This document provides information on integrated pest management programs including identifying pests, denying them access and food/shelter, working with pest control operators, and safely using and storing pesticides. The main points are: 1. An integrated pest management program uses prevention and control methods to deny pests access to and resources within a facility and works closely with a licensed pest control operator. 2. Common pests like flies, cockroaches, and rodents can be identified by their appearance, behaviors, and signs like droppings or damage. 3. Effective prevention methods deny pests entry, food, water, and shelter through exclusion, sanitation, and proper storage practices.

2. Objectives
Identify the following:
 Methods for denying pests access to an operation
 Methods for denying pests food and shelter
 Signs of pest infestation and activity
 How to correctly store pesticides
 How to select a pest control operator (PCO)
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3. Integrated Pest Management (IPM) Programs
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)
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4. Integrated Pest Management (IPM) Programs
Basic rules of an IPM program:
1. Deny pests access to the operation.
2. Deny pests food, water, and shelter.
3. Work with a licensed pest control operator
(PCO).
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5. Deny Pests Access
To prevent pests from entering with
deliveries:
 Use approved, reputable suppliers.
 Check all deliveries before they enter your
operation.
 Refuse shipments that have pests or signs of
pests.
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6. Deny Pests Access
To prevent pests from entering through
doors, windows, and vents:
 Screen all windows and vents.
 Install self-closing devices and door sweeps on
all doors.
 Repair gaps and cracks in door frames and
thresholds.
o Use weather stripping on the bottoms of doors
that don’t have thresholds.
 Install air curtains above or alongside doors.
 Keep all exterior openings tightly closed.
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7. Deny Pests Access
To prevent pests from entering through
pipes:
 Use concrete to fill holes or sheet metal to
cover openings around pipes.
 Install screens over ventilation pipes and ducts
on the roof.
 Cover floor drains with hinged grates to keep
out rodents.
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8. Deny Pests Access
To prevent pests from entering through
floors and walls:
 Seal all cracks in floors and walls.
o Use a permanent sealant recommended by your
PCO or regulatory authority.
 Seal spaces or cracks where stationary
equipment is fitted to the floor.
o Use an approved sealant or concrete,
depending on the size of the spaces.
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9. Deny Food and Shelter
Deny pests food and shelter in garbage:
 Throw out garbage quickly and correctly.
 Maintain garbage containers and storage areas.
o Keep containers clean and in good condition.
o Keep outdoor containers tightly covered.
o Clean up spills around containers immediately.
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10. Deny Food and Shelter
Deny pests food and shelter in recyclables:
 Store recyclables correctly.
 Keep recyclables in clean, pest-proof containers.
 Keep containers as far away from the building as regulations allow.
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11. Deny Food and Shelter
Deny pests food and shelter through good storage practices:
 Store food and supplies quickly and correctly.
 Keep them away from walls and at least six inches (15 cm) off the floor.
 Rotate products (FIFO) so pests cannot settle and breed.
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12. Deny Food and Shelter
Deny pests food and shelter through good
cleaning practices:
 Clean up food and beverage spills immediately.
 Clean toilets and restrooms as often as
needed.
 Train staff to keep lockers and break areas
clean
 Keep cleaning tools and supplies clean and
dry.
 Store wet mops on hooks rather than on the
floor.
 Empty water from buckets to keep from
attracting rodents..
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13. Deny Food and Shelter
Deny pests food and shelter on the grounds and in outdoor dining
areas:
 Maintain the grounds.
o Mow the grass, pull weeds, get rid of standing water, and pick up litter.
 Cover all outdoor garbage containers.
 Remove uneaten food and dirty dishes from tables.
 Clean spills as quickly as possible.
 Do not feed birds or wildlife.
 Install electronic insect eliminators, or zappers, away from food, customers,
staff, and serving areas.
 Call your PCO to remove hives and nests.
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14. Identifying Pests
Flies:
 Feed on garbage and waste
 Can spread pathogens such as Shigella spp.
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15. 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
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16. 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
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17. Identifying Pests
Rodents:
 Urinate and defecate as they move around
 Hide during the day
 Stay close to their nests
 Can squeeze through small holes, jump, and
climb
 Have keen senses of hearing, touch, and
smell
 Know how to avoid bait and some traps
Illustration courtesy of Orkin Commercial
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18. Identifying Pests
Signs of a rodent infestation include:
 Gnaw marks
 Droppings
o Shiny and black (fresh)
o Gray (old)
 Urine stains
 Dirt tracks along walls
 Nests
o Cloth, hair, feathers, grass, scraps of paper
o Usually in holes in quiet places
o Often near food and water
o May be next to buildings
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19. Working with a Pest Control Operator (PCO)
Rely on your PCO to do the following:
 Develop an integrated approach to pest management.
 Stay current on new equipment and products.
 Provide prompt service to address problems as they occur.
 Keep records of all steps taken to prevent and control pests.
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20. 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, which typically
includes the following.
o Description of services to be provided
o Period of service
o Your duties, including preventive measures and facility preparation before
and after treatment
o Records to be kept by the PCO
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21. Treatment for Pests
The PCO will inspect the facility:
 Give complete access to the building.
 Prepare staff to answer the PCO’s questions.
 Provide building plans and equipment
layouts.
 Point out possible trouble spots.
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22. Treatment for Pests
The treatment plan should include:
 Treatments used for each area or problem and the potential risks
 Dates and times of each treatment
o Staff should not be on-site during the treatment
 Steps you can take to control pests
 Building defects that hinder prevention and control
 Timing of follow-up visits
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23. Treatment for Pests
Control measures should be:
 Environmentally sound
 Safe for operations
 Effective for the pests in your area
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24. Using and Storing Pesticides
Reasons to NOT buy and apply pesticides
yourself:
 Pesticides may not work or may be harmful if
applied incorrectly.
 Pests can develop resistance and immunity
to pesticides.
 Control measures may vary by region.
 Some pesticides are not approved for use in
restaurants or foodservice operations.
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25. 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.
 Wash, rinse, and sanitize food-contact
surfaces after an area has been sprayed.
 Have a safety data sheet (SDS) for any
pesticide that is used or stored on the
premises.
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26. 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.
To dispose of pesticides:
 Check local regulations.
 Follow manufacturers’ directions and regulatory requirements to dispose
of empty containers.
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