PEST CONTROL

 

UNIT 5 – PEST CONTROL

A.    AREAS OF INFESTATION

B.    PREVENTION MEASURES

C.    CONTROL AND ERADICATION MEASURES

 

PEST CONTROL

 

Pests: Under ordinary conditions of nature, any creature, it may be animal, insect or plant, can only exist in such numbers as can succeed in evading natural enemies, in finding adequate food supply and in securing shelter and suitable conditions for breeding. If these conditions be disturbed, there is immediate response in the survival rate-up or down. As the case may be, and in general it is only when the favourable factors-sometimes quite obscure and therefore, difficult to counter act-become excessive that the creature develops into a pest.

 

These considerations lead to an obvious deduction that if favourable factors can be traced and either removed or counter balanced with unfavourable conditions introduced by human agency, a fair amount of control over the pest would soon be obtained, and this is exactly what is aimed in scientific pest destruction.

 

A Pest is an organism that competes with human, animals for food and water, damages structure, transmits   diseases to humans’ wildlife and annoys humans.

 

TYPES OF PESTS-

 

·       INSECTS-COCKROACH, TERMITE, ,BEETLE, FLEAS

·       ANTHROPODS-SPIDER, ANTS. TICKS

·       RODENTS-RAT ,MICE

·       MICROBIAL ORGANISMS – BACTERIA

NOTE – A Species may be a pest in some situations and not in others.

 

 

 

CATEGORIES OF PESTS-

 

·       CONTINUOUS-Always present and require regular control

 

·       CYCLICAL/ Sporadic  - Which require control occasionally

 

·       POTENTIAL-Do not require control under normal conditions but may require control in certain circumstances.

 

REASONS FOR PEST CONTROL

1.     Guests set annoyed and horrified. They fear that the area may be dirty.

2.     Impression of the hotel.

3.     Deterioration of the property.

4.     Diseases.

PEST CONTROL GOALS / methods–

a.     Prevention – keeping a pest from becoming a problem.

b.     Suppression – reducing pest numbers or damage to an acceptable level.

c.     Eradication – destroying an entire pest population.

Note – Threshold Level: These are the levels of pest population beyond which pest control action should be taken to prevent the pest in an area from causing unacceptable injury or harm. These are also known as “Action Threshold”.

GENERAL PREVENTIVE MEASURES

1.     A clean well ventilated environment cuts down possibility of pests.

2.     Remove waste as early as possible.

3.     Periodic and spring cleaning.

4.     Good building maintenance.

5.     Eliminating potential breeding sites

6.     Pest control

  1. Self
  2. On contract-Usually hotels hire professional pest control companies on service contract. These companies visit the premises on a regular basis and check for any problem areas and take preventive measures.

7.     Frequency of pest control

a.     Alternate days – spraying of insecticides – open areas

b.     Fortnightly –spraying of insecticide -  In front of the house, back of the house and floors

c.     Once in six months/ year – Fumigation – entire areas including rooms and kitchens

d.     If at any time there are signs of infestation special treatment is done in the specified area to prevent its spread.

8.     Flies, mosquitoes, ants and moths can be killed with spray insecticides. This can be done when guest is not there in the room and well before service in bars and restaurants. Entry to these is also prevented by double doors at all entrances and exits. Also use of air curtains.

9.     Spray of special insecticides against flying and crashing insects.

10.  Fumigation at regular intervals eliminate the pest

11.  Against mosquitoes there are small electric machines which heat up; a special tablet placed on it gives off a vapour that kills them.

12.  On terraces, one can use mosquito coils.

13.  Curtain open air restaurants supply a spray which one can spray on legs or arms to deter mosquitoes.

14.  Hotels with large gardens usually spray the garden areas against flies in the morning and against the mosquitoes in the evening.

 

TYPE, CLASS, HABITS AND LIFE STYLE

1.    Cockroach (Insect)

  1. 2 types:

i.      German - little smaller and has a yellowish brown colour. Climbs smooth vertical surfaces and prefers warmer, humid environment. Found in kitchens, larders and restaurants

ii.     Oriental - larger and of dark brown colour. Found in cooler areas. Found in Dust Bins, Garbage Area, bathrooms, toilets and sinks

  1. Nocturnal  insects , Live and breed in very warm, moist and dark places
  2. Prefer sweet and sticky food but will attack most foods, often paper and clothing.
  3. Health hazard-Carriers of Salmonella. spread dysentery and gastroenteritis
  4. Life style

Ø  Female lays 8 purse like egg cases at monthly intervals. Each egg case is hard and has about 30 eggs.

