Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. This two-part article series considers common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.
Pest control is integral in protecting food from its origin to the end-user. A food producer must control what happens at its site to ensure that its facility and food shipments are pest-free.
It is much easier and less expensive to deal with a food facilities pest control problem when it is a risk, versus waiting until later when it is a reality.
Getting rid of pest hot spots keeps diners in and pests out. All that is required is a methodical and committed approach to pest management principles.