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					Integrated Pest Management




                             13-1
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 labeled

                                                   13-2
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)




                                             13-3
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




                                             13-4
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)




                                                13-5
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



                                                 13-6
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


                                               13-7
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



                                                  13-8
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



                                                  13-9
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
                                                                13-10
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
                                                                13-11
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   13-12
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




                                         13-13
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




                                        13-14
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



                                             13-15
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



                                               13-16

				
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posted:7/27/2011
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