Title: Describe measures for pest control and eradication in the food service environment.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and Safety

Description should include

- application of preventive measures (e.g., denying access, storing food according to standard procedures, cleaning up spilled food promptly)
- describing the responsibilities of a licensed pest-control operator in the food service environment.

Process/Skill Questions:

Thinking

- What are the conditions that make pest infestation possible?
- What precautions should be taken before pest control is used in food preparation areas?
- What pests are associated with poor sanitation? Why?
- What pest-control chemicals can be used safely in food services areas?

Communication

- What methods of communication can be used to remind employees of methods used for pest control?

Leadership

- Who is responsible for overseeing pest control in the food service facility?

Management

- How often should a food service facility schedule pest elimination treatment?
- What licensure procedure is needed for administering pest control chemicals?