WORKPLACE STRATEGIES TO REDUCE NEGATIVE ENVIRONMENTAL IMPACT Flashcards
CLEAN KITCHEN PREMISES - UNIT 4
1
Q
WHAT IS THE EFFICIENT USE OF RESOURCES?
A
Implementing environmentally sustainable work practices. EG: Reduce, reuse, recycle
2
Q
WHAT IS THE EFFICIENT USE OF CHEMICALS?
A
- Use biodegradable products where possible
- Reuse sprays and bottles by buying chemicals in bulk
- Only make up sanitiser when necessary to avoid excess water use
3
Q
HOW CAN ENERGY USE BE CONSERVED?
A
- Check energy rating of electrical equipment
- Bagless vacuum cleaners
- high energy rated dishwashers, washing machines
4
Q
HOW CAN WATER USAGE BE REDUCED?
A
- Don’t leave taps running
- Biodegradable products to avoid damage to waterways
- Selecting equipment which is high water saver ratings
- Encourage guests to reuse towels eg for example in a hotel establishment giving guests the option to reuse towels for a period of time during their stay eg 3 nights
5
Q
HOW CAN WASTE BE REDUCED?
A
- Reduce use of paper towels used/selecting recyclable variety
- Recycle within the kitchen
- Use cloths/mops that can be washed and reused