Standard Operating Procedure - WastageDisposal
Standard Operating Procedure - WastageDisposal
Purpose: This SOP outlines the steps for properly disposing of perishable items in a manner that
ensures compliance with all relevant regulations and standards.
Scope: This SOP applies to all employees at [Company Name] who are responsible for handling
perishable items that are no longer suitable for sale or consumption.
Responsibilities:
Store manager: responsible for ensuring that the SOP is followed and for overseeing the wastage
disposal process.
Wastage handler: responsible for properly sorting and disposing of the perishable items in
accordance with this SOP.
Quality control (QC) inspector: responsible for verifying that the perishable items have been
disposed of in accordance with this SOP.
Procedure:
Expired food
Spoiled food
Place expired and spoiled food in designated food waste bins. These bins should be clearly labeled
and located in an easily accessible area.
Dispose of other perishable items in accordance with any relevant local regulations or company
policies.
Check the food waste bins regularly to ensure that they are not overflowing. If necessary, dispose of
the waste in a timely manner to maintain a clean and orderly store environment.
Document the disposal of all perishable items on the Wastage Disposal Log. This should include the
date, time, type of item, and quantity of each item disposed.
Have a QC inspector verify the accuracy of the Wastage Disposal Log on a daily basis. The QC
inspector should sign and date the log to confirm that the entries are accurate.
Retain the Wastage Disposal Log for a minimum of [Number] years to meet regulatory requirements.
Record Keeping:
The Wastage Disposal Log must be completed and verified on a daily basis.
The Wastage Disposal Log must be retained for a minimum of [Number] years to meet regulatory
requirements.
Revision History: