Slide 1: Demystifying Sanitation in Foodservice: New Procedures and Approaches
© Ecolab 2020. All rights reserved. DO NOT COPY, CITE OR DISTRIBUTE WITHOUT PERMISSION OF ECOLAB. DEMYSTIFYING SANITATION IN FOODSERVICE: NEW PROCEDURES AND APPROACHES FOOD SAFETY WEBINAR SERIES SEPTEMBER 23, 2020 © Ecolab 2020. All rights reserved.
Slide 2: Welcome to Food Safety Month
WELCOME TO FOOD SAFETY MONTH What is Restaurants Rise from Nation’s Restaurant News? ▪ Direct access to information, insights and solutions specific to the challenges the industry faces today. ▪ Explore more at RestaurantsRise.com and join the community of more than 12,000 foodservice leaders. Conne
Slide 3: Advancing Food Safety Together to Help Restaurants Rise
ADVANCING FOOD SAFETY TOGETHER TO HELP RESTAURANTS RISE Food safety is a top concern even during the pandemic. Protect your brand and build a resilient business by ensuring a strong food safety culture at your restaurant. © Ecolab 2020. All rights reserved.
Slide 4: Food Safety Month Webinar Series
FOOD SAFETY MONTH WEBINAR SERIES Food and Dining: The Future State SEPT 30 @ 2:00 PM EST Ensuring Customer and Employee Health Inspections: What You Confidence During COVID-19 Need to Know Now and Then On Demand On Demand © Ecolab 2020. All rights reserved.
Slide 5: We Are Ecolab
WE ARE ECOLAB Ecolab is the global leader in water, hygiene and energy technologies and services PROVIDING AND PROTECTING WHAT IS VITAL Every day, we work to make the world cleaner, safer and healthier © Ecolab 2020. All rights reserved.
Slide 6: Meet Ecolab
Meet ECOLAB Ed Snodgrass Kaycee Strewler, MS RD&E Program Leader Sr. Technical Account Specialist Ed leads a team of technical experts that Kaycee provides technical expertise to global provide guidance to Ecolab’s largest global customers and has taken a primary role in Institutional customers with
Slide 7: Top considerations when selecting a restaurant after coronavirus
which THREE of the following will be your top considerations when selecting a restaurant to visit AFTER the time of Coronavirus? Restaurant is clean and sanitary 50% Great taste 43% Value 35% Good service / friendly staff 33% Convenient location 28% Locally / independently owned 23% Supporting resta
Slide 8: Cleanliness and food safety will matter more now
76% “a restaurant’s cleanliness & food safety procedures will always matter more to me now than it did before.” © Ecolab 2020. All rights reserved.
Slide 9: You Might Be Wondering…
YOU MIGHT BE WONDERING… 1. How can I minimize risk to my employees and keep them safe and focused? 2. How should I manage cleaning and disinfection in my establishment? 3. How can I disinfect larger areas efficiently? 4. Is food a risk for COVID-19 transmission, and what extra precautions should I t
Slide 10: Understanding Risk Factors
UNDERSTANDING RISK FACTORS GUESTS AND CUSTOMERS TOUCHING CONTAMINATED PEOPLE, OBJECTS OR SURFACES 1 THEN TOUCHING YOUR EYES, NOSE OR MOUTH 1 https://www.cdc.gov/coronavirus/2019-ncov/faq.html © Ecolab 2020. All rights reserved. 10
Slide 11: Implement Enhanced Hygiene Protocols
IMPLEMENT ENHANCED HYGIENE PROTOCOLS Public health recommendations focus on standard infection TAKE ACTION control practices, training and compliance. PERSONAL HYGIENE ENVIRONMENTAL HYGIENE Wash hands frequently Minimize close contact Ensure proper use Clean and disinfect with soap and water. with p
Slide 12: Personal Hygiene
PERSONAL HYGIENE © Ecolab 2020. All rights reserved.
Slide 13: Promote Infection Prevention
PROMOTE INFECTION PREVENTION Reduce the risk of transmission by Consistently wearing a face Physically/socially distancing in mask/covering. common areas. Washing your hands often and Thoroughly cleaning and disinfecting correctly. personal items. Covering your mouth and nose Staying home while you
Slide 14: Focus on Personal + Environmental Hygiene
FOCUS ON PERSONAL + ENVIRONMENTAL HYGIENE © Ecolab 2020. All rights reserved. 14
Slide 15: Promote Proper Hand Hygiene
PROMOTE PROPER HAND HYGIENE HAND HYGIENE Hands are a primary mode of transmission so hygiene must be judiciously implemented. WET LATHER SCRUB RINSE DRY hands with clean the back of hands, for at least hands well under hands using a clean running water, turn off between fingers 20 seconds. clean run
Slide 16: Frequency and Timing of Hand Hygiene
FREQUENCY AND TIMING OF HAND HYGIENE When should I wash my hands? • Before, during and after food • After contact with high-touch preparation surfaces in the restaurant • Before eating • After removing PPE • After blowing nose, coughing or • Before and after providing routine sneezing care for a cus
Slide 17: Proper Gloving
PROPER GLOVING How to DON (put on) disposable gloves How to DOFF (take off) disposable gloves Wash hands. Wash hands. © Ecolab 2020. All rights reserved.
