Which of the following is NOT an example of a physical pest control method?

Prepare for the REHIS HACCP Exam with flashcards and multiple choice questions. Each question includes hints and explanations to aid your understanding. Pass your REHIS Hazard Analysis and Critical Control Point Exam with confidence!

Multiple Choice

Which of the following is NOT an example of a physical pest control method?

Explanation:
The concept being tested is the distinction between physical and chemical pest control methods. Physical methods rely on a non-chemical action to stop or remove pests—things like capturing, excluding, or killing pests through their movement or behavior using a device or barrier. Rodent traps directly capture or kill rodents by mechanical action. Ultraviolet traps use light to lure pests to a death or capture point, and electric fly killers kill insects via an electric grid. These rely on physical processes rather than chemistry. Pesticide sprays, by contrast, deliver chemicals that poison or repel pests. That makes them a chemical pest control method, not a physical one. In a HACCP context, recognizing this difference helps ensure pest control plans use appropriate methods that minimize contamination risk and align with food safety goals.

The concept being tested is the distinction between physical and chemical pest control methods. Physical methods rely on a non-chemical action to stop or remove pests—things like capturing, excluding, or killing pests through their movement or behavior using a device or barrier. Rodent traps directly capture or kill rodents by mechanical action. Ultraviolet traps use light to lure pests to a death or capture point, and electric fly killers kill insects via an electric grid. These rely on physical processes rather than chemistry.

Pesticide sprays, by contrast, deliver chemicals that poison or repel pests. That makes them a chemical pest control method, not a physical one. In a HACCP context, recognizing this difference helps ensure pest control plans use appropriate methods that minimize contamination risk and align with food safety goals.

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