is:“What do YOU want to buy?“What do YOU want to buy?A better question to ask is:A better question to ask is:“What do YOU want to buy?“What do YOU want to buy?
The Best Possible Results at The Best Possible Results at the Lowest Possible Costthe Lowest Possible Cost
The Best Possible Results at The Best Possible Results at the Lowest Possible Costthe Lowest Possible Cost
Can do it!Can do it! Can do it!Can do it!
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Too Much Information...Too Much Information...Too Little TimeToo Little Time
Learn the big pictureLearn the big picture– process vs. contentprocess vs. content
Know where to find the detailsKnow where to find the details
The Warewashing GuidebookThe Warewashing Guidebook Study index tabs monthly Study index tabs monthly
80% of your toughest questions answered80% of your toughest questions answered
Learn the big pictureLearn the big picture– process vs. contentprocess vs. content
Know where to find the detailsKnow where to find the details
The Warewashing GuidebookThe Warewashing Guidebook Study index tabs monthly Study index tabs monthly
80% of your toughest questions answered80% of your toughest questions answered
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23
4567
8910
11
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5 Factors of Clean Dishes5 Factors of Clean Dishes5 Factors of Clean Dishes5 Factors of Clean Dishes
Time20%
Temperature20%
Pressure20%
Procedures20%
Chemical Action20%
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5 Factors -- Debit / Credit5 Factors -- Debit / Credit
Time20%
Temperature14%
Pressure14%Procedures
14%
Dirty Dishes!
8%
Chemical Action30%
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FIVE FACTORS FIVE FACTORS OF CLEANING OF CLEANING
• ProceduresProceduresImproper procedures can impact Improper procedures can impact all the other factors, reducing the all the other factors, reducing the overall effectiveness of your overall effectiveness of your cleaning operationcleaning operation
Consider the Warewashing Flow, Consider the Warewashing Flow, when problem solving poor results. when problem solving poor results.
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WarewashingWarewashingOperation Operation Flow Chart Flow Chart
Tableware Tableware UseUse
BussingBussing
TransportTransport
Hand Hand ScrappingScrapping
SortingSorting
RackingRackingPrescrappingPrescrapping
WashingWashing
UnloadingUnloading
SilverwareSilverware SortingSorting
StorageStorage
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Group ActivityGroup ActivityWhat are the operational What are the operational problems that could happen during problems that could happen during the steps in the flow?the steps in the flow?
Determine any solutions that Determine any solutions that you’d use to overcome those you’d use to overcome those operational problemsoperational problems..
(5 minutes)(5 minutes)
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Increased Increased RemovalRemoval
FIVE FACTORS FIVE FACTORS OF CLEANING OF CLEANING
• TimeTime
Increased Increased RemovalRemoval
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Group ActivityGroup Activity
What recommendations would you What recommendations would you make to optimize the amount of time make to optimize the amount of time utilized during your time factor?utilized during your time factor?
(5 minutes)(5 minutes)
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FIVE FACTORS FIVE FACTORS OF CLEANING OF CLEANING
• TemperatureTemperature
Increase temperature will Increase temperature will increase effectiveness of increase effectiveness of detergentdetergent
Need to consider surfaces Need to consider surfaces and special conditions i.e. stainsand special conditions i.e. stains
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FIVE FACTORS FIVE FACTORS OF CLEANING OF CLEANING
• Pressure/Mechanical ActionPressure/Mechanical ActionProper pressure in warewashing Proper pressure in warewashing operations increases impingement operations increases impingement and soil removaland soil removal
Improve mechanical action in laundry Improve mechanical action in laundry operations through proper loadingoperations through proper loading
Use a brush in housekeeping to Use a brush in housekeeping to increase cleaning effectivenessincrease cleaning effectiveness
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Group ActivityGroup ActivityWhat are some likely causes of What are some likely causes of minimized pressure?minimized pressure?
–Pre-scrapPre-scrap–Wash armWash arm–Final rinseFinal rinse
What recommendations would you What recommendations would you make to your customer to optimize make to your customer to optimize their pressure?their pressure?
