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dc.contributor.authorFrye, Matthew
dc.date.accessioned2021-10-18T17:13:47Z
dc.date.available2021-10-18T17:13:47Z
dc.date.issued2021
dc.identifier.urihttps://hdl.handle.net/1813/110237
dc.description.abstractFood 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.isoen_USen_US
dc.publisherNew York State Integrated Pest Management Programen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCommunity IPMen_US
dc.subjectBuildingsen_US
dc.subjectrodentsen_US
dc.subjectcockroachesen_US
dc.subjectfliesen_US
dc.subjectantsen_US
dc.titleGuide to Pest Management in New York State Food Handling Establishmentsen_US
dc.typeotheren_US
schema.accessibilityFeaturealternativeTexten_US
schema.accessibilityFeaturereadingOrderen_US
schema.accessibilityFeaturestructuralNavigationen_US
schema.accessibilityFeaturetaggedPDFen_US
schema.accessibilityHazardnoneen_US


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