(7) 2 - CWHP Integrated Pest Management

Uses prevention measures

to keep pests

from entering the establishment

IPM

Integrated Pest Management

Uses

control measures

to eliminate any pests that

get into the establishment

a licensed pest control operator (PCO)

Will be successful if you work closely

with

The Three Rules of IPM

1.

Deny

pests access to

the

establishment

2

Deny

pests food,

water, and

shelter

3.

Work

with a licensed

PCO to eliminate

pests that do enter

To keep pests from entering with deliveries:

Use reputable suppliers

To deny pests food and shelter

1.

Dispose of garbage quickly

2

Store recyclables properly

3

Store food and supplies quickly and properly

4. Clean the establishment thoroughly

To protect outdoor customers from pests

Mow grass, pull weeds, remove standing water, and pick up

litter

2.

Cover outdoor garbage

containers

3.

Remove dirty dishes and uneaten food from tables and

clean them quickly

4.

Do not allow people to feed

wildlife

5.

Locate electronic insect eliminators (“zappers”) away from

food and serving

areas

6.

Call the PCO to remove hives and nests

Cockroaches

1.

Carry

bacteria, viruses, and parasite

eggs

2.

Live

and breed in places that are:

Dark

Moist

Hard

clean

3. If you see them in daylight,

you

may have a major infestation

Signs of a cockroach infestation include

1.

A strong oily odor

2.

Droppings similar to grains of pepper

3.

Capsule shaped egg cases

Brown, dark red, or black

Leathery, smooth, or shiny

Signs of a rodent infestation include

1.

Signs of gnawing

2.

Droppings

Shiny and black (fresh)

Gray (old)

3.

Tracks

4.

Nesting materials

Paper, cloth, hair, feathers or grass

5.

Holes

In quiet places

Near food and water

Next to buildings

Before choosing a PCO

1.

Talk to other foodservice managers

2.

Make sure the PCO is licensed or certified

3.

Ask the PCO if they belong to any professional

organizations

4.

Ask for proof of insurance

5.

Weigh all factors, not just price

Your PCO should:

1.

Help you develop an integrated approach to pest

management

2.

Stay up

to

date on new equipment and products

3.

Provide prompt service to address

problems

as they occur

4. Keep

records

When pesticides will be applied

1.

Wait until you are closed for business and employees

are offsite

2.

Remove food and movable food

contact surfaces

3.

Cover equipment and immovable food

contact surfaces

Afterwards
Wash, rinse, and sanitize food

contact surfaces

If pesticides will be stored on the premises:

1.

Keep them in their original containers

2.

Lock them in cabinets away from areas where food is

prepared and stored

3.

Store aerosol or pressurized spray cans in a cool place

4.

Dispose of them as per local regulations

5.

Keep corresponding MSDS on the premises