HANDLE
AND
DISPOSE OF
WASTE
LEARNER GUIDE
2
Handle and dispose of waste
Learner Information
Details
Name of Learner
Please Complete details
Name of Assessor
Site Name
Name of Facilitator
Date started
Date of completion & Assessment
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Table of Contents
Handle and dispose of waste ....................................................... 2
Keys to Icons .......................................................................................................................... 5
Introduction............................................................................................................................ 6
Purpose ................................................................................................................................. 6
Specific Outcomes ............................................................................................................ 6
Assessment Criteria ......................................................................................................... 6
To qualify ............................................................................................................................. 6
Range of Learning .............................................................................................................. 6
Responsibility ...................................................................................................................... 6
Specific Outcomes and Range of Learning ...................................................................... 7
Demonstrated Knowledge and Understanding: ........................................................... 7
Demonstrated ability to make Decisions about practice and to Act accordingly:
................................................................................................................................................ 7
Demonstrated ability to learn from our actions and to Adapt Performance: .... 7
Practical Tasks ...................................................................... 8
Credits of this Module ......................................................................................................... 8
Learner Support ..................................................................................................................... 9
Purpose of this Module ......................................................................................................... 9
1. Handling and Disposing of Waste ............................................... 9
1.1
Introduction............................................................................................................... 10
1.2
Different types of waste ....................................................................................... 10
1.3
Different Types of Waste Disposal Equipment ................................................ 11
1. Handling and Disposing of Waste .............................................. 14
1.5
The Importance of Recycling ................................................................................ 15
1. Handling and Disposing of Waste .............................................. 16
1.6
Problems with Recycling .......................................................................................... 16
1.7
External Waste Collection ...................................................................................... 16
1.8
Correct Handling and Sorting of Different Types of Waste ........................ 19
1.9
Safety Procedures to Follow for the Disposal of Waste ........................... 22
1.10 Importance of Adequate Waste Disposal.......................................................... 24
2. Efficiency ........................................................................ 26
2.1
Organisational Requirements ................................................................................ 26
3. Situations and Challenges ...................................................... 27
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3.1
3.2
3.3
Compactor Machine not Working ......................................................................... 27
Waste not Collected on Specified Day ............................................................... 28
Handling Waste Disposal in a Hospital Environment ....................................... 28
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Keys to Icons
The following icons are used throughout the study guide to indicate specific
functions:
DON'T FORGET/NOTE
This icon indicates information of particular importance.
EXERCISES
Practical activities to do, either individual or in syndicate groups
during the training process
VIDEOS
The videos are recommended as a further training tool and
are available for hire from providers
SELF ASSESSMENT QUESTIONS.
