In any food production setup, cleanliness isn’t just a box-ticking exercise.
It’s non-negotiable.
And while most food businesses rightly obsess over sanitised surfaces and correct cooking temperatures, there’s one area that often gets pushed down the list.
Food waste removal.
It’s not glamorous. It’s not Instagram-worthy. But it could be the single reason your hygiene rating drops or a pest problem kicks off.
So, how often should food waste be removed from food production areas? Short answer: As often as necessary to prevent risk – usually immediately, or at the very least by the end of each shift.
In this guide, I’ll walk you through:
- What the law says about food waste removal
- Why regular removal is essential for food safety
- How to set up a proper system
- The link between waste handling and your hygiene rating
- Training tips to make compliance second nature
Let’s start with the why.
Why Is Timely Food Waste Removal Important?
Food Waste as a Hygiene Hazard
It’s not just “a bit smelly”. Leftover waste is a breeding ground for bacteria and a magnet for pests. The smell you get from food waste is literally airborne bacteria.
Here’s what happens when food waste is left to linger:
- Decomposition kicks in quickly, especially in warm environments
- Flies and rodents show up, drawn in by odours and leftovers
- Cross-contamination risk spikes, especially in open production zones
And if you’re prepping raw meat or fish? The danger ramps up fast.
Ever seen a bin full of meat trimmings sit for a couple of hours in a warm kitchen? You don’t want to.
And neither does your local Environmental Health Officer (EHO).
Regulatory Expectations for Food Businesses
Waste management isn’t just best practice – it’s law.
Under the Food Safety and Hygiene (England) Regulations 2013, food businesses must dispose of food waste and other refuse in a hygienic and environmentally responsible manner.
Here’s what that actually means:
- Waste must not be allowed to accumulate
- It must be removed frequently and disposed of correctly
- Waste containers must be adequate, sealed, and sanitised
The Food Standards Agency (FSA) also makes it clear: Your waste practices must prevent contamination – from pest infestation to bin juice dripping onto prep areas (yep, that’s a thing).
If you deal with animal by-products (e.g. raw meat trimmings, bones, or offal), DEFRA rules kick in too. These materials require specific segregation and disposal under strict traceability protocols, as per retained EU regulations (EC) 1069/2009 and (EU) 142/2011.
New 2025 Food Waste Separation Laws
From 31 March 2025, under the simpler recycling reforms in England (part of the Environment Act 2021), all businesses with 10 or more employees must separate food waste from other waste streams.
If you produce more than 5kg of food waste per week, you’ll need dedicated bins and a licensed collection service to avoid fines. This builds on existing hygiene rules to boost recycling and cut landfill use. Check the full guidance here.
This change makes timely removal even more critical – no more mixing food scraps with general rubbish.
How Often Should Waste Be Removed in Practice?
Right, let’s get into the real-world stuff. Because “remove frequently” sounds nice on paper, but what does that actually look like in your kitchen or production area?
General Rule of Thumb
Food waste must never be allowed to accumulate.
That’s the golden rule from the FSA.
Now, how often you actually remove it depends on:
- Volume of waste
- Type of food being prepped
- Risk level of your environment
- Staff numbers and shift patterns
But here’s a solid benchmark to start with:
- At a minimum: Remove waste once per shift
- Best practice: Remove waste as soon as bins are full (not overflowing)
- In high-risk areas (e.g. raw meat prep): Remove immediately after each production run
If your bins are even close to looking full? Time to empty it.
Never wait until the end of the day.
Because once smells set in and pests pick up the scent, the damage is done.
Waste Removal Frequency by Food Type
Some waste is relatively low risk. Others – not so much.
Here’s a quick comparison:
| Waste Type | Recommended Disposal Timing |
| Raw meat/fish scraps | Immediately after use |
| Dairy waste | After each batch/run |
| Vegetable peelings | End of shift (unless large volume) |
| Cooked food leftovers | Immediately if not reused |
| Bakery/dry waste | End of shift (but check bin levels) |
| Packaged waste (e.g. wrappers) | End of shift or when bin full |
Pro tip: Keep a small bin at each workstation. That way, staff can clear up as they go – and you avoid a central bin overflowing before anyone notices.
Signs Your Waste Schedule Isn’t Frequent Enough
Still unsure if your current system is cutting it?
Watch out for these red flags:
- Unpleasant odours by mid-shift
- Visible spoilage or bin leaks
- Flies, cockroaches, or rodent droppings near waste areas
- Overflowing or uncovered bins in prep zones
- Staff ‘bin dodging’ (i.e. leaving full bins for the next shift)
If any of the above ring a bell, your waste routine needs tightening.
Now let’s look at how to build a proper waste system that ticks all the compliance boxes.
Setting Up a Compliant Waste Removal System
Getting food waste out of your production areas on time is one thing. Doing it legally, hygienically and without creating more contamination risk is another.
This is where a proper waste management system comes in.
Let’s break it down.
Internal Bin Management
Bins inside your premises are your first line of defence. But they need to be handled right.
Here’s how to keep things in order:
- Use colour-coded bins: Helps staff separate food waste from general waste, recyclables, and – where relevant – animal by-products.
- Keep bins away from food prep areas: Especially raw food or ready-to-eat zones. Keep at least 1 metre distance wherever possible.
- Always use lidded, easy-to-clean containers: Open-top bins are asking for trouble. Lids prevent odours, stop spills, and keep pests out.
- Go hands-free where possible: Foot pedal bins = less hand contact = lower risk of cross-contamination.
- Clean and sanitise daily: Bins (and the area around them) should be cleaned with a food-safe disinfectant every single day – more often if there are spills or smells.
And don’t forget liners. Every bin should have a properly fitting liner. No liner = leaking waste juice. Not what you want in a clean kitchen.
External Waste Storage and Collection
Once waste leaves your kitchen, it still needs handling properly.
According to the Environmental Protection Act 1990, food businesses must store and dispose of commercial waste in a way that avoids health and environmental risks. That’s your duty of care in action.
That means:
- Store waste in secure, designated areas outdoors: These should be covered, vermin-proof, and easy to access for your waste carrier.
- Label bins clearly: Especially if you’ve got multiple waste streams (food waste, recyclables, glass, oil etc.)
- Use a licensed waste carrier: Always check their Waste Carrier Licence, and keep a copy on file – EHOs will ask to see it.
- Keep your Duty of Care paperwork: That includes waste transfer notes and collection schedules. If you’re audited, this paperwork proves your business is compliant.
Frequency of External Waste Collection
For most businesses, daily or 2-3 times per week is the norm – especially if you’re producing large volumes of food waste.
Smaller cafés or prep kitchens might get away with twice a week, but it depends on waste type, volume, and storage capacity.
Either way:
- Don’t let bins overflow
- Don’t leave bags of waste lying next to full containers – vermin can open them up easily
- Keep records – missed collections, pest sightings, complaints
You don’t need to do this all manually. Waste carriers often provide collection logs or online dashboards – use them as evidence for EHO inspections.
Next up: how to make sure your team stays on top of waste handling – with the right training.
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 in itself 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 £10.99, includes downloadable certificate upon completion of exam)
