1. Another prerequisite program
Pest Management
Another prerequisite program

2. Integrated Pest Management
3 parts to pest control
1. Deny access
2. Deny food, water , hiding and nesting
3. Contract with a Pest Control Officer

3. Keep them out Delivery of infested shipments ( receiving guild lines)
Facility design and maintained
self closing doors
screens on widows and doors
air curtains

4. Keep them out Landscape Clean well lighted entrances
Sealed cracks ( foundations, floors and plumping)

5. Deny food and shelter Dispose of garbage correctly Clean thoroughly
Store foods properly ( package and cover)
Organize and maintain neatness

6. Cockroach ( American, German, Oriental, Brown Banded )
Pests of concern
Cockroach ( American, German, Oriental, Brown Banded )
Pepper like droppings
Love dark, damp areas that are warm
Leave eggs sacks on wooden surfaces
Like sweets ( clean up spills )
If you see 1 you probably have 1,000

7. Rodents
Mice and rats
Droppings
Tracks
Gnawing
Nesting materials

8. Flies Feed on food, waste and garbage
Decayed and spoiled smells draw flies
Offspring are maggots
X-contamination

9. Pest control officer Licensed to use control chemicals Legal liability
Written service contract
Cory of treatments for establishment records
Provide support for control ( traps and baits )

10. Using and storing pesticides
If possible leave it to the PCO
On site storage must be secure and separate from food
Keep in original container
Check local code for details

11. Food Safety Regulations
United States Food and Drug Administration FDA ( food service ) United States Department of Agricultural USDA ( food manufacturing )

12. Food code FDA written, state adopted with change
Center for Disease Control (CDC) input
State enforced
Local Health Dept. on site

13. Health inspectors Visits based on risk and history
Observation of the flow of food
Review of records and verification

14. Food manufacturing
Food Safety Inspection Service ( FSIS – USDA) meat, dairy, eggs, fruits and veggies ( product specific codes ) US Department of Commerce ( USDC ) fish and seafood

15. An onsite visit from regulators
Ask for ID
Cooperate and provide records
Take notes
Keep relationships professional
Discuss violations and set time frames for action

16. Infractions that cause Closure or suspension
Lack of refrigeration
Sewage backup
Pest infestation
No hot water
Evidence of a foodborne illness link
Filthy conditions
Lack of a written food safety system

17. Training Must for successful food safety
All employees are part of food safety
Knowledge is valuable

18. Training Train new employees ( documentation) Ongoing training
Retrain when change is necessary
( food code update)
DOCUMENT TRAINING

19. How to train On the Job Classroom Information sheet Role-play , games
Demonstrations
Team concepts
REWARDS