2. Integrated Pest Management (IPM) Program An IPM program: Uses prevention measures to keep pests from entering the operation Uses control measures to eliminate any pests that get inside Will be successful if you work closely with a licensed pest control operator (PCO) 13-2

3. Integrated Pest Management (IPM) Program The 3 rules of integrated pest management: 1.Deny pests access to the operation 2.Deny pests food and shelter 3.Work with a licensed PCO to eliminate pests that do enter 13-3

4. Denying Pests Access to the Operation To keep pests from entering with deliveries: Use approved, reputable suppliers Check deliveries before they enter the operation o Refuse shipments that have pests or signs of pests (egg cases, body parts such as legs or wings) 13-4

5. Denying Pests Access to the Operation 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 13-5

6. Denying Pests Access to the Operation To keep pests from entering through openings in the building: Fill holes around pipes Cover drains with grates Seal cracks in floors, walls, and around equipment 13-6

7. Deny Food and Shelter To deny pests food and shelter: Dispose of garbage quickly and correctly o Keep containers clean o Keep outdoor containers tightly covered o Clean up spills around containers immediately o Wash and rinse containers often 13-7

8. Deny Food and Shelter To deny pests food and shelter: Store recyclables correctly o Keep recyclables in clean, pest-proof containers o Keep containers as far away from the building as regulations allow 13-8

9. To deny pests food and shelter: Store food and supplies quickly and correctly o Keep them away from walls and at least 6” (15 cm) off the floor o Rotate food so pests cannot settle into them and breed Clean the facility thoroughly o Clean up food and beverage spills immediately o Clean toilets and restrooms as needed o Train staff to keep lockers and break areas clean o Keep cleaning tools and supplies clean and dry o Empty water from buckets to keep from attracting rodents 13-9 Deny Food and Shelter

10. Identifying Pests Cockroaches: Often carry pathogens Live and breed in places that are: o Dark o Warm o Moist o Hard to clean If you see them in daylight, you may have a major infestation 13-10

11. Identifying Pests Signs of a cockroach infestation include: Strong, oily odor Droppings (feces) that look like grains of black pepper Capsule shaped egg cases o Brown, dark red, or black o Leathery, smooth, or shiny 13-11

12. Identifying Pests Signs of a rodent infestation include: Gnaw marks Droppings o Shiny and black (fresh) o Gray (old) Dirt tracks along walls Nests o Cloth, hair, feathers, grass, scraps of paper o In quiet places o Near food and water o Next to buildings Illustration courtesy of Orkin Commercial 13-12

13. Working with a Pest Control Operator (PCO) Before choosing a PCO: Check references Make sure the PCO is licensed if required by your state Require a written contract outlining work to be performed 13-13

14. Using and Storing Pesticides When pesticides will be applied: Wait until you are closed for business and staff are not on-site Remove food and movable food-contact surfaces Cover equipment and food-contact surfaces that can’t be moved Afterwards: Wash, rinse, and sanitize food-contact surfaces 13-14

15. Using and Storing Pesticides If pesticides will be stored on the premises: Keep them in their original containers Store them in a secure location away from food, utensils, and equipment Dispose of them per manufacturers’ directions and local regulations Keep corresponding MSDS on the premises 13-15

17. Government Agencies Responsible for Preventing Foodborne Illness Government agencies: The Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) Centers for Disease Control and Prevention (CDC) U.S. Public Health Service (PHS) State and local regulatory authorities 14-2

18. Government Agencies Responsible for Preventing Foodborne Illness The FDA Food Code: Outlines federal recommendations for food safety regulations for the foodservice industry Created for city, county, state, and tribal agencies Although FDA recommends adoption by each state, it cannot require it 14-3

19. Government Agencies Responsible for Preventing Foodborne Illness State and local control: Regulatory authorities write or adopt food codes that regulate retail and foodservice operations Food codes differ widely by state or locality In large cities the local regulatory authority will probably be responsible for enforcing requirements In smaller cities or rural areas, a county or state regulatory authority may be responsible for enforcement State and local health inspectors conduct foodservice inspections in most states 14-4

20. The Inspection Process Foodservice inspections: Required for all operations Lets an operation know if it is meeting minimum food safety standards Often based on the 5 CDC risk factors and the FDA public-health interventions 14-5

21. The Inspection Process Risk designations for evaluating facilities: Priority items o Prevent, eliminate, or reduce hazards (e.g., handwashing) Priority foundation items o Support priority items (e.g., soap at a handwashing station) Core items o Relate to general sanitation, the facility, equipment design, and general maintenance, (e.g., keeping equipment repaired) 14-6

22. Steps in the Inspection Process Inspection guidelines: Ask for Identification Cooperate with the inspector Take notes Keep the relationship professional Be prepared to provide requested records Discuss violations and time frames for correction Act on all deficiencies noted in the report 14-7

23. Closure An inspector may close an operation when there is: Significant lack of refrigeration Backup of sewage into the operation Emergency, such as a fire or flood Significant pest infestation Long interruption of electrical or water service Clear evidence of a foodborne-illness outbreak related to the operation 14-8

24. Self-Inspections The benefits of self-inspections: Safer food Improved food quality Cleaner environment for staff and customers Higher inspection scores When conducting a self inspection: Use the same type of checklist that the regulatory authority uses Identify all risks to food safety After the inspection, meet with staff to review problems 14-9

26. Training Staff A food safety training need: Gap between what staff needs to know to do their job and what they actually know Can be identified by: o Observing performance on the job o Testing food safety knowledge o Identifying areas of weakness 15-2

27. Training Staff Training and monitoring: Train staff to follow food safety procedures Provide initial and ongoing training Provide all staff with general food safety knowledge Provide job specific food safety training Retrain staff regularly Monitor staff to make sure they are following procedures Document training 15-3

28. 15-4 Critical Food Safety Knowledge Staff members should receive training in: Good personal hygiene o How and when to wash hands o Where to wash hands o Other hand-care guidelines (fingernail length, nail polish, covering wounds) o Correct work attire o Reporting illness

29. Critical Food Safety Knowledge Staff members should receive training in: Controlling time and temperature o TCS food o How to measure the temperature of food o Holding and storing TCS food o How to label food for storage o Temperature requirements when thawing, cooking, cooling, and reheating food 15-5

30. Critical Food Safety Knowledge Staff members should receive training in: Preventing cross-contamination o Preventing cross-contamination of food during storage, preparation, and service o Preventing cross-contamination when storing utensils and equipment o What to do if cross-contamination happens o What to do for people who have food allergies 15-6

31. Critical Food Safety Knowledge Staff members should receive training in: Cleaning and sanitizing o How and when to clean and sanitize o The correct way to wash dishes in a three-compartment sink and in a dishwasher o How to handle cleaning tools and supplies o Handling garbage o Spotting pests 15-7

32. Ways of Training Methods for delivering training: On-the-job training Classroom training o Information search o Guided discussion o Games o Role-play o Demonstrations o Jigsaw design o Training videos and DVDs 15-8

33. Delivering Training Methods for delivering training: Technology-based training o Online training Technology-based training is most appropriate when: Staff work in different locations and/or need the same training at different times It is too costly to bring staff to the same place Staff need to learn at their own pace 15-9