The waste area is well maintained, clean and tidy?

Each stream of waste has its own area for storage?

All kitchen staff have been trained in the process of composting and food waste management?

Staff have been trained in the use of the compactor?

Staff have been trained in waste stream segregation?

Staff with appropriate responsibilities have been trained in hazardous waste storage?

Waste bins contain the correct waste stream?

Gullies and drains are clear with no perceived risk of contamination?

Waste transfer notes are in place and up to date?

Waste site plan is in place?

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.