Pest Control
Management Systems and Training
Times and Temps
Receiving Temps
Inspections and Regulations
200

These nocturnal pests destroy product by gnawing through packaging and eating stored food products.

What are mice and rats?

200
This individual when present in the food establishment is responsible for the operation at the time of the inspection.
Who is the Person in Charge (PIC)?
200

This is the internal temp for Rice pilaf.

What is 135oF?

200

This is what you should do with beef steaks that came in with USDA stamps on packaging and are a bright cherry red color.

What is accept?

200

If your establishment is running an approved and validated HACCP plan it may do this to your inspection frequency.

What is decrease frequency?

400

These pests are able to dissolve solid foods with their vomit so they can consume the now liquid foods.

What are flies?

400

A manager must always maintain this over a food establishment by understanding the law and knowing that the staff has been properly trained.

What is active managerial control?

400

This is the internal temp and time for a whole stuffed chicken.

What is 165oF for <1 second?

400

You should do this with fresh finfish that has been received with cloudy eyes and a slimy texture.

What is Reject?

400

This risk-based control category supports, facilitates, or enables one or more Priority item.

What is a Priority foundation item?

600

These pests leave behind an oily substance that produces an unpleasant odor as they move through the building.

What are cockroaches?

600

This is a point or procedure in a specific food system where loss of control may result in an unacceptable health risk.

What is a critical control point (CCP)?

600

This is the internal temp and time for shell eggs cooked for immediate service.

What is 145oF for 15 seconds

600

This type of product should be received at 41oF or below.

What are Refrigerated TCS Foods?

600

This violation item must be corrected within 72 hours of the initial inspection.

What is a priority item?

800

This is a science-based process that uses biological, environmental, and technological information to minimize pest damage. 

What is Integrated Pest Management (IPM)?

800

This is a significant threat or danger to health based on the number of potential injuries and the nature, severity, and duration of the anticipated injury.

What is an imminent health hazard?

800

This is the internal temp and time for a stuffed pork chop.

What is 165oF for <1 second
800

These animal byproducts can be received at 45oF or below. 

What are eggs?

800

This violation item must be corrected in at least 90 days of the initial inspection.

What is a Core Item?

1000

These specialists have specific training and experience in preventing pest entry and dealing with infestations safely within a food operation.

What are Pest Control Operators (PCO)?

1000
A way to administer one of these is through a software that allows employees to answer questions on a computer.

What is a skills assessment?

1000

This is the internal temp and time for a swordfish steak.

What is 145oF for 15 seconds?

1000

This non-live animal product can be received at 45oF so long as they are cooled to 41oF or below in less than 4 hours.

What is shucked shellfish?

1000

These are the 3 major government agencies that are in charge of helping and maintaining food and public safety by creating the food laws we know.

Who are the USDA, FDA, and CDC?

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