Top 10 Rules for Waste Disposal

Waste attracts pests and can cause cross-contamination of food that is being served to customers
November 13, 2017

Waste attracts pests and can cause cross-contamination of food that is being served to customers.

Food businesses must have the proper equipment in place to manage both liquid and solid waste, and have strict procedures for waste management, including regular garbage collection.

Let’s take a look at the top 10 rules you need to follow for effective waste disposal:

  1. Remove food scraps from the kitchen daily – or more frequently if required.
  2. Arrange regular garbage collection. Most food businesses require garbage collection at least twice a week.
  3. Do not allow garbage containers to overflow. Move overflowing waste to other containers.
  4. Regularly hose down and clean garbage containers.
  5. Always use a garbage liner for garbage containers. This is a good way to ensure that the garbage container is kept as clean as possible and that harmful bacteria do not have time to grow on the inside of the unit itself.
  6. Keep lids tightly closed on all garbage containers when in use.
  7. Use special containers to dispose of dangerous items such as syringes. Talk to your supervisor or manager if you are unsure of how to dispose of dangerous items.
  8. Never use garbage containers to transfer food or ice.
  9. In warm climates – refrigerate food scraps to prevent bacteria growing to harmful levels quickly – but always use a separate refrigerator to one that contains food intended for human consumption.
  10. Finally, always wash your hands after handling garbage and garbage containers – no exceptions!

Rules for proper waste disposal is only one part of a robust Food Safety Plan. Food safety best practices and monitoring techniques are critical at every stage of the food production process, from delivery to service. Your Food Safety Plan should document the specific rules for disposal of food waste and the safe handling of food — especially potentially hazardous foods such as meat, eggs or dairy.

Food Safety Plans are important for any food business and help to protect consumers from food safety risks, including food poisoning or allergic reactions. In most provinces and territories, Food Safety Plans are required by law and should be based on the seven principles of HACCP.

Find out more about Food Safety Plans and the seven principles of HACCP by downloading the CIFS Guide to Understanding HACCP Principles.