Catalogue 2013 en - Rubbermaid Commercial Products

why do you need to comply
with HACCP guidelines?
■■ You avoid costs associated with poor food hygiene.
■■ You protect your reputation and image.
tRAnSPORtInG
AnD SERVInG
Challenges:
■■ Transportation: inadequate insulated
containers influence the heat/cold chain.
■■ Dented metal food pans favour bacteria
build up.
■■ Ice management: Ice handling illnesses
are caused by contaminated hands or
utensils.
Rubbermaid Solutions:
■ Our Catermax TM , ProServe ® and
insulated carriers ensure that the
temperature chain is respected.
■ GN hard and soft lids protect contents
from physical hazards.
■ Dedicated ice handling system to
reduce risk of cross-contamination
and improve employee safety.
Hazard•Analysis
HACCP
Critical•Control•Point
Serving & Transporting Guidelines
➜ Temperature chain respect. ➜ Serving food safely for waiters. ➜ Serving food safely for kitchen staff.
RESPECT
➜ inadequate insulated containers influence
heat/cold chain.
➜ ProServe, Insulated carriers and Catermax
ensure temperature chain is respected.
eliminate eliminate all
c c
o o
n
with with waste waste products
products
WRONG RIGHT
WRONG RIGHT
➜ use serving utensils with long handles to keep hands
away from food.
ntact t
t
a
c
CLEAN
➜ use clean and sanitised utensils for serving.
➜ use separate utensils for each food.
➜ clean and sanitise utensils after each task.
➜ minimise bare-hand contact with cooked or
ready-to-eat food.
wAStE
mAnAGEmEnt
Challenges:
■■ Inappropriate waste handling can result
in cross-contamination because of
contact with contaminated waste.
Rubbermaid Solutions:
■ Step-on Containers: foot operation
avoids contact between hand and
contaminated waste.
Hazard•Analysis
Waste Guidelines
HACCP
Critical•Control•Point
➜ Avoid cross-contamination. ➜ Step-on containers with foot operation avoids contact
between hand and contaminated waste.
➜ Compliant with HACCP guidelines.
HANDS FREE STEP ON
HACCP COMPLIANT
ClEAnInG
Challenges:
■■ Residues on hard-to-clean pans or
containers: bacteria build up.
■■ Inappropriate equipment: inefficient
cleaning.
■■ Area not disinfected efficiently after work.
Rubbermaid Solutions:
■ Non-stick cold or high heat GN pans,
smooth surface and rounded shape
containers ease cleaning process.
■ Pulse TM will help improve cleaning
tasks.
■ Hygen TM Microfibre mops and cloths
are one of the best bacteria removers
on the market.
Hazard•Analysis
HACCP
Critical•Control•Point
make
hygiene
intuitive
Cleaning Guidelines
➜ Always wash your hands. ➜ Always use a different chopping-board
for your raw meat and everything else.
➜ Before working with food.
➜ Immediately after using the toilet.
➜ Before handling food.
➜ Immediatly after smoking, couching, sneezing,
using a handkerchief, eating, drinking.
➜ After use, wash all your dishes and
utensils with hot water and detergent.
COLOUR CODED WASH DISHES
Food Services