According to basic food safety and hygiene rules, storage containers for recyclables should be designed mainly to do what?

Introduction / Context:
In food service establishments, proper handling of waste and recyclables is an important part of hygiene. Containers for refuse and recyclables must be designed to reduce the risk of pests and contamination. This question checks understanding of the main design requirement for containers used to store recyclables in a safe manner.

Given Data / Assumptions:

• Recyclables such as bottles, cans or cartons can still attract pests if not stored correctly.
• Food safety codes usually specify requirements for refuse and recyclable containers.
• The question is about container design, not about serving food directly.

Concept / Approach:
Food safety guidelines often state that containers for refuse and recyclables must be durable, leak resistant and pest proof. A key concern is preventing rodents and insects from accessing these materials, since they can carry diseases and contaminate nearby areas. Other options in the question relate more to handling ready to eat food rather than the design of containers for recyclables.

Step-by-Step Solution:
Step 1: Identify that the subject is storage containers for recyclables, not containers for serving food. Step 2: Recall that a major hygiene goal is to keep pests away from rubbish and recyclables. Step 3: Link container design with features such as tight fitting lids and pest resistant materials. Step 4: Compare options and choose the one that directly mentions preventing the entry of rodents. Step 5: Exclude options that speak about napkins or bare hands, which are not about container design.

Verification / Alternative check:
Food safety manuals and training materials emphasise that bins for refuse and recyclables should be covered and designed to discourage insects and rodents. This reduces contamination risk in storage areas and around kitchens. While good hand hygiene and proper wrapping of food are also important, they belong to different parts of the food safety code, not to this specific requirement.

Why Other Options Are Wrong:
Option a suggests wrapping recyclables in napkins, which is not a standard requirement and would waste materials.

Option c focuses on keeping bare hands off food, which is a hand hygiene and food contact rule, not a rule about containers for recyclables.

Option d claims none of the options are correct, but preventing entry of rodents is a clear and important design goal.

Common Pitfalls:
Test takers sometimes confuse food handling rules with waste handling rules. They may quickly choose an option about keeping hands away from food because it sounds familiar, without noticing that the question is about recyclables. Carefully identifying the subject of the question helps avoid such mistakes.

Final Answer:
Storage containers for recyclables should be designed mainly to prevent the entry of rodents and other pests.