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12 chapter twelve

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  • Hello and welcome to AtTheInstitute.com’s online preparatory course for the National Restaurant AssociationServSafe Manager Certification Exam.
  • We will be moving along with section twelve of this course: Integrated Pest Management
  • In this section we’ll learn to understand and explain the rules of an integrated pest management program (IPM).We’ll list guidelines to follow when hiring a Pest Control Operator (PCO).We should be able to identify the signs of pest infestation.And lastly, understand and explain the rules for safe pesticide use, storage and disposal.
  • Some definitions for section twelve:A PCO – is a “Pest Control Operator” (or licenced exterminator.)IPM – (Integrated Pest Management.) is a two part system for preventing and controlling pests in an operation.And a Material Safety Data Sheets (or MSDS) is a document identifying the hazards of using a chemical and give directions for safe use and handling.
  • An Integrated Pest Management program seeks to prevent pests from entering an operation and to control those that do enter the operation. [repeat for emphasis]There are three basic rules to follow:Number one: Deny pests access to the establishment.Two: Deny pests food, water and a hiding (or nesting) place.And number three: Work with a licensed PCO to eliminate pests that do enter the operation.
  • Pests can enter the operation inside deliveries or through openings in the building. To prevent pests from entering your operation: Use approved, reputable suppliers and check all deliveries for signs of pest infestation. Reject any deliver in which you find pests or signs of pests. Screen all windows and vents with at least 16 mesh (per square inch) screening. Keep exterior doors closed and install air curtains around doors. Keep other exterior openings such as drive-thru windows, closed when not in use.[NEXT ]
  • Fill holes around pipes that enter the building with concrete. Keep floor drain cover grates in place. Seal all cracks in floors and walls.Remember: Rodents can burrow into buildings. Mice can squeeze through opening the size of a nickel. Rats can pass through openings the size of a half dollar coin.
  • Now that we’ve covered, “Keeping Pests Out of the Operation”, we’ll cover “Denying Pests Food & Shelter”.Remember: Pests are attracted to damp, dark and dirty places. A clean operation offers little access to food and shelter. Besides following your Master Cleaning Schedule, usethese guidelines:Throw out garbage quickly, correctly and frequently using cleaned, lined containers.Store food and supplies properly using the FIFO method. Consider refrigerating foods pests are especially attracted to like nuts, cocoa and powdered milk.Keep the facility and equipment clean and properly empty and store cleaning tools like buckets and mops.
  • Although you can take many of the steps to control pests in your operation, most commercial control measures (such as applying pesticides) must be carried out by a PCO. Use the same care in hiring a PCO as with any other professional. Check references, licenses and professional memberships. Also make sure you understand the extent of your pest control problems and needs and what must be done to control any problems.
  • You must be able to identify when you have a pest problem. Use the following guidelines to help determine if and when you have a pest probvlem.Signs of Cockroach Infestation:A Strong, oily odor.Droppings that look like grains of black pepper.And/or the presence of capsule shaped egg casings that are brown, black or dark red.
  • Signs of Rodent Infestation include:Gnaw marks.Droppings: Fresh droppings are shiny and black, older droppings are duller gray.Urine stains: (These require a black (UV) light to see.)Nests: Look for scraps of paper, hair and feathers or grass.And holes: Rats nest in holes in quiet places.
  • Pesticides should be chosen and applied by your PCO. In order to prepare for pesticide application, use the following guidelines:Prepare the area by removing all food and movable equipment.Equipment that cannot be removed should be covered.After the application of pesticides, wash, rinse and sanitize all food contact surfaces.
  • Pesticides should be disposed of by your PCO. If you must store pesticides onsite follow these guidelines: Keep pesticides in their original containers. Keep them in a secure location away from food and equipment used to prepare food. Keep a copy of each pesticide’s MSDS. Dispose of pesticides using manufacturers guidelines and any applicable local requirements.
  • All of the information provided can be found in The National Restaurant Association’s, ServSafe Essentials, 5th Edition with 2009 FDA Food Code Updates.For more information check them out online at www.servsafe.com.
