Foodservices Brochure

Foodservices Brochure

PROVEN PERFORMANCE.

EASE OF USE. PEACE OF MIND.

A New Line of Products Specifically

Formulated for the Food Industry

foodservice

powered by Dustbane

Foodservice

powered by Dustbane

This program is designed for you. Having a full array of products with a proven performance and an ease of use, you will increase your operational efficiency while continually decreasing your labour cost.

Growing consumer awareness of food safety and the need to achieve the highest level of clean has become an important focus for many establishments. From the front of the house to back, we understand the importance of a clean and healthy environment for both your patrons and your employees.

3

Food Safety Comes First!

4

The Facts

• In Canada, more than 4 million cases of foodborne illnesses occur every year.

• Health Canada estimates that the annual cost related to foodborne illnesses and related deaths, is between

12 and 14 billion dollars .

• Over 75% of illnesses can be traced to improper food handling.

• Each year, over 3 million foodservice employees and over

1 million patrons are injured in slip & fall accidents.

The Repercussions

• Damaged reputation.

• Negative media exposure.

• Lawsuits and legal fees.

• Insurance premiums.

• Employees missing work.

• The average cost of a slip & fall accident claim is $4000 for employees and over

$60,000 for patrons.

The Solution

• Training.

• Safe & efficient products.

• UL ECOLOGO & Kosher certifed products.

• Wallcharts for proper procedures.

• Easy to understand labels.

foodservice

powered by Dustbane

We Have the Perfect Cleaning Solution

Handwashing ...................................................................................... 14-15

Front of the House ............................................................................ 16-23

• Tables/Chairs/Counters ................................................................................... 16

• Floors .................................................................................................................... 17

• Refrigerator .......................................................................................................... 18

• Sneeze Guard/Windows/Mirrors ..................................................................... 19

• Menu Boards /Menus .......................................................................................... 20

• Beverage & Food Station ................................................................................... 21

• Microwave ........................................................................................................... 22

• POS System ......................................................................................................... 23

Back of the House ........................................................................... 24-31

• Stainless Steel .....................................................................................................24

• Prep Area .............................................................................................................. 25

• Fryer/Grill ............................................................................................................. 26

• Garbage Receptacles ......................................................................................... 27

• Manual Dishwashing ................................................................................... 28-29

• Sanitizing ............................................................................................................. 30

Restrooms .............................................................................................. 31

Exterior ................................................................................................ 32-33

• Gas Pumps .......................................................................................................... 32

• Diesel Spills .......................................................................................................... 33

Kosher

Certified

Glass Cleaner

A glass and surface cleaner with no scent that leaves no residues. Dissolves dirt on glass surfaces, mirrors, vinyl, plastic, Plexiglas, stainless steel, chrome, and counters.

6

4 X

H

2

O

Trigger sprayer included with 1 L

Directions

Dilute with unheated tap water according to the dilution rates listed below.

Recommended for use with a squeegee. If not available, then spray evenly on surface to be cleaned and wipe off with lint free cloth or paper towel.

Recommended dilution rates:

Spray bottle (1 L) .............................................................................................. 1:16 (4 pumps)

1 L - Ready to use:

Ready to use, no dilution required.

Formats Available: 1 L & 4 L │ Product Code: 57036, 57038

Foodservice, powered by Dustbane

25 Pickering Pl., Ottawa, ON K1G 5P4

www.dustbane.ca

Kosher

Certified

Degreaser

A powerful degreaser that effectively dissolves any dirt, grease or oil stains.

Excellent for floors, painted walls, woodwork, ceramic tiles or metal. Contains no solvents.

3 X

6 X

H

2

O

H

2

O

Trigger sprayer included with 1 L

Directions

Dilute with unheated tap water according to the dilution rates listed below.

Apply with a sprayer, sponge, mop or cloth.

Recommended dilution rates:

Spray bottle (1 L) ......................................................................................................... 1:20 (3 pumps)

Bucket or auto-scrubber ........................................................................................... 1:256 (6 pumps

)

When diluting the

DEGREASER

, always wear protective gloves.

1 L - Ready to use:

Ready to use, no dilution required.

Format Available: 1 L & 4 L │ Product Code: 57016, 57018

Foodservice, powered by Dustbane

25 Pickering Pl., Ottawa, ON K1G 5P4

www.dustbane.ca

7

Kosher

Certified

San-Kleen

A sanitizer for use in a third sink for cleaning dishes, glasses, utensils, cutting boards and any other surfaces that frequently come into contact with food. Its quaternary ammonium based formula cleans all preliminarily cleaned hard surfaces insensitive to water. The 1 L format is a ready to use, no rinse sanitizer.

