Food Services

Waste-Management-Checklist

Increasing food wastage is one of the concerns across the globe. The United Nations has already listed food wastage as a problem, and it’s critical that businesses come up with measures that can reduce food wastage by taking specific actions.

That’s where Wobot’s waste management checklist comes to the rescue. Our checklist helps you understand the significant reasons behind food wastage and what measures can be taken to reduce them.

The dustbin lid should not be open to prevent odor and invasion by insects and rodents. Additionally, uncovered trash can also be a fire & health hazard, lead to the spread of harmful bacteria, and could even be detrimental to the environment.
1. Introduction
Dustbins are one of the essential tools to maintain hygiene and sanitation in a place. It enables a workplace to teach a basic level of expected cleanliness. However, it is necessary to be mindful that there are specific ways to use a dustbin. So, if you leave the dustbin lid open or keep it in the wrong place, it may lead to a foul odor emanating, leading to the possible spread of infections and diseases.
2. Process
Keeping the dustbin in a place away from food preparation is vital as that may lessen the chances of possible cross-contamination. The discarded waste should go inside the bin and not around the bin. Always keep in mind to cover the dustbin at all times to prevent the spread of a foul odor, insects, or bacteria. Dustbins with a foot pedal that controls the dustbin cover are preferred as such bins have better mobility.
Make sure that the dustbin is in a location accessible to everyone. One must segregate the waste according to the type of waste discarded, such as dry and wet waste. Use separate bins for each category of waste and make sure it is labeled accurately.
3. Dos
a. Place the dustbins at a place that is easily accessible to all
b. Use a garbage bin liner which will help with the easy disposal of dustbin contents.
c. Segregate your waste from dry to wet.
d. Keep the garbage bin covered.
4. Don’ts
a. Do not allow the garbage bins to overfill and discard the waste as frequently as possible to prevent an overflow.
b. Do not keep the bin close to where the food preparation is happening.
c. Do not use garbage cans that are too small for your use.
d. Do not dispose of the wrong type of garbage in the wrong bin.

Overflowing waste bins become a prime breeding ground for bacteria, insects, rodents, and flies. These insects and animals also roam around the food, which increases the chance of contracting various diseases. Overflowing garbage also causes air pollution and respiratory diseases.
1. Introduction
Garbage bins are a way of maintaining the cleanliness and social etiquette of a place. Customers are a lot more likely to enter an establishment that maintains high sanitation and waste management levels. When used correctly, a garbage bin can aid in decluttering the space and giving it a tidy look. When the garbage bin is full, it becomes necessary to dispose of the waste collected correctly.
2. Process
Sorting through the garbage according to the type of material into various bins helps in the smooth and systematic disposal of waste. It can be segregated based on what kind of garbage is most commonly disposed of in the organization. A garbage bin liner should be placed inside every garbage bin to remove the trash that is more manageable and disposed of better.
After the bin is full, remove the trash from the bin and the bin liner, seal it tightly, and add a fresh garbage liner to the bin.
3. Dos
a. Use gloves while handling the trash in the garbage bin.
b. Use a garbage bin liner.
c. Segregate your waste for easy disposal.
d. Seal the garbage liner before disposal.
4. Don’ts
a. Do not overfill the garbage bin.
b. Do not mix different categories of waste.
c. Do not pour liquids into the dustbin.

Garbage segregation compliance is essential to follow as segregating waste makes recycling more accessible, reduces landfills, and improves the overall health of people and the environment.
1. Introduction
Garbage segregation should be a mandatory process. Waste management is essential for the organizational structure of the establishment, and the segregation of garbage makes it easier for the garbage collectors to proceed with their work and help the environment. Garbage is usually segregated into two broad categories – wet waste and dry waste; dry waste is further classified into recyclables and non-recyclables.
2. Process
Maintain a separate dustbin for each type of waste to ensure that the different kinds of waste do not mix. Ensure that you take the efforts to segregate waste into the following categories:
a. Wet waste (Organic waste)
-Food items
-Soiled food wrappers
-Yard waste, tissues
-Paper towels
b. Dry waste
-Glass
-Paper
-Metal
-Plastic
-Batteries
It is better to have a separate bin for each of these types. While one may have differently sized based on what kind of waste is generated more, it is always best to separate your waste than not.
3. Dos
a. Segregate your garbage beforehand. It is easier to segregate at the source than in the middle of the chain.
b. Make sure the trash cans are correctly labeled to avoid any confusion.
c. Always wear gloves and protective gear while handling the trash.
d. Handle the waste with care to prevent the chances of spillage.
4. Don’ts
a. Do not mix up different types of garbage.
b. Do not put off segregation of garbage towards the end because of the waste. management process needs to be carried out consistently and as often as possible.

The source of the waste will determine the possible types of waste – wet or dry. Both these wastes will have to be treated and disposed of differently. Hence, it becomes essential to determine the source.
1. Introduction
Waste management refers to the activities involved in treating waste from when it is created to when it is dumped. Such a process entails the collection, transportation, treatment, and then the subsequent disposal of waste. Different types of waste have different methods of removal. Moreover, all activities reduce waste production and what can be done to the waste already produced, not harmful to the environment.
2. Process
The process of waste management is best explained in the following four essential steps:
a. Waste generation – This is the first step where the waste is generated. It can be as simple as discarded food scraps to by-products resulting from a process.
b. Segregation and storage – The waste must then be segregated based on the type of waste and stored appropriately. For example, it is best to dispose of wet waste more frequently than dry waste.
c. Collection – This is the part of the process where the municipal corporations collect the waste stored for recycling or treatment before disposal.
d. Disposal – The final step in waste management, where anything that is not treatable, reusable, or recyclable is safely dumped.
Based on the industry, every company may treat its waste differently. For example, those in the food industry will be generating wetter waste, which is compostable. Companys whose waste is of paper/plastic/glass should recycle their waste.
3. Dos
a. Segregate waste according to the material.
b. Have an estimate of the daily/weekly waste generated for easy management.
c. Process the waste accordingly.
d. Reduce, reuse, and recycle as much as you can.
e. Educate the employees on waste management and handling.
f. Wear protective gear such as masks and gloves while handling waste.
4. Don’ts
a. Do not Incinerate waste without prior permission.
b. Do not store waste for prolonged periods (especially wet waste).
c. Do not mix different types of waste.