Chapter 13 Pest Management Pest Management Objectives 9

Chapter 13 Pest Management

Pest Management Objectives: 9 -2 l Prevent and control pests l Know signs of pest infestation and activity l Know how to store pesticides correctly l Know how to select a Pest Control Operator (PCO)

Integrated Pest Management An integrated pest management program uses prevention measures to keep pests from entering the operation and control measures to eliminate those that do get inside. A pest control operator (PCO) is a licensed pest control professional that will put your integrated pest management program in place.

Pest Management Three rules of pest prevention: 1. Deny pests access to the operation 2. Deny pests food, water, and shelter 3. Work with a licensed Pest Control Operator (PCO) 9 -24

Pest Prevention To keep pests from entering with deliveries: l Check deliveries before they enter the operation o 9 -25 Refuse shipments if pests or signs of pests (egg cases, body parts) are found

Pest Prevention Make sure all of the points where pests can access the building are secure: 9 -26 l Screen windows and vents l Seal cracks in floors and walls, and around pipes l Install air curtains (also called air doors or fly fans) above or alongside doors

Pest Prevention Deny pests shelter: 9 -27 l Throw out garbage quickly and correctly l Keep containers clean and in good condition l Keep outdoor containers tightly covered l Clean up spills around containers immediately l Store recyclables correctly o Keep recyclables in clean, pest-proof containers o Keep containers as far away from the building as regulations allow

Pest Prevention Deny pests shelter: l l 9 -29 Store food and supplies quickly and correctly o Keep them away from walls and at least six inches (15 cm) off the floor o Rotate products (FIFO) so pests cannot settle and breed Clean the operation thoroughly o Clean up food and beverage spills immediately o Clean break rooms after use o Keep cleaning tools and supplies clean and dry

Pest Control Contact your PCO immediately if you see these or any other pestrelated problems: 9 -30 l Feces l Nests l Damage on products, packaging, and the facility itself

Grounds and Outdoor Dining Areas To protect outdoor customers from pests: n Mow grass, pull weeds, remove standing water, and pick up litter n Cover outdoor garbage containers n Remove dirty dishes and uneaten food from tables and clean them quickly n Do not allow people to feed wildlife n Locate electronic insect eliminators (“zappers”) away from food and serving areas n Call the PCO to remove hives and nests

Identifying Pests: Cockroaches: l Carry bacteria, viruses, and parasite eggs l Live and breed in places that are: l o Dark o Moist o Hard-to-clean If you see them in daylight, you may have a major infestation

Identifying Pests: Cockroaches Signs of a cockroach infestation include: l A strong oily odor l Droppings similar to grains of pepper l Capsule shaped egg cases o Brown, dark red, or black o Leathery, smooth, or shiny

Identifying Pests: Rodents Signs of a rodent infestation include: l Signs of gnawing l Droppings o Shiny and black (fresh) o Gray (old) l Tracks l Nesting materials o Paper, cloth, hair, feathers or grass l Holes o In quiet places o Near food and water o Next to buildings

How to Choose a PCO Before choosing a PCO: l Talk to other foodservice managers, check references l Make sure the PCO is licensed or certified l Ask the PCO if they belong to any professional organizations l Ask for proof of insurance l Require a written contract l Weigh all factors, not just price

Working with a Pest Control Operator (PCO) Your PCO should: l Help you develop an integrated approach to pest management l Stay up-to-date on new equipment and products l Provide prompt service to address problems as they occur l Keep records

Treatment Your PCO treatment plan should include: • Exactly what treatment(s) will be used for each area or problem and the potential risks involved • Dates and times of each treatment • Steps you can take to control pests • Any building defects that may be a barrier to prevention and control measures • Timing of follow-up visits, including plans for the PCO to access the treatment and suggest alternate treatments if pests reappear

Using and Storing Pesticides When pesticides will be applied: l Wait until you are closed for business and employees are offsite l Remove food and movable food-contact surfaces l Cover equipment and immovable food-contact surfaces Afterwards: l Wash, rinse, and sanitize food-contact surfaces

Using and Storing Pesticides If pesticides will be stored on the premises: l Keep them in their original containers l Lock them in cabinets away from areas where food is prepared and stored l Store aerosol or pressurized spray cans in a cool place l Dispose of them as per local regulations l Keep corresponding MSDS on the premises