What should be done with garbage and waste in the plant?

• A. Flush it down the drain.
• B. Burn it in place.
• C. Keep it in the production area.
• D. Collect in designated bins and remove regularly.

Answer: (D)

Waste management in a food plant focuses on preventing contamination by keeping garbage contained and out of production areas, then removing it on a regular schedule. Storing waste in designated bins with lids ensures it stays away from food-contact surfaces, reduces odors and microbial growth, and makes sanitation easier. Regular removal stops buildup that could attract pests and lead to cross-contamination, while also ensuring proper disposal.

Flushing waste down the drain can cause plumbing problems and environmental risks; burning waste on-site is a fire and emission hazard; keeping waste in the production area increases contamination risk and violates sanitation standards. So, collect in designated bins and remove waste regularly.