(5 minutes)(5 minutes)
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FIVE FACTORS FIVE FACTORS OF CLEANING OF CLEANING
• Chemical ActionChemical Action
Chemical selected to be effectiveChemical selected to be effectiveagainst the soil but not harm the against the soil but not harm the surfacesurface
Overuse of chemical can leave Overuse of chemical can leave hard to remove residualhard to remove residual
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““My Soap Bill is Too High!”My Soap Bill is Too High!”
What can you do???What can you do??? ““My Soap Bill is Too High!”My Soap Bill is Too High!”
What can you do???What can you do???
Empathize but do Empathize but do nothingnothing
Turn down the soapTurn down the soap
Reduce water usage & Reduce water usage & maintain titrationmaintain titration
Empathize but do Empathize but do nothingnothing
Turn down the soapTurn down the soap
Reduce water usage & Reduce water usage & maintain titrationmaintain titration
Ecolab
$750E
colab
$750
Eco
lab
$675E
colab
$675
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Three Factors Control Three Factors Control Chemical Costs:Chemical Costs:Three Factors Control Three Factors Control Chemical Costs:Chemical Costs:
Dispensing EquipmentDispensing Equipment– Chemical treatment of waterChemical treatment of water
DishmachineDishmachine– Water treated per hour (dilution)Water treated per hour (dilution)– Hours water is treated (time)Hours water is treated (time)
ProceduresProcedures– How efficiently the waterHow efficiently the water
(dishmachine) is used(dishmachine) is used
Dispensing EquipmentDispensing Equipment– Chemical treatment of waterChemical treatment of water
DishmachineDishmachine– Water treated per hour (dilution)Water treated per hour (dilution)– Hours water is treated (time)Hours water is treated (time)
ProceduresProcedures– How efficiently the waterHow efficiently the water
(dishmachine) is used(dishmachine) is usedEcolabEcolab
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Temperature Affects Chemical Temperature Affects Chemical UsageUsage
Temperature Affects Chemical Temperature Affects Chemical UsageUsage
140
120
100
160
180
Too HotToo HotToo HotToo Hot
O.KO.K..O.KO.K..
Never take Never take reservoir feedreservoir feedwater from hi-water from hi-temp rinsetemp rinse --Mixing valve if no Mixing valve if no < 140 f.< 140 f.
Keep solid rinse Keep solid rinse dispenser away dispenser away from heat sourcesfrom heat sources
Never take Never take reservoir feedreservoir feedwater from hi-water from hi-temp rinsetemp rinse --Mixing valve if no Mixing valve if no < 140 f.< 140 f.
Keep solid rinse Keep solid rinse dispenser away dispenser away from heat sourcesfrom heat sources
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Always Titrate Both Low & HighAlways Titrate Both Low & High Always Titrate Both Low & HighAlways Titrate Both Low & High
LOW point titration = LOW point titration = RESULTSRESULTS
HIGH point titration = HIGH point titration = COSTSCOSTS
LOW point titration = LOW point titration = RESULTSRESULTS
HIGH point titration = HIGH point titration = COSTSCOSTS
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Run 40% Higher TitrationRun 40% Higher TitrationAt No Additional Cost!At No Additional Cost!
Run 40% Higher TitrationRun 40% Higher TitrationAt No Additional Cost!At No Additional Cost!
Bad cell placementBad cell placement
Long mayon feed hoseLong mayon feed hose
Bad injection pointBad injection point
180 f. feed water180 f. feed water
Ideal cell placementIdeal cell placement
Short, direct feed hoseShort, direct feed hose
Injection near cellInjection near cell
<140 f. feed water<140 f. feed water
Bad cell placementBad cell placement
Long mayon feed hoseLong mayon feed hose
Bad injection pointBad injection point
180 f. feed water180 f. feed water
Ideal cell placementIdeal cell placement
Short, direct feed hoseShort, direct feed hose
Injection near cellInjection near cell
<140 f. feed water<140 f. feed water
Low point =10 dr.Low point =10 dr.
High point = 20 dr.High point = 20 dr.
Average = 15 dr.Average = 15 dr.
Low point = 14 dr.Low point = 14 dr.
High point = 16 dr.High point = 16 dr.
Average = 15 dr.Average = 15 dr.
