Describe the types of pests found in food service units and the methods of pest control.

1. 1 · Open in two lines. Pests spread disease and spoil food and stock. Environmental hygiene keeps them out of the food service unit.
2. 2 · Types of pests.
   • Insects: cockroaches, houseflies, ants, stored-grain insects.
   • Rodents: rats and mice.
   • Birds, lizards, stray animals.
3. 3 · Draw the pest needs diagram. [Diagram: pest in the centre with four arms: food, water, shelter, entry; one prevention measure on each arm]
4. 4 · Prevention. Proofing, housekeeping, sealed storage off the floor, covered garbage removed daily, no standing water, regular inspection.
5. 5 · Physical and chemical control. Traps, glue boards, electric fly killers; gel baits, bait stations, fumigation by licensed operators.
6. 6 · IPM and safety. Prevention and monitoring first; chemicals last; food covered, poisons locked, records kept.
7. 7 · In food service. Hostel and hospital stores with sealed bins, screened windows and a pest log lose less grain and avoid disease.
8. 8 · Close in one line. Keep pests out first; kill them only as a last resort.

Scoring tip: A pest table (pest, harm, signs) followed by the four 'deny' measures shows both knowledge and practical sense.