Self evaluation for learners to test understanding of the
learning material
PRACTICAL TASKS
An important part of the assessment process is proof of
competence. This can be achieved by observation or a portfolio
of evidence. These tasks meet this component of assessment.
ACTIVITY TIP
These help you to be prepared for the learning to follow and
must be added to the module content/portfolio of evidence.
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Handle and Dispose of Waste
Introduction
Purpose
In order to achieve the credits and qualify for this
appropriate registered standard, determined by the Sector
of Education Training Authority, you are expected to have
demonstrated specific learning outcomes.
Specific Outcomes
Specific outcomes describe what the learner has to be able to
do successfully at the end of this learning experience.
Assessment
Criteria
The only way to establish whether a learner is competent and
has accomplished the specific outcome, is through the
assessment process. Assessment involves collecting and
interpreting evidence about the learners’ ability to perform a
task.
This module includes assessments in the form of selfassessments, group exercises, quizzes, projects and a
practical training programme whereby you are required to
perform tasks on the job and collect as portfolio of evidence,
proof signed by your supervisor that you have successfully
performed these tasks.
To qualify
To qualify and receive credits towards your qualification, a
registered Assessor will conduct an evaluation and assessment
of your portfolio of evidence and competency.
Range of Learning
This describes the situation and circumstance in which
competence must be demonstrated and the parameters in
which the learner operates.
Responsibility
The responsibility of learning rest with you, so . . .
 Be proactive and ask questions.
 Seek assistance and help from your coach, if required.
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Specific Outcomes and Range of Learning
Demonstrated
Knowledge and
Understanding:
1. Explain the importance of correct handling and disposal
of waste materials.
2. State safety procedures for disposal of waste and
explain the impact on hygiene standards and the
organisation.
3. Explain the importance of work schedules and working in
an efficient and organised manner.
4. Explain the recycling procedure in general and the
importance of recycling waste specifically.
Demonstrated
ability to make
Decisions about
practice and to Act
accordingly:
1. Collect, sort and prepare waste for despatch. (Range of
waste: soiled nappies/ sanitary dressings; glass;
needles/razors; paper; cigarettes; matches/ash; food
waste; pressurised containers; chemicals)
2. Clean waste bins hygienically and explain the importance
of doing this correctly. (Range of situation: external
collection; incineration/compression; recycling)
3. Describe decisions made and reasons for action taken in
response to an unexpected situation. (Range of
situations: compactor machine not working; external
service fails to collect waste on specified day)
4. Carry out work as per schedule in an organised and
efficient manner.
Demonstrated
ability to learn
from our actions
and to Adapt
Performance:
1. Explain how performance would be adjusted when
handling disposal of waste in a hospital environment.
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Practical Tasks
As part of this module you will be required to complete the following tasks.
An assessor must be present to observe you as you complete the tasks OR you can
provide a portfolio of evidence proving your competence.
Practical
Exercise
Task No. 1
Task No. 2
Task No. 3
Task Type
Date
Completed
Comments and
initials of
observer
Sort, handle and dispose of a variety
of waste materials according to
company procedures. (Range of
waste: food waste; paper and other
materials, glass and sharp objects,
cigarette waste and chemicals)
Deal with a range of problem
situations, namely, uncollected waste
and shortage of waste disposal bags.
Clean waste bins according to company
procedures and Health and Safety
practices.
Credits of this Module
Credits
The Unit Standard AS06: Handle and Dispose of Waste has a
total credit value of 1.
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Learner Support
Resources
The following materials are recommended as further training tools
and is available from learner resources:
1. Occupational Health and Safety Act
2. Principles and Practices of Hygiene by Lisa Gordon-Davis
3. Practices of Occupational Health and Safety by Lisa GordonDavis
Purpose of this Module
Overall
Outcome
The learner must be able to handle and dispose of waste in
accordance with organisational requirements. The learner must
understand the importance of disposing of waste correctly and
base performance on this knowledge.
1. Handling and Disposing of Waste
Specific
Outcomes