Low point =10 dr.Low point =10 dr.
High point = 20 dr.High point = 20 dr.
Average = 15 dr.Average = 15 dr.
Low point = 14 dr.Low point = 14 dr.
High point = 16 dr.High point = 16 dr.
Average = 15 dr.Average = 15 dr.
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Best Possible Results at theBest Possible Results at theLowest Possible Cost Lowest Possible Cost
Fine-tuning Tips:Fine-tuning Tips:
Watch detergent to rinse Watch detergent to rinse additive ratioadditive ratio
Water won’t sheetWater won’t sheet
from dirty dishesfrom dirty dishes
Clean is priority #1Clean is priority #1
Watch detergent to rinse Watch detergent to rinse additive ratioadditive ratio
Water won’t sheetWater won’t sheet
from dirty dishesfrom dirty dishes
Clean is priority #1Clean is priority #1
Detergent = 70%Rinse Additive = 30%
Control costs
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Three Factors Control Three Factors Control Chemical Costs:Chemical Costs:
Three Factors Control Three Factors Control Chemical Costs:Chemical Costs:
Dispensing EquipmentDispensing Equipment– Chemical treatment of waterChemical treatment of water
DishmachineDishmachine– Water treated per hour (dilution)Water treated per hour (dilution)– Hours water is treated (time)Hours water is treated (time)
ProceduresProcedures– How efficiently the waterHow efficiently the water
(dishmachine) is used(dishmachine) is used
Dispensing EquipmentDispensing Equipment– Chemical treatment of waterChemical treatment of water
DishmachineDishmachine– Water treated per hour (dilution)Water treated per hour (dilution)– Hours water is treated (time)Hours water is treated (time)
ProceduresProcedures– How efficiently the waterHow efficiently the water
(dishmachine) is used(dishmachine) is used Wash Tank
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5757
New Rinse Jets:New Rinse Jets:A Raging Bargain!A Raging Bargain!
• Flow rate in 3 months Flow rate in 3 months may increase 1 gal. / min.may increase 1 gal. / min.
• 9 extra oz. / hour Solid Power (@ 15 drops)9 extra oz. / hour Solid Power (@ 15 drops)
• 100 final rinse hours / month (18,000 racks)100 final rinse hours / month (18,000 racks)
• 900 extra oz. / month = 6.25 capsules wasted900 extra oz. / month = 6.25 capsules wasted
+ $150 per month @ DCP-0 + $150 per month @ DCP-0 – How much energy will be saved? ($.02/gal)How much energy will be saved? ($.02/gal)
• Flow rate in 3 months Flow rate in 3 months may increase 1 gal. / min.may increase 1 gal. / min.
• 9 extra oz. / hour Solid Power (@ 15 drops)9 extra oz. / hour Solid Power (@ 15 drops)
• 100 final rinse hours / month (18,000 racks)100 final rinse hours / month (18,000 racks)
• 900 extra oz. / month = 6.25 capsules wasted900 extra oz. / month = 6.25 capsules wasted
+ $150 per month @ DCP-0 + $150 per month @ DCP-0 – How much energy will be saved? ($.02/gal)How much energy will be saved? ($.02/gal)
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5858
Final Rinse PressureFinal Rinse PressureFinal Rinse PressureFinal Rinse Pressure
ALWAYS Verify / Adjust ALWAYS Verify / Adjust Pressure AFTER Pressure AFTER Installing New Jets.Installing New Jets.
ALWAYS Verify / Adjust ALWAYS Verify / Adjust Pressure AFTER Pressure AFTER Installing New Jets.Installing New Jets.
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5959
Final Rinse Pressure
• Check pressure at NSF test pointCheck pressure at NSF test point• Observe & Observe & recordrecord pressure at jet pressure at jet• Watch for future drop at jetWatch for future drop at jet
• worn jetsworn jets• failing rinse solenoid valvefailing rinse solenoid valve• broken or clogged rinse manifoldbroken or clogged rinse manifold
• Check pressure at NSF test pointCheck pressure at NSF test point• Observe & Observe & recordrecord pressure at jet pressure at jet• Watch for future drop at jetWatch for future drop at jet
• worn jetsworn jets• failing rinse solenoid valvefailing rinse solenoid valve• broken or clogged rinse manifoldbroken or clogged rinse manifold
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6060
Rinse PressureRinse Pressure
Check pressure on EVERY call!Check pressure on EVERY call!
