Creating a Culture of Clean for Food Service

Employees

Presented by

P&G ProfessionalTM

February 29, 2016

The Importance of Clean

Value of Clean – Proper Cleaning and Disinfecting Techniques

Safe, Simple and Effective Products

Building a Food Safety Culture – Employee Knowledge and Motivation

//WHAT YOU’LL SEE TODAY

//OUR EXPERTS

Jeff Nelken, B.S., M.A., HACCP, ServSafeFood Safety Expert , Speaker, Auditor, ServSafe instructor and Master Allergy Trainer

Roy GetzVice President Head Coach at Bob Evans Restaurants and Chairman, Ohio Restaurant Association

Matt Koloseike, CP-FSAssociate Director Market Strategy and Planning, P&G Professional North America

The Importance of Clean

• Nearly 7 in 10 QSR users are likely to go to clean fast food restaurants more often than dirty restaurants.

• 6 in 10 QSR users agree that restaurant cleanliness is often inconsistent.

• Half of QSR users find no cleanliness difference between independent and chain restaurants.

• QSR users continued to NOT sacrifice cleanliness for value or convenience.

//THE IMPORTANCE OF CLEAN

2013 P&G Cleanliness Study

//THE IMPORTANCE OF CLEAN

Technomic Database Analysis 2013

94%

91%

89%

87%

81%

74%

64%

Food

Cleanliness

Service

Value

Beverage

Takeout

Atmosphere

FCR Attribute Importance Ratings% Important + Very Important

//THE IMPORTANCE OF CLEAN

P&G QSR Cleanliness Study

64%

52%

52%

33%

26%

24%

52%

46%

46%

39%

38%

13%

0% 10% 20% 30% 40% 50% 60% 70%

Dining room tables / chairs

Bathroom toilet

Litter on tables or floors

Dining room floors

Bathroom floors

Service counter

Most Annoying Cleanliness Aspects(Selected as one of four most annoying and four most often found)

Most Often Found Most Annoying

Cleanliness is IMPORTANT and initial impressions play a key part in one’s decision of which QSR to visit (they never see the menu!) This

has a direct impact on revenue.

//CUSTOMER IMPRESSIONS

IPSOS Restaurant “Value of Clean” Study – October 2013

Did Not Purchase Food at a Quick Service Restaurant Because the Outside Area

Wasn’t Clean or Well Maintained

• Poor Personal Hygiene • Use of Contaminated Equipment• Inadequate Cooking• Improper Holding Temperatures• Food From Unsafe Sources

Source: CDC Outbreak Study, 1993 to 1997

//RISK FACTORS

//ENVIRONMENTAL FACTORS Patron EatsContaminated

Food and Gets Sick

10Blackwell Publishing Ltd. 2004. Food Service Technology, 4, pp. 31–49

EstablishmentRepresented by Blue Box

Hazards Come intoEstablishment

PatronFBI

Contaminated Food Product

Environment

Communicable FBI Worker FBI Prepared

Foods

Workers FBI

//NOROVIRUSNorovirus is a group of viruses that cause what is commonly called the stomach flu.• Symptoms can include nausea, vomiting,

diarrhea and stomach cramping• Because Norovirus is transmitted easily and

in many ways – person-to-person, and through food, water, and contaminated surfaces – outbreaks can occur in a variety of institutional settings, especially food service

Norovirus is hard to kill and stays on food, kitchen surfaces and utensils. It can:

• Remain infectious on foods even at freezing temperatures and until heated above 140°F

62% of Food Service Managers say that food sanitation/food poisoning is their top concern when it comes to cleaning and disinfection.

Source: P&G Professional 2015 Cleaning Industry Insights Survey

Create Cleaning Protocols • Enforce cleaning and disinfecting protocols• Clearly communicate correct procedures • Ensure that all high touch areas receive

consistent and frequent attentionSimplify

• Multipurpose products can make cleaning easier by reducing the number or products needed, minimizing rework and reducing overall operating costs

Training• Thoroughly train employees and emphasize

proper hand washing, cleaning and disinfection protocols for high-touch areas

Recognize Employees• Give employees a clear vision for the

business, ensuring they know the important part they play

• Set up recognition and reward systems to help keep employees motivated to follow cleaning procedures

//NOROVIRUS

90% of all food allergies in the U.S. are linked to these food groups: 1. Milk2. Eggs3. Peanuts4. Tree nuts (such as almonds,

walnuts and pecans)5. Soybeans6. Wheat7. Fish 8. Shellfish (such as crab, lobster and

shrimp).

