Question 1

What are the three main categories of pests that food establishments must control?

Accepted Answer

The three main categories are insects (cockroaches, flies), rodents (mice and rats), and birds. Each poses unique contamination risks to food and food-contact surfaces.

Question 2

What are three signs that indicate a rodent infestation in a food establishment?

Accepted Answer

Signs of rodents include droppings, gnaw marks on food packaging or structures, and nesting materials such as shredded paper or fabric. Tracks or grease marks along walls are also indicators.

Question 3

Which pest leaves behind egg cases (oothecae), shed skins, and a musty odor as signs of infestation?

Accepted Answer

Cockroaches leave behind egg cases, shed skins, and produce a musty or oily odor. They also leave dark fecal droppings that resemble coffee grounds or pepper.

Question 4

Why are flies considered a significant food safety hazard in food establishments?

Accepted Answer

Flies can transfer pathogens directly onto food and food-contact surfaces because they feed on garbage and waste, then land on food. They also regurgitate digestive fluids and deposit feces while feeding.

Question 5

What distinguishes a mouse infestation from a rat infestation based on dropping size?

Accepted Answer

Mouse droppings are small, about 1/8 to 1/4 inch long, and pointed at both ends. Rat droppings are much larger, about 1/2 to 3/4 inch, and may be capsule-shaped.

ServSafe Pest Management Flashcards

Study Modes

Practice Test

Study Guide

Try These Cards

Related Study Decks

Food Allergens – ServSafe Food Manager Certification

HACCP Principles – ServSafe Food Manager Certification

Safe Food Purchasing – ServSafe Food Manager Certification

ServSafe Cleaning & Sanitizing

ServSafe Food Manager Certification — Complete Bundle

ServSafe Foodborne Illness Flashcards

Unlock the Full ServSafe Food Manager Certification Study Bundle