Food Safety Chapter 13- lecture 13

The primary goal of an IPM program is prevention—keeping pests out before they become a problem. This approach minimizes the need for chemical pesticides by focusing on proper sanitation, exclusion techniques, and environmental management. While eliminating pests and working with a PCO are important, preventing their entry in the first place is the most effective and sustainable strategy. A well-implemented IPM program reduces health risks and ensures food safety.

Air curtains, also known as air doors, create a strong airflow that prevents pests from entering a building when doors are opened. While screens on windows and vents help keep out insects, air curtains protect entryways where pests commonly gain access. Sealing cracks and maintaining garbage storage are also important, but air curtains are specifically designed to prevent flying pests from entering. Proper pest exclusion methods are essential to an effective IPM program.

Rodents commonly travel along walls and baseboards, leaving dirt tracks, grease marks, and gnaw marks as they move. Rodent droppings are typically dark and pellet-shaped rather than shiny and black, which is more characteristic of cockroach droppings. A strong, oily odor can indicate a cockroach infestation, and capsule-shaped egg cases are also associated with cockroaches. Recognizing rodent activity is crucial to preventing contamination and health hazards in food service operations.

Before selecting a Pest Control Operator (PCO), it is important to check references to ensure they are qualified, experienced, and reputable. A good PCO should have proper licenses and knowledge of food safety regulations. While providing building plans and implementing an IPM approach are necessary steps, verifying the PCO’s effectiveness and reliability should come first. Hiring an unqualified PCO can result in ineffective pest management and potential health risks.

Pesticides require specialized knowledge to apply correctly, and improper use can lead to health hazards, contamination, and ineffective pest control. Many pesticides require certification or professional handling, as incorrect application can make pests resistant or cause harm to humans and the environment. While pesticides can be expensive and difficult to store, the primary concern is misuse leading to safety and regulatory issues. Hiring a licensed PCO ensures proper handling and compliance with food safety standards.

Pesticides must be stored in a secure, designated area away from food, utensils, and kitchen equipment to prevent contamination. They should be kept in original, labeled containers and locked in a separate storage space. Storing pesticides in the kitchen, dining area, or with food supplies can result in accidental exposure and food safety violations. Proper storage helps ensure safe handling and compliance with health regulations