Food Safety - Level One Person-in-Charge Training Ohio Department of Health approved training per Ohio Administrative Code 3701-21-25

1. Person-in-Charge Training
Level One
Presented By:
David Ramby, R.S./R.E.H.S.

2. Why Food Safety?
Number of Americans who died/hospitalized
from fires in 2011?
3,005 deaths/
17,500 hospitalized (U.S. Fire Association)
Number of Americans who died/hospitalized from
eating food in 2011?
3,037 deaths/
127,839 hospitalized
(CDC)

3. Cost of Foodborne Illness

4. Foodborne Illness Is A Big Deal!
 Estimated 3,000
deaths in US each
year
 Most cases go
unreported (diarrhea,
vomiting, abdominal
cramps, headaches)
 3rd most common
illness complaint
 Impact on the US
economy is over $10
billion / year
(information from
www.cdc.gov)

5. Key Terms
 Time and Temperature Controlled
for Safety Food (TCS Food) – Food that
requires time and temperature control for safety
to limit pathogenic microorganism growth or
toxin formation (Formerly known as Potentially
Hazardous Food)

7. Ready-to-eat Food – Food that is in an edible
form without additional preparation to achieve
food safety (i.e. cooked hamburger, buns,
lunchmeat, soda, sugar, fruit and vegetables,
chicken salad)

8. • Temperature Danger Zone –
Temperature range that supports rapid growth
of microorganisms that can cause food to
become unsafe
• 41°F - 135°F

9. Key Terms
Food Contact Surface – A surface that comes in
contact with food and can contribute to contamination
of food if not properly cleaned, sanitized, or protected
from cross contamination.
Cross Contamination – Transfer of microorganisms
from one food to another, from food to a food contact
surface, or from one food contact surface to another.
Non-food contact surface – Surfaces of equipment,
prep areas, floors, walls, or ceiling that do not have
contact with food.

10. Foodborne Illness
•Foodborne Illness
– Illness carried or transmitted to people by food
•Foodborne-Illness Outbreak
– Incident in which two or more people experience
the same illness after eating the same food

11. Populations at High Risk for Foodborne
Illness
•Higher Risk People
– Infants and preschool-age children
– Pregnant women
– Elderly people
– People taking certain medications
– People who are seriously ill

12. Time and Temperature Controlled for
Safety Food (TCS Food)
Food Favoring the Rapid Growth of
Microorganisms:
Dairy
Eggs
Meat Fish
Soups and Chili
Poultry Shellfish

13. Time and Temperature Controlled for
Safety Food (TCS Food)
• Food Favoring the Rapid Growth of
Microorganisms: continued
Baked
potatoes
Tofu
Garlic in Oil mixture
Raw seed sprouts
Cut melons
Deli meat

14. Food Hazards
•Biological Hazards
– Bacteria, viruses, parasites, fungi
– Toxins
•Chemical Hazards
– Pesticides, food additives, cleaning
supplies, toxic metals
•Physical Hazards
– Hair, dirt, metal staples, chipped or
cracked dishes

15. How Food Becomes Unsafe
Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene

16. Time-Temperature Abuse
•Food has been abused:
– Any time it has been allowed to remain too long at
temperatures favorable to the growth of
foodborne microorganisms
– It is not cooked or reheated to temperatures that
kill microorganisms
– It is not cooled properly

17. Cross-Contamination
•Cross-contamination occurs when:
– Microorganisms are transferred from
one food or surface to another
– Contaminated food touches or drips
fluids onto ready-to-eat food.
– A foodhandler touches contaminated
food and then touches ready-to-eat
food.
– Ready-to-eat food touches
contaminated surfaces.
– Contaminated cleaning towels touch
food contact surfaces.

18. Apply Your Knowledge: Potentially Hazardous or Not?
•Which of these are potentially
hazardous?
___ Raw carrots
___ Sliced melons
___ Raw bean sprouts
___ Baked potatoes
___ Soda crackers
___ Apples
___ Bananas
___ Flour
___ Dry rice
___ Tofu
___ Limes
___ Eggs
___ Soy burger
___ Milk
___ Bread
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15

19. The Microworld

21. Microbial Contaminants
•Microorganism
– Small, living organism
•Pathogen
– Illness-causing microorganism
•Toxin
– Poison

