Chapter 13 - Integrated Pest Management

Chapter 13- Integrated Pest Management  Integrated Pest Management (IPM) Programs o An IPM program:  Uses prevention measures to keep pests from entering the operation  Uses control measures to eliminate any pests that get inside  Will be successful if you work closely with a licensed pest control operator (PCO) o Basic rules of an IPM program:  Deny pests access to the operation  Deny pests food, water, and shelter  Work with a licensed pest control operator (PCO)  Deny Pests Access o To prevent pests from entering with deliveries:  Use approved, reputable suppliers  Check all deliveries before they enter your operation  Refuse shipments that have pests or signs of pests o To prevent pests from entering through doors, windows and vents:  Screen all windows and vents  Install self-closing devices and door sweeps on all doors  Repair gaps and cracks in door frames and thresholds  Use weather stripping on the bottoms of doors that don’t have thresholds  Install air curtains above or alongside doors  Keep all exterior openings tightly closed o To prevent pests from entering through pipes:  Use concrete to fill holes or sheet metal to cover openings around pipes  Install screens over ventilation pipes and ducts on the roof  Cover floor drains with hinged grates to keep our rodents o To prevent pests from entering through floors and walls:  Seal all cracks in floors and walls  Use a permanent sealant recommended by your PCO or regulatory authority  Seal spaces or cracks where stationary equipment is fitted to the floor  Use an approved sealant or concrete, depending on the size of the spaces  Deny Food and Shelter o Deny pests food and shelter in garbage:  Throw out garbage quickly and correctly  Maintain garbage containers and storage areas  Keep containers clean and in good condition  Keep outdoor containers tightly covered  Clean up spills around containers immediately o Deny pests food and shelter in recyclables:  Store recyclables correctly  Keep recyclables in clean, pest-proof containers  Keep containers away from building as regulations allow o Deny pests food and shelter through good storage practices:  Store food and supplies quickly and correctly  Keep them away from walls and at least 6 inches (15 cm) off the floor  Rotate products (FIFO) so pests cannot settle and breed o Deny pests food and shelter through good cleaning practices:  Clean up food and beverage spills immediately  Clean toilets and restrooms as often as needed  Train staff to keep lockers and break areas clean  Keep cleaning tools and supplies clean and dry  Store wet mops on hooks rather than on the floor  Empty water from buckets to keep from attracting rodents o Deny pests food and shelter on the grounds and in outdoor dining areas:  Maintain the grounds  Mow the grass, pull weeds, get rid of standing water, and pick up litter  Cover all outdoor garbage containers  Remove uneaten food and dirty dishes from tables  Clean spills as quickly as possible  Do not feed birds or wildlife  Install electronic insect eliminators, or zappers, away from food, customers, staff, and serving areas  Call your PCO to remove hives and nests  Identifying Pests o Flies:  Feed on garbage and waste  Can spread pathogens such as Shigella spp. o Cockroaches:  Often carry pathogens  Live and breed in places that are:  Dark  Warm  Moist  Hard to clean  If you see them in daylight, you may have a major infestation o Signs of a cockroach infestation include:  Strong, oily odor  Droppings (feces) that look like grains of black pepper  Capsule shaped egg cases   Brown, dark, red, or black Leathery, smooth, or shiny o Rodents:  Urinate and defecate as they move around  Hide during the day  Stay close to their nests  Can squeeze through small holes, jump and climb  Have keen senses of hearing, touch and smell  Know how to avoid bait and some traps o Signs of a rodent infestation include:  Gnaw marks  Droppings  Shiny and black (fresh)  Grey (old)  Urine stains  Dirt tracks along walls  Nests  Cloth, hair, feathers, grass, scraps of paper  Usually in holes in quiet places  Often near food and water  May be next to buildings  Working with a Pest Control Operator (PCO) o Rely on your PCO to do the following:  Develop an integrated approach to pest management  Stay current on new equipment and products  Provide prompt service to address problems as they occur  Keep records of all steps taken to prevent and control pests o Before choosing an PCO:  Check references  Make sure the PCO is licensed if required by your state  Require a written contract outlining work to be performed, which typically includes the following  Description of services to be provided  Period of service  Your duties, including preventive measures and facility preparation before and after treatment  Records to be kept by the PCO  Treatment for Pests o The PCO will inspect the facility:  Give complete access to the building  Prepare staff to answer the PCO’s questions  Provide building plans and equipment layouts  Point out possible trouble spots o The treatment plan should include:  Treatments used for each area or problem and the potential risks  Dates and times of each treatment  Staff should not be on-site during the treatment  Steps you can take to control pests  Building defects that hinder prevention and control  Timing of follow-up visits o Control measures should be:  Environmentally sound  Safe for operations  Effective for the pests in your area  Using and Storing Pesticides o Reasons to NOT buy and apply pesticides yourself:  Pesticides may not work or may be harmful if applied incorrectly  Pests can develop resistance and immunity to pesticides  Control measures may vary by region  Some pesticides are not approved for use in restaurants or foodservice operations o When pesticides will be applied:  Wait until you are closed for business and staff are not on-site  Remove food and movable food-contact surfaces  Cover equipment and food-contact surfaces that can’t be moved  Wash, rinse and sanitize food-contact surfaces after an area has been sprayed  Have a safety data sheet (SDS) for any pesticide that is used or stored on the premises o If pesticides will be stored on the premises:  Keep them in their original containers  Store them in a secure location away from food, utensils and equipment o To dispose of pesticides:  Check local regulations  Follow manufacturers’ directions and regulatory requirements to dispose of empty containers