8

Assainisseur sans rinçage prêt à l’emploi. Sa formule à base de d’ammonium quaternaire (200 ppm) assainit toutes les surfaces dures insensibles à l’eau, préablement nettoyées.

Mode d’emploi :

Prêt à l’emploi, aucune dilution requise.

Pour assainir les surfaces, nettoyé la surface au moyen d’un détegent et bien rincer

à l’eau potable. Vaporiser la solution de façon à bien mouiller la surface. Laisser agir pendant au moins 60 secondes. Enlever le surplus de liquide et laisser sécher sur la surface traitée. Aucun rinçage requis.

avec la peau, les yeux et les vêtements.

PREMIERS SOINS : En cas d’éclaboussures sur la peau ou dans les yeux, rincer à fond avec de l’eau pendant au moins 15 minutes. Enlever et laver tous les vêtements contaminés. En cas d’ingestion, faire boire immédiatement de grande quantités de lait, de blanc d’oeuf, de gélatine ou d’eau. Éviter de boire de l’alcool. Appeler un médecin immédiatement.

NOTE : Pour utilisation dans les établissements alimentaires et autres usages industriels seulement.

ENTREPOSAGE : Évitez la contamination des aliments lors de l’utilisation et l’entreposage de ce produit.

SVP recycler l’emballage

Please recycle packaging

This product meets our vision for sustainability.

Ce produit rencontre notre vision de durabilité.

Assainisseur pour une utilisation dans un troisième évier pour l'assainissement de la vaisselle, des verres, des ustensiles, des planches à découper et toutes autres surfaces dures non poreuses qui entrent fréquemment en contact avec des aliments. Sa formule à base de d’ammonium quaternaire assainit toutes les surfaces dures insensibles à l’eau, préablement nettoyées.

Mode d’emploi :

Désinfection :

Les surfaces très sales doivent être nettoyées avant la désinfection. Appliquer la solution diluée de façon à bien mouiller la surface. Pour la désinfection, ajouter 5 ml de ce produit à 1 l d'eau potable (ou dilution équivalente) et laisser agir en restant la surface traitée humide pour 10 minutes, puis éliminer l’excédent de liquide. Rincer la surface avant l'utilisation.

Assainissement : L'équipement et les ustensiles doivent être soigneusement pré-grattés et, si nécessaire, préalablement pré-imbibés pour éliminer toutes particules de nourriture et saletés.

1. Grattez et pré-lavez les ustensiles et les verres dans la mesure du possible.

2. Laver soigneusement l'équipement et les ustensiles dans une solution de détergent chaude.

3. Rincer à l'eau potable.

4. Ajouter 60 ml de ce produit dans 30 l d’eau potable (ou une dilution équivalente). Tester la solution

au moyen de papier test et assurez-vous que la solution a une concentration de 200 ppm

au début de cycle est de 200 ppm. Au besoin, rajouter des pompes additionelles jusqu’à l’obtention

d’une concentration de 200 ppm.

Ready to use, no rinse sanitizer. Quaternary ammonium formula (200 ppm) sanitizes all hard surfaces, no sensitive to water, that has previously been cleaned.

5. Assainir dans la solution pendant au moins 10 minutes en veillant à immerger complètement.

6. Retirez les objets et placez-les sur une grille ou une planche de drain pour sécher à l'air.

Ne pas rincer.

Directions:

Ready to use, no dilution required.

To sanitize surfaces, clean surface with a good detergent and rinse with potable

Note : Une solution assainissant fraîche doit être préparée au moins une fois par jour ou lorsqu'elle est visiblement souillée ou diluée.

to remain thoroughly wet for at least 60 seconds. Remove excess liquid and allow to air dry on the treated surface. No rinising required.

Information toxicologique : skin, eyes and clothing.

Il peut être contre-indiqué d’administrer le lavage gastrique dû à la possibilité de dommage aux membranes muqueuses.

Des précautions peuvent être nécessaires pour éviter le choc circulatoire, la diminution de la respiration et des convulsions.

Élimination : Emballage non-réutilisable. Ne pas réutiliser ou recharger ce récipient. Éliminer le contenant vide

NOTE: For Food Plant and Other Industrial Use Only.

STORAGE: Avoid contamination of food in the application and storage of this product.

SAN-KLEEN

Disinfectant & Sanitizer / Désinfectant & assainisseur et des gants en caoutchouc lors de la manipulation. Éviter tout contact avec la peau, les yeux et les vêtements.

PREMIERS SOINS : En cas d’éclaboussures sur la peau ou dans les yeux, rincer à fond avec de l’eau pendant au moins 15 minutes. Enlever et laver tous les vêtements contaminés. En cas d’ingestion, faire boire immédiatement de grande quantités de lait, de blanc d’oeuf, de gélatine ou d’eau. Éviter de boire de l’alcool.

