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Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
Garbage and refusal management
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Garbage and refusal management

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  • 1.  is the waste matter resulting from the preparation, cooking and consumption of food.  all inedible, spoilt and useless scraps of food, which need to be disposed of. Waste matter from preparation will include vegetable and fruit peels and trimmings, rotten food stuffs, spoilt food. Sometimes food is wasted after it is served. Plate waste also accounts for a large portion of garbage.
  • 2.  any waste material, either non-food or swill.  non-food waste from the kitchen includes all cans, bottles, paper bags, polythene bags, lid, cardboard cartons, etc. From the service area, single service items, paper napkins and straws, toothpicks, etc. also contribute significantly to the overall solid waste matter.
  • 3. 1. Organic portions of solid waste ferments and gives off foul odors. 2. Piled up waste favors the breeding of insects and rodent especially flies. 3. Pathogens present in waste may be conveyed to humans through pests and dust. 4. It may pollute the water supply.
  • 4. 5. There is a risk of air pollution in case of accidental or spontaneous combustion of rooting refuse because of the production of gas. 6. Hog, cattle and dogs feed on garbage and spread it still further. 7. Heaps of refuse lying around is an unattractive sight.
  • 5.  Garbage and refuse must be kept in containers that: Durable Insect-proof Do not leak Easily cleanable Rodent-proof Do not absorb liquids
  • 6.  Plastic bags and wet-strength paper bags may be used to line these containers. They may also be used for storage inside a food service establishment.  Cover all containers used in food preparation and utensil-washing.  Container stored outside the establishment must be: Easy to clean, Provided with tight-fitting lids, doors, or covers, Keep covered when not in actual use
  • 7. Keep drain plugs in containers designed with drains, in place at all times, except during cleaning. Provide enough containers to hold all the garbage and refuse that have accumulated.
  • 8. Store garbage and reuse refuse. Do not leave garbage outside the building. Cardboard or other packing material that do not contain garbage do not have to be stored in covered containers.
  • 9. Garbage or refuse storage rooms must be made of easily cleanable, non-absorbent washable materials. Store outside garbage/refuse containers, dumpsters, and compactor systems on a smooth surface of non- absorbent material, such as concrete or machine-laid asphalt that is clean and in good repair.
  • 10.  Keep areas around incineration facilities clean and orderly.  Do not place food scraps in protected sanitary container.  Do not allow containers to overflow.
  • 11.  Do not stack refuse containers.  Report broken or refuse containers.  Keep hands out of the mechanized garbage disposal machines.

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