Food Waste Disposal Procedure

And always remember the golden rule about food waste disposal if in doubt throw it out.

Food waste disposal procedure.

In addition this procedure outlines how to prevent discharges from dumpsters kept at the facilities management yard and other locations on grounds which could cause pollutants to enter storm sewers. In warm climates refrigerate food scraps to prevent bacteria growing to harmful levels quickly but don t use a refrigerator with other non waste food. The purpose of this procedure is to ensure proper disposal of waste from activities conducted by or overseen by facilities management staff. Food processing industry around the world is making serious efforts to minimize by products compost organic waste recycle processing and packaging materials and save energy and water.

Cleaning general procedures cleaning is important for infection control particularly in work areas because deposits of dust soil and microbes on surfaces can transmit infection. Listen for the grinding up of your food waste. I have attached the file for all of you for reference kindly checked and suggest me the direction is correct. Turn off the disposal and the water when you hear the blades return to their normal empty.

Food waste disposal and handling practices to consider. Scrape food waste into your drain and turn on the disposal while running cold water. Food waste represents a large percentage of the waste steam for many industries such as restaurants hospitals nursing homes food manufacturing and processing facilities supermarkets schools prisons hotels corporate offices catering halls food courts and many other locations. If you have a garbage disposal attached to your sink use it to dispose of food when you are cleaning up after a meal.

Finally always wash your hands after handling garbage. The three r s of waste management can help food manufacturers in reducing the amount of waste sent to landfill and reusing waste. Waste handling and disposal procedure posted in fssc 22000 food manufacturing. Establish disposal protocols or procedures that meet regulatory requirements before an outbreak for consistency and safeguarding.

Arrange regular garbage collection. To keep foods and beverages safe it is important that you manage your waste according to regulations set by fssai these guidelines schedule 4 ensure that waste does not come in contact with food either directly or indirectly through flies and insects or through more serious contaminants like effluents cross contamination from flies and insects that have come in. Prevent the spread of the disease agent with little or no effect on the environment. 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.

Your input will be highly appreciated. Identify suitable disposal personnel supplies materials and equipment prior to an outbreak. Different types of waste general clinical and pharmaceutical have different waste management procedures that need to be followed.