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

Description should include

- taking preventive measures (e.g., denying access, storing food according to standard procedures, cleaning up spilled food promptly)
- using the services of a licensed pest-control operator on a regular basis.

Process/Skill Questions:

Thinking

- How does the cleaning schedule affect pest control?

Communication

- What are signs of pest infestation?
- What insects and pests are drawn to a food service establishment?
- What is integrated pest management?
- What resources are available to help control pests?

Leadership

- Which individuals are allowed to use pest-control products?
- What pest-control chemicals can be used safely in food services areas?

Management

- Who is responsible for procuring pest control?
- What should be done in case of an infestation?