ServSafe Practice Questions Ch 10- 14
-
Identify the minimum lighting intensity requirement for each area. Dry storage areas
-
50 foot candles
-
20 foot candles
-
10 foot candles
-
As we sail through chapters ten to fourteen of our quizzes on the proper safety protocols when handling, serving and cooking food, answer questions on lighting, water sources, hand washing stations and garbage containers. What can you tell us?
Quiz Preview
- 2.
Identify the minimum lighting intensity requirement for each area. Prep areas
-
50 foot candles
-
20 foot candles
-
10 foot candles
Correct Answer
A. 50 foot candlesExplanation
The minimum lighting intensity requirement for prep areas is 50 foot candles. This means that the area should be illuminated with a light intensity of at least 50 foot candles to ensure proper visibility and safety during food preparation activities.Rate this question:
-
- 3.
Identify the minimum lighting intensity requirement for each area. Hand washing areas
-
50 foot candles
-
20 foot candles
-
10 foot candles
Correct Answer
A. 20 foot candlesExplanation
The minimum lighting intensity requirement for hand washing areas is 20 foot candles. This means that there should be enough light in these areas to provide adequate visibility for individuals to properly wash their hands. This level of lighting ensures that people can see clearly and effectively perform this important hygiene practice.Rate this question:
-
- 4.
Identify the minimum lighting intensity requirement for each area. Walk in refrigerators
-
50 foot candles
-
20 foot candles
-
10 foot candles
Correct Answer
A. 10 foot candlesExplanation
The minimum lighting intensity requirement for walk-in refrigerators is 10 foot candles. Foot candles refer to the measurement of light intensity and indicate the amount of light that falls on a surface. In the case of walk-in refrigerators, a minimum of 10 foot candles is necessary to provide sufficient lighting for visibility and safety purposes. This level of lighting ensures that individuals can easily navigate the space, locate items, and perform tasks effectively.Rate this question:
-
- 5.
Identify the minimum lighting intensity requirement for each area. Dish washing areas
-
50 foot candles
-
20 foot candles
-
10 foot candles
Correct Answer
A. 20 foot candlesExplanation
The minimum lighting intensity requirement for dish washing areas is 20 foot candles. This level of lighting is necessary to ensure proper visibility and hygiene while washing dishes. It provides sufficient illumination for the task at hand, allowing users to see clearly and avoid any potential accidents or mistakes.Rate this question:
-
- 6.
Generally, operations that use a private water source, such as well, must have it tested at least.
-
Every year
-
Every 2 years
-
Every 3 years
-
Every 5 years
Correct Answer
A. Every yearExplanation
Private water sources, such as wells, are susceptible to contamination and can pose risks to human health. Therefore, it is important for operations that use a private water source to have it tested regularly. Testing the water every year ensures that any potential issues or contaminants are identified and addressed promptly, maintaining the safety and quality of the water supply.Rate this question:
-
- 7.
What is the only completely reliable method for preventing back flow?
-
Air gap
-
Ball valve
-
Vacuum breaker
-
Cross connection
Correct Answer
A. Air gapExplanation
An air gap is the only completely reliable method for preventing backflow. An air gap is a physical separation between the water supply and the potential source of contamination. It ensures that there is no direct connection between the two, preventing any backflow of contaminated water into the clean water supply. This method is considered the most effective and reliable in preventing backflow incidents. Ball valves and vacuum breakers can also help prevent backflow, but they are not as foolproof as an air gap. Cross connection refers to a point where a potable water supply is connected to a non-potable source, which can potentially lead to backflow if not properly protected.Rate this question:
-
- 8.
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
-
1 inch
-
2 inches
-
4 inches
-
6 inches
Correct Answer
A. 4 inchesExplanation
When installing tabletop equipment on legs, it is important to have a sufficient space between the base of the equipment and the tabletop. This space allows for proper air circulation and prevents overheating of the equipment. A larger space of 4 inches ensures better ventilation and reduces the risk of damage or malfunction due to excessive heat buildup. It also allows for easier access to the equipment for maintenance or repairs.Rate this question:
-
- 9.
How hot should the hot water at a hand washing station get?
-
At least 70*F
-
At least 100*F
-
At least 130*F
-
At least 160*F
Correct Answer
A. At least 100*FExplanation
The hot water at a hand washing station should be at least 100*F. This temperature is necessary to effectively kill bacteria and other germs on the hands. Water that is too cold may not be effective in removing dirt and germs, while water that is too hot can cause burns or discomfort. Therefore, maintaining a temperature of at least 100*F ensures both cleanliness and safety during hand washing.Rate this question:
-
- 10.
Food service equipment that has been certified as meeting certain standards may be stamped with the ____________ mark
-
FDA
-
NSF
-
USDA
-
USPS
Correct Answer
A. NSFExplanation
Food service equipment that has been certified as meeting certain standards may be stamped with the NSF mark. NSF stands for the National Sanitation Foundation, which is an independent organization that sets standards for food safety and sanitation. The NSF mark indicates that the equipment has been tested and meets these rigorous standards, ensuring that it is safe for use in food service establishments. The FDA (Food and Drug Administration) and USDA (United States Department of Agriculture) are also involved in food safety, but the NSF mark specifically relates to equipment certification. The USPS (United States Postal Service) is not relevant to food service equipment certification.Rate this question:
-
- 11.
What information should be posted on or near a dishwasher?
-
Water temperature, conveyor speed, and water pressure
-
Load start time, estimated load completion time, and initials of person who started the load
-
Water temperature in 4*f increments and clearance space between the machine and the floor
-
Maintenance records including service dates, work done, and name of the company that did the work.
Correct Answer
A. Water temperature, conveyor speed, and water pressureExplanation
The information that should be posted on or near a dishwasher includes water temperature, conveyor speed, and water pressure. This is important for the proper functioning and maintenance of the dishwasher. Water temperature ensures that the dishes are properly cleaned and sanitized, while conveyor speed determines the efficiency of the cleaning process. Water pressure is crucial for the effective removal of food particles and stains. Having this information readily available allows operators to monitor and adjust the dishwasher settings as needed to ensure optimal performance.Rate this question:
-
- 12.
To keep food from being contaminated by lighting use
-
Shields on heat lamps
-
Signage next to lights in food contact areas
-
Fluorescent and other energy efficient light bulbs
-
Lighting that meets the minimum intensity requirements
Correct Answer
A. Shields on heat lampsExplanation
Shields on heat lamps are used to prevent food contamination caused by lighting. Heat lamps are commonly used in food service establishments to keep food warm. However, without shields, there is a risk of food particles or other contaminants falling onto the food from the lamp. By installing shields on the heat lamps, any potential contaminants are blocked from reaching the food, ensuring its safety and preventing contamination.Rate this question:
-
- 13.
Which is a source of potable water?
-
Collected rain water
-
Gray water collection tanks
-
Untested private water sources
-
Water transport vehicles
Correct Answer
A. Water transport vehiclesExplanation
Water transport vehicles can be a source of potable water because they are specifically designed to transport clean and safe drinking water. These vehicles are equipped with tanks that are regularly cleaned and sanitized to ensure the water remains free from contaminants. They are often used in emergency situations or in areas where access to clean water is limited. The water in these vehicles is typically tested and treated to meet the required drinking water standards before being distributed to consumers. Therefore, water transport vehicles can provide a reliable and safe source of potable water.Rate this question:
-
- 14.
Outdoor garbage containers should be
-
Labeled with collection times
-
Kept covered with tight fitting lids
-
Kept away from customers parking areas
-
Lined with plastic or wet strength paper
Correct Answer
A. Kept covered with tight fitting lidsExplanation
Outdoor garbage containers should be kept covered with tight fitting lids to prevent pests and animals from accessing the trash and spreading it around. This also helps to contain any odors and prevent them from becoming a nuisance to customers or nearby areas. Additionally, keeping the garbage containers covered helps to maintain a clean and tidy appearance, promoting a positive image for the establishment.Rate this question:
-
- 15.
What is a cross contamination?
-
Threaded faucet
-
Device that prevents a vacuum
-
Valve that mixes hot and cold water
-
Link between sources of safe and dirty water
Correct Answer
A. Link between sources of safe and dirty waterExplanation
Cross contamination refers to the transfer of harmful microorganisms or substances from one source to another, resulting in the contamination of previously safe sources. In the context of the given options, a "link between sources of safe and dirty water" best describes cross contamination. This suggests that there is a connection or pathway between the two sources, allowing the transfer of contaminants from the dirty water source to the previously safe water source.Rate this question:
-
- 16.
Back flow is when contaminated water
-
Flows in pipes behind a wall
-
Backs up in a drain because of grease condensation
-
Goes down the drain in a counter clockwise direction
-
Flows in reverse because of water pressure
Correct Answer
A. Flows in reverse because of water pressureExplanation
Back flow occurs when there is a reversal of water flow in the pipes due to water pressure. This can happen when there is a sudden drop in pressure in the main water supply, causing water to flow backwards. It can also occur when there is a cross-connection between a potable water system and a non-potable water system, allowing contaminated water to flow back into the clean water supply. In both cases, the reverse flow is caused by the force of the water pressure pushing the water in the opposite direction.Rate this question:
-
- 17.
Match the best cleaner for the job. Remove bits of soaked cheese from a pot
-
Detergent
-
De-greaser
-
Delimer
-
Abrasive cleaner
Correct Answer
A. Abrasive cleanerExplanation
An abrasive cleaner would be the best choice for removing bits of soaked cheese from a pot. Abrasive cleaners are specifically designed to remove tough stains and stuck-on food particles. The abrasive particles in the cleaner help to scrub away the cheese without damaging the surface of the pot. Detergent, de-greaser, and delimer may not be as effective in removing the cheese residue as they are not specifically formulated for this type of cleaning task.Rate this question:
-
- 18.
Match the best cleaner for the job. Clean a grill back splash
-
Detergent
-
De-greaser
-
Delimer
-
Abrasive cleaner
Correct Answer
A. De-greaserExplanation
A de-greaser is the best cleaner for cleaning a grill back splash because it is specifically designed to remove grease and grime. The back splash of a grill is often exposed to oil and grease splatters, which can be difficult to clean with regular detergent. A de-greaser is formulated to break down and dissolve grease, making it the most effective choice for this particular cleaning task.Rate this question:
-
- 19.
Match the best cleaner for the job. Remove mineral deposits from a steam table
-
Detergent
-
De-greaser
-
Delimer
-
Abrasive cleaner
Correct Answer
A. DelimerExplanation
To remove mineral deposits from a steam table, the best cleaner for the job would be a delimer. Mineral deposits can build up on surfaces due to the high mineral content in water, and a delimer is specifically designed to dissolve and remove these deposits. Detergent may not be strong enough to break down mineral deposits, while a de-greaser is more suitable for removing grease and oil. An abrasive cleaner may be too harsh and could potentially damage the surface of the steam table. Therefore, a delimer is the most appropriate choice for effectively removing mineral deposits.Rate this question:
-
- 20.
Match the best cleaner for the job. Wash a kitchen wall
-
Detergent
-
De-greaser
-
Delimer
-
Abrasive cleaner
Correct Answer
A. DetergentExplanation
Washing a kitchen wall typically involves removing dirt, stains, and grease. Detergent is the best cleaner for this job as it is designed to break down and remove grease and grime effectively. It is gentle enough to use on painted surfaces without causing damage or discoloration. Detergent can also be easily rinsed off, leaving the wall clean and residue-free. De-greaser may be too strong for this task and could potentially strip the paint or leave a residue. Delimer and abrasive cleaners are not suitable for cleaning walls as they are designed for specific tasks such as removing lime scale or tackling tough stains on hard surfaces.Rate this question:
-
- 21.
Lee mixed a quats sanitizer with 75*F water. A test kit showed the concentration was correct according to the manufactures recommendations. He soaked utensils in the solution for 30 seconds. were the utensils sanitized correctly?
-
Yes
-
No
Correct Answer
A. YesExplanation
The utensils were sanitized correctly because Lee mixed the quats sanitizer with the recommended temperature of water and the concentration was shown to be correct according to the manufacturer's recommendations. Additionally, the utensils were soaked in the solution for the recommended duration of 30 seconds. Therefore, it can be concluded that the utensils were sanitized correctly.Rate this question:
-
- 22.
Josh mixed a chlorine sanitizer with 55*F water. A test kit showed the concentration was 100 ppm. He soaked some tableware in the solution for 7 seconds. Was the tableware sanitized correctly?
-
Yes
-
No
Correct Answer
A. NoExplanation
The tableware was not sanitized correctly. In order for chlorine sanitizer to effectively sanitize, it needs to be mixed with water at a specific temperature. The ideal temperature for chlorine sanitizer is between 75-120°F. Since the water used was only 55°F, it was too cold for the chlorine sanitizer to work effectively. Therefore, the tableware was not sanitized correctly.Rate this question:
-
- 23.
Cecelia mixed an iodine sanitizer with 75*F water. A test kit showed the concentration was 8 ppm. She put a pan in the solution for 30 seconds. Was the pan sanitized correctly?
-
Yes
-
No
Correct Answer
A. NoExplanation
The pan was not sanitized correctly because the concentration of the iodine sanitizer in the water was only 8 ppm. According to industry standards, the recommended concentration for sanitizing with iodine is 12.5-25 ppm. Therefore, the pan did not receive enough iodine to effectively sanitize it.Rate this question:
-
- 24.
Jarmin mixed a chlorine sanitizer with 100*F water. a test kit showed the concentration was 50 ppm. She put a bowl in the solution for 7 seconds. was the bowl sanitized correctly?
-
Yes
-
No
Correct Answer
A. YesExplanation
The bowl was sanitized correctly because the concentration of the chlorine sanitizer in the water was 50 ppm, which is within the recommended range for effective sanitization. Additionally, the bowl was left in the solution for 7 seconds, which is sufficient time for the sanitizer to kill any bacteria or germs present on the surface of the bowl. Therefore, the bowl was sanitized correctly.Rate this question:
-
- 25.
What is sanitizing?
-
Reducing dirt from a surface
-
Reducing the pH of a surface
-
Reducing the hardness of water
-
Reducing pathogens to safe levels
Correct Answer
A. Reducing pathogens to safe levelsExplanation
Sanitizing refers to the process of reducing pathogens to safe levels. This involves eliminating or reducing the number of harmful microorganisms on a surface or in a substance to a level that is considered safe for human health. It is an important step in maintaining cleanliness and preventing the spread of diseases.Rate this question:
-
- 26.
If food contact surfaces are in constant use, how often must they be cleaned and sanitized?
-
Every 4 hours
-
Every 5 hours
-
Every 6 hours
-
Every 7 hours
Correct Answer
A. Every 4 hoursExplanation
Food contact surfaces must be cleaned and sanitized every 4 hours when they are in constant use. This is necessary to prevent the accumulation of bacteria and ensure the safety of the food being prepared or served. Regular cleaning and sanitizing help to maintain the cleanliness and hygiene of these surfaces, reducing the risk of foodborne illnesses.Rate this question:
-
- 27.
An employee wants to make a sanitizer solution to spray onto food contact surfaces. what must be done to ensure that it has been made correctly.
-
Test the solution with a sanitizer test kit
-
Use very hot water when making the solution
-
Try out the solution on a food contact surface
-
Compare the color to another solution of the right strength
Correct Answer
A. Test the solution with a sanitizer test kitExplanation
To ensure that the sanitizer solution has been made correctly, it is necessary to test the solution with a sanitizer test kit. This test kit will provide accurate results and indicate whether the solution has the appropriate strength to effectively sanitize the food contact surfaces. Testing the solution is crucial as it ensures that the sanitizer is effective in killing bacteria and other harmful microorganisms. Using a sanitizer test kit is a reliable method to verify the correctness of the solution and ensure the safety of the food contact surfaces.Rate this question:
-
- 28.
How can food service managers find out which chemical sanitizers are appropriate for their operations?
-
Check with the food and drug administration
-
Check with the centers for disease control and prevention
-
Check with the local regulatory authority
-
Check the label on the sanitizer container
Correct Answer
A. Check with the local regulatory authorityExplanation
Food service managers can find out which chemical sanitizers are appropriate for their operations by checking with the local regulatory authority. These authorities are responsible for enforcing food safety regulations and guidelines in a specific area. They have the knowledge and expertise to provide accurate information on approved sanitizers that meet the necessary standards. Checking with the local regulatory authority ensures that food service managers are using sanitizers that are compliant with local regulations and safe for use in their operations.Rate this question:
-
- 29.
What should be done when throwing away chemicals?
-
Pour leftover chemicals into a drain and throw the container away
-
Seal the container in a bag and put it next to the garbage container
-
Follow label instructions and any regulatory requirements that apply
-
Take the lid off the container and put it into a garbage container
Correct Answer
A. Follow label instructions and any regulatory requirements that applyExplanation
When throwing away chemicals, it is important to follow label instructions and any regulatory requirements that apply. This is because different chemicals have different disposal methods and requirements, which are usually indicated on their labels. Following these instructions ensures that the chemicals are disposed of safely and in an environmentally responsible manner. Pouring leftover chemicals into a drain or putting the container directly into a garbage container can be dangerous and harmful to the environment. Sealing the container in a bag and putting it next to the garbage container may not be sufficient to prevent leaks or spills. Therefore, following label instructions and regulatory requirements is the correct approach.Rate this question:
-
- 30.
Material safety data sheets (MSDS) should be
-
Kept so employees can access them
-
Kept with paperwork from the supplier
-
Sent to the local regulatory authority
-
Memorized in case of an emergency
Correct Answer
A. Kept so employees can access themExplanation
MSDS should be kept so employees can access them because they contain important information about the potential hazards and safety precautions associated with a particular substance. By having easy access to MSDS, employees can quickly obtain necessary information in case of emergencies or when handling hazardous materials. This ensures that they are well-informed and can take appropriate safety measures to protect themselves and others.Rate this question:
-
- 31.
Flatware and utensils that have been cleaned and sanitized should be stored
-
With the handles facing up
-
At a temperature of 41*F or lower
-
Above cleaning supplies
-
Within six inches of the floor
Correct Answer
A. With the handles facing upExplanation
Flatware and utensils that have been cleaned and sanitized should be stored with the handles facing up. This is because storing them in this manner helps to prevent contamination of the eating surfaces. If the handles were facing down, there is a higher risk of the eating surfaces coming into contact with potentially contaminated surfaces, such as countertops or shelves. Storing them with the handles facing up also allows for better air circulation, which can help to prevent the growth of bacteria.Rate this question:
-
- 32.
What is the correct way to clean and sanitize a prep table?
-
Wash, rinse, sanitize, air dry
-
Rinse, wash, sanitize, air dry
-
Sanitize, wash, rinse, air dry
-
Air dry, rinse, sanitize, was
Correct Answer
A. Wash, rinse, sanitize, air dryExplanation
The correct way to clean and sanitize a prep table is to first wash it to remove any dirt or debris, then rinse it to remove any soap residue. After that, sanitize the table using an appropriate sanitizer to kill any bacteria or germs. Finally, allow the table to air dry naturally to prevent any contamination from towels or cloths.Rate this question:
-
- 33.
An employee notices a hole in the hole in the foundation of the operation.
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest accessExplanation
The correct answer is "deny pest access". This means that the employee should take measures to prevent pests from entering the operation through the hole in the foundation. By blocking off the entry point, pests will be unable to infiltrate the area and cause any damage or disturbances.Rate this question:
-
- 34.