Check at both the NSF and at jetCheck at both the NSF and at jet– Cracked pipingCracked piping
Pressure 1 PSI above specified flow rate with Pressure 1 PSI above specified flow rate with new jets will increase usage per minute by 10%new jets will increase usage per minute by 10%
Check pressure on EVERY call!Check pressure on EVERY call!
Check at both the NSF and at jetCheck at both the NSF and at jet– Cracked pipingCracked piping
Pressure 1 PSI above specified flow rate with Pressure 1 PSI above specified flow rate with new jets will increase usage per minute by 10%new jets will increase usage per minute by 10%
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6161
C-44 -- What’s Wrong With This Picture?C-44 -- What’s Wrong With This Picture?
Floor Drain : Equals 3/4” Copper Pipe: Equals 3/4” Copper Pipe: Equals 3/4” Copper Pipe: Equals 3/4” Copper Pipe
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6262
C-44 -- Corrected Condition What’s Changed?
C-44 -- Corrected Condition What’s Changed?
Floor DrainFloor DrainFloor DrainFloor Drain
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6363Div. PanDiv. PanDiv. PanDiv. Pan Wash TankWash TankWash TankWash Tank
Curtain
Curtain
Curtain
Curtain
Improperly AlignedImproperly AlignedRinse JetsRinse Jets
Improperly AlignedImproperly AlignedRinse JetsRinse Jets
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6464Div. PanDiv. PanDiv. PanDiv. Pan Wash TankWash TankWash TankWash Tank
Curtain
Curtain
Curtain
Curtain
Properly AlignedProperly AlignedRinse JetsRinse Jets
Properly AlignedProperly AlignedRinse JetsRinse Jets
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6565
How do You Measure Rinse Flow Rate?How do You Measure Rinse Flow Rate?How do You Measure Rinse Flow Rate?How do You Measure Rinse Flow Rate?
1. 1. 1. 1.
4. 4. Activate Final Rinse & Activate Final Rinse & Run Machine for 1 Run Machine for 1
Minute.Minute.
4. 4. Activate Final Rinse & Activate Final Rinse & Run Machine for 1 Run Machine for 1
Minute.Minute.
5.5.
Fill tank to 5 inchesFill tank to 5 inches Below OverflowBelow Overflow Fill tank to 5 inchesFill tank to 5 inches Below OverflowBelow Overflow
6. 6. Subtract Current Inches below Overflow from 5 Inches.Subtract Current Inches below Overflow from 5 Inches.6. 6. Subtract Current Inches below Overflow from 5 Inches.Subtract Current Inches below Overflow from 5 Inches.
8.8. Compare Flow to Specs.Compare Flow to Specs.8.8. Compare Flow to Specs.Compare Flow to Specs.
2. 2. Plug Overflow &Plug Overflow & Diversion Pan.Diversion Pan.2. 2. Plug Overflow &Plug Overflow & Diversion Pan.Diversion Pan.
3. 3.
Shut Shut OffOff
DispenserDispenser
Shut Shut OffOff
DispenserDispenser
Measure Inches that Level Measure Inches that Level
is now Below Overflow.is now Below Overflow.
Measure Inches that Level Measure Inches that Level
is now Below Overflow.is now Below Overflow.
7.7.
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6666
Auto & Manual Fill SystemsAuto & Manual Fill SystemsAuto & Manual Fill SystemsAuto & Manual Fill Systems
• Problems increase dilution.• Problems increase dilution. • Pay attention to auto-fill operation Pay attention to auto-fill operation • Bad drain O-rings / wash arm O-rings /Bad drain O-rings / wash arm O-rings / end caps / curtains...activate auto-fill end caps / curtains...activate auto-fill
• Pay attention to auto-fill operation Pay attention to auto-fill operation • Bad drain O-rings / wash arm O-rings /Bad drain O-rings / wash arm O-rings / end caps / curtains...activate auto-fill end caps / curtains...activate auto-fill
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6767
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6868
Dishmachine CurtainsDishmachine CurtainsDishmachine CurtainsDishmachine CurtainsYour customers can’t afford damaged or missing curtains!Your customers can’t afford damaged or missing curtains!Your customers can’t afford damaged or missing curtains!Your customers can’t afford damaged or missing curtains!