Correct handling and disposal of waste material

Safety procedures for disposal of waste and the impact on
hygiene and the organisation of not following these
procedures.

The recycling procedure in general and the importance of
recycling waste.

Collect, sort and prepare waste for despatch. (Range of
waste: soiled nappies/sanitary dressings; glass; needles;
razors; paper; cigarettes; matches and ash; food waste;
pressurised containers; chemicals).

Clean waste bins hygienically and the importance of doing this
correctly. (Range of situations: external collection;
incineration/compression; recycling).
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1.1 Introduction
Importance
The hygienic disposal of waste materials is extremely important in
the control of most pests. The accumulation of food waste and
greasy or sticky paper may attract rats and mice and be the
breeding place for many insects. It is very important for the
health and safety of customers and staff in hospitality operations
to make sure that waste is removed regularly and safely. Correct
and hygienic collection, sorting and disposal of waste will also
ensure that re-usable waste is recycled.
1.2 Different types of waste
List the different types of waste that are found in
your unit in all functional areas, i.e. kitchen,
bedrooms, public bathrooms, administrative offices,
etc. File it with this module.
Procedures
Following are typical items of waste found in a hospitality
environment:
Item
Solid waste

Trash

Garbage

Refuse


Liquid waste
Street refuse
Hazardous
waste
Residue
Waste water
and sewage




Definition
Anything not disposed of down the plumbing system, e.g. soiled
nappies, sanitary dressings, paper, etc.
Includes a mixture of paper, cardboard, cartons, plastic,
disposable linen, wooden boxes, furniture, cans, bottles, glass,
needles, razors, pressurised containers
Waste from preparation, cooking and serving of food and
general wet waste
General term for a mixture of trash and food waste
Mainly food preparation waste, e.g. leftover sauces, liquids in
pans, etc.
Includes sweepings, dirt, leaves, contents of litter baskets
Includes some chemical, cleaning products, flammable and
combustible materials (heave duty cleaning supplies),
compressed gasses, paints
Results of incineration, ashes
Water used for dishwashing, cleaning floors, washing hands, etc.
and water plus contents from toilets
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1. Handling and Disposing of Waste
1.3 Different Types of Waste Disposal Equipment
Equipment
Dustbins /
Rubbish
Bins
Action
Used for the collection of dry waste, food waste (except liquids),
refuse, street refuse, residue ashes (cold), solid waste, trash and
garbage.
 Must be lined with a rubbish bag
 Emptied after each shift or more often if it gets filled
quickly
 Interior should be cleaned regularly
 Kept covered with a well-fitting lid
 Animals must be prevented form access to rubbish bins/areas
 Kept cool, clean & dry
 Rinse out with clean water and detergent daily
 Spray with chemical disinfectant
 Replace in original position
 Wash hands after cleaning rubbish bins
 Handles are essential to facilitate cleaning
 Handles and lids must be kept very clean to prevent crosscontamination of germs
 Outside rubbish bins to be kept at least two metres away
from building
 Do not throw anything moist into the bin as moisture
accelerates decomposition. Wet rubbish should be wrapped in
newspaper first
 Bins used for different types of waste, e.g. glass, paper, cans,
waste, must be colour-coded and/or clearly marked
 External collection service to remove waste regularly
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Sanibins
Refuse
chutes
Plastic containers with lids, found in toilets for collection of soiled
sanitary dressings
 Containers are mostly on loan (from Steiner) and changed
regularly by them in accordance with organisational
requirements
 Always wear gloves when handling sanibins
 Must be emptied frequently and kept clean for hygienic
reasons
 Provide plastic bags for wrapping
 Do not put hands into bin, empty sanibin into a plastic bag
 Inside should be washed daily with warm water and
disinfectant, using gloves
 Outside should be cleaned with a wet cloth
 Some units still have incinerators to burn soiled napkins,
leaving just a small amount of ash. This ash can be emptied
into a bin when absolutely cold and the incinerator can be
cleaned inside and out when switched off and cooled down
 Contents of sanibins should be disposed of in an incinerator or
by chemicals in a special container
May be used in tall buildings. Due to unpleasant odours, a certain
amount of noise and the possibility of fire, this method is not
considered satisfactory
 The refuse from each floor should be wrapped in newspaper
or placed in separate bags before being dropped into the
chute opening from where it enters the ground floor
container
 Not considered hygienic to have these chutes in the kitchen
 Ground-level containers must be emptied regularly
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Electric
Garbage
Disposers
Incinerator
Compacter
machine
Stand alone/fitted into tabling in kitchen areas or wash up areas.
The motor turns blades that chew up waste and it is then washed
away by constant flow of cold water. This cold water causes fats
and greases to solidify so that they are also shredded. The waste
washes out through the normal drain-pipe. They are sanitary, but
can be noisy sometimes.
 The apparatus should be used carefully according to the
manufacturer’s instructions
 Do not use a drain-cleaning chemical, as its corrosive action
may damage the inside of the unit
 If a disposer jams, switch it off before inspecting it or
removing the jammed article
 The following CAN be put into them: vegetable and fruit peels
and all fibrous vegetable matter, egg shells, fish waste, fats,
coffee grounds, small bones and other food waste
 The following CANNOT be put into them: tin cans, paper,
glass bottles, crockery, cloth, string, aluminium foil and large
bones
Large machine similar to a furnace, which reaches very high
temperatures when burning rubbish. Used in hospitals and ladies
toilets for burning soiled sanitary dressings, bandages, cotton wool,
etc. It is subject to safety laws and national guidelines and a hotel
may need its own license.
 All pressurised containers, glass and containers carrying
flammable materials should be removed before incineration
 When cleaning, the machine should be switched off and
allowed to cool off completely
 Wear gloves and empty ash into a bag or bin
 Wipe off outside with a wet cloth
Takes place in a very large mechanical bin. The rubbish is squashed
and compacted in a special machine, ready for collection. Allows for
disposal of large amount of waste, being compacted into a small
amount.
 Normally used for compression of metal, paper and plastic
Importance of
regularly
cleaning
dustbins



