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Serv Safe Pest Management

Total questions: 22

Worksheet time: 22mins

Name
Class
Date
1.

What is the best way to eliminate pests that have entered the operation?

a)

Rise the heat in the operation after-hours

b)

Lower the heat in the operation after-hours

c)

Work with a licensed pest control operator (PCO)

d)

Apply over-the-counter pesticides around the operation

2.

What is a PCO?

a)

Pest Containment Officer

b)

Pest Control Operator

c)

People Control Officer

d)

People Control Operator

3.

Who Should apply pesticides

a)

PCO

b)

Establishment's manager

c)

Establishmen'st Serv Safe Certified Manager

d)

Establishment's food handler

4.

In what type of places are cockroaches typically found?

a)

Bright, sunny places

b)

Bright hot places

c)

Moist, dark places

d)

During daytime only

5.

The three basic rules of an integrated pest management program are: work with a PCO, deny access, and

a)

keep food on the floor

b)

give access through cracks and holes in the walls and floors.

c)

deny shelter

6.

After pesticides have been applied, food contact surfaces should be?

a)

Washed

b)

Rinsed

c)

Sanitized

d)

Washed, rinsed, and sanitized

7.

Who should dispose of pesticides?

a)

Establishment's manager

b)

PCO

c)

Establishment's cleaning crew

d)

Establishment's Chef

8.

IPM stands for:

a)

Interesting Pest Management

b)

Integrated Pest Movement

c)

Integrated Pest Management

9.

Food in the dry storage room should be stored _______ off the floor

a)

three inches

b)

two inches

c)

five inches

d)

six inches

10.

What should be installed around the back door in the kitchen?

a)

security camera

b)

air curtains

c)

screen door

11.

Store recyclables in clean

a)

containers

b)

containers with loose fitting lids

c)

containers with tight fitting lids

12.

What does FIFO mean?

a)

Fast In, Fast Out

b)

First In, Fast Out

c)

First In, First Out

13.

Food is rotated during storage so the oldest products are ___

a)

FIFO

b)

IFOF

c)

IFFO

d)

FFIO

14.

Check all deliveries before they

a)

are opened

b)

are brought into the establishment

c)

are cooked

d)

are consumed

15.

What is the pest way to eliminate pests that have entered an operation?

a)

Contact the PCO

b)

The Establishment's manager sets traps and/or spray's pesticides.

c)

The Establishment's Chef sprays with pesticides

16.

Flies can spread the pathogens____

a)

salmonella

b)

e-coli

c)

mad cow disease

d)

shigella

17.

Throw out garbage quickly and

a)

put in a new bag

b)

spray "Lysol" in the container

c)

wash, sanitize, and dry the container, then put in a new bag

18.

A clean and safe operation offers pests little ____ and ______

a)

food, water

b)

water, shelter

c)

access, shelter

19.

During rush period's at Lou's, garbage bags are tied off and stacked by the door until the end of the night. Does this practice follow the Serv Safe guidelines?

a)

No

b)

Yes

20.

Lou's restaurant has some crackers. They are no bigger than a quarter. Lou has someone come in to patch all the crackers. Does this practice follow Serv Safe guidelines?

a)

No

b)

Yes

21.

Lou's Restaurant has stationary equipment such as walk-in coolers sealed to the floor. Does this follow Serv Safe guidelines?

a)

No

b)

Yes

22.

The operation has many windows. Screens have been repaired or replaced. Does this follow Serv Safe guidelines.

a)

No

b)

Yes