• Curtains retain heat in machineCurtains retain heat in machine- - Low temperature = rewashLow temperature = rewash- Missing curtains = high energy cost- Missing curtains = high energy cost
• Prevent water transferPrevent water transfer- - Excess dilution = detergent costExcess dilution = detergent cost- Label long and short curtains- Label long and short curtains
• Detergent splashover into rinseDetergent splashover into rinse - Residual alkalinity = rewash- Residual alkalinity = rewash
- Cut curtain to fit when necessary- Cut curtain to fit when necessary
• Curtains retain heat in machineCurtains retain heat in machine- - Low temperature = rewashLow temperature = rewash- Missing curtains = high energy cost- Missing curtains = high energy cost
• Prevent water transferPrevent water transfer- - Excess dilution = detergent costExcess dilution = detergent cost- Label long and short curtains- Label long and short curtains
• Detergent splashover into rinseDetergent splashover into rinse - Residual alkalinity = rewash- Residual alkalinity = rewash
- Cut curtain to fit when necessary- Cut curtain to fit when necessary
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6969
Other Causes of EXCE$$ DilutionOther Causes of EXCE$$ Dilution Other Causes of EXCE$$ DilutionOther Causes of EXCE$$ Dilution
• Sheet pans, Lexans, Bus Tubs...Sheet pans, Lexans, Bus Tubs... huge water diversionhuge water diversion
- Sell Bun Pan racks (5010-LS or 5010-BP)- Sell Bun Pan racks (5010-LS or 5010-BP)
• Sheet pans, Lexans, Bus Tubs...Sheet pans, Lexans, Bus Tubs... huge water diversionhuge water diversion
- Sell Bun Pan racks (5010-LS or 5010-BP)- Sell Bun Pan racks (5010-LS or 5010-BP)
• Overloading racks Overloading racks increases increases rewashrewash
• Overloading racks Overloading racks increases increases rewashrewash
• Broken racks...Broken racks... causes underloadingcauses underloading• Broken racks...Broken racks... causes underloadingcauses underloading
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7070
Three Factors Control Three Factors Control Chemical Costs:Chemical Costs:
Three Factors Control Three Factors Control Chemical Costs:Chemical Costs:
Dispensing EquipmentDispensing Equipment– Chemical treatment of waterChemical treatment of water
DishmachineDishmachine– Water treated per hour (dilution)Water treated per hour (dilution)– Hours water is treated (time)Hours water is treated (time)
ProceduresProcedures– How efficiently the waterHow efficiently the water
(dishmachine) is used(dishmachine) is used
Dispensing EquipmentDispensing Equipment– Chemical treatment of waterChemical treatment of water
DishmachineDishmachine– Water treated per hour (dilution)Water treated per hour (dilution)– Hours water is treated (time)Hours water is treated (time)
ProceduresProcedures– How efficiently the waterHow efficiently the water
(dishmachine) is used(dishmachine) is used Wash TankWash Tank
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7171
Reducing Chemical Usage Reducing Chemical Usage Without Compromising ResultsWithout Compromising Results
Reducing Chemical Usage Reducing Chemical Usage Without Compromising ResultsWithout Compromising Results
Rinse-On TimeRinse-On Time
is the is the
““Money Meter”Money Meter”
Rinse-On TimeRinse-On Time
is the is the
““Money Meter”Money Meter”
Reduce rinse hours and turn up the soap!Reduce rinse hours and turn up the soap! Reduce rinse hours and turn up the soap!Reduce rinse hours and turn up the soap!
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7272
Turn Off the Money Meter!Turn Off the Money Meter! Turn Off the Money Meter!Turn Off the Money Meter!
• Rinse time costs $1.50+ per minuteRinse time costs $1.50+ per minute ($90 per hour = 10 employees!)($90 per hour = 10 employees!)
