Itc kst meet

ITC Welcomgroup Stewarding Managers Workshop

Lionel KapetanakosMay, 2010

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

Who is Ecolab?

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.

Foodservice/Hospitality

Food & Beverage Processing

Healthcare/Infection Control

Solutions And Systems For A Cleaner, Safer, Healthier World

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

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

Keeping Our Focus On Brand Protection Solutions

400,000 customers across the globe

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

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

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.

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

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

WhyWhy ECOLAB?ECOLAB?

A Natural Partnership

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

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

http://www.business-ethics.com/whats_new/100best.html

OUR PROGRAMOUR PROGRAM FOR F&B FOR F&B

360º of Protection®

One program featuring solutions for entire Food flow of food operation

Food & Beverage

1

4

5

3

2

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.

1

2

43

5

Proven products, dispensing systems and service helps deliver a clean, safe and efficient operation

6

6 WarehandlingComplete system of tools and processes increases employee safety, reduce breakage and improve warewashing results


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


Solid technology

Super concentrated No clutter on the floor More sustainable More safe Easy to dispense

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.

The combination of these solutions can help you achieve 360° of protection

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

Food Safety Solutions

Stealth

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


Free Service to You!Free Service to You!

“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

Anti-Breakage Program

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 days )days )to be started onto be started on

( 2 ( 2 days )days )to be started onto be started on





pause for one week

pause for one month

pause for one O.E. inventory

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


3636

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!

3737

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!

3838

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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8910

11

3939

5 Factors of Clean Dishes5 Factors of Clean Dishes5 Factors of Clean Dishes5 Factors of Clean Dishes

Time20%

Temperature20%

Pressure20%

Procedures20%

Chemical Action20%

4040

5 Factors -- Debit / Credit5 Factors -- Debit / Credit

Time20%

Temperature14%

Pressure14%Procedures

14%

Dirty Dishes!

8%

Chemical Action30%

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.

WarewashingWarewashingOperation Operation Flow Chart Flow Chart

Tableware Tableware UseUse

BussingBussing

TransportTransport

Hand Hand ScrappingScrapping

SortingSorting

RackingRackingPrescrappingPrescrapping

WashingWashing

UnloadingUnloading

SilverwareSilverware SortingSorting

StorageStorage

4343

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)

Increased Increased RemovalRemoval


• TimeTime

Increased Increased RemovalRemoval

4545

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?



• 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


• 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

4848

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?



• 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

5050

““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

5151

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




(dishmachine) is used(dishmachine) is usedEcolabEcolab

5252

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

5353

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

5454

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.



Low point =10 dr.Low point =10 dr.



Low point = 14 dr.Low point = 14 dr.



5555

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

5656

Three Factors Control Three Factors Control Chemical Costs:Chemical Costs:









(dishmachine) is used(dishmachine) is used Wash Tank

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)

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.

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

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%

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

6262

C-44 -- Corrected Condition What’s Changed?

C-44 -- Corrected Condition What’s Changed?

Floor DrainFloor DrainFloor DrainFloor Drain

6363Div. PanDiv. PanDiv. PanDiv. Pan Wash TankWash TankWash TankWash Tank

Curtain

Curtain

Curtain

Curtain

Improperly AlignedImproperly AlignedRinse JetsRinse Jets

Improperly AlignedImproperly AlignedRinse JetsRinse Jets

6464Div. PanDiv. PanDiv. PanDiv. Pan Wash TankWash TankWash TankWash Tank

Curtain

Curtain

Curtain

Curtain

Properly AlignedProperly AlignedRinse JetsRinse Jets

Properly AlignedProperly AlignedRinse JetsRinse Jets

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.

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

6767

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

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

7070










(dishmachine) is used(dishmachine) is used Wash TankWash Tank

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!

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!

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!

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

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

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

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

Food Safety Food Safety and Stewarding and Stewarding operationoperation

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

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

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:

12-4

Hot water

Surfaces can be sanitized using: Heat Chemicals

Chlorine

Iodine

Quats

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:

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

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

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

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:

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

12-12

Floors

Walls

Ceilings

Equipment exteriors

Restrooms

Clean the following surfaces regularly to prevent accumulation of dust, dirt, food residue, and debris:

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

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

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:

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

9-8

Handling Food, Glassware, Dishes, and Utensils

RIGHT WRONG RIGHT WRONG


9-9



Handling Food, Glassware, Dishes, and Utensils

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:

Committed to Sustainability

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

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

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

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%

Training Programs

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

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

► 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

Certification

has successfully completed the

SafeSteps Training Certification Programs I and II

Congratulations!May 6, 2010

Mr. Maurya

Ecolab Instructor

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


Awareness & Reminder Posters

Ecolab provides tools to train your staff on the importance of proper operations

Procedural Wall Charts

Proper Washing Procedures

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

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.

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

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:


Thank you !Thank you !

Education

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