Integrated Pest Management (IPM)
Integrated Pest Management (IPM) is a sustainable, preventive approach to pest control in food service that combines sanitation, facility maintenance, monitoring, and targeted pesticide use as a last resort to manage pest populations. IPM emphasizes preventing pests from entering the establishment rather than relying solely on chemical treatments.
Exam Tip
IPM = 3 rules: deny access, deny food/water/shelter, work with licensed PCO. ONLY a licensed PCO can apply pesticides. Store food 6 inches off the floor. Screens must be 16 mesh per inch minimum. Signs of cockroaches: pepper-like droppings, musty odor. Signs of rodents: droppings, gnaw marks, grease marks.
What Is Integrated Pest Management?
Integrated Pest Management (IPM) is a comprehensive pest control strategy used in food service establishments that focuses on long-term prevention rather than reactive chemical treatments. IPM uses a combination of methods to keep pests out and manage them effectively when they do appear, minimizing the use of pesticides that could contaminate food.
Three Rules of IPM
| Rule | Description |
|---|---|
| 1. Deny access | Prevent pests from entering the establishment |
| 2. Deny food, water, and shelter | Remove conditions that attract and sustain pests |
| 3. Work with a PCO | Partner with a licensed Pest Control Operator for monitoring and treatment |
Common Pests in Food Service
| Pest | Signs of Infestation | Health Risks |
|---|---|---|
| Cockroaches | Droppings (pepper-like), egg cases, musty odor | Carry bacteria, trigger allergies |
| Rodents (mice/rats) | Droppings, gnaw marks, nesting materials, grease marks | Carry diseases, contaminate food |
| Flies | Presence of adult flies, maggots near trash | Transfer bacteria from waste to food |
| Stored-product pests | Holes in packages, webbing, larvae in dry goods | Contaminate stored food products |
Prevention Methods
| Method | Action |
|---|---|
| Seal entry points | Fill gaps around pipes, vents, and doors; install door sweeps |
| Screen openings | Use screens on windows and vents (minimum 16 mesh per inch) |
| Self-closing doors | Install on all exterior entrances |
| Proper waste disposal | Keep dumpsters clean, closed, and away from the building |
| Clean regularly | Eliminate food scraps, grease buildup, and standing water |
| Proper food storage | Store food 6 inches off the floor and away from walls |
| Regular inspections | Check for signs of pests during opening and closing procedures |
| Receiving inspection | Check deliveries for signs of pests before accepting |
When to Call a Pest Control Operator (PCO)
| Situation | Action |
|---|---|
| Any sign of infestation | Contact PCO immediately |
| Routine monitoring | Schedule regular PCO visits (monthly or quarterly) |
| Pesticide application | ONLY a licensed PCO should apply pesticides |
| Documentation | Keep records of all PCO visits and treatments |
Important: Pesticide Safety Rules
- ONLY a licensed PCO should apply pesticides in a food establishment
- Food handlers should NEVER apply pesticides themselves
- All pesticides must be stored away from food, utensils, and equipment
- Follow all label instructions exactly (the label is the law)
Exam Alert
IPM is tested on the ServSafe Manager exam under facility and equipment management. The three rules: deny access, deny food/water/shelter, work with a licensed PCO. ONLY a licensed Pest Control Operator should apply pesticides. Store food 6 inches off the floor and away from walls. Screen openings with at least 16 mesh per inch. Report signs of pests immediately.
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Related Terms
Food Safety Management System
A food safety management system is a comprehensive program of policies, procedures, and practices designed to prevent foodborne illness in a food service establishment. It combines active managerial control, HACCP principles, standard operating procedures (SOPs), and employee training to systematically control food safety risks.
Active Managerial Control
Active managerial control is a food safety management approach where the person in charge (PIC) proactively anticipates, identifies, and corrects food safety risks rather than reacting to problems after they occur. It is the FDA-recommended strategy for preventing foodborne illness in food service establishments.
Biological Hazard
A biological hazard in food safety refers to harmful microorganisms or their toxins that can contaminate food and cause foodborne illness. Biological hazards include bacteria, viruses, parasites, and fungi, and they are the most common cause of foodborne illness outbreaks.
Physical Hazard
A physical hazard in food safety is any foreign object that can contaminate food and cause injury or illness when consumed. Physical hazards include glass fragments, metal shavings, bones, stones, wood splinters, and personal items like jewelry or bandages.
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