WORKPLACE SYSTEMS TO MANAGE KITCHEN WASTE Flashcards
CLEAN KITCHEN PREMISES - UNIT 4
1
Q
WHAT ARE STRATEGIES FOR STORING REUSABLE BY PRODUCTS?
A
- Eg food trimmings
- Correct food safety practices must be obtained to ensure this can take place
2
Q
WHAT ARE STRATEGIES FOR SORTING RECYCLABLES?
A
- Kitchens must have separate bins for recycling
3
Q
WHAT ARE STRATEGIES FOR DEALING WITH FOOD AND GENERAL WASTE?
A
- Organic waste → composted
- Ensure correct stock rotation practices and accurate ordering is used
4
Q
WHAT ARE STRATEGIES FOR DEALING WITH BROKEN OR CHIPPED SERVICEWEAR
A
- Broken/chipped → wrapped up, placed in plastic bag and disposed in outside bin
