1 / 16

Integrated Pest Management

Integrated Pest Management. Apply Your Knowledge: Test Your Food Safety Knowledge. True or False: A strong oily odor may indicate the presence of cockroaches

forest
Download Presentation

Integrated Pest Management

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Integrated Pest Management

  2. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False: A strong oily odor may indicate the presence of cockroaches • True or False: The main purpose of an integrated pest management program is to control pests once they have entered the establishment • True or False: Stationary equipment should not be covered before applying pesticides since it gives pests a place to hide • True or False: Glue traps are used to prevent cockroaches from entering the establishment • True or False: Pesticides can be stored in food storage areas if they are closed tightly and properly labeled 13-2

  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)

  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

  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)

  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

  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

  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

  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

  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

  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

  12. Identifying Pests: Rodents • 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 Illustration courtesy of Orkin Commercial

  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

  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

  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

  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

More Related