CPFS Facility Maintenance & Pest Control 4 — Questions and Answers
Question 1: Under FDA Food Code guidelines, a food establishment's physical facilities must be maintained in:
- Aesthetically pleasing condition to attract customers
- Good repair and cleaned as often as necessary to keep them clean (Correct answer)
- A freshly painted state at all times
- Compliance with décor standards set by the franchisor
Correct answer: Good repair and cleaned as often as necessary to keep them clean
The FDA Food Code requires physical facilities to be maintained in good repair and cleaned frequently enough to prevent contamination.
Question 2: What is the MAIN reason outdoor garbage containers should have tight-fitting lids?
- To comply with municipal recycling ordinances
- To prevent pests from accessing organic waste that serves as a food source (Correct answer)
- To protect recyclables from rain contamination
- To reduce odors that might disturb neighboring businesses
Correct answer: To prevent pests from accessing organic waste that serves as a food source
Tight-fitting lids deny pests access to garbage, removing a major attractant that draws rodents, flies, and cockroaches.
Question 3: A food establishment notices small, dark specks resembling pepper on food contact surfaces. This is MOST likely evidence of:
- Mold spore accumulation
- Cockroach fecal spotting (frass) (Correct answer)
- Residue from carbonated beverages
- Rust from aging equipment
Correct answer: Cockroach fecal spotting (frass)
Cockroach fecal spotting (frass) appears as small, dark, pepper-like specks on surfaces near harborage areas.
Question 4: Which pest is MOST associated with spreading Salmonella through droppings and contaminated food contact?
- Clothes moth
- House fly (Musca domestica) (Correct answer)
- Silverfish
- Carpet beetle
Correct answer: House fly (Musca domestica)
House flies carry Salmonella and other pathogens on their bodies and in their vomit and feces, contaminating food and surfaces.
Question 5: Which practice violates proper pest control procedures in a food facility?
- Installing door sweeps on all exterior doors
- Placing bait stations in corners along exterior walls
- Stacking food deliveries directly on the floor to expedite storage (Correct answer)
- Reporting pest sightings immediately to the manager
Correct answer: Stacking food deliveries directly on the floor to expedite storage
Stacking food on the floor creates harborage space for pests and prevents inspection and cleaning beneath products.
Question 6: Light traps that use ultraviolet (UV) bulbs to attract and capture flying insects should be positioned:
- Directly above food preparation surfaces for maximum coverage
- Away from windows and doors, inside and not visible from outside (Correct answer)
- As high as possible near the ceiling to attract the most insects
- Near grease traps where insects are most concentrated
Correct answer: Away from windows and doors, inside and not visible from outside
UV light traps placed near windows or doors attract insects from outside; positioning them away from entrances captures insects already inside without drawing more in.
Question 7: How often should interior pest control inspections be conducted by a licensed pest control operator in a high-volume foodservice facility?
- Once per year during the annual health inspection
- Monthly at minimum, or more frequently based on risk assessment (Correct answer)
- Only when a pest is actually observed by staff
- Quarterly during slow business seasons only
Correct answer: Monthly at minimum, or more frequently based on risk assessment
High-volume facilities typically require monthly professional pest control inspections to detect problems before they escalate.
CPFS Facility Maintenance & Pest Control 4
Under FDA Food Code guidelines, a food establishment's physical facilities must be maintained in: