TFHC Pest Control and Facility Safety 1 — Questions and Answers
Question 1: Which pest is most commonly associated with spreading Salmonella and E. coli in food service facilities?
- Cockroaches (Correct answer)
- Flies
- Mice
- Ants
Correct answer: Cockroaches
Cockroaches carry pathogens on their bodies and in their feces and can contaminate food surfaces, equipment, and food supplies throughout a facility.
Question 2: What is the MOST important step a food establishment can take to prevent pest infestations?
- Seal all cracks, gaps, and entry points in the building structure (Correct answer)
- Use pesticide sprays throughout the kitchen daily
- Keep all food on elevated shelves
- Set mouse traps throughout the facility
Correct answer: Seal all cracks, gaps, and entry points in the building structure
Preventing pest entry through structural exclusion (sealing gaps, repairing screens) is more effective than reactive pest control measures.
Question 3: Who should apply pesticides in a food service facility in Texas?
- A licensed pest control operator (PCO) (Correct answer)
- Any trained food handler with a certification
- The facility manager using over-the-counter products
- A health department inspector
Correct answer: A licensed pest control operator (PCO)
Texas requires that pesticides in food facilities be applied by a licensed pest control operator to ensure proper product selection and application.
Question 4: What signs indicate a possible rodent infestation in a food facility?
- Gnaw marks on food packaging, droppings near food storage areas, and grease marks along walls (Correct answer)
- Muddy footprints near drains and water puddles on the floor
- Bite marks on electrical wires only
- Strange smells near the walk-in cooler
Correct answer: Gnaw marks on food packaging, droppings near food storage areas, and grease marks along walls
Rodents leave characteristic signs: gnaw marks, droppings (dark pellets), and grease trails along walls from repeated travel paths.
Question 5: How should pesticides and cleaning chemicals be stored in a food service facility?
- In a locked cabinet separate from food storage areas, properly labeled (Correct answer)
- Under the prep counter for easy access
- In the walk-in cooler to prevent chemical reactions
- On the same shelf as non-TCS dry goods
Correct answer: In a locked cabinet separate from food storage areas, properly labeled
Chemicals must be stored in a locked, dedicated area away from food to prevent accidental contamination and unauthorized access.
Question 6: What is an Integrated Pest Management (IPM) program?
- A pest prevention strategy using physical, biological, and chemical controls with minimal pesticide use (Correct answer)
- A program requiring daily pesticide spraying throughout the facility
- A monthly inspection program conducted by health department officials
- A system for tracking all food deliveries to prevent pest introduction
Correct answer: A pest prevention strategy using physical, biological, and chemical controls with minimal pesticide use
IPM combines prevention, monitoring, and targeted treatments to manage pests with minimum pesticide use and maximum effectiveness.
TFHC Pest Control and Facility Safety 1
Which pest is most commonly associated with spreading Salmonella and E. coli in food service facilities?