• Jam destroys racks, conveyor, wareJam destroys racks, conveyor, ware
• Table limit switch...100% of customersTable limit switch...100% of customers
• No obstructions on clean tableNo obstructions on clean table
• Sell every prospect lacking limit switch Sell every prospect lacking limit switch
HUGE RETURN ON INVESTMENT!HUGE RETURN ON INVESTMENT!
• Average restaurant 100 rinse hours / mo.Average restaurant 100 rinse hours / mo.
• 2 hours saved pays for switch...2 hours saved pays for switch... ...not counting damage prevented! ...not counting damage prevented!
• Rinse time costs $1.50+ per minuteRinse time costs $1.50+ per minute ($90 per hour = 10 employees!)($90 per hour = 10 employees!)
• Jam destroys racks, conveyor, wareJam destroys racks, conveyor, ware
• Table limit switch...100% of customersTable limit switch...100% of customers
• No obstructions on clean tableNo obstructions on clean table
• Sell every prospect lacking limit switch Sell every prospect lacking limit switch
HUGE RETURN ON INVESTMENT!HUGE RETURN ON INVESTMENT!
• Average restaurant 100 rinse hours / mo.Average restaurant 100 rinse hours / mo.
• 2 hours saved pays for switch...2 hours saved pays for switch... ...not counting damage prevented! ...not counting damage prevented!
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7373
Adjust Final Rinse ActivatorAdjust Final Rinse ActivatorAdjust Final Rinse ActivatorAdjust Final Rinse Activator
• Turn on just as leading edgeTurn on just as leading edge of rack enters rinse sprayof rack enters rinse spray
• Turn off as trailing edge passesTurn off as trailing edge passes
• Be sure rinse Be sure rinse alwaysalways shuts off shuts off
• Efficient adjustment can cutEfficient adjustment can cut costs by over 20% costs by over 20% (chemicals, energy, water)(chemicals, energy, water)
Sometimes...Sometimes... The story you don’t tell!The story you don’t tell!
• Turn on just as leading edgeTurn on just as leading edge of rack enters rinse sprayof rack enters rinse spray
• Turn off as trailing edge passesTurn off as trailing edge passes
• Be sure rinse Be sure rinse alwaysalways shuts off shuts off
• Efficient adjustment can cutEfficient adjustment can cut costs by over 20% costs by over 20% (chemicals, energy, water)(chemicals, energy, water)
Sometimes...Sometimes... The story you don’t tell!The story you don’t tell!
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7474
Conveyor Drive SystemConveyor Drive SystemConveyor Drive SystemConveyor Drive SystemReducing Final Rinse Run TimeReducing Final Rinse Run TimeReducing Final Rinse Run TimeReducing Final Rinse Run Time
• Check for damaged or Check for damaged or missing conveyor dogsmissing conveyor dogs
• Check all conveyor dogsCheck all conveyor dogs alignment with racksalignment with racks
• Check free play in conveyorCheck free play in conveyor bushingsbushings
- Excessive wear slows rack- Excessive wear slows rack - Increases rinse-on time - Increases rinse-on time
• Check for damaged or Check for damaged or missing conveyor dogsmissing conveyor dogs
• Check all conveyor dogsCheck all conveyor dogs alignment with racksalignment with racks
• Check free play in conveyorCheck free play in conveyor bushingsbushings
- Excessive wear slows rack- Excessive wear slows rack - Increases rinse-on time - Increases rinse-on time
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7575
Rack Bottoms Reveal Conveyor ProblemsRack Bottoms Reveal Conveyor ProblemsRack Bottoms Reveal Conveyor ProblemsRack Bottoms Reveal Conveyor Problems
• Raburn opportunity to reduce rinse-on timeRaburn opportunity to reduce rinse-on time• Different sizes prevent proper activator adjustmentDifferent sizes prevent proper activator adjustment• Raburn opportunity to reduce rinse-on timeRaburn opportunity to reduce rinse-on time• Different sizes prevent proper activator adjustmentDifferent sizes prevent proper activator adjustment
SurveySurveyToolToolSurveySurveyToolTool
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7676
Table AlignmentTable AlignmentTable AlignmentTable AlignmentDirty end: needs scrap well (excess dilution and soil)Dirty end: needs scrap well (excess dilution and soil)
Clean end: Disengages racks from conveyor driveClean end: Disengages racks from conveyor drive
Dirty end: needs scrap well (excess dilution and soil)Dirty end: needs scrap well (excess dilution and soil)
Clean end: Disengages racks from conveyor driveClean end: Disengages racks from conveyor drive
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7777
Key to Management Buy-in:Key to Management Buy-in:Investment vs. ExpenseInvestment vs. Expense
Key to Management Buy-in:Key to Management Buy-in:Investment vs. ExpenseInvestment vs. Expense
Energy$.064
Breakage$.082 Chemicals
$.035
Indirect$.117
Labor$.286
Energy$.064
Breakage$.082 Chemicals
$.035
Indirect$.117
Labor$.286 Our Customers are Entrepreneurs!Our Customers are Entrepreneurs!Our Customers are Entrepreneurs!Our Customers are Entrepreneurs!