//ALLERGENS

Kitchen cleanliness is imperative in any foodservice operation.

Kitchen

Unkempt staff can be an immediate turn-off to restaurant patrons.

Staff

Dirty tables can leave patrons with a negative impression of the restaurant.

Tables

Patrons will avoid restaurant altogether because of restroom filth.

Restroom

One of the first things patrons see when they walk into a restaurant is the floor.

Floors

Survey of Consumer Reviews by Cintas Corp.

//FIVE DIRTIEST AREAS

//SANITATION ISSUES

• Soil• Surface• Chemical action• Mechanical action• Temperature• Facility design• Equipment design• Time • Water quality• Sanitary practices/process• Person

//SANITATION CHEMICALSCleaners, sanitizers, & disinfectants• Work with your supplier to identify

most effective chemicals• Consider more effective chemicals for

“hot spot” cleaningØHigh moisture, food sources,

temperature, etc• Consider more effective processes,

even non-food contact surfaces like floors and drains

• Multipurpose products work across a broad class of soils and task areasØNot all cleaners are the sameØCan compensate for poor

cleaning practices

//ENVIRONMENTAL PERSISTANCE• Food service environments are ideal

for growth and proliferation of bacteriaØMoisture, food sources,

temperature, etc.• Studies have shown correlation

between persistence and ability to form biofilms1

• Pathogens in biofilms can be resistant to some conventional cleaning practices and compounds

Sources: 1. L.K. Vestby et al. BMC Veterinary Research. 2009; 2. E.P. Krysinski et al. J. Food Prot. 1992 & CDC Public Health Image Lib.

//EQUIPMENT DESIGN• Purchase Cleanable EquipmentØ Easy to clean ØCorrosion resistantØDurable to cleaning processesØSmooth surfacesØMovable

• Clean-ability criteria in purchasing considerations

• Maintenance programs for critical equipmentØCutting boards, slicers, floor

cleaning tools• Ease of Cleaning Ø Ice Machines, cold holding cases

• Broaden scope of focus to non-food contact equipment

//INCREASED FOCUS

• Surfaces that are often wet and get soiled with nutrients, hard to cleanØ Floor drainsØ Interior of sinksØ Cutting boards

• Bodily fluid cleanup • High touch surfaces (Ex: bathroom)• Conduct risk assessments/needs

analyses• Work with cleaning/sanitation supplier

Employee Motivation

Awareness and training are critical but it is not enough…

//BUILDING A FOOD SAFETY CULTURE

//BUILDING A FOOD SAFETY CULTURE

Your organization is still at risk without added ingredients.

SENIOR MANAGEMENT COMMITMENT

CONSEQUENCESREWARDS

//COMMITMENTS• Senior management must be fully

committed to a food safety culture• Leaders set the expectations and

reinforce the culture• Examples of a real commitment include:ØEvery manager must be ServSafe®

certified without exceptionØSanitation expectations are

incorporated into restaurant evaluations§ Evaluation scores should impact

compensation and professional growth of front line management§ KiP Drills, training and testing of

crew and managers

//REWARDS

• Find enjoyable ways to engage your team in food safety culture

• Contests and prizes for participation in safety planning teams and for demonstrating proper food safety behaviors

Try ThisEstablish a monthly budget for contests and set activity

expectation.

//CONSEQUENCES

• Setting clear expectations is easy

• Walking the talk is hard• If a manager cheats on their inventory management…• If a manager or crew member steals food…• If a manager or crew member steals cash…• If a manager or crew member mistreats a guest…

• Identify food safety expectations and non-negotiables: Improper handling of high priority item(s) needs to be at the same job threatening level as theft

YOU TAKE ACTION!

//CONSEQUENCES

A food safety culture can ONLY be created in your organization if Senior Management is truly

committed

In words and investment dollars

//SUMMARY

Create your food safety culture around the rewards, contests, games and consequences.

