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Keep the workplace clean:
Content guide
Contents
Overview
Key terms
2
2
Keep the work area clean and tidy
Workplace hygiene and the law
Maintain a clean workplace
Clean and sanitise
Cleaning schedules
2
2
3
3
6
Handle, clean and store equipment
Tips for handling and storing equipment
Handling linen
8
10
11
Handle and dispose of waste
Garbage disposal
Disposal of recyclable materials
11
11
13
Identify and report signs of pests
Pests that invade kitchens
Rules for pest control
Reporting signs of pests
13
14
16
16
Summary
16
More resources
17
Sample answers to 'My workplace' questions
18
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Overview
Keeping your workplace clean means having a systematic and thorough
approach to keeping work and storage areas clean, sanitised and free from
garbage and pests. It also means following hygienic practices for handling
equipment and disposing of waste or garbage.
All of this is necessary to prevent or minimise the risk of crosscontamination of harmful bacteria, chemicals or even disease. This would
pose significant safety hazards for customers and staff.
This Content guide will help you:

Keep the work area clean and tidy.

Handle, clean and store equipment.

Handle and dispose of waste.

Identify and report signs of pests.
Key terms
You can look up these key terms in the online Knowledge base.
Cleaning and sanitising
Cleaning chemicals
Cleaning equipment
Garbage disposal
Handle and store equipment
Handle linen
Pests
Recyclable materials disposal
Keep the work area clean and tidy
Workplace hygiene and the law
Customers rely on food staff to provide food that is safe to eat and a clean
environment. Following workplace hygiene rules will ensure:
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
you are clean

the environment is clean and safe.
This will help encourage customers to return. When you follow workplace
hygiene rules, you will be complying with food laws. These laws place a
great responsibility on anyone who is handling food in a food business.
They are there to ensure food remains ‘safe and suitable’ for your customers
to eat.
Throughout this guide, relevant legislation will be highlighted from the
Food Standards Code: Standard 3.2.2 - Food Safety Practices and General
Requirements.
Maintain a clean workplace
Clean working conditions are essential in preventing food safety hazards.
Your responsibility is to make sure that all food preparation and service
areas are kept clean according to good hygiene practices. Not only do health
requirements demand this, but we also want customers to know we are
maintaining the highest of standards in cleanliness.
Clean and sanitise
Cleaning and sanitising procedures aim to eliminate or reduce the presence
of bacteria that cause contamination. Bacteria that contaminate food come
from the surfaces and equipment used to process, store and transport food.
The quality of food products is directly related to the level of cleanliness
and sanitation in the work area.
Cleaning is the process of removing dirt and soil from surfaces and
equipment. Sanitising reduces the micro-organisms to a safe level.

All surfaces in a kitchen need to be kept clean.

Only food contact surfaces need to be sanitised.
Methods of sanitising include:

steam

hot water (at least 77°C)

chemical sanitiser.
Check the manufacturer’s instructions when using a detergent or chemical
sanitiser to ensure you use the correct concentration and contact time.
There are two areas to consider when cleaning premises:
1
the physical environment
2
the equipment used in the cleaning process.
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Cleaning the physical environment
The physical environment includes:

