Actions (Yes/No)

Does the dietetic professional have knowledge of the legislation regarding waste management?

Is the waste management plan implemented in the foodservice unit?

Are corrective actions planned in the waste management plan?

Are the staff members trained on the waste management plan implemented in the foodservice unit?

Does the training cover the process flow, types and factors that generate waste in the foodservice unit?

Are uses planned for the non-conventional edible parts of foods?