247SimpleTests
Food Handler · Facility Design and Management

How should a food establishment manage its waste and garbage to maintain food safety?

Reviewed by Jordan Morley, Editorial Lead at 247SimpleTests. Written by the 247SimpleTests Editorial Team from the official source material cited on every question.

Correct answer

Remove waste promptly, keep containers covered and clean, and store garbage away from food to avoid attracting pests and causing contamination

  1. A Never use lids on garbage cans
  2. B Let garbage accumulate to save trips
  3. C Remove waste promptly, keep containers covered and clean, and store garbage away from food to avoid attracting pests and causing contamination
  4. D Store garbage in the food-prep area

Why this is the answer

Proper waste management is part of facility food safety. Garbage and refuse should be removed from food-preparation areas promptly, stored in durable, leak-proof, pest-proof containers with tight-fitting lids, and kept clean to avoid odors and contamination. Outdoor dumpster areas should be kept clean with drains and lids closed. Accumulating garbage attracts pests (rodents, flies, cockroaches) and can contaminate food and surfaces. Managers ensure adequate waste-handling procedures and equipment. Effective waste management protects the facility from pest infestations and contamination, supporting overall sanitation.
Source: FDA Food Code — Waste Management

Practice more questions

This question is from our Food Handler Certification Practice Tests practice test. Take the full practice test to test your knowledge across all Facility Design and Management and other topics.

Take the Food Manager practice test →

About this topic: Facility Design and Management

Facility design and management questions cover approved materials and finishes, plumbing and backflow prevention, handwashing station requirements, ventilation, lighting, garbage handling and pest control. This is one of 16 Food Manager questions on facility design and management, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

Related questions

Facility Design and Management

What are key elements of facility design that support food safety?

 Facility Design and Management

What is the proper procedure for cleaning and sanitizing food contact surfaces in a three-compartment sink?

 Facility Design and Management

What is the food manager's role in pest management?

 Facility Design and Management

What are the key requirements for a hand-washing station in a food establishment?

State-specific guides

Need information for your state? Our state guides cover local requirements, fees, and what to expect on exam day.

California Texas Florida New York Pennsylvania Illinois Ohio Georgia

Recommended study materials

Study guide

ServSafe Manager 7th Edition (National Restaurant Association)

The official ServSafe textbook — the industry standard for food protection manager certification.

Check Price → Study guide

ServSafe Manager Practice Tests (Exam Study Group)

Full practice exams modeled on the ServSafe Food Protection Manager Certification test format.

Check Price → Study guide

Food Safety Management: A Practical Guide (Wiley)

HACCP systems, temperature control, cross-contamination, allergens, and food safety law explained.

Check Price →

As an Amazon Associate, CJ Affiliate, and AWIN publisher we earn from qualifying purchases. Links above are affiliate links. Full disclosure →