Example Waste Management Policy

XYZ Food Facility

Garbage and Inedible Products Policy

Written By: J. Orback

Code: SOP P3.5.1 Revision Date: October 16, 2008

Who:

All Production Personnel (colour-coding and handling emptying waste bins)

Shipping Supervisor (monitoring outside dumpster and compost)

When:

Colour-coding and handling – ongoing

Emptying waste bins – after every shift or during breaks if bins are 2/3+ full

Monitoring outside dumpster and compost – daily at the beginning of production shift

Definitions: Garbage is waste other than inedible food, ingredients and processing aids. Examples of garbage include discarded packaging, and trash in the employee lunch room and bathroom. Inedible product refers to food, ingredients and processing aids deemed unfit for human consumption during processing. Examples of inedible product include ingredients and product that have been sorted out or that have fallen on the floor.

What:

Colour-coding, Handling and Emptying of Waste Bins

Grey bins are for Garbage

Place all garbage that falls on the floor in a grey bin, then thoroughly wash your hands and get new gloves
Except to empty, do not move grey bins, they are to remain in their designated spots (corners of the processing room)
Do not put grey bins on castors, castors are for white and orange bins only
Empty bins at the end of each day by taking them outside by the shortest route possible (from shipping go through the shipping man-door, from lunch and welfare areas go through the employee entrance, from production go through the shipping man-door). Tie the bag off and place it in the dumpster. Make sure the lid of the dumpster is securely closed after. Place the empty grey bin in the wash-up area to be washed during regular, evening sanitation activities.

Red bins are for inedible food

Only use red squeegees and shovels labelled “inedible” to scrape inedible product from the floors and place it in red bins
Only store red/inedible utensils on hooks labelled “inedible”
Do not put red bins on castors, castors are for white and orange bins only
Red bins can be moved to a more convenient spot but must always remain on the floor
Empty bins at the end of each day by taking them outside through the shipping man-door, to dump them in the compost container outside. Make sure the lid of the compost container is securely closed after. Place empty red bins and red utensils in the wash-up area to be washed during regular sanitation activities.

Don’t allow bins to overflow. If bins must be emptied during production, take bins out of production by the shortest route possible, before emptying. Tie off bags from grey bins. Place grey waste in the dumpster and red waste in the compost container. Make sure the lid of the dumpster and composter is securely closed after. Thoroughly wash and sanitize (see SOP 4.1.14) the empty bins in the wash-up area before putting new bags in grey bins and putting them back in their designated area of the plant. Thoroughly wash hands and change smocks and gloves before re-entering processing area.

Monitoring Outside Dumpster and Compost

Shipping Supervisor checks at the beginning of every production day that the dumpster and composter are not overflowing. If they are 2/3 full or more, contact the waste removal company and ensure that waste is picked up.

If you are unable to follow any part of this policy (e.g. dumpster lid won’t close) immediately notify the Supervisor to resolve the problem

Page 1 of 1