AFS 10.3

What can be compromised if waste is not properly managed in a food operation?

• Food safety

• Staff morale

• Interior design

• Marketing strategies

What are the risks associated with not controlling waste as mentioned in the text?

• Decreased profits

• Bacterial multiplication and attracting pests

• Improved efficiency

• Enhanced customer experience

According to the text, improper waste management puts a restaurant at risk of:

• Cross-contamination

• Staff illness

• Lack of customer feedback

• Higher restaurant operating costs

What is the best option for dealing with food waste according to the document?

• Open containers

• Trash cans with foot operated lids

• Recycling bins

• Compost piles

How should trash can liners be fitted for highly contaminated waste?

• Loosely to allow for more waste

• With double liners

• Without any liners for easy disposal

• Using single liners only

What is a suggested practice for removing food waste to reduce the chance of spillage?

• Remove when the liners are completely full

• Remove once a week regardless of how full the liners are

• Remove when the liners are half full

• Never remove the liners; just add more on top

What must be ensured about the outside waste areas?

• They should be open to air

• They must be kept clean and pest proof

• They should have open lids for easy access

• They must be located far from the premises boundary

What type of contract is required for waste removal from the premises?

• A residential waste removal contract

• A commercial waste removal contract

• A hazardous waste removal contract

• No contract is required

Why are pests attracted to food premises?

• Because of the availability of shelter for sleeping or nesting.

• Because food premises are usually warm.

• Because food premises contain everything most pests need to survive.

• Because pests prefer clean environments.

What is a legal requirement for establishments according to the Food Code sections 6-501.111 and 7-206.11-13?

• To provide food for pests.

• To use a licensed pest control operator for an integrated pest management program.

• To allow pests access to food storage areas.

• To clean the premises once a month.