Foodservice Log Sheet - RIT



Facility Name: Date: Observers Name(s): Meal Service / Time- Breakfast - E.g. L 11:30 (Lunch)- B, L, DTimeframe (hrs.)- E.g. 12 hrs. - leave blank if 24 hoursSource Location-kitchen-other1-other2Disposal Method- donation- animal feed- rendering- anaerobic digestion- compost- landfill- otherLoss Reason- prep waste- expired- surplus- quality- otherFood Description-What is it? -E.g. Lettuce, vegetable mix, apples, turkey burgers, cheddar cheese, etc.Empty Container Weight (lbs.)- Tare Weight of containerTotal Weight (lbs.)- Weight of food and container togetherNotes -Any additional information or observations- E.g. Item could be donated or composted- Production information, e.g. cold prep is done twice per day, before 9am & before 3pm.- Soups are prepped for both catering meals and cafeteria serving line- Etc. Facility Name: College Town Cafeteria& CateringDate:10/21 Observers Name(s): T. Jones, M. EvansPost-Consumer Waste Representative Sample - Measuring less than 100% of the customers that were servedMeal Service / Time- Breakfast - E.g. L 11:30 (Lunch)- B, L, D- OtherSource Location- dining area1- dining area2- dining area3Disposal Method- donation- animal feed- rendering- anaerobic digestion- compost- landfill- otherLoss Reason- plate wasteFood Description- What is it? - E.g. Lettuce, vegetable mix, apples, turkey burgers, cheddar cheese, etc.Empty Container Weight (lbs.)- Tare Weight of containerTotal Weight (lbs.)- Weight of food and container togetherDiners Counted/Notes- E.g. 42 plates counted1plate waste2plate waste3plate waste4plate waste5plate waste6plate waste7plate waste8plate waste9plate waste10plate waste11plate waste 12plate wasteTotal Meals Served - Assessment DayDining Area1: Dining Area2: Dining Area3: BreakfastLunchDinnerOther Meal (Optional) ................
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