- Recycle and reduce water use wherever possible, consistent with Health Department regulations.
- Post best management practices near machinery.
- Use full loads in sanitizers, dishwashers, sterilizers and laundry washing machines, consistent with infection control requirements.
- Install automatic valves on film processing equipment to stop water flow when equipment is not in use. Use temperature control valves.
- Recycle brine from reverse osmosis or filter backwash, for cooling.
- Replace lab aspirators with a central vacuum system.
Sources
- City of Greely, CO: http://www.greeleygov.com/water/commwaterconservation.aspx#comtip
- Denver Water: http://www.denverwater.org/Conservation/TipsTools/Commercial/
- EPA WaterSense: http://www.epa.gov/WaterSense/
- Food Service Warehouse: http://www.foodservicewarehouse.com/education/going-green/top-ten-water-tips.aspx
- State of Maryland: Department of the Environment: http://www.mde.state.md.us/programs/Water/WaterConservation/Pages/Programs/WaterPrograms/Water_Conservation/index.aspx