Total: $.584 per RackTotal: $.584 per Rack
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Food Safety Food Safety and Stewarding and Stewarding operationoperation
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Food Safety Guidelines and Stewarding Impact on it:
Cleaning and Sanitizing Employee Hygiene Cooking Temperatures Safe Storage & Handling Serving Food Safely
KST team directly
Or indirectly HELP’s
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Cleaning and Sanitizing
Cleaning removes food particles and sanitizing kills the bacteria that causes foodborne illness
Wash, rinse and sanitize all food-contact surfaces after each use All dishes and utensils must also be washed and sanitized in the
dish machine or manually
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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:
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12-4
Hot water
Surfaces can be sanitized using: Heat Chemicals
Chlorine
Iodine
Quats
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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:
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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
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12-7
Generally, sanitizers work best from 55ºF to 120ºF (13ºC to 49ºC)
At 55ºF (13ºC) or lower, sanitizers may not be effective
At 120ºF (49ºC) or higher, sanitizers may corrode metals or evaporate
The temperature of the sanitizing solution influences its effectiveness
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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
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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:
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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
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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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Employee Hygiene
Hands are the principal transmitters of dangerous bacteria
All employees should wash and sanitize their hands Before work, after taking a break, eating
or smoking After using the restroom, sneezing or coughing After handling raw food, touching their face or hair and taking out the
garbage
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Safe Storage and Handling
Keep all containers of food covered or wrapped to prevent contamination (prevents spills)
Do not put large amounts of hot food in the refrigerator Allow space for the cool air to circulate Always store cleaning products, chemicals
and pesticides away from food
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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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Serving Food Safely
The dining room is the primary place where customers judge the cleanliness and sanitary condition of your facility for themselves
The dining area should be clean and sanitary not only for food safety reasons, but for business reasons as well
Dishes and tableware should be spotless
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9-8
Handling Food, Glassware, Dishes, and Utensils
RIGHT WRONG RIGHT WRONG
RIGHT WRONG RIGHT WRONG
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9-9
RIGHT WRONG RIGHT WRONG
RIGHT WRONG RIGHT WRONG
Handling Food, Glassware, Dishes, and Utensils
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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:
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Committed to Sustainability
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A comprehensive approach that can help you conserve resources, improve safety and reduce waste.
Providing sustainable solutions that go beyond green to help you create a cleaner, safer, healthier environment.
