Pest Control and Exclusion in Food Processing

What is the primary purpose of pest control and exclusion in fresh-cut produce processing?

• To reduce energy consumption.

• To enhance product flavor.

• To prevent contamination and disease transmission.

• To speed up processing time.

Which of the following is considered a physical control method for pest exclusion?

• Applying pesticides around the facility.

• Using baits and traps.

• Installing window screens and weather stripping.

• Storing chemicals on food contact surfaces.

Besides physical barriers, what other practice helps deter vermin in a food processing facility?

• Leaving old equipment outside.

• Storing waste products inside the facility.

• Maintaining a cleared space around the exterior of the building.

• Keeping doors open for ventilation.

When using chemical pest controls in a food processing facility, what is a crucial guideline to follow?

• Chemicals should be stored on food contact surfaces for easy access.

• Any chemical can be used as long as it kills pests.

• Chemicals must be acceptable for use in food processing and not contaminate food or packaging.

• Application should be done by any staff member.

What is the relationship between chemical and physical pest controls in a fresh-cut produce facility?

• Chemical controls are always more effective than physical controls.

• Physical controls are only effective when used with chemical controls.

• Chemical controls are only effective when used in conjunction with well-established physical controls.

• They are completely separate and independent methods.