Ø  2-12 weeks later – Nymphs

Ø  Nymphs moult5 - 10 times  to mature into adult

Ø  Adult life 4 – 8 months

  1. Signs of infestation

Ø  Small black spots specially under the wardrobe/ drawer liners.

Ø  Cockroaches visible specially at night

Ø  Dead cockroach body

Ø  Broken body parts

Factors Influencing Infestation

  1. Poor standards of cleanliness. Not ensuring that all waste food is removed.
  2. Food stored incorrectly.
  3. Poor standards of cleanliness in food stores.
  4. Structure of food store permits entry of pests.
  5. Waste food stored incorrectly.
  6. Poor standards of cleanliness in work and storage area.
  7. Structure of waste storage permits entry of pests.

Preventive Measures

  1. Timely cleaning of sinks,
  2.  Dustbins should be covered,
  3. Proper disposal of garbage
  4. Wooden surface must be polished,
  5.  Food stored in sealed containers,
  6. Any water leaks, such as dripping taps. should also be repaired
  7. It is also helpful to seal off any entry points. such as holes around baseboards, in between kitchen cabinets, pipes, doors, and windows with some steel wool or copper mesh and some cement, putty .

Methods of control and eradication

  1. Regular thorough cleaning ensures that all waste food is removed.
  2. Infested food must be thrown out
  3. Store food in closed containers.
  4. Clean food stores correctly.
  5. Food stores should be built to exclude pests.
  6. Waste food should be stored in closed containers.
  7. Clean the waste store area correctly.
  8. Waste stores should be built to exclude pests.
  9. When severe infestation, seek specialist help.
  10. If infestation occurs treat with insecticidal dusts and lacquers.
  11. Typical insecticides used include Deildrin, Chlordane, Fenctrothian, Diajinon or Dioxacass.

 

 

2.    Flies (Insect)

a.     Flies are well adapted for aerial movement, and typically have short and streamlined bodies.

b.     There are a large number of different types. The most common are the housefly and blowflies (green and blue bottles).

c.     Feed on dead and decaying vegetable and animal matter excrement etc. By secreting digestive juices into food and then sucking up the partly digested food.

d.     Areas of Infestation – Uncovered food items, moist surfaces, garbage, uncovered dustbins

e.     Signs of infestation

Ø      Dead/ live bodies lying around

Ø      Brown stains on the floor

Ø      Larvae in dark corners

 

Factors Influencing Infestation

  1. As for cockroach.
  2. Infestation as such is not usually a problem. The number of flies in urban environment is decreased due to improved refuse and sewage disposal.

Preventive measures

  1.  Food items should be kept covered
  2. Surfaces should be kept dry
  3. Proper disposal of garbage
  4. Dustbins should be covered
  5. Entry to these is also prevented by double doors at all entrances and exits.
  6. Also use of air curtains.
  7. Hotels with large gardens usually spray the garden areas against flies in the morning and against the mosquitoes in the evening.
  8. Destroy all breeding grounds early in the year before egg laying begins.

Methods of Control

  1. As for cockroach.
  2.  Phenyl can be used for cleaning of surfaces.
  3. Burn off garbage. Dustbin should be properly washed and disinfected
  4. Insecticidal sprays but not in food areas. Many sprays contain pyrethrum or pyrethrins (allethrin)
  5. Numbers can be reduced by covering windows and ventilators with gauze.
  6. Ultra-violet electric insect killer. E.g. insectocutors.
  7. For exteriors – glue traps
  8. To trap and kill

 

 

 

3.    Silver Fish (Insect)

  1. A wingless insect, silver grey, 1cm long and look like minute fish without fins
  2. Nocturnal insects found in moist areas
  3. Feeds on cellulose and starchy material. E.g. paste, wall paper, books, cotton or rayon clothing, debris and remains of starchy food.
  4. Occur in drawers, cupboards and around drains and sinks.

