Disposing of food service disposables
1980-1987
Abstract: Guidelines are presented for planning waste management systems that are suited to food service operations with a variety of needs and requirements in this brochure from the Single Service Institute. Waste handling systems are made up of the following components: waste accumulation stations, on-site collection, on-site processing, and waste removal. Important considerations in waste collection are the size of the collection container, the transportation of waste to the collection area, and the location of the waste storage area. Various types of on-site waste processing equipment (garbage grinders and disposals, mechanical waste compactors, incinerators) are compared with respect to maximum capacity, cost ranges, and typical food service applications. Factors that affect waste removal fees and different types of waste collection services are examined.
Afficher plus [+] Moins [-]Federal, state, and local regulations and requirements for solid waste handling and disposal are outlined. A checklist is included for controlling litter in various locations found in most food service operations.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS
