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    Pest Control Compress

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    Prayas Tamang
    The document outlines a pest control policy and standard operating procedure for a school foodservice operation. It establishes an integrated pest management (IPM) program involving denying pests access, food/water/shelter, and thorough cleaning. A licensed pest control operator (PCO) will determine pesticide use and storage, with pesticides kept locked and away from food areas. The unit supervisor will oversee cleaning and pest control, inspecting regularly, reviewing issues with the PCO, and filing related records.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pest Control Compress

    Uploaded by

    Prayas Tamang
    254 views2 pages
    The document outlines a pest control policy and standard operating procedure for a school foodservice operation. It establishes an integrated pest management (IPM) program involving denying pests access, food/water/shelter, and thorough cleaning. A licensed pest control operator (PCO) will determine pesticide use and storage, with pesticides kept locked and away from food areas. The unit supervisor will oversee cleaning and pest control, inspecting regularly, reviewing issues with the PCO, and filing related records.

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    The document outlines a pest control policy and standard operating procedure for a school foodservice operation. It establishes an integrated pest management (IPM) program involving denying pests access, food/water/shelter, and thorough cleaning. A licensed pest control operator (PCO) will determine pesticide use and storage, with pesticides kept locked and away from food areas. The unit supervisor will oversee cleaning and pest control, inspecting regularly, reviewing issues with the PCO, and filing related records.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    254 views2 pages

    Pest Control Compress

    Uploaded by

    Prayas Tamang
    The document outlines a pest control policy and standard operating procedure for a school foodservice operation. It establishes an integrated pest management (IPM) program involving denying pests access, food/water/shelter, and thorough cleaning. A licensed pest control operator (PCO) will determine pesticide use and storage, with pesticides kept locked and away from food areas. The unit supervisor will oversee cleaning and pest control, inspecting regularly, reviewing issues with the PCO, and filing related records.

    Copyright:

    © All Rights Reserved
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    School District: ______________________

    Department: _________________________
    Policy No: __________________________

    Standard Operating Procedure

    Pest Control
    Policy: Efforts will be made to ensure that pests are controlled in the foodservice
    operation, including the use of a licensed pest control operator (PCO).

    Procedure: Employees will use an integrated pest management program (IPM) using
    the following steps:

    Denying access to pests

    1. Use reputable suppliers for all deliveries.


    2. Check all deliveries before they enter the foodservice operation.
    3. Refuse shipments that have signs of pest infestation.
    4. Keep all exterior openings closed tightly. Check doors for proper fit as part of
    the regular cleaning schedule.
    5. Report any signs of pests to the school foodservice manager.
    6. Report any openings, cracks, broken seals or other opportunities for pest
    infestation to the school foodservice manager.

    Deny pests food, water, and a hiding or nesting place


    1. Dispose of garbage quickly and correctly. Keep garbage containers clean, in
    good condition, and tightly covered in all areas (indoor and outdoor). Clean
    up spills around garbage containers immediately. Wash, rinse, and sanitize
    containers regularly.
    2. Store recyclables in clean, pest-proof containers away from your building.
    3. Store all food and supplies as quickly as possible.
     Keep all food and supplies at least six inches off the floor and six
    inches away from walls.
     Refrigerate foods such as powdered milk, cocoa, and nuts after
    opening. These foods attract insects, but most insects become
    inactive at temperatures below 41ºF.
     Use FIFO (First In First Out), so pests do not have time to settle into
    these products and breed.
    4. Clean and sanitize the facility thoroughly. Careful cleaning eliminates the food
    supply, destroys insect eggs, and reduces the number of places pests can
    safely take shelter.

    Policy last revised on: ______


    School District: ______________________
    Department: _________________________
    Policy No: __________________________

    Standard Operating Procedure

    Pest Control, continued


    Using and Storing Pesticides

    The PCO should decide if and when pesticides should be used in your establishment.
    PCOs are trained to determine the best pesticide for each pest, and how and where to
    apply it. The PCO should store and dispose of all pesticides used in your facility.
    If any pesticides are stored, follow these guidelines:

    1. Keep pesticides in their original containers.


    2. Store pesticides in locked cabinets away from food-storage and food-
    preparation areas.
    3. Store aerosol or pressurized spray cans in a cool place – exposure to
    temperatures higher than 120ºF could cause them to explode.
    4. Check local regulations before disposing of pesticides – many are considered
    hazardous waste.
    5. Dispose of empty containers according to manufacturers’ directions and local
    regulations.
    6. Keep a copy of the corresponding Material Safety Data Sheets (MSDS) on
    the premises.

    The unit supervisor will:

    1. Supervise daily cleaning routines.


    2. Monitor completion of all cleaning tasks daily against the master cleaning
    schedule.
    3. Review and change the master schedule every time there is a change in
    menu, procedures, or equipment.
    4. Request employee input in the program during staff meetings.
    5. Conduct routine inspections.
    6. Review infestation and control issues with PCO, take necessary steps to
    controlling and/or eliminating pests.
    7. Follow-up with staff’s observations and PCO as necessary.
    8. File PCO / IPM records with HACCP records.

    Policy last revised on: ______

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