ServSafe Certification Integrated Pest Management (IPM) 2

Question 1

Which of the following is the FIRST step in an Integrated Pest Management program?

Accepted Answer

Identify the pest correctly

Answer

Apply pesticides immediately

Answer

Seal all cracks and crevices

Answer

Contact a licensed pest control operator

Question 2

A food establishment finds gnaw marks on food packaging. This is an example of which IPM concept?

Accepted Answer

Pest identification sign

Answer

Pest control

Answer

Pest monitoring

Answer

Pest exclusion

Question 3

Which area of a food establishment is MOST likely to attract cockroaches?

Accepted Answer

Dry storage with cardboard boxes

Answer

Walk-in freezer

Answer

Stainless steel prep tables

Answer

Reach-in refrigerator

Question 4

In IPM, what does 'exclusion' mean?

Accepted Answer

Blocking pest entry points into the facility

Answer

Eliminating pests with traps

Answer

Applying pesticides around the perimeter

Answer

Removing food sources from pest-prone areas

Question 5

How often should pest control monitoring logs be reviewed in a food establishment?

Accepted Answer

Regularly on a scheduled basis

Answer

Once a year during health inspections

Answer

Only when a pest is spotted

Answer

Every five years

Question 6

A pest control operator (PCO) applied pesticide inside a food establishment. What must happen before food operations resume?

Accepted Answer

The area must be cleaned and ventilated per label instructions

Answer

Wait 24 hours regardless of pesticide used

Answer

Management must approve restart verbally

Answer

Staff must wear PPE for the next shift

Question 7

Which pest is MOST commonly associated with the spread of Salmonella in a food establishment?

Accepted Answer

German cockroach

Answer

Fruit fly

Answer

Flour beetle

Answer

Silverfish