Title: Identify industry-standard waste disposal and recycling procedures.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation

Identification should include

- describing the use of a garbage disposal and situations in which its use might be inappropriate, including considerations related to fats, oils, and grease (FOG) regulations
- describing the use of a commercial grease trap, including the procedures for cleaning the trap and disposing of the grease
- explaining the reasons for keeping garbage covered in sanitized garbage cans with tight-fitting lids when a garbage disposal is unavailable or its use is inappropriate
- stating reasons for lining waste containers with plastic bags
- summarizing the importance of emptying garbage receptacles at least every four hours and removing all waste from the premises daily
- describing recycling policies and procedures, including the concept of separate waste streams.

Process/Skill Questions:

Thinking

- What are common recycling processes?
- How can one determine the way to dispose of different types of waste?

Communication

- What methods of communication can be used to implement proper waste disposal?

Leadership

- Who is responsible for overseeing waste disposal and recycling?

Management

- What regulations govern waste disposal and recycling?