Treatment
What should you always do before using a pesticide in a foodservice operation?
Read and follow the manufacturer’s instructions and the regulatory requirements.
What does "PCO" stand for in food safety?
Pest Control Operator
What are signs of a rodent infestation in a foodservice operation?
Gnaw marks, droppings, and tracks.
Where should pesticides be stored in a foodservice operation?
In their original containers, away from food, utensils, and food-contact surfaces.
What does IPM stand for?
Integrated Pest Management.
Who is allowed to apply pesticides in a foodservice establishment?
A licensed pest control operator (PCO).
Why is it important to work with a licensed PCO?
They are trained to safely apply pesticides and handle infestations without contaminating food or food-contact surfaces.
What sign might indicate the presence of cockroaches?
A strong, oily odor and droppings that look like black pepper.
What should staff do immediately after a pesticide is applied in the kitchen?
Keep food and food-contact surfaces away and follow the PCO’s instructions before resuming use.
What is the main goal of an IPM program?
To prevent pests from entering and eliminate those that do, using a combination of practices.
Why should pesticides not be stored near food, utensils, or food-contact surfaces?
Because they can contaminate food and cause chemical poisoning.
What should you provide to a PCO before treatment begins?
Access to all areas where pests have been seen or suspected, and details about the facility's layout and operations.
Where are cockroaches most likely to be found in a foodservice environment?
In warm, moist, and dark places like under equipment or in floor drains.
Why is it dangerous to use pesticides that are not approved for foodservice operations?
They may leave harmful residues that can contaminate food and cause illness.
What is one key step in an IPM program to prevent pests from entering a facility?
Seal cracks and gaps in walls, floors, and around pipes.
After pesticide treatment, what should you do before resuming food preparation in the treated area?
Wash, rinse, and sanitize all food-contact surfaces that may have been exposed.
When should a foodservice manager schedule pest control treatments?
When the operation is closed or food is not being prepared to avoid contamination.
What do you call the smear marks or grease trails left by rodents along walls?
Runways or rub marks.
What labeling requirement applies to pesticides in storage?
All pesticides must remain in their original, labeled containers with no transfer to unmarked bottles.
What is an example of a foodservice practice that supports an IPM program?
Storing food and supplies at least 6 inches off the floor and away from walls.
If a manager suspects that pesticide residue contaminated food, what steps should be taken according to ServSafe guidelines?
Immediately discard the contaminated food, notify the local regulatory authority, and ensure affected areas are cleaned and sanitized before resuming operations.
After a PCO has treated the facility, what documentation should the manager keep on file?
A written service report detailing the chemicals used, where they were applied, and any follow-up actions needed
What is one way to monitor for flying insects in a foodservice facility?
Use of ultraviolet light traps or sticky traps in non-food prep areas for monitoring purposes.
According to ServSafe guidelines, what should a manager do if an employee accidentally uses a pesticide near food prep areas?
Stop food preparation, discard any contaminated food, clean and sanitize all surfaces, and report the incident if necessary.
How does working with a licensed PCO support an effective IPM plan?
The PCO can monitor pest activity, recommend improvements, and apply treatments safely and strategically as part of a long-term prevention plan.