1. Objective FD03.01: Outline facility sanitation and pest management. SERVSAFE: CHP. 13

2. Integrated Pest Management Potential invaders: Rodents – mice, rats, etc. Insects – ants, bees, cockroaches, etc. Birds Other pests Harm they can cause: Damage food, supplies, and facilities. Spread diseases including foodborne illnesses

3. IPM Program Two Parts to an IPM Program Part 1 Prevention measures to keep pests from entering the establishment Part 2 Control measures to eliminate any pests that do manage to get inside

4. Part 1: Keeping Pests Out of the Operation Pests can enter the building in one of two ways: 1) Brought inside with deliveries 2) Enter through openings in the building

5. Deliveries Use approved, reputable suppliers Check all deliveries before they enter your operation Refuse shipments that have pests or signs of pests (can include egg cases, body parts, excretion, etc.)

6. Doors, Windows, & Vents Screen all windows and vents 16 mesh per square inch screening (anything larger can let in mosquitos or flies which can lead to contamination) Install self closing devices Repair gaps and cracks Use weather stripping on the bottom of doors Install air curtains Blow a steady stream of air across the entryway Keep all exterior openings closed Drive-thru windows

7. Pipes Mice, rats, and insects use pipes as highways through a facility Use concrete to fill holes Install screens over ventilation pipes/ducts on the roof Cover floor drains with hinged grates Rats are excellent swimmers & often travel via drainpipes

8. Floors and Walls Rodents can burrow into buildings Dig through decaying masonry or cracks in the foundation What to do: Seal all cracks in floors and walls

9. Denying Pests Food & Shelter Have a clean establishment: Pests are attracted to damp, dark, and dirty places Follow these guidelines: Garbage disposal – Throw out garbage quickly Recyclables – store in clean containers & keep away from your building Bottles, cans, paper, and packaging give pests food and shelter

10. Denying Pests Food & Shelter (Cont’d) Food & Supplies Keep away from walls and 6 inches off the floor Use dehumidifiers to keep humidity at 50% or lower Keeps roach eggs from hatching Use FIFO Cleaning Clean up spills immediately Clean toilets & restrooms Keep lockers & break rooms clean Hang up wet mops Empty water buckets

11. Part 2: Pest Control Pest Control Operator (PCO): a professional hired to help you set up pest management. Identifying Pests Early detection means early treatment You should know what to look for and how to identify what pests you’re dealing with

12. How to Identify: Cockroach 411 Roaches carry Salmonella pathogens, fungi, parasite eggs, and viruses. Live and breed in dark, warm moist, and hard-to-clean places. If you see a cockroach in daylight, most likely you have a major infestation Only the weak cockroaches come out during the day Check for the following signs: Strong, oily odor Droppings (feces) that look like grains of black pepper Capsule-shaped egg cases that are brown, dark red, or black and may appear leathery, smooth, or shiny

13. How to Identify: Rodent Characteristics Rodents eat and ruin food, damage property, and spread disease A building can be infested with both mice and rats at the same time Check for the following signs: Gnaw marks Droppings and urine stains Fresh droppings are shiny and black. Older droppings are gray. Rodent urine will “glow” when you shine a black (ultraviolet) light on it. Tracks Nests Holes

14. Using Pesticides Rely on your PCO to decide on how pesticides should be used in your operation – there are regulations on pesticides in foodservice operations.