Subject: Disposal of Contaminated Foods

What will be done and who will do it?

New employees must:

• Review this procedure.
• Be trained by a team leader.
• Sign the training checklist.

All employees must dispose of all contaminated or potentially contaminated foods and ensure proper sanitation procedures are being followed after contaminated foods have been identified (refer to SOP - Cleaning and Sanitizing Food Contact Surfaces and SOP - Cross Contamination Prevention).

Potential sources of contamination include:

• Cross-contamination
• Cross Contact (allergens)
• Chemical
• Biological
• Physical

What must be done with contaminated foods?

• Identify foods which have become contaminated
• Separate contaminated and potentially contaminated foods from other foods to be used for human consumption
• Dispose of all contaminated and potentially contaminated foods including:
  • Food that has been served to a customer but not eaten.
  • Food that has not been stored using proper Time and Temperature Controls (refer to SOP - Controlling Time and Temperature During Preparation).
  • Food that is past its "use by" or "best by" date.
  • Food that has been tested and does not conform to food safety standards.
  • Food that you suspect may have become contaminated.
  • Food that is required to be disposed of as part of a food recall (refer to SOP - Handling An Outside Food Recall).

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate disposal practices for employees.
• Team leaders shall monitor employee disposal and refuse areas daily.
• Facilities staff must assure that waste and refuse is collected regularly (refer to SOP - Waste Storage and Disposal).

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who improperly or inadequately dispose of contaminated foods.
• Team leaders will verify that employees are storing and disposing of waste properly by visually monitoring employees during the shift.
• Team leaders will take immediate action to dispose of all contaminated foods.
• Team leaders must notify Director of any disposal issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.
• Food disposal log.

Created(Date): 6/14/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 6/14/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Document available here - 2.6 Disposal of Contaminated Foods SOP