Pest Management Flashcards

What are the common pests found in Singapore food establishments?

Answer: Cockroaches, rats/mice, flies, ants, lizards, and stored product insects (weevils, beetles)

Singapore's tropical climate creates ideal conditions for pests. Common food premises pests include German cockroaches, American cockroaches, rats, mice, house flies, fruit flies, ants, and stored product insects.

What is 'Integrated Pest Management' (IPM) in food safety?

Answer: A comprehensive approach combining prevention (denying food, water, shelter), monitoring, and targeted treatment to control pests with minimal chemical use

IPM uses multiple strategies: preventing pest entry (sealing gaps), removing attractions (food, water, shelter), monitoring with traps, and using targeted chemical treatments only when necessary.

What are the signs of a cockroach infestation in a food establishment?

Answer: Live or dead cockroaches, droppings (dark specks), egg cases (oothecae), musty odour, and smear marks along walls and corners

Cockroach signs include: live or dead specimens, droppings (like ground pepper), egg cases, shed skins, musty odour, and brown smear marks along their regular paths. Finding these requires corrective action.

How can a food establishment prevent pest entry in Singapore?

Answer: Seal gaps around pipes, install door sweeps, use air curtains at entrances, screen windows, maintain proper drainage, and inspect deliveries for pests

Physical exclusion is the first line of defence: seal all entry points (gaps, cracks, pipe penetrations), install door closers and sweeps, use air curtains, screen openings, and inspect incoming goods.

What attracts pests to food establishments?

Answer: Food sources (spills, crumbs, uncovered waste), water sources (leaks, condensation), and shelter (dark corners, gaps, clutter, warm equipment areas)

Pests need three things: food, water, and shelter. Eliminating any of these through good housekeeping, fixing leaks, proper food storage, and removing clutter makes your premises less attractive to pests.

What should a food handler do if they find evidence of pest activity during food preparation?

Answer: Stop food preparation in the affected area, discard any potentially contaminated food, clean and sanitise the area, and report to the supervisor immediately

Finding pest activity requires immediate action: stop work, assess contamination, discard affected food, clean and sanitise, report to management, and arrange for professional pest control inspection.