Team Members

March 2009

Identify and Record Waste

How to…

What you need to know

Waste is any product that:

•

Has damage

•

Does not meet the quality standard

•

Has reached the end of it’s shelf life

There are two types of waste:

•

Saleable is any product that could have been sold

•

Raw is any ingredient that could have been used to make up a product (e.g. cucumber)

•

Any products that are wasted must be recorded accurately on the unit waste record sheet

•

High waste gives the unit low profit

•

Always use ingredients that will expire when the product does

•

Correct temperature and holding times can be found in the product specification sheet for each product

How we do it…

Team Members

March 2009

• Regularly monitor

expiry times/dates on

hot and home bake

products

• Regularly check the

quality of all products

in the unit displays:

Squashed, broken,

torn packets, bruised,

un-appetizing

• Check the whole of

the customer area for

expired products

• Ask yourself –

“would I buy it”

Identify
Customers Areas

• Check ingredients before

using them to make

products to ensure:

They are of good

quality and are fresh

No mould, right colour,

not bruised or squashed

• Containers and packets

have been stored following

Food Safety guidelines

• Holding times on decanted

containers are following

specification

• Ingredients are within

correct temperatures

and expiry dates

• Always use ingredients

that will expire when

the product does

Identify
Back of House

• Record waste at the

time you throw the

product away

• Record accurately

– product name,

size/weight

• Use the units

waste sheets

• Discard the

product properly

Record

Team Members

March 2009

Identify and Record Waste

How to…

You are responsible for…

• Checking products are made

to specifications

• Discarding all below standard or out

of date products timely and correctly

• Checking counters and displays regularly

• Using your units waste record sheets

• Reporting to your manager high volume

and expensive waste products

• Learning the temperature and holding

times for the products in your unit

Your challenge….

• Name the holding times and temperature

for all hot food counter items

• Identify and record all unit waste

– raw and saleable during your next shift,

manager to observe & sign off

Team Members

March 2009