Pests & FacilitiesQuestion 148 of 240
Which storage practice for dry goods best supports pest control?
a.Keeping opened bags on the floor
b.Leaving flour in torn original paper sacks
c.Storing food directly against the wall
d.Storing food at least 6 inches off the floor in tightly sealed, labeled containers, away from walls
Explanation
Dry goods should be kept in tightly sealed, labeled containers at least 6 inches off the floor and away from walls, which denies pests food and makes it easy to clean and inspect. Bags on the floor, torn sacks, and food against walls give pests access and hiding routes. Off-the-floor, sealed storage is a key facility and IPM control.
Practice all 240 questions free — no signup required.
Related questions on this topic
- Where must a NYC restaurant display its Health Department letter grade card?
- A wiping cloth used to clean tables between customers should be stored:
- After sanitizing, how should clean dishes and utensils be dried?
- Why must a food establishment have a properly functioning sewage and plumbing system with no cross-connections or backups?
- A manager notices roaches are attracted to the moist area under a leaking dish sink. Under IPM, what is the best long-term fix?
- Which is the correct way to clean and sanitize a large stationary slicer that cannot be moved to the sink?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review