9.3 Pest Management

Pests are more than just unpleasant—they're disease vectors, food contaminators, and public health hazards. A single pest sighting can shut down your operation, destroy your reputation, and result in serious legal consequences. This section covers Integrated Pest Management (IPM), the systematic approach to preventing and controlling pests in food establishments.

Why Pests Are Dangerous

Pests threaten food safety in multiple ways:

1. Disease Transmission

• Carry pathogens on their bodies, in their feces, and in their saliva
• Spread bacteria like Salmonella, E. coli, and Listeria
• Transmit viruses and parasites

2. Food Contamination

• Leave droppings, urine, and hair in food
• Gnaw through packaging
• Die in food storage areas, decomposing and creating odors

3. Allergen Introduction

• Cockroach droppings are a major allergen
• Can trigger asthma attacks and allergic reactions

4. Property Damage

• Rodents chew through walls, electrical wiring (fire hazard), and plumbing
• Insects damage inventory and equipment

5. Reputation and Legal Risks

• Health code violations and fines
• Forced closures
• Lawsuits from customers
• Social media and online reviews spread pest sightings instantly

Integrated Pest Management (IPM)

Integrated Pest Management (IPM) is a systematic approach that uses prevention as the primary pest control method, relying on pesticides only when other methods fail.

The IPM philosophy: Deny pests access, food, water, and shelter.

If pests can't get into your building and can't find food, water, or places to hide once inside, they can't survive. This is far more effective (and safer) than relying on pesticides alone.

IPM Step 1: Deny Access

Exterior prevention:

• Screen all windows and vents with at least 16-mesh screening (small enough to keep out flies)
• Install door sweeps on all exterior doors (maximum ¼-inch gap under door)
• Self-closing doors in high-traffic areas (doors don't stay open)
• Air curtains (air doors) create a barrier of air that repels flying insects
• Seal cracks and gaps around pipes, wires, windows, and foundations (use caulk, concrete, or steel wool)
• Inspect deliveries before bringing them inside (look for signs of pests in packaging)

Outdoor maintenance:

• Keep dumpster area clean and at least 50 feet from building if possible
• Eliminate standing water (fix drainage problems, empty containers)
• Trim vegetation away from building (prevents pest harborage)
• Maintain perimeter with gravel or concrete barrier (no tall grass or weeds against building)

IPM Step 2: Deny Food and Water

Food storage practices:

• Store all food in sealed, pest-proof containers (glass, metal, hard plastic with tight lids)
• First In, First Out (FIFO) rotation reduces old food that attracts pests
• Inspect stored food regularly for signs of pests (droppings, gnaw marks, holes in packaging)
• Keep dry storage areas clean (sweep regularly; wipe shelves)

Sanitation practices:

• Clean spills immediately (even small crumbs attract pests)
• Empty trash frequently and keep trash cans clean
• Store trash in pest-proof containers with tight-fitting lids
• Wash dishes immediately or store in closed containers (don't leave dirty dishes overnight)

Eliminate water sources:

• Fix leaky pipes, faucets, and drains immediately
• Wipe down sinks and surfaces at end of day
• Empty and clean drip pans under refrigeration equipment
• Eliminate condensation (proper ventilation and dehumidification)

IPM Step 3: Deny Shelter and Harborage

Storage practices:

• Store all items at least 6 inches off the floor (allows cleaning underneath; eliminates hiding places)
• Keep items 6 inches away from walls (prevents pests from hiding behind items)
• Remove unnecessary clutter (cardboard boxes, old equipment, unused supplies)
• Organize storage areas (easier to spot pests and droppings)

Facility maintenance:

• Seal wall voids and cracks where pests can nest
• Repair damaged walls, floors, and ceilings
• Keep areas well-lit (pests prefer darkness)
• Eliminate false ceilings where possible (pest harborage area)

Common Pests and Signs of Infestation

Knowing what pests to look for and recognizing signs of infestation early is critical.

