Which practice helps reduce pest risk during service?

• A. Ignore spills
• B. Leave dishes piled up
• C. Delay cleaning until end of shift
• D. Clear and clean as you go and remove spillages promptly

Answer: (D)

Keeping the workspace clean as you go is essential for reducing pest risk during service. Pests such as flies, cockroaches, ants, and rodents are attracted to food residues, spills, and standing water, and they can find shelter in damp, cluttered areas. When spills are cleaned up promptly and surfaces are wiped regularly, there is less food source and moisture available, and fewer hiding places, so pests are less likely to be drawn to the area. This practice also helps maintain overall food safety by preventing odours and conditions that might invite pests.

In contrast, ignoring spills, letting dishes accumulate, or delaying cleaning creates a continuous supply of food and moisture and gives pests time to establish and reproduce. Therefore, clearing and cleaning as you go and removing spillages promptly is the most effective approach to minimize pest risk during service.