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
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
Throughout the night, the account manager works with the sanitation crew. In addition to this
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
Food & Beverage
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