Slide 18: Wearing a Face Mask
Wearing a Face Mask © Ecolab 2020. All rights reserved.
Slide 19: Environmental Hygiene
ENVIRONMENTAL HYGIENE © Ecolab 2020. All rights reserved. 19
Slide 20: Food Safety Remains a Challenge in Foodservice
FOOD SAFETY REMAINS A CHALLENGE IN FOODSERVICE #2 75% 20% Second most cited Of foodborne illnesses Of outbreaks are due to violation from food contact originate in commercial contaminated equipment surfaces not being properly foodservice facilities* and/or environment typically cleaned and sanitized
Slide 21: The "New" Normal
THE “NEW” NORMAL Enhanced sanitation for your operation As your partner in sanitation, Ecolab prides itself on establishing best practices for cleaning throughout your operation. Now more than ever, it is critical that employees understand and explicitly follow proper cleaning and disinfection proce
Slide 22: © Ecolab 2020. All rights reserved.
© Ecolab 2020. All rights reserved.
Slide 23: Ensure Environmental Hygiene: Sanitizing Food Contact Surfaces
ENSURE ENVIRONMENTAL HYGIENE SANITIZING FOOD CONTACT SURFACES FROM 3 STEPS SANITIZE CLEAN RINSE 2 PRODUCTS TO 2 STEPS CLEAN SANITIZE 1 PRODUCT Click here to learn more about SMARTPOWERTM Sink & Surface Cleaner Sanitizer. © Ecolab 2020. All rights reserved. 23
Slide 24: Ensure Environmental Hygiene: Disinfecting Non-Food Contact Surfaces
ENSURE ENVIRONMENTAL HYGIENE DISINFECTING NON-FOOD CONTACT SURFACES PRE-CLEAN DISINFECT WAIT DRY Pre-clean visibly soiled Use an EPA registered Allow the surface Wipe the surface or areas by removing disinfectant approved for to remain wet for allow to air dry. things such as food or use against SAR
Slide 25: Determine Frequency of Cleaning and Disinfection
DETERMINE FREQUENCY OF CLEANING AND DISINFECTION As infection risk, foot traffic or soil load increase, frequency of cleaning and disinfection should also increase. Frequency of Cleaning / Disinfection Many variables should be considered when determining frequency of cleaning and disinfection in eac
Slide 26: Product Application Methods
PRODUCT APPLICATION METHODS How it Works Benefits Considerations Manual trigger pulls • Cost effective • Manual application apply a fine to coarse • Heavier spray for pre-cleaning • May need to manually spread spray and deliver when needed product to ensure even Trigger Spraying product in directed
Slide 27: Product Application Methods: Available Late 2020
PRODUCT APPLICATION METHODS How it Works Benefits Considerations • Change product every 2-4 AVAILABLE LATE 2020 Facilitates application • Intuitive application method hours (when visibly soiled or NEW Sanitizer Bucket with a cloth • Visual confirmation of efficacy out of spec) to ensure continued ef
Slide 28: Tableware
TABLEWARE Disposable vs. reusable items ▪ Minimize items offered on tables and disinfect any that remain between guests (i.e., menus, condiments, etc.) OR offer single-use disposable items ▪ Wash reusable ware following standard wash-rinse- sanitize procedure in either a dishmachine or 3- compartmen
Slide 29: Cleaning Soft (Porous) Surfaces
CLEANING SOFT (POROUS) SURFACES For soft-surfaces such as table linens, upholstered furniture, carpeted floors, rugs, drapes, etc. Remove visible contamination (if present) and clean the surface using soap and water or with cleaners appropriate for use on these surfaces.* Ensure products are spot-te
Slide 30: Restore Trust with Your Customers: Make Hygiene Visible
RESTORE TRUST WITH YOUR CUSTOMERS Make Hygiene Visible ▪ Demonstrate you are taking a proactive and heightened approach to sanitation ▪ Focus on high-touch surfaces ▪ Communicate standards ▪ Display hygiene procedures INVISIBLE VISIBLE © Ecolab 2020. All rights reserved.
Slide 31: COVID-19 Response and Recovery Resources
COVID-19 RESPONSE AND RECOVERY RESOURCES Robust resources to help reopen and recover across the foodservice industry. Access these resources and more at: www.ecolab.com/coronavirus PREPARE ENABLE ASSURE ENVIRONMENTS STAFF CUSTOMERS Reopening Enhanced Checklists Cleaning Window Procedures Clings & Si
Slide 32: Food Safety and Public Health Resources
FOOD SAFETY AND PUBLIC HEALTH RESOURCES FOOD SAFETY AND PUBLIC FOOD SAFETY RESOURCE LIBRARY HEALTH MATTERS WEBINARS Quarterly and On-Demand Webinars Food Safety Articles and Tips Food Safety Readiness Food Safety and Public Health Matters webinar series informs and educates food service professional
Slide 33: Q&A
Q&A © Ecolab 2020. All rights reserved.
Slide 34: Join Us: Food Safety Month Webinar Series
JOIN US FOOD SAFETY MONTH WEBINAR SERIES Food and Dining: Panelists The Future State Bessie Politis Doug Davis Dan Goldberg Starbucks Marriott BJ’s SEPT 30 @ 2:00 PM EST Restaurants Lisa R. Robinson Vice President, Global Food Safety & Public Health Ecolab Ensuring Customer and Employee Health Inspe