13-1 integrated pest management. 13-2 apply your knowledge: test your food safety knowledge 1.true...
TRANSCRIPT
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 labeled13-2
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