Prevention of foul odours
Prevention of attracting flies and pests which bring with
them germs and diseases
Prevention of environmental concern to others in the same
area
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Observe what happens to different types of waste at
your unit. What type of waste disposal equipment is
used at your unit and what are the organisational
requirements for handling this?
File with this module.
1. Handling and Disposing of Waste
1.4 The Recycling Process
Definition
Recycling is a series of activities that includes collecting recyclable
materials – paper, cans, plastic cups, glass, toner cartridge,
newspaper, magazines - that would otherwise be considered waste,
sorting and processing recyclables into raw materials such as
fibres, and manufacturing raw materials into new products.
Procedures
Following are procedures which should be followed to sort and
dispose of materials that can be recycled in the hospitality
environment:
Item
Glass






Action
Collected and stored in a container specially used for glass
collection
A heavy duty container should be used in which bottles and glass
can be dumped
Glass is a very popular recyclable item
Containers must be clearly marked or colour-coded and staff
must be clearly instructed about the correct container to be
used
Once collected, it is sent to a materials recovery facility to be
sorted and prepared into marketable commodities for
manufacturing. It is bought and sold just like any other
commodity
Once cleaned and separated, the recyclables are ready to
undergo manufacturing
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Paper





Cans





Food



All paper waste is collected from different areas and stored in a
central area for collection by a paper supply company
The paper supply company will weigh the paper and pay your unit
accordingly
If your company has quite a large amount of paper waste, they
will even supply your unit with a special container in which to
dump which they will collect once it is full
Paper used for recycling include newspaper, magazines, books,
paper wrappers, administrative paper waste and light cardboard
Waxed cardboard is also sometimes accepted, but it must be
kept separate.
Paper should always be stored away from a direct source of heat.
Empty cold drink cans can also be recycled
Make sure they are completely empty before putting them in the
appropriate container, or empty contents down the drain
A separate container must be set aside for cans to be recycled –
it must be clearly, marked or colour-coded as such
Cans can be compressed with a compactor machine into more
manageable sizes before transportation to the recycling plant
Leftover food can also be recycled
Pig farmers are willing to collect the food waste as food for
their pigs
Once again, it has to be kept separate from any other rubbish
such as paper, plastic, empty containers, etc.
1.5 The Importance of Recycling
Benefits of
Recycling





There is less pressure on our natural resources when we
recycle items, e.g. less tress are cut down to make paperrelated products
Company saves costs as the collection companies pays for the
waste collected
Recycling creates new industries and thus creates jobs
It reduces pollution and saves space
It saves energy and raw materials
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1. Handling and Disposing of Waste
1.6 Problems with Recycling
Reasons why
some
companies
decide not to
Recycle
waste





The sorting of the different waste materials is very
important and is very time consuming
Organising is very important to ensure the success of
recycling waste
More waste bins of different colour, preferably, are
necessary
A person must be appointed to take care of the sorting and
dispatching of the recyclable waste and his salary does not
necessarily equal the amount received for the waste from
the collection companies. Thus, cost outweighs income from
waste
It is very important that staff are trained on the sorting of
waste in their own work areas and recycling requires all
parties to work together
Make recommendations on how different types of
waste can be sorted in the various areas in your unit
for collection by recycling companies. Find out which
companies collect the various forms of waste and the
amount per tonnage they would pay your company.
File all this information in report-form with this
module.
1.7 External Waste Collection
Procedures
Following are procedures which should be followed to sort and
dispose of waste materials that will be collected for disposal by an
external company:
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Item
External
Waste
Collection
















