Pest Control and Facilities for the Food Manager Exam
Updated October 27, 2026
Food protection manager exams cover keeping pests out and keeping the facility safe: handwashing sinks, plumbing, lighting and chemical storage. Here’s what to know, followed by free practice questions.
Integrated pest management (IPM)
IPM prevents pests from getting in and finding food, water and shelter, and works with a licensed pest control operator to get rid of any that do.
- Deny access: check deliveries, keep doors closed, fill gaps, and use screens and air curtains.
- Deny food, water and shelter: clean up spills, store food off the floor and away from walls, and take out garbage often.
- Work with a licensed pest control operator (PCO) to treat pests. Pesticides should be applied by the PCO.
Signs of cockroaches include a strong oily odor, droppings that look like grains of pepper, and egg cases. Signs of rodents include droppings, gnaw marks, nesting materials and tracks.
Facility rules
- Handwashing sinks must have hot and cold running water, soap, a way to dry hands, a waste container and signage telling employees to wash their hands. Use them only for handwashing.
- Cross-connections are physical links between safe water and dirty water. An air gap, the space between a faucet and the flood rim of a sink, is the most reliable way to prevent backflow.
- Chemicals must be stored away from and below food, food equipment and utensils, in their original labeled containers or in correctly labeled working containers.
- Lighting in food prep areas should be bright enough to clean and inspect, and bulbs should be shielded or shatter-resistant.
Free practice questions
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Droppings that look like grains of pepper and a strong oily odor are signs of:Answer: CA strong oily odor, droppings like grains of pepper and egg cases are signs of cockroaches.
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Who should apply pesticides in a food operation?Answer: DPesticides should be applied by a licensed pest control operator, who knows how to use them safely around food.
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What is the most reliable way to prevent backflow at a sink?Answer: AAn air gap, a space between the water outlet and the flood rim of the sink, is the most reliable way to prevent backflow.
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Where should cleaning chemicals be stored?Answer: BChemicals must be stored away from food, equipment and utensils, and below them, so they can't drip or spill onto food.
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Which is required at a handwashing sink?Answer: CHandwashing sinks need hot and cold running water, soap, a way to dry hands, a waste container and handwashing signage.
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What is the first goal of integrated pest management?Answer: DIPM starts with keeping pests out, by checking deliveries and sealing entry points, then denying them food, water and shelter.
Related: cleaning and sanitizing.
Pass your food manager exam on the first try
- All 171 questions on foodborne illness, hygiene, storage, cooking and cooling, cleaning and HACCP
- An explanation for every answer, with its source, usually the FDA Food Code section
- Unlimited full 80-question practice exams across all six areas