Introduction to this document

Safety briefing - storing and disposing of waste

Moving waste out of the kitchen and into tidy and clean storage areas is essential to the hygiene of your food business but your efforts can be easily undone if staff don’t follow your rules. Use our briefing to keep them on board.

How to use it

Our Safety Briefing - Storing and Disposing of Waste can be used to provide a short in-house training session and to top up awareness in this area as needed.

Note. Delivering the briefing should take around ten to 15 minutes so it can be easily scheduled into the day by the kitchen supervisor.

At the end there is a short quiz. Where a participant fails to pass all questions, the instructor should go back over those key points to reinforce the learning.

Document

Storing and disposing of waste

UPDATED29 Jan 2021
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