Appeler un médecin immédiatement.

SAN-KLEEN

Sanitizer / Assainisseur

Ready to use / Prêt à l’emploi

SVP recycler l’emballage meets our vision for sustainability.

Please recycle packaging rencontre notre vision de durabilité.

DANGER

WARNING:

CORROSIVE TO EYES AND SKIN.

Read label before using.

ATTENTION :

CORROSIF AUX YEUX ET À LA PEAU.

Lire l’étiquette avant l’usage.

DIN: XXXXXXXX

ACTIVE INGREDIENTS :

Octyl decyl dimethyl ammonium chloride 5.00% w/w

Dioctyl dimethyl ammonium chloride 2.50% w/w

Didecyl dimethyl ammonium chloride 2.50% w/w

INGRÉDIENTS ACTIFS : Chlorure d'octyl décyl diméthylammonium 5,00 % p/p

COMMERCIAL USE ONLY / POUR USAGE COMMERCIAL SEULEMENT

Net Content / Contenu net 4 L

COMMERCIAL USE ONLY / POUR USAGE COMMERCIAL SEULEMENT

Net Content / Contenu net 1 L

Dustbane Products Ltd.

25 Pickering Pl., Ottawa, ON K1G 5P4 www.dustbane.ca

Made in / Fabriqué au Canada

A sanitizer for use in a third sink for cleaning dishes, glasses, utensils, cutting boards and any other hard non-porous surfaces that frequently come into contact with food. Its quaternary ammonium based formula cleans all preliminarily cleaned hard surfaces insensitive to water.

Directions:

Disinfection: Avoid contamination of food in the application and storage of this product. Heavily soiled surfaces must be cleaned prior to disinfection. Thoroughly apply diluted solution to wet the surface. For disinfection, add 5 mL of this product to 1L of potable water (or equivalent dilution).

Allow surface allow to remain wet for 10 minutes then remove excess liquid. Rinse surface prior to use.

Sanitization: Equipment and utensils must be thoroughly pre-scraped and when necessary pre-soaked to remove gross food particles and soil.

1. Scrape and pre-wash utensils and glasses whenever possible.

2. Thoroughly wash equipment and utensils in hot detergent solution.

3. Rinse with potable water.

4. Add 60 ml of this product to 30 L of potable water (or equivalent dilution). Test solution using

a test strip and make sure that it’s at a concentration is at 200 ppm at the beginning of the cycle.

If necessary, add additional pumps until a concentration of 200 ppm is reached.

5. Sanitize in the solution for at least 10 minutes making sure to immerse completely.

6. Remove items and place on a rack or drain board to air dry. Do not rinse.

Note: Fresh sanitizing solution should be prepared at least daily or when visibly soiled or diluted.

Toxicological Information:

Probable mucosal damage may contraindicate the use of gastric lavage. Measures against circulatory shock, respiratory depression and convulsion may be needed.

Disposal: Non-refillable container. Do not reuse or refill this container. Dispose of empty container in accordance with municipal/provincial/territorial requirements. Offer for recycling, if available.

PRECAUTION: Keep out of reach of children. Corrosive to skin and eyes. Wear goggles, face shield and rubber gloves when handling. Avoid contact with skin, eyes and clothing.

FIRST AID: If splashed on skin or in eyes, flush thoroughly with water for at least 15 minutes. If swallowed, promptly drink large quantities of milk, egg whites, gelatin or water. Avoid alcohol. Call a physician immediately.

NOTE: For Food Plants, Hospitals and Industrial/Institutional Use Only.

STORAGE: Store tightly closed in a cool, dry place in original container away from sunlight.

Expiry Date / Date d’expiration :

Lot Number / Numéro de lot :

Manufactured by / Fabriqué par

Dustbane Products Ltd.

25 Pickering Pl., Ottawa, ON K1G 5P4

Toll-free / Sans frais : 1-800-387-8226 www.dustbane.ca

Made in / Fabriqué au Canada

Trigger sprayer included with 1 L

Directions

Disinfection: Heavily soiled surfaces must be cleaned prior to disinfection. Thoroughly apply diluted solution to wet the surface. Add 5 mL of this product to 1L of potable water (or equivalent dilution). Allow surface allow to remain wet for 10 minutes then remove excess liquid. Rinse surface prior to use.

Sanitization:

1. Scrape and pre-wash utensils and glasses whenever possible.

2. Thoroughly wash equipment and utensils in hot detergent solution.

3. Rinse with potable water.

4. Add 60 ml (4 pumps) of this product to 30 L of potable water (or equivalent dilution). Test solution

using a test strip and make sure that it’s at a concentration is at 200 ppm at the beginning

of the cycle. If necessary, add additional pumps until a concentration of 200 ppm is reached.

