Week 13 Integrated Pest Management.pdf

INTEGRATED PEST MANAGEMENT WEEK 13  Learning Outcomes Identify the kinds of pests that cause greatest risks to food safety Enumerate the best practices in preventing pest infestation in a food service facility  Integrated Pest Management...

INTEGRATED PEST MANAGEMENT WEEK 13  Learning Outcomes Identify the kinds of pests that cause greatest risks to food safety Enumerate the best practices in preventing pest infestation in a food service facility  Integrated Pest Management It is a system that uses a combination of sanitation, mechanical, and chemical procedures to control pests. It is cost effective and more efficient than programs using only chemicals. It is also longer lasting and safer to employees and customers.  Integrated Pest Management Integrated Pest Management (IPM) is a set of practices, procedures, conditions, and strategies to control pest populations. IPM encompasses the efforts taken to deny provision of security, shelter, and food to any kind of pest.  PESTS The term “pests” refers to any objectionable animals or insects including birds, rodents, flies, and larvae. Pests can pose contamination risks either by being sources of life-threatening diseases or by introducing particulates or other physical contamination.  Pests can act as carriers of microbiological contamination (which is a primary concern, since pests are normally carriers of serious viral and bacterial contamination). Pests can also act as carriers of physical contamination (by body parts, hair, urine, droppings, and eggs), which is aesthetically undesirable.  ICE PRINCIPLE OF IPM I = IDENTIFY C = CONTROL E = ELIMINATE  PEST CONTROL The key element of a successful pest control program is prevention. Prevent entry of insects and rodents into the establishment Eliminate food, water, and places where insects and rodents can hide Implement an integrated pest management program to control insect and rodent pests that enter the establishment. Pests  INSECTS Flies House flies- is the one most likely to spread disease Bow-flies-are usually larger than house flies and are a shiny blue, green, or bronze color. Have a keen sense of smell and are attracted by the odors produced by food establishments and food processing plants. Fruit flies- are the smallest of the three flies and are attracted by decaying fruit. They are known to spread plant diseases.  How to control Flies Insect electrocute traps - are devices used to control flying insects such as moths and houseflies. The traps contain a light source that attracts the insects to a high voltage wire grid. Glue traps and pheromone attractants Chemical insecticides  Cockroaches American, Oriental, German and Brown banded. The German cockroach is the one most frequently found in food establishments Cockroaches avoid light and commonly hide in cracks and crevices under and behind equipment and facilities  Moths and Beetles They invade certain foods and can cause extensive damage The saw-toothed, grain beetle, flour weevil and rice weevil are examples of stored products beetles that can be found in food establishments. Small moths and beetles create problems of wasted food and nuisance rather than disease  Rodents adapt easily to human environments and tolerate a wide range of conditions. They may carry germs that can cause a number of illnesses. consumes and damage large quantities of foods each year they are nocturnal  Signs of Rodent Infestation Droppings – usually moist, soft and shiny Runways and Burrows Rub marks Gnawing - the incisor teeth of rats grow 4-6 inches a year Tracks Miscellaneous signs- rodent urine stains can be seen with an ultraviolet light ✓Effective rodent control begins with a building and grounds that will not provide a source of food, shelter and breeding area. BEST PRACTICES TO AVOID PEST INFESTATION Proper Water Supply and Sewage Disposal System These are vital to the sanitation of retail food establishments. The water source and ability to meet hot water generation needs should be sufficient to meet demands of the food establishment. Drinking water for food establishments must obtained from an approved source. Safe Water The use of non-potable water sources in food establishments must be approved by the regulatory authority in the jurisdiction. Non-potable water sources may only be used for non- culinary purposes such as air handling systems, cooling systems and fire protection. Proper disposal of sewage greatly reduces the risk of fecal contamination of food and water.  GARBAGE AND REFUSE SANITATION Proper disposal and storage of garbage and refuse protect food and equipment from contamination. REFUSE - is a solid waste which is not disposed of through the sewage disposal system. GARBAGE - is the term applied to food waste that cannot be recycled Good management of these wastes decreases attraction of insects, rodents, and other pests to the food establishment.  RESTROOM SANITATION Toilet facilities are required for all employees Must be conveniently located and accessible to employees during all hours of operation Toilet facilities near work areas: promote good personal hygiene reduce lost productivity permits closer supervision of employees  RESTROOM SANITATION A toilet room on the premises must be completely enclosed and provided with a tight fitting and self closing door. Durable and easily cleanable materials must be used for toilet fixtures Enough supply of tissue Have an easy to clean containers for waste materials Poor sanitation in toilet areas can spread disease Employee Restrooms Hand Washing  HAND WASHING FACILITIES It must be equipped with hot and cold running water under pressure, supply of soap and a means to dry hands The use of bar soap is frequently discouraged by regulatory agencies because bar soap can become contaminated with germs and soil. Never use hand washing stations for other purposes.  PLUMBING HAZARDS IN FOOD ESTABLISHMENT Plumbing System Components Water supply and distribution pipes Plumbing fixtures and traps Soil, waste, and vent pipes Sanitary and storm sewers Building drains  PLUMBING HAZARDS IN FOOD ESTABLISHMENT A properly designed and installed plumbing system is extremely important to food sanitation Contamination of the public water supply in a food establishment is a real public health problem Numerous outbreaks of Gastroenteritis, Dysentery, Typhoid Fever and Chemical Poisonings have been traced to cross connections and other types of plumbing hazards in food establishments. CROSS CONNECTIONS Cross Connection-is any physical link through which contaminants from drains, sewers, or waste pipes can enter a potable (safe to drink) water supply. Direct cross connection- it occurs when a potable water system is directly connected to a drain, sewer, non potable water supply, or other source of contamination. Indirect cross connection- is where the source of contamination (sewage, chemicals, etc.) may be blown across, sucked into, or diverted into a safe water supply. BACKFLOW is the backward flow of contaminated water into a potable water supply. It is caused by back pressure. Back pressure where contamination is forced into a potable water system through a connection that has a higher pressure than the water system. Backsiphonage when there is reduced pressure or a vacuum formed in the water system  Methods and devices to prevent backflow 1. Air gap- the physical separation of the potable and non-potable system by a vertical air space. It is the most dependable backflow prevention device 2. Atmospheric Type Vacuum Breaker- can be used on most inlet type water connections which are not subject to back pressure.  Grease traps remove liquid grease and fats after they have hardened and become separated from the waste water. Food establishments that do a lot of frying and charbroiling produce large amount of grease.  References: CTTO to all pictures used in this ppt. Blevins, P. (2013). Food safety regulatory compliance: Catalyst for a lean and sustainable food supply chain. Auerbach Publications. National Environmental Health Association (2015). Professional food manager. John Wiley & Sons Inc. Rules and Regulations on the Licensing of the Food Establishments or Food Business Operators and Registration of Processed Food and Food Products, and for Other Purposes. (2017). Retrieved September 11, 2017, from http://www.fda.gov.ph/drafts-for-comments/135929-rules-and- regulations-on-the-licensing-of-food-establishments-or-food-business- operators-and-registration-of-processed-food-and-food-products-and-for- other-purposes Department of Health. (1998). Chapter 3: Food Establishments, Code on Sanitation of the Philippines Presidential Decree no. 856. Retrieved from http://portal.doh.gov.ph/sites/default/files/Chapter%203.%20Food%establis hments_1.pdf