22. Food Microbial Contaminants
Bacteria Viruses Parasites Fungi

23. What Microorganisms Need to Grow:
FAT TOM
FFood
AAcidity
T
T O M
Temperature
Time Oxygen Moisture

24. What Microorganisms Need to Grow:
FAT TOM
•Food
– Foodborne microorganisms require
nutrients to grow. Specifically
carbohydrates and proteins
– Can be found in TCS food including:
• Meat
• Poultry
• Dairy products
• Eggs
F

25. What Microorganisms Need to Grow:
FAT TOM
•Acidity
– Foodborne microorganisms grow
best in food that has a neutral or
slightly acidic pH (7.5 to 4.6)
– Most food falls into this range
Acidity

26. What Microorganisms Need to Grow:
FAT TOM
•Temperature
– Foodborne microorganisms grow
well at temperatures between 41˚F
and 135˚F (5˚C and 57˚C)
T

27. What Microorganisms Need to Grow:
FAT TOM
Time
 Foodborne microorganisms need
sufficient time to grow
 4 hours or more in The “Danger Zone” =
growth high enough to cause illness with
most foods
T

28. What Microorganisms Need to Grow:
FAT TOM
•Oxygen
– Some foodborne microorganisms
require oxygen to grow, while
others grow when oxygen is absent O

30. What Microorganisms Need to Grow:
FAT TOM
•Moisture
– Most foodborne microorganisms
require moisture to grow
– The amount of moisture available in
food for this growth is called water
activity (aw)
– TCS food typically has
an aw of .85 or higher
Moisture

31. Controlling the Growth of
Microorganisms
•Two conditions you can control:
– Temperature
• Refrigerate or freeze food properly
• Cook food properly
– Time
• Minimize time food spends
in the temperature danger zone (TDZ)

32. Apply Your Knowledge: What Bacteria
Need to Grow!
•Which conditions typically support
the growth of microorganisms?
 Food that is high in fat
 Food that contains protein
 pH of 9.0
 Temperature of 155F (68C) or higher
 Dry environment

33. Bacteria That Cause Foodborne Illness
•Bacteria
– Living, single-celled organism
– Can be carried by food, water, soil, animals,
humans, or insects
– Can reproduce very rapidly under favorable
conditions

34. Bacteria That Cause Foodborne Illness
•Bacteria: continued
– Some survive freezing
– Some change into a different form
called spores to protect themselves
– Some spoil food; others cause illness
– Some produce toxins that cause illness

35. •Certain bacteria can change into a different
form, called spores, to protect themselves
•Spores
– Form when nutrients are not available
– Are commonly found in soil and contaminate food
grown there (eg. E. coli)
– Can contaminate meat, poultry, fish, and other
food exposed to soil or dust
Spores

36. Spores
•Spores
– Can resist heat, allowing them to survive cooking
temperatures
– Can revert back to a form capable of growth
when:
• Food is not stored at the proper temperature
• Food is not held or cooled properly
Clostridium Botulinum bacteria
with spores

37. Major Foodborne Illnesses Caused by
Bacteria
– Salmonellosis
– Shigellosis
– Listeriosis
– Vibrio parahaemolyticus - Gastroenteritis
– Vibrio vulnificus - Primary
Septicemia/Gastroenteritis
– E. Coli
E. Coli bacteria

38. Major Foodborne Illnesses Caused by Bacteria
•Intoxications
– Bacillus cereus Gastroenteritis
– Staphylococcal Gastroenteritis
– Botulism
Clostridium Botulinum bacteria
and spores

39. Basic Characteristics of Viruses
•Viruses
– Some may survive freezing
– Can be transmitted from:
• Person to person
• People to food
• People to food-contact surfaces
– Usually contaminate food through a
foodhandler’s improper hygiene
– Can contaminate both food and
water supplies

40. Major Foodborne Illnesses Caused by Viruses
•Viral Foodborne Illnesses
– Hepatitis A
– Norovirus Gastroenteritis

41. Basic Characteristics of Parasites
•Parasites
– Are living organisms that need a
host
to survive
– Are small, often microscopic
– Infect many animals and can be
transmitted to humans
– Are a hazard to food and water
Helminths are
potentially common
in fresh food and
pork worldwide

42. Major Foodborne Illnesses Caused by Parasites
•Parasitic Foodborne Illnesses
– Anisakiasis
– Cryptosporidiosis
– Giardiasis
Giardia within intestines

