Introduction

Proper garbage disposal is an essential part of food safety and sanitation for any food handling operation. Food handlers who are tasked with taking out the trash must be extremely careful in how they handle and dispose of the waste to avoid contaminating food areas and spreading dangerous pathogens. There are very specific protocols food handlers must follow when taking garbage to outdoor dumpsters to ensure the safety of the establishment’s food.

When not done properly, throwing away garbage can put an establishment at risk for pest infestations, odors, and foodborne illness outbreaks. Dumping trash in the wrong manner allows food residue to build up and attracts rodents, insects, and other vermin. It also allows harmful bacteria like E. coli or Salmonella to transfer onto food prep surfaces and spread infectious diseases to diners. That is why it is so important for food handlers to adhere to strict standards and best practices when disposing of garbage in dumpsters.

In this comprehensive guide, we will review all the critical steps a food handler must follow when taking out the trash to an outdoor dumpster, including:

• Using proper garbage receptacles
• Maintaining cleanliness when transporting waste
• Using protective gear to stay sanitary
• Putting garbage in appropriate dumpster locations
• Storing waste safely to discourage pest activity
• Cleaning dumpsters and waste receptacles regularly
• Following local regulations for dumpster maintenance

Grasping and applying these crucial garbage disposal protocols is vital for any food handler working with an outdoor dumpster. Adhering to proper technique will prevent health code violations, fines, foodborne illness and contamination that could jeopardize an establishment. Let’s explore these best practices in detail.

Using Proper Garbage Receptacles

The first critical step is using proper garbage receptacles designed for food service. Food handlers should never place waste directly into outdoor dumpsters. Health codes require that waste be first thrown away in durable, leakproof containers with tight-fitting lids. These receptacles prevent leakages and spills of food waste while being transported from the food prep area.

Here are requirements for proper food service garbage containers:

• Must be made of solid, non-absorbent materials – stainless steel is ideal. Plastic containers are okay if thick and heavy duty.
• Should have tight-fitting lids that seal firmly to contain odors and prevent pest access.
• Wheeled containers make transporting waste easier for staff.
• Size should be adequate for the volume of waste generated.
• Should have durable, sanitary design for easy cleaning. Garbage cans must be washable.
• Should have handles or rollers that make dumping waste simpler.

Ideally, food prep areas should have two labeled receptacles – one for regular waste and another just for food scraps. Staff should call for frequent waste removal before containers overflow.

Following proper garbage sorting and using appropriate containers prevents messes that can contaminate workspaces. It also makes taking out the trash much safer and more efficient.

Maintaining Cleanliness When Transporting Waste

When waste receptacles are full, food handlers must then transport the garbage carefully to prevent messes or contamination. Here are the procedures they should follow:

• Make sure the lid is tightly sealed and waste cannot spill out when moving the container.
• Designate a specific pathway from the food prep area directly outdoors to the dumpster. Mark it clearly.
• Only take one container at a time and use both hands to move it safely.
• Never stack waste containers or overload them to an unstable point.
• Roll or carry the container slowly to avoid bumps or spills.
• Avoid passing through any food preparation areas when taking waste outside.
• Outdoor walking surfaces should be smooth and clean. Avoid dirt or mud.
• Immediately return inside and wash hands after placing waste in the dumpster.

These measures prevent waste spillage that can spread germs in the facility. Food handlers should never track garbage through cooking spaces. Any spots where waste spilled must be thoroughly sanitized. Maintaining clean transport and disposal routines is a must.

Using Protective Gear to Stay Sanitary

Food handlers must also wear proper protective gear when taking out the trash to avoid contamination:

• Gloves – Staff should always wear heavy duty single-use gloves and toss them after handling waste.
• Aprons – Wear an apron over the front of clothing while dumping trash.
• Closed-toed shoes – Sturdy non-slip shoes protect feet from sharp debris.
• Dust mask – For malodorous waste, a mask prevents gagging.

Handwashing is required any time after gloves are removed. Aprons may also need laundering if soiled. Proper gear is the first defense against germs and protects the facility’s food from contamination via staff.