//SUMMARY

Set clear expectations AND walk the talk

Your team will only align when they see their leaders make the tough decisions

Cleaning and Disinfecting

//VIRUS AND BACTERIA• Germs are pervasive• Germs kill more people than any other cause

globally• Children and the aging population are at

highest risk• Population growth, urbanization and work

and travel practices increase contact

Salmonella Influenza A/ H1N1

Strep bacteriaFlesh Eating

E-ColiMRSA

Staphylococcus Aureus

Cleaning is: Removing the “soil” or dirt from a surface

Disinfecting is: Killing/ reducing microorganisms that cause: • disease• odors• spoilage

//CLEANING vs. SANITIZING/DISINFECTING

Sanitizers and Disinfectants are not effective cleaners

Effective cleaning removes soil where germs are found

and multiply.

Sticky surfaces mean the dirt could still be there!

Best value = Multipurpose products that clean and

disinfect in a single step.

//TECHNIQUES

Clean AND disinfect! Most disinfectants do NOT effectively remove soil

Cleaning well allows disinfecting agents to work more effectively

Residual soil can shelter

organisms

Choose effective products

//TECHNIQUES

Multipurpose Products Clean and Disinfect • Broad range of soils/task areas• Reduce rework/errors• Balance performance with user safety• Simplify cleaning and training

Replaced by

//TECHNIQUES

Surfaces may not be clean if soil is left behind by a disinfectant that is not an effective cleaner

Clean to remove dirt and disinfect to kill germs

Improved cleanliness

Improved facility appearance

Improved resident/patient

satisfaction

//TECHNIQUES

//CORRECT PROCEDURES

• Using the wrong tools/techniques Ø Incorrect cleaning methods can

spread dirt and bacteria around instead of cleaning it up

• Incorrect water temperaturesØ Dishwashing and sanitizing

must be done at a certain temperature for the chemicals in the water to work efficiently

• Incorrect cleaning product mixØ Not using your cleaning product

the way it is intended can reduce or eliminate the efficacy of the product

//CORRECT PROCEDURES • Improper/inconsistent employee

trainingØ Training should be ongoing and

provided to each new employee, each time there is a new piece of equipment or new cleaning supply introduced

• Waiting until the problem is overwhelmingØ No one wants to clean the

bathrooms anyway, imagine when it hasn’t been cleaned on schedule

• Door handles and plates• Light switches• Toilet seats and handles• Faucets and sinks• Countertops and tables• Soap and paper dispensers• Handrails• Elevator buttons

For Your Information:The more times someone

touches a contaminated surface and then touches areas on their face (eyes, nose or mouth), the

greater the chance for transmission of human microbial

pathogens.Source: CDC

//KEY FOCUS AREAS

P&G Professional Solutions

SAFE• Avoid corrosive or harmful

chemicals that are harsh on the skin and can pose respiratory challenges

• Clean floors reduce risks• Closed loop packaging – no

chemical contact

//SAFE, SIMPLE, EFFECTIVE

SIMPLE• Easy-to-understand products• Value of multipurpose productsØ Reduce chemical and training

costsØ Reduce chemical inventory

//SAFE, SIMPLE, EFFECTIVE

EFFECTIVE• Get the job done right the first time • Avoid rewashes• Use products that meet a full-range

of disinfection needs• Satisfied employees

//SAFE, SIMPLE, EFFECTIVE

//KITCHEN CLEANINGFood safety is critical goal: • Clean and disinfect food preparation

areas• Protect countertops against cross

contamination• Range hoods, fryers, ovens, walls

and other tough greasy surfaces need heavy duty degreasers

• Dish care• Warewashing

//KITCHEN CLEANING

Compliance is critical • With concentrated, multipurpose

formulas of trusted brands, we help you keep your surfaces sanitized and your facility compliant so your guests feel just as safe as they would at home

//STAFF TRAINING

Resources and Tracking• SDSs available and accessible

• Formal training held routinelyØ Documented and trackedØ Shadowing/cross-trainingØ Training resources available

• EffectivenessØ UV markingØ ATP environmental monitoring

//DISPENSING EQUIPMENT

• Simple, safe and accurate dosing for consistent results

• Professionally installed & managed by P&G

• Reliable & responsive technical support

• Also offer “best in class” usage tools & implements

//P&G PROFESSIONAL UNIVERSITY

Benefits• Free training that provides CEUs• www.pgpro.com/UniversityProfessional Development Section• Written and video-based educational content• Students can test their knowledgeResource Library• Industry-related articles and expert insightsProduct & Procedures Section• Leads end-users to P&G Professional’s catalog of hands-on training tools

For more information visit www.pgpro.comor call (800) 332-7787 or 888-4PGProline

(474-4465)

//QUESTIONS AND ANSWERS