Waste Management for Food Safety: General Handling for Schools

Waste management may seem like a cut-and-dry program to follow at any facility: throw away the trash and spoiled foods, then take the waste out to be picked up by your local waste management company. However, this could not be further from the truth, especially in a food processing facility. Mishandling of waste in food handling facilities has a major impact on the cleanliness of those facilities and preventing contamination of the foods produced. In this course, we explore food waste management by looking at different types of waste, their effects on food safety and your facility, and how each type must be properly stored, handled, and disposed of. By understanding waste management’s role in your Food Safety Program, you can help your facility follow proper waste management practices and prevent contamination.​

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Waste Management for Food Safety: General Handling for Schools
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Course Details

Learning Objectives

Full Course

Waste management may seem like a cut-and-dry program to follow at any facility: throw away the trash and spoiled foods, then take the waste out to be picked up by your local waste management company. However, this could not be further from the truth, especially in a food processing facility. Mishandling of waste in food handling facilities has a major impact on the cleanliness of those facilities and preventing contamination of the foods produced. In this course, we explore food waste management by looking at different types of waste, their effects on food safety and your facility, and how each type must be properly stored, handled, and disposed of. By understanding waste management’s role in your Food Safety Program, you can help your facility follow proper waste management practices and prevent contamination.​

Duration: 28 minutes

Language: EN

Author | Rebecca White

Rebecca White kick started from a young age, she has a strong passion for food from creating, discovering, and eating to the science, psychology, and technology that goes behind it. Her unique experience working in small eight-person startup teams, to traditional, established manufacturing facilities, and growing corporate R&D environments has led her to specialize in guiding food safety and quality throughout the innovation and R&D phases of product development, ensuring products for success at scale-up and manufacturing.

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