We are all familiar with the phrase “farm to fork”—the concept that restaurants and consumers buy directly from local farmers. Farm to fork takes another step in the food safety concept of traceability: tracking foods from their initial location to their final destination. Pest control is integral in protecting that food from its origin to the end-user. The U.S. FDA’s Good Manufacturing Practices state that if “food has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health,” then it is considered adulterated. Insanitary conditions include the presence of insects, rodents, droppings, insect parts, rodent hairs, and more.