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WorksheetsPest Management Quiz
Total questions: 10
Worksheet time: 5mins
What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Absorbent and durable
Hard and durable
Porous and durable
Smooth and durable
What organization creates national standards for foodservice equipment?
CDC
EPA
FDA
NSF
An operation has a buildup of grease and condensation on the walls and ceiling. What is the most likely problem?
The ventilation system is not working correctly.
The cleaning chemicals are not being used correctly.
The staff are not cleaning the walls correctly.
The grill is not being operated at a high-enough temperature.
A handwashing station should have a garbage container, running water at a temperature of at least 85°F (29°C), signage, a way to dry hands, and
soap.
a timer.
a clock.
gloves.
What is the term for a device that prevents backflow in a plumbing system?
Cross-connection
Air-gap separation
Backflow preventer
Vacuum breaker
A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?
Created a cross-connection
Created an air-gap separation
Prevented backflow
Prevented atmospheric vacuuming
An operation received a violation because the dumpster was placed on a freshly graveled drive. What should have been done to prevent this violation?
The dumpster lids should have been open to allow it to air out.
The drain plug should have been removed to allow the dumpster to drain correctly.
The surface underneath the dumpster should have been paved with concrete or asphalt.
The dumpster should have been freshly painted so that food debris would not stick to surfaces.
A broken water main has caused the water in an operation to appear brown. What should the manager do?
Boil the water for 1 minute before use.
Contact the local regulatory authority before use.
Use the water for everything except dishwashing.
Use the water for everything except handwashing.
What is the best way to eliminate pests that have entered the operation?
Raise the heat in the operation after-hours.
Lower the heat in the operation after-hours.
Work with a licensed pest control operator (PCO).
Apply over-the-counter pesticides around the operation.
Which action should NOT be taken to eliminate pests in a food operation?
Work with a licensed pest control operator
Apply over-the-counter pesticides around the operation
Keep the operation clean and free of food debris
Seal all entry points to the building
