CH. 13: INTEGRATED PEST MANAGEMENT SERVSAFE

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CH. 13: INTEGRATED PEST MANAGEMENT (SERVSAFE

COURSEBOOK 8TH ED.) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What should be done after pesticides have been applied?

• Wash, rinse, and sanitize food-contact surfaces.
• Stay out of the establishment for 48 hours.
• Have staff wear respirators if near sprayed areas.
• Cover all equipment for 12 hours.

Answer:

• Wash, rinse, and sanitize food-contact surfaces.

Question 2: A restaurant manager notices bees frequently flying around the outdoor patio. What should be done to keep them away from customers who are dining on the patio?

• Stop the service of sugar-laden foods on the patio.
• Install electronic insect eliminators at each patio table.
• Hire a PCO to remove any hives in the area.
• Have the manager spray insecticide around the perimeter.

Answer:

• Hire a PCO to remove any hives in the area.

Question 3: How should operations prevent pests from entering an establishment with a delivery?

• Only accept deliveries during the day when pests are visible.
• Use the first-in-first-out method after adding new products to storage.
• Check deliveries before they enter your operation.
• Isolate newly delivered products for 24 hours before adding to storage.

Answer:

• Check deliveries before they enter your operation.

Question 4: Employees at a restaurant are trained to store mops on hooks and empty water from the mop buckets before closing each night. What basic rule of an integrated pest management system does this demonstrate?

• Deny pests access to the operation.
• Deny pests food, water, and shelter.
• Follow documented processes.
• Provide staff with training.

Answer:

• Deny pests food, water, and shelter.

Question 5: What scenario can lead to pest infestation?

• Storing recyclables in paper bags
• Installing air curtains above doors
• Rotating products using the FIFO method
• Storing food at least 6 inches (15 centimeters) off the floor

Answer:

• Storing recyclables in paper bags

Question 6: How should garbage be handled to deny pests food and shelter?

• Leave outdoor containers uncovered to remove moisture.
• Store garbage inside the kitchen to deny access to pests outside.
• Remove garbage frequently so pests won't be attracted to it.
• Keep recyclables close to the building to encourage removal.

Answer:

• Remove garbage frequently so pests won't be attracted to it.

Question 7: What size should the mesh in window screening be to effectively keep out pests?

• At least 2 mesh per square inch
• At least 6 mesh per square inch
• At least 10 mesh per square inch
• At least 16 mesh per square inch

Answer:

• At least 16 mesh per square inch

Question 8: Dirt tracks are spotted along light-colored walls. What type of pest may be present?

• Roaches
• Centipedes
• Bees or wasps
• Mice or rats

Answer:

• Mice or rats

Question 9: Holes are found in the ground around some quiet places along the building. What type of pest may be present?

• Roaches
• Rats

• Mice
• Flies

Answer:

• Rats

Question 10: A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?

• The head chef should be warned of the pests.
• The food handler should remove all evidence of the pests.
• The shipment should be refused and prevented from entering the operation.
• The shipment should be stored outside the kitchen until a manager inspects it.

Answer:

• The shipment should be refused and prevented from entering the operation.

Question 11: Who should store pesticides used in a facility?

• Pest control operators
• General managers
• Shift managers
• Owner/Operators

Answer:

• Pest control operators

Question 12: What is a responsibility of a licensed pest control operator?

• Seal any holes in the building.
• Check deliveries for signs of pests.
• Be present for health inspections.
• Keep records of pest control measures.