Discuss garbage disposal methods and waste management in a food service unit.

1. 1 · Open in two lines. A food service unit produces large amounts of waste every day. Poor handling attracts flies and rats and causes smell and disease.
2. 2 · Types of waste.
   • Wet: peels, food scraps, plate waste.
   • Dry: paper, plastic, cans, glass.
   • Hazardous, liquid waste and used oil.
3. 3 · Draw the waste flow. [Flow: waste produced → segregated at source (wet, dry, sanitary, special-care) → covered bins → daily removal → compost or biogas, recycling, landfill]
4. 4 · Handling rules. Colour-coded, covered, foot-operated bins; emptied daily; washed; garbage area away from food; grease traps.
5. 5 · Disposal methods. Composting and vermicomposting, biogas, recycling, sanitary landfill, incineration, municipal collection.
6. 6 · Reduce, reuse, recycle. Forecasting and portion control; safe reuse of leftovers; recycling dry waste and used oil; measuring waste; sharing surplus.
7. 7 · In food service. A hostel that composts and records plate waste cuts garbage and adjusts its portions.
8. 8 · Close in one line. Separate, store, remove and recycle: waste well managed is hygiene well kept.

Scoring tip: Start with segregation; every examiner looks for wet and dry separation and covered bins emptied daily.