Integrated Pest Management
13-1
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A strong oily odor may indicate the
presence of cockroaches
2. True or False: The main purpose of an integrated pest
management program is to control pests once they
have entered the establishment
3. True or False: Stationary equipment should not be
covered before applying pesticides since it gives pests
a place to hide
4. True or False: Glue traps are used to prevent
cockroaches from entering the establishment
5. True or False: Pesticides can be stored in food storage
areas if they are closed tightly and properly labeled
13-2
Integrated Pest Management
An Integrated Pest Management
(IPM) program:

Uses prevention measures to keep
pests
from entering the establishment

Uses control measures to eliminate any
pests that get into the establishment

Will be successful if you work closely
with a licensed pest control operator
(PCO)
13-3
The Three Rules of IPM
The Three Rules of Integrated
Pest Management

Deny pests access to the establishment

Deny pests food, water, and shelter

Work with a licensed PCO to eliminate
pests that do enter
13-4
Denying Pests Access to the Establishment
To keep pests from
entering with 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)
13-5
Denying Pests Access to the Establishment
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

Fill holes around pipes

Cover drains with grates

Seal cracks in floors, walls, and around
equipment
13-6
Denying Pests Food and Shelter
To deny pests food and shelter:


Dispose of garbage quickly

Clean up spills around containers
immediately

Keep containers clean and tightly
covered
Store recyclables properly

Keep recyclables in pest-proof
containers

Keep containers as far away from the
building as regulations allow
13-7
Denying Pests Food and Shelter
To deny pests food and shelter: continued


Store food and supplies quickly and properly

Keep them 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 and beverage spills immediately

Clean break rooms after use

Keep cleaning tools and supplies clean and dry
13-8
Grounds and Outdoor Dining Areas
To protect outdoor customers from pests:

Mow grass, pull weeds, remove standing water, and
pick up litter

Cover outdoor garbage containers

Remove dirty dishes and uneaten food from tables
and clean them quickly

Do not allow people to feed wildlife

Locate electronic insect eliminators (“zappers”) away
from food and serving areas

Call the PCO to remove hives and nests
13-9
Identifying Pests: Cockroaches
Cockroaches:

Carry bacteria, viruses, and parasite
eggs

Live and breed in places that are:


Dark

Moist

Hard-to-clean
If you see them in daylight, you may
have a major infestation
Illustration courtesy of Orkin Commercial
13-10
Identifying Pests: Cockroaches
Signs of a cockroach infestation
include:

A strong oily odor

Droppings similar to grains of pepper

Capsule shaped egg cases

Brown, dark red, or black

Leathery, smooth, or shiny
Illustration courtesy of Orkin Commercial
13-11
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
13-12
How to Choose a PCO
Before choosing a PCO:

Talk to other foodservice managers

Make sure the PCO is licensed or
certified

Ask the PCO if they belong to any
professional organizations

Ask for proof of insurance

Weigh all factors, not just price
13-13
Working with a Pest Control Operator (PCO)
Your PCO should:

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
13-14
Using and Storing Pesticides
When pesticides will be applied:

Wait until you are closed for business
and employees are offsite

Remove food and movable food-contact
surfaces

Cover equipment and immovable
food-contact surfaces
Afterwards:

Wash, rinse, and sanitize food-contact
surfaces
13-15
Using and Storing Pesticides
If pesticides will be stored on the
premises:

Keep them in their original containers

Lock them in cabinets away from areas
where food is prepared and stored

Store aerosol or pressurized spray cans
in a cool place

Dispose of them as per local regulations

Keep corresponding MSDS on the
premises
13-16