Waste Handling Procedure

Waste handling procedure is the documented method for collecting, storing, moving and disposing of waste in a foodservice operation. Its purpose is to prevent contamination, pest activity, odours, injuries and obstruction of food-preparation areas. Procedures should reflect local waste regulations, the building layout and the restaurant’s food-safety plan.

Key elements

• Collection: use suitable, leak-resistant containers with lids where required.
• Segregation: separate organics, recyclables, general waste and special waste streams.
• Internal movement: use designated routes and avoid carrying waste through active food preparation where possible.
• Storage: keep waste in a designated area away from food, clean equipment and deliveries.
• Removal: empty containers at a frequency that prevents overflow, pests and odours.
• Cleaning: clean and sanitise waste bins and the storage area according to the schedule.

Staff responsibilities

Employees should know which waste stream each item belongs in, how to close and move containers safely, and how to clean up spills. Hands must be washed after handling waste and before returning to food handling. Damaged containers and pest activity should be reported promptly.

Example: food waste is placed in a lidded, lined bin, removed from the kitchen along a designated route, and stored in the approved external waste area until collection.

Waste handling versus waste segregation

Waste segregation separates different waste materials. Waste handling covers the complete process of collecting, moving, storing and disposing of those materials safely.

Chef’s tip: include waste handling in staff orientation and daily opening or closing checks. Follow local collection rules and never allow waste containers to overflow in food areas.