Water, Waste, and Environmental Sanitation
What this domain covers
Water, waste and environmental sanitation tests potable water, ice, handwashing facilities, waste storage, sewage and drainage. The exam checks whether you can prevent contamination from water and waste systems.
Core rules and concepts
- Use potable water for drinking, food preparation, ice and handwashing; ice must be made from potable water.
- Protect water storage tanks from contamination: keep them covered, clean them on a schedule and check for leaks.
- Provide handwashing stations with soap, running water and single-use towels near food areas and toilets.
- Segregate waste; use covered, pest-proof bins; remove waste frequently; clean bins after emptying.
- Connect toilets and sinks to proper drainage or sewage systems; do not allow greywater to pool near food areas.
- Never store food in empty chemical containers or near waste.
Worked example
A food business uses borehole water for washing salad and making ice. The water has not been tested and the storage tank is uncovered. Clear water is not proof of safety. Correct action is to test the water, cover and clean the tank, and use a potable supply until results confirm safety. If the supply is unsafe, use boiled or treated water for food and ice.
Traps that cost marks
- Assuming clear or “natural” water is safe.
- Using the same bucket for waste and food.
- Storing food in chemical containers.
- Allowing bins to overflow or stand uncovered.
- Handwashing stations without soap or water.