Objective
To maintain clean, odour-free, and hygienic bins throughout the restaurant. Regular cleaning prevents bacterial growth, unpleasant smells, and pest activity, and is a key part of food safety compliance.
1. Internal Bin Cleaning (FOH + BOH)
When: End of each shift or when soiled
Steps:
Wear gloves and apron.
Remove bin liner and dispose of waste properly.
Check for spills or food residue inside the bin.
Wash bin interior:
Use hot soapy water or degreaser.
Scrub inside with a brush.
Rinse with clean water (if possible).
Disinfect:
Spray entire interior and exterior with BS EN 1276 sanitiser.
Include lid, sides, and foot pedals.
Allow to air dry or wipe with blue roll.
Insert fresh liner and ensure it fits snugly.
Clean surrounding floor area if needed.
2. External Bin Area Cleaning (Waste Storage)
When: Weekly (or more often in summer or high-waste sites)
Steps:
Empty bins: Ensure waste has been collected.
Wear full PPE: Gloves, apron, and boots if needed.
Remove all loose debris: Around and underneath bins.
Scrub interior and exterior:
Use hot soapy water + degreaser.
Use a long-handled scrubbing brush.
Rinse thoroughly:
Use hose or pressure washer (if available).
Allow excess water to drain away properly (never into kitchen drains).
Disinfect all contact surfaces:
Spray with BS EN 1276-certified sanitiser.
Include bin lids, handles, and surrounding wall/floor.
Air dry before replacing lids or liners.
Check area for pests:
Report any droppings or signs of activity to management.
🚫 Important Reminders
Never clean bins near food prep or storage areas.
Always wash your hands after bin handling,even if gloves were worn.
Replace damaged or cracked bins immediately.
Ensure bin lids always remain closed to deter pests and odours.
Document cleaning as part of your daily cleaning log.