A delivery of tomatoes arrives and has fruit flies buzzing around it
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest accessExplanation
The correct answer is to deny pest access. This means taking measures to prevent pests, such as fruit flies, from entering the area where the tomatoes are stored. This can be done by sealing any openings or gaps that pests can use to enter, using screens or nets to cover windows or vents, and ensuring that doors are kept closed. By denying pest access, the tomatoes can be protected from contamination and damage caused by fruit flies.Rate this question:
-
- 35.
Some of the staff have propped the back door open because it is hot inside
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest accessExplanation
The given correct answer suggests that in order to address the issue of pests entering the premises through the propped back door, it is important to deny them access. This can be achieved by taking measures such as closing the door properly, installing screens or barriers to prevent their entry, and sealing any gaps or openings that pests can use to gain access. By denying pest access, it becomes difficult for them to enter the area and cause any problems.Rate this question:
-
- 36.
A mop is stored with the wet mop head on the floor of the cleaning supplies closet
-
Deny pest access
-
Deny pest food/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest food/ water/ hiding placesExplanation
The correct answer is to deny pest food, water, and hiding places. By storing the mop with the wet mop head on the floor, it creates an ideal environment for pests to thrive. Pests are attracted to moisture and can find food and hiding places in the damp mop head. To prevent pests, it is important to store the mop properly, ensuring it is dry and elevated off the floor. This will eliminate potential food and water sources for pests and make it harder for them to find hiding places. Additionally, working with a pest control operator (PCO) can help to eliminate any existing pest problems.Rate this question:
-
- 37.
A floor drain is missing its cover
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest accessExplanation
The correct answer is to deny pest access. By having a missing cover on a floor drain, pests such as insects or rodents can easily enter the area. Denying pest access by replacing the cover prevents them from entering and potentially causing infestations. This is an important step in pest control and maintaining a clean and hygienic environment.Rate this question:
-
- 38.
A window at the back of the operation is missing a screen
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest accessExplanation
The correct answer is "deny pest access" because by denying pests access to the window at the back of the operation, it prevents them from entering the premises and causing any damage or infestation. This can be achieved by installing a screen on the window, which acts as a physical barrier to keep pests out. By denying pest access, the risk of pest-related issues such as contamination, damage, or health hazards can be significantly reduced.Rate this question:
-
- 39.
There are full garbage bags piled up by the back door.
-
Deny pest access
-
Deny pest food/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest food/ water/ hiding placesExplanation
The correct answer suggests that in order to prevent pests, such as rodents or insects, from infesting the area, it is important to deny them access to food, water, and hiding places. By properly disposing of garbage and keeping the area clean and free of food sources, pests will be less likely to be attracted to the location. Additionally, eliminating any sources of water and sealing off potential hiding places will further discourage pests from taking up residence. Working with a professional pest control operator (PCO) can also help in identifying and eliminating any existing pest infestations.Rate this question:
-
- 40.
A pipe entering the operation has a large gap all the way around it
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest accessExplanation
The correct answer is "deny pest access". This means that the best way to address the issue of pests entering the operation is to prevent their access altogether. By closing off any gaps or openings around the pipe, pests will be unable to enter the area. This is a proactive approach to pest control and focuses on preventing the problem rather than dealing with it after pests have already gained access.Rate this question:
-
- 41.
An employee sees a cockroach in the kitchen
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Work with a PCO to eliminate pestExplanation
The correct answer suggests that the employee should work with a PCO (Pest Control Operator) to eliminate the pest. This implies that the presence of a cockroach in the kitchen is a pest problem that requires professional intervention. The other options, "deny pest access" and "deny pest access/water/hiding places," may be preventive measures to avoid pest infestation but do not address the immediate issue of eliminating the pest. Working with a PCO would ensure that the appropriate measures are taken to eliminate the pest effectively.Rate this question:
-
- 42.