43. Fungi
•Fungi
– Commonly cause food spoilage
and sometimes illness
Molds Yeasts
Fungi

44. Basic Characteristics of Mold
•Mold
– Spoils food and sometimes causes
illness
– Grows well in acidic food with low
water activity
– Is not destroyed by freezing
– Can produce toxins such as
aflatoxins

45. Basic Characteristics of Yeast
•Yeast
– Can spoil food rapidly
– May produce a smell or taste of
alcohol as it spoils food
– May appear as a pink discoloration
or slime and may bubble

46. Contamination, Food Allergens, and
Foodborne Illness

47. Foodborne Contamiants
•Biological
– Fish toxins
– Shellfish toxins
– Plant and mushroom toxins
•Chemical
– Toxic metal poisoning
– Chemicals and pesticides
•Physical
– Metal shavings from cans, staples
– Fingernails, hair, bandages

48. Food Allergens
•Common Food Allergens
– Milk and dairy products
– Eggs and egg products
– Fish
– Shellfish
– Wheat
– Soy and soy products
– Peanuts
– Tree nuts

49. How Foodhandlers Contaminate Food
•Foodhandlers can contaminate
food when they:
– Have a foodborne illness
– Show symptoms of gastrointestinal
illness
– Have infected wounds or cuts
– Live with, or are exposed to, a
person who is ill
– Touch anything that may
contaminate their hands

50. How Foodhandlers Contaminate Food
•Behaviors That Can Contaminate Food
Scratching the scalp
Running fingers
through hair
Wiping or touching
the nose
Rubbing an ear
A
B
C
D
Touching a pimple or
open sore
Wearing a dirty uniform
Coughing or sneezing into
the hand
Spitting in the establishment
E
F
G
H
A
B
C
D
E
F
G
H

51. Components of a Good Personal Hygiene Program
•Good personal hygiene includes:
– Maintaining personal cleanliness
– Wearing proper work attire
– Following hygienic hand practices
– Avoiding unsanitary habits and
actions
– Maintaining good health
– Reporting illnesses

52. Handwash Sinks Are VERY Important!
Hand sinks must have:
 WARM (>100F) Running water
 Soap and SINGLE-USE towels
 Conveniently located in food
prep, food dispensing, and
warewashing areas
Nothing can be stored in front of, in, or on the
hand sink at any time.

53. OAC 3717-1-05.1
• (L) Handwashing sinks - location and placement.
• A handwashing sink shall be located:
• (1) To allow convenient use by employees in food
preparation, food dispensing, and warewashing
areas; and
• (2) In, or immediately adjacent to, toilet rooms.

54. Improper use of handwash sinks

55. Improper use of a hand washing sink

56. Handwash station in compliance with the food code

57. Proper Handwashing Procedure
The whole process should take 20 seconds
Wet hands with running
water as hot as you can
comfortably stand (at least
100°F/38°C)
Apply soap Vigorously scrub hands
and arms for ten to fifteen
seconds Clean under
fingernails and between
fingers
Rinse thoroughly
under running water
5 Dry hands and arms with
a single-use paper towel
or warm-air hand dryer
Use a paper towel to turn
off the faucet.
Hygienic Hand Practices: Handwashing
1 2 3
4 5

58. Hygienic Hand Practices: Hand Antiseptics
•Hand Antiseptics
– Must comply with Food and Drug
Administration standards
– Should be used after handwashing
(if used in the establishment)
– Must NEVER be used in place of
handwashing

59. Hygienic Hand Practices: When to Wash Hands
•Foodhandlers must wash their
hands after:
– Using the restroom
– Handling raw meat, poultry, and
fish (before and after)
– Touching the hair, face, or body
– Sneezing, coughing, or using
a tissue
– Smoking, eating, drinking, or
chewing
gum or tobacco

60. Hygienic Hand Practices: When to Wash Hands
Foodhandlers must wash their hands after:
continued
 Handling chemicals that might
affect food safety
 Taking out garbage
 Clearing tables or bussing dirty dishes
 Touching clothing or aprons
 Touching anything else that may
contaminate hands, such as unsanitized
equipment, work surfaces, or washcloths

61. Do you see any violations?

65. BARE HAND CONTACT
WITH READY TO EAT FOOD
•No Bare-Hand Contact with Ready-to-
Eat Foods in Ross County
•A food worker can touch (WITH CLEAN
HANDS) NON-READY-TO-EAT foods (such
as raw hamburger BEFORE it gets fully
cooked
•Sausage/pepperonis on a pizza BEFORE
it goes through the oven.
This is a
critical
violation in
Ross County

