Pest Control

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To prevent your food processing facility from shortfalls in outsourced pest management, it is essential to perform quality audits of the services provided.

Common to all pest control strategies is the use of the creatures’ own habits and lifestyles against them for a healthier food establishment.      

Although food can become contaminated at any point during production, unsanitary conditions coupled with disease-carrying pests in food facilities can cause widespread outbreaks.

Today’s food plant pest control programs should be effective, fully documented and automated.

All edible portions of field and orchard crops are affected by an assortment of pests that must be managed for food safety.  

Whereas at one time the retail food establishment took an active role in integrated pest management, it has relegated this activity more and more to the pest control service.

Cleaning and sanitation programs for the facility’s equipment, building and grounds are critical to the success of integrated pest management.

The ATP-monitoring system is a new and exciting technology that shows great promise in aiding both the regulator and the retail food industry.

Pest management standards should be developed with a view toward keeping them general so that a broad range of individual food facilities can implement them for their specific needs.

Too often, pest management is seen as a reactionary process that demands chemicals to solve a problem, but that’s a risky and short-term approach.