Facilities, Cleaning & PestsQuestion 311 of 320
Why should a food establishment hire a licensed Pest Control Operator (PCO) rather than have kitchen staff apply pesticides themselves?
a.Because staff pesticides are always cheaper
b.Because a licensed PCO is trained to select, apply, and store pesticides safely and legally near food
c.Because staff are not allowed to see any pests
d.Because the PCO also washes the dishes
Explanation
A licensed pest control operator has the training and legal authorization to choose the right products, apply them safely around food, and store them properly, minimizing the risk of chemical contamination. Untrained staff can misapply pesticides and contaminate food or surfaces. Using a PCO is the accepted practice within an Integrated Pest Management program.
Practice all 320 questions free — no signup required.
Related questions on this topic
- After a pest control treatment, staff find dead cockroaches behind equipment. What must be done?
- In food prep and warewashing areas, what should floors, walls, and ceilings be made of?
- Which practice best supports Integrated Pest Management by denying pests food and water?
- A high-temp dish machine's data plate lists operating temperatures, but the manager wants to confirm dishes are actually being sanitized. What is a reliable check?
- A busy dishroom crew starts using the designated handwashing sink to rinse mops and thaw a few packs of shrimp. Why is this a problem?
- A drain line under a prep sink is leaking sewage-tainted water onto the floor. What is the correct approach to the plumbing?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review