APPROACH TO WASTE DISPOSAL
No refuse of filth, whether solid or liquid should be deposited or allowed to
accumulate in food preparation areas. Kitchen refuse containers should be
provided with foot-operated lids. Refuse container must be kept clean and
maintain a good working order, giving special attention to the lid. Refuse
container must be emptied regularly and always when full and at the end of
the working day.
A designated waste storage area away from food preparation or storage
areas should be built. The flush should be of impervious construction with
bins of metal or other suitable material with tightly fitting lids.
The storage area should be washed down and disinfected daily.
Kitchen
wastes should be collected daily and disposed off on an approved site. The
container should then be thoroughly washed and disinfected. The storage
area should be made rodent ant fly proof and should be fenced against animal
pests.

All wastes shall be segregated into the following categories:
-
Bio-degradable i.e. food and vegetable preparation waste, left
over foods etc.
Solid waste i.e. glass, metal, wood etc.
Oils i.e. cooking oils, fats, grease, etc.

Sufficient quantity of waste bins should be provided and these
should be colour coded for the appropriate type of waste. The bins
shall be lined with a plastic bag and shall be kept covered at all
times. In the case of oil, these containers shall be leak proof.

Waste disposal to be done at least three times daily.

All waste generated should be disposed at the “Elelenwo Refuse
Dump” or any other Company approved waste dump.

Waste removal vehicle shall have a cover to avoid waste from
spilling out while being transported.

Waste removal vehicle used for the purpose of waste disposal shall
not be used for transportation of foodstuffs.