How to handle with restaurant waste

How to handle with restaurant waste

Food leftovers, packaging material, parts of clothing or cleaning materials no longer suitable for usage are considered to be waste. So what is a proper way to handle with restaurant waste?

Waste presents a risk of food contamination and attracts pests. Spoiled food or food that is past its expiration date if kept can cause the remaining food to spoil as well (crossover contamination).

Restaurant waste handling

  • organic and other waste must be frequently removed from the space where food is handled;
  •  waste receptacles must be located in all areas where waste is generated, and must have a lid;
  • receptacles must have a paddle so as to avoid hand contact with the lid;
  • waste containers must have lids which must be closed at all times; containers also must be made of easily washable material;
  • areas where waste is kept must be easily accessible for maintenance (washing, cleaning, disinfection) and set up in a way to keep pests or rodents out, ideally located outside the area where food is received and handled;
  • waste such as cartons and paper does not have to be kept in a separate area but must me separated from food waste and in a way that it cannot cause cross contamination;
  • waste oil and other waste must be disposed of according to special regulations;
  •  it is the responsibility of a restaurant to remove waste regularly so as not the threaten the safety of food.

Waste bin in the kitchen

  1.  made out of easily washable material, must have a lid,
  2. paddle for opening,
  3.  plastic bag in the bin.

Outdoor waste containers

  • restaurant must have its own outdoor waste container,
  • container must have a lid,
  • container must be washed regularly, especially in the summer (after every waste removal),
  • animal by-products and waste must be placed in thick plastic bags, tightly closed and removed regularly.