Food Waste Reduction Client Information Form
Please complete the information form and click "Submit" once done
Company Name
Contact Person
Contact Details
1. What is your short and long term strategies for food waste?
Consider using a percentage reduction
2. How much food waste are you currently generating?
Less than 500kg
500kg - 1 ton
1 ton - 2 ton
More than 2 ton
Other
3. How much is your food waste currently costing you?
Less than R10 000
R10 000 - R50 000
R50 000 - R100 000
More than R200 000
Other
4. What do you do with your food waste?
Recycle
Compost
Discard
Other
5. What programs do you currently have to reduce your food waste?
6.1 Do you currently have a food safety system in place?
Yes
No
Other
6.2 If yes, which system do you currently have?
7.1 Have you conducted a survey on areas/process steps in your facility where a high risk of cross-contamination exists?
Yes
No
Other
7.2 What control measures do you have in place for these areas?
8. How often do you conduct hygiene audits?
Monthly
Quarterly
Bi-Annually
Annually
Other
9.1 In the last year, have you had any product recalls/withdrawals?
Yes
No
Other
9.2 Have you conducted any form of problem solving to identify the route cause of these issues?
10.1 What is the shelf-life of your product?
Less than 1 Month
1 - 3 Months
3 - 6 Months
6 - 12 Months
12 - 24 Months
10.2 Would you be interested in potentially extending the shelf life of your product?
Yes
No
Other
11. Do you work on a positive release system?
Yes
No
Other
12.1 How many times over the last year were your products not in spec and needed to be discarded?
0
1 - 10
10 - 100
More than 100
Other
12.2 How much did it cost the company?
13. What is the size of your facility?
size in m²
14. Who is responsible for cleaning at your premises?
Inhouse Cleaning
Contracted Cleaning
Both
15.1 How many products are produced in the same factory?
1 - 50
50 - 100
100 - 200
More than 200
Other
15.2 How many products are produced on the same line?
1 - 5
5 - 10
10 - 50
More than 50
Other
15.3 How many products are produced in the same shift?
Less than 10
10 to 20
More than 20
Other
16. What process are in place when there are change overs (lines and shifts)?
17. What testing methods are currently used to test your products?
Accredited
Non-Accredited
Inhouse/Client Specific
Other
18.Would you be interested in rapid test methods?
Yes
No
Other
19. How many different labs do you test with?
20. Are hygiene audits conducted internally or through external service providers?
Internal
External Service Providers
Other
21. What is the frequency of hygiene audit?
Monthly
Quarterly
Bi-Annually
Annually
Other
22.How often are your staff members trained on food safety, food hygiene, or site-specific risks of cross-contamination?
22.How often are your staff members trained on food safety, food hygiene, or site-specific risks of cross-contamination?
Annually
After changes to food safety/hygiene systems
Only when we receive customer complaints
When budget allows
Other
23. Are you satisfied with the current food safety/hygiene culture within your facility?
Yes
No
Other
24. Would you be interested in becoming on boarded as one of our Food Waste Reduction clients where you would qualify for certain benefits?
Yes
No
Other
25. Would you be interested in one of our consultants to come onsite and conduct a survey of your facility and needs, in order to create a proposal suited to your short and long terms goals?
Yes
No
Other
Submit
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