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

Description should include

• taking preventive measures (e.g., denying access, storing food according to standard procedures, cleaning up spilled food promptly)
• using the services of a licensed pest-control operator on a regular basis.

Process/Skill Questions:

Thinking

• How does the cleaning schedule affect pest control?

Communication

• What are signs of pest infestation?
• What insects and pests are drawn to a food service establishment?
• What is integrated pest management?
• What resources are available to help control pests?

Leadership

• Which individuals are allowed to use pest-control products?
• What pest-control chemicals can be used safely in food services areas?

Management

• Who is responsible for procuring pest control?
• What should be done in case of an infestation?