floors

walls and fixtures

food preparation and service areas

storage areas
Floors
Kitchen and dining room floors need to be swept or vacuumed and washed
at the end of every working day, as dirty floors attract vermin and pests. The
kitchen includes all food preparation areas as well as the wash up area.
Floors in the equipment and dry stores should be swept daily, and washed at
least once a week.
Spills should be mopped and dried as soon as they happen, otherwise they
become hard to clean later and people might slip on them. Dirt left for a
long time will attract cockroaches and other vermin.
Fixed carpets and matting in dining rooms, passages and stairways should
be vacuumed or swept every working day. You will need to steam clean or
shampoo the carpets occasionally.
Walls and fixtures
These are cleaned with warm water and detergent at least once a week,
although it does depend on how dirty they get — clean splashes straight
away. Once a month, brush and sweep ceilings. This is a good time to
remove dust from the top of girders and piping, window and door ledges,
and electric light fittings. Remember to remove or cover all food products
and equipment prior to doing this job.
As well as dusting the ventilation hoods on a monthly basis, make sure the
underside of the ventilation hoods are wiped at least once a week.
Food preparation and service areas
The food preparation and service areas require special attention. If they
aren't kept really clean then the chances of food contamination increase.
These areas need daily cleaning because food is constantly being handled
here. This usually happens at the end of the day, but if a lot of food
preparation is done you will need to clean sooner and more often.
Most shelves, counters and tables in the kitchen area are stainless steel.
They are easily cleaned with detergent and a brush, then rinsed with water,
sanitised and dried.
Once a week wipe them with a weak acid solution. This prevents mineral
deposits and film from forming, and keeps stainless steel bright and shiny.
This is called ‘de-liming’. Counters, tables and food display cabinets should
be wiped over with an all-purpose cleaner regularly and given a thorough
clean and sanitise at the end of the day.
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Always use gloves when using caustic or acidic washing solutions. Don't
forget to wash the acid off with a fresh water rinse and then wipe dry to
prevent chemical contamination.
Storage areas
Food and utensil cupboards should be cleaned once a week. Generally
shelves and cupboards used for storing linen and crockery are cleared and
cleaned at least once a month.
Refrigerators, freezers and cool rooms need to be kept clean and defrosted
regularly. The outside of refrigerators and cool rooms are cleaned daily
while the insides are cleaned and sanitised weekly. Freezers are sanitised
monthly.
Defrosting needs to be carried out when ice build-up is more than 5mm;
plan ahead to defrost and clean on a day when food stocks will be low.
Cleaning is a good opportunity to check drainage holes, door seals and light
bulbs. Report any problems so they can be fixed promptly.
Summary of cleaning tasks
Cleaning tasks
Places to clean
Cleaning tasks
Floors
Kitchen & dining
room
Sweep or vacuum and wash daily
Dry store
Sweep daily and wash at least weekly
Carpet or mats
Vacuum or sweep daily. Steam clean or shampoo the
carpets as required
Walls
Clean splashes straight away. Clean thoroughly with
warm water and detergent weekly
Ceilings
Brush and sweep once a month
Ventilation hoods
Wipe the underside at least weekly. Dust top of the
hood monthly
Food
preparation
& service
areas
Shelves, benches,
counters & tables
Clean and sanitise daily. Wipe over with a weak acid
solution weekly
Food display
cabinets
Wipe over with all-purpose cleaner regularly.
Thoroughly clean and sanitise at the end of each day
Storage
areas
Food & utensil
store
Clean weekly
Linen & crockery
store
Clean monthly
Refrigerators &
cool rooms
Clean outside daily. Clean and sanitise the insides
weekly
Freezers
Defrost, clean and sanitise monthly or when ice buildup is more than 5mm
Walls and
fixtures
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The most important part of cleaning is paying attention to detail. Dust and
dirt collects in all sorts of odd places, like on top of pipes and doorframes,
and behind ovens. Paying attention to detail means cleaning obvious mess
and looking for dirt in hidden areas. Removing all dirt will reduce the
chance of breeding bacteria and attracting pests.
Many establishments have areas that are not technically food areas—office
areas, staff rooms, gaming areas, function rooms, guest rooms, garbage
areas and even outdoor areas—where food is consumed and food waste is
left. When these areas are left dirty, pests are attracted and once in the
building they will search out other areas to live.
Cleaning the cleaning equipment
Looking after cleaning equipment helps prevent food and food preparation
surfaces becoming contaminated.
Cleaning equipment includes:

scouring cloths

scrubbing brushes

dishcloths

mops

dusters

brooms.
Cleaning equipment should be washed, dried and sanitised after each day’s
use.
Colour-coding of cloths helps to prevent cross-contamination by ensuring
that cloths used for food contact areas haven’t been used for other tasks such
as cleaning toilets or wiping spills from floors.
Cleaning schedules
A cleaning schedule sets out what needs to be cleaned, when and how it
should be cleaned, by whom and the standard required. It may also include
the chemicals to be used. It helps to ensure that no tasks are forgotten or
omitted.
Below is a short example of a cleaning schedule.
Sample cleaning schedule
Work area or
equipment
When to clean
After use
Chopping boards
If changing from raw
to cooked foods
How to clean/chemicals
to use
Who will
clean
Wash with hot water and
detergent and sanitise
Person using
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Work surfaces
As needed
Wash with hot water and
detergent and sanitise
Person using
Sweep then mop with hot water
and floor cleaner. If rinsing with
hose, squeegee to remove
excess water
Kitchen hand
Daily after emptying
Wash with hot water and
detergent and sanitise
Kitchen hand
After use
Caustic cleaner
Person using
End of each day
After any spills
Tiled floors
Garbage bins
Daily at the end of
each shift
(after emptying)
Grills
Drain. Rinse interior.
Bain-marie
Refrigerators
End of service
After any spills
Weekly
Remove all dishes and lids and
wash. Clean glass inside and out
with glass cleaner
Wash with hot water and
detergent and sanitise
Food service
attendant
Kitchen hand
Using and storing the cleaning chemicals
Cleaning chemicals are always stored in a separate location to where food is
stored. This is to avoid contaminating the food with any spills or odours.
Here are some other essential things to note when it comes to storing and
using cleaning chemicals:

Never mix chemicals together.

