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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
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
Cleaning chemicals shall be stored in their original containers and never mixed, even if they are the same “type” of chemical
Collect biodegradable organic wastes separately
Collect chemical containers according to the manufacturer’s instructions and send them back to the suppliers.
Collect paper and cardboard wastes separately
Deal with labor trained to use the kitchen safely and avoid burns
Determine the quantities and the composition of wastes
