Authors: Mojca JEVŠNIK, Nevenka FERFILA
Corresponding author: Mojca JEVŠNIK
Type of paper: Professional paper
Issue: Volume 1 | number 1 – 2007
Abstract: The article provides explanation of relevant legal requirements for managing organic waste, waste oils and food hygiene. Authors present research results on management practice of organic waste and waste oils in Slovene restaurants. The data for research was collected via anonymous questionnaire in 2004, which was completed by 228 respondents. Average quantities of organic waste are relatively low (25 litres per day in almost two thirds of respondents). 26 % of respondents have over 25 litres waste oils monthly and 20,1 % of respondents have even less than 5 litres per month. Almost half of respondents have contract with the colector of organic waste. In 28,3 % of cases organic waste is not collected separately. In two thirds of restaurants the place for storing organic waste is constructed in accordance to the most sanitary-technical and hygienic requirements. According to the results of survey, some orientations and recommendations are given for establishment of successful organic waste and waste oils management system
