INTEGRATED PEST MANAGEMENT

 

INTEGRATED PEST MANAGEMENT or

IPM – is a system that combines preventive tactics and control methods to reduce pest infestation.

Registered Pest Control/Operator – (PCO) is a licensed pest control operator that the food service manager had to involves.

Examples of Pest – rodents, cockroaches, ants, flies and bugs etc.

Rules Used in Developing IPM

1. Deprive pests of foods, water and shelter by following good sanitation and housekeeping practices.

2. Keep pests out of the food service facility by vermin proofing the building

3. Work with licensed PCO to rid operations of pests.

 

GENERAL PREVENTIVE PRACTICES

 

1. Use a reputable and reliable supplier

-check all incoming supplies outside your receiving dock.

-refuse shiftment of food, linen or paper good in which cockroaches or mice are found.

2. Dispose of garbage properly and promptly

3. Recylables like cans, bottles and cardboard packaging harbor pests.

- store all recyclables away from your establishments

4. Store all food and supplies properly.

-food supplies should be kept 6 inches of the floor.

5. Refrigerate items that are frequently contaminated like cocoa powder, milk and nuts

6. Clean and sanitize operation

-treatments to be effective break room or locker rooms for employees must be monitored.

 

BUILDING AND GROUNDS MAINTENANCE

Repairing, remodeling, maintaining old facilities. Like:

1. Doors, windows and vents

2. Pipes

3. Floors and walls

4. Grounds and outdoor Serving Areas

5. Indoor garbage storage areas

PESTICIDES

1. Chemical pesticide

2. Anytime pesticides are used or stored a potential hazard exists to the food supply customer and employees.

3. Pesticides use is not a simple procedure

4. Pesticides use must be regulated by government

PESTICIDE USE:

1. Cleaning should be performed prior to application

2. Person applying pesticide must be protected with gloves, eye goggles and nose/mouth mask.

3. Double dose application is better. But need through treatment and precaution.

4. Avoid possibility of contamination by food contact surfaces, equipment and utensils.

5. Thoroughly wash hands and clothing with pesticides, re-clean and rinse and isanitize all food contact surfaces

6. Never all pesticides to be transferred to other container

7. Store and label pesticides in locked cabinets

8. Pressurized container like aerosol and spray cans should avoid over heating.