is the waste matter resulting from the
preparation, cooking and consumption of food.
all inedible, spoilt and useless scraps of food,
which need to be disposed of. Waste matter from
preparation will include vegetable and fruit
peels and trimmings, rotten food stuffs, spoilt
food. Sometimes food is wasted after it is served.
Plate waste also accounts for a large portion of
any waste material, either non-food or swill.
non-food waste from the kitchen includes all
cans, bottles, paper bags, polythene bags, lid,
cardboard cartons, etc. From the service area,
single service items, paper napkins and straws,
toothpicks, etc. also contribute significantly to
the overall solid waste matter.
1. Organic portions of solid waste ferments and
gives off foul odors.
2. Piled up waste favors the breeding of insects
and rodent especially flies.
3. Pathogens present in waste may be conveyed
to humans through pests and dust.
4. It may pollute the water supply.
5. There is a risk of air pollution in case of
accidental or spontaneous combustion of rooting
refuse because of the production of gas.
6. Hog, cattle and dogs feed on garbage and
spread it still further.
7. Heaps of refuse lying around is an unattractive
Garbage and refuse must be kept in containers that:
Do not leak
Do not absorb liquids
Plastic bags and wet-strength paper bags may be used
to line these containers. They may also be used for
storage inside a food service establishment.
Cover all containers used in food preparation and
Container stored outside the establishment must be:
Easy to clean, Provided with tight-fitting lids, doors, or
covers, Keep covered when not in actual use
Keep drain plugs in containers designed with drains,
in place at all times, except during cleaning.
Provide enough containers to hold all the garbage and
refuse that have accumulated.
Store garbage and reuse refuse.
Do not leave garbage outside the building.
Cardboard or other packing material that do not
contain garbage do not have to be stored in covered
Garbage or refuse storage rooms must be made of
easily cleanable, non-absorbent washable materials.
Store outside garbage/refuse containers, dumpsters,
and compactor systems on a smooth surface of non-
absorbent material, such as concrete or machine-laid
asphalt that is clean and in good repair.
Keep areas around incineration facilities clean and
Do not place food scraps in protected sanitary
Do not allow containers to overflow.
Do not stack refuse containers.
Report broken or refuse containers.
Keep hands out of the mechanized garbage