Title: Demonstrate waste disposal and recycling procedures.
Course: Culinary Arts II (16052-II) > Section: Examining Kitchen Safety and Sanitation

Demonstration should include

- using a garbage disposal for food scraps
- keeping garbage covered in sanitized garbage cans with tight-fitting lids when a garbage disposal is unavailable or its use is inappropriate
- using a compost management system
- lining waste containers with plastic bags
- emptying garbage receptacles at least every four hours and removing all waste from the premises daily
- following established recycling policies and procedures.

Process/Skill Questions:

Thinking

- Why is proper garbage disposal critical to the sanitation of a food service establishment?
- Why is it important to have separate waste streams?
- How does waste disposal affect pest control?
- What are safe ways to economize on waste disposal?
- What are the benefits of recycling?
- What are the benefits of composting?
- What kitchen substances should not be put into a garbage disposal?

Communication

- What costs are involved in waste disposal?
- What costs are involved in recycling?
- What costs are involved in composting?

Leadership

- What items can be recycled?
- What can be the financial benefits of recycling?
- What items can be composted?
- Why is waste management an important part of a food service establishment’s budget?

Management

- What are ways to dispose of waste?
- What are procedures for safe trash removal?
- Why might the preparation for disposal be as important as the disposal itself?