Food waste accounting: movement, disposal, and collection reports
Food, grease-containing, packaging, and hazardous waste: what to record in the journal, how to link write-offs to product checks, and why a licensed contractor is needed.
Food waste seems minor until it comes up during an inspection. Proper accounting is not a formality: it protects against accusations of unauthorized sale of “substandard” products and shows that the write-off system works.
Waste streams
- Food waste — peelings, leftovers, and rejected finished products.
- Grease-containing waste — used fryer oil and grease traps.
- Packaging waste — PET, cardboard, and glass (kept separately).
- Hazardous waste — lamps, batteries, and some disinfectants.
What the journal should contain
- Date, waste type, and volume or weight.
- Reason: product check, expiry-date write-off, or scheduled clearance.
- Destination: container, contractor, or internal recycling.
- The collection report or contractor’s receipt must be attached to the entry.
The contract for food-waste collection must be with a licensed organization. “We made a deal with the farmer next door” carries a risk of a fine.
The service automatically links a write-off in the product-inspection journal to an entry in the waste journal. This prevents a record from writing off 3 kg as expired while listing only 1 kg as waste. The discrepancy is flagged for the manager.
All 45 SanPiN and HACCP journals are in one workspace. The free plan is free forever for up to 1 employee, with no card required.
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