5. Sanitize in the solution for at least 10 minutes making sure to immerse completely.

6. Remove items and place on a rack or drain board to air dry. Do not rinse.

1 L - Ready to use:

Ready to use, no dilution required. To sanitize surfaces, clean surface with a good detergent and rinse with potable water. Spray the solution onto surface to thoroughly wet the surface.

Allow the surface to remain thoroughly wet for at least 60 seconds. Remove excess liquid and allow to air dry on the treated surface. No rinising required.

Formats Available: 1 L & 4 L │ Product Code: 57056, 57058

Foodservice, powered by Dustbane

25 Pickering Pl., Ottawa, ON K1G 5P4

www.dustbane.ca

Kosher

Certified

Dish Detergent

This lemon scented detergent is ideal for hand dishwashing. A perfect mix of detergents and foam boosters are utilized in this hand dishwashing liquid, making it tough on grease but mild on hands, while providing lasting foam and leaving no film residue on dishes.

Directions

Using the recommended dilution rates, add dish detergent into sink and soak the dishes. Wash dishes with a cloth or scouring sponge.

Rinse thoroughly with water potable and wipe dry using a clean cloth.

Recommended dilution rate:

Hand washing (30 L sink) ........................................................................................ 1:500 (4 pumps)

1 L - Ready to use:

Ready to use, no dilution required.

Formats Available: 1 L & 4 L │ Product Code: 57024, 57026

Foodservice, powered by Dustbane

25 Pickering Pl., Ottawa, ON K1G 5P4

www.dustbane.ca

9

Grill & Oven Cleaner

Kosher

Certified

Powerful grill and oven cleaner that clings to surfaces and allows optimal contact time to cut through baked-on food, grease, fat, oil, and carbonized residue from metal cooking surfaces.

10

Trigger sprayer included with 1 L

Directions

Ready to use, no dilution required. Wear gloves and safety glasses.

Please ensure that the grill and oven are turned off before cleaning.

Spray directly on surface. Let work for 5-15 minutes. Stubborn areas may need light scrubbing using a soft nylon scrubbing pad. Rinse well with potable water, then wipe dry.

When diluting the

GRILL & OVEN CLEANER

, always wear protective gloves.

Format Available: 1 L │ Product Code: 57012

Foodservice, powered by Dustbane

25 Pickering Pl., Ottawa, ON K1G 5P4

www.dustbane.ca

Toilet & Washroom

Cleaner

Kosher

Certified

This surfactant-based cleaner generates a foam that clings to surfaces to give optimum contact time for a deeper clean. An effective acid replacement cleaner that is ideal to clean multiple restroom surfaces while eliminating rust stains in toilets, urinals, sinks, bathtubs and on faucets, chrome, stainless steel, showers, ceramic, etc.

8 X

H

2

O

Trigger sprayer included with 1 L

Directions

Dilute with unheated tap water according to the dilution rates listed below.

Toilet bowls and urinals: Spray on surface. Allow a dwell time of 5 minutes and scrub with a brush or sponge, flush and rinse.

Others: Safe to use on non-resilient tile, grout, stainless steel, aluminum, copper, brass, ceramic, glass, plastic and cement. Scrub and rinse thoroughly.

Recommended dilution rates:

Spray bottle (1 L) ............................................................................................. 1:4 (8 pumps)

When diluting the

TOILET & WASHROOM CLEANER

, always wear protective gloves and safety glasses.

1 L - Ready to use:

Ready to use, no dilution required.

Formats Available: 1 L & 4 L │ Product Code: 57060, 57062

Foodservice, powered by Dustbane

25 Pickering Pl., Ottawa, ON K1G 5P4

www.dustbane.ca

11

Kosher

Certified

Foaming Hand Soap

With its luxurious lather, this ecological liquid hand soap removes dirt and rinses clean, leaving skin feeling clean and soft.

procedures

cleaning & sanitizing

Directions

Use in a foaming dispensers in commercial and institutional washrooms, restaurants, hospitality, offices and schools. Pour in concentrated form into bulk open-top foaming dispensers. Dispensers should periodically be emptied and rinsed with water.

A 4 L is good for 8,000 hand washes.

Format Available: 4 L │ Product Code: 57030

BEFORE WE GET STARTED:

• Remember: Safety comes fi rst!

Always wear protective gloves when diluting cleaning products.

• When diluting chemicals, always fi ll the bottle or bucket with water, then add the chemical.

