Ontario Food Handler Certification Practice Exam 2026 - Free Food Handler Certification Practice Questions and Study Guide

Implementing good sanitation practices and sealing entry points is the most effective way to prevent pests in a food establishment because it addresses the root causes of pest infestations. Good sanitation practices involve keeping the establishment clean, ensuring that food waste is disposed of properly, and that surfaces are regularly cleaned and sanitized. These actions remove potential food sources and breeding grounds for pests.

Sealing entry points is crucial as it prevents pests from gaining access to the facility. This includes repairing any holes or gaps in walls, doors, or windows, and ensuring that screens and other barriers are intact. By addressing both sanitation and physical barriers, a food establishment can create an environment that is less attractive and accessible to pests, ultimately reducing the likelihood of infestations.

In contrast, relying on chemical pesticides alone may not sufficiently address the underlying conditions that allow pests to thrive and could pose health risks to staff and customers. Leaving doors open for ventilation can inadvertently invite pests into the establishment, and maintaining a warm environment can create a conducive atmosphere for pests to multiply. Therefore, a proactive approach combining sanitation and physical prevention is the best strategy.