Topic 13 Integrated Pest Management Power Point Viewing Guide

Topic 13 Integrated Pest Management Power Point Viewing Guide

1. True or False: A strong oily odor may indicate the presence of cockroaches. 2. True or False: The main purpose of an integrated pest management program is to control pests once they have entered the establishment. 3. True or False: Stationary equipment should not be covered before applying pesticides since it gives pests a place to hide. 4. True or False: Glue traps are used to prevent cockroaches from entering the establishment. 5. True or False: Pesticides can be stored in food storage areas if they are closed tightly and properly labeled. 6. An Integrated Pest Management (IPM) program:

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Uses ____________________ _________________ to keep pests from entering the establishment Uses control measures to ____________ any pests that get into the establishment Will be successful if you work closely with a licensed pest control operator (__ __ __)

7. The Three Rules of Integrated Pest Management are: 1. 2. 3. 8. To keep pests from entering with deliveries: 1. Use reputable _____________________ 2. Check deliveries _____________________they _____________________the establishment 3. _____________________shipments if you find pests or signs of infestation (egg cases, body parts) 9. To keep pests from entering through openings in the building: 1. _____________________windows and vents 2. Install _____________________-_____________________devices, door sweeps, and air curtains on doors 3. Keep _____________________openings closed tightly

4. _____________________holes around pipes 5. _____________________drains with grates 6. _____________________cracks in floors, walls, and around equipment

10. To deny pests food and shelter: 1. _____________________ 2. _____________________ _____________________around containers immediately 3. Keep containers _____________________ and _____________________covered 4. Store _____________________ properly 1. Keep recyclables in _____________________-proof containers 2. Keep containers as far away from the _____________________as regulations allow 5. Store food and supplies quickly and properly 1. Keep them away from _____________________and at least ____” (15 cm) off the floor 2. _____________________products so pests cannot settle and breed 6. Clean the establishment thoroughly 1. Clean up food and beverage spills _____________________ 2. Clean break rooms after use 3. Keep cleaning tools and supplies _____________________and _____________________ 11. To protect outdoor customers from pests: 1. Mow grass, pull weeds, remove standing water, and pick up _____________________ 2. Cover outdoor _____________________containers 3. Remove dirty _____________________and uneaten _____________________from tables and clean them quickly 4. Do not allow people to feed _____________________ 5. Locate electronic insect _____________________ (“zappers”) away from food and serving areas 6. Call the PCO to remove _____________________and _____________________ 12. Cockroaches: 1. Carry _____________________, viruses, and parasite eggs 2. Live and breed in places that are: 1. _____________________Moist 2. _____________________to-_____________________ 3. If you see them in daylight, you may have a ___________________ _______________________ 13. Signs of a cockroach infestation include: 1. A strong oily _____________________ 2. Droppings similar to grains of _____________________ 3. Capsule shaped _____________________cases 4. _____________________, dark red, or black 5. Leathery, _____________________, or shiny 14. Signs of a rodent infestation include: 1. Signs of _____________________

2. 3. 4. 5. 6.

_____________________ Shiny and black (fresh) Gray (old) Tracks _____________________materials 1. Paper, cloth, hair, feathers or grass 7. Holes 8. In quiet places 9. Near food and water 10. Next to buildings 15. Before choosing a PCO: 1. Talk to other foodservice managers 2. Make sure the PCO is _____________________or certified 3. Ask the PCO if they belong to any professional organizations 4. Ask for proof of _____________________ 5. Weigh all factors, not just _____________________ 16. Your PCO should: 1. Help you develop an _____________________approach to pest management 2. Stay up-to-date on _____________________equipment and products 3. Provide prompt _____________________to address problems as they occur 4. Keep _____________________ 17. When pesticides will be applied: 1. Wait until you are _____________________for business and employees are offsite 2. Remove _____________________and movable food-contact surfaces 3. Cover _____________________and immovable food-contact surfaces 4. Afterwards: _____________________, rinse, and sanitize _____________________-contact surfaces 18. If pesticides will be stored on the premises: 1. Keep them in their _____________________containers 2. _____________________them in cabinets away from areas where food is prepared and stored 3. Store aerosol or pressurized spray cans in a _____________________place 4. _____________________of them as per local regulations 5. Keep corresponding _____________________on the premises