Housekeeping staff can learn to find and give special attention to areas with sanitation problems. Food service workers should understand the connection between inadequate sanitation and pests. Students can even help by regularly cleaning leftover food out of their lockers and picking up trash paper. An IPM program Consists of a cycle of monitoring, control, and evaluation. The monitoring component of an IPM program is essential to its success.
Monitoring is a documented, systematic inspection conducted at regular intervals.
It keeps you informed about all aspects of the pest situation and conditions at the site. Identifying non-target species that could be affected by control measures. One house fly in a classroom would not normally trigger control. On the other hand, a cockroach in a cafeteria would require a very careful inspection to find out if other cockroaches were present, and probably some kind of control action. To decide when to take a control action and when to simply continue monitoring you need to understand the action threshold.