Integrated Pest Management (IPM) Program

2. 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) 13-2

3. Integrated Pest Management (IPM) Program • The 3 rules of integrated pest management: • Deny pests access to the operation • Deny pests food and shelter • Work with a licensed PCO to eliminate pests that do enter 13-3

4. Denying Pests Access to the Operation • To keep pests from entering with deliveries: • Use approved, reputable suppliers • Check deliveries before they enter the operation • Refuse shipments that have pests or signs of pests (egg cases, body parts such as legs or wings) 13-4

5. 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 13-5

6. 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 13-6

7. Deny Food and Shelter • To deny pests food and shelter: • Dispose of garbage quickly and correctly • Keep containers clean • Keep outdoor containers tightly covered • Clean up spills around containers immediately • Wash and rinse containers often 13-7

8. Deny Food and Shelter • To deny pests food and shelter: • Store recyclables correctly • Keep recyclables in clean, pest-proof containers • Keep containers as far away from the building as regulations allow 13-8

9. Deny Food and Shelter To deny pests food and shelter: • Store food and supplies quickly and correctly • Keep them away from walls and at least 6” (15 cm) off the floor • Rotate food so pests cannot settle into them and breed • Clean the facility thoroughly • Clean up food and beverage spills immediately • Clean toilets and restrooms as needed • Train staff to keep lockers and break areas clean • Keep cleaning tools and supplies clean and dry • Empty water from buckets to keep from attracting rodents 13-9

10. Identifying Pests • 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 13-10

11. Identifying Pests • 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 13-11

12. Identifying Pests • Signs of a rodent infestation include: • Gnaw marks • Droppings • Shiny and black (fresh) • Gray (old) • Dirt tracks along walls • Nests • Cloth, hair, feathers, grass, scraps of paper • In quiet places • Near food and water • Next to buildings Illustration courtesy of Orkin Commercial 13-12

13. 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 13-13

14. 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 13-14

15. 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 13-15

17. 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 14-2

18. 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 14-3

19. 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 14-4

20. 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 14-5

21. The Inspection Process • Risk designations for evaluating facilities: • Priority items • Prevent, eliminate, or reduce hazards (e.g., handwashing) • Priority foundation items • Support priority items (e.g., soap at a handwashing station) • Core items • Relate to general sanitation, the facility, equipment design, and general maintenance, (e.g., keeping equipment repaired) 14-6

22. 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 14-7

23. 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 14-8

24. 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 14-9

26. 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: • Observing performance on the job • Testing food safety knowledge • Identifying areas of weakness 15-2

27. Training Staff Training and monitoring: • Train staff to follow food safety procedures • Provide initial and ongoing training • Provide all staff with general food safety knowledge • Provide job specific food safety training • Retrain staff regularly • Monitor staff to make sure they are following procedures • Document training 15-3

28. Critical Food Safety Knowledge • Staff members should receive training in: • Good personal hygiene • How and when to wash hands • Where to wash hands • Other hand-care guidelines (fingernail length, nail polish, covering wounds) • Correct work attire • Reporting illness 15-4

29. Critical Food Safety Knowledge • Staff members should receive training in: • Controlling time and temperature • TCS food • How to measure the temperature of food • Holding and storing TCS food • How to label food for storage • Temperature requirements when thawing, cooking, cooling, and reheating food 15-5

30. Critical Food Safety Knowledge • Staff members should receive training in: • Preventing cross-contamination • Preventing cross-contamination of food during storage, preparation, and service • Preventing cross-contamination when storing utensils and equipment • What to do if cross-contamination happens • What to do for people who have food allergies 15-6

31. Critical Food Safety Knowledge • Staff members should receive training in: • Cleaning and sanitizing • How and when to clean and sanitize • The correct way to wash dishes in a three-compartment sink and in a dishwasher • How to handle cleaning tools and supplies • Handling garbage • Spotting pests 15-7

32. Ways of Training • Methods for delivering training: • On-the-job training • Classroom training • Information search • Guided discussion • Games • Role-play • Demonstrations • Jigsaw design • Training videos and DVDs 15-8

33. Delivering Training Methods for delivering training: • Technology-based training • 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 15-9