By Edgar Collins Bain, Harold W Paxton

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3. 4. 5. b a b c b 6. 7. 8. 9. 10. c d a b c II. 12. 13. 14. 15. d c a d a 16. 17. 18. 19. 20. b d d b a 21. 22. 23. 24. 25. d b d a b INSTRUCTOR'S MANUAL FOR PRINCIPLES OF FOOD SANITATION Copyright © 1999, Aspen Publishers, Inc. 33 Chapter 11 Pest Control Objectives Information provided in this chapter will acquaint students with pests that cause problems in food establishments and the methods for their control. Short Answer Questions Q1. What adverse effects do cockroaches have on a food facility?

Closed containers can be sanitized most effectively by: (a) flood sanitizing (b) spraying (c) brush application (d) fogging QU. When fogging: (a) (b) (c) (d) the the the the sanitizing solution sanitizing solution sanitizing solution sanitizing solution should should should should be be be be twice the ordinary with at least 5 minutes of exposure twice the ordinary with at least 2 minutes of exposure normal with 5 minutes of exposure normal with 2 minutes of exposure Ql2. An energy-efficient CIP unit can reduce cleaning costs: (a) (b) (c) (d) 30% 35% 30% 35% with 40% with 40% with 45% with 45% less less less less energy energy energy energy INSTRUCTOR'S MANUAL FOR PRINCIPLES OF FOOD SANITATION 46 Copyright © 1999, Aspen Publishers, Inc.

Q7. A. Which pest introduces microbes that persist and develop in quantity throughout the ripening period until fruit is maturt? An example is the pollinating fig wasp Blastophaga psenes. Q8. A. Why is the use of recirculated water not recommended for washing fruits and vegetables? Recirculated water is not recommended because of the contamination caused through a rapid buildup of microorganisms in the wash water. Q9. A. Why is the chlorination of wash water ineffective? The effectiveness of chlorination of wash water is minimal because bacterial spores exhibit resistance to chlorine.

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Alloying elements in steel by Edgar Collins Bain, Harold W Paxton

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