Pest Control

What are the most common food pests in commercial kitchens?

• ASpiders and butterflies
• BCockroaches, rodents, flies, and stored product insects✓
• CAnts only
• DWasps and bees

Answer: Common food pests: Cockroaches (carry pathogens), rodents (feces contaminate food), flies (vomit/feces), beetles, moths (stored products). All pose serious health risks.

What are signs of cockroach infestation?

• AOnly seeing live insects
• BDroppings (pepper-like), egg casings, musty smell, damage to food packaging✓
• CGrease marks only
• DSound of movement

Answer: Signs: Small black droppings, tan/brown egg casings (oothecae), musty odor, damage to food/packaging, oily smears. Cockroaches are nocturnal; presence indicates infestation.

What are signs of rodent infestation?

• ASpider webs only
• BDroppings, gnaw marks, grease marks along walls, nesting material, strong odor✓
• COnly footprints
• DChewed packaging

Answer: Signs: Pellet droppings (6-8mm), gnaw marks on food/packaging, grease smears on walls (from body oils), shredded nesting material, musty smell, rub marks in corners.

What is the primary pest control method used in professional kitchens?

• ADIY traps only
• BContracted professional pest control service using integrated pest management (IPM)✓
• CPesticide spray application
• DCats

Answer: Professional pest control via licensed contractor is standard. They use Integrated Pest Management (IPM): prevention, monitoring (traps, inspections), targeted treatment, record-keeping.

What is 'Integrated Pest Management' (IPM)?

• AUsing chemicals only
• BMonitoring, prevention, physical control, chemical control only when necessary, documentation✓
• CMonthly spraying
• DTrapping all pests

Answer: IPM is a holistic approach: (1) Prevention (seal gaps, remove food sources), (2) Monitoring (traps, inspections), (3) Physical control (traps, exclusion), (4) Chemical control (last resort), (5) Documentation.

How should pest monitoring traps be positioned in a kitchen?

• ARandomly throughout
• BAlong walls, in corners, near entry points, in storage areas - following pest movement patterns✓
• CDoor frames only
• DNext to food prep areas

Answer: Traps placed where pests travel: perimeter walls, corners, under doors, storage areas, drains. NOT in food prep areas or on food contact surfaces. Document locations and check frequency.

How should areas where pests may be found be managed in a kitchen?

• AAccept pest presence
• BSeal cracks/gaps, remove food sources, eliminate water sources, maintain hygiene✓
• CUse poison everywhere
• DClose kitchen

Answer: Pest prevention: (1) Seal cracks, gaps, holes, and pipe openings, (2) Remove food sources (crumbs, grease), (3) Fix leaks (water source), (4) Good housekeeping, (5) Proper storage (sealed containers).

What should be done if a pest infestation is discovered?

• AIgnore and hope it goes away
• BCall professional pest control, notify enforcement authority if applicable, document findings✓
• CUse any chemicals available
• DClose kitchen for 6 months

Answer: Action: (1) Contact professional pest control immediately, (2) Document infestation (location, extent, type), (3) Notify local enforcement authority (requirement in many cases), (4) Review food safety impact.

What record-keeping is required for pest control?

• ANo documentation needed
• BContractor reports, trap locations/checks, dates, actions taken, findings✓
• CAnnual report only
• DPhotos only

Answer: Records must document: contractor name, visit dates, findings, actions taken, trap locations, pesticides applied, results. Maintain for 6+ months. Enforcers review these for due diligence.

How often should a pest control contract include inspections?

• AAnnually
• BQuarterly
• CMonthly or more frequently for high-risk premises (restaurants, hospitals)✓
• DNever - not required

Answer: High-risk food businesses (restaurants, catering, hospitals) typically have monthly or bi-weekly inspections. Low-risk premises may have quarterly visits. Frequency in contract depends on risk.

What health hazards do pests pose in food businesses?

• AAesthetic discomfort only
• BCarry pathogens in feces/saliva, contaminate food, transmit diseases, alert enforcement to poor hygiene✓
• CMinor annoyance
• DNo health risk

Answer: Health hazards: Cockroaches carry Salmonella, E. coli; rodents carry Leptospirosis, Hantavirus; flies transmit Campylobacter, Shigella. Pest evidence is serious food safety violation.

What should be kept away from stored food to prevent pest access?

• AOnly pest traps
• BStore food in sealed, pest-proof containers at least 15cm above floor, away from walls✓
• CNothing - pests can access anything
• DOnly label it

Answer: Storage: Use airtight, sealed containers (plastic/metal), elevate on shelves 15cm+ from floor/walls (reduces pest harborage and access). Dry goods in original packaging are vulnerable.