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Food premises

Back to Food safety index

Food safety

Waste disposal | Types of waste | Waste awaiting collection

Waste disposal

The storage and disposal of waste is important as it presents a risk of physical contamination to food and may also attract pests.

Food that is damaged, out of date or rotting may present a risk of microbiological cross contamination from harmful bacteria.

Waste can be regarded as any item of food, ingredients, packaging materials or even old cleaning cloths which are not suitable for further use and which are intended to be thrown away.

Waste includes:

  • food waste
  • packaging
  • sanitary waste.

Types of waste

Food waste

Food waste should be placed in containers with suitably fitted lids and removed frequently from the food handling areas where it is produced.

Containers used for storing waste that's waiting to be collected should have a suitably fitted lid. They should also be kept in good condition and be made of durable material so they are easy to clean and disinfect.

Packaging

Other waste such as cardboard and paper do not need to be kept in sealed containers, however this waste must be kept separate from food. It must also be stored in such a way so it does not pose a risk of contamination to food or provide somewhere for pests to live or breed.

Sanitary waste

Sanitary waste and waste disposal units need to be dealt with by competent personnel who are responsible for their correct disposal. All disposal units should be regularly cleaned to prevent offensive odours.

Waste awaiting collection

Refuse stores must be:

  • kept clean
  • protected from pests
  • ideally, be located away from food storage and handling areas to avoid the risk of contamination to food or drinking water
  • outdoor storage should preferably be sited away from the main delivery entrance.

You may wish to develop your own waste control policy that is specific to your premises and record any checks made. Here is an example of a waste control policy:

Waste control policy (55kb) PDF

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