According to Rentokil’s State of the Rodent Report, rodent activity is increasing nationwide due to milder winters, rapid construction, and urban population growth. Foodservice and food processing establishments are not immune, threatening food safety and brand reputation.
The fall and winter seasons bring new challenges for food processing facilities and the teams that work to maintain them. One of the most notable challenges they face is increased pressure from rodents that seek out food and shelter within these facilities when outside temperatures fall. A rodent infestation can lead to a facility being shut down if the problem is not addressed promptly and properly.
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. Part 2 of this article series considers other common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.
There are multiple components in a rodent management program, including sanitation, vegetation management, rodent resource reduction and pest exclusion.
Pest management is a perennial task in food-processing environments. The pests of concern may vary, but span all food-processing segments, rodents take top billing as a pest of concern.