Action
Waste is collected from the various areas in your unit and
placed into the appropriate bins
It is then stored in a central area for convenient pick up by an
external rubbish collection company, usually the local
municipality, on specified days
Storage containers for hazardous liquid or solid waste should
have spring-loaded lids, spout covers and hold not more than 20
litres
Hazardous waste include toxic chemicals and flammable,
radioactive or biological substances. They can be lethal and/or
cause detrimental effects
Provide sufficient waste bins or plastic bags to prevent overspilling
Bins should have well-fitting lids and placed in the shade on a
stand 250 – 300 mm from the concrete area with a drainage,
which can be hosed down
Bins must be kept as dry as possible by wrapping wet waste
Pick up any loose rubbish and put into the bin
Empty all ashtrays and other bins into one bin
Ash should not be warm
Wash and rinse the bins inside and out with clean water and
detergent and apply a disinfectant
Ensure bins are dry before returning it to original position
Plastic bags must be closed tightly with string or a knot
Wear the appropriate protective gear, e.g. goggles, gloves,
safety shoes, plastic aprons, mask
Cleaning materials used to clean rubbish bins, e.g.
brushes/brooms, must be kept separate from other cleaning
materials and ONLY used for the rubbish bins
External Company must collect the waste on a regular basis to
prevent overflowing of waste which is a health and safety
hazard
Get a copy of the company’s procedure on how to
handle waste for collection by an external company.
Make recommendations for improvement. File this
information with this module.
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1. Handling and Disposing of Waste
1.8 Correct Handling and Sorting of Different Types of
Waste
Find out the procedure used at your unit for handling and
sorting waste. If there is no procedure observe the processes
followed and list the steps.
Procedures
Below are typical procedures to follow in the handling and sorting
of different types of waste materials:
Item
Soiled
Nappies/
Sanitary
Dressings






Glass






Action
Seal in plastic bags before putting them in waste bins.
Wear gloves when handling these items or put an undamaged
plastic bag over your hand.
In some cases special scented plastic bags are available for this
purpose, which will prevent unpleasant odours.
Sealing these items in plastic bags help prevent any liquid from
spilling
Sealing them in plastic bags also lessens the possibility of
cross-contamination of germs
These items must then be disposed of in the waste bin
Must be disposed of separately as it is very heavy and may
damage the bags it is placed in
Dispose of them in the appointed container clearly marked or
coloured for glass ONLY
Broken glass must first be wrapped in paper/newspaper before
discarding it, to prevent cuts or injuries to staff handling the
waste.
Plastic bags are not suitable disposal items for broken glass as
they will be torn by the sharp edges
A heavy duty container should be used for the disposal of glass
Glass can be recycled, as previously discussed
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Needles and
Razors




Paper


Cigarettes
Matches and
Ash








Food Waste





A BIG health hazard as they contain human blood/bodily fluid
that can be infected by diseases and germs
These items must be wrapped in paper or newspaper and then
sealed in plastic bags
Do not touch or pick up the with your bare hands, always wear
gloves
The wrapped and sealed item should then be placed in the
waste bins for collection by the external collection company
Separated from all other waste materials and placed in the
designated containers provided for paper collection
If no containers are provided, they can be tied into neat
bundles for collection by the recycling company
Keep away from hot ash, cigarettes or matches
Make sure all cigarettes and matches are completely dead
before disposal as it can be a fire hazard
Ash must be allowed to cool down completely before disposal
Do not put hot ash into rubber/plastic rubbish bins
These items must be collected in a fireproof- steel – container
which can seal tightly
This waste container must be used solely for the collection of
ash, matches and cigarettes
Ash must always be covered as it is very light and can be blown
away with the slightest breeze
This fireproof container can then be disposed of in the waste
bins for later collection by the external collection company
Food waste may contain bacteria that could make people sick, it
is therefore usually disposed of separately
Food waste can be ground and washed down with water into the
drainage system if a garbage disposal unit is fitted to the
plumbing system
If such a system is not available, it can be put into a separate
clearly marked/colour-coded bin for pig farmers to collect
Alternatively, it can be tightly sealed into rubbish bags and put
in the waste bins for removal by the external collection
company
Food waste can attract flies and other pests which bring with
them germs and diseases and must therefore be handled
carefully
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Food Waste,
continued