H

2

O

H

2

O

12

Foodservice, powered by Dustbane

25 Pickering Pl., Ottawa, ON K1G 5P4

www.dustbane.ca

procedures

cleaning & sanitizing

BEFORE WE GET STARTED:

• Remember: Safety comes fi rst!

Always wear protective gloves when diluting cleaning products.

• When diluting chemicals, always fi ll the bottle or bucket with water, then add the chemical.

H

2

O

H

2

O

13

14

Handwashing

Proper handwashing procedure

01

Wet hands with water

Proper handwashing is the single most effective way to stop the spread of disease.

Employees must always wash their hands when:

1. Entering the kitchen.

2. Returning from the restroom.

3. Handling raw meat, poultry, fi sh, or eggs.

4. Touching face, sneezing in hands.

5. Handling dirty dishes.

6. Putting on new gloves.

7. Any time hands may be contaminated.

02

Add 1 pump of

FOAMING HAND SOAP

03

Rub hands vigorously with warm water for at least 10 seconds

04

Rinse well

05

Dry thoroughly with paper towel.

06

Turn faucet off with wthe same paper towel and to turn the door handle to exit

Ready to use.

Handwashing Chart

Proper handwashing procedure

foodservice

powered by Dustbane

YOUR LOGO

Proper Hand Washing P rocedures

Duration of the entire procedure: 40-60 seconds

Wet hands with water

Apply enough soap to cover all hand surfaces

Rub hands palm t o palm hands with palm of the other hand

Rub each thumb clasped in opposite hand hand in opposite palm

Rub back of fingers t opposing palms with fingers interlocked

Rinse hands with water o

Adapted from the World Health Or giene ganization

15

16

Tables/Chairs/Counters

Cleaning and sanitizing procedure for hard surfaces

01

Remove all dishes and silverware and put in a bus pan

Cleanliness is not something patrons should have to compromise on when dining out.

A clean restaurant ensures that patrons can eat in a safe and healthy restaurant.

An unhygienic environment will lead to the spread of germs and foodborne illnesses. No one wants to eat or sit at a dirty table. The appearance of the front of the house can lead patrons to believe it refl ects the state of the back of the house.

02

Wipe all food soils, spills and crumbs onto a rag

03

DURING

RUSH HOUR

Spray

SAN-KLEEN RTU directly on surface and wipe clean

04

Allow surface to air dry

05

AFTER

RUSH HOUR

Fill spray bottle with water and add 3 pumps of

DEGREASER

06

Spray solution on a clean rag and wipe surfaces. Follow with step 3 & 4

Fill 1 L spray bottle with water half way through the neck of the bottle.

Add 3 pumps of

DEGREASER

.

Ready to use.

Floors

Cleaning procedure for hard fl oors

01

Remove all furnishing and mats

02

Sweep and remove any gum or tape

03

Post “WET FLOOR” sign at all entraces

04

Fill mop bucket with water and add 6 pumps of DEGREASER

05

Dip mop into solution and wring out. Mop fl oor using a fi gure

8 pattern

06

Allow to air dry

Clean fl oors are imperative in both the front and the back of the house. Clean fl oors have many benefi ts:

• prevent slip and fall accidents for both patrons and employees

• increase employee satisfaction

• provide good fi rst impression

• give the feeling of a sanitary environment.

Fill mop bucket with water and add 6 pumps of

DEGREASER.

17

18

Refrigerator

Cleaning and sanitizing procedure for the refrigerator

01

Fill spray bottle with water and add 3 pumps of

DEGREASER

The refrigerator is the heart of every foodservice business. If proper sanitation and temperatures are not maintained, microorganisms can grow, affecting the safety and quality of the food products sold. There are several parts on a unit that should be cleaned on a regular basis: the exterior of the unit, including outside surfaces, doors, and gasket seals; and the interior, including shelving, doors, and walls.

02

Spray solution on a clean rag and wipe surfaces on the inside & outside of the unit

03

Spray

SAN-KLEEN directly on surface and wipe clean

04

Allow surface to air dry

05

WEEKLY

Remove all products from the refrigerator.

Clean & sanitize walls, shelves and fl oor

Fill 1 L spray bottle with water half way through the neck of the bottle.

Add 3 pumps of

DEGREASER

.

Ready to use.

Sneeze Guard/

Windows/Mirrors

Cleaning procedure for glass, mirrors, and Plexiglas

01

Fill a spray bottle with water and add 4 pumps of

GLASS CLEANER

02

Spray solution on a clean rag and wipe surfaces

Sneeze guards are essential in restaurants to buffer the germs between their patrons and their food.

Since it is what divides the patrons from the food, keeping them clean and hygienic not only gives the patrons the feeling of a sanitary environment but also ensures that the food safe.

