Guide to Pest Management in  New York  State Food  Handling  Establishments

Frye, Matthew

dc.contributor.author	Frye, Matthew
dc.date.accessioned	2021-10-18T17:13:47Z
dc.date.available	2021-10-18T17:13:47Z
dc.date.issued	2021
dc.identifier.uri	https://hdl.handle.net/1813/110237
dc.description.abstract	Food Safety Inspectors protect public health by identifying and mitigating risks to the food supply. The most common “Critical Deficiency” noted during inspections in New York State is activity from insects, rodents, birds and other vermin that are likely to result in contamination. This guide provides insight about the common pests in food handling establishments, and techniques for their management. The slide sets referenced in this document are published at: https://hdl.handle.net/1813/103687 (Part 1); https://hdl.handle.net/1813/103688 (Part 2); and https://hdl.handle.net/1813/103689 (Part 3).	en_US
dc.language.iso	en_US	en_US
dc.publisher	New York State Integrated Pest Management Program	en_US
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 International	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.subject	Community IPM	en_US
dc.subject	Buildings	en_US
dc.subject	rodents	en_US
dc.subject	cockroaches	en_US
dc.subject	flies	en_US
dc.subject	ants	en_US
dc.title	Guide to Pest Management in New York State Food Handling Establishments	en_US
dc.type	other	en_US
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