Always follow the manufacturer's instructions.

Use the right amount—no more or less than instructed.

Clean up spills straight away.

Label all containers clearly with a label supplied by your chemical
company.

Ensure all tops are secure and containers kept clean.

Always store chemicals in the correct containers and never in food or drink
containers.

Wear protective equipment such as gloves and a waterproof apron to
protect your skin. Some chemicals can damage your skin. Some chemicals
may require you to wear a face mask or goggles.

Always use cleaning chemicals in a well-ventilated area.
My workplace
Activity1
a) What kind of cleaning products are used in your workplace?
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b) Which surfaces in your workplace need to be sanitised?
Answer:
Handle, clean and store equipment
Equipment, cutlery and crockery will all carry bacteria if not properly
cleaned and sanitised and kept dry. Washing dishes effectively is a vital part
of the hygiene procedures of any hospitality workplace.
How do you clean equipment effectively?
Commercial dishwashers efficiently remove dirt and grease and sanitise
kitchen equipment. The machine must:

wash for at least 60 seconds at a minimum of 55°C

rinse for at least 10 seconds at a temperature of at least 77°C (or 50°C if a
chemical sanitiser is used).
Washing up by hand is preferable for larger or awkward items. It should be
done using a three bowl sink:
1
One bowl must contain water at 45°C and detergent for washing.
2
The second bowl must contain clean hot water for rinsing.
3
The third bowl must contain clean water of at least 77°C for sanitising or a
chemical food grade sanitiser.
4
Items must be left to soak in this water for a minimum of 30 seconds to be
effectively sanitised.
5
Items should be allowed to air-dry.
Remember:

Scrape away excess dirt and rinse items before washing.

Wash equipment from least to most dirty.

Change washing up water regularly.
Tips for cleaning equipment

Washing up should be done away from food preparation areas.

Wash cutlery and tableware separately from greasy pans and equipment.

Glassware should be washed separately and, if possible, have its own
dishwasher.

Use the correct detergent as some have a bad effect on certain metals.
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Crockery and cutlery
Washing should be done as soon as possible. If not, it will be harder to clean
and you are giving bacteria time to multiply. When hand washing during
rush hours, you may accidentally miss some of the steps, which makes
machine-washing a better option.
Pots and pans
In many kitchens pots and pans are cleaned by hand. If food is baked on,
then soaking may be an added step. Don't forget to stack and clean dirty
pots, saucepans and frypans in order from least to most dirty.
Kitchen utensils
Utensils include:

rolling pins

stainless steel spoons

ladles

strainers

colanders

knives

whisks

fry pans

chopping boards.
Utensils require careful cleaning so that they are readily available and longlasting. Chopping boards require scrubbing with a brush, rinsing and airdrying. They should be cleaned and sanitised after each use.
Large powered equipment
This equipment includes:

ovens

salamanders

bain-maries

exhaust hoods and canopies

deep fryers.
Usually when a major item of equipment is purchased it comes with an
operating manual and cleaning instructions. These should be kept close to
the machine at all times — it's a good idea to keep them in a plastic folder
so that they don't get wet or stained.
Before cleaning major machinery and equipment make sure you read the
manufacturer's cleaning recommendations, or ask for help. Electric powered
equipment should always be unplugged before cleaning.
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Mobile and bench top powered equipment
Examples of this equipment are:

mixers

mincers

separators.
Most of this equipment needs to be cleaned after each use. Like major
equipment, it is important that you read the manufacturer's instructions
before cleaning. Make sure you unplug electric powered equipment before
cleaning, wipe sharp blades from the centre, and test that equipment is
working after cleaning and reassembling it.
Miscellaneous equipment
Examples include:

weighing scales

trolleys.
This equipment needs cleaning before and after it is used for perishable
goods that could become contaminated through contact with surfaces, for
example, when weighing meat and poultry on delivery and transporting it to
the store. Meat and poultry may leave juices behind which must be cleaned
immediately to prevent cross-contamination to other goods.
This equipment should be regularly wiped over with an all-purpose cleaner
and then rinsed, and sanitised at the end of the day.
Tips for handling and storing equipment

Remember items that have been through a dishwasher have been sanitised.
The same gloves must not be worn when loading and unloading the
machine.