 

Factors Influencing Infestation

  1. Irregular cleaning of cupboards and drawers.

 

Preventive measures

  1. Pyrethrum and sodium fluoride crystals are effective.
  2. These can be prevented by regular cleaning of cupboards and area surrounding sinks and pipe.

 

Methods of Control

  1. Clean cupboards and drawers regularly.
  2. Infestation is rarely a problem but can be dealt with by the use of an insecticidal spray or powder.

 

 

4.    Moths (Insect)

  1. Moths prefer shade, a temp. of about 20°c- 30°c and soiled areas of fabric.
  2. These are pale brown in colour and are seen between June and October
  3. Moths will attack natural fibre blankets, bedding, quilts, carpets, under felt, upholstery, curtains, stuffed animals and birds.

 

Factors Influencing Infestation

  1. Linen and curtains not cleaned before storage.
  2. Insufficient inspection of stored linen and curtains.
  3. Failure to use a repellent if not already treated.
  4. Insufficient cleaning and inspection of carpets and upholstery, particularly carpet edges.

Preventive measures

  1. Naphthalene, camphor and insecticides containing pyrethrum can be used.
  2. Use man made fabric
  3. Natural fabrics can be treated with anti moth finish

 

 

Methods of Control

  1. Cleaning of linen and curtains before storage.
  2. Regular inspection of stored linen and curtains.
  3. Use of repellent. E.g. Para dichlorobenzene crystals.
  4. Regular vacuuming of carpets and upholstery.
  5. Occasional special cleaning of carpets and upholstery.
  6. If attack occurs, thorough cleaning is required. This involves cleaning both sides of carpets and upholstery. Then subject to heat treatment or a general insecticide.

 

 

5.    Biscuit beetle

a.     Colour - brown with a dense layer of yellow hairs on their body,

b.     Adults are 2 - 3mm long.

c.     They  attack cereal products

d.     Sign of infestation

Ø  Visible in cereals and food grains

Ø  Powdery / lumpy cereals and grains

e.     Life cycle –

Ø  In a 3-week period, the female biscuit beetle lays about100 eggs in or around foodstuffs.

Ø  Between temperatures of 19°C and 24°C, these hatch to produce very small and active larvae that wander around infesting foodstuffs, sometimes even penetrating packaging.

Ø  The larvae moult four times and reach a length of 5 mm.

Ø  They become incapable of movement and construct cocoons.

Ø  Turn to adults in 9-18 days,

Ø  The adult beetles do not eat; live for 3-4 weeks, during which time they will breed and lay more eggs.

Ø

 

6.    Carpet Beetle (Insect)

 

  1. Two types:

i.      Black

ii.     Varied Carpet Beetle – brown in colour

  1. Grubs known as “woolly bears” are responsible for damage.
  2. Carpet beetle attacks fur, carpet, woollen textile
  3. Size – 2-4mm with a convex body
  4. Found beneath carpets, in wardrobes, and on  articles made from fur, feather, hair and wool
  5. Hairy larva called WOOLY BEAR – 5mm long
  6. Sign of infestation

Ø  Visible larva/ adult

Ø  Fabric spoilt with holes/ fraying

  1. Life cycle

Ø  Eggs - Warm, dry sites,50-100

Ø  Larvae - small, covered in brown hairs, and tend to roll up when disturbed. Larva  cause considerable damage.

Ø  Adult do not eat only breed and die

 

Factors Influencing Infestation

  1. Failure to inspect and clean carpets on a regular basis, particularly edges.
  2. Flourish in situations where they can remain undisturbed-for example, beneath carpets, around skirting boards, and in wardrobes.

Preventive methods

  1. Regular cleaning of spilled food or lint will eliminate any site for potential breeding.

 

Methods of Control

  1. Vacuum regularly.
  2. Use insecticide powder – spray in the affected area
  3. Special cleaning occasionally.
  4. Pyrethroid insecticide may be used.
  5. If an attack occurs, treat for it like moths.

 

 

7.    Wood Worm (Insect)

  1. Commonly called furniture beetle
  2. Makes its home in crevices and cracks of furniture made of unpolished wood.
  3. Sign of infestation - Small piles of yellowish bore dust under furniture
  4. Life cycle

Ø  The female lays about 20-60 eggs,

Ø  Larva or ‘grub’ that is responsible for the actual damage to the furniture, as they are voracious eaters.

