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//-->How to…What you need to knowWaste is any product that:•Has damage•Does not meet the quality standard•Has reached the end of it’s shelf lifeThere are two types of waste:Identify and Record 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 productHow we do it…IdentifyCustomers AreasIdentifyBack of HouseRecord• Regularly monitorexpiry times/dates onhot and home bakeproducts• Regularly check thequality of all productsin the unit displays:Squashed, broken,torn packets, bruised,un-appetizing• Check the whole ofthe customer area forexpired products• Ask yourself –“would I buy it”• Check ingredients beforeusing them to makeproducts to ensure:They are of goodquality and are freshNo mould, right colour,not bruised or squashed• Containers and packetshave been stored followingFood Safety guidelines• Holding times on decantedcontainers are followingspecification• Ingredients are withincorrect temperaturesand expiry dates• Always use ingredientsthat will expire whenthe product does• Record waste at thetime you throw theproduct away• Record accurately– product name,size/weight• Use the unitswaste sheets• Discard theproduct properlyMarch 2009March 2009Team MembersTeam MembersHow to…You are responsible for…• Checking products are madeto specifications• Discarding all below standard or outof date products timely and correctly• Checking counters and displays regularly• Using your units waste record sheets• Reporting to your manager high volumeand expensive waste products• Learning the temperature and holdingtimes for the products in your unitIdentify and Record WasteYour challenge….• Name the holding times and temperaturefor all hot food counter items• Identify and record all unit waste– raw and saleable during your next shift,manager to observe & sign offMarch 2009March 2009Team MembersTeam Members
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