What is the food manager's role in pest management?

Pests in food establishments cause serious public health risks: contamination with pathogens (rats with hantavirus, cockroaches with salmonella), filth (droppings, urine, hair), structural damage. Integrated Pest Management (IPM) is the recommended approach — minimizes pesticide use, focuses on prevention. IPM principles: (1) EXCLUSION — prevent entry: seal cracks and openings (1/4 inch can admit a mouse); screens on windows and doors; door sweeps; self-closing doors; air curtains; sealed dumpsters; loading docks managed; deliveries inspected for pests; (2) SANITATION — eliminate what pests need: food sources (clean spills immediately, take out trash regularly, sealed containers, no food in unauthorized areas); water (fix leaks, dry mops, empty drip pans); harborage (eliminate clutter, organized storage, proper spacing for cleaning); (3) MONITORING — regular inspections by staff (look for droppings, gnaw marks, grease marks, egg cases, live insects); insect/rodent traps placed in non-food areas to detect activity; pest control service inspections; document findings; (4) RESPONSE — when pests detected: identify the species; determine the extent; address sanitation and exclusion issues; use targeted control measures; verify elimination. Pesticide use: only licensed/certified Pest Control Operator (PCO) should apply pesticides in food establishments per FDA Food Code; chemicals must be approved for food service use; applied during non-operating hours when possible; food protected or removed during application; surfaces cleaned/sanitized after application. Manager responsibilities: contract with reputable PCO; maintain service records and pesticide use logs; ensure no DIY pesticide use; train staff to recognize and report; take immediate action when pests observed. Active infestations: severe infestations may require closure for treatment; partial closures may allow some operations; document all actions for regulators.