On a daily basis, food establishments have a lot of waste products. Some of the food items will need to thrown out or disposed on restaurant trash receptacles while other can be reused. Managers will need to learn of ways on how to handle proper disposal and recycle other items.
When buying food items, be sure to check the expiry date of the product. Make sure that the refrigeration unit is in good condition. Clean and maintain it regularly to ensure that the items will not rot because of faulty appliances.
To minimize wastes, be sure to move those that are about to be expired on the front of the storage room to be used. Some sauces or recipes can still be used. Reheat and reuse them for other dishes. Prepare and cut meat products according to the allowable serving to prevent wastage.
Create or purchase a compost bin. Throw inorganic materials or non-meat products on these bins. Cover these with dried leaves or papers. Add adequate water to it and mix everything. Repeat the process when a new batch of wastes will be added.
At the end of a long day, owners will need to throw used cooking oil as new ones will be used tomorrow morning. It is never recommended to throw it on the drain. This must be cooled and harden before it can be disposed off on chemical waste disposal sites.
Learn and implement practices that promote a healthy and green environment. Make use of plastic containers for other purposes instead of discarding them. One can also choose to use cloth towels instead of disposable table napkins. Paper bags are recommended for take-outs instead of plastic bags.
Leftover food need not be thrown in restaurant trash receptacles. These can still be given to food banks. Managers can also hold a feeding program for the homeless. They can also turn this into a business venture and sell this for a discounted price come closing time.
When buying food items, be sure to check the expiry date of the product. Make sure that the refrigeration unit is in good condition. Clean and maintain it regularly to ensure that the items will not rot because of faulty appliances.
To minimize wastes, be sure to move those that are about to be expired on the front of the storage room to be used. Some sauces or recipes can still be used. Reheat and reuse them for other dishes. Prepare and cut meat products according to the allowable serving to prevent wastage.
Create or purchase a compost bin. Throw inorganic materials or non-meat products on these bins. Cover these with dried leaves or papers. Add adequate water to it and mix everything. Repeat the process when a new batch of wastes will be added.
At the end of a long day, owners will need to throw used cooking oil as new ones will be used tomorrow morning. It is never recommended to throw it on the drain. This must be cooled and harden before it can be disposed off on chemical waste disposal sites.
Learn and implement practices that promote a healthy and green environment. Make use of plastic containers for other purposes instead of discarding them. One can also choose to use cloth towels instead of disposable table napkins. Paper bags are recommended for take-outs instead of plastic bags.
Leftover food need not be thrown in restaurant trash receptacles. These can still be given to food banks. Managers can also hold a feeding program for the homeless. They can also turn this into a business venture and sell this for a discounted price come closing time.
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