A pest in foodservice is considered

• a rat only
• a bug only
• any bug or rodent 
• an employee who talks non-stop

PCO stands for

• Pest Coordination Organization
• Pizza Control Orderer
• Pest Control Operator
• Pest Condition Organization

To ensure food safety from pests an operation should deny....

• access, food, water, shelter
• food, water, shelter
• access, food, shelter
• water

What is a cross connection

• backflow of clean water to dirty water
• backflow of dirty water to clean water
• physical link of clean water and dirty water
• water transport vehicle

What information must be posted on a dishwasher

• schedule for cleaning
• correct settings
• recomended sanitizing amounts
• manufacturer phone number

What scenerio can lead to pest infestation?

• Storing recyclables in a cardboard box
• Using the FIFO method of storage
• inserting air curtains above doors
• cleaning up spills around garbage containers

What temp should the soapy water be for manual diswashing?

• 110
• 70
• 90
• 80

What factors effect sanitizing?

• Concentration, contact time, pH, water hardness
• concentration, absorption, salinity, pH
• conentration, air temperature, moisture, and pH
• concentration, density, water absorption, and selenity

What must staff members do when transferring chemicals to a new container

• create a new MSDS sheet
• make a MSDS transfer request
• lock the new container in a locked cabinet
• label the new container

What gov't agency requires an MSDS sheet

• FDA
• OSHA
• USDA
• PHA