CH 13: Integrated Pest Management
What is a basic rule of an Integrated Pest Management program?
a) Work with a pest control operator.
b) Destroy pests on sight.
c) Use pesticides.
d) Set traps.
a) Work with a pest control operator.
Which government agency is responsible for issuing the Food Code?
a) FDA
b) USDA
c) CDC
d) State and local regulatory agencies
a) FDA
What should a manager do after a staff member completes food safety training?
a) Document it.
b) Consider their training complete.
c) Cross-train them on other job functions.
d) Provide them with a certificate.
a) Document it.
What scenario can lead to pest infestation?
a) Storing recyclables in paper bags
b) Installing air curtains above doors
c) Rotating products using the FIFO method
d) Storing food at least 6 inches (15 centimeters) off the floor
a) Storing recyclables in paper bags
Which government agency is responsible for inspecting all food except meat, poultry, and eggs?
a) FDA
b) USDA
c) CDC
d) State and local regulatory agencies
a) FDA
How can training needs be identified for an employee who has worked at an operation for over a year?
a) Ask the employee to self-assess their food safety knowledge.
b) Ask the regulatory authority to conduct an inspection while the employee is working.
c) Observe the employee’s performance on the job.
d) Observe how other staff members interact with the employee.
c) Observe the employee’s performance on the job.
Why should an operation avoid purchasing and applying pesticides?
a) They can accelerate an infestation.
b) They are illegal in most states.
c) It is not cost effective.
d) They can be harmful if applied incorrectly.
d) They can be harmful if applied incorrectly.
Which government agency regulates food transported across state lines?
a) FDA
b) EPA
c) CDC
d) State and local regulatory agencies
b) EPA
What is the purpose of documenting employee food safety training?
a) A health inspector might ask for it.
b) The CDC requires it.
c) It demonstrates the employee’s commitment.
d) It is good for public relations.
a) A health inspector might ask for it.
Who should apply toxic pest control materials in a foodservice operation?
a) A certified applicator
b) A shift manager
c) The general manager
d) The owner
a) A certified applicator
Which government agency inspects meat, poultry, and eggs?
a) FDA
b) USDA
c) CDC
d) State and local regulatory agencies
b) USDA
What critical knowledge should staff have about cleaning and sanitizing?
a) How to handle garbage
b) How to order chemicals from a supplier
c) When to conduct a self-inspection
d) When to refuse a delivery
a) How to handle garbage
What is the greatest danger that pests pose to a foodservice operation?
a) Damaged electrical wiring
b) Damaged supplies
c) Loss of customers
d) Spread of diseases
d) Spread of diseases
Which government agency investigates foodborne illness outbreaks for other agencies?
a) FDA
b) USDA
c) CDC
d) State and local regulatory agencies
c) CDC
What critical knowledge should staff have about controlling time and temperature?
a) How to identify and prevent food allergens
b) How to hold and store TCS food
c) How to wash and dry produce
d) How to accept and store invoices
b) How to hold and store TCS food
What is a responsibility of a licensed pest control operator?
a) Seal any holes in the building.
b) Check deliveries for signs of pests.
c) Be present for health inspections.
d) Keep records of pest control measures.
d) Keep records of pest control measures.
Which government agency inspects foodservice operations?
a) FDA
b) USDA
c) CDC
d) State and local regulatory agencies
d) State and local regulatory agencies
After watching employees incorrectly wash their hands during dinner service, a manager decides to retrain staff on proper handwashing procedures. What is this an example of?
a) Monitoring on the job performance
b) Documenting training opportunities
c) Selecting appropriate training methods
d) Disciplining employees
a) Monitoring on the job performance
Employees at a restaurant are trained to store mops on hooks and empty water from the mop buckets before closing each night. What basic rule of an integrated pest management system does this demonstrate?
a) Deny pests access to the operation.
b) Deny pests food, water, and shelter.
c) Follow documented processes.
d) Provide staff with training.
b) Deny pests food, water, and shelter.
