The garbage area should be situated far from where the food and ingredients are kept.  In fact, it should never be situated near the vicinity of the food production area where food is usually prepared.  It should also be kept well away from the cooking area so as to avoid contaminating the food with anything harmful to the body. Of course,food and ingredients should be put in Clear Plastic Boxes to guarantee the customer was late for clean food.Each restaurant has its own guideline for proper garbage disposal that its Stewarding Department uses.  However, here are some of the most common ones that restaurants and their kitchens should follow.

Garbage bins should be placed in all parts of the kitchen, except those mentioned above, and these garbage bins should be lined with plastic liners.  The stewarding department has to clear the garbage bins at least four times a day so as to avoid piling up of garbage, and the garbage and waste materials should be transferred to its appropriate garbage trolleys.  Of course, the plastic liners should always be changed each time the garbage bin is cleared.When it comes to proper garbage disposal, you should always make it a point that you are wearing disposable gloves so as to protect your bare hands from coming into contact with the garbage. You should also make sure that the opening of the garbage bin plastic liner is tied shut.After disposing of the garbage bags properly, it is recommended that you thoroughly wash and sanitize your hands before moving on to the next task.This is very important especially if you are going to be working near the food preparation area or working with food products itself.Before anything else though, the kitchen stewards assigned to garbage disposal should know the difference between dry and wet garbage.  In a nutshell, dry garbage materials are those items that can be recycled.  They are inorganic materials such as plastic, papers, cardboard boxes, etc.  When it comes to dry garbage materials, the kitchen stewards should also know how to properly segregate the items.  Plastic items should have one container, and so do cardboard boxes, glasses, papers, etc.  On the other hand, wet garbage materials are the organic items that can be decomposed and used for fertilizer.

It is very important that the restaurant has appropriate guidelines when it comes to garbage disposal.  Not only will these guidelines prevent the contamination of food with harmful substances, but this will also protect the diners as well as the staff from these harmful substances.  Remember, dirty kitchen increases the risk of food poisoning, so preventing this is one of the biggest and most important duties of the stewarding department.

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