IPM FOR FOOD SERVICE STAFF Self-Guided Education Module Lesson 1 of - PowerPoint PPT Presentation

IPM FOR FOOD SERVICE STAFF Self-Guided Education Module Lesson 1 of 2

Learning Objectives 2 Identify common pests 1. in kitchens and pantries, including: a. Ants b. Cockroaches c. Flies d. Rodents

Food Service Staff and IPM 1. (Integrated Pest Management) 3 ¨ Food service staff are among the most important people participating in a school IPM program Why? Because they deal with FOOD! Food service professionals at Arlington Public Schools discuss the day’s lunch - Bob Nichols, USDA

Why Pests? 1. 4 ¨ Food is a necessity for people and pests ¨ Pests love food service areas because they often School children enjoying their lunch - USDA have everything a pest needs to thrive: food, water and shelter, all in one spot! Ants enjoying their lunch - Zainichi Gaikokujin

Food Safety 1. 5 ¨ Food safety is a top priority for food service staff ¨ There are many ways that food can become unsafe, but they can be categorized in three hazard groups ¨ Biological ¨ Chemical ¨ Physical

Food Safety - Biological Risks 1. 6 ¨ Biological risks may be as a result of bacteria, viruses, fungal or parasitic pathogens ¨ They may be transferred to food on either the outside of an insect or rodent body, or from the inside of the body and contaminate food as the animal defecates, urinates or deposits bodily fluids on food

Food Safety - Biological Risks 1. 7 ¨ Biological pathogens can be introduced in many ways, some that do not involve pest organisms at all, but effective pest management helps to significantly reduce risk

Food Safety - Chemical Risks 1. 8 ¨ Chemical risks may result if food is contaminated with cleaning products, sanitizers, disinfectants or machine lubricants ¨ Never bring pesticides from home into food preparation or food storage areas ¨ Pesticides are designed to kill biological organisms and many pose hazards to humans if food is contaminated ¨ Many antimicrobial products are considered pesticides and are important tools in food preparation areas

Food Safety - Physical Risks 1. 9 ¨ Physical hazards may be organic (e.g., bones) or non-organic (e.g., glass) objects ¨ Never place insect traps of any kind inside kitchen cooking equipment ¨ Lethal and live rodent traps should be housed securely in rodent stations ¨ Insect monitoring traps should be in out-of-the way locations against walls or in corners under equipment

What is IPM? 10 IPM = Integrated (Intelligent) Pest Management A sensible, environmentally friendly, and effective way to solve pest problems safely around food ¨ For more information on IPM, refer to IPM resource sites (https://www.epa.gov/managing-pests-schools)

Food Service Staff and IPM 11 Involvement of food service staff in a school IPM program is important because: ¨ Food service areas are the most prone to pest activity as they Are locations that receive 1. regular deliveries (which may harbor pests) School cafeteria - David Shankbone May provide pests with food, 2. water, warmth and shelter ¨ Procedures in food service areas influence pest populations and their movement to other areas

Food Service Staff and IPM 12 Clean and well-maintained food service areas are essential for the health and well-being of all people who eat and work in the area Well maintained food service area at High School - Dawn H. Gouge, University of Arizona

IPM is Not an Additional Item on Your To-Do List 1. 13 ¨ Food service staff have very demanding jobs involving different tasks in addition to food preparation ¨ IPM does not add to your Cleaning up after mealtime - National Education responsibilities Association ¨ IPM only involves making slight changes in your daily activities, which will make your life easier and your working environment healthier ¨ IPM is not your job alone, School lunches require huge quantities of cut fruit it is everyone’s job - DC Central Kitchen

Pests in Food Service Areas 14 Being aware of common pests is the first step Problematic pests in food service areas include: ¨ Ants ¨ Cockroaches ¨ Flies ¨ Rodents

Pests in Food Service Areas 15 q There should be a zero tolerance for ants, cockroaches, flies and rodents in food preparation areas q If any of these pests have touched a food contact surface, the surface must be cleaned and sanitized q Clean the surface of dirt and debris q Rinse the surface with clean water q Sanitize the surface q Allow the surface to air-dry

Pests in Food Service Areas 16 q Sanitizers must be used correctly to be effective and safe q Read product directions carefully q Make sure the water used to dilute the product is the correct temperature q Use test kits to ensure that you are using the correct strength q Make sure the items being sanitized spend the correct amount of time in the sanitizer q Directions and dilutions vary between different products

Pests in Food Service Areas 17 q Always store cleaning chemicals away from food, in designated storage areas q Always empty mop water and other dirty liquids into the designated floor drains and never anywhere else

