ServSafe: Chapter 13

Uses prevention measures to keep pests from entering the operation and control measures to eliminate those that get inside.

Work closely with a licensed pest control operator.

-Deny pest access to the operation -Deny pests food and shelter -Work with licensed pest control operator to eliminate pests that enter.

- use approved, reputable sources. - check all deliveries -refuse shipments that have pests or signs of pests.

-use screens. -use self-closing devices and door sweeps. -use air curtains -keep exterior openings closed tightly.

- use concrete to fill holes around pipes - install screens -cover floor drains with grates

-dispose of garbage quickly and correctly -store recyclables in clean, pest-proof containers -keep food and supplies away from walls and off the floor -careful cleaning

-Clean food and beverage spills right away -celan toilets and restrooms often -train staff to keep lockers and break areas clean -keep cleaning tools and supplies clean and dry -empty water from buckets.

-Mow grass, pullweeds, get rid of standing water, pick up litter. -cover all outdoor garbages -remove uneaten food and dirty dishes -clean spills quickly -do not allow staff or cutomers to feed birds/wildlife -locate insect eliminators away from food -call pco to remove hives/ nests.

Shigella spp.

Salmonella spp. , fungi, parasite eggs, and viruses.

-Behind coolers, freezers, and stoves -In sink and floor drains -In spaces around hot water pipes -Inside equipment -Under shelf liners and wallpaper -Underneath rubber mats -In delivery bags and boxes -Behind unsealed coving

Strong oily odor, droppings, capsule-shaped egg cases that are brown, dark red, or black and possibly leathery, smooth, or shiny in appearance.

About 100-150 ft away.

About 10-30 ft away.

Gnawing, droppings and urine stains, tracks, nesting materials, and holes.

Chemical agents used to destroy pests.

-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.

-Description of services to be provided. -Period of service. -Your duties including preventative measures, and facility prep. -Records to be kept by the PCO.

-Pests sighted and trapped. -Building and maintenance problems noted and fixed. -Facility maps or photos showing location of traps, bait and chemicals. -Schedule for checking and cleaning traps, replacing bait and reapplying chemicals. -Regular written summary reports.

-Prepare staff to answer questions. -Provide building plans and layouts. -Point out possible trouble spots.

-Exactly what treatments that will be used. -Dates and times of each treatment -Steps you can take to control pests. -Any building defects that may be barrier to prevention. -Timing of follow up visits.

-Applied incorrectly, they may have been ineffective or harmful. -Pests can develop resistance and immunity to pesticides. -Each region has its own pest-control problems and control measures may vary. -Pesticides are regulated by federal, state and local laws and some are not approved in restaurants.

Timing, preparation, post application, MSDS, storage and disposal.