Food waste isn’t just a kitchen nuisance – it’s a legal, environmental, and hygiene time bomb.
And if you run a food business in the UK? You’ve got a legal obligation to deal with it properly.
In this guide, I’ll break down exactly why safe food waste disposal matters, how to do it step-by-step, and the legal training your team needs to stay compliant.
Let’s get into it.
Why Food Waste Must Be Disposed of Safely
Food Waste and Hygiene Risks
When food waste starts to rot, bad things happen fast.
Unrefrigerated leftovers can quickly become a hotspot for harmful bacteria like Salmonella, E. coli, and Listeria – all of which can cause serious illness in humans.
And it’s not just what’s inside the bin. Leaky bags, open lids, and poor cleaning can lead to cross-contamination, especially in shared food prep and disposal areas.
Got general waste next to raw food trimmings? That’s a hygiene nightmare waiting to happen.
But it gets worse…
Rotting food attracts pests like:
- Rats (who can squeeze through a 1cm gap if they’re young)
- Cockroaches (who love warm bin rooms)
- Flies (who lay eggs on waste, spreading bacteria)
Once they’re in, they don’t just feast on waste – they explore the kitchen, the fridges, the storerooms. That’s how infestations start.
Legal Obligations for UK Businesses
If you handle food commercially in the UK, you’re legally required to dispose of waste safely and responsibly.
Here’s what you need to know:
Environment Act 2021L Starting 31 March 2025, most non‑domestic properties must separate food waste from other waste streams, store it in clearly labeled containers, and arrange collection via a licensed waste carrier.Â
Food Safety Act 1990: Waste mustn’t contaminate food or food areas.
Retained EU Hygiene Regulations: You must have procedures in place to prevent hygiene risks from waste.
Waste (England and Wales) Regulations 2011: Requires food waste to be stored safely, and disposed of using authorised waste carriers.
Environmental Duty of Care: You’re responsible for your waste from bin to final disposal.
And yes, Environmental Health Officers (EHOs) do check this.
Keep documentation for every waste collection – especially Waste Transfer Notes. EHOs may request these during inspections. If you can’t produce them, it’s a compliance failure.
How to Dispose of Food Waste Safely
Under the new food waste law coming into force in England on 31 March 2025, all businesses and non-household premises must handle food waste according to strict separation, storage, and disposal requirements.
Here’s exactly how food waste must be disposed of under the new legislation:
1. Separate All Food Waste from Other Waste Streams
Food waste must not be mixed with:
- General waste (black bags, landfill waste)
- Dry mixed recycling (paper, plastic, cans)
- Garden waste or liquid waste (e.g., oils)
All food waste must be placed in dedicated containers from the point of generation (e.g., kitchen, café counter).
2. What Counts as Food Waste?
You must separate and dispose of all:
- Raw or cooked food scraps
- Bones, meat trimmings, and dairy products
- Bakery goods, cereals, rice, pasta
- Fruit and vegetable peelings, cores
- Eggshells, coffee grounds, tea bags
- Out-of-date or spoiled food and plate scraps etc
NOTE: Packaging must be removed before disposal unless the packaging is certified compostable and accepted by the waste collector.
3. Use Clearly Marked Food Waste Bins
Businesses must:
- Provide clearly labelled food waste containers
- Ensure containers are:
- Durable, sealable, and easy to clean
- Stored in a way that avoids odours, pests, or cross-contamination
- Use separate bins in food prep, staff kitchens, and waste storage areas
Staff should be trained on what bin to use for each type of waste, to ensure compliance.
4. Arrange Collection by a Licensed Waste Carrier
- You must contract a registered waste carrier who can:
- Collect separated food waste
- Provide appropriate disposal (e.g. anaerobic digestion or composting)
- Supply waste transfer notes for compliance documentation
- You cannot put food waste in a general skip or dispose of it with other business waste
Some licensed waste carriers to consider:
- Biffa
- Veolia
- Suez
- Divert
- Local council or council-approved services
5. Maintain Waste Documentation
You must keep:
- Contracts with your waste collector
- Waste transfer notes or invoices showing food waste disposal
- Evidence of compliance in case of inspection
This is part of your legal Duty of Care under the Environmental Protection Act.
Goal of the Law
This regulation supports:
- Net Zero and climate goals by reducing methane from landfill
- Circular economy via anaerobic digestion (creating energy + bio-fertiliser)
- Consistency across recycling systems for businesses and homes
Food Waste Disposal & HACCP
Under the new regulations, food waste must be separated, stored, and disposed of according to strict legal standards. These practices are directly aligned with the preventive principles of HACCP, which is a legal requirement for all UK food businesses.
1. Hazard Prevention at Critical Control Points
- HACCP Principle: Identify and control hazards at points where risks can be introduced.
- Risk:: Incorrect storage or disposal of food waste can attract pests, cause cross-contamination, or lead to bacterial growth.
- Action: Proper separation and disposal of food waste helps eliminate biological hazards before they become a food safety issue.
2. Prerequisite Hygiene Standards
- Safe waste handling is a prerequisite procedure to any effective HACCP plan.
- It supports a clean, sanitary environment and reduces the risk of pathogen transmission.
3. Monitoring & Record-Keeping
- HACCP requires businesses to monitor and document food safety controls.
- Under the new waste law, businesses must keep waste transfer notes and demonstrate how food waste is managed — a key part of compliance and auditing under HACCP.
4. Staff Training & Compliance
- HACCP stresses the importance of staff training in hygiene and safety practices.
- The new law adds a legal responsibility to ensure staff know how to handle, separate, and store food waste properly.
Learn HACCP Online with Essential Food Hygiene
To meet both legal and food safety obligations, every food business should ensure staff understand how to integrate waste separation into a broader HACCP-based food safety management system.
That’s where the Essential Food Hygiene HACCP Level 2 Online Course comes in:
Why Choose This Course:
- Fully Online – Learn at your own pace from any device
- CPD Accredited & Recognised by UK Local Authorities
- Covers All 7 HACCP Principles in plain English
- Real-World Examples – including how food waste impacts hygiene and legal compliance
- Ideal for Chefs, Managers, and Food Handlers
Enrol Staff onto our Online HACCP Course Today
(Only ÂŁ10.99, includes downloadable certificate upon completion of exam)