A bag of recyclables has been left leaning against the back of the building
-
Deny pest access
-
Deny pest food/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest food/ water/ hiding placesExplanation
To effectively control pests, it is important to deny them access to food, water, and hiding places. By removing potential food sources, such as the recyclables in the bag, pests will be less likely to be attracted to the area. Additionally, eliminating sources of water and hiding places will further discourage pests from inhabiting the surroundings. Working with a Pest Control Operator (PCO) can also be beneficial as they can provide professional assistance and guidance in eliminating pests from the area.Rate this question:
-
- 43.
A delivery of produce arrives at the back of the loading dock. The receiving staff notices insect parts in some of the boxes
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest accessExplanation
The correct answer is to deny pest access. This means taking measures to prevent pests from entering the area where the produce is stored. By implementing proper pest control practices, such as sealing cracks and openings, installing screens on windows and doors, and maintaining cleanliness, the chances of pests infesting the boxes can be minimized. This is important to ensure the quality and safety of the produce and to prevent any contamination from insect parts.Rate this question:
-
- 44.
A case of noodles has been stored on the floor of the dry storage room
-
Deny pest access
-
Deny pest food/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Deny pest food/ water/ hiding placesExplanation
To prevent pests from infesting the case of noodles stored on the floor of the dry storage room, it is important to deny them access to food, water, and hiding places. By ensuring that the storage area is clean and free of any spills or crumbs, pests will have no source of food. Similarly, eliminating any standing water or sources of moisture will deny pests access to water. Removing clutter and sealing any cracks or crevices will also eliminate potential hiding places for pests. Additionally, working with a professional pest control operator (PCO) can help identify and eliminate any existing pest infestations in the storage area.Rate this question:
-
- 45.
A staff member sees a rat in the storeroom.
-
Deny pest access
-
Deny pest access/ water/ hiding places
-
Work with a PCO to eliminate pest
Correct Answer
A. Work with a PCO to eliminate pestExplanation
The correct answer is to work with a PCO (Pest Control Operator) to eliminate the pest. This is the most appropriate action to take when a staff member sees a rat in the storeroom. A PCO is trained and equipped to handle pest control effectively and safely, ensuring that the rat infestation is properly addressed and eliminated. Working with a professional will help to not only remove the current pest but also prevent future infestations.Rate this question:
-
- 46.
Rat or Cockroach: I nest in scraps of paper, cloth, and hair
-
Rat
-
Cockroach
Correct Answer
A. RatExplanation
The correct answer is Rat because rats are known to nest in scraps of paper, cloth, and hair. They use these materials to create warm and cozy nests for themselves and their offspring. Cockroaches, on the other hand, do not typically nest in these types of materials. They prefer dark and damp areas such as cracks and crevices in walls or under appliances.Rate this question:
-
- 47.
Rat or Cockroach: I produce a strong, oily odor
-
Rat
-
Cockroach
Correct Answer
A. CockroachExplanation
Cockroaches are known to produce a strong, oily odor. This odor is often described as a musty or pungent smell. It is one of the characteristics of cockroaches that distinguishes them from other pests like rats. Rats, on the other hand, do not produce a strong, oily odor. Therefore, the correct answer is Cockroach.Rate this question:
-
- 48.
Rat or Cockroach: I like to gnaw on things
-
Rat
-
Cockroach
Correct Answer
A. RatExplanation
The correct answer is Rat because rats are known for their habit of gnawing on things. They have strong teeth that continuously grow, so they need to gnaw on objects to keep them trimmed down. Cockroaches, on the other hand, do not have the same gnawing behavior as rats.Rate this question:
-
- 49.
Rat or Cockroach: My droppings are shiny black or grey
-
Rat
-
Cockroach
Correct Answer
A. RatExplanation
The shiny black or grey droppings mentioned in the question are a characteristic of rats, not cockroaches. Rat droppings are typically dark in color and have a shiny appearance due to their high moisture content. On the other hand, cockroach droppings are usually smaller in size and have a brown or black color, but they do not have a shiny texture.Rate this question:
-
Quiz Review Timeline (Updated): Dec 14, 2023 +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Dec 14, 2023Quiz Edited by
ProProfs Editorial Team -
Jun 10, 2010Quiz Created by
Nirav Patel
Back to top