1.

The first stage should be to clean surfaces of any visible oil, filth, or grime using an appropriate, safe
cleanser. All work surfaces (including floors and walls) should be subjected to cleaning in order to
maintain hygienic requirements, even if surfaces that come into close touch with food during
preparation and service should be cleaned first.

Next comes the second stage of the procedure, which involves sanitizing the same surfaces with
disinfectant to eradicate any germs and stop it from spreading.

2. There should be enough trash cans, or bins, for disposing of trash in the work area. The property
should also include larger outside trash cans that are regularly emptied.

Food waste should be disposed of via a "back of house" door that is not connected to any place that
customers may access, not through the restaurant or dining room.

3. Where possible, offcuts and scraps of food should be used within the company to maximise profit and
minimise waste .

Reusing produce also helps your business have a smaller environmental impact because fewer
greenhouse gases are produced and released into the atmosphere when less waste ends up in landfills.

4.

Create a to-do list. Sort the items that need to be sanitized (to kill bacteria and viruses and stop the
spread of germs) from the ones that need to be cleaned (to remove dust, filth, or clutter).

Assign cleaning priority levels. High-touch/high-traffic areas should have a higher priority than storage
rooms or equipment that rarely gets used.

Make detailed cleaning instructions that include:

How cleaning supplies should be used, as well as methods for disinfecting and cleaning surfaces, areas,
and equipment.

When and how often areas need to be disinfected or cleaned.

which employees are in charge of sterilizing and cleaning certain places.

Who is in charge of upholding the rules?

Give detailed directions on how to sanitize and clean electronics and equipment.
To make cleaning simpler and to shield internal components from harm, think about covering control
panels and keys with wipeable coverings. Always adhere to the manufacturer's recommendations and
the product's instructions.

Note: Be mindful when using chemical cleaners on electronic equipment, as some cleaners can damage
surfaces.

Make cleaning quick and easy.

Establish reasonable expectations, give clear instructions, and ensure that the tools need to finish the
task are available. The easier the task is to perform, the more likely employees will conform, which
results in a clean workplace.

Evaluate the amount of cleaning supplies and inventory.

The availability of cleaning supplies, products, and personal protective equipment (PPE) will determine
how well a new cleaning policy is implemented. In addition to assisting in preventing cross-
contamination, a clearly defined and recorded plan will help clarify what and how much to order.

Disposing of surplus produce

Giving the Material Back

When the material is no longer needed, return it to the shop so you can make a profit.

Speak with Tender

Using this strategy, you call the companies and let them know what content you have. Following that,
you sell the content in a way that makes a sizable profit.

Having talks with another tender

You bargain with other tenders to purchase the excess material for a price that benefits you both and
works for everyone.

Reprocess/ Recycle
Sometimes the surplus material that we consider waste and dump, can be valuable to us. Hence, those
materials can be reprocessed and used for some other useful purpose.

Adapting such ways of surplus material disposal can lead to a better life and better environment. So
change your way of disposing of and adapt this one for a better future for yourself and the country.

Recycle or reprocess

Occasionally, the excess stuff that we discard as waste may actually be useful to us. As a result, those
materials can be processed again and applied to new beneficial uses.

Using such methods for getting rid of excess material can improve both the environment and quality of
life. So change your way of disposing of and adapt this one for a better future for yourself and the
nation.

Storing surplus produce

Store your produce in the appropriate bag or container.

Mark all bags and containers with labels and dates; label any product that will be kept in storage for a
long time, like winter squash.

Maintain the proper temperature and humidity conditions when storing produce.

Fresh food may last for months if you take some extra care of it. As vegetables may be kept and
prepared correctly for up to 18 months, you can have enough to last you until the harvest the following
year.

Considering the environment when cleaning

Water pollution: Cleaning products release thousands of chemicals into rivers and streams through
washout. A few endure in the surroundings and make their way up the food chain.

Air Pollution: Cleaning products' volatile organic compounds (VOC) can exacerbate external smog and
have an impact on indoor air quality. Additionally, trucks' carbon emissions are a result of
transportation.

Waste: A lot of containers don't come with recyclable parts. Empty bottles and packaging frequently
wind up in landfills. Certain materials may require particular handling, and handling and disposal of
hazardous materials typically include energy consumption.

Considering the environment when disposing

Not only will less garbage preserve the environment, but it will also save money or lower disposal costs.
Similarly, recycling and/or reusing garbage reduces the need to extract resources and lessens the risk of
contamination, both of which are beneficial to the environment.

Cost reduction initiatives

One. Measuring and tracking all food storage

Businesses were urged to make advantage of already-available food waste tracking systems. These
technologies can assist companies in realizing how much money they are losing on food waste that is
never consumed.

2. Establishing a "Food Rescue" framework

This approach made use of a web-based platform that connected food that was readily available locally
with food requirements in the area and recruited volunteers to deliver the food to the recipients.

fostering statewide consumer and producer waste education

It was urged to educate and raise consumer knowledge of the food chain and waste. People were able
to recognize the actual worth of the food they are buying as a result. Since there is a general lack of
understanding, educating the public through school-based programs can be a useful strategy.

Construction of infrastructure for food processing and handling

Educate suppliers on the advantages of donating

The second solution and this one are connected. This solution's main objective is to inform interested
parties about the benefits of food donation, legal protection, and pertinent government authorities.

6. Composting alternatives

The goal of this approach is to make more composting and other methods available as alternatives to
throwing food in landfills. Developing statewide practices to divert food waste from landfills can make
huge cost savings possible.

Cost reduction initiatives relating to cleaning

Avoid “on the fly” purchasing. Purchasing anything "on the spot" or "on the fly" usually refers to doing
so for the sole purpose of testing it out. A sample of a product, such a cleaning solution, can be obtained
from many distributors and manufacturers if you would like to give it a try.

Try to find multi-surface cleaning equipment. This holds true for both equipment and cleaning products.
One option to cut supply costs is to use a single cleaning solution or a single machine that can clean both
carpet and hard surface floors.

Invest in quality. Investing in higher-quality products always pays off, lowering cleaning expenses. They
might be more user-friendly, work better, be more resilient, last longer, etc.

Put performance first. Choose goods that increase worker productivity and/or are more effective.
Despite their higher price compared to similar products, the labor-related savings will probably exceed
the cost of the purchase.

Use but do not abuse. Unfortunately, misuse is one of the reasons cleaning supplies and equipment
need to be replaced before their anticipated life ends. Provide staff with training on how to use and
maintain cleaning equipment in a safe, effective, and appropriate manner.