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Waste Control

It is a mandatory requirement all entrants to the Food Production Unit understand and abide by all of FERA LTD Policies & Procedures.

DOCUMENT NAME
1.8 Waste Control Policy and Procedure

Document Reference Number

1.8

Document Sub-Sections

  • 1.8.1a Waste Control Policy And Procedure

  • 1.8.1b Waste Management And Control

  • 1.8.1c Monitoring Food Waste Bins And Containers And Maintaining Records On Opening And Closing Checks

  • 1.8.1d Corrective Actions For Improper Waste Management

  • 1.8.1e Food Disposal Procedure

  • 1.8.1f Storage Of Rubbish And Removal To External Waste Container Managed By A Certified Waste Contractor

  • 1.8.2a Internal And External Bins And Containers Are Clearly Identifiable / Labelled And Are Visible On The Site Plan.

  • 1.8.2b Identification Of Bins And Waste Collection Containers

  • 1.8.3a Waste Carrier Informationan

  • 1.8.3b Waste Carrier Licence, Contractor Approval And Documentation

Issue Number

1.0

Issue Date:

05/01/2024

Last Reviewed Date

05/01/2024

Reviewed by

Board of Directors

Next Review Date

Annualised

 

05/01/2025 (Earlier if any significant changes made or required).

Responsible Officer(s)

Board of Directors

Distribution

  • Accessible and distributed to all staff

  • Accessible via FERA intranet or available upon request.

Storage

Stored on the intranet.

Document Control

Uncontrolled Copy Unless Printed on Yellow Signed Paper or accessed on intranet.

Amendments with date of amendment.

Nil

Document Notes

Nil

Intranet Link

1.8.1 Waste Control | INTRANET I Fera

Authorised by

Adeel Iqbal

 
 

1.8.1a WASTE CONTROL POLICY AND PROCEDURE

A procedure is in place which details how the accumulation of waste in handling and storage areas is kept to a minimum prior to its removal. Waste control is important because the storage and disposal of waste needs to be controlled carefully since waste presents a risk of physical contamination to food and may attract pests. Additionally, food that is damaged, out of date or rotting may present a risk of microbiological cross contamination from harmful bacteria.


 

1.8.1b WASTE MANAGEMENT AND CONTROL

 

Waste can be regarded as any item of food, ingredients, packaging materials or even soiled cleaning cloths which are not suitable for further use and which are intended to be discarded.

 

The following issues need to be considered when controlling waste :

  

  • Food waste should be placed in containers with suitably fitted lids and removed frequently from food handling areas where it is produced

  • Sufficient containers should be provided and placed conveniently where the waste occurs. Containers must be of an appropriate construction, kept in sound condition, and be easy to clean and disinfect Food Waste Awaiting Collection

  • Refuse containers used for the storage of waste awaiting collection should have a suitably fitted lid and be made of a durable material which is easy to clean and disinfect

  • Other waste such as cardboard and paper need not be placed in a sealed container but must be kept separate from food and must be stored in such a way as to not pose a risk of contamination to food

  • Refuse stores must be designed and managed in such a way as to enable them to be kept clean, and protected against access by pests. Refuse stores should, ideally, be located away from food storage and handling areas and must not give rise to the risk of contamination of food or drinking water

  • Food waste and other waste must be removed frequently from the food handling areas.

  • Outdoor storage should be sited away from the main delivery entrance and must be kept clean and free from pests

  • Sanitary waste and waste disposal units should to be dealt with by competent personnel who are responsible for their correct disposal.

  • All disposal units should be regularly cleaned to prevent offensive odours

 



 

 

1.8.1c MONITORING FOOD WASTE BINS AND CONTAINERS AND MAINTAINING RECORDS ON OPENING AND CLOSING CHECKS

 

Monitoring Food waste containers, refuse waste bins and all waste storage areas should be inspected and the outcomes of the inspection is recorded on the Cleaning Schedule Forms. 



 

1.8.1d CORRECTIVE ACTIONS FOR IMPROPER WASTE MANAGEMENT

 

Corrective Action If you find that your Waste Control House Rules are not being followed, you must make a record of the problem you have identified and the action you have taken to correct it. This information can also be entered in the Weekly Record.

 

Training in Waste Management

The training given in Waste Control should be recorded on the training record. An example of a training record can be found in the Training House Rules sub-section of this manual.

 


 

 

1.8.1e FOOD DISPOSAL PROCEDURE

You must remove food waste and other rubbish from rooms where food is present as quickly as possible, to avoid them building up.

Food waste and other rubbish must be put into sealable containers. You can use other types of containers or systems to throw out your food waste if your local authority is satisfied with it. 


These containers must be:

  • solid and strong 

  • kept in sound condition

  • easy to clean and to disinfect

  • The waste must not be a direct or indirect source of contamination. This includes touching surfaces that food is prepared on or attracting pests.

 

1.8.1f STORAGE OF RUBBISH AND REMOVAL TO EXTERNAL WASTE CONTAINER MANAGED BY A CERTIFIED WASTE CONTRACTOR

You must have adequate facilities for storing and disposing of food waste and other rubbish. Stores for waste must be designed and managed in a way that enables them to be kept clean and free of pests.


You must get rid of all waste in a hygienic and environmentally friendly way, in accordance with legislation.


The accumulated waste must be transferred to the external dedicated bin managed by a certified waste management company.


 
1.8.2a INTERNAL AND EXTERNAL BINS AND CONTAINERS ARE CLEARLY IDENTIFIABLE / LABELLED AND ARE VISIBLE ON THE SITE PLAN.


1.8.2b IDENTIFICATION OF BINS AND WASTE COLLECTION CONTAINERS

Internal bins are labelled as general waste or food waste. Bins are inspected cleaned and decanted into an external 1100l bin managed by a certified waste contractor.



 

1.8.3a WASTE CARRIER INFORMATIONAN

Waste Contractor


 


 

Biffa Waste Services Limited. 

 

Registration No: 00946107

Registered Office: Coronation Road, Cressex, High Wycombe, Buckinghamshire, HP12 3TZ

Incorporated in England and Wales. VAT No: 537 911 627


 

Waste Control Contract



About our Waste Contractor

Our company waste is removed by licensed contractors and records are kept on the online dashboard with Biffa. Internal and external waste are managed in a way to minimise risk. We monitor recycling percentage, landfill diversion, waste tonnage and carbon saved equivalence. We demarcate waste as ‘food waste’ and separate this from general waste. We ensure bins and cleaning equipment is easy to clean and disinfect. External waste collectors are covered and closed.


Biffa PLC is a registered carrier, undertakes to dispose of the waste described on the attached schedule or transfer it to the holder of an environmental permit appropriate to the waste described in accordance with Biffa PLC Duty of Care under the Environmental Protection Act 1990, Regulation 35 of the Waste (England and Wales) Regulations 2011, Environmental Protection (Duty of Care) (Scotland) Regulations and the terms and conditions of the existing Dry Waste Service contract between Biffa PLC and the waste producer.

Waste Management Policy

FERA ensures that waste is managed efficiently and safely to ensure high standards of cleanliness and food safety.


Management is committed to always ensuring that these standards are upheld. Managers are trained to ensure that they are partake of the highest standards of waste management and immediately rectify any issue they see without delay.


Incorrect storage and handling and waste can create downstream problems including allowing the introduction of pests and microbiological contaminants. This must be avoided at all times.

Site Layout for Waste Bins and Flow


 




Waste Disposal Procedures

  • Under the clean as you go principle if a bin becomes full operatives are to remove the bin bag from the bin, close the bag and cart away to the external BIFFA 1100L bin. The same operative is then responsible for placing a new bin bag in the emptied bin.


  • No bin bags or waste is allowed to be placed alongside bins or anywhere else on site and strictly not inside the food production area.


  • Areas around bins will remain clutter free.


  • All waste created must immediately be placed into a bin and not ever left ‘to be dealt with later’. As waste is produced it is immediately placed away into the appropriate bin.


  • All bins are closed and of the appropriate size to handle the purpose for which they are to be used.


  • Bins inside the food production area are to be kept at the edges of the unit to prevent proximity to any food item.


  • Bins are non-touch with a foot operated mechanism to reduce contamination hazards.


  • No bin is allowed to be overfilled. Once it reaches near to the top of the bin the bin shall be emptied.


Special Considerations for Waste Materials

  • Large cardboard – must always be carted away to the external bins.

  • Medium cardboard – to be flattened (outside of the food production area) and then placed in external bins.

  • Very small cardboard pieces can be placed into general waste bins.

  • Sharp items. To be handled only by trained personnel and usually placed straight into external bins.

  • Chemicals. As per COSHH guidelines. Empty containers to be placed into sealed bags and then carted away to the external BIFFA 1100L bins.

  • External bins are washed by an external company on a quartely basis, unless soiled then earlier, to maintain external site hygiene


Waste Management in External Site Area

  • FERA produces food in a custom designed food processing environment. The internal and external specifications confirm to the UK and EU building regulations. The environment is hygienic and secure promoting food safety whilst mitigating the risk of unauthorised tampering.

  • The external site is an easy to clean concrete area with no vegetation. Neighbouring activities do not compromise product safety, legality and quality. The external environment is free from flooding, excess vegetation, flooding and do not attract pests or vermin to the site. There is a segregated area for the proper disposal of waste products which is away and physically separated from the production unit. 


  • The site was selected owing to other large food business operating from the area and clean nature of the building. The internal standards are fit to ensure a condition which does not jeopardise product safety, quality or integrity.


  • All production areas are adequately proofed to prevent the ingress of pests. The fabric inspections are regularly inspected to ensure good standards are maintained. The contact number for all relevant maintenance, utility, safety personnel are available to us as well as a main contact from the business centre to coordinate and rectify and concerns.

Waste Minimisation Procedures



Proud of our Zero Landfill Waste Management System

View our Zero Landfil Report


 



 
1.8.3b WASTE CARRIER LICENCE, CONTRACTOR APPROVAL AND DOCUMENTATION

We keep records of the waste contractors:


  • Waste carrier license

  • CHAS certificate

  • Employee Liability certificate

  • Food Waste Posters

  • ISO 14001 Certificate

  • ISO 27001Certificate

  • ISO 45001 Certificate

  • ISO 9001 Certificate

  • Motor Certificate

  • Public Liability Letter


Document

View

Waste Carrier Licence



CHAS Certificate



Employee Liability Certificate



Food Waste and Glass Recycling Poster



Food Waste Poster



General Waste and Recycling Poster




General Waste Poster



General Waste, Recycling, Food and Glass Poster




Glass Recycling Poster




ISO 14001 Certificate




ISO 27001 Certificate




ISO 45001 Certificate



ISO 9001 Certificate



Motor Certificate



Public Liability Letter



Recycling Poster, How not to Wishcycle





 

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