COMMERCIAL PEST CONTROL TIPS

There are many things you can do to prevent pests from getting into your commercial business. Here are some key suggestions and recommendations.

 

Clean – up after food-handling should be immediate, thorough and regularly carried out immediately the day's activities are finished.

Dishes and utensils should not be left unwashed overnight

Water availability should be reduced where possible.

Unnecessary containers with water, accumulations of water from cleaning activities leaky taps or pipes should be all checked.

Foods should be stored in tight cockroach-proof containers, Cereals, flours, meats and all other food materials should be kept on a refrigerator or in containers that can be tightly closed.

Food storage involves: Inspections of incoming stock, regular stock check rotation, sound food-storage practices, whereby food is stored above ground level and where appropriate, away from contact with walls.

Garbage should be stored in tightly closed containers.

Where feasible, cracks and crevices that may harbour cockroaches should be filled in.

Entry points (eg around pipes) through floors or walls should be blocked off lessen the possibility of reinfestation or harbourage.

Equipment in food-handling areas should, where possible be located above the floor level, to facilitate easy and thorough cleaning and thus avoid the build-up of wastes underneath.

Reasonably regular clean up of 'longer term' built-up of waste foods (eg grease accumulation around stoves and vents or spilt food materials at backs of shelves) should be carried out. Vacuuming of shelves and cupboards will reduce the build-up of food particles in cracks and crevices.

New incoming stock should be received in an area remote from the main storage area, and inspection should be carried out prior to further handling, processing or storage. Material found to be infested should be rejected or fumigated.

Equipment or machinery that may accumulate food particles should be cleaned out regularly.

Where grains are stored, temperature and moisture levels should be kept low, to discourage insect activity

 

 

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