Pest Prevention
IPM is an acronym for ______ _____ ______.
What is integrated pest management
These pests feed on garbage and waste.
What are flies
Cleaners must be stable, __________, and safe to use.
What is noncorrosive
Concentration, temperature, contact time, water hardness, and pH are:
The first step in the dishwashing process is to:
What is scrape the dishes
Deny pests access to food, water, and shelter. Work with a licensed pest control operator.
What are the 3 rules for an integrated pest management program
These pests mostly live & breed in dark, warm, moist, & hard-to-clean places.
What are cockroaches
Types of cleaners include: detergents, degreaser, delimer, and _________ cleaners.
What is abrasive
To check the concentration of a sanitizer, use a _______ ______.
What is a test kit
Store glasses _______ _____ and flatware with ______ _____.
What is upside down, and handles up
Prevent pests from entering the restaurant with ________.
What are deliveries
If you see gnawing, droppings & urine stains, tracks, nesting materials, and holes, you may have a _______ problem.
What is rodent
One way to sanitize items is to soak them in hot water, with a temperature of at least ______ degrees F., for at least 30 seconds.
What is 171
The water in sanitizing solution must be the correct temperature. Follow the manufacturers' ____________.
What are recommendations
An operation must have ______ ______ for effectively cleaning up vomit & diarrhea.
What are written procedures
Seal all cracks in the ______, ______, and spaces where stationary equipment is fitted to the floor.
What is floor and walls
When working with a _____ _____ _____, they will inspect the facility & write a plan. It should be environmentally sound, & safe for operations.
What is a pest control operator
Chlorine, iodine, and quaternary ammonium (quats) are:
What are types of sanitizers
For a sanitizing solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time. This is called the _______ ______.
What is contact time
The contact time for chlorine sanitizer at 50-99 ppm is:
What is at least 7 seconds
Clean carefully to eliminate pests' _____ supply and reduce places to ________.
What is food and shelter
Have corresponding _______ _____ _____ for stored pesticides and chemicals.
What is a Safety Data Sheet
Sanitizing can only be done by using _____ or _______.
What are heat or chemicals
Water hardness is determined by the amount of _______ in your water.
What are minerals
The contact time of iodine sanitizer at 12.5-2.5 ppm is:
What is 30 seconds