What does garbage refer to in the context of food safety?

In the context of food safety, garbage specifically refers to refuse that contains food matter or wet material. This definition is crucial because the presence of food scraps and organic waste makes garbage a potential breeding ground for harmful bacteria and pests, which can compromise food safety and hygiene. Proper management of garbage is essential in food service settings to prevent cross-contamination and ensure that food safety protocols are upheld.

The other choices do not accurately reflect the definition of garbage in this context. Refuse with no food matter is typically categorized as trash, which does not pose the same risks as garbage. Clean waste materials are generally considered recyclable or non-hazardous and do not pose a threat to food safety. Compostable organic matter, while it can include food scraps, is often managed separately from garbage in a controlled composting environment that minimizes food safety risks.