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Food Waste Log Checklist
Preparation and Cooking Processes
Review recipes to ensure accurate measurements and minimize excess
Train staff on portion control to prevent over-preparation
Monitor cooking times and temperatures to avoid overcooking or burning food
Storage and Inventory Management
Regularly check inventory to track expiration dates and use items accordingly
Store food at the correct temperatures to extend shelf life
Implement a first in, first out (FIFO) system to use older stock before newer items
Waste Recording and Analysis
Log all wasted items with date, time, and reason for waste
Categorize waste into types (spoiled, overproduced, unserved, etc.)
Review the waste log weekly to identify patterns and develop reduction strategies
Staff Training and Engagement
Conduct regular training sessions on waste reduction techniques and policies
Encourage staff to suggest ideas for reducing waste
Recognize and reward efforts and improvements in reducing waste
Customer Awareness and Portion Options
Educate customers about waste reduction efforts via menus or signage
Offer a range of portion sizes to accommodate different appetites
Provide options for customers to take leftovers home
Post-Service Waste Management
Separate waste into compostable, recyclable, and landfill
Partner with local farms or composting facilities to repurpose food scraps
Regularly service and clean waste management equipment to ensure efficiency
