Record empty containers, sealed returns, service leftovers and waste separately; leave product decisions to the authorized process.
On return, physically separate empty equipment, sealed product returns, service leftovers and waste streams. Record quantity and status for each product group; leave reuse or disposal decisions to the authorized procedure. To measure food loss, track portions served and uneaten quantity over the same period.
Separate equipment, leftovers and waste.
Return states. Separate sealed returns, service leftovers and empty containers.
Count portions served and uneaten amounts separately.
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