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INTEGRATED PEST MANAGEMENT<br />
 <br />INTEGRATED PEST MANAGEMENT or<br />IPM – is a system that combines preventive tactics and control methods to reduce...
Rules Used in Developing IPM<br />Deprive pests of foods, water and shelter by following good sanitation and housekeeping ...
GENERAL PREVENTIVE PRACTICES<br /> <br />1. Use a reputable and reliable supplier<br />-check all incoming supplies outsid...
4. Store all food and supplies properly.<br />          -food supplies should be kept 6 inches of the floor.<br />  5. Ref...
BUILDING AND GROUNDS MAINTENANCE<br />Repairing, remodeling, maintaining old facilities. Like:<br />Doors, windows and ven...
PESTICIDES<br />Chemical pesticide<br />Anytime pesticides are used or stored a potential hazard exists to the food supply...
PESTICIDE USE:<br />Cleaning should be performed prior to application<br />Person applying pesticide must be protected wit...
Thoroughly wash hands and clothing with pesticides, re-clean and rinse and isanitize all food contact surfaces<br />Never ...
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Integrated pest management

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Integrated pest management

  1. 1. INTEGRATED PEST MANAGEMENT<br />
  2. 2.  <br />INTEGRATED PEST MANAGEMENT or<br />IPM – is a system that combines preventive tactics and control methods to reduce pest infestation.<br />Registered Pest Control/Operator – (PCO) is a licensed pest control operator that the food service manager had to involves.<br />Examples of Pest – rodents, cockroaches, ants, flies and bugs etc.<br />
  3. 3. Rules Used in Developing IPM<br />Deprive pests of foods, water and shelter by following good sanitation and housekeeping practices.<br />Keep pests out of the food service facility by vermin proofing the building<br />Work with licensed PCO to rid operations of pests.<br /> <br />
  4. 4. GENERAL PREVENTIVE PRACTICES<br /> <br />1. Use a reputable and reliable supplier<br />-check all incoming supplies outside your receiving dock.<br />-refuse shiftment of food, linen or paper good in which cockroaches or mice are found.<br /> 2. Dispose of garbage properly and promptly <br /> 3. Recylables like cans, bottles and cardboard packaging harbor pests.<br /> - store all recyclables away from your establishments<br />
  5. 5. 4. Store all food and supplies properly.<br /> -food supplies should be kept 6 inches of the floor.<br /> 5. Refrigerate items that are frequently contaminated like cocoa powder, milk and nuts<br /> 6. Clean and sanitize operation<br />-treatments to be effective break room or locker rooms for employees must be monitored.<br /> <br />
  6. 6. BUILDING AND GROUNDS MAINTENANCE<br />Repairing, remodeling, maintaining old facilities. Like:<br />Doors, windows and vents<br />Pipes<br />Floors and walls<br />Grounds and outdoor Serving Areas<br />Indoor garbage storage areas<br />
  7. 7. PESTICIDES<br />Chemical pesticide<br />Anytime pesticides are used or stored a potential hazard exists to the food supply customer and employees.<br />Pesticides use is not a simple procedure<br />Pesticides use must be regulated by government <br />
  8. 8. PESTICIDE USE:<br />Cleaning should be performed prior to application<br />Person applying pesticide must be protected with gloves, eye goggles and nose/mouth mask.<br />Double dose application is better. But need through treatment and precaution.<br />Avoid possibility of contamination by food contact surfaces, equipment and utensils.<br />
  9. 9. Thoroughly wash hands and clothing with pesticides, re-clean and rinse and isanitize all food contact surfaces<br />Never all pesticides to be transferred to other container<br />Store and label pesticides in locked cabinets <br />Pressurized container like aerosol and spray cans should avoid over heating.<br />

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