DISCUSS THE FOOD SERVICES INSPECTION PROCESS. FOODS II: 3.02 – DISCUSS THE FOOD SERVICES INSPECTION PROCESS. Instructor Notes The greatest danger from pests comes from their ability to spread disease, including foodborne illness. Keeping an establishment clean and sanitary will help prevent pests from entering.

An Integrated Pest Management (IPM) program: Uses prevention measures to keep pests from entering the establishment Uses control measures to eliminate any pests that do infest it Will be successful if you work closely with a licensed pest control operator (PCO) Instructor Notes Pests can damage food, supplies, and facilities, and can spread diseases. Once they come into the facility in large numbers (an infestation), pests can be very difficult to eliminate. Prevention is critical in pest control. If you wait until there is evidence of pests in the establishment, you may already have a major infestation. 13-2

Photo courtesy of the National Pest Management Association 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 1 2 3 13-3 Photo courtesy of the National Pest Management Association

To keep pests out of the establishment: Inspect deliveries for pests/pest infestation Screen windows/vents Seal cracks in floors/walls Keep exterior openings closed tightly Fill holes around pipes Install door sweeps/self-closing doors Instructor Notes Pests can be brought into the establishment with deliveries, or they can enter through openings in the building itself. Always use reputable suppliers. Refuse shipments in which you find pests or signs of infestation, such as egg cases and body parts (legs, wings, etc.). Screen all windows and vents with at least sixteen mesh per square inch screening. Cover floor drains with hinged grates to keep rodents out. 13-4

To deny pests food and shelter: Dispose of garbage quickly Keep garbage containers clean/tightly covered Store recyclables away from buildings Store food/supplies away from walls and 6 inches off the floor Follow FIFO when storing food Clean the establishment thoroughly Instructor Notes A clean and sanitary establishment offers pests little in the way of food and shelter. Recyclables should be stored in clean, pest-proof containers as far away from the building as local regulations allow. Follow FIFO, so pests do not have time to settle into products and breed. 13-5

Illustration courtesy of Orkin Commercial Signs of a cockroach infestation include: A strong oily odor Droppings similar to grains of pepper Capsule-shaped egg cases Instructor Notes Cockroaches often carry disease-causing microorganisms, and live and breed in dark, warm, moist, hard-to-clean places. If you see a roach in daylight, you may have a major infestation, since only the weakest come out to feed at that time. Roach droppings look like grains of black pepper. Egg cases may be brown, dark red, or black, and may appear leathery, smooth, or shiny. Glue traps should be used in the establishment to help determine what type of cockroach is present. This will help the PCO determine what type of treatment is needed. 13-6 Illustration courtesy of Orkin Commercial

Illustration courtesy of Orkin Commercial Signs of a rodent infestation include: Shiny, black droppings Evidence of gnawing Tracks Nesting material (scraps of paper, cloth, hair) Burrows in dirt or along foundation Instructor Notes Rodents can eat and ruin food, damage property, and spread disease. Rodent tracks can be detected on dusty surfaces by shining a light across them at a low angle. Mice use scraps of paper, cloth, hair, and other soft materials to build nests. Rats nest in burrows, usually in dirt, rock piles, or along foundations. 13-7 Illustration courtesy of Orkin Commercial

Photo courtesy of the National Pest Management Association Before your PCO applies pesticides: Remove all food and food-contact surfaces Cover immovable equipment and food-contact surfaces After pesticides have been applied: Wash, rinse, and sanitize food-contact surfaces Keep corresponding MSDS on the premises Instructor Notes Although you can take most preventive measures yourself, professionals should carry out most control measures. Rely on your PCO to decide if and when pesticides should be used in your establishment. The PCO should apply pesticides when you are closed for business and employees are not on-site. 13-8 Photo courtesy of the National Pest Management Association

If pesticides will be stored on the premises: Keep them in original containers Lock them in cabinets away from food-storage and food-preparation areas Dispose of them as per local regulations Keep corresponding MSDS on the premises Instructor Notes Your PCO should store and dispose of all pesticides used in your facility. If they are stored on the premises, follow the requirements identified in the slide. 13-9

Illustrations courtesy of Orkin Commercial Which of the following characteristics apply to cockroaches, and which apply to rodents? 1. I nest in scraps of paper, cloth, and hair. 2. I produce a strong oily odor. 3. My droppings are shiny black. 4. I nest in burrows along the foundation. 5. My droppings look like grains of pepper. Instructor Notes Answers: Rodents Cockroaches Illustrations courtesy of Orkin Commercial 13-10