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Published byLambert Potter Modified over 8 years ago
13-1 Integrated Pest Management
13-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A strong oily odor may indicate the presence of cockroaches 2.True or False: The main purpose of an integrated pest management program is to control pests once they have entered the establishment 3.True or False: Stationary equipment should not be covered before applying pesticides since it gives pests a place to hide 4.True or False: Glue traps are used to prevent cockroaches from entering the establishment 5.True or False: Pesticides can be stored in food storage areas if they are closed tightly and properly labeled 13-2
13-3 Integrated Pest Management An Integrated Pest Management (IPM) program: Uses prevention measures to keep pests from entering the establishment Uses control measures to eliminate any pests that get into the establishment Will be successful if you work closely with a licensed pest control operator (PCO)
13-4 The Three Rules of IPM The Three Rules of Integrated Pest Management Deny pests access to the establishment Deny pests food, water, and shelter Work with a licensed PCO to eliminate pests that do enter
13-5 Denying Pests Access to the Establishment To keep pests from entering with deliveries: Use reputable suppliers Check deliveries before they enter the establishment Refuse shipments if you find pests or signs of infestation (egg cases, body parts)
13-6 Denying Pests Access to the Establishment To keep pests from entering through openings in the building: Screen windows and vents Install self-closing devices, door sweeps, and air curtains on doors Keep exterior openings closed tightly Fill holes around pipes Cover drains with grates Seal cracks in floors, walls, and around equipment
13-7 Denying Pests Food and Shelter To deny pests food and shelter: Dispose of garbage quickly Clean up spills around containers immediately Keep containers clean and tightly covered Store recyclables properly Keep recyclables in pest-proof containers Keep containers as far away from the building as regulations allow
13-8 Denying Pests Food and Shelter To deny pests food and shelter: continued Store food and supplies quickly and properly Keep them away from walls and at least 6” (15 cm) off the floor Rotate products so pests cannot settle and breed Clean the establishment thoroughly Clean up food and beverage spills immediately Clean break rooms after use Keep cleaning tools and supplies clean and dry
13-9 Grounds and Outdoor Dining Areas To protect outdoor customers from pests: Mow grass, pull weeds, remove standing water, and pick up litter Cover outdoor garbage containers Remove dirty dishes and uneaten food from tables and clean them quickly Do not allow people to feed wildlife Locate electronic insect eliminators (“zappers”) away from food and serving areas Call the PCO to remove hives and nests
13-10 Identifying Pests: Cockroaches Cockroaches: Carry bacteria, viruses, and parasite eggs Live and breed in places that are: Dark Moist Hard-to-clean If you see them in daylight, you may have a major infestation Illustration courtesy of Orkin Commercial
13-11 Identifying Pests: Cockroaches Signs of a cockroach infestation include: A strong oily odor Droppings similar to grains of pepper Capsule shaped egg cases Brown, dark red, or black Leathery, smooth, or shiny Illustration courtesy of Orkin Commercial
13-12 Identifying Pests: Rodents Illustration courtesy of Orkin Commercial Signs of a rodent infestation include: Signs of gnawing Droppings Shiny and black (fresh) Gray (old) Tracks Nesting materials Paper, cloth, hair, feathers or grass Holes In quiet places Near food and water Next to buildings
13-13 How to Choose a PCO Before choosing a PCO: Talk to other foodservice managers Make sure the PCO is licensed or certified Ask the PCO if they belong to any professional organizations Ask for proof of insurance Weigh all factors, not just price
13-14 Working with a Pest Control Operator (PCO) Your PCO should: Help you develop an integrated approach to pest management Stay up-to-date on new equipment and products Provide prompt service to address problems as they occur Keep records
13-15 Using and Storing Pesticides When pesticides will be applied: Wait until you are closed for business and employees are offsite Remove food and movable food-contact surfaces Cover equipment and immovable food-contact surfaces Afterwards: Wash, rinse, and sanitize food-contact surfaces
13-16 Using and Storing Pesticides If pesticides will be stored on the premises: Keep them in their original containers Lock them in cabinets away from areas where food is prepared and stored Store aerosol or pressurized spray cans in a cool place Dispose of them as per local regulations Keep corresponding MSDS on the premises
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