CHAPTER 13: INTEGRATED PEST MANAGEMENT EXAM

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CHAPTER 13: INTEGRATED PEST MANAGEMENT EXAM

QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What is the greatest danger that pests pose to a foodservice operation?

• Damaged electrical wiring
• Damaged supplies
• Loss of customers
• Spread of diseases

Answer:

Answer: d

Section: 13.1

Learning Objective: 13-1 Summarize ways to prevent pest risks.

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:

Answer: c

Section: 13.1

Learning Objective: 13-1 Summarize ways to prevent pest risks.

Question 3: What should be considered when selecting a pest control operator (PCO)?

• The PCO's pricing
• The PCO's insurance provider
• Whether the PCO can provide service when the operation is closed
• Whether the PCO has references

Answer:

Answer: d

Section: 13.3

Learning Objective: Describe the criteria for selecting a pest control operator (PCO).

Question 4: What is one way to keep an operation pest-free?

• Seal all cracks in floors and walls.
• Keep outdoor garbage containers open.
• Clean up food spills at the end of each shift.
• Store food and supplies one inch off the floor in storage.

Answer:

Answer: a

Section: 13.1

Learning Objective: 13-1 Summarize ways to prevent pest risks.

Question 5: What is an important way to deny pests access to any operation?

• Use pesticides.
• Use approved, reputable suppliers.
• Set rodent traps.
• Spray regularly for flies.

Answer:

Answer: b

Section: 13.1

Learning Objective: 13-1 Summarize ways to prevent pest risks.

Question 6: What is a sign that rats or mice may be present in the operation?

• Signs of gnawing in storage areas
• A strong oily odor
• Scurrying sounds when the operation is quiet
• Glass breaking overnight

Answer:

Answer: a

Section: 13.2

Learning Objective: 13-2 Identify signs of pest infestation and activity.

Question 7: What is a basic rule of an Integrated Pest Management program?

• Work with a pest control operator.
• Destroy pests on sight.
• Use pesticides.
• Set traps.

Answer:

Answer: a

Section: 13.1

Learning Objective: 13-1 Summarize ways to prevent pest risks.

Question 8: What is the most effective way to eliminate pests that have entered the operation?

• Raise the heat in the operation after-hours.
• Lower the heat in the operation after-hours.
• Work with a licensed pest control operator (PCO).
• Apply over-the-counter pesticides around the operation.

Answer:

Answer: c

Section: 3.1

Learning Objective: 13-1 Summarize ways to prevent pest risks.

Question 9: 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:

Answer: a

Section: 13.5

Learning Objective: 13-4 Explain considerations for storing and applying pesticides.Question 10: 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:

Answer: c

Section: 13.1

Learning Objective: 13-1 Summarize ways to prevent pest risks.

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

• Pest control operators
• General managers
• Shift managers