Stepping into Management Knowledge

Food Safety Training

3.10

 Waste cooking oil – must be stored off the floor, in lidded containers and ONLY removed from site by the licensed waste oil collector The Manager should contact the waste contractor for advice regarding the disposal of the following items:  Paint tins  Aerosol cans  Fluorescent tubes  Uncooked meat  Uncompactable material e.g. builders rubble  Liquids  Hazardous waste  Clinical waste Remember:  “Thin it before you bin it” – remember to crush, squash and breakdown boxes and bulky empty containers  “Bag it before you bin it” – make sure you always put rubbish in to a bag and tie it securely before you put waste into the bin  “Squeeze please” – squeeze the air out of bags before you put them into the bin  “Reduce your waste line” – recycle glass bottles and cardboard packaging  “Pack it to the max” – fill your bins unused bin space costs you money  “Keep a lid on it” – always close the lid on your bin to ensure your waste is contained properly  “No lard in the yard” – keep bin areas clean and free from grease so as not to attract pests or cause slip hazards  “Stay cool” – never handle waste oil when it is hot, you could burn someone ASK QUESTION TO GROUP: What can we do to make sure more rubbish fits in the bins to avoid leaving bags out? CONFIRM CORRECT ANSWER:  Breakdown boxes and empty containers  Squeeze the air out of bags before they go in the bins.  Pack the bins fully. ASK QUESTION TO GROUP: How can we prevent pests getting into the bins? CONFIRM CORRECT ANSWER:  Ensure the bung is inserted correctly into the bottom of the bin to stop pests climbing in the bin or pulling the waste out  Keep the lids closed to ensure the waste is contained properly .

ASK QUESTION TO GROUP: How can we keep our bin area clean? CONFIRM CORRECT ANSWER:  Hose it down every day

 Clean the inside of the bins weekly after they have been emptied.  Clean up any spillages in the bin area and yard straight away.  Make sure nothing is cluttering the bin area and yard.

Conclude by discussing how the team are going to ensure that the bin area is kept clean and tidy. Manager to record the training

Safety Assurance March 2016

Food Safety 3.10