Pressurised
Containers







Chemicals







Keep the lids tightly on food waste containers
Some food waste, e.g. vegetable and fruit peels sometimes get
used for the making of compost
Always wear your protective gear, i.e. gloves, masks, plastic
apron, etc.
Food waste containers must be washed and sanitised daily
These items must be kept away from heat or flames as the gas
in them expand when exposed to heat and cause them to
explode
The waste bins into which they are disposed must thus be kept
in a cool place
If your unit uses incineration as a means of waste disposal,
these containers must be separated from the waste that is
going to be burnt
Pressurised containers, e.g. deodorant cans, must never be
punctured or pricked with a sharp item, they must thus also be
kept away from glass, needles and/or razors
This waste must be placed in the containers provided for
removal by the external collection company
Wear your protective gear when handling these items, e.g.
goggles, mask, gloves, etc.
Chemicals, such as disinfectants, oven cleaners, degreasers,
etc., must be sealed off securely to prevent any spills
Chemicals may be poured into outside drains depending on the
composition
Read the instructions very carefully and do exactly as they say
Wear your protective gear when handling chemical waste, e.g.
goggles, gloves, plastic apron, safety shoes, etc.
Work away from direct heat or flames with chemicals
Chemicals can be disposed of in a separate marked container
for collection by company who specifically deals with the
removal of chemical waste
Ensure that all collected chemical waste is placed into
containers that will prevent the likelihood of exposure during
handling
Always dispose of waste in the correct manner as
indicated above, according to laid down procedures
and hygienic standards. This will prevent foul odours,
accidents, injuries, attraction of flies and pests and
fire.
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1. Handling and Disposing of Waste
1.9 Safety Procedures to Follow for the Disposal of
Waste
What would happen if you did not follow safety
procedures when handling and disposing of waste? List
possible situations.
Procedures
Item
Organised
work
Storage
Below are typical safety guidelines to follow when handling and
disposing of waste. Your procedures may differ according to the
type of establishment:
Action
 Clean up as you work, disposing of waste cleanly and
efficiently. Refuse is the ideal place for bacteria to grow as
it provides food, warmth and time for it to multiply.
 Keep waste storage areas clean and free from waste and
debris lying around
 Store waste in the designated areas, away from food
preparation areas
 The area where waste bins are kept must be easily accessible
to the external collection company
 This area must be kept free from animals and perpetrators.
Dogs and pests damage bags and cause rubbish to be lying
around. Perpetrators gaining access to the building through
this area can steal company property and/or be a threat to
staff and guests
 Waste should be removed frequently throughout the day
 Corridors and fire exits must be kept free from waste as it
obstructs exits and can cause injuries and accidents
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Waste bins
and
containers






