Integrated Pest Management (IPM) Program

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)

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Integrated Pest Management (IPM) Program

The 3 rules of integrated pest management:

1. Deny pests access to the operation

2. Deny pests food and shelter

3. Work with a licensed PCO to eliminate pests that do enter

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Denying Pests Access to the Operation

To keep pests from entering with deliveries: Use approved, reputable suppliers Check deliveries before they enter the

operationo Refuse shipments that have pests or

signs of pests (egg cases, body parts such as legs or wings)

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Denying Pests Access to the Operation

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

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Denying Pests Access to the Operation

To keep pests from entering through openings in the building: Fill holes around pipes Cover drains with grates Seal cracks in floors, walls, and around

equipment

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Deny Food and Shelter

To deny pests food and shelter: Dispose of garbage quickly and correctly

o Keep containers clean o Keep outdoor containers tightly

covered o Clean up spills around containers

immediatelyo Wash and rinse containers often

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Deny Food and Shelter

To deny pests food and shelter: Store recyclables correctly

o Keep recyclables in clean, pest-proof containerso Keep containers as far away from the building as regulations

allow

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To deny pests food and shelter: Store food and supplies quickly and correctly

o Keep them away from walls and at least 6” (15 cm) off the flooro Rotate food so pests cannot settle into them and breed

Clean the facility thoroughlyo Clean up food and beverage spills immediatelyo Clean toilets and restrooms as neededo Train staff to keep lockers and break areas cleano Keep cleaning tools and supplies clean and dryo Empty water from buckets to keep from attracting rodents

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Deny Food and Shelter

Identifying Pests

Cockroaches: Often carry pathogens Live and breed in places that are:

o Darko Warmo Moisto Hard to clean

If you see them in daylight, you may have a major infestation

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Identifying Pests

Signs of a cockroach infestation include: Strong, oily odor Droppings (feces) that look like grains of

black pepper Capsule shaped egg cases

o Brown, dark red, or blacko Leathery, smooth, or shiny

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Identifying Pests

Signs of a rodent infestation include: Gnaw marks Droppings

o Shiny and black (fresh)o Gray (old)

Dirt tracks along walls Nests

o Cloth, hair, feathers, grass, scraps of paper

o In quiet placeso Near food and watero Next to buildings

Illustration courtesy of Orkin Commercial

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Working with a Pest Control Operator (PCO)

Before choosing a PCO: Check references Make sure the PCO is licensed if required by your state Require a written contract outlining work to be performed

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Using and Storing Pesticides

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

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 Store them in a secure location away from food, utensils, and

equipment Dispose of them per manufacturers’ directions and local regulations Keep corresponding MSDS on the premises

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Government Agencies Responsible for Preventing Foodborne Illness

Government agencies: The Food and Drug Administration (FDA)U.S. Department of Agriculture (USDA)Centers for Disease Control and Prevention (CDC)U.S. Public Health Service (PHS)State and local regulatory authorities

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Government Agencies Responsible for Preventing Foodborne Illness

The FDA Food Code: Outlines federal recommendations for

food safety regulations for the foodservice industry

Created for city, county, state, and tribal agencies

Although FDA recommends adoption by each state, it cannot require it

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Government Agencies Responsible for Preventing Foodborne Illness

State and local control: Regulatory authorities write or adopt food

codes that regulate retail and foodservice operations

Food codes differ widely by state or locality

In large cities the local regulatory authority will probably be responsible for enforcing requirements

In smaller cities or rural areas, a county or state regulatory authority may be responsible for enforcement

State and local health inspectors conduct foodservice inspections in most states

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The Inspection Process

Foodservice inspections: Required for all operations Lets an operation know if it is meeting

minimum food safety standards Often based on the 5 CDC risk factors

and the FDA public-health interventions

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The Inspection Process

Risk designations for evaluating facilities: Priority items

o Prevent, eliminate, or reduce hazards (e.g., handwashing)

Priority foundation itemso Support priority items (e.g., soap at a

handwashing station) Core items

o Relate to general sanitation, the facility, equipment design, and general maintenance, (e.g., keeping equipment repaired)

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Steps in the Inspection Process

Inspection guidelines: Ask for Identification Cooperate with the inspector Take notes Keep the relationship professional Be prepared to provide requested records Discuss violations and time frames for

correction Act on all deficiencies noted in the report

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Closure

An inspector may close an operation when there is: Significant lack of refrigeration Backup of sewage into the operation Emergency, such as a fire or flood Significant pest infestation Long interruption of electrical or water

service Clear evidence of a foodborne-illness

outbreak related to the operation

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Self-Inspections

The benefits of self-inspections: Safer food Improved food quality Cleaner environment for staff and

customers Higher inspection scores

When conducting a self inspection: Use the same type of checklist that the

regulatory authority uses Identify all risks to food safety After the inspection, meet with staff to

review problems

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Training Staff

A food safety training need: Gap between what staff needs to know

to do their job and what they actually know

Can be identified by: o Observing performance on

the jobo Testing food safety knowledgeo Identifying areas of weakness

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Training Staff

Training and monitoring:Train staff to follow food safety proceduresProvide initial and ongoing trainingProvide all staff with general food safety knowledgeProvide job specific food safety training Retrain staff regularlyMonitor staff to make sure they are following proceduresDocument training

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Critical Food Safety Knowledge

Staff members should receive training in: Good personal hygiene

o How and when to wash handso Where to wash handso Other hand-care guidelines (fingernail

length, nail polish, covering wounds)o Correct work attireo Reporting illness

Critical Food Safety Knowledge

Staff members should receive training in: Controlling time and temperature

o TCS foodo How to measure the temperature of foodo Holding and storing TCS foodo How to label food for storageo Temperature requirements when thawing,

cooking, cooling, and reheating food

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Critical Food Safety Knowledge

Staff members should receive training in: Preventing cross-contamination

o Preventing cross-contamination of food during storage, preparation, and service

o Preventing cross-contamination when storing utensils and equipment

o What to do if cross-contamination happens

o What to do for people who have food allergies

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Critical Food Safety Knowledge

Staff members should receive training in: Cleaning and sanitizing

o How and when to clean and sanitizeo The correct way to wash dishes in a

three-compartment sink and in a dishwasher

o How to handle cleaning tools and supplies

o Handling garbageo Spotting pests

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Ways of Training

Methods for delivering training: On-the-job training Classroom training

o Information searcho Guided discussiono Gameso Role-playo Demonstrationso Jigsaw designo Training videos and DVDs

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Delivering Training

Methods for delivering training: Technology-based training

o Online training

Technology-based training is most appropriate when:

Staff work in different locations and/or need the same training at different times

It is too costly to bring staff to the same place

Staff need to learn at their own pace

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