Waste Management and Food Safety Guide
Effective waste management is a critical component of food safety. Poorly managed waste attracts pests, creates cross-contamination risks, and produces odours that indicate hygiene failures. Standard 3.2.3 of the Food Standards Code sets out requirements for waste management in food premises.
Types of waste in food businesses
- Food waste: Trimmings, spoiled food, expired products, plate scrapings
- Packaging waste: Cardboard, plastic wrap, foam trays — these should never be stored in food preparation or storage areas
- Liquid waste: Cooking oils, wastewater, sanitiser solutions
- Recyclables: Glass, aluminium, paper — managed separately from food waste
Legal requirements for waste management
- Waste bins must be lined, covered, and regularly emptied — at least once per shift in food preparation areas
- Waste must be stored in a designated area away from food preparation and storage
- Used cooking oil must be stored in sealed, labelled containers and disposed of through a licensed waste contractor
- External bin areas must be regularly cleaned to prevent pest harbourage
Waste and pest management
Waste is the primary attractant for rodents, cockroaches, and flies. Tight waste management is the first line of defence in your pest management strategy:
- Empty food waste bins after every service
- Clean bins and bin areas weekly
- Never leave food waste in open bins overnight
- Keep external bin lids closed at all times
- Store bins on hard-standing surfaces, not in grassy areas that harbour rodents