1. DIFFERING VIEWS OF INTEGRATED PEST MANAGEMENT (IPM): FOOD PROCESSING INDUSTRY’S VIEW BY JERRY W. HEAPS, BCE & RS THE PILLSBURY COMPANY MINNEAPOLIS, MN

2. WHAT IPM IS, AND IS NOT IS NOT ALL CHEMICALS IS GMP'S, COMMON SENSE AND HOLISTIC

3. IMPORTANCE OF FOLLOWING BASIC GMP'S RED LIGHTS

4. BUILDING PESTS OUT / SANITARY DESIGN

5. FROM FIELD TO THE PLANT

6. THINK LIKE A PEST. BASIC NEEDS TO SURVIVE. START OUTSIDE AND WORK TOWARD INSIDE EXTERIOR  LAWN  FENCE ROWS  PERIMETERS  STORAGE  TRASH/WASTES  ROOF

7. FIRST IN FIRST OUT DOCUMENTED INSPECTIONS

8. CLEANING METHODS VACUUM VS. HIGH PRESSURE AIR WET VS. DRY ELBOW GREASE

9. ACCESSIBILITY / PROPER TOOLS TO CLEAN HUMAN NATURE

10. LIGHTING INSIDE AND OUTSIDE PEST ATTRACTABILTY AND LOCATION

11. OVERHEADS

12. WAREHOUSE

13. DOORS / WINDOWS

14. EQUIPMENT PLACEMENT / MATERIAL MAKEUP FLOORS, WALLS, CEILINGS

15. NON-PRODUCTION AREAS CAFETERIAS, OFFICES, STORAGE SITES

16. DRAINS DOCUMENTED PHYSICAL CLEANING / SCHEMATIC MAP

17. MISCELLANEOUS

18. DOCUMENTED PEST CONTROL PROGRAMS ARE A PRE-REQUISITE INVESTIGATE ALL CHEMICAL AND NON-CHEMICAL ALTERNATIVES THINK LIKE A PEST, OUT OF THE BOX AND LEGAL

19. QUESTIONS?