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Business process Type of food loss Current Objective Strategy to prevent or Business process
quantities of reduce
food loss
Procurement and
receiving
Storage and transfers
Manufacturing - Refer to HACCP risk assessment step to guide. Please note if the same you can combine
1. Non-Perishables Spillage Track losses Cautious when receiving
Raw materials including Damaged from dented tins Aim to reduce losses by 5% Do QC checks and reject
spices Over ordering stock due to monthly when it doesn’t meet
lack of planning Quality specification
Buy what you need
Understanding the use
by vs best before dates
2.Receiving Mouldy in cheese Upon receiving Qc reject
Perishables including Dented tins which leads to the mouldy cheese
cheeses spillage Upon receiving Qc
checks and if it’s badly
dented then rejects
3.Receiving Perishables Inform the supplier the
(Vegetables) Weighing of the redpepper spec of the raw material
includes the part of the stem we need e.g. redpepper
waste and once the stem is without stem
removed the redpepper weigh
less Inform the supplier of
Quality of the colour of the the Spec
product can contribute to the
waste During receiving the Qc
Vegetable spoilage mouldy- reject immediately
e.g. lemons
Most fresh vegetables can Practice FIFO policy &
only be stored for not more make sure the fridge is
than 7 days in spec
Over order the stock Stock what you need
Some vegetables if they
overstay in the fridge they
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become soft (e.g. brinjal and
herbs)-they change colour
dark-black
4.Storage Fridges not operated at Fridge should not be
Cold Storage (Fridge) optimum temperatures overfull
Fridges should always
be closed
5. Storage Freezers not operated at Freezers should always
Freezer optimum temperature be closed
6.Dry goods Products spillage (poor
Properly stack the
Ambient handling) and dented tins
product and ensure
pallets are wrapped
when moving them
Product spoilage
around
Keep dry goods in a
cool, dry area away
from sunlight and
Product expired due to over
moisture.
ordering
Rotate the stock
regularly and reduce
over ordering
Store dry goods off the
floor and away from
walls to allow for proper
air circulation.
Label all dry goods with
the product name, date
received, and expiry
date
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7.Brining-Olives Brine spillage Use dispensers instead
Brining-Danish of buckets
8.Sorting Colour (Quality of the product Colour also indicates the
is not fully ripped) maturity level of the
Remove any discoloured, vegetables e.g.
shrivelled, dry leaves redpepper
Insects inside the vegetables
Size
9.Washing Removing of stems Quality of the water
used is essential
Washing fruits and
vegetables not only
helps remove dirt,
bacteria, and stubborn
garden pests, but it also
helps remove residual
pesticides.
Before washing make
sure you wash your
hands and disinfect
To ensure produce
safety and quality,
consumers should
handle and wash
produce properly
10. Disinfecting Diluted of disinfection
11.Peeling Peeling before washing
*Onions, brinjals if your knife
is not sharp enough you might
end up peeling the actual
product
*The loss from quality of the
vegetables (e.g. onions
Peeling after washing
Utensils are not sharp enough
it can result in taking the
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actual product
12.Cutting / chopping
13.Squeezing Lemon-use zest and
lemon juice and we
throw waste
Lime also squeeze lime
juice and throw the
waste
14.Grating (Kitchen)
15.Cooking Overcooking, burning
16. Frying Burn the product if
temperature of your oven is
not controlled
17. Baking Burning or overbaking
18. Grilling Burn the product if
temperature of your oven is
not controlled
19. Decanting Spillage
20.Blast Chilling
/Cooling
21. Sanitizing to High If buckets are not closed
Risk properly
Waste of sanitation if
not properly diluted
22. Cutting (HRA) E.g. bread (too soft
mouldy)
23.Grating (HRA)
24. Draining/straining
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25. Weighing
26.Marinating/
Seasoning
27.Blending
28. Packing
29. Repacking of
tubs/buckets
30. Sealing
32. Cooling
33. Storage
34. Dispatch