Using a Pest Control Operator (PCO)

While IPM focuses on prevention, sometimes professional help is necessary. A Pest Control Operator (PCO) (also called a pest management professional) is a licensed professional who specializes in pest control.

When to Use a PCO

Work with a PCO if:

1. You have an active infestation (multiple sightings, evidence of breeding)
2. Prevention methods aren't working
3. You need pesticides applied (only licensed professionals should apply pesticides in food establishments)
4. Required by health department (some jurisdictions require regular PCO service)
5. Integrated Pest Management needs professional design (large facilities, complex operations)

Choosing a Qualified PCO

Look for:

• State/local license (verify license is current)
• Experience with food establishments (restaurants, grocery stores, food processing plants)
• IPM-based approach (prevention-focused, not just spraying pesticides)
• References from other food businesses
• Insurance (liability coverage in case of problems)

Working with Your PCO

Your responsibilities:

1. Provide access to all areas (including behind equipment, in storage areas)
2. Identify problem areas and pest sightings
3. Implement IPM recommendations (sealing cracks, fixing leaks, improving sanitation)
4. Prepare the facility before pesticide application if needed

PCO responsibilities:

1. Inspect the facility thoroughly
2. Identify pests and entry points
3. Recommend IPM improvements
4. Apply pesticides safely and legally when necessary
5. Document all work performed
6. Provide service reports listing findings and actions taken

Pesticide Safety

Critical rules for pesticides in food establishments:

• Only licensed PCOs apply pesticides in food establishments (with rare exceptions for certain low-toxicity products)
• Pesticides must be EPA-registered for use in food establishments
• Follow label directions exactly (the label is the law)
• Store pesticides in locked area away from food, utensils, and equipment
• Never apply pesticides when food is exposed (cover or remove food first)
• Ventilate area after application

Material Safety Data Sheets (MSDS):

• PCO must provide MSDS (now called SDS - Safety Data Sheets) for all pesticides used
• Keep MSDS on file and accessible to employees
• MSDS contains hazard information, first aid, and emergency procedures

Monitoring for Pests

Regular monitoring helps catch problems early:

Daily checks:

• Walk through all storage areas
• Look for droppings, gnaw marks, damage
• Check behind and under equipment
• Inspect deliveries before accepting

Weekly checks:

• Empty and clean floor drains
• Check wall voids and cracks
• Inspect dry goods for signs of stored product pests
• Review sanitation practices

Monthly checks:

• Deep clean storage areas
• Inspect exterior for gaps and cracks
• Review PCO reports
• Check traps and monitoring stations

Pest sighting log: Document every pest sighting:

• Date and time
• Type of pest
• Location (be specific)
• Number seen (1, few, many)
• Action taken

This log helps identify patterns and shows health inspectors you're actively managing pest control.

If You Find a Pest

Immediate actions:

1. Do not ignore it (one pest usually means more are hiding)
2. Document the sighting (date, time, location, type of pest)
3. Inspect the area thoroughly for more pests or signs of infestation
4. Check nearby food for contamination; discard if contact suspected
5. Identify and eliminate the cause (food source, water source, entry point)
6. Increase monitoring in that area
7. Contact PCO if infestation is suspected

What NOT to do:

• Don't apply pesticides yourself (illegal in most jurisdictions; dangerous)
• Don't hide the problem from management or health inspectors
• Don't assume one pest is "no big deal"

On the Exam

IPM questions often test:

• Definition of IPM (prevention-based pest management)
• Three ways to deny pests survival: Access, food/water, shelter
• Signs of pest infestation (droppings, gnaw marks, live pests, egg cases)
• When to contact PCO (active infestation, prevention not working)
• Pesticide safety (only licensed PCOs apply; EPA-registered products only; follow label)
• Storage requirements (6 inches off floor, 6 inches from walls)

Memory aid: "Access, Food, Shelter" = AFS (Always Fight Safely against pests)