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INTEGRATED PEST MANAGEMENT (IPM). What is IPM. Integrated pest management (IPM) is an approach to pest control that uses a combination of common sense strategies, instead of chemicals on a regular basis to reduce the number of pests that can cause a health hazard. Common Sense Approach .

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INTEGRATED PEST MANAGEMENT (IPM)


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    Presentation Transcript
    1. INTEGRATED PEST MANAGEMENT (IPM)

    2. What is IPM Integrated pest management (IPM) is an approach to pest control that uses a combination of common sense strategies, instead of chemicals on a regular basis to reduce the number of pests that can cause a health hazard.

    3. Common Sense Approach • Building repairs • Sanitation • Good Retail Practices

    4. Goals of an IPM Program • Reduce pest management costs • Protect human health by suppressing pests that serve as a vector for diseases, • Reduce losses from pest damage, • Reduce environmental pollution, • Reduce human exposure to pesticides

    5. What you are spending and using for pest control • Many don’t know what the pest control company is using • Many don’t know where the pesticides are being applied • Most spend an average of $100/month on pest control. • Most are dependant on monthly service • Some have weekly service

    6. Problems with Pesticides • How they work • They don’t break down easily • Some are persistent in the environment • Pesticides may breakdown more slowly indoors.

    7. Health Effects • May aggravate existing respiratory conditions • Much is unknown about their long term health effects • Some health effects may be due to long term repeated exposure • National Pesticide Telecommunication Network - 1-800-858-7378

    8. Environmental Effects • Get into your food • Stays on surfaces in your kitchen • Indoor air quality • May get into waterways and effect marine life

    9. Problems with pesticide-based programs • Accidental Cross over onto food • Bureau of Pesticides does not license applicators for retail food service, just producers • Misuse by the operator • Resistant bugs • More potent chemicals used • Antibiotic comparison

    10. How To Solve the Problem • Work with pest company to identify pests and recognize the signs of their presence. • Deny Entry, Food, Water, and Shelter • Monitoring • See if pest company will offer alternative services – sanitation • Educate staff

    11. Identify Pests and Recognize the Signs of their Presence • Work with your pest control company • You should have a basic understanding of the identification, behavior habits, and biology of the target pests • We don’t expect you to be pest experts • Place monitoring devices in appropriate areas

    12. Flies • As many as 33 million microorganisms may flourish in a single flies gut, a half-billion more swarm on its body and legs • A fly deposits thousands of bacteria each times it lands • Sanitation is critical to controlling these pests

    13. Fruit Flies and Drain Flies • Both can breed anywhere • Females lay up to 500 eggs which will hatch in one day • Are an indicator of unsanitary conditions • Good sanitation practices are the ONLY way to eliminate these pests

    14. Cockroaches • Reproduce quickly – for everyone you see there can be 200 hiding and multiplying behind the walls • They are nocturnal – the few you see by day were likely forced out by overcrowding • Eggs are naturally protected from insecticides

    15. Cockroaches • Every habitat has a capacity to support a certain number of cockroaches – Carrying Capacity • Biological forces always aim to maintain the population a that level, regardless of measures taken to reduce the population (pesticide applications) • If some cockroaches die after an insecticide application, the reproductive rate will increase to replace those individuals and keep the population near the carrying capacity

    16. What is Sanitation? • Not just cleaning and trash removal • Eliminating sources that cause disease • Fixing structural problems • Regular cleaning of drains, grease traps, etc. • Engineering

    17. Entry Points • One of the first steps in control pests at your establishment is to deny entry • Windows and doors have screens in good repair • Windows and doors are tight fitting • Vents have screens • Holes and cracks in walls and floors are repaired • Check plumbing • Suppliers

    18. Food Sources • All pests need a source of food to survive • Small amounts are enough to allow large amounts of pests to survive • A small raisin represents a full day’s nutrition for more than 580 cockroaches • Mice and cockroaches can easily chew through paper, cardboard and thin plastic containers • Grease – ants and cockroaches…

    19. Popular Locations for Food Sources • Trash Cans • Dumpsters • Food Preparation areas • Sinks and Floor drains • Dry storage areas • Behind fixed equipment • Utensil drawers • Bulk soda storage area

    20. Water Sources • All pests need water to survive • One drop of water a day is all that a cockroach needs to survive

    21. Source of Water • All types of plumbing • Faulty drains • Mops • Sponges • Stacking wet clean pots and other food contact surfaces • Drip pans under refrigerators • Condensation from pipes

    22. Breeding and Harborage Areas • Rubbish and debris outside the facility • Storage areas • Plumbing holes in walls • Cluttered break rooms • Restrooms

    23. Breeding and Harborage Areas • Behind moldings • Small holes in cabinet doors • Around rubber gaskets • Behind equipment • Paper bags and Cardboard boxes

    24. Monitoring • Perform daily inspections – use proper tools. • Place monitoring traps and devices in correct areas • Keep records of what you find • Educate staff to report any signs of pests

    25. Your monitoring has revealed a pest problem • How big of a pest infestation is it • What kind of pest is it • Can you find a way to eliminate its harborage conditions • Can you use a non-chemical approach – vacuum cleaners, fly swatters, bug lights

    26. What if the non-chemical approach did not work? I need to use a pesticide • Ask your pest control company for a couple different pesticides they recommend using • Ask your pest control company for MSDS for each of their suggestions • Read the label and look for caution, warning, or danger

    27. What if the non-chemical approach did not work? I need to use a pesticide • Contact the National Pesticide Telecommunication Network for information on the pesticide your pest company recommends using • Choose appropriate application methods • Stay away from foggers and similar applications • Take appropriate precautions to protect food and food contact surfaces before and after the application.

    28. An Effective IPM Program will include • Investigation • Action • Follow up

    29. Investigation • Inspection – use a flashlight • Identify the pest • Monitor

    30. Action • Tolerate • Prevention • Non-chemical • Chemical

    31. Follow up • Evaluation – did it work • Education – what did I learn

    32. How to Integrate Toxic Use Reduction into Food Establishments? • Education and training • Possible Regulations • Ongoing reinforcement through inspections

    33. Food Code Requirements • FC 6-501.111 – Critical Violation • The presence of insects, rodents, and other pests shall be controlled and minimize their presence by • Routinely inspecting incoming shipments of food and supplies • Routinely inspecting the premises for evidence of pests • Eliminating harborage conditions

    34. Food Code Requirements • Using methods, if pests are found, such as trapping devices or other means of pest control as specified under  7-202.12, 7-206.12, and 7-206.13: • Used according to law and this code • Label states that use is allowed in a food establishment • Additional conditions that may be established by the regulatory authority

    35. Food Code Requirements • Applied so that: • A hazard to employees or other persons is not constituted, and • Contamination including toxic residues due to drip, drain, fog, splash, or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented and for a restricted-use pesticide, this is achieved by

    36. Food Code Requirements • Removing the items • Covering the items with impermeable covers, or • Taking other appropriate preventative actions, and • Cleaning and sanitizing equipment and utensils after the application

    37. Possible Regulations • All food establishments will be required to have MSDS available for all pesticides and cleaners used in the establishment • The Board of Health, may, at its discretion, employ a pest professional or require an establishment to employ a pest control professional to identify pest control problems and code related violations during food establishment inspections

    38. All food establishments with a known pest infestation will be required to submit an integrated pest management plan, to be approved by the Board of Health, Including the following • Identification of factors contributing to harborage • Inspection by a certified pest management professional • Plan of action to address immediate problem and to prevent further infestations