41 7.4: Waste/Garbage Storage
7.4 Waste/Garbage Storage
In any commercial foodservice operation- whether it’s a long-term care facility, a fast casual restaurant, or a quick-service chain- garbage and waste are unavoidable. Leftover food, scraps, packaging products, spoiled ingredients, and used cleaning supplies must be properly disposed of. However, it’s not simply “taking out the trash”. Appropriate trash (waste) handling, storage, and removal is as important as proper food handling and service.
The correct handling of trash and garbage are some of the most important aspects of upholding a safe and sanitary foodservice environment. Poorly handled waste will attract pests and rodents, lead to unpleasant odors, food and equipment contamination, and an unsafe work environment. It may also result in local health code violations, foodborne illness outbreaks, and seriously damage a restaurant’s reputation.
Food safety doesn’t stop once food leaves the plate. Clean kitchens utilize systems to keep waste out of sight, out of mind, and most essential, out of food. Systems for keeping kitchens clean and safe include using leakproof, durable waste containers, frequent trash removal, and appropriate cleaning procedures that ensure waste never crosses paths with food preparation or service.
Properly storing and disposing of waste is an important skill for anyone entering the foodservice industry. Whether you’re washing dishes or managing the whole kitchen, your role in waste management directly contributes to the safety and health of the entire restaurant operation.
In this section, you’ll learn the proper procedures and best practices for waste and garbage storage, explore their importance, and identify how following them safeguards the customer, restaurant, and the environment.
Key Aspects of Waste Management
Containers Must be Leak Proof, Durable, and Covered
All trash containers must be made with materials that don’t absorb liquids, such as metal or plastic. Containers must have tight-fitting lids or covers unless in use. Outside containers should be kept closed when not being filled or emptied to prevent insects, animals, and rodents from getting into the containers.
Garbage Should be Frequently Removed
Trash should be removed from the food operation multiple times per day to prevent overflow and bad odors. Garbage containers that are full or leaking must be immediately emptied. Food prep, storage, or service areas should never have garbage buildup.
Container Cleaning and Upkeep
Indoor and outdoor trash containers should be regularly cleaned to avoid the buildup of residue and odors. Designated utility or service sinks should be used when cleaning trash containers; never use the same sinks used for food prep or washing dishes. Scrub, rinse, and sanitize trash containers at least once per week, more if needed.
<a href=”https://www.vecteezy.com/free-photos/container”>Container Stock photos by Vecteezy</a>
Outdoor Trash Storage Areas
Grease storage and trash dumpsters should be placed on a smooth, non-absorbent surface, such as asphalt or concrete. Trash areas must be sloped to drain water away from the operation. Keep trash areas free of debris, litter, and secure waste containers from animals and unauthorized access.
Food Waste and Sustainability
Food waste composting is one of the most effective and easy-to-practice sustainability techniques that operations can adopt to reduce their environmental footprint. When food waste is sent to landfills, it decomposes anaerobically (without oxygen) and emits methane, a greenhouse gas approximately 25 times more potent at trapping heat than carbon dioxide. However, when the same materials are allowed to decompose aerobically through composting, they create nutrient-rich soil amendment that can improve garden health and reduce the application of chemical fertilizers. Composting systems are easy to set up and can handle fruit and vegetable peels, coffee grounds, eggshells, and other organic kitchen waste, transforming what otherwise would be pollution into something beneficial. Not only does this circular approach clear garbage from overburdened landfills, but it also closes the loop in food systems by recycling nutrients back to the ground where new food can be grown, demonstrating how individual actions can translate to environmental solutions.
Preventing Pest Problems
The most common cause of insect and rodent infestations is improper garbage handling. To prevent this:
Remove trash from the operation before it overflows.
Always keep dumpster and trash container lids closed.
Clean all spills immediately, especially near trash containers.
Secure outdoor dumpster and trash lids.
Use pest-resistant containers.
Never, Ever….
Don’t line trash containers with materials not intended for foodservice waste (i.e., cardboard)
Don’t wash waste containers near food preparation areas.
Don’t let trash sit inside overnight.
Don’t leave trash/dumpster lids open- animals and pests can crawl in!