kitchen bins and refuse bags, kitchen bins, black bin liners, waste receptacles, heavy duty, rubbish

Bags and bins are an indispensable part of any kitchen or food preparation area. They must be used, looked after and cleaned properly to stop cross contamination and minimize any potential hazards from developing.

Re-usable bags

Re-usable bags in a food preparation area can quickly pick up bacteria. These germs in turn can be transferred to anything that is placed in the bag, creating a possible source of cross contamination.

The waste material that builds up in a kitchen bin is an obvious place for germs and bacteria to build up. Use them properly to cut down the chances of cross contamination and food poisoning.

• Pest proof
• Easily cleanable.
• Emptied regularly.
• Cleaned regularly and disinfected periodically.

Tips on having bins in the kitchen

• Only have small bins in the kitchen.
• They should have close fitting lids.
• Try to have foot operated pedal bins.
• Use bin liners where possible.
• They should not be overfilled with food spilling out of them.
• Waste material or bags must not be carried through food rooms from storage areas.

There should be a secure open area outside of the main food preparation area to store bins. If this is not possible then there should be an enclosed ventilated bin store area, again situated away from the main food preparation areas.