Integrated Pest Management
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Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A strong oily odor may indicate the
presence of cockroaches
2. True or False: The main purpose of an integrated pest
management program is to control pests once they
have entered the establishment
3. True or False: Stationary equipment should not be
covered before applying pesticides since it gives pests
a place to hide
4. True or False: Glue traps are used to prevent
cockroaches from entering the establishment
5. True or False: Pesticides can be stored in food storage
areas if they are closed tightly and properly labeled
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Integrated Pest Management
An Integrated Pest Management
(IPM) program:
Uses prevention measures to keep pests
from entering the establishment
Uses control measures to eliminate any
pests that get into the establishment
Will be successful if you work closely
with a licensed pest control operator
(PCO)
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The Three Rules of IPM
The Three Rules of Integrated
Pest Management
Deny pests access to the establishment
Deny pests food, water, and shelter
Work with a licensed PCO to eliminate
pests
that do enter
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Denying Pests Access to the Establishment
To keep pests from
entering with deliveries:
Use reputable suppliers
Check deliveries before they enter the
establishment
Refuse shipments if you find pests or
signs of infestation (egg cases, body
parts)
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Denying Pests Access to the Establishment
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
Fill holes around pipes
Cover drains with grates
Seal cracks in floors, walls, and around
equipment
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Denying Pests Food and Shelter
To deny pests food and shelter:
Dispose of garbage quickly
Clean up spills around containers
immediately
Keep containers clean and tightly
covered
Store recyclables properly
Keep recyclables in pest-proof
containers
Keep containers as far away from the
building as regulations allow
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Denying Pests Food and Shelter
To deny pests food and shelter: continued
Store food and supplies quickly and properly
Keep them away from walls and at least 6” (15 cm)
off the floor
Rotate products so pests cannot settle and breed
Clean the establishment thoroughly
Clean up food and beverage spills immediately
Clean break rooms after use
Keep cleaning tools and supplies clean and dry
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Grounds and Outdoor Dining Areas
To protect outdoor customers from pests:
Mow grass, pull weeds, remove standing water, and
pick up litter
Cover outdoor garbage containers
Remove dirty dishes and uneaten food from tables
and clean them quickly
Do not allow people to feed wildlife
Locate electronic insect eliminators (“zappers”) away
from food and serving areas
Call the PCO to remove hives and nests
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Identifying Pests: Cockroaches
Cockroaches:
Carry bacteria, viruses, and parasite
eggs
Live and breed in places that are:
Dark
Moist
Hard-to-clean
If you see them in daylight, you may
have a major infestation
Illustration courtesy of Orkin Commercial
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Identifying Pests: Cockroaches
Signs of a cockroach infestation
include:
A strong oily odor
Droppings similar to grains of pepper
Capsule shaped egg cases
Brown, dark red, or black
Leathery, smooth, or shiny
Illustration courtesy of Orkin Commercial
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Identifying Pests: Rodents
Signs of a rodent infestation include:
Signs of gnawing (bite)
Droppings
Shiny and black (fresh)
Gray (old)
Tracks
Nesting materials
Paper, cloth, hair, feathers or grass
Holes
In quiet places
Near food and water
Next to buildings
Illustration courtesy of Orkin Commercial 13-12
How to Choose a PCO
Before choosing a PCO:
Talk to other foodservice managers
Make sure the PCO is licensed or
certified
Ask the PCO if they belong to any
professional organizations
Ask for proof of insurance
Weigh all factors, not just price
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Working with a Pest Control Operator (PCO)
Your PCO should:
Help you develop an integrated
approach to pest management
Stay up-to-date on new equipment
and products
Provide prompt service to address
problems as they occur
Keep records
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Using and Storing Pesticides
When pesticides will be applied:
Wait until you are closed for business
and employees are offsite
Remove food and movable food-contact
surfaces
Cover equipment and immovable
food-contact surfaces
Afterwards:
Wash, rinse, and sanitize food-contact
surfaces
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Using and Storing Pesticides
If pesticides will be stored on the
premises:
Keep them in their original containers
Lock them in cabinets away from areas where
food is prepared and stored
Store aerosol or pressurized spray cans in a
cool place
Dispose of them as per local regulations
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