PREVRA Waste Management Plan: Documented Procedures for Food and Packaging Waste
A structured plan for managing all waste streams in your food business. Covers segregation, storage, collection, and pest prevention — all areas an EHO will inspect.
Why waste management is a food safety priority
Waste is not just an environmental issue — it is a direct food safety hazard. Accumulated food waste attracts pests, creates odours, and becomes a breeding ground for bacteria. An EHO will inspect your waste storage area as thoroughly as your kitchen. Overflowing bins, missing lids, and waste stored near food deliveries are all common reasons for hygiene rating downgrades.
Under SFBB, waste management is a prerequisite programme. Your HACCP plan cannot work effectively if your waste handling creates cross-contamination risks. The FSA also expects food businesses to document their waste disposal procedures as part of their food safety management system.
Implementing your waste management plan in daily operations
This plan covers all waste streams: food waste, packaging, recyclables, used cooking oil, and clinical waste where relevant. For each stream, document how it is segregated, where it is stored, the collection schedule, and who is responsible. Include cleaning schedules for bin storage areas and a procedure for managing spills or leaks.
Digital SFBB helps you schedule and record waste-related tasks: bin cleaning, collection checks, and pest monitoring. Your waste management records are timestamped and organised for EHO review alongside your other food safety documentation.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
See planned features