66. •Requirements for Foodhandlers
Keep fingernails
short and clean
Do not wear false
nails or nail polish
Bandage cuts and
cover bandages

67. Hygienic Hand Practices: Gloves
•Gloves used for handling food:
– Must never be used in place of
handwashing
– Are for single use only
– Should be right for the task
– Must be safe, durable, and clean
– Must fit properly
– Must be used properly

68. Hygienic Hand Practices: Gloves
•When to Change Gloves
– As soon as they become
soiled or torn
– Before beginning a different
task
– At least every four hours during
continual use and more often
when necessary
– After handling raw meat and before
handling cooked or ready-to-eat
food

69. Wear a clean hat or other
hair restraint
Wear clean clothing daily
Remove aprons when leaving
food-preparation areas
Remove jewelry from hands and arms
Wear appropriate, clean, and closed-
toe shoes
Proper Work Attire
•Foodhandlers should:
A
B
C
D
E
A
B
C
D
E

70. Policies Regarding Eating, Drinking, and Smoking
•Foodhandlers must not:
– Smoke, chew gum or tobacco, eat
or drink
•When
– Preparing or serving food
– Working in food-preparation areas
– Working in areas used to clean
utensils and equipment

71. Ohio Uniform Food Safety Code
•Permits employee drinks to be kept in a
closed container if stored in a location
that limits possible contamination of food
or utensils.

72. Employees Must Report to Person-in-
charge before beginning their shift if:
• Diagnosed with Foodborne:
1. E. coli
2. Salmonella
3. Shigella,
4. Norovirus
5. Hepatitis A
• Meets one of the following
High Risk Conditions:
– Suspected of causing or
being exposed to a FBI
outbreak
– Lives with one that is
diagnosed with a FBI
– Lives with one that works
with confirmed cases of FBI

73. Exclusion
To prevent a person from working
as a food employee or entering a
food establishment except for
those areas open to the general
public.

74. Restriction
To limit the activities of food employee
so that there is no risk of transmitting
a disease that is transmittable through
food and the food employee does not
work with exposed food, clean
equipment, utensils, linens, and
unwrapped single-service or single-
use articles.

75. Which to Use
Exclude
• Diagnosed with an
Foodborne illness
Jaundiced, if onset
occurred in last 7 days
• Highly Susceptible
Population
• Symptoms
• Shedding Organism
• Past diagnosed illness
Restrict
• Suffering from symptoms
(fever, diarrhea, sore throat
with fever, vomiting,
jaundiced)
• Shedding Organism
• Sneezing, Coughing, Runny
nose, discharges from
mouth, eyes, or nose

76. Reporting
The Person-In-Charge shall notify
the Health Department that a food
worker is diagnosed with a listed
foodborne illness (Salmonella,
Shigella, E.Coli 0157:H7, Hepatits
A, Entamoeba Hystolictica,
Campylobacter, Vibrio Cholerae,
Cryptospiridium, Cyclospora,
Giardia, Yersinia)

78. Break?

79. CLEANING AND SANITIZING

80. Wiping Cloths
• Wet wiping cloths must be
stored in sanitizer when not
in use
• Sanitizer should be
50-100 ppm chlorine or an
equivalent chemical
• Separate cloths and
solutions for raw meat
spills and other purposes
are required – Label
container “For Raw Meat
Surfaces ONLY”
Change sanitizer solution
often
(use test strips to measure concentration)

82. • All original containers must
have original labels
• All working containers must
be labeled with common
name
• Chemicals must be stored
away and/or under food,
equipment, utensils, and
single service items
• Only chemicals used in 3
compartment sink may be
stored above it
Toxic Chemical Storage

83. Clean - Keep things clean!
• Cleanliness discourages
mice and insects that
carry harmful germs.
• Remove unnecessary
articles from the
premises.

88. Employees must verify food is received at proper
temperatures at time of delivery:
Receiving Food
• Below 41°F for cold TCS foods
• Above 135°F for hot TCS foods
• Raw shell eggs 45°F or below
(BREAK?)

