WorksheetsAlways Food Safe: Waste Management
Total questions: 13
Worksheet time: 6mins
Why is waste management important in a food establishment?
To keep the kitchen looking clean
To prevent bacterial growth, pests, and cross-contamination
To ensure trash bins are emptied only when full
To reduce food costs
What is the best practice for handling trash inside food premises?
Using open-top trash cans for easy disposal
Removing trash when liners are half full to prevent spills
Storing waste in food preparation areas for quick disposal
Cleaning trash cans only once a month
Which of the following is a recommended best practice for food waste disposal?
Leaving waste to build up to maximize trash space
Storing waste near food prep areas for convenience
Using trash cans with foot-operated lids
Keeping waste outside without lids to reduce odors
Why should food waste be removed frequently from the kitchen?
To ensure staff do not have to take out the trash too often
To minimize the risk of pest attraction and bacterial growth
To allow for easier separation of recyclables
To ensure trash bags are full before disposal
What is an important factor when locating trash cans in a kitchen?
Placing them directly next to food prep areas for easy access
Ensuring staff must cross food prep areas to reach them
Keeping them within easy reach but away from food preparation areas
Using as few trash cans as possible to save space
Why is pest management important in food establishments?
Pests can contaminate food and spread diseases
Pests help break down food waste naturally
Pests are required for a balanced ecosystem in kitchens
Pests only affect outdoor areas, so they are not a concern indoors
What is a key part of an Integrated Pest Management (IPM) program?
Using pesticides only when pests are seen
Ignoring pest signs unless there is a large infestation
Preventing pests from entering the building through proper sanitation
Only reacting to pest problems instead of preventing them
What is the legal requirement for food establishments regarding pest control?
They must appoint a licensed Pest Control Operator (PCO)
They must personally handle all pest exterminations
They must have pest sightings before taking action
They must allow some pests as long as they do not contaminate food
What are some signs of pest activity in a food establishment?
Spilled food on the floor
Droppings, gnaw marks, and unusual odors
Open trash cans with food waste
Staff leaving doors open during deliveries
What is the most effective way to prevent pests from entering a food establishment?
Keeping doors and windows open for ventilation
Cleaning spills immediately and storing food properly
Only using chemical pesticides regularly
Letting natural predators control the pest population
Bare hand contact is allowed when
serving bakery foods such as bread and rolls
assembling a green salad
washing fruits and vegetables
slicing parsley for garnish
True or False: You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.
True
False
