Page 109 - Waiter-Learner Manual (ENGLISH).indd

MODULE 9: UNDERSTANDING RISKS AND PREVENTIVE MEASURES

9.2 Waste management

A Kitchen produces food using different products made from both degradable and
non-degradable material. It is vital that you are aware of them, as it can be hazardous
if they are not properly handled. Therefore, you need to follow good practices in the
kitchen and in the restaurant area to deal with it. If you handle waste properly, it would
reduce the risk of cross-contamination, create a safer environment, reduce the cost of
food production and it may help to increase the production.

9.2.1 Waste disposal

Different types of waste should be sorted and disposed of separately: some degrade,
some do not; some burn, some do not; some are harmless, some are toxic; some can be
reused, some cannot.

9.2.2 Types of waste

Biodegradable waste: waste that typically originates
from plant or animal sources and may also be decomposed by
other living organisms. It tends to decompose rapidly.

Non-biodegradable waste: waste that cannot be broken down
by other living organisms.

Reusable waste: waste that can be reused, either in a similar or
different form.
Recyclable waste: waste that can be processed and transformed Biodegradable waste
into new products, reducing
the consumption of fresh raw
materials, energy usage, air pollution
(from incineration), and water pollution

Burnable: waste that can be burnt.

Toxic waste: waste material that
can cause death or injury to or birth
defects in living creatures. It spreads
quite easily and can contaminate
lakes, rivers and the atmosphere.
Burnable waste Non-biodegradable waste

Toxic waste Recyclable waste Reusable waste

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