  • Please take this opportunity to complete the review questions for this section before continuing on to section thirteen of the course.For AtTheInstitute.com, this is [your name]. Feel free to send us comments and feedback by email at feedback@AtTheInstitute.com.
  • Transcript

    • 1. ServSafe™ Exam Prep & Study Guide AtTheInstitute.com
    • 2. 12. Integrated Pest Management AtTheInstitute.com
    • 3. Section Goals• Understand and explain the rules of an integrated pest management program (IPM).• Know some guidelines to follow when hiring a Pest Control Operator (PCO).• Be able to identify the signs of pest infestation.• Understand and explain the rules for safe pesticide use, storage and disposal.
    • 4. Definitions• PCO – A Pest Control Operator (licenced exterminator.)• IPM – (Integrated Pest Management.) A two part system for preventing and controlling pests in an operation.• Material Safety Data Sheets– MSDS identify the hazards of using a chemical and give directions for safe use and handling.
    • 5. Rules of an IPM ProgramAn IPM program seeks to prevent pests from entering an operation and to control those that do enter the operation. There are three basic rules to follow:• Deny pests access to the establishment.• Deny pests food, water and a hiding (or nesting) place.• Work with a licensed PCO to eliminate pests that do enter the operation.
    • 6. Keeping Pests Out of Your Operation Pests can enter the building inside deliveries or through openings in the building. To prevent pests from entering your operation: • Use approved suppliers and check all deliveries for signs of pest infestation. Reject any deliver in which you find pests or signs of pests. • Screen all windows and vents with at least 16 mesh per square inch, screening. Keep doors closed and install air curtains around doors. • Keep other openings such as drive-thru windows, closed when not in use.
    • 7. Keeping Pests Out of Your Operation (cont’d) Note: Rodents can burrow into buildings. Mice can squeeze through opening the size of a nickel. Rats can pass through openings the size of a half dollar coin. • Use concrete to fill holes around pipes entering the building. • Cover floor drains with hinged grates. • Seal all cracks in floors and walls.
    • 8. Deny Pests Food & ShelterPests are attracted to damp, dark and dirty places. A clean operation offers little access to food and shelter. Besides sticking to your Master Cleaning Schedule, follow these guidelines:• Throw out garbage quickly, correctly and frequently using cleaned, lined containers.• Store food and supplies properly using the FIFO method. Consider refrigerating foods pests are especially attracted to like nuts, cocoa and powdered milk.• Keep the facility and equipment clean and properly empty and store buckets and mops.
    • 9. Hiring a PCOAlthough you can take many of the steps to control pests in your operation, most commercial control measures (such as applying pesticides) must be carried out by a PCO. Use the same care in hiring a PCO as with any other professional. Check references, licenses and professional memberships. Also make sure you understand the extent of your pest control problems and needs and what must be done to control any problems.
    • 10. Identifying Pests: CockroachesCheck for the following signs:• Strong, oily odor.• Droppings that look like grains of black pepper.• The presence of capsule shaped egg casings that are brown, black or dark red.
    • 11. Identifying Pests: RodentsCheck for the following signs:• Gnaw marks.• Droppings: Fresh droppings are shiny and black, older droppings are gray.• Urine stains: Requires a black (UV) light to see.• Nests: Look for scraps of paper, hair and feathers or grass.• Holes: Rats nest in holes in quiet places.
    • 12. Using PesticidesPesticides should be chosen and applied by your PCO. To prepare for pesticide application, use the following guidelines:• Prepare the area by removing all food and movable equipment.• Equipment that cannot be removed should be covered.• Wash, rinse and sanitize food contact surfaces after application of pesticides.
    • 13. Storing PesticidesPesticides should be disposed of by your PCO. If you must store pesticides onsite follow these guidelines:• Keep pesticides in their original containers.• Keep them in a secure location away from food and equipment used to prepare food.• Keep a copy of each pesticide’s MSDS.• Dispose of pesticides using manufacturers guidelines and any applicable local requirements.
    • 14. ServSafe Essentials ISBN: 0135026520 http://nraef.orghttp://www.servsafe.com
    • 15. AtTheInstitute.comfeedback@AtTheInstitute.com