Kitchen trash can

What differentiates a HACCP bin from a conventional bin?

A kitchen bin that complies with Haccp recommendations must first of all be without direct hand contact with the waste and potential sources of contamination . It is therefore advisable to choose a bin with a foot pedal control , or better still, one with an infrared cell control with a sensor like some hand towel dispensers . The bin must also be made of a suitable material, either epoxy-coated steel, stainless steel or plastic . In all three cases, the bin must be easy to clean and disinfect.

Understanding HACCP for Kitchen Trash Cans

The HACCP (Hazard Analysis Critical Control Point) system is a method for ensuring food safety . Regarding kitchen waste receptacles, the goal is to prevent contamination between clean and contaminated waste. Here are some recommendations for using and setting up your kitchen waste receptacles in compliance with HACCP standards.

Bin Position: Kitchen bins should be positioned to avoid any risk of contamination of food preparation areas. They should not be located directly under work surfaces and should be close to a clean preparation area to avoid contamination during food preparation.
Lid: A well-fitting lid is essential to limit the spread of odors and prevent the entry of insects and other pests. The lid should remain closed when the trash can is not in use.
Materials: Trash cans should be made of non-absorbent materials that are easy to clean and disinfect, such as plastic or stainless steel. Stainless steel is often much more expensive but can be a good choice for quality materials. The most common choice is plastic.
Trash Can Maintenance: Regular cleaning and disinfecting of interior and exterior surfaces using a cloth and a food-grade disinfectant cleaner is essential to prevent debris buildup and microbial growth.
Waste Management: It is important to ensure that waste is removed regularly and to have sufficiently strong garbage bags to prevent the bins from overflowing.
Staff training: Employees should be trained in good waste management practices, including the correct use of waste bins and the importance of keeping lids closed.
Continuous monitoring: Waste management procedures must be monitored regularly to ensure their effectiveness and that staff are following instructions.

By following these HACCP requirements, you will help minimize the risks of food contamination in your professional kitchen.

Pedal bin in the kitchen, the Haccp choice

Pedal bins are among the most hygienic options for commercial kitchens. Their design allows for contactless waste disposal, reducing the risk of cross-contamination.
The advantages of a pedal bin in a food or agri-food area
Hands-free, optimal hygiene: By operating the pedal, you avoid direct contact with the lid, thus limiting the spread of bacteria. This is particularly important in food preparation areas.
Tight-fitting lid: Pedal bins typically come with lids that close tightly, minimizing odors and preventing trash from being visible.
Sturdiness and durability: Many pedal bins are designed for heavy-duty use, with durable hinges and pedals that won't easily damage.
Ergonomics and ease of use: The pedal allows easy access to the bin, even when hands are full, thus facilitating waste management.

And what about selective sorting in the kitchen?

It is important to clearly distinguish between the selective sorting to be carried out in the kitchen when preparing food and the selective sorting to be carried out in the dining room for customers.
For the kitchen recycling bin, there are several sizes and several color codes allowing you to meet the majority of sorting cases that you will have to set up.
Regarding the implementation of a selective sorting solution for end customers in the dining room, particularly in fast food restaurants but not only, a complete system integrating the selective sorting of food waste and packaging will have to be put in place.