Avoid contact with areas of equipment that will come into contact with
food, such as the end of utensils and the inside of glasses.

Avoid touching the inside of disposable food containers such as takeaway
containers and foam cups.

Equipment should be stored in a clean, tidy area to prevent it being
contaminated. Pots, pans, bowls and containers should be stored upside
down to prevent dust and dirt from falling in.

China and glass should be handled carefully as chipped or cracked items
will have to be thrown out. Chipped or cracked crockery not only looks
unattractive but can also harbour bacteria, posing a health risk.
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Handling linen
Linen should be changed regularly to prevent bacteria being transferred to
food and food contact surfaces. Tea towels and handtowels can provide the
ideal conditions for bacteria to grow.

Use separate cloths for drying hands, drying dishes, wiping spills and
cleaning plates before service. Ideally equipment should be air-dried.

Have a container in the kitchen to collect used tea towels, cloths, etc,
which is separate from where clean linen is stored. Empty it at the end of
each service.

Wear gloves while sorting linen.

Handle and store clean linen carefully to prevent it becoming
contaminated.
My workplace
Activity 2
How do you ensure that items washed by hand in your workplace are thoroughly
cleaned and sanitised?
Answer:
Handle and dispose of waste
There are strict guidelines involved in the disposal of kitchen waste. Waste
must be removed using the correct method, as health regulations ban any
waste being re-used, given away or fed to animals — the health risks are too
great.
Waste should be separated into either garbage or recyclable materials.
Garbage disposal
Garbage containers are a source of bacteria and if not properly maintained
they can attract pests and vermin such as cockroaches, flies, rats and mice.
Food scraps should be removed from the kitchen daily. In warm climates,
food scraps should be stored in refrigerated storage until a waste removalist
collects them.
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Garbage requirements for food premises are outlined in Standard 3.2.3
Food Premises and Equipment [Clause 6]. This clause requires that storage
facilities for waste are suitable for the volume and types of garbage
produced by the business. In addition, garbage storage facilities must not
provide a breeding ground for pests and must be capable of being easily and
effectively cleaned.
Loading docks are usually the place where garbage is held until collection.
This is also where deliveries of food, beverage, clean linen, paper goods, etc
are made. Cleanliness of garbage areas is vital to prevent contamination of
goods on arrival to the establishment. A dirty and festering rubbish bin full
of rotting food — while unpleasant to us — is very attractive to pests.
Rules for handling garbage
Always:

Clean garbage containers after emptying every day.

Line all garbage containers.

Sort garbage into recycled and non-recycled items and store in
appropriate containers.

Wear gloves when handling syringes and pick up by the plastic end,
avoid touching the point of the syringe.

Wrap broken glass in thick paper to protect garbage handlers from
injury.

Keep lids on bins to prevent pests.

Clean the lidded garbage collection bin and dispose of dangerous items
such as syringes in a special container.

Wash your hands after handling garbage — to prevent bacteria from
garbage being transferred to food and to protect your own health.
Do not:

allow garbage bins to overflow

use garbage bins for food storage or for transferring ice.
Recalled and contaminated food
Food that has been recalled by the manufacturer or contaminated foods
should be carefully packaged, labelled clearly and separated from other
foods to prevent contaminating other foods and food handling areas.
Contaminated waste
Staff who handle contaminated waste items such as syringes, tissues,
bandages, sanitary products, condoms and even broken glass may also face
serious illness, such as Hepatitis B if they are not careful when handling
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waste. Always wear gloves and wash your hands after handling such waste
to ensure you do not become infected.
Report:

a needle stick injury or cut from broken glassware

when there are no bin liners available

if bins or the main waste area are dirty or smell

if there are not enough bins

signs of pests in garbage areas.
Disposal of recyclable materials
The items that are collected for recycling and how they are sorted will vary
according to your local council practices. Glass bottles, cans, tins, paper and
cardboard are all recyclable.
Recyclable materials should be handled with the same procedures and
precautions that apply to garbage.
Packaging materials can contain pests and should therefore be removed
from food storage areas. Cardboard boxes should be flat packed to reduce
volume.
Oils and grease should never be poured down the drain as it can block
drains and contaminate waterways. Oil is usually stored in large drums and
can be recycled.
My workplace
Activity 3
Standard 3.2.3 Food Premises and Equipment of the Food Standards Code states
‘garbage storage facilities must not provide a breeding ground for pests’. How do
you do this in your workplace?
Answer:
Identify and report signs of pests
Everybody in hospitality needs to prevent pests coming into their work
areas. As hospitality professionals, we must be vigilant about hygiene in
food prep areas. Insects and animals carry lots of bacteria with them, so it's
important not to let them anywhere near food preparation areas.
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Pests that invade kitchens
The main pests that tend to invade kitchens are:

