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. Use licensed pest professionals; comply with product and local applicator rules. 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 (16 mesh per inch or finer where screening is the selected barrier) |
| 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 | Arrange qualified licensed pest-control service; follow applicator and product laws |
| Documentation | Keep records of all PCO visits and treatments |
Important: Pesticide Safety Rules
- Arrange qualified licensed pest-control service; follow applicator and product laws in a food establishment
- Food handlers must not improvise pesticide treatment; actual application permissions follow the label and law
- 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. Arrange qualified licensed pest-control service; applicator permissions and supervision follow the product label and law. 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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