1. Propose to the staff of a kitchen you are to manage the importance for your food service establishment to have an integrated pest management program. Identify what this program is and analyze what this program uses in order to ensure that a food service establishment does not have a pest infestation.

2. Identify what MSDS is and analyze the purpose for having these in place. Distinguish the information that is typically found on the MSDS sheet.

3. When it comes to control of food in the United States, identify and distinguish the three levels at which this is exercised. Distinguish which one of these three food regulations affecting food service establishments are typically implemented and why.