89. Employees must verify food is:
• From approved sources
• Not adulterated or contaminated
Receiving Food

90. • Foods must be obtained from an
approved source – no home prepared
foods unless “Cottage Food Production”
• An approved source must be inspected
by FDA,ODA,ODH or local health district
and be in compliance with any applicable
regulations.
Approved Source

91. • Shellstock tags must be attached to the
seafood and kept for 90 days on file.
• Once food is received, it should be stocked or
held following the FIFO (First In First Out)
method.
APPROVED SOURCE
(CONTINUED)

92. • The food items listed below are approved as cottage food products:
(1) Non-potentially hazardous bakery products;
(2) Jams;
(3) Jellies;
(4) Candy;
(5) Fruit butters;
(6) Granola, granola bars, granola bars dipped in candy;
(7) Popcorn, flavored popcorn, kettle corn, popcorn balls, caramel corn;
(8) Unfilled, baked donuts;
(9) Waffle cones
(10) Pizzelles;
(11) Dry cereal and nut snack mixes with seasonings;
(12) Roasted coffee, whole beans or ground;
(13) Dry baking mixes in a jar, including cookie mix in a jar;
(14) Dry herbs and herb blends;
(15) Dry seasoning blends; and
(16) Dry tea blends.

93. • Ensure frozen food is frozen
and has no signs of thawing.
• Check poultry, beef, pork,
and fish to ensure food is
fresh and cold.
• Use metal stem
thermometer to check food
temperature upon receiving
• Check food or packages for
signs of pests!!
Receiving Food

94. • Canned food or packaged food shall not be
damaged, dented, or opened
• Dry food such as flour, rice, cereal should not
have torn packaging or any signs of water
damage.
• Deny food that is damaged, dented, or unsafe.
Receiving Food

96. Receiving Food

97. •Food and utensils must be stored at least
6 inches off the ground (There are exceptions)
•Food on display shall be protected from
contamination by the use of packaging, food
guards, display cases, or other effective means
Storage
Food in packages and working containers may be stored less than six inches
(fifteen centimeters) above the floor on case lot handling equipment as specified
under paragraph (II) of rule 3717-1-04.1 of the Administrative Code; and
pressurized beverage containers, cased food in waterproof containers such as
bottles or cans, and milk containers in plastic crates may be stored on a floor that
is clean and not exposed to floor moisture.

101. Examples of
Improper Food
Storage

105. Separate
Food to Food
• Do NOT store raw
meat, fish, poultry and
eggs ABOVE ready-to-
eat foods.

106. Separate In Refrigerator
Level 4
Poultry
BOTTOM
Level 1
Ready-to-eat-foods
Pre-cooked foods
ABOVE
Level 2
Eggs
Fish
Whole Beef
Whole Pork
Whole Lamb
ABOVE
Level 3
Ground Meats
ABOVE

108. Separate
Equipment to Food
Do NOT use the same cutting board or
equipment to prepare raw meats and cooked
or ready-to-eat foods
UNLESS
cutting boards, equipment, utensils and hands
have been washed, rinsed and sanitized between
each use!

109. Why is this storage wrong?

110. IMPROPER CLEANING PRACTICES
OAC 3717-1-04.5
(A) Equipment, food-contact surfaces, nonfood-contact surfaces, and
utensils.
(1) Equipment food-contact surfaces and utensils shall be clean to sight and
touch.
(2) The food-contact surfaces of cooking equipment and pans shall be kept
free of encrusted grease deposits and other soil accumulations.
(3) Nonfood-contact surfaces of equipment shall be kept free of an
accumulation of dust, dirt, food residue, and other debris.
(B) Equipment food-contact surfaces and utensils - cleaning frequency.
(1) Equipment food-contact surfaces and utensils shall be cleaned:
(a) Before each use with a different type of raw animal food such as beef,
fish, lamb, pork, or poultry;
(b) Each time there is a change from working with raw foods to working with
ready-to-eat foods;
(c) Between uses with raw fruits and vegetables and with time/temperature
controlled for safety food;
(d) Before using or storing a food temperature measuring device; and
(e) At any time during the operation when contamination may have occurred.