Ø  Pupa in wood.

Ø  Adult makes an exit hole of about 0.15 cm to free itself.

 

Factors Influencing Infestation

  1. Unpolished or cracked woodwork.
  2. Sapwood, used in many modern buildings is susceptible to attack.

Preventive measures

  1. Unpolished wood should be treated with commercial anti-wood worm polish, varnish or lacquer
  2. Infestation can be controlled by application of insecticides to affected area. The best time to apply insecticides to wood is around March to May, when the insects are near the surface of the wood
  3. By professional fumigation
  4. Repeat the treatment every year until signs of infestation disappear ( since life cycle is 1 year )
  5. Last stage is to burn or destroy  infected timber so as to prevent other wooden articles

 

Methods of Control

  1. Regular polishing of all wooden surfaces.
  2. Checking and making good cracks in woodwork.
  3. Careful selection of building timber.
  4. A mild infestation can be dealt with by using a specialist preparation. E.g. cuprinol. It is necessary to thoroughly treat not only the area where wood worm holes are visible but also to the adjacent timbers.
  5. Specialist advice is essential for major infestation.

 

 

8.    Ant (Insect)

  1. Two types of ants occur in buildings:

i.      Garden Ants

ii.     Pharaoh’s Ants

b.     Organisms which cause disease. They are a health hazard in hospitals, moving from soiled dressings to sterile equipment, dressing or food. They are known to carry pseudomonas SP, E. Cow, C. Perfringens.

 

Factors Influencing Infestation

  1. Poor standards of cleanliness.
  2. Careless removal of waste food.
  3. Cracks, crevices and defects in walls and floors provide nesting sites.

 

Methods of Control

  1. Maintain high standards of cleanliness.
  2. Remove every item of waste food including crumbs.
  3. Check and maintain structure of building regularly.
  4. If infestation occurs treat nests of garden ants with boiled water, malathion, paraffin or lindens.
  5. When infestation of pharaoh’s ants occurs, there will be many nests which need to be treated systematically. Treatment should start beyond the infested area. Blends of insecticides should be applied at the junction of the wall and floor, around pipe exits, sinks, air vents, cracks, pills and on the underside of cupboard shelves.
  6. Lacquers contain dehdrin or sprams containing chlordane are suitable. An alternative control method is by using poison bait. E.g. chloroecone mixed with an attractive base such as liver.

 

8.    Lice (Insect Parasite)

a.     Head lice are most common.

b.     Head lice bite and suck blood.

 

Factors Influencing Infestation

  1. Poor personal and environmental hygiene.
  2. Can be introduced into situations of high hygiene standards.

 

Methods of Control

  1. Infestation dealt with by the use of special shampoos.

 

9.    Fleas (insect Parasite)

a.     Able to jump considerable distance.

b.     Prefer warmth and darkness.

c.     Bite and suck blood causing severe irritation.

d.     Transported to dogs/ cats from grass.

 

Factors Influencing Infestation

  1. Introduced into the building in variety of ways.

 

Methods of Control

  1. Infestation may be dealt with by cleaning followed by fumigation with formaldehyde and/or heat treatment.
  2. Specialist advice should be sought.

 

10. Bed Bugs (Insect Parasite)

a.     Tiny parasitic creatures -. 4-5 mm long and 3 mm wide with a flat head and flat oval body

b.     Cause severe irritation, leads to loss of sleep.

c.     Hide in the crevices of beds, furniture, upholstery, and skirting boards, emerging when hungry, usually every few days, to feed.

d.     Bed bugs feed at night, sucking blood from exposed surfaces of the skin ( humans and other creatures)

e.     Colour – light brown but after feeding appear purple.

f.      Give out an unpleasant smell

g.     They cannot fly.

Signs of infestation

a.     Fully fed, bed bugs can leave small blood stains on sheets or walls as they excrete excess fluid before returning to their crevices.

b.     Unpleasant odour

c.     Rashes / irritation on the skin of occupants

Factors Influencing Infestation

  1. Introduced via second hand furniture, clothing, bedding etc.

 

Methods of Control

  1. