This week's session looks at how to handle garbage and solid waste to avoid contamination..

1. Talk garbage, and how to handle it.
"Garbage" refers to waste that attracts pests and that can be a source of contamination. Proper garbage disposal begins with keeping garbage away from food and food-contact surfaces. After that:

Take it out!
• Garbage should be removed from your establishment as soon as possible.
• Be careful: Don't carry garbage from other areas through your food preparation areas.
• Always wash your hands after rhandling or removing garbage.

Use proper containers.
• Garbage containers should be covered, durable, leak-proof, easily cleanable, and pest- and water-proof.
• Containers may be metal or plastic, and may be lined with plastic or wet-strength paper bags.
• Outside containers must have tight-fitting lids.
• Clean and sanitize garbage containers away from food preparation and storage areas.

2. Discuss how to handle and reduce solid waste.
"Solid waste" refers to dry, bulky trash, such as bottles, plastic wrappers and containers, paper bags, and cardboard boxes. Talk to employees about what they need to watch for:

• When using mechanical compactors to compress cans or cartons, be sure to follow safety instructions and clean area after use.
• Cut or fold boxes and larger objects.
• Any disposal equipment should be used according to direction and only by approved personnel.
• Practice responsible recycling in accordance with local laws for storage and handling.
• Practice source reduction, decreasing the amount of material received and disposed.
• Always wash hands after handling or removing solid waste.
  

3. Conduct a group activity on the procedures for removing garbage and waste.

• Have employees identify where all garbage bags, containers, cleaning solutions and other equipment are stored.
• Ask experienced employees to demonstrate how to properly use equipment (compactors, pulpers) and remove waste.
  

4. Have your employees do one of the food-safety games provided here.