Sharp
objects




Glass


Wash hands
Protective
clothing
Ashtrays

Food waste
Chemicals



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Make use of bin liners, this facilitates the removal of waste
without touching it
Remove rubbish by emptying the bin into a disposal bag
Clean all containers after they have been emptied
Waste bins, lids, handles and surrounding areas must be
thoroughly cleaned and disinfected daily
Place all accumulated waste bins away from main building
Always check inside the bin in case there is anything
dangerous, e.g. used needles, etc., inside
NEVER put your hand inside the bin
Be careful of any sharp objects which may cut through the
dustbin bag and hurt somebody – wrap them separately in
paper before putting them in the bin/bag
Pick up broken glass by using a dustpan and brush or
newspaper
Bottles and cans containing fluid must be emptied before
disposal
Always wash your hands after handling waste and refuse.
Be very careful of any waste that may carry the AIDS virus.
Always wear gloves when dealing with anything that has bodily
fluids on it, e.g. blood, semen, mucous, saliva, etc.
Always wear your protective gear
When you empty the ashtrays, check that there are no hot
ashes or burning cigarettes/matches that can start a fire
Food waste/leftover food must NEVER be eaten
Chemical waste containers should be emptied and flushed
down a drain
Empty chemical containers must be stored securely to
prevent possible accidents, injury or poisoning.
Use gloves to pick up any loose rubbish
Waste material should be separated into wet and dry waste
There should be enough rubbish bins in the kitchen or work
area to prevent rubbish from being carried from one side of a
room to the other.
Bins should always be covered with a well-fitting lid.
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1. Handling and Disposing of Waste
1.10
Importance
Importance of Adequate Waste Disposal
The following are sound reasons why waste should be disposed of
correctly:
 Prevent the spread of infection
 Prevent the spread of contamination
 Eliminate breeding grounds for bacteria
 Prevention of food poisoning
 Flies, pests and rodents will not be attracted
 Insect infestation will not take place
 Less chance of attracting stray animals
 There will be no foul odours
 Tidy appearance
 Standards of hygiene will be maintained
 Neat, tidy and hygienic working environment for staff
 Image and reputation of the establishment
 Guest satisfaction
 Reduce the risk of fire
 Prevent injuries or accidents
 Compliance with the law and with environmental requirements
 Increased safety for staff and guests
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Self-Assessment 01
Instructions
In the following test you will be required to answer all questions.
 You are required to obtain 100% to pass.
 If you do not obtain the pass mark, revise all the learning
material and redo the test.

Question 1
Why should waste be handled and disposed of correctly in terms of safety and
hygiene?
Question 2
What different materials can be recycled, what are they made into, and what are
the advantages of recycling?
Question 3
Identify the areas in your unit where waste is generated and mention the correct
procedure to follow in correct handling and disposal thereof.
Question 4
Classify the different types of waste generated in the different areas in your
unit, i.e. kitchen, bar, restaurant, offices and public areas and explain how they
should be sorted and disposed of.
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2. Efficiency
Specific
Outcomes

Carry out work as per schedule in an organised and efficient
manner, according to company procedures.
2.1 Organisational Requirements
Work
schedules and
efficiency
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You will be required to complete your allocated tasks
within the required amount of time.
You will be expected to follow procedures as directed, to
ensure that work is performed and completed according to
the standards of the organisation.
Efficient working methods and adherence to the
procedures of your organisation will impact on the
reputation of the organisation.
Consider the following benefits of working according to and
meeting work schedules:

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You will work quickly and efficiently without wasting time by
running around trying to find equipment and materials.
Efficient and effective cleaning can only take place if waste
has been collected, sorted, handled and disposed of correctly.
You will be able to do your job thoroughly.
You can prevent accidents or injuries by following procedures
correctly.
Guests will be happy because the unit will be clean and
hygienic according to company and national standards. They
will come back to your hotel and the hotel thus benefits
financially.

The schedules will be different at each hotel because of
different equipment and methods of waste disposal, as well
as the amount of waste generated daily. You must be fully
aware of your schedule and understand that this schedule
has been set to meet certain company requirements, which
will lead to customer satisfaction and repeat business
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Add a copy of your daily work schedule. Identify
any problem areas that affect your efficiency.
Make recommendations to solve these problems.
File these with this module.
3. Situations and Challenges
Specific
Outcomes

Describe decisions made and reasons for action taken in
response to unexpected situations. (Range of Situations:
compactor machine not working; external waste collection
service company fails to collect waste on specified day)

