Pest Control

What is the most common sign of rodent infestation?

• AHoles in walls
• BDroppings (faeces) and gnaw marks✓
• CBad smells only
• DNoise at night

Answer: Rodent droppings (small, dark pellets) and fresh gnaw marks on packaging, wood, or wiring are the most reliable signs of infestation.

What health risks do pests pose in food businesses?

• AContamination with bacteria, fungi, and viruses
• BPhysical contamination (hairs, body parts)
• CAllergen issues
• DAll of the above✓

Answer: Pests contaminate food and surfaces with pathogens, leave physical contaminants, and can trigger allergen issues, creating multiple food safety hazards.

Which pest is most difficult to control in food businesses due to rapid reproduction?

• ARats
• BMice
• CCockroaches✓
• DFlies

Answer: Cockroaches are extremely difficult to control due to rapid reproduction rates, ability to hide in small gaps, and resistance to pesticides.

What type of pest leaves a greasy smear or grease mark on surfaces?

• ARats
• BFlies
• CCockroaches✓
• DWeevils

Answer: Cockroaches leave distinctive grease marks and smear trails as they travel along walls and surfaces, using their secretions as navigational aids.

How should waste and rubbish be stored to prevent pest infestation?

• ALeave bins open for easy access
• BStore in sealed containers, kept in a separate enclosed area, away from the main building✓
• CBury rubbish
• DBurn it

Answer: Waste should be stored in sealed containers in a separate, enclosed, secure area away from the food preparation building to prevent pest access.

What is 'proofing' in relation to pest control?

• AProving a pest infestation exists
• BSealing all entry points and gaps to prevent pest entry✓
• CTesting pesticides
• DDocumenting pest control activities

Answer: Proofing involves sealing cracks, gaps, holes, and other entry points (especially around pipes, doors, windows) to prevent pest entry.

How frequently should pest control surveys be conducted in a food business?

• AOnly if a pest is seen
• BOnce per year
• CRegular intervals, typically monthly or quarterly, depending on risk✓
• DNever necessary

Answer: Regular pest control monitoring (monthly to quarterly) allows early detection of infestation before it becomes a major problem.

What should be done if a food business discovers signs of pest infestation?

• AIgnore it if no pest is seen
• BReport to the manager; isolate affected food; call professional pest control✓
• CUse over-the-counter pesticides
• DClose the business immediately

Answer: Any sign of infestation must be reported, affected food must be isolated/discarded, and a professional pest control service should be engaged immediately.

What type of fly is commonly a problem in food businesses?

• AFruit flies (Drosophila)
• BBluebottles and greenbottles (blow flies)
• CHouseflies
• DAll of the above✓

Answer: All three types are problematic: fruit flies breed in fermented matter, blow flies in decomposing material, and houseflies on any organic matter.

How should raw meat and fish be stored to minimize pest attraction?

• AIn open displays
• BIn sealed containers on the lowest shelf, away from windows
• CIn dedicated rooms with sealed entry✓
• DPests only need regular control, storage doesn't matter

Answer: Raw meat and fish should be in sealed, pest-proof containers in dedicated storage areas with controlled access to minimize pest attraction.

What is the main disadvantage of using poison baits in a food preparation area?

• AThey're ineffective
• BThey cost too much
• CDead pests may contaminate food or surfaces✓
• DThey don't kill cockroaches

Answer: Poison baits carry the risk of dead pests contaminating food or surfaces. They should only be used in secured bait stations outside food areas.

Which pest-induced food contamination is most likely to cause haemolytic uremic syndrome (HUS)?

• ACockroach-transmitted E. coli✓
• BFly-transmitted Salmonella
• CRodent-transmitted Hantavirus
• DCockroach-transmitted Shigella

Answer: Cockroaches can transmit E. coli O157:H7, which produces Shiga toxin and can cause HUS, a potentially fatal condition particularly in children.