Safer Food Better Business (SFBB)
The SFBB system in England and Wales states that bins should have close fitting lids to deter pests.
Waste food should not be allowed to build up in the kitchen, so should be removed as often as possible; always make sure that hands are thoroughly washed in the hand wash basin after handling waste food or waste bins.
There are no set weight limits, however, you must consider a number of factors to determine what is suitable. For example: the size and shape of the item, who is moving the waste, the environment, and how far the item is to be carried. To reduce the risk of injury you could limit the size of bins or bags used, use wheeled bins where possible or alternatively provide a suitable trolley.
Reduce your waste costs
Open the door to financial, operational and environmental benefits with a waste compactor and...
- Reduce your waste volume by 85%, minimising the amount of space that is required for the storage and collection of your kitchen waste
- Benefit from more room in the kitchen and a reduced number of collections
- Avoid the health and safety risks of loose waste materials – including unpleasant odours, vermin or toxic spills
- Compact your recyclable waste and ensures it’s collected for recovery rather than going to landfill
Grease and fat disposal – bin it, don’t block it
90% of London restaurants are contributing to the problem of ‘fatbergs’. Oil and food scraps are finding their way into pipes and drains as the majority of eateries have no grease trap.
Regulatory pressures to ensure you have an effective means of grease removal are mounting and failure to demonstrate compliance risk fines.