Workflow Templates: Food Waste Log Checklist

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

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

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

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

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

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

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Food Waste Log Checklist