13-2 An Integrated Pest Management (IPM) program: Uses prevention measures to keep pests from entering the establishment Uses control measures to eliminate.

Slides:



Advertisements
Similar presentations
INTEGRATED PEST MANAGEMENT (IPM)
Advertisements

Hantavirus Pulmonary Syndrome Rodent Exclusion. SIGNS OF RODENT INFESTATION Droppings Tracks Gnawing damage Burrows Runways.
Hays County Food Handlers Class An Introduction to Food Safety.
Chapter 11 Cleaning and Sanitizing
Keeping Your Home Free of Pests and Harmful Pesticides
Section 8-3 The Flow of Food.
FOUNDATION PRACTICAL COOKERY Kitchen hygiene. FOUNDATION PRACTICAL COOKERY Published by Hodder Education © David Foskett, Victor Ceserani and John Campbell.
GMP and HACCP in school restaurants Comenius School Development Project 2006/07 Srednja šola Zagorje.
E n v i r o n m e n t a l Health & Safety. April 2001Environmental Health & Safety2 What is IPM? Integrated Pest Management (IPM) is the coordinated use.
8-1. Key Sanitation Condition No. 8: No pests in the food processing plant Foodborne illnesses that may be passed on by pests are numerous:  Flies.
Pest Control. 22 Dec 072 What do pests do? Pests can: Contaminate food (droppings  bacteria)* Spoil food by eating part of it Carry disease.
© 2009 Michigan State University licensed under CC-BY-SA, original at Pest Control.
Chapter 12 Integrated Pest Management. Integrated Pest Management (IPM) Program An IPM program: Uses prevention measures to keep pests from entering the.
BEST MANAGEMENT PRACTICES VOLUME II NON-CHEMICAL TECHNIQUES P.C.O.C. Training Module.
13-1 Integrated Pest Management Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A strong oily odor may indicate the presence.
You Can Prevent This Implementing an integrated pest management (IPM) program. Working with a pest control operator (PCO)
Integrated Pest Management
Pest Control Pests & Food Three kinds of pests are commonly found in places where food for human consumption is prepared or stored : Rodents – such as.
Integrated Pest Management Prepared by: Michael Waldvogel, Ph.D. NC Cooperative Extension Service North Carolina State University.
Pest Management Objectives: Prevent and control pests
ISEC Home Pest Management. What is ISEC? ISEC stands for the 4 steps in getting rid of pests in your home: I is for Identify S is for Sanitize E is for.
School Integrated Pest Management (IPM) A Tour of Pest Problem Areas in Schools.
Food Safety Systems- Employee Training
11• Cleaning and Sanitizing
A BASIC EDUCATION ON HOUSEHOLD PESTS CREATED BY THE REFUGEE HOUSING PROGRAM MERCY HOUSING A neighbor’s guide to roaches and bedbugs.
IPM in Multifamily Housing Training
1.01 T Food Sanitation. 2 Hand Sanitation 1. Wet hands with WARM water. 2. Soap and scrub for seconds. 3. Rinse under clean, running water. 4. Dry.
Cleaning and Sanitizing & Integrated Pest Management Chapter 12 & 13 Maggie Berrey Anna Nooe Margaret Rawls Maria Licher Natalie Donvito.
HOW TO CONDUCT COCKROACH SAMPLING A “How To” PowerPoint for building owners/managers, tenant organizers, Promotoras and anyone learning to use “sticky-traps”
Commensal Rodent IPM. Problems Associated with Rodents Disease Food Contamination Property Damage Fires Trouble with the Health Department.
Food Handling As a food handler, you need to do your part to keep food safe.
Safe Facilities and Pest Management
3.01 Outline facility sanitation. *Dry Storage Corrosion- resistant metal Free of exposed steam pipes, sewer lines, water pipes Exterior doors – self.
Integrated Pest Management (IPM) Program An IPM program: Uses prevention measures to keep pests from entering the operation Uses control measures to eliminate.
Cockroach Biology and Control
FEDIAF Code of Practice
1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Properly working.
1.01 T Food Sanitation – How to sanitize for Food Safety
