Retail Foodservice pest control 2012
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Transcript of Retail Foodservice pest control 2012
![Page 1: Retail Foodservice pest control 2012](https://reader035.fdocuments.us/reader035/viewer/2022062513/555b294ed8b42ae82e8b47d2/html5/thumbnails/1.jpg)
Integrated Pest Management
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•90%
PREVENT
•10%
CONTROL
•100%
CONTRACT
Integrated Pest Management
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Three Rules
Deny pests access to the establishment
Deny pests food, water, and shelter
Work with a licensed PCO to eliminate pests that do enter
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Deliveries
Use reputable suppliers Check deliveries before they
enter the establishment Refuse shipments if you find
pests or signs of infestation (egg cases, body parts)
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Facility
Screen windows and vents Install self-closing devices, door
sweeps, and air curtains on doors Keep exterior openings closed
tightly Fill holes around pipes Cover drains with grates Seal cracks in floors, walls, and
around equipment
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Denying Food and Shelter
Dispose of garbage quickly Clean up spills around containers
immediately Keep containers clean and tightly
covered Store recyclables properly Keep containers as far away from the
building as regulations allow
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Denying Food and Shelter
Store food away from walls and at least 6” (15 cm) off the floor
Rotate products so pests cannot settle and breed
Clean the establishment thoroughly Clean up food spills immediately Clean break rooms after use Keep cleaning tools and supplies
clean and dry
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Identifying Pests: Cockroaches
Cockroaches:Carry bacteria, viruses, and
parasite eggsLive and breed in places that are:
○ Dark○ Moist○ Hard-to-clean
If you see them in daylight, you may have a major infestation
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Identifying Pests: Cockroaches
Signs of a cockroach infestation include:A strong oily odorDroppings similar to grains of pepperCapsule shaped egg cases
○ Brown, dark red, or black○ Leathery, smooth, or shiny
Illustration courtesy of Orkin Commercial
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Identifying Pests: Rodents
Signs of a rodent infestation include:Signs of gnawing
Droppings ○ Shiny and black (fresh)○ Gray (old)
Tracks
Nesting materials○ Paper, cloth, hair, feathers or grass
Holes○ In quiet places○ Near food and water○ Next to buildings
Illustration courtesy of Orkin Commercial
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How to choose a PCO
Choosing a Pest Control OperatorTalk to other foodservice managersMake sure the PCO is licensed or certifiedAsk the PCO if they belong to any
professional organizations Ask for proof of insuranceWeigh all factors, not just price
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Pest Control Operator (PCO)
Help you develop an integrated approach to pest management
Stay up-to-date on new equipment and products
Provide prompt service to address problems as they occur
Keep records