1. DISCUSS THE FOOD SERVICES INSPECTION PROCESS.
FOODS II: –
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.

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)
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.
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3. 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
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Photo courtesy of the National Pest Management Association

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
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.
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5. 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.
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6. 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.
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Illustration courtesy of Orkin Commercial

7. 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.
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Illustration courtesy of Orkin Commercial

8. 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.
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Photo courtesy of the National Pest Management Association

9. 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.
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10. 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
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