TFHC Pest Control and Facility Safety

Question 1

Which pest is most commonly associated with spreading Salmonella and E. coli in food service facilities?

Accepted Answer

Cockroaches

Answer

Flies

Answer

Mice

Answer

Ants

Question 2

What is the MOST important step a food establishment can take to prevent pest infestations?

Accepted Answer

Seal all cracks, gaps, and entry points in the building structure

Answer

Use pesticide sprays throughout the kitchen daily

Answer

Keep all food on elevated shelves

Answer

Set mouse traps throughout the facility

Question 3

Who should apply pesticides in a food service facility in Texas?

Accepted Answer

A licensed pest control operator (PCO)

Answer

Any trained food handler with a certification

Answer

The facility manager using over-the-counter products

Answer

A health department inspector

Question 4

What signs indicate a possible rodent infestation in a food facility?

Accepted Answer

Gnaw marks on food packaging, droppings near food storage areas, and grease marks along walls

Answer

Muddy footprints near drains and water puddles on the floor

Answer

Bite marks on electrical wires only

Answer

Strange smells near the walk-in cooler

Question 5

How should pesticides and cleaning chemicals be stored in a food service facility?

Accepted Answer

In a locked cabinet separate from food storage areas, properly labeled

Answer

Under the prep counter for easy access

Answer

In the walk-in cooler to prevent chemical reactions

Answer

On the same shelf as non-TCS dry goods

Question 6

What is an Integrated Pest Management (IPM) program?

Accepted Answer

A pest prevention strategy using physical, biological, and chemical controls with minimal pesticide use

Answer

A program requiring daily pesticide spraying throughout the facility

Answer

A monthly inspection program conducted by health department officials

Answer

A system for tracking all food deliveries to prevent pest introduction