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* 1. What are considered common pollutants in the food service industry?

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* 2. How can a restaurant help reduce water pollution year-round?

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* 3. When cleaning equipment and outdoor areas, you should always sweep up food particles, cigarette buds, and trash from outside areas before mopping.

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* 4. Can you clean floor/kitchen mats, filters, and garbage cans in the parking lot, alley, sidewalk, street, or gutter?

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* 5. How should you properly manage cooking oil/grease?

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* 6. What are 3 ways a restaurant can minimize toxic chemical use and waste?

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* 7. Which is not a good recycling and disposal practice?

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* 8. What can restaurant employees do to keep dumpster and loading areas clean?

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* 9. Can you download a copy of the Restaurant's Guide to Best Management Practices (BMPs) in English and Spanish from the city's Stormwater Management webpage?

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* 10. Which of the following BMPs should a restaurant owner/manager implement:

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