Keeping windows clean can also make a big difference in an establishment. Patrons can get a fi rst impressions based on the atmosphere of the establishment, which inadvertently is caused by the natural light that enters into a space, which of course would not happen if you have dirty windows. The state of your windows and mirrors can also refl ect your commitment to cleanliness.

Fill 1 L spray bottle with water half way through the neck of the bottle. Add 4 pumps of

GLASS CLEANER

.

19

Menu Boards/Menus

Cleaning procedure for non-digital displays

Menus are one of the most handled item in a restaurant and can harbour many germs. A sticky, dirty menu will create an icky fi rst impression while a clean menu will really impress.

Menus should be cleaned after each shift.

01

Fill spray bottle with water and add 4 pumps of

GLASS CLEANER

02

Spray solution on a clean rag and wipe surfaces

NOTE:

This procedure only applies to non-digital display. To clean digital displays, please refer to the manufacturer’s cleaning instructions.

20

Fill 1 L spray bottle with water half way through the neck of the bottle. Add 4 pumps of

GLASS CLEANER

.

Beverage & Food Station

Cleaning and sanitizing procedure food contact surfaces

01

Fill spray bottle with water and add 3 pumps of

DEGREASER

02

Spray solution on clean rag and wipe surfaces

Customers are more likely to make food purchases at an establishment they view as clean. Maintaining the cleanliness of a food station will not only ensure food safety and prevent foodborne illnesses but can also boost food sales.

03

Spray

SAN-KLEEN directly on surface and wipe clean

04

Allow surface to air dry

Fill 1 L spray bottle with water half way through the neck of the bottle.

Add 3 pumps of

DEGREASER

.

Ready to use.

NOTE:

Clean counters and dispensing equipment as often as required. Coffee carafe should be washed and sanitized thoroughly using the 3 sink method between refi lls.

21

22

Microwave

Cleaning procedure for food contact surfaces

Microwaves might be one of the most undercleaned appliances and can get pretty disgusting. Experts say microwaves are a breeding ground for bacteria and require regular cleaning and airing. The majority of germs can spread from hand to hand, so it is just as important to keep the exterior of a microwave clean.

Regular cleaning of the microwave will reduce germ contamination and encourage patrons to purchase food items.

02

Spray solution on a clean rag and wipe surfaces

01

Fill spray bottle with water and add 3 pumps of

DEGREASER

Fill 1 L spray bottle with water half way through the neck of the bottle.

Add 3 pumps of

DEGREASER

.

POS System

Cleaning and sanitizing procedure for POS systems

03

Spray

SAN-KLEEN directly on surface and wipe clean

01

Fill spray bottle with water and add 3 pumps of

DEGREASER

02

Spray solution on a clean rag and wipe surfaces

04

Allow surface to air dry

Banknotes can harbour many germs and by handling them, these can be quickly transmitted across all surfaces. With a quick wipe down of the cash register or POS system, you can greatly reduce the risk of crosscontamination while keeping employees healthier and at less risk of illnesses.

Fill 1 L spray bottle with water half way through the neck of the bottle.

Add 3 pumps of

DEGREASER

.

Ready to use.

23

24

Stainless Steel

Cleaning procedure for hard surfaces

Stainless steel is one of the most common surface found in the foodservice industry. The easy cleaning ability of stainless steel makes it the fi rst choice for strict hygienic conditions, such as restaurants. Having no pores or cracks to harbor dirt, grime or bacteria, stainless steel lets soap and water do all but the toughest cleaning jobs. Easily marking, it is important to clean it on a regular basis.When polishing stainless steel, remember to always polish with the grain of the metal.

02

Spray solution on a clean rag and wipe surfaces

01

Fill spray bottle with water and add 4 pumps of

GLASS CLEANER

Fill 1 L spray bottle with water half way through the neck of the bottle.

Add 4 pumps of

GLASS CLEANER

.

Prep Area

Cleaning and sanitizing procedure for food contact surfaces

01

Remove all knives, cutting boards or pots/pans

02

Wipe all food soils, spills and crumbs onto a rag

One of the worst nightmares for patrons is to experience food poisoning after eatingin a restaurant or other hospitality facility. To avoid foodborne illnesses extra care must be given to the cleanliness of the prep area to prevent the growth of bacteria. A good cleaning and sanitizing process will ensure surfaces are truly clean and free of germs and bacterias.

03

DURING

RUSH HOUR

Spray

SAN-KLEEN RTU directly on surface and wipe clean

04

Allow surface to air dry

05

AFTER

RUSH HOUR

Fill spray bottle with water and add

3 pumps of

DEGREASER

06

Spray solution on a clean rag and wipe surfaces.

