Pest Control and Cleaning Flashcards
6 cards from real Level 3 Food Safety Certificate practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Pest Control and Cleaning flashcards as text
Which pests are most commonly found in food premises and pose the greatest food safety risk?
Answer: Rodents (rats and mice), cockroaches, flies, and stored product insects
Rodents, cockroaches, flies, and stored product insects (e.g., flour beetles) are the main pest threats in food premises — they contaminate food and surfaces with pathogens, hair, droppings, and urine.
What is 'integrated pest management' (IPM) in a food business context?
Answer: A systematic approach combining prevention, monitoring, and control measures to minimise pest activity without over-reliance on pesticides
IPM uses a combination of physical, biological, and chemical controls alongside proofing, sanitation, and monitoring — it is sustainable and minimises chemical use while maintaining pest-free conditions.
What should a food business do if signs of a pest infestation are discovered?
Answer: Stop using affected areas immediately, report to management and the DSL (pest control contractor), identify entry points, and implement corrective actions including deep cleaning
Discovery of an infestation requires immediate action: stopping use of affected areas, informing management, calling pest control, identifying entry points, deep cleaning, and full documentation.
What is 'proofing' in pest control for food premises?
Answer: Physically sealing entry points such as gaps around pipes, doors, and walls to prevent pest access
Proofing involves identifying and sealing all potential pest entry points — gaps around pipes, worn door seals, cracks in walls, and drainage openings — to prevent access to food preparation areas.
Why are UV fly-kill units (electric fly killers) not suitable for placement directly above food preparation surfaces?
Answer: Dead insects can fall onto food surfaces, causing physical and biological contamination
Fly killers electrocute insects, causing them to fall — placement above food preparation or storage areas would result in insect fragments contaminating food, creating both biological and physical hazards.
What is a 'pest control contract' and why is it important for a food business?
Answer: A formal agreement with a licensed pest control contractor for regular inspections, monitoring, and treatment — providing documentary evidence of pest management for due diligence
A pest control contract provides regular professional inspections, written reports, and evidence of proactive pest management — important for due diligence and for demonstrating compliance to enforcement officers.