Describe measures for pest control and eradication in the food service environment.

Description should include

• application of preventive measures (e.g., denying access, storing food according to standard procedures, cleaning up spilled food promptly)
• describing the responsibilities of a licensed pest-control operator in the food service environment.

Process/Skill Questions:

Thinking

• What are the conditions that make pest infestation possible?
• What precautions should be taken before pest control is used in food preparation areas?
• What pests are associated with poor sanitation? Why?
• What pest-control chemicals can be used safely in food services areas?

Communication

• What methods of communication can be used to remind employees of methods used for pest control?

Leadership

• Who is responsible for overseeing pest control in the food service facility?

Management

• How often should a food service facility schedule pest elimination treatment?
• What licensure procedure is needed for administering pest control chemicals?