Follow with step 3 & 4

Fill 1 L spray bottle with water half way through the neck of the bottle.

Add 3 pumps of

DEGREASER

.

Ready to use.

25

26

Fryer/Grill

Cleaning and sanitizing procedure for hard surfaces

01

Wear protective gloves and eye glasses

It’s a fact that a poorly maintained deep fryer is the biggest cause of poor-tasting fried food. Patrons will quickly notice if it’s neglected. To maintain your establishment’s fried food reputation, follow a daily cleaning routine. Not only will it lead to better tasting food but will also save energy while extending the life of your fryer. Maintaining grills is also important from a safety standpoint, since grease build up is a big fi re hazard.

02

Turn off oven

03

Spray

GRILL & OVEN

CLEANER

directly on surface

04

Let work for 5-15 minutes

05

Stubborn areas may need light scrubbing using a soft nylon scrubbing pad

06

Rinse well with potable water, then wipe dry

Ready to use.

Garbage Receptacles

Cleaning and sanitizing procedure for garbages

03

Spray

SAN-KLEEN directly on surface and wipe clean

01

Fill spray bottle with water and add 3 pumps of

DEGREASER

02

Spray solution on a clean rag and wipe surfaces

04

Allow surface to air dry

Garbages receptacles are by far, one of the most germiest surfaces that is often overlooked. It is a source of bacteria and odour that is repelling to patrons. Although garbage bags catch most of the trash, debris and liquids, residue can still fi nd its way onto the inner surface and need to be cleaned away regularly. A little effort can go a long way.

Fill 1 L spray bottle with water half way through the neck of the bottle.

Add 3 pumps of

DEGREASER

.

Ready to use.

27

Manual Dishwashing

Cleaning and sanitizing procedure for sink dishwashing

01

Fill 30 L sink with hot water. Add 4 pumps of

DISH DETERGENT

Dishwashing is a common task most of us has done but many of use are unaware of the proper procedure.

Dishes must not only be cleaned, but must be sanitized in order to kill germs that may contaminate food on the next serving. Commercial dishwashing requires a three sink system or a commercial grade dishwasher.

02

Soak then wash dishes with a cloth or scouring sponge

28

07

Remove items and place on a rack or drain board to air dry.

Do not rinse

03

Rinse in 2nd sink in clean potable water

04

Add 4 pumps of

SAN-KLEEN

.

Test solution using a test strip

05

Make sure solution has a concentration of 200 ppm at the beginning. Add more pumps if required.

06

Sanitize in the solution for at least 60 seconds making sure to immerse completely

Fill a 30 L sink with hot water and add

4 pumps of

DISH

DETERGENT

.

Fill a 30 L sink with hot water and add 4 pumps of

SAN-KLEEN

.

Manual Dishwashing

Cleaning and sanitizing procedure for sink dishwashing

Sort & Scrape

Stack on drainboard or equivalent shelf

Sink 1:

Wash

Sink 2:

Rinse

Sink 3:

Sanitize

Sink 1

Wash with

DISH DETERGENT in water above 110 o

F

Sink 2 Sink 3

Rinse in clean potable water to remove detergent

Sanitize in solution of

SAN-KLEEN at 200 ppm in water above 75 o

F

Air Dry on drainboard or equivalent

Manual Dishwashing

Cleaning and sanitizing procedure for sink dishwashing

Sort & Scrape

Stack on drainboard or equivalent shelf

Sink 1:

Wash

Sink 2:

Rinse

Sink 3:

Sanitize

Air Dry on drainboard or equivalent

Sink 1

Wash with

DISH DETERGENT in water above 110 o

F

Sink 2 Sink 3

Rinse in clean potable water to remove detergent

Sanitize in solution of

SAN-KLEEN at 200 ppm in water above 75 o

F

29

Sanitizing

Sanitizing procedure for sink dishwashing

Sanitizing solution must be at 200 ppm at the beginning of the cycle.If necessary, add additional pumps until a concentration of 200 ppm is reached.

Fresh sanitizing solution should be prepared at least daily or when visibly soiled or diluted.

01

Tear off 2” of quat test paper and immerse for

10 seconds in solution.

* Avoid placing in foam.

