First we define which are the solid waste is any object, substance or element in the solid state, which is abandoned, bounces or rejects or may be reusable.
In kitchens and food preparation rooms, secondary products and waste will be collected in bags of single use or reusable containers properly labeled. These should be sealed or closed with a lid and withdraw from the work area as soon as they are full or after each work period and will be placed (single-use bags) or vacuum (repeated use containers) covered in rubbish bins never be placed in the kitchen. Repeated use containers will be cleaned and disinfected each time they return to the kitchen.
Waste bins shall be kept in a closed area reserved for that purpose and separate stores food. This area will have a temperature as low as possible, well ventilated, protected from insects and rodents and should be easy to clean, wash and disinfect. The bins should be cleaned and disinfected whenever emptied.
cartons and packaging, as soon as they are empty, were removed under the same conditions as scrap. The team of understanding of waste must be separated from all areas of food handling.
is if you use a system of waste feed per channel, it is essential to put the spoils, waste and scrap of closed single-use bags. Should be cleaned and disinfected daily of this channel.
Currently, the major problem of environmental pollution restaurants have the obligation to separate waste collection between the organic (waste re fat, meat, shells, food waste) and recyclable ((plastic packaging, cardboard, cans, plastic or metal cans, plastic bags or paper). In this way contribute to the improvement of the environment.
Pest Control:
First we must be both of the following:
Plague: species found in a proportion or density that can may cause harm or pose a threat to the hombre.Cebo: food preparation or presented in ways and places suitable for consumption by animals-plaga.Infestación: refers to the number of individuals of a species at a level that is considered harmful. Pesticide: any substance or mixture of substances intended for preventing or controlling any unwanted species.
effective program should be an ongoing pest control. Establishments and surrounding areas should be inspected regularly to ensure that no infection.
Insects and rodents are known carriers of pathogenic bacteria from areas of contamination to foods and surfaces contact with food, therefore, its presence should be avoided in food preparation areas.
Should pests gain entrance to the establishment, eradication measures should be instituted. Control measures involving treatment with chemical, physical or biological agents should only be applied under the direct supervision of staff are aware of the risks that the use of these agents may pose to health, including risks that may arise from residues retained in the product. Such measures shall be implemented only in accordance with the recommendations of the competent official body. Appropriate records of use of pesticides. 
pesticides should be used only must take care to safeguard all food, equipment and utensils from contamination. After applying pesticides should be thoroughly cleaned equipment and utensils so that contaminated before reuse remove residues.
records should be maintained for the use of pesticides, which should be inspected periodically by the responsible supervisor.
What to do:
regularly inspect facilities, food stores and raw materials that come to find infestations. Use
electronic fly swatter where there is open food
Store food in containers resistant infections.
Start treatment at the first sign of infestation.
ensure that waste is disposed of regularly.
ensure proper cleaning. Ventilate
production areas and food storage.
Do not: Leave
unmarked poisoned bait.
Apply insecticides as sprays, sprays, powders or lakes in areas of food production or storage.
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