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Food Handler · Facility Design and Management

What is the FIRST and most effective method of pest control in a food establishment?

Reviewed by Jordan Morley, Editorial Lead at 247SimpleTests. Written by the 247SimpleTests Editorial Team from the official source material cited on every question.

Correct answer

Denying pests access, food, water, and harborage (prevention) — through sealing entry points, proper sanitation, and eliminating shelter — rather than relying primarily on pesticides

  1. A Denying pests access, food, water, and harborage (prevention) — through sealing entry points, proper sanitation, and eliminating shelter — rather than relying primarily on pesticides
  2. B Keeping a cat in the kitchen
  3. C Spraying pesticides regularly
  4. D Setting traps everywhere

Why this is the answer

INTEGRATED PEST MANAGEMENT (IPM) — PREVENTION FIRST: The most effective pest control denies pests what they need: ACCESS (deny entry): seal cracks/holes, install door sweeps and air curtains, screen windows, keep doors closed; FOOD (deny food): clean spills immediately, store food in sealed containers, dispose of garbage properly, clean under and behind equipment; WATER (deny water): fix leaks, eliminate standing water; HARBORAGE (deny shelter): remove clutter, eliminate hiding/nesting places; PESTICIDES are a LAST resort, used by licensed pest control operators (PCOs), not the primary method;

Signs of infestation: droppings, gnaw marks, egg cases, grease marks, live/dead pests, nesting materials; pests (rodents, cockroaches, flies) carry and spread pathogens (Salmonella, etc.) and contaminate food; MANAGER'S ROLE: maintain sanitation and exclusion, work with a licensed PCO, monitor for signs, document; prevention is far more effective and safer than chemical treatment after an infestation occurs.

Source: Food Manager — Integrated Pest Management

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About this topic: Facility Design and Management

Facility design and management questions cover approved materials and finishes, plumbing and backflow prevention, handwashing station requirements, ventilation, lighting, garbage handling and pest control. This is one of 16 Food Manager questions on facility design and management, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

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