02

Remove strip without shaking. Compare with colour on dispenser to determine parts

  per million (ppm)

03

If 200 ppm is not achieved, add more

SAN-KLEEN to solution

04

Test solution throughout the cleaning process in order to maintain

200 ppm

0

100 200

300 400

0-100 ppm : Solution is not strong enough

200 ppm: Solution is OK

300-400 ppm: Solution is too strong

30

Restrooms

Cleaning and sanitizing procedure for hard surfaces

01

Wear protective gloves and safety glasses

03

02

Fill spray bottle with water and add

8 pumps of

TOILET &

WASHROOM CLEANER

TOILET BOWLS

& URINALS

Spray

TOILET &

WASHROOM CLEANER directly on surface

Restrooms have a large impact on inside sales and recurring patrons. Patrons often associate the cleanliness of the restroom with the overall quality of a store or their ability to deliver food safely. The restroom tends to be the dirtiest place in a restaurant and requires regular cleaning like the tables and the kitchen. If the restroom is in bad condition, it can say a lot about the condition of their kitchen and the rest of the restaurant.

04

Allow a dwell time of

5 minutes and scrub with a brush or sponge, fl ush and rinse

05

FAUCETS, SINKS,

TILES, ETC

Spray

TOILET &

WASHROOM CLEANER directly on surface

06

Scrub and rinse thoroughly

Fill 1 L spray bottle with water half way through the neck of the bottle. Add

8 pumps of

TOILET

& WASHROOM

CLEANER .

Ready to use.

07

Spray

SAN-KLEEN directly on surface and let air dry

31

32

Gas Pumps

Cleaning procedure for exterior gas pumps

Gas pumps handles are a breeding ground for all sorts of bacteria and viruses. They are one of the dirtiest surfaces as so many people handle them. The bacteria and viruses get transferred to the patrons hands and can lead to all types of illnesses. As patrons interact directly with the exterior of the business, they often leave a mess at the pump and parking area. Leaving the space clean will make it more inviting for current and future patrons.

02

Spray solution on a clean rag and wipe surfaces

01

Fill spray bottle with water and add 8 pumps of

POWER KLEEN

Fill 1 L spray bottle with water half way through the neck of the bottle. Add 8 pumps of

POWER KLEEN

.

Diesel Spills

Cleaning procedure for exterior spills

01

Pour

BIO-BAC II into a commercial sprayer

02

Spray solution directly on spill

Gas stations get dirty very quickly with gasoline, diesel and oil spills. All these elements give your establishment a dirty and unpleasant appearance. The best way to attract more patrons is to keep the exterior of your gas station clean.

Dealing with diesel spills will also prevent fi re hazards, while increasing the safety of patrons.

03

Agitate the spill using a brush or hard bristle broom

04

Rinse with clean water

Fill 1 L spray bottle with water half way through the neck of the bottle. Add 8 pumps of

BIO-BAC II .

33

Wallcharts

Cleaning and sanitizing procedures

34

Sanitizer

Sanitizes food contact surfaces. Pre-clean surfaces with the Degreaser prior to using

Sanitizer. For use store roller grill, fridge, food display case and counters.

Dilution

Ready to use

IMPORTANT:

Use and wear protectiv clothing required by the emplo yer. The use of protective glov es and safety glasses is highly recommended.

For complete product information, please consult the products’

SDS.

www.dustbane.ca

foodservice

powered by Dustbane

BACK OF THE HOUSE

FRONT OF THE HOUSE

4 X

Dish Detergent

For use on dishes, glases, cutlery, utensils, pots and pans. For hand dishwashing only.

Dilution

4 pumps in a 30 L sink

Glass Cleaner

For use on glass surfaces, mi rrors, vinyl, plexiglas, stainless steel, chrome and counters.

Dilution

4 pumps in 1 L spray bottle

H

2

O

Grill & Oven Cleaner

Removes fat, oil and carbonized residue s. For use on cooled grill, oven and metal cooking surfaces.

Dilution

Ready to use

3 X

6 X

Degreaser

Removes dirt and grease stains. For use on floors, painted walls, woodwork, ceramic tile or metal.

Dilution

3 pumps in 1 L spray bottle

6 pumps in bucket/auto-scrubber

H

2

O

H

2

O

Sanitizer

For use in a third sink for cleaning dishes, glasses, utensils, cutting boards and any other surfaces.

Dilution

4 pumps in 30 L sink

8 X

WASHROOM CARE

Toilet & Washroom Cleaner

For use on restroom surfaces and to remove rust stains in toilets, urinals, sinks, bathtubs and on faucets, chrome, stainless steel, showers, ceramic, etc.

H

2

O

Dilution

8 pumps in 1 L spray bottle

foodservice

EXTERIOR powered b y Dustbane

Bio-Bac II

For outdoor and concrete to remove oil and gas spills.

Dilution

Ready to use

Power Kleen

For outdoor use. Removes dirt, grease or oil

Dilution

8 pumps in 1 L spray bottle

8 X

H

2

O

YOUR LOGO clothing r glasses is complete pr

IMPORTANT: highly r e equipment e gloves and saf consult the pr www.dustbane.ca

ety

SDS.

For please or

36

Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertisement

Languages