Deal with waste in food and drink operations

Business Sectors (Suites): Support Operations in Food and Drink Operations
Developed by: Improve
Approved on: 01 Jan 2019


This standard is about the skills and knowledge needed for you to deal with waste in food and drink operations.

You will need the skills and knowledge to store, sort, handle and remove waste products whilst adhering to health and safety, hygiene, legal and environmental regulations and procedures. You will also need to understand the environmental impact of waste, the alternative uses of waste and the hazards of handling waste.

The materials generated in food and drink operations are the product itself, by-product and recyclable and disposable waste.

This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in dealing with waste.

Performance criteria

You must be able to:

  1. use personal protective equipment in accordance with organisational requirements
  2. separate waste following company procedures
  3. handle waste safely and hygienically
  4. keep waste in the correct place and separated from ingredients and other products in accordance with organisational requirements
  5. use tools and equipment for the handling of waste, following company procedures
  6. remove waste from production areas
  7. store waste following organisational procedures
  8. regularly check production areas for waste that should be removed
  9. contain waste and avoid spillage when moving waste in production areas
  10. identify and report problems associated with the collection and storage of waste according to company procedures
  11. follow the legal and regulatory requirements, health and safety, hygiene and environmental standards and instructions

Knowledge and Understanding

You need to know and understand:

  1. forms of waste including solid, liquid, hazardous and recyclable waste
  2. types of hazardous waste - unfit for human consumption, health and safety hazard, legally restricted waste
  3. the importance of separating waste into types
  4. waste as a source of contamination and cross-contamination
  5. value of some types of waste as a source of income
  6. costs of waste - penalties, reduction in yields
  7. the importance of keeping records of waste
  8. procedures for handling of waste in production areas
  9. procedures for dealing with different types of hazardous waste and spillages
  10. procedures for dealing with waste intended for re-cycling, re-use or further processing
  11. the use of personal protective equipment when handling waste
  12. reasons for training staff in waste management
  13. hazards involved in the handling of waste
  14. hygiene and food safety problems associated with the separation, handling and storage of waste
  15. legal requirements for dealing with waste in food production areas
  16. hygiene and food safety problems associated with the use of by-products to be reworked to be processed for human consumption
  17. environmental impact of waste
  18. positive uses of waste
  19. the waste hierarchy


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN


Relevant Occupations

Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Food; drink; manufacturing; recycling; waste; disposal