The Ecolab Total Impact Approach To Sustainability
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The Ecolab Total Impact Approach to Sustainability
Lowering your energy consumption is just one way we reduce your impact on the environment. Low-temperature washing Solid products that can be shipped
using substantially less fuel
Helping to keep people safe is our business. Ecolab is committed to the safety of your employees and your customers. Environmentally responsible and effective ingredients Controlled dispensing Staff training and support
Ecolab solutions conserve resources and help keep waste out of landfills from the beginning of the product life cycle to the end. Renewable materials Product designs that minimize packaging Collapsible, dissolvable, recyclable technology
Our innovative solutions are designed to use less water without compromising effectiveness. No-rinse product formulations Water reconditioning technology Solutions that reduce required wash cycles
Four Key Elements
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Ecolab & Sustainability
We foster economic progress through: Innovative, effective products and services Investment in research and development Consistent global solutions
We foster environmental stewardship through: Sustainable use of natural resources Environmentally friendly chemistry Reduced water and energy consumption Innovative packaging
We foster social responsibility through: Support of diversity internally and among our suppliers Product responsibility Fair and ethical business conduct Contributions to programs and initiatives that
enhance our communities
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Environmentally responsible solutions
Save water Solid concentrates Fewer wash cycles No-rinse formulas
Reduce packaging waste Renewable materials Minimal packaging Collapsible, dissolvable and
recyclable designs
Conserve resources
Ecolab’s innovative solutions:Enzyme-based floor cleaner reduces water usage by 75 litersper application
New product over-wrap reduces packaging by 95%
Concentrated products in plastic packaging reduce landfill waste by 80%
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Training Programs
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Food & Beverage
Proper training is the best way to create a culture of food safety in the kitchen
Modular training program designed and built around HACCP principles helps deliver food safety from receiving and storing to preparing and serving. Includes:
Wall charts Product & procedural guides Training manuals
training helps ensure hotel becomes fully compliant with:
Cleaning and sanitation procedures International and local Health & Safety
regulations
Continual reinforcement training covers awareness of:
Personal hygiene Cross contamination Time / temperature abuse
Deploy latest cleaning and sanitation solutions & equipment to:
Ensure food safety is maximized Minimize the risk of food-borne illness
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HOW CAN ECOLAB HELP?
Training : On - the – job & Classroom trainingOn-the-job training :1. Proper use of dish machine & Maintaining2. Racking3. De-liming4. How to clean & sanitize in each area5. Product Application
Classroom training1. Basic Stewarding Operation2. Clean & Sanitation3. Food Safety4. Breakage Control/Prevention5. Personal Hygiene 6. Chemical Safety & Product Application7. Clean Hand Hygiene
Charged topic : on premise1. SafeSteps Certification : USD 50/person2. ServSafe Certification : USD 250 / person
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► SafeSteps™ Training & Certification
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.
Contents include:
• Concerns of food safety & identifying problem areas
• Microorganisms that cause problems in food
• Personal Hygiene, cross-contamination, temperature control
• Understanding the flow-of-food
• Cleaning and sanitation solutions
• Foodservice rules and regulations
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Certification
has successfully completed the
SafeSteps Training Certification Programs I and II
Congratulations!May 6, 2010
Mr. Maurya
Ecolab Instructor
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Certified ServSafe® training
Ecolab partners with ServSafe® to deliver a program that meets the size and scope of your operation
Recognized by more jurisdictions than any other food safety training program
Protects your customers and your business
Provides the tools and educational support to help ensure food safety is practiced in your operation every day.
The highest standard in food safety training and certification
Opening with ExcellenceOperating with Confidence
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Awareness & Reminder Posters
Ecolab provides tools to train your staff on the importance of proper operations
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Procedural Wall Charts
Proper Washing Procedures
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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
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Delivering Knowledge, Information & Validation
Ecolab 360 Advisor – the most advanced electronic mobile field technology
Consistent service protocol Prompt delivery of service report Multiple forms to match the needs of various departments Most importantly, report issues that truly add value to your operation
Paper Report 360 Advisor
360 Advisor sets “Procedure Training” as a mandatory task for all the Routine Preventive Maintenance service calls.
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Powerful Information at Your Finger Tips
Outlet Level Report (Service Detail Report)
360° survey & results checking Machine/equipment issues & fixes Trainings information Inventory recommendation
Executive Review Report (Property and HQ levels)
Total number by service calls and types
Issues identified by category and actionable recommendations
Benchmarking among all properties
94
21
112
28
116
23
122
27
117
24
98
20
0
20
40
60
80
100
120
140
160
JAN FEB MAR APR MAY JUN
ESR
RPM
Well Balanced the Five Factors of Clean, All the Time
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Regularly scheduled business reviews
Service plans Training programs Additional support Performance New program initiatives
We ensure you’re always getting the best value by meeting on and assessing:
Opening with ExcellenceOperating with Confidence
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Thank you !Thank you !