COVID-19 has changed a lot about how you work. Now you’re not just managing the day-to-day, but also taking extra precautions to help keep your workplace clean. Fortunately, that doesn’t mean you have to forgo their favorite drinks. The FLAVIA system was already designed with hygiene in mind. So you and your colleagues can feel confident enjoying your daily brew.

FUELING A NEW NORMAL

W H Y F L AV I A I S A B E T T E R B E T F O R P E AC E O F M I N D

NO SHARED BREW FUNNEL

After a fine needle (inside the FLAVIA brewer) pierces the Freshpack nozzle, hot water is the only thing that touches our ingredients. Bonus: there’s no flavor transfer from someone else’s drink.

AVOID A BREAKROOM BACKUP

Avoid lines in the breakroom because FLAVIA drinks brew in under a minute.

HANDS-OFF PRODUCTION FEWER PARTS, FEWER PROBLEMS

With an average time of 155 weeks between service calls2, our brewers require less maintenance, which keeps germs out of our self- contained machines.

EASY-TO-CLEAN MACHINE

The streamlined exterior of FLAVIA brewers can be easily cleaned with a food contact safe disinfectant.

PROTECTING WHAT’S IN THE PACK BREWING YOUR DRINKS KEEPING IT CLEAN

1 When consumed by the listed expiration date | 2 FLAVIA C500 2018 data from UK, where we service machines directly.

NEED TO GET BREWERS BACK UP AND RUNNING? WANT TO LEARN HOW TO CLEAN YOUR MACHINE? VISIT LAVAZZAPRO.COM/HYGIENE

None of our drink ingredients are ever touched by ourmanufacturing team.

COFFEE, MADE SAFE

With our specialized production process, none of our coffee grounds are exposed to oxygen or the open-air—which protects from airborne germs.

GERMS STAY OUT, FRESHNESS STAYS IN

Our Freshpacks stay completely sealed until the moment they’re brewed—so there’s no exposure to air and germs—and they remain as fresh as the day they were packed.1

LOW-CONTACT BREWING

There’s not much you need to touch on FLAVIA brewers. After just a few taps, your drink is ready to go.

lavazzapro.com ©2020 Lavazza Professional North America, LLC and its affiliates

3 https://www.hloom.com/blog/special-reports/the-truth-about-office-germs.

We have not measured the amount of germ transfer nor any specific type of germ and this data should not be used to indicate likelihood of any illness.

AN INFORMED CHOICE IS A BETTER CHOICESee How FLAVIA Compares to the Alternatives

There are plenty of systems that make workplace drinks, but not all are as sealed, self-contained, and hygiene-focused as FLAVIA.

Contact your Beverage Distributor for more information about what FLAVIA can brew.

NOW THAT YOU KNOW HOW WE MEASURE UP, IT’S TIME TO ENJOY THE FUN STUFF—OUR DRINKS!

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PODS

Ingredient exposure

Food contact surface exposure

Machine surface contact by hands

and/or insects

FLAVIA BEAN-TO-CUPK-CUP

COMPATIBLEGLASSPOTS

CLEANLINESSSCORECARD

A B C D F

F D

DDD

C

C BB

B

B

A

A

C

D

This old stand-by leaves brewed coffee just sitting there in the open air, waiting to be contaminated

Not to mention, the coffee pot handle is one of the dirtiest places in the breakroom, with 34X more bacteria than a school toilet seat3

GLASS POTSK-CUP

COMPATIBLE BEAN-TO-CUP

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•

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The lack of packaging and porous mesh on coffee pods leaves a lot of holes in ingredient protection—from contaminated air exposure to the transfer of germs from hands

PODS

• Unlike our sealed Freshpacks, the bean and powder hoppers aren’t air-tight—so ingredients are at risk for contamination

Bean-to-cup machines need frequent servicing, increasing the risk of germ exposure each time the machine is opened

K-Cup machines use the same funnel to hold every K-Cup. So contaminants on the K-Cup may transfer to the funnel and can end up in drinks

Every time you insert a K-Cup, the funnel is exposed to air—upping the risk of airborne germ exposure

B- C- D D