Integrated Pest Management (IPM) Program An IPM program: Uses prevention measures to keep pests from...
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Transcript of Integrated Pest Management (IPM) Program An IPM program: Uses prevention measures to keep pests from...
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)
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Integrated Pest Management (IPM) Program
The 3 rules of integrated pest management:
1. Deny pests access to the operation
2. Deny pests food and shelter
3. Work with a licensed PCO to eliminate pests that do enter
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Denying Pests Access to the Operation
To keep pests from entering with deliveries: Use approved, reputable suppliers Check deliveries before they enter the
operationo Refuse shipments that have pests or
signs of pests (egg cases, body parts such as legs or wings)
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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
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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
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Deny Food and Shelter
To deny pests food and shelter: Dispose of garbage quickly and correctly
o Keep containers clean o Keep outdoor containers tightly
covered o Clean up spills around containers
immediatelyo Wash and rinse containers often
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Deny Food and Shelter
To deny pests food and shelter: Store recyclables correctly
o Keep recyclables in clean, pest-proof containerso Keep containers as far away from the building as regulations
allow
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To deny pests food and shelter: Store food and supplies quickly and correctly
o Keep them away from walls and at least 6” (15 cm) off the flooro Rotate food so pests cannot settle into them and breed
Clean the facility thoroughlyo Clean up food and beverage spills immediatelyo Clean toilets and restrooms as neededo Train staff to keep lockers and break areas cleano Keep cleaning tools and supplies clean and dryo Empty water from buckets to keep from attracting rodents
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Deny Food and Shelter
Identifying Pests
Cockroaches: Often carry pathogens Live and breed in places that are:
o Darko Warmo Moisto Hard to clean
If you see them in daylight, you may have a major infestation
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Identifying Pests
Signs of a cockroach infestation include: Strong, oily odor Droppings (feces) that look like grains of
black pepper Capsule shaped egg cases
o Brown, dark red, or blacko Leathery, smooth, or shiny
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Identifying Pests
Signs of a rodent infestation include: Gnaw marks Droppings
o Shiny and black (fresh)o Gray (old)
Dirt tracks along walls Nests
o Cloth, hair, feathers, grass, scraps of paper
o In quiet placeso Near food and watero Next to buildings
Illustration courtesy of Orkin Commercial
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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
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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
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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
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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
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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
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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
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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
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The Inspection Process
Risk designations for evaluating facilities: Priority items
o Prevent, eliminate, or reduce hazards (e.g., handwashing)
Priority foundation itemso Support priority items (e.g., soap at a
handwashing station) Core items
o Relate to general sanitation, the facility, equipment design, and general maintenance, (e.g., keeping equipment repaired)
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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
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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
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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
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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: o Observing performance on
the jobo Testing food safety knowledgeo Identifying areas of weakness
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Training Staff
Training and monitoring:Train staff to follow food safety proceduresProvide initial and ongoing trainingProvide all staff with general food safety knowledgeProvide job specific food safety training Retrain staff regularlyMonitor staff to make sure they are following proceduresDocument training
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Critical Food Safety Knowledge
Staff members should receive training in: Good personal hygiene
o How and when to wash handso Where to wash handso Other hand-care guidelines (fingernail
length, nail polish, covering wounds)o Correct work attireo Reporting illness
Critical Food Safety Knowledge
Staff members should receive training in: Controlling time and temperature
o TCS foodo How to measure the temperature of foodo Holding and storing TCS foodo How to label food for storageo Temperature requirements when thawing,
cooking, cooling, and reheating food
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Critical Food Safety Knowledge
Staff members should receive training in: Preventing cross-contamination
o Preventing cross-contamination of food during storage, preparation, and service
o Preventing cross-contamination when storing utensils and equipment
o What to do if cross-contamination happens
o What to do for people who have food allergies
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Critical Food Safety Knowledge
Staff members should receive training in: Cleaning and sanitizing
o How and when to clean and sanitizeo The correct way to wash dishes in a
three-compartment sink and in a dishwasher
o How to handle cleaning tools and supplies
o Handling garbageo Spotting pests
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Ways of Training
Methods for delivering training: On-the-job training Classroom training
o Information searcho Guided discussiono Gameso Role-playo Demonstrationso Jigsaw designo Training videos and DVDs
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Delivering Training
Methods for delivering training: Technology-based training
o 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
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