124. • All food contact surfaces and utensils used
with time/temperature controlled for safety
(TCS) food must be cleaned every 4 hours if
stored at room temperature
• Items under refrigeration (41° F) must be
cleaned every 24 hours
• Utensils kept in hot food above 135F must be
cleaned every 24 hours.
Sanitation of food contact
surfaces

125. 3 Sinks to Wash, Rinse, Sanitize!
Pre-Rinse, Scrape,
Soak
Air Dry
WASH RINSE SANITIZE
(use test strips to measure concentration of sanitizer)
Sanitize for 30 at
least 30 secondsWash solution
must be 110°F
or above

127. Proper Manual Warewashing

128. Improper Manual Warewashing

129. Approved Sanitizers and
Recommended Concentrations
Iodine 25 ppm

130. Chlorine-based sanitizer solution
NOTE: Do NOT Use Scented Bleach.
Note: Around a half-cap full added to 1 gallon of water

132. Concentration = 200-400 Parts Per Million
Quaternary Ammonia based
Sanitizer Solution

133. Good

134. Sanitizer
concentration
is too strong

135. Dishwashing Machines
• Wash – using detergent
and hot water 135 -
165°F
• Rinse – clear hot water
• Sanitize –
– Hot water - 180°F
– Chemical sanitizer –
50ppm chlorine or an
equivalent chemical
(use test strips to measure concentration)

137. http://wtvr.com/2012/09/30/dead-deer-
inside-chinese-restaurant-forces-closure/

138. Cold holding TCS food
Refrigerate foods right away!
• Cold foods must be held at
41°F or below.
• Date mark all ready-to-eat
foods after opening or
preparation. Discard after 7
days.
• Use temperature log sheets
to enter temperatures during
every shift.

143. • Date Marking is required for foods that require
temperature controls AND does not require further
cooking or heat treatment REGARDLESS OF
MANUFACTURER “USE BY” DATES
• Examples:
– Chicken or ham salad
– Potato or pasta salad
– Lunch meat
– Cut melons
– Diced or cut tomato
– In-house prepared ready-to-eat food.
Date Marking of Time/Temperature
Controlled For Safety Foods

144. • Foods stored at 41ºF for more than 24 hours
– Must be date marked to discard within 7
days of opening original packaging
• Freezing can stop the counting of time – must
record date of opening, date of freezing, date of
thawing, and discard date
Date Marking

147. Date Marking
A “Sell By” date tells the store how long to display the product for sale. You should buy the
product before the date expires
The “Use By Date” is the last day that the manufacturer vouches for the product’s quality.
A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a
purchase or safety date.
Date marking in the Food Code is not talking about “sell by” “use by”
“best by” dates!

148. Cooling
Know your cooling times and
temperatures!
Cool all hot foods from 135°F to 70°F in 2 hours or less
and from 70°F to 41°F in another 4 hours or less

149. Cooling Methods

150. Chill
Do NOT cool
food in large
pots or 5 gallon
containers!
WHY?

152. • Reheat food to 165°F within 2 hours to destroy
microorganisms that may have grown during cooling
process.
• Do not reheat food using steam tables, crock pots, or food
warmers.
• Use Ovens, Stove, or Microwave
• Reheat food rapidly
Reheating Food for Hot
Holding

153. Thawing
Thawing Frozen TCS Foods
•In the refrigerator
•Completely
Submerged Under
cold running
(<70°F) water
•In microwave
•Part of the
cooking process

154. Improper Thawing of Food
Is this compliant with the Food Code?

155. Proper Thawing of Food

156. • Pathogenic or disease causing organisms may be
present in raw meat and fish
• A Consumer Advisory is required
– Must be on menu or visible placard
– Example: “Consuming raw and undercooked
meats, poultry, seafood, shellfish, or eggs may
increase your risk of foodborne illness,
especially if you have certain medical
conditions.”
Hazards of Consuming Raw or Undercooked
Meat, Poultry, Fish, or Eggs

157. • Cockroaches
• Mice and rodents
• Flies, fruit flies, gnats
Pests can carry or transmit
disease
Types of Pests

158. • Keep facility clean
• Routinely have dumpster
cleaned and garbage cans
• Keep food covered or in tight
closed containers
• Clean floor drains and sink
drains
• Repair plumbing leaks, roof
leaks, or prevent water
intrusion
Controlling Pests
Overflowing grease dumpster

159. • Have licensed pest control applicator set
traps or spray for pests when needed.
• Monthly or bi-monthly pest control may be
needed
• Check incoming shipments of food for
evidence of pests
• Inspect facility for signs of pests
• Remember, pests like water, food and grease
Controlling Pests

163. Any Questions or
Comments?
Thank you!

164. 150 E. 2nd St.
Chillicothe, OH 45601
Environmental Health
Division
(740) 775-1158