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T&S Brass Webinars On-Demand - each qualifies for 1 CEU
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T&S Brass Webinars On-Demand - each qualifies for 1 CEU

5/16/2017
When: Flexible Date
Anytime
Where: At Your Place, Available Anytime
Contact: Joan Taylor
864-834-6710

« Go to Upcoming Event List  

 

Finding the Perfect Fit: How choosing the correct fixture for the job can save your operation water, energy and labor.

Efficient Cleaning & Waste Overview 

A Vital Step: Hand Hygiene in Foodservice & Healthcare

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Finding the Perfect Fit: How choosing the correct fixture for the job can save your operation water, energy and labor.

CEUs: 1

Learning Objectives:

  • Importance of water conservation

  • Impacts of codes and approvals 

  • Choosing the correct fixture for the job 

  • How plumbing fixtures impact the bottom line  

  • Lowering maintenance and replacement costs  

Program Overview 

In this webinar, FCSI Consultants will take an in-depth look at the fixtures currently being recommended, and the impact they can have on sustainability as well as on your bottom line.

Water conservation is at the top of all our minds these days, but water has a major impact on energy and sewer costs as well. Today, restaurants are one of the largest consumers of energy with a whopping 24% of energy costs going to "food preparation". Consultants we’ve talked to say they tend to focus on the big impact items—ranges, walk-ins, and lighting fixtures. All though savings are our focus, and by talking with users in their work areas, we can find the right solution for them. Small items, like faucets and spray valves, can have a huge impact on daily costs. This shift in thinking for owners and operators can be difficult but can result in big savings with low upfront costs.

Throughout this course, you will learn how the Energy Policy Act of 2005 affects ware-washing and how lead free legislation is changing the industry. You will also learn how there are new and improved products on the market that work more efficiently and use less energy. Learn how to choose the best fit for an operation’s workflow, which may not be as expensive as you think. We will show you real world examples of how simple changes can amount to big savings whether you are dealing with one store or hundreds.

This program will also walk you through installations and how they affect workflow, productivity, and a host of other issues. By the end of this program, you will know how to keep maintenance costs low, see the impact low flow products have on conservation. While also understanding the importance of partnering with a manufacturer that will give you the service you need and deserve.

Please join us for this informative and timely presentation so you can find the perfect fit!

Register Now

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Efficient Cleaning & Waste Overview 

CEUs: 1

Dish Room & Waste:  How choosing the correct equipment and layout for your dish room can save your operation water, energy, and labor. Discuss options for handling organic waste and meeting sustainability goals as well as Zero Waste Zone requirements.

Learning Objectives:

  • Dish room space and equipment
  • Specifying water saving products
  • Options and solutions for handling organic waste.
  • Meet Sustainability Goals and meeting Zero Waste Zone Requirements

In this program, FCSI Consultants will take an in-depth look at the dish room layout with a focus on productivity and sustainability. Options and solutions for handling organic waste, the impact they can have on sustainability as well as on your bottom line.

Focus on sustainability to make sure that every function within the operations contributes to overall environmental responsibility. Operations and flow within your facilities may dictate what’s possible and what isn’t. Dish room layout and flow affect productivity and efficiency so making them an afterthought is not an option. The budget also plays a role in layout, design and the equipment you select. Choose your equipment with quality in mind to cut down on repairs and downtime.

Small items, like faucets and spray valves, can have a huge impact on daily costs.  This shift in thinking for owners and operators can be difficult but can result in big savings with low upfront costs.

Throughout this course, you will learn the options and solutions to handling organic waste and restrictions on what goes down the drain. Update on municipality restrictions for BOD (Biochemical Oxygen Demand), TSS (Total Suspended Solids) and FOG (Fat, Oil, and Grease).  Helping you meet your sustainability goals and cost saving goals.

By the end of this program, you will know the solutions available when dealing with dish room equipment and organic waste to make your decision on what best suits your needs.

Please join us for this informative webinar! 

Register Now

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A Vital Step: Hand Hygiene in Foodservice & Healthcare

CEUs: 1

Learning Objectives:

  • Risk associated with improper handwashing

  • Responsibility

  • Proper equipment and placement

  • Educate Workers

  • Corrective Action

  • Accredited Food Handler Programs

    Program Overview 

    This webinar explores the current risk involved in improper hand hygiene and correct placement of hand wash sinks and accessories. We will exam the incidences of foodborne illness in foodservice and spread of nosocomial infections in healthcare facilities due to poor hand hygiene. Throughout the webinar, we discuss the causes of these type of infections and solutions to cutting down on risk. 

    Please join us for this informative presentation so you can limit the risk!

    Register Now

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