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Food Preparation and Service
Here are some other things Dining Services is doing to provide the freshest food with minimal waste.
Maintain waste records for over-production/outdated, discarded food and trim on waste produce.
aintain service records to prepare amounts that match demand to reduce waste.
Use smaller food containers at buffets, on salad lines, and hot lines to prevent over preparation and spoilage.
Use utensils that encourage patrons to take appropriate portion sizes.
Encourage students to return for seconds rather than over-serving, which results in food waste.
Conduct weekly or monthly inventories to keep stocks low and avoid spoilage/waste.
Prepare foods, as much as possible, fresh and to order, and in smaller batches throughout the meal period. Date and rotate stock to ensure that perishable food does not spoil or sit on the shelf past expiration dates
