Posted By Bill Elliott
Hi - a bit more info would help -why are you storing it at all, what is the eventual disposal route? is it wet waste? is it segregated at all.

Posted By RL Michel
The canteen is here for our own employees to have lunch. What I wanted us to do is to bag the rubbish (remaining food), put them in the general waste bin and wait for them to be collected three times a week. We segregate plastic/cardboard/ etc. (15 different routes on site), so I think the usual route for general waste could be used.
But the manager of the people who are supposed to collect the bag from the kitchen (they are in sealed bins) and bring them to the bigger bins in our central waste store every day wants to know if there is any 'risk' for his people: accessing the waste store where there is still some food dated from the day before, any risk of bacteria proliferation etc. These big bins are emptied three times a week. Is there a limit for the quantity of food waste that can be kept on site considering that they are in the designated waste area and the bags are sealed, bins closed etc...
Any though about that?

Posted By Peter J Harvey
I think you are talking about percentages of waste here. If we are talking about kitchen food waste you will be required to have a trade waste contract with "kitchen waste" identified, your collection company would normally require this to be segregated but this may be dependant on the percentage in you bulker.

If we are talking about table waste, this is likely to be a low percentage, but "general food" must be identified in your contract.

As for the bacterial issues, I can not see this being a major problem, there does not seem to be any hand to mouth route, you are not double handling the waste and as you say it is collected three times a week. However you may have a smell problem ?