Biomedical Engineering Reference
In-Depth Information
9.7
Training the Associate
Perhaps the most important step in the cleaning and sanitation process is the training
of the associate. The task of cleaning and sanitizing can only be successfully com-
pleted if the associate is motivated to conduct cleaning and sanitation in an effective
and consistent manner. Therefore, a training program must incorporate a motivation
component. An associate will conduct a process because he or she is told to, but will
conduct it more effectively and consistently if they
want
to.
9.7.1
Setting the Associate Up for Success
Several obstacles can become inadvertently set in front of the store level associates that
may hinder them from being able to successfully clean and sanitize the departments
they are assigned to tend. It is the role of management to set up the associates for suc-
cess, as opposed to making their tasks more diffi cult. A new product or menu item that
is produced on a piece of equipment that is diffi cult to disassemble or has portions that
are inaccessible can limit the chance of success for the associate to adequately clean the
equipment. Even pieces of equipment that do come apart, but have components that are
simply too large to fi t into a three compartment sink, provide challenges that store level
associate should not be forced to overcome. Just because management has driven a
program down to the store level without fully exploring all the tasks the store personnel
will have to comply with, it should not result in a compromised sanitation program.
Chains that are most successful in their sanitation programs have done the best at
exploring all the aspects and challenges created when implementing new products
and food programs. They have fully identifi ed the SSOP, how it will be conducted
and by whom within the department, and how and where the equipment and utensils
will be cleaned. Lastly, but certainly an important factor, is that management has
assessed the labor requirements for the production and cleaning and sanitation por-
tions of these new programs and assigned the labor to cover these two aspects of the
program. If management has not done their homework and fully vetted the fi nancial
benefi t as well as the labor and manufacturing costs of the program, they will cer-
tainly be setting up the associate for failure.
The merchandising teams that create the menus and how those items are stored
,
prepared and held for sale are key players in allowing the store teams to be success-
ful in cleaning and sanitizing
,
and therefore creating safe food
.
9.8
Execution of the Procedure
Thus far, this chapter has covered a lot of information and discussed much around
the topic of cleaning and sanitation. Now we will cover the actual execution of the
cleaning and sanitizing steps, which all revolve around the Three Step Method,