rats and mice

cockroaches

flies

dogs, cats and birds.
Pests that invade kitchens can:

contaminate the areas and equipment they come in contact with

destroy food and cause wastage

damage the reputation of a business

result in prosecution or a cleanup notice .
Food businesses have a legal obligation to control pests under clause 24 of
Standard 3.2.2 Food Safety and General Requirements.
Signs that you have pests
Common pests
Signs
Flies
Look for brown spots on walls and ceiling.
Cockroaches
You might see them in areas such as behind ovens and fridges,
around hot water services and grease traps, under equipment
and boxes.
Rats & mice
Look for smears along the bottom of walls and black
droppings. You may also notice gnawed food packaging and a
strong urine smell.
Weevils
The presence of webs or grubs in cereal foods.
Rats and mice
Rats and mice will find a way in through small holes or cracks — in the
floor, walls, around skirting boards or through drainpipes or ventilators.
Apart from the damage these rodents cause they have also been responsible
for the spread of devastating diseases such as the bubonic plague.

Block up any holes you find or cover them with wire mesh to keep these
pests out.

Never leave food scraps lying around as they attract mice and rats.

Make sure that, at the end of every day, all food items have been put away
properly, and that the premises are thoroughly cleaned.

Rats really like rubbish bins, so make sure that the lids are kept on bins and
that they are emptied and cleaned regularly.
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Cockroaches
Cockroaches live in cracks in walls and floors, and behind pipes and
machinery. They also like warm places, such as the brickwork behind
stoves.

Block up any holes that you can find and use an insect powder, spray, or
cockroach baits to deter them.

Only use a spray or powder during quiet times, and ensure that all surfaces,
equipment and utensils are thoroughly cleaned afterwards.

If these measures don't keep cockroaches away, it's best to get in touch
with a reputable pest control operator.
Flies
Flies are really good at transferring bacteria from one place to another.
Adequate fly screens around the premises will help to keep flies out.
However, no matter what you do, flies will sometimes find a way in!

The best thing you can to do to prevent flies spreading bacteria in your
kitchen is to make sure food is covered properly.

If a fly enters the premises, try to kill it as quickly as you can. You can use
a knock-down spray, but only if all the food is covered completely.

Outdoor sprays can also be used to deter flies. They can be sprayed on
doors, walls and bins — wherever flies might congregate or enter the
premises. These sprays need to be reapplied every two weeks.

A fly zapper can be installed above the door that leads into your kitchen
from the outside.
Weevils
Weevils are small black insects that can infest dry goods. Their larvae and
webs also spoil products and make them unusable.

Inspect deliveries of dry goods closely for signs of weevils. Return affected
products to the supplier for a credit or replacement.

Good stock rotation practices will ensure oldest stock is used first.

Ensure the temperature of dry store areas are kept between 10 and 15°C
What about dogs, cats and other animals?
Household pets aren't welcome in or around the kitchen, and neither are
strays or birds. They bring other pests and millions of bacteria with them, so
they mustn't be allowed onto the premises at all. Keep doors closed and lids
on bins so that these animals aren't attracted to the smells of food and food
scraps from your kitchen.
The only animals that are allowed in food premises are assistance animals
(such as guide dogs), but only in the customer areas — not in the kitchen.
Having a cat to catch the rats and mice is not a suitable method of pest
control.
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Rules for pest control

Check all stock coming in for pests.

Store food in rigid, covered containers, at least 18 cm off the ground.
This allows for easier inspection and cleaning.

Remove all packaging cartons from food handling areas.

Use garbage bins with tight fitting lids. Keep bins away from food
storage areas.

Check the work area for signs of pests.

Do not leave doors and windows open unless they have a fly screen.

Have screen doors fitted with an automatic closer and do not leave them
propped open.

