Food loss and waste procedure
I need some assistance with a policy and procedure for food loss & waste. Any assistance would be appreciated.
Can you clarify? Are you trying to reduce it or track the volume??
We are writing a corporate procedure and policy and the requirements to be filtered into manufacturing sites.
You can include the following points:
1. Inventory Management: Implementing a system to accurately track and monitor inventory levels to prevent overstocking and spoilage.
2. Waste Management: Implementing a waste management plan to properly dispose of any food waste in an environmentally responsible manner.
3. Employee Training: Providing training and resources to staff on proper food handling and storage techniques to reduce waste.
Is there anyone with a template
Is there anyone with a template
Still not clear on what the intent of the program is. There are a variety of reasons to track waste or loss.
Hi,
You can find some guidelines from the guidance document from FSSC.
https://www.fssc.com...-Waste-V6-1.pdf
Regards,
Faith.