Answer :
Final answer:
The FOOD ESTABLISHMENT PIC should inspect for evidence of pests and potential contaminants daily to prevent foodborne diseases. Pests can spread pathogens which can compromise food safety, especially at events such as picnics with challenging temperature control.
Explanation:
The FOOD ESTABLISHMENT Person in Charge (PIC) or designated food service workers should conduct daily indoor and outdoor inspections of the FOOD operation area for evidence of pests and potential contaminants. Pests and contaminants can include insects, rodent droppings, hairs, and foreign objects that can lead to foodborne diseases. Precautionary measures should be taken to ensure the safety and hygiene of the food served, particularly in environments such as picnics where temperature control can be challenging, and food is more susceptible to microbial growth.
Pests such as flies, ants, and rodents are not only a nuisance but also carriers of disease. Proper management includes regular inspections and an established pest control protocol to maintain a safe food environment. Close attention should also be paid to proper storage practices and temperature controls to minimize the risk of contamination by pathogens and foreign bodies, thereby preventing foodborne diseases.