Modern food facilities are spaces where small structural gaps around utilities and loading areas can create hidden rodent pathways, making exclusion and digital monitoring necessary.
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.
In this episode of Food Safety Matters, we speak to Dr. Jim Fredericks, Senior Vice President of Public Affairs at the National Pest Management Association (NPMA), about the risks posed by rodents in food facilities and the importance of integrated pest control to food safety.
Pest control should always be top-of-mind for facility managers, but spring and summer provide a great opportunity to set up commercial facilities for success year-round. Managers can take several key steps to start off pest season on the right foot, as explained in this exclusive article by the National Pest Management Association.
