Page 131 - Προϊόντα Rubbermaid

FOOD SERVICE 131

Why do you need to comply
with HACCP guidelines?

■ ■ You avoid costs associated with poor food hygiene.
■ ■ You protect your reputation and image.

TRANSPORTING WASTE CLEANING
AND SERVING MANAGEMENT

Challenges: Challenges: Challenges:

■ ■ Transportation: inadequate insulated ■ ■ Inappropriate waste handling can result ■ ■ Residues on hard-to-clean pans or
containers influence the heat/cold chain. in cross-contamination because of containers: bacteria build up.
■ ■ Dented metal food pans favour bacteria contact with contaminated waste. ■ ■ Inappropriate equipment: inefficient
build up. cleaning.
■ ■ Ice management: Ice handling illnesses ■ ■ Area not disinfected efficiently after work.
are caused by contaminated hands or
utensils.

Rubbermaid Solutions: Rubbermaid Solutions: Rubbermaid Solutions:
■ Our Catermax , ProServe and ■ Step-on Containers: foot operation ■ Non-stick cold or high heat GN pans,
®
TM
insulated carriers ensure that the avoids contact between hand and smooth surface and rounded shape
temperature chain is respected. contaminated waste. containers ease cleaning process.
TM
■ GN hard and soft lids protect contents ■ Pulse will help improve cleaning
tasks.
from physical hazards. Hygen Microfibre mops and cloths
Dedicated ice handling system to
TM
■ reduce risk of cross-contamination ■ are one of the best bacteria removers
and improve employee safety.
on the market.

Hazard•Analysis
HACCP Hazard•Analysis Hazard•Analysis
HACCP HACCP
Critical•Control•Point
Critical•Control•Point
Critical•Control•Point
make
eliminate all
eliminate all
contact hygiene
contact
intuitive
with waste products
with waste products
Serving & Transporting Guidelines Cleaning Guidelines
➜ Temperature chain respect. ➜ Serving food safely for waiters. ➜ Serving food safely for kitchen staff. ➜ Always wash your hands. ➜ Always use a different chopping-board ➜ After use, wash all your dishes and
Waste Guidelines for your raw meat and everything else. utensils with hot water and detergent.
➜ Avoid cross-contamination. ➜ Step-on containers with foot operation avoids contact ➜ Compliant with HACCP guidelines.
between hand and contaminated waste.
WRONG RIGHT
RESPECT CLEAN
➜ use clean and sanitised utensils for serving. ➜ Before working with food.
➜ inadequate insulated containers influence WRONG RIGHT ➜ use separate utensils for each food. ➜ Immediately after using the toilet.
➜ Before handling food.
heat/cold chain. ➜ clean and sanitise utensils after each task. COLOUR CODED WASH DISHES
➜ ProServe, Insulated carriers and Catermax ➜ use serving utensils with long handles to keep hands ➜ minimise bare-hand contact with cooked or HANDS FREE STEP ON HACCP COMPLIANT ➜ Immediatly after smoking, couching, sneezing,
using a handkerchief, eating, drinking.
ensure temperature chain is respected. away from food. ready-to-eat food.
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