This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Chelle Hartzer, M.Sc., BCE, is a consulting entomologist at 360 Pest and Food Safety Consulting and has been helping clients solve complicated pest issues for over a decade. Chelle holds an M.Sc. in entomology from Kansas State University and is a board-certified entomologist (BCE) in urban and structural entomology. She is also a Preventive Controls Qualified Individual and earned her Lean Six Sigma Green Belt.
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.
To control pests, most companies likely use a third-party pest management company, while a few have an in-house team. Regardless, those overseeing pest management have some important things to consider when it comes to monitoring for pests.
Flies can live anywhere in your facility, carrying and transferring bacteria and pathogens to food and food contact surfaces. Don't let these pests impact food safety: Learn how to control them!
