Describe the methods of waste disposal and pest control in a food establishment.

1. 1 · Open in two lines. Waste and pests are linked: badly managed waste feeds and shelters pests. Both must be controlled to keep food safe.
2. 2 · Solid waste.
   • Segregate at source: wet, dry, sanitary, special-care (hazardous).
   • Lidded, foot-operated bins; emptied daily; separate waste area.
   • Compost or biogas for wet waste; recycle dry waste; used oil to biodiesel collectors.
3. 3 · Liquid waste. Sloped, covered drains with gratings; grease trap; no backflow; effluent treatment plant (primary, secondary, tertiary) in large units.
4. 4 · Pests and their harm. Rats, cockroaches, flies, stored-grain insects and birds spread germs, spoil food, and leave droppings and fragments.
5. 5 · Integrated pest management. [Flow: deny entry → deny food and water → deny shelter → monitor → control → record]
6. 6 · Control methods.
   • Physical: mesh, self-closing doors, traps, UV fly-killers away from food.
   • Chemical: gel baits and registered pesticides applied by a licensed operator, with food covered or removed.
7. 7 · Application in a food store. A hostel store keeps sacks on pallets, rotates stock FIFO and books a regular pest-control service, with records.
8. 8 · Close in one line. Clean premises, prompt waste removal and IPM together keep pests away from food.

Scoring tip: Draw the IPM flow and a small table of pests, signs and harm. Always write chemical control as the last step.