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Integrated Pest Management

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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

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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)

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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

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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)

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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