Putting Garbage in Appropriate Dumpster Locations

Food handlers must be careful in where they deposit waste in outdoor dumpster areas. Follow these guidelines:

• Dumpsters should be located away from facility entrances or food prep access points.
• Avoid placing dumpsters near air intakes which can circulate odors inside.
• Bins must have tight-sealing lids and remain closed when not actively dumping trash.
• Outdoor waste areas should have drainage for rinsate and washdown.
• Only deposit garbage inside an approved bin – never on the ground.
• Close dumpster lids securely after disposal to contain waste.
• Areas around dumpsters must stay clean of debris or liquid spills.
• Post signs reminding staff to wash hands after handling waste.

Proper dumpster placement keeps garbage smells, pests, and contamination away from food flows. It also enables easier cleaning of waste areas.

Storing Waste Safely to Discourage Pests

Another key duty is that food handlers must take steps to safely store waste in dumpsters between collections. This involves:

• Keeping lids sealed tight so pests cannot get in.
• Storing only bagged waste inside, no loose materials.
• Having deodorizers inside bins to help control odors.
• Keeping exterior bin surfaces clean and free of food debris.
• Making sure drain tubes underneath remain unclogged.
• Using tightly sealed waste bags that do not leak or burst.
• Using dumpsters lined with heavy plastic garbage bags.
• Keeping dumpster area surroundings clean.
• Scheduling frequent waste collection to avoid overload.

With proper storage protocols, dumpsters are much less likely to attract rodents, flies, roaches and other pests. Staff should immediately report any pest sightings near waste areas.

Cleaning Dumpsters and Waste Receptacles Regularly

Vigilant cleaning is equally important. Here are rules food handlers must follow for dumpster maintenance:

• Interior walls should be scrubbed and power washed weekly at minimum.
• Use disinfectant cleanser rated for food service use.
• Schedule deep cleaning between waste collections.
• Immediately spot clean any spills or leaks.
• Monitor dumpster areas for cleanliness daily.
• All waste receptacles must be washed regularly in the pot sink.
• Never allow excessive food debris or grease buildup.
• Rearrange schedule if more frequent cleaning is needed.
• Ensure drain tubes are cleared and functional.
• Monitor for any foul odors and address source.

Consistent cleaning and inspection helps enormously in controlling odors and keeping pests away. Dirty dumpsters become breeding grounds for contamination otherwise.

Following Local Regulations for Dumpster Maintenance

Lastly, food handlers must ensure dumpsters adhere to all standards mandated by local health codes including:

• Obtaining required permits and schedules for waste collection.
• Following rules on dumpster placement and required features.
• Abiding by guidelines on cleaning frequencies and processes.
• Keeping inspection records up to date for review.
• Ensuring adequate leakage protections are in place.
• Addressing any violations or issues cited promptly.
• Calling for repairs if dumpsters are damaged or unsealed.

Staying compliant with all local regulations is essential. Failure to do so can result in fines or even suspension of food handling permits.

Key Takeaways on Proper Dumpster Use for Food Handlers

• Always use tight-sealing waste bins and transport carefully.
• Wear protective gear when handling garbage.
• Place dumpsters away from food areas.
• Store waste securely to avoid pest issues.
• Maintain cleanliness through constant washing.
• Follow all mandated health code rules.

Observing these simple guidelines goes a long way towards proper disposal of refuse. When food handlers actively practice safe and sanitary habits around dumpsters, it becomes far easier to avoid contamination or illness. Be vigilant and take all necessary steps to keep garbage and waste residue away from food flows and prep environments.

The health of customers depends on it!

Frequently Asked Questions About Dumpster Use for Food Handlers

Food handlers often have many questions about proper protocols for dumpster use and waste disposal. Here are answers to some of the most common FAQs:

Q: How often should dumpster areas be cleaned?

Dumpster cleaning should happen on a daily and weekly basis. Daily spot cleaning for any spills, messes or overflow is important. Weekly deep cleanings to wash down all surfaces should be scheduled when the dumpster is emptiest.

Q: What products can safely be used to clean dumpsters?

Commercial disinfectant cleaners formulated for food service are best. Avoid toxic solvents. Sanitizers and degreasers are useful for breaking down grease deposits. High pressure hot water also helps cut grime.

