Learning Objective :
After reading this INFORMATION SHEET, YOU MUST be able to gain knowledge on garbage disposal.
Garbage is wet waste, usually from food. It can attract pests and be a source of contamination. Garbage disposal begins with garbage away from food and food-contact surfaces.
Remove garbage as soon as possible. Garbage from other areas should not be carried through food preparation areas.
Put garbage in containers that are durable, leak-proof, easily cleanable, and pest- and water- proof. Containers may be metal or plastic and may be lined with plastic or wet-strength paper bags.
Outside containers must have tight fitting lids.
Provide enough containers and dumpsters to hold all garbage between pick-ups. Store the containers on or above smooth surfaces that repel liquids, such as sealed concrete, in a cleanable, pest-free area away from food storage and preparation areas.
Regularly clean and sanitize containers. Use an area away from hot
Cleaning & Sanitizing Garbage Bin
Below are typical safety guidelines to follow when handling waste bins.
Your procedure may differ according to the type of establishment.
Make use of bin liners, this facilities the removal of waste without touching it.
Remove rubbish by emptying the bin into a disposable bag.
Clean and sanitized all containers after they have been emptied. Used appropriate sanitizing products for this purpose
Waste bins, lids, handles and surrounding areas must be thoroughly cleaned and disinfected daily.
Place all accumulated waste bins away from main building.
Always check inside the bin in case there is anything dangerous, eg. used needles, etc., inside.
Never put your hand inside the bin.
Be careful of any sharp objects which may cut through the dustbin bag and hurt somebody-wrap them separately in paper before putting them inside the bin.
Food Waste Chemicals
Chemical waste containers should be emptied and flushed down a drain.
Empty chemical containers must be stored securely to prevent possible accidents, injury or poisoning.
Use gloves to pick up any loose rubbish.
Waste material should be separated into wet and dry waste.
There should be enough rubbish bins in the kitchen or work area to prevent rubbish from being carried from one side of a room to the other.
Bins should always be covered with a well-fitting lid
Different Types of Waste Disposal Equipment
Dustbins/Rubbish Bins
Used for the collection of dry waste, food waste (except liquids), refuse, street refuse, residue ashes (cold), solid waste, trash and garbage.
Must be lined with a rubbish bag.
Emptied after each shift or more often if it gets filled quickly.
Interior should be cleaned regularly.
Kept covered with a well-fitting lid.
Animals must be prevented from access to rubbish bins/areas.
Keep cool, clean and dry.
Rinse out with clean water and detergent daily.
Spray with chemical disinfectant.
Replace in original position.
Wash hands after cleaning rubbish bins.
Handles are essential to facilitate cleaning.
Handles and lids must be kept very clean to prevent cross-contamination of germs.
Outside rubbish bins to be kept at least two meters away from building.
Do not throw anything moist into bin as moisture accelerates decomposition. Wet rubbish should be wrapped in newspaper first.
Bins used for different types of waste, e.g.
glass, paper, cans, waste, must be color-coded and/or clearly marked.
External collection service to remove waste regularly.
Sanibins Plastic containers with lids, found in toilets for collection of soiled sanitary dressings.
Provide plastic bags for wrapping.
Do not put hands into bin, empty sanibin into a plastic bag.
Inside should be washed daily with warm water and disinfectant, using gloves.
Outside should be cleaned with a wet cloth.
Some units still have incinerator to burn soiled napkins, leaving just a small amount of ash. This ash can be emptied into a bin when absolutely cold and the incenerator can be cleaned inside and out when switched off and cooled down.
Contents of sanibins should be disposed of in an incinerator or by chemicals in a special container.
Refuse Chutes May be used in tall buildings. Due to unpleasant odors, a certain amount of noise and the possibility of fire, this method is not considered satisfactory.
The refuse from each floor should be
wrapped in newspaper or placed in separate bags before being dropped into the chute opening from where it enters the ground floor container.
Not considered hygienic to have these chutes in the kitchen.
Ground-level containers must be emptied regularly.
Electric garbage Disposers
Stand alone/fitted into tabling in kitchen areas or wash up areas. The motor turns blades that chew up waste and it is then washed away by constant flow of cold water. This cold water causes fats and greases to solidify so that they are also shredded.
The waste washes out through the normal
drain- The apparatus should be used carefully according to the manufacturer’s
instructions.
Do not use a drain-cleaning chemical, as its corrosive action may damage the inside of the unit.
If a disposer jams, switch it off before
inspecting it or removing the jammed article.
The following CAN be put into them:
vegetable and fruit peels and all fibrous vegetable matter, egg shells, fish waste, fats, coffee grounds, small bones and other food waste.
The following CANNOT be put into them: tin cans, paper, glass bottles, crockery, cloth, string, aluminum foil and large bones.
Incinerator Large machine similar to a furnace, which reaches very high temperatures when burning rubbish.
Used in hospitals and ladies toilets fro burning soiled sanitary dressings, bandages, cotton wool, etc. It is subject to safety laws and national guidelines and a hotel may need its own license.
All pressurized containers, glass and containers carrying flammable materials should be removed before incineration.
When cleaning, the machine should be switched off and allowed to cool off completely.
Wear gloves and empty ash into a bag or bin.
Wipe off outside with a wet cloth.
Compacter Takes place in a very large mechanical bin. The
small amount.
Normally used for compression of metal, paper and plastic.
Importance of Regularly Cleaning Dustbins
Prevention of foul odors.
Prevention of attracting flies and pests which bring with them and diseases.
Prevention of environmental concern to others in the same area.