Bins

Bins are used all the time by food handlers. There are two types – small and large. Small bins are used in food preparation areas and large bins – or skips – are kept outside in refuse areas. When using small bins you should:

• Keep the bin lid and surrounding area clear during your shift
• Make sure the bin is lined with a bag
• Use a foot pedal to open the lid – you should try to avoid touching the bin with your hands
• Keep the lid closed until you need to dispose of the waste. It should never be so packed that the lid can’t close
• Empty the bin as soon as the bag is comfortably full
• Tie the bag securely, take it outside and put it in the large bin
• Put a new liner in the small bin

And make sure you empty and clean the bin at the end of your shift, especially if it’s one of your tasks in the cleaning schedule. For large bins, you should:

• Keep the bin lid closed
• Never let the bin overflow. The lid must always be able to close
• Keep the area around the bin clear. You should never leave bags by the side of the bin
• Clean the bin and the area around it regularly – this will be listed in the cleaning schedule

And the golden rule of bins is: wash your hands after handling and disposing of waste! You don’t want all this effort to go to waste by falling at the last hurdle and accidentally spreading bacteria.