Integrated Pest Management
What is a basic rule of an integrated pest management program?
Work with a pest control operator
Which government agency is responsible for issuing the Food Code?
FDA
When should staff be trained on food safety?
Immediately after being hired
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
A food handler needs to clean a range hood. Which cleaner should they use?
Degreaser
What size should mesh in window screening be to effectively keep out pests?
At least 16 mesh per square inch
Which government agency investigates foodborne illness outbreaks for other agencies?
CDC
Which staff members need general food safety knowledge?
All staff members
Food contact surfaces must be easy to clean, durable, resistant to damage, and
smooth
A food handler needs to remove a fresh layer of dirt from the wall. What cleaner should they use?
Detergent
Dirt tracks are spotted along light-colored walls. What type of pest may be present?
Mice or rats
What is the purpose of a regulatory inspection?
To ensure that an operation is meeting minimum standards
When should staff be retrained in food safety?
Periodically
Which organization develops standards for the sanitary design and construction of foodservice equipment?
What is the definition of sanitizing?
Reducing pathogens on a surface to safe levels
Who should apply toxic pest control material in a foodservice operation?
A certified applicator
When must violations of priority items typically need to be acted upon?
Within 72 hours
What can make demonstrations in classroom training more effective?
Following a Tell, Show, and Do approach
Organizations that certify or classify that foodservice equipment meets sanitary design and construction standards must be accredited by the
American National Standards Institute (ANSI)
Surfaces can be sanitized using chemical or
heat
What is the greatest danger that pests pose to a foodservice operation?
Spread of diseases
What is the minimum interval for the inspection of a foodservice establishment by a regulatory agency?
At least once every six months.
What does a food handler certification represent?
Proof that an employee has received proper food safety training.
How high must legs be on table-mounted equipment?
At least 4 inches (10 centimeters)
What is the contact time for iodine sanitizer at 12.5-25 ppm?
At least 30 seconds