Anetsberger Brothers Food & Beverage Maker manual Food & Beverage Service Call

A Food & Beverage Service Call

Food & Beverage account managers make many of their service calls at night, when customers’ sanitation crews are busy cleaning production lines, vats, tanks and processing pipelines. The number of calls they make varies greatly. For example, depending on the size of an account and its unique needs, a service call may run anywhere from a couple of hours, to a full shift, to several days. Account managers can service some customers during the day, and also use daytime

hours to call on prospective customers. Like other Ecolab sales-and-service representatives, account managers are accessible by cell phone and are in frequent contact with ECOlink. They are also linked to other Food & Beverage associates by e-mail.

Food & Beverage’s service is designed to help customers keep their total cleaning costs in line. Account managers help

customers achieve better results and more efficiently manage otherof the cleaning process, such as labor and water costs. On average, Food & Beverage services its plant customers monthly – sometimes more often, depending on the account’s needs. Plant customers typically are dairy, food and beverage processors and breweries. The following is an example of what a typical monthly service

call entails.

The account manager checks in with the sanitation manager and quality assurance staff to see whether there are any concerns, or if problems have surfaced since the last service call. This plant makes frozen pizzas. With its six lines running, the plant turns out nearly 5 million pizzas per week. Cleaning takes place from midnight to 8 a.m. The account manager works at this plant during the entire cleaning shift.

All of the Food & Beverage dispensing equipment is checked to make sure that it’s functioning properly, that the correct concentration of

product is being dispensed, and that cleaning procedures are being followed. The account manager checks the challenging areas – in this case, where there are stubborn burned-on soils such as cheese and pizza dough. Product inventory is reviewed to see how much the customer has been using. This is a checkpoint for keeping costs in line.

Throughout the night, the account manager works with the sanitation crew. In addition to this hands-on training, the account manager periodically conducts more formal sessions at the plant, covering topics that revolve around good sanitation practices and product safety.

Using a laptop computer, the account manager creates a service report. Before leaving the plant in the morning, the account manger reviews this report with the sanitation manager, noting findings and any follow-up that’s needed by Food & Beverage or the customer.

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