Explain how performance would be adapted when handling the
disposal of waste in a hospital environment
3.1 Compactor Machine not Working
Find out the procedures for uncollected waste or
compactor not working or list the steps used and file
with this module, or list what steps you would follow
in your organisation.
Procedures
Step
1.
Below are typical procedures to follow when the compactor
machine is not working
Action
Collect the waste from the various areas and sort them according to
the different types and keep them separate:
 Liquid Waste. This can be dispensed down the drain, except oil
and/or fat.
 Food waste. Contact a pig farmer to come and collect the food
waste for his pigs.
 Paper and related products. Pile them into neat stacks and secure
them into bundles with string. Keep this away from heat, flame,
ash or cigarettes. Put aside in neat piles and contact a paper
collection company to collect them for recycling
 Glass. Keep in a separate container meant for glass only. Contact
a collection company to recycle them.
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2.
3.
4.
5.
Remember to always wear your protective clothing and to wash your
hands after handling waste.
Do not allow the waste to accumulate. Contact an external collection
company to collect the waste, or if the unit has a truck/bakkie,
arrange with the driver to take the rubbish away to the dump site.
Cans can be beaten with a hammer into smaller amounts and kept
separate for “Collect-a-Can” to collect them for recycling purposes
If staff are allowed to take empty plastic containers, e.g. oil drums,
they must first be issued with a pass-out signed by the appropriate
person
3.2 Waste not Collected on Specified Day
Procedures
Below are typical procedures to follow when the external waste
collection company fails to collect waste on a specified day:
Step
1.
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2.
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3.
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4.
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5.
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6.

Action
Follow the company procedures to collect and sort the waste from
the various areas in your unit.
Contact the collection company to find out what the problem is and
when they are of the intention to collect the waste.
Contact an alternative waste collection company to collect the
waste, the municipality might be able to help if you do not use
them
If there is a truck/bakkie available, it can be arranged that the
rubbish be taken away to the local dump site
It can be arranged for the municipality to bring a “Skip”-container
into which all the waste can be placed for collection by them later.
This, however, is not advisable as the container is open and will
allow for the attraction of pests and bad odours to circulate
Remember not to allow waste to accumulate as this is both a
health and safety risk
3.3 Handling Waste Disposal in a Hospital Environment
Procedures
Below are guidelines for how waste handling would differ in a
hospital environment:
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
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A larger range of waste would be generated.
Biological waste, such as soiled cotton wool, dressings and
bandages would need to be disposed of.
There would be a large number of hazardous items, such as
needles and syringes, razors, disposable surgical instruments
e.g. scissors etc.
Human waste such as bodily fluids and matter would need to be
handled safely and disposed of hygienically and quickly to
prevent spread of infection or disease.
Chemical waste such as medicines and disinfectants would need
to be handled correctly.
Special protective clothing, including gloves, headgear, masks,
gowns and even plastic covers for shoes would be issued.
Most of the medical waste would be disposed of in sealed
containers.
Waste would be sorted and separated according to the type of
waste
A large amount of hospital waste is collected by an external
agency, or incinerated.
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Self-Assessment 02
Instructions
In the following test you will be required to answer all questions.
 You are required to obtain 100% to pass.
 If you do not obtain the pass mark, revise all the learning
material and redo the test.

Question 1
Explain the interrelationship of customer satisfaction, and handling and disposing
of waste efficiently.
Question 2
Discuss the company procedures to follow in the event that the external collection
company fails to collect the waste on a specified day.
Question 3
Describe the how waste would be handled and sorted in a hospital environment.
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SIGNATURES REQUIRED ON SUCCESSFUL COMPLETION OF THIS
MODULE:
General
Comments &
Review by
assessor
General
comments
from learner
I …………………………………………… (Supervisor / Coach) hereby certify that I have examined
the learners’ workbook and that the learner has successfully completed this section
of the training programme.
_______________________
SIGNATURE SUPERVISOR
_________________________
SIGNATURE LEARNER
DATE: ___________________
DATE: _____________________
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