Food waste should be removed from food rooms at the end of each session and be suitably stored. The storage capacity should be sufficient to accommodate refuse until collection.

Food waste and other refuse must be stored in closable containers while awaiting removal or collection. Waste containers should not overflow and plastic sacks should not be stored in the open where rodents or birds may attack them.

Collection and/or removal of refuse should be regular to prevent any nuisance, e.g. decomposition of food waste, producing odours, causing complaints from neighbours and customers. Small businesses may find a once weekly collection/removal is adequate, larger businesses may require more.

The poor storage of food waste will attract pests which may then gain access to other parts of the premises and place foods at risk of contamination. Excessive accumulation of refuse and discarded equipment will provide harbourage for pests which may remain unseen.

Adequate capacity for the storage of waste;

Frequency of removal/collection to reduce accumulation;

Ensure waste container lids are kept closed at all times;

Cleaning and disinfection programme for waste containers;

Compaction of waste to reduce volume.