TFM Cleaning, Sanitizing, and Pest Control 2 — Questions and Answers
Question 1: What is a master cleaning schedule used for in a food establishment?
- Tracking employee work hours
- Documenting what needs to be cleaned, how often, by whom, and with what chemicals (Correct answer)
- Planning the daily menu
- Scheduling health inspections
Correct answer: Documenting what needs to be cleaned, how often, by whom, and with what chemicals
A master cleaning schedule is a management tool that outlines every cleaning task, frequency, responsible party, and approved chemicals to ensure systematic facility sanitation.
Question 2: What should be done with wiping cloths used for food contact surfaces between uses?
- Stored in clean, dry location
- Stored in a sanitizer solution of correct concentration between uses (Correct answer)
- Hung to dry on a hook
- Changed only at the end of each shift
Correct answer: Stored in a sanitizer solution of correct concentration between uses
Wiping cloths for food contact surfaces must be stored in a sanitizer solution at the correct concentration when not in use to prevent bacterial growth in the cloth.
Question 3: Which type of pest is most commonly associated with food contamination via egg cases deposited in food packages?
- Rodents
- Cockroaches (Correct answer)
- Flies
- Stored product beetles
Correct answer: Cockroaches
Cockroaches deposit egg cases (oothecae) in food packages and on surfaces, transmitting pathogens and allergens throughout the facility.
Question 4: What is the primary risk posed by flies in a food service environment?
- They damage food packaging
- They transfer pathogens from waste and filth to food and surfaces via their legs and mouthparts (Correct answer)
- They create noise that distracts workers
- They cause allergic reactions in customers
Correct answer: They transfer pathogens from waste and filth to food and surfaces via their legs and mouthparts
Flies land on feces, garbage, and decaying matter, picking up pathogens that they then transfer to food and surfaces through contact.
Question 5: What action must be taken when pesticides are used inside a food establishment?
- Food can remain uncovered during application
- Only licensed pest control operators should apply pesticides; food and contact surfaces must be protected (Correct answer)
- Staff can apply any consumer-grade pesticide freely
- Pesticides should be mixed with cleaning solutions for efficiency
Correct answer: Only licensed pest control operators should apply pesticides; food and contact surfaces must be protected
Only licensed pest control operators should apply pesticides inside food establishments, and all food and food contact surfaces must be protected or removed during application.
Question 6: What gap size must be sealed in a food establishment to prevent rodent entry?
- Gaps larger than 1 inch
- Gaps larger than 1/2 inch for rats and 1/4 inch for mice (Correct answer)
- Only visible holes in walls
- Gaps only around plumbing and wiring
Correct answer: Gaps larger than 1/2 inch for rats and 1/4 inch for mice
Rats can enter through gaps as small as 1/2 inch and mice through gaps as small as 1/4 inch, so all such openings must be sealed.
TFM Cleaning, Sanitizing, and Pest Control 2
What is a master cleaning schedule used for in a food establishment?