Food Safety Risk Management Agency Relations, Nutrition, and Programs
SANITATION & HYGIENE with ®.  The handwashing sink is to be used for handwashing ONLY.  Never use this sink for other purposes. Handwashing Sink.
Field hygiene course FOOD. REFERENCES HQ ISAF, PREVENTIVE MEDICINE HANDBOOK, Edition 2 October 2007 HANDBOOK, Edition 2 October 2007 Field Sanitation.
Walls, Ceilings, and Doors Materials for walls, ceilings, and doors must be: ____________________ Nonabsorbent Easy to clean Durable 10-7.
Cockroaches: Actions You Can Take Keep food and water away from roaches Fix leaks Store Food in “sealed” containers Clean up spilled food promptly Clean.
Objective FD03.01: Outline facility sanitation and pest management. SERVSAFE: CHP. 13.
Food Pantry Food Safety Training April 14, Introduction to Food Safety  The objective of this session is to provide you with information that can.
Chapter 11 Cleaning and Sanitizing
Keeping Food Safe Chapter Two Part Five – Cleaning & Sanitizing.
Safe Facilities and Pest Management
Creating a Clean and Hygienic Foodservice Operation
Instructor Notes Once you have designed a sanitary facility, it is important to keep it that way. If you do not keep the facility and equipment clean and.
1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Working properly Tight handles.
Basic Food Safety Introduction. Delivery Temperature The temperature for shipping and delivery of raw chicken should be: 4 degrees C. or colder.
1.01 Y FOOD SAFETY VS. FOOD SANITATION
Integrated Pest Management (IPM) Program
Rodents, insects, and other pests are more than just unsightly to customers.
Another prerequisite program
Pest Management.
CLEANING AND SANITIZING
Read story and “You CanP
Chapter 10 Sanitary Facilities and Equipment
1.01 T Food Sanitation 1.01T Food Sanitation.
DISCUSS THE FOOD SERVICES INSPECTION PROCESS.
Integrated pest management
Implement Food Safety Program and Procedures
Bell Ringer Some bacteria, viruses, parasites, and fungi that can't be seen, tasted or smelled can cause an illness. These are known as: Pathogens Carcinogens.
Use Teamwork and Awareness to Minimize Pests
1.01 T Food Sanitation 1.01T Food Sanitation.
1.01 T Food Sanitation 1.01T Food Sanitation.
1.01 T Food Sanitation 1.01T Food Sanitation.
FarmCrest Foods Ltd 22 Nov 07 Pest Control Pest Control.
Presentation transcript:

13-2 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)

13-3 Deny pests access to the establishment Deny pests food, water, and shelter Work with a licensed PCO to eliminate pests that do enter The Three Rules of Integrated Pest Management Photo courtesy of the National Pest Management Association 1 2 3

13-4 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

13-5 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 To deny pests food and shelter:

13-6 Signs of a cockroach infestation include: A strong oily odor Droppings similar to grains of pepper Capsule-shaped egg cases Illustration courtesy of Orkin Commercial

13-7 Shiny, black droppings Evidence of gnawing Tracks Nesting material (scraps of paper, cloth, hair) Burrows in dirt or along foundation Signs of a rodent infestation include: Illustration courtesy of Orkin Commercial

13-8 Remove all food and food-contact surfaces Cover immovable equipment and food-contact surfaces Before your PCO applies pesticides: After pesticides have been applied: Wash, rinse, and sanitize food-contact surfaces Keep corresponding MSDS on the premises Photo courtesy of the National Pest Management Association

13-9 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 If pesticides will be stored on the premises:

Which of the following characteristics apply to cockroaches, and which apply to rodents? 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. Illustrations courtesy of Orkin Commercial