Rubbish

Where must rubbish from service areas be stored

• In open bins inside the premises

• On the floor until end of the shift

•  In covered bins

• Outside without cover

Answer explanation

C. In covered bins Covered bins are necessary to keep the food handling area tidy, prevent attraction of pests, and reduce the risk of contamination.

When should rubbish be removed from inside the premises?

• At the end of each week

• At the start of each shift

• At the end of each shift

• Once a month

Answer explanation

C. At the end of each shift Removing rubbish at the end of each shift ensures that the food handling area remains clean and reduces the risk of attracting pests and cross-contamination.

How should bins be cleaned?

• With water only

• With a spray sanitiser only

• With detergent, followed by a spray sanitiser

• With bleach once a week

Answer explanation

C. With detergent, followed by a spray sanitiser Washing bins with detergent and then using a spray sanitiser ensures that bins are properly cleaned and sanitized, reducing the risk of contamination.

What does the regular removal of rubbish help to discourage?

• Food wastage

• Insects, rats, or mice in kai preparation areas

• Efficiency in the kitchen

• The use of plastic bags

Answer explanation

B. Insects, rats, or mice in kai preparation areas Regular removal of rubbish helps to discourage the presence of pests like insects, rats, or mice in areas where food is prepared.

Why is reducing the risk of cross-contamination important in the removal of rubbish?

• It improves the smell of the kitchen

•  It ensures that rubbish is removed more often

•  It keeps food safe from being contaminated with harmful bacteria

• It makes the bins lighter to carry

Answer explanation

C. It keeps food safe from being contaminated with harmful bacteria Reducing the risk of cross-contamination is crucial to maintain food safety and prevent the spread of harmful bacteria.

What determines the procedures for rubbish removal and types of containers used?

• Personal preference

•  The requirements of the establishment and food handling regulations

•  The size of the kitchen staff

•  The brand of cleaning products used

Answer explanation

B. The requirements of the establishment and food handling regulations The procedures for rubbish removal and the types of containers used depend on the establishment's specific requirements and food handling regulations.

What should be done with the smaller rubbish container after emptying it into a larger one?

• It should be left as it is until the next use

• It should be replaced with a new one

• It should be washed and sanitised

• It should be discarded

Answer explanation

C. It should be washed and sanitised After emptying a smaller rubbish container into a larger one, the smaller container should be washed and sanitised to maintain hygiene standards.

What must a handler do after dealing with rubbish and before continuing with other tasks?

• Take a break

• Wash their hands thoroughly

•  Change their uniform

• Check the expiration dates on food items

Answer explanation

B. Wash their hands thoroughly Handlers must wash their hands thoroughly after dealing with rubbish to prevent cross-contamination and maintain good hygiene practices before resuming other tasks.

What action should you take if you notice signs of contamination caused by waste or rubbish?

• Ignore it until it goes away

• Clean it up yourself without telling anyone

•  Report it to a supervisor

• Spray fragrance to cover any bad smells

Answer explanation

C. Report it to a supervisor It is important to report any signs of contamination caused by waste or rubbish to a supervisor to ensure appropriate measures are taken to address the issue.

What ensures that the premises meet its requirements under the food hygiene regulations regarding rubbish removal?

• Using fragranced bin liners

• Having a large staff

•  Serving fewer customers

• The regular removal of rubbish and maintaining cleanliness

Answer explanation

D. The regular removal of rubbish and maintaining cleanliness Regular removal of rubbish and maintaining cleanliness are key practices that ensure a food handling establishment meets its hygiene requirements according to regulations.