Pests in Food Service Areas: Ants 18 ¨ Ants can cause concerns in food service areas by invading (trailing to forage on food) and/or infesting (setting up home within buildings or food items) and contaminating food materials, biting, and/or stinging Ants invade a mop bucket after mopped up pop - Jerry Jochim, Monroe County Community School Corporation

Pests in Food Service Areas: Ants, but what kind? 19 ¨ A good identification feature is the number of - Natasha Wright, Cook's Pest Control, Bugwood.org Black imported fire ant segments known as “nodes” in their “waist” Two nodes One node , - Eli Sarnat, Antkey, USDA APHIS ITP ¨ One-node ants ¨ Two-node ants Odorous house ant Ø Argentine ant Ø Acrobat ant Bugwood.org Ø Crazy ant Ø Fire ant Ø Tawney crazy ant Ø Pavement ant Ø Odorous house ant Ø Pharaoh ant Ø Rover ant Ø Thief ant

Pests in Food Service Areas: Ants 20 ¨ Ants differ in size, appearance, habits and food preferences Pavement ant - Joseph Argentine ant - Eli Sarnat, Antkey, Berger , Bugwood.org USDA APHIS ITP , Bugwood.org Crazy ant - Eli Sarnat, PIAkey: Invasive Ants of the Odorous house ant - Eli Sarnat, Pacific Islands, USDA Thief ant Antkey, USDA APHIS ITP , APHIS ITP , - AntWeb.org Bugwood.org Bugwood.org

Pests in Food Service Areas: Ants 21 Pharaoh ant (infester) ¨ Tiny, inconspicuous, light-colored ant, can enter closed containers and screw-top jars ¨ Attracted to sweets, but will eat almost anything ¨ Does not bite or sting, but is a public health hazard because more than a dozen pathogenic bacteria are associated with this species Pharaoh ant - Eli Sarnat, PIAkey: Invasive Ants of the Pacific Islands, USDA APHIS ITP , Bugwood.org

Pests in Food Service Areas: Ants 22 Fire ants (stinging invader) Native or introduced species may be encountered, and may be difficult to distinguish ¨ Report fire ants to your school IPM Coordinator Eli Sarnat, PIAkey: Invasive Ants of the Pacific Islands, USDA , Bugwood.org Red imported fire ants will require specific management actions APHIS ITP Southern fire ant Red imported fire ant

Pests in Food Service Areas: Ants 23 Fire ants Pose a serious risk to students and school personnel, especially to those with allergies or sensitivities to fire ant venom Fire ant stings can result ¨ Generally these are outdoor in raised pustules and other allergic reactions - USDA APHIS PPQ ants, but invade structures to Imported Fire Ant Station, USDA APHIS PPQ, forage on food, water or to Bugwood.org escape extreme outside temperatures ¨ Will aggressively bite and sting on disturbance

Pests in Food Service Areas: Ants 24 Thief ants ¨ Are so small they often go unnoticed ¨ Generally these are outdoor ants, but invade structures to forage on food ¨ They contaminate food and if ingested in large numbers are poisonous Thief ant – Alex Wild, alexanderwild.com

Pests in Food Service Areas: Cockroaches 25 ¨ Cockroaches are regarded as a sign of unsanitary conditions and can cause panic in any food service area ¨ However, occasional cockroaches can be found even in the cleanest kitchens, hitchhiking in on cardboard boxes of shipments or wandering indoors in search of food, water, or shelter ¨ Even a single cockroach should be taken seriously, as it can be an indication of a larger infestation ¨ It is very important to have monitoring traps where new deliveries are stored so cockroaches that arrive in the deliveries are detected

Pests in Food Service Areas: Cockroaches 26 American cockroach German cockroaches Oriental cockroach Brownbanded cockroach - Kansas Turkestan cockroach – Department of Agriculture, Dawn H. Gouge, University of Arizona Bugwood.org

Pests in Food Service Areas: German Cockroaches 27 German cockroaches ¨ Most problematic indoor species ¨ They produce allergens that can trigger asthma symptoms ¨ They can also carry and spread disease-causing microbes on and in their bodies German cockroach

Pests in Food Service Areas: German Cockroaches 28 ¨ German cockroaches prefer warm and wet environments like kitchens ¨ They are an “indoor only” infester ¨ Often introduced in deliveries and thrives in cardboard ¨ Monitor closely using insect German cockroach monitoring traps in pantries and food preparation areas ¨ Cockroach poop looks like grains of pepper