What To Do if the Food Waste Bin Is Not Suitable

You’d be surprised how many food businesses put up with dodgy bins, often because “it’s always been like that”.

But if your bin’s in poor condition, it needs fixing. Fast.

Here’s how to spot the warning signs.

Common Signs of an Unsuitable Bin

If you notice any of the following, your bin isn’t just annoying, it’s non-compliant with guidelines:

• Cracks, splits, or holes that could leak liquid waste.
• No secure lid, or a lid that won’t stay shut.
• Persistent bad odours even after cleaning.
• Overflowing regularly – a clear sign the bin’s too small.
• Surfaces that can’t be properly cleaned and disinfected.

Even one of these is enough reason to take action. Especially in high-risk environments like restaurants, care homes, or school kitchens.

Let’s look at a few real-life scenarios:

• Shared bins in multi-unit premises: You might be compliant, but your neighbours aren’t. Result? Cross-contamination and shared blame if pests appear.
• Poor segregation: Staff dumping all types of waste into one big  bin – leftover chicken, packaging, glass. That’s both a hygiene and legal risk.
• Unlabelled bins: No one’s sure what goes where, so food waste ends up in general waste, or vice versa. You’ll struggle to show proper control during inspections.

Not a pretty picture. And EHOs take a dim view of it.

So, what should you do next?

What to Do If Your Outdoor Food Waste Bin Is Not Suitable

Alright. You’ve identified that your food bin isn’t up to scratch.

Here’s exactly what to do next, step-by-step.

If the bin presents a hygiene risk, stop using it straight away. Contact the local council and ask them to provide a new bin if one is needed.

All businesses with 10 or more employees are now mandated to bin food waste separately in the UK. The council is responsible for collecting the waste.

Ask the council to provide a bin that’s compatible with their collection service, or to recommend somewhere that you can buy one such bin directly.

Find our what they expect from businesses i.e. what separate bins for different things like recycling etc

Not your job?

Don’t just assume someone else will sort it.

• Report the issue to your line manager, hygiene supervisor, or whoever’s responsible for kitchen maintenance.
• If you’re in charge, escalate to your waste contractor or council

Why? 

Because if an inspector spots the issue, they’ll want to know why nothing was done about it.

What to Do If Your Indoor Food Waste Bin Is Not Suitable

If your indoor bins are not suitable, do what you can to clean them. If cleanliness isn’t the issue i.e. they are damaged, then you need to buy new indoor bins..

 

Here’s an online store that provided indoor commercial bins.

 

The standard setup is to have 3 bins per commercial food prep area:

• General waste – everything that’s not recyclable 
• Food waste – all types of food waste like meat, veg, dairy, whether cooked or uncooked. Also plate scraps, leftovers, spoiled foods etc.
• Recycling  – paper, cans, plastic bottles glass etc

 

Compliance Tips for Food Businesses

If you want to stay on the right side of the law (and the EHO), fixing your bin is only step one.

To truly stay compliant, you’ve got to build ongoing bin management into your food safety processes.

Here’s how.

Train Your Staff

Your staff are your first line of defence when it comes to food waste.

But only if they know what to do.

• Make sure every food handler knows which bins to use, what to put in them, and what not to put in them.
• Add clear signage above or on your bins, like colour-coded labels  to communicate what goes in.
• Include waste bin usage in your induction training, and refresh regularly.
• Check the contents of the bin regularly to gauge if they are being used correctly

Implement a Waste Bin Maintenance Schedule

Don’t wait for problems to show up.

Set a simple but effective schedule:

• Daily: Empty, clean, and disinfect all bins—inside and out.
• Weekly: Inspect for cracks, broken lids, or pest activity.
• Monthly: Review bin sizes, locations, and whether they’re still suitable.

Document your findings, especially faults or replacements. This shows proactive management to inspectors.

Include Bins in Your Food Safety Management System

Waste management should be a formal part of your HACCP system.

Here’s how to do it:

• Add waste bins to your hazard analysis, under biological and physical contamination risks.
• Include cleaning, checking, and replacing bins in your food hygiene monitoring sheets.
• Keep records of any non-compliance, reports, or corrective actions.

That way, you can prove due diligence.

If you staff are not trained up, and implementing HACCP, and you are a food business, then you are likely in breach of the law. 

Get staff trained now by clicking here.

New Food Waste Separation Requirements in 2025

As of 31 March 2025, new Simpler Recycling reforms mean big changes for food waste in England.

If your business produces 5kg or more of food waste per week, you must separate it from general waste and arrange for separate collection.

Why? To boost recycling and cut landfill.

Key points:

• No more mixing food waste with dry recyclables or general rubbish.
• Food waste can’t go down drains or macerators – it’s banned to prevent contamination.
• Use dedicated food waste bins, clearly labelled, and collected by a licensed carrier who recycles it (e.g., via anaerobic digestion or composting).

This applies to all businesses, charities, and the public sector.

Not compliant? You could face fines or enforcement notices.

What Might Happen if You Ignore Bin Problems

Still tempted to ignore a dodgy bin?

Here’s why that’s a very bad idea—not just for your kitchen, but for your business and your community.

Hygiene Risks

Rotting food waste is a breeding ground for:

• Bacteria like Salmonella, E. coli, and Listeria.
• Pests, including:
  • Flies (who lay eggs in decomposing matter).
  • Cockroaches (which thrive in damp, food-rich bins).
  • Rats and mice (attracted by odour and easy access).

Once pests or pathogens enter your food prep environment? You’re no longer in control.

And if someone gets sick, your business could face legal claims, bad press, and permanent damage to your reputation.

Foul Odours and Staff Morale

Let’s not forget the humans.

A stinking bin in the corner does more than offend your nose:

• It makes your kitchen an unpleasant place to work.
• It can reduce morale and increase shortcuts in hygiene habits.
• It may even drive good staff away if the working conditions are consistently poor.

And in a sector already struggling with retention? That’s a risk you can’t afford.