A food handler who is receiving a food delivery observes signs of pests in the food. What should be done?
ServSafe Chapters 13-15 Review

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11th Grade
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Hard
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1.
FLASHCARD QUESTION
Front
Back
The shipment should be refused and prevented from entering the operation.
Answer explanation
The correct action is to refuse the shipment and prevent it from entering the operation. This ensures that any potential pests do not contaminate the food supply, protecting food safety.
2.
FLASHCARD QUESTION
Front
What is one way to keep an operation pest-free?
Back
Seal all cracks in floors & walls.
Answer explanation
Sealing all cracks in floors and walls prevents pests from entering the operation, making it a crucial step in maintaining a pest-free environment. Other options do not effectively deter pests.
3.
FLASHCARD QUESTION
Front
How should garbage be handled to deny pests food & shelter?
Back
remove garbage frequently so pests won't be attracted to it
Answer explanation
Removing garbage frequently prevents pests from being attracted to it, denying them food and shelter. Other options may not effectively limit pest access or could inadvertently provide them with resources.
4.
FLASHCARD QUESTION
Front
Pepper-like black specks are found near the electrical motor in a refrigeration unit. What type of pest may be present?
Back
roaches
Answer explanation
The pepper-like black specks are likely cockroach droppings, which resemble small black pepper grains. This indicates a potential roach infestation near the electrical motor in the refrigeration unit.
5.
FLASHCARD QUESTION
Front
When should pesticides be applied?
Back
when staff is not there
Answer explanation
Pesticides should be applied when staff is not there to ensure their safety and minimize exposure to harmful chemicals. This timing helps prevent health risks associated with pesticide application.
6.
FLASHCARD QUESTION
Front
What should be done after pesticides have been applied?
Back
wash, rinse & sanitize food-contact surfaces
Answer explanation
After applying pesticides, it is crucial to wash, rinse, and sanitize food-contact surfaces to ensure safety and prevent contamination. This step is essential to protect public health.
7.
FLASHCARD QUESTION
Front
What is the greatest danger than pests pose to a foodservice operation?
Back
spread of diseases
Answer explanation
The greatest danger pests pose to a foodservice operation is the spread of diseases. Pests can carry harmful pathogens that can contaminate food, leading to serious health risks for customers and potential legal issues for the business.
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