Q: Should food waste go directly into an outside dumpster?

No. Food waste should always first go into a smaller transportable waste bin with a tight lid in the facility kitchen. The sealed container can then be carried out for dumping. Never empty open buckets of food waste directly into a dumpster.

Q: How can you tell when a dumpster needs more frequent waste collection?

Signs a dumpster needs more pickup cycles include overflowing garbage, inability to fully seal lids shut, putrid odors, pest sightings, leakage and excess debris around the container.

Q: Can other items like recyclables go into food service waste dumpsters?

Ideally not. Having centralized waste-only dumpsters prevents contamination of recycling streams. Some operators may allow bagged recyclables if a second dumpster is provided. Never put liquids, hazardous waste or electronics into food waste dumpsters.

Q: What temperature of water is needed when power washing dumpsters?

Around 180-195°F is optimal for cutting grease and breaking down organic residue during dumpster power washing. Lower temperatures are less effective for sanitizing porous surfaces thoroughly.

Q: Should dumpsters be kept locked?

Locking dumpster lids is a smart precaution where possible to prevent unauthorized use or illegal dumping which could create risks. Storing waste properly inside also prevents the need to lock the lids.

Q: How far should dumpsters be kept away from establishment entrances?

For food service, a general rule of thumb is to allow at least 30 feet of distance from any doors, windows or intake vents. Following local guidelines for minimum separation distances is advisable however.

Q: Can food handlers transport waste through food prep areas?

Absolutely not. Food handlers should follow clear designated paths from the back kitchen directly outdoors to the dumpster area. No garbage should ever traverse active cooking or ingredient areas due to contamination risks.

The Importance of Proper Dumpster Use and Maintenance

Maintaining clean and sanitary dumpster areas is an overlooked but incredibly important responsibility in food service operations. When food handlers neglect safety protocols around waste disposal, it puts the business at serious risk for health code violations, fines, and guests becoming ill.

By training staff thoroughly on proper procedures for waste collection, transport, dumpster storage, and cleaning, establishments can avoid these negative consequences. Diners will have assurance their eating experience is a safe one. Inspectors will be impressed by compliance instead of issuing citations. And the public reputation will grow thanks to reduced consumer complaints.

Beyond just compliance, there are many additional benefits when dumpsters are properly maintained:

Reduced operating costs – Well managed waste areas require less overall labor, cleaning supplies, maintenance, and excesscollections.

Improved sustainability – Keeping garbage segregated and free of contamination improves recycling rates and reduces unnecessary landfill waste.

Boosted morale – Neat and odor-free outside areas improve working conditions for staff.

Peace of mind – Management has confidence that health standards are fully met.

By tackling dumpster operations as an important facet of the overall food safety program, rather than an afterthought, food businesses can achieve wide-ranging gains. The procedures outlined here provide the blueprint that food handlers need to uphold proper standards around waste disposal. When outdoor dumpsters are treated with care and discipline just like any food prep surface inside the kitchen, it creates the level of excellence and trust that leads to a thriving establishment.

Conclusion

Handling and disposing of refuse properly is an integral responsibility of food handlers working with an outdoor dumpster area. By adhering to the protocols outlined here for using durable receptacles, maintaining clean transport, staying protected with gear, depositing waste appropriately, storing garbage securely, constant cleaning and close regulation compliance, staff can ensure this task is completed safely and effectively.

With the right knowledge and vigilance, the risk of contamination, pest infestations, and health code violations from improper garbage disposal can be completely mitigated. Taking the time to instill excellent dumpster habits in all food handlers provides assurance to customers, regulators and owners alike that the establishment puts health and safety first.

So reinforce these crucial guidelines with all employees. Keep reference quick tip sheets available near dumpster areas. Lead by example. Provide training updates as techniques improve. Make dumpster sanitation a topic in every employee review. Place proper garbage procedures at the forefront of food safety plans. Treat the lowly dumpster with the same level of respect and attention due to the finest cooking equipment, and gain the many benefits that come with this approach.

Every food handler shares the important responsibility of proper refuse disposal. By working together to uphold the highest standards around dumpsters, staff can maintain a facility committed to impeccable food safety from trash can to table.