44_45_Pizza hut 2pp:Layout 1 9/12/08 10:41 Page 45
hygiene
Audit
In addition, soon after the launch of the new
cards, JohnsonDiversey commissioned an
independent audit of every site. This
measured cleanliness in the restaurants and
identified issues that needed to be
addressed. Particular attention was given to
areas affecting personal hygiene of staff,
such as cleanliness of hand basins, as well as
customer facilities including washrooms. things moving. They see the results from our
The results of this audit then allowed Pizza auditing, know our business and are happy
Hut and JohnsonDiversey to pinpoint any to make suggestions rather than wait for us
particular areas where shortfalls in to ask.”
performance were most frequent. In During the final quarter of implementing
response, the two companies prioritised the new scheme, Pizza Hut and
action plans for each region and provided JohnsonDiversey carried out a second audit
trainers and supervisors with additional to assess the improvements that have been
information and advice, including reiterating achieved. The two companies have also
the relevant cleaning cards, to help them started to review the complete set of
make the necessary improvements. cleaning cards to ensure they remain current
“The JohnsonDiversey team has a lot of and relevant for staff in each restaurant.
passion and enthusiasm and were happy to “Overall corporate environmental
make suggestions and respond to our responsibility results are moving forward and
requests,” says Richard Burgham. “Regular cleaning is part of that,” says Richard
meetings with the team also helped to keep Burgham.
Above: A series of illustrative cards
act as a reference tool and prompt to
ensure that high standards of
Winner of the New
cleaning are maintained.
Ingredient of the Year
2008 Sammies Award
performance improvement. Working
Hot Indian Banana Chutney
Try some soon!
together, a group led by Richard Burgham
and JohnsonDiversey’s market management
Chargrilled, roast
team mapped out all 43 of Pizza Hut’s
and caramelised
cleaning procedures with the aim of
vegetables and fruit.
preparing a card describing each process.
Participants performed each task for
Chutneys, relishes,
themselves, took photographs of every stage
purees, compotes,
and wrote down a description. This proved
zests and garnishes.
invaluable for understanding the process. Beacon Foods Limited
JohnsonDiversey then advised on the best
Unit 2 Brecon Enterprise Park
cleaning products from its comprehensive
Brecon Powys LD3 8BT
Tel 01874 622577 Fax 01874 622123
range for each task, using kitchen sales@beaconfoods.co.uk
equipment manufacturers’ documentation
www.beaconfoods.co.uk fresh ideas
when required.
www.papa.org.uk
45
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56