What can be a consequence of refusing entry to a health inspector?
a) Revocation of the operation’s permit
b) An increase in inspection frequency
c) Jail time
d) Lawsuits
a) Revocation of the operation’s permit
What is general food safety knowledge that all employees of a foodservice operation should know?
a( How to inspect deliveries
b( How to order cleaning supplies
c) How to store food in a cooler
d) How to properly wash hands
d) How to properly wash hands
How should operations prevent pests from entering an establishment with a delivery?
a) Only accept deliveries during the day when pests are visible.
b) Use the first-in-first-out method after adding new products to storage.
c) Check deliveries before they enter your operation.
d) Isolate newly delivered products for 24 hours before adding to storage.
c) Check deliveries before they enter your operation.
What organization conducts research into the causes of foodborne illnesses and assists with investigating outbreaks?
a) EPA
b) FDA
c) PHS
d) USDA
c) PHS
When should staff be retrained in food safety?
a) Periodically
b) Weekly
c) Monthly
d) Annually
a) Periodically
What size should the mesh in window screening be to effectively keep out pests?
a) At least 2 mesh per square inch
b) At least 6 mesh per square inch
c) At least 10 mesh per square inch
d) At least 16 mesh per square inch
d) At least 16 mesh per square inch
A large cockroach infestation and extensive lack of refrigeration can result in
a) increased licensing fees.
b) decreased inspection requirements.
c) closure of the operation by the regulatory authority.
d) a delay of an inspection until the situation is corrected.
c) closure of the operation by the regulatory authority.
What does a food handler certification represent?
a) Permission to operate a foodservice operation
b) Proof that an operation has passed their regulatory authority’s inspections
c) Proof that an employee has received proper food safety training
d) Immunity from a foodborne-illness outbreak
c) Proof that an employee has received proper food safety training
What is one way to keep an operation pest-free?
a) Seal all cracks in floors and walls.
b) Keep outdoor garbage containers open.
c) Clean up food spills at the end of each shift.
d) Store food and supplies one inch off the floor in storage.
a) Seal all cracks in floors and walls.
A regulatory inspector arrives during lunch service. What should the manager do first?
a) Present any food safety certifications.
b) Notify the kitchen staff.
c) Ask the inspector for identification.
d) Grant the inspector access to the building.
c) Ask the inspector for identification.
What critical knowledge should staff have about controlling cross-contamination?
a) What is appropriate work attire
b) What to do for people who have food allergies
c) How to properly cool and reheat food
d) How to calculate a product’s use-by date
b) What to do for people who have food allergies
How should garbage be handled to deny pests food and shelter?
a) Leave outdoor containers uncovered to remove moisture.
b) Store garbage inside the kitchen to deny access to pests outside.
c) Remove garbage frequently so pests won’t be attracted to it.
d) Keep recyclables close to the building to encourage removal.
c) Remove garbage frequently so pests won’t be attracted to it.
What records might a health inspector reasonably request?
a) OSHA violations
b) Purchasing records
c) Employee records
d) Financial records
b) Purchasing records
A manager wants to demonstrate the process of sanitizing a prep table for a new hire. What should the trainer do first?
a) Show the new hire how to sanitize the table.
b) Create a record of the training session.
c) Tell the new hire how to sanitize the table.
Allow the new hire to practice sanitizing
c) Tell the new hire how to sanitize the table.
What should be done after pesticides have been applied?
a) Wash, rinse, and sanitize food-contact surfaces.
b) Stay out of the establishment for 48 hours.
c) Have staff wear respirators if near sprayed areas.
d) Cover all equipment for 12 hours.
a) Wash, rinse, and sanitize food-contact surfaces.
Which government agency reviews an operation’s HACCP plan?
a) FDA
b) USDA
c) CDC
d) State and local regulatory agencies
d) State and local regulatory agencies
What is a potential disadvantage of on-the-job (OTJ) training?
a) It works best for large groups.
b) It has a low success rate.
c) It requires hiring an outside contractor.
d) It takes experienced staff members away from their jobs.
d) It takes experienced staff members away from their jobs.