ServSafe™ Exam Prep & Study Guide

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12. Integrated Pest Management

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Section Goals

• Understand and explain the rules of an integrated pest management program (IPM).

• Know some guidelines to follow when hiring a Pest Control Operator (PCO).

• Be able to identify the signs of pest infestation.• Understand and explain the rules for safe pesticide

use, storage and disposal.

Definitions

• PCO – A Pest Control Operator (licenced exterminator.)

• IPM – (Integrated Pest Management.) A two part system for preventing and controlling pests in an operation.

• Material Safety Data Sheets– MSDS identify the hazards of using a chemical and give directions for safe use and handling.

Rules of an IPM Program

An IPM program seeks to prevent pests from entering an operation and to control those that do enter the operation. There are three basic rules to follow:• Deny pests access to the establishment.

• Deny pests food, water and a hiding (or nesting) place.

• Work with a licensed PCO to eliminate pests that do enter the operation.

Keeping Pests Out of Your Operation

Pests can enter the building inside deliveries or through openings in the building. To prevent pests from entering your operation:

• Use approved suppliers and check all deliveries for signs of pest infestation. Reject any deliver in which you find pests or signs of pests.

• Screen all windows and vents with at least 16 mesh per square inch, screening. Keep doors closed and install air curtains around doors.

• Keep other openings such as drive-thru windows, closed when not in use.

Keeping Pests Out of Your Operation (cont’d)

Note: Rodents can burrow into buildings. Mice can squeeze through opening the size of a nickel. Rats can pass through openings the size of a half dollar coin.

• Use concrete to fill holes around pipes entering the building.

• Cover floor drains with hinged grates.

• Seal all cracks in floors and walls.

Deny Pests Food & Shelter

Pests are attracted to damp, dark and dirty places. A clean operation offers little access to food and shelter. Besides sticking to your Master Cleaning Schedule, follow these guidelines:

• Throw out garbage quickly, correctly and frequently using cleaned, lined containers.

• Store food and supplies properly using the FIFO method. Consider refrigerating foods pests are especially attracted to like nuts, cocoa and powdered milk.

• Keep the facility and equipment clean and properly empty and store buckets and mops.

Hiring a PCO

Although you can take many of the steps to control pests in your operation, most commercial control measures (such as applying pesticides) must be carried out by a PCO. Use the same care in hiring a PCO as with any other professional. Check references, licenses and professional memberships. Also make sure you understand the extent of your pest control problems and needs and what must be done to control any problems.

Identifying Pests: Cockroaches

Check for the following signs:• Strong, oily odor.• Droppings that look like grains of black pepper.• The presence of capsule shaped egg casings

that are brown, black or dark red.

Identifying Pests: Rodents

Check for the following signs:• Gnaw marks.• Droppings: Fresh droppings are shiny and

black, older droppings are gray.• Urine stains: Requires a black (UV) light to see.• Nests: Look for scraps of paper, hair and

feathers or grass.• Holes: Rats nest in holes in quiet places.

Using Pesticides

Pesticides should be chosen and applied by your PCO. To prepare for pesticide application, use the following guidelines:

• Prepare the area by removing all food and movable equipment.

• Equipment that cannot be removed should be covered.

• Wash, rinse and sanitize food contact surfaces after application of pesticides.

Storing Pesticides

Pesticides should be disposed of by your PCO. If you must store pesticides onsite follow these guidelines:

• Keep pesticides in their original containers.• Keep them in a secure location away from food

and equipment used to prepare food.• Keep a copy of each pesticide’s MSDS.• Dispose of pesticides using manufacturers

guidelines and any applicable local requirements.

ServSafe Essentials

ISBN: 0135026520http://nraef.org

http://www.servsafe.com

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