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Avoid using disposable tableware

Buffets and drink machines. All areas and items handled by guests should be disinfected regularly. At buffets, guests should avoid handling food

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Check expiration dates of foodstuffs and use food items in the order in which they were purchased – “first-in, first-out”

Check regularly if the segregation of wastes is being practiced by waste records.

Choose sustainable products (reusable – less packaging) and use them correctly to increase their life span

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Cleaning chemicals shall be stored in their original containers and never mixed, even if they are the same “type” of chemical

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Collect biodegradable organic wastes separately

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Collect chemical containers according to the manufacturer’s instructions and send them back to the suppliers.

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Collect paper and cardboard wastes separately

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Deal with labor trained to use the kitchen safely and avoid burns

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Determine the quantities and the composition of wastes

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Disinfect chairs and tables, toys, pool safety equipment and other high touch surfaces frequently and after use by patrons or staff

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