To avoid chemical food poisoning, do not allow any pest control
chemicals to come into contact with food, linen or food utensils.
Reporting signs of pests
Signs of pest infestations should be reported to your supervisor as soon as
possible so that action can be taken to eradicate or control them and
practices can be put in place to prevent infestations recurring.
You should also report conditions that may contribute to pest infestations
such as damaged window and door screens, holes and cracks in walls.
My workplace
Activity 4
Describe five things you could do to prevent pests from contaminating food in your
workplace.
Answer:
Summary
Keeping the workplace clean involves having detailed knowledge and skills
in cleaning methods, and using chemicals and cleaning equipment. A
cleaning schedule for your workplace can help ensure cleaning tasks are
done effectively.
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There are strict guidelines to follow when it comes to handling waste or
garbage. These must be followed to prevent cross-contamination, infection
and breeding grounds for pests.
Checking for signs of pests, and reporting any signs are essential for
maintaining a clean, hygienic workplace. There are many things you can do
to prevent infestations of pests and it is up to you to take this preventative
action.
More resources
Ceserani, V, Kinton, R & Foskett, D (1999) The Theory of Catering, 9th ed,
Hodder: London.
Cullen, P (1997) Food & Beverage Manager, Hospitality Press: Melbourne.
Dodgshun, G & Peters, P (1999) Cookery for the Hospitality Industry, 4th
ed, Cambridge University Press: Melbourne.
Food Standards Code, Food Standards Australia New Zealand, FSANZ —
www.foodstandards.gov.au/
Food Safety Toolbox: Keep the workplace clean — Content guide
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Sample answers to 'My workplace'
questions
Activity 1
a) Your answer will depend upon your particular workplace and your duties;
however you may have included:
detergent, sanitiser, all-purpose spray cleaner, oven cleaner, weak acid
solution, carpet cleaner, disinfectant, stainless steel cleaner
b) Food contact surfaces need to be sanitised. Your answer will depend
upon your particular workplace and your duties; however you may have
included:

equipment and utensils, including cutting boards, crockery and cutlery

benches in food preparation areas

food storage containers

refrigerators, cool rooms, freezers and dry store shelving

garbage bins are also sanitised; although they are not a food contact surface
they provide ideal conditions for growth of bacteria, which will result in
strong odours.
Activity 2
Your answer will depend upon your particular workplace and your duties;
however you may have included:
A three-bowl sink should be used for the process. One bowl must contain must
contain water at 45°C and detergent for washing. The second bowl must
contain clean hot water for rinsing. The third bowl must contain clean water of
at least 77°C for sanitising or a chemical food grade sanitiser.

Items must be left to soak in this water for a minimum of 30 seconds, or to
the manufacturers’ instructions, to be effectively sanitised.

Items should be allowed to air-dry.

Excess food scraps should be scraped from dishes and items rinsed before
washing to prevent washing water from getting dirty too quickly.

Equipment should be washed from least to most dirty.

Washing up water should be changed regularly.

Washing up should be done away from food preparation areas.

Cutlery and tableware should be washed separately from greasy pans and
equipment.

Glassware should be washed separately and, if possible, have its own
dishwasher.
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Activity 3
Your answer will depend upon your particular workplace and your duties;
however you may have included:

Food scraps are removed from the kitchen daily.

Garbage containers are cleaned after emptying every day.

Liners are used in all garbage containers to contain odours.

Lids are kept on bins to prevent pests.

The lidded garbage collection bin and surrounding area are cleaned
regularly.

There are sufficient bins for the amount of waste to prevent garbage bins
overflowing.

In warm climates food scraps are stored in refrigerated storage until a
waste removalist collects them.
Activity 4
Your answer will depend upon your particular workplace and your duties;
however you may have included:

Block up any holes in walls or ceilings or cover them with wire mesh to
keep pests out.

Never leave food or scraps lying around overnight. Put away all food items
at the end of every day.

Ensure that the premises are thoroughly cleaned.

Make sure that the lids are kept on bins and that they are emptied and
cleaned regularly.

Use an insect powder, spray, or cockroach baits to deter cockroaches.

Have regular pest inspections and control methods carried out by a
reputable pest control company.

Ensure screens are fitted to doors and windows.

Store food correctly including covering and maintaining correct
temperatures for dry store areas.

Inspect deliveries of goods closely and return products showing signs of
infestation to the supplier for a credit or replacement.

Apply good stock rotation practices to ensure oldest stock is used first.

Remove all packaging cartons from food handling areas.
Food Safety Toolbox: Keep the workplace clean — Content guide
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