WASTE MANAGEMENT PLAN TEMPLATE FOR FREE

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Company name: Enter name

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Waste management plan by www.fooddocs.com

 Type of waste  Action  Emptying frequency  Executor
Municipal waste (cans, plastic)
Plastic is washed and pressed together. Cans are thrown away so that sharp edges are safe. Once per week Contractual supplier  
Biowaste (food waste, napkins) Storing in waste fridge +2C to +6C Once per week Contractual supplier  
Paper and paperboard Paperboards are scrapped and pressed together. Once per month Contractual supplier  
Hazardous waste (batteries, bulbs, cells) Collected separately As needed Owner takes to the collection point  
Glass waste Collected separately As needed Owner takes to the collection point  
Old kitchen equipment, furniture   As needed Owner takes to the collection point  
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Waste control plan by www.fooddocs.com

Company name: Enter name

Type of waste Municipal waste (cans, plastic)  
Action Plastic is washed and pressed together. Cans are thrown away so that sharp edges are safe.  
Emptying frequency Once a week  
Executor Contractual supplier  
Type of waste Biowaste (food waste, napkins)  
Action Storing in waste fridge +2C to +6C  
Emptying frequency Once a week  
Executor Contractual supplier  
Type of waste Paper and paperboard  
Action Paperboards are scrapped and pressed away.  
Emptying frequency Once a month  
Executor Contractual supplier  
Type of waste Hazardous waste (batteries, bulbs, cells)  
Action Collected separately  
Emptying frequency As needed  
Executor Owner takes to the collection point  
Type of waste Glass waste  
Action Collected separately  
Emptying frequency As needed  
Executor Owner takes to the collection point  
Type of waste OLED kitchen equipment, furniture  
Action -  
Emptying frequency As needed  
Executor Owner takes to the collection point  

How to create a Waste Management Plan for your food business?

 

Waste Management Plan is a must and plays an important role in the HACCP plan of every food business, whether a restaurant, cafe, or hotel. Waste bins that are not correctly stored and cleaned present a risk of physical contamination to food and may attract pests.

It is a legal requirement to have an efficient waste schedule to follow industry good practices and to protect the environment and protect customers from foodborne illnesses. Your team must be also aware of the waste control plan in place to ensure that all waste is disposed of properly in accordance with relevant legislation. 

 

To put an efficient waste management plan together, you should consider the following:

  • Types of waste 
  • Quantity of bins required
  • Designated areas for the bins
  • Moving routes

 

An efficient waste control plan requires careful planning and preparation. In this article, we go through each step of the planning process to help you to create a plan specifically tailored for your business. At the end of this article, you will find a template that will help you to put your waste schedule together and identify what action plan is required and allocate responsibilities accordingly. 

 

If you are looking to organize a successful waste management system, sign up for FoodDocs where you can find the easiest and quickest way to build your HACCP plan along with a waste schedule.

 

 

STEP 1: Types of waste

 

Think through, what different types of waste do you have or produce and how will you separate and collect it. 

 

Types of wastes that are required to collect separately in a restaurant:

  • Biowaste. This bin is meant for both - for Pre-Consumer Food Waste (food that is generated during the preparation of any dish or beverage within the restaurant, cafe, or store. It is any spoiled, expired, improperly cooked, or dropped food. It might be raw food products such as potato peel or roots from vegetables or trimming the fat or part off of a piece of chicken. Also for the Post-Consumer Food Waste. This waste is produced by the consumers. It comes from food and leftovers customers leave on plates to be thrown away by restaurants. 
  • Cardboard and paper. All recyclable materials need to be kept separate, including cardboard. Here, it’s also important to keep in mind that your team scraps and presses the cardboard together before putting it into the bin. 
  • Glass waste. Recycled glass also needs to be collected separately.
  • Aluminum can bin. Cans containing ingredients should be collected also separately for recycling purposes.
  • General waste bin.  All other general waste that is not recyclable or repurposable, should go in a designated bin. However, it is important to educate your team members on what can and cannot be recycled, in order to reduce the amount of recyclable waste going to improper places. 

 

STEP 2: Preventive actions and emptying frequency

 

Think about the actions and how often they need to be done according to the waste schedule. Train your team on how to handle waste and keep the premises clean. Things like plastic should be washed and pressed together, cans - thrown away so that sharp edges are safe, storage of biowaste in the waste fridge, and glass waste is collected separately. 

 

 

STEP 3: Set a team who is responsible for waste control

 

Depending on the restaurant's capacity and scope the team may consist of one or more persons. It would be best if these people are involved in the preparation of food because they know the job the best. On the other hand, the team is familiar with the type and quantity of leftovers.

 

 

STEP 4: Documentation

 

In addition to your waste control plan, (template is on the top of the article), you need to create a thorough hazard analysis to identify the hazards associated with the waste management plan. You need to include the following information in your HACCP plan:

 

PREVENTION: How can I avoid it?

For example: Make sure that waste storage areas are clean, tidy, and pest-free.

 

CHECK: How can I check?

For example: Follow the cleaning checklist for the waste areas 

 

ACT: What to do when the hazard happens?

For example: Make sure waste storage areas are regularly cleaned according to your cleaning schedule and emptied by your staff or approved contractor.

 

 

This is an example of how to build a waste control plan that will help to protect the environment and human health from foodborne illnesses.

 

Not sure where to start with your waste control plan? Don't have enough time? FoodDocs platform can direct you through all HACCP processes and get your waste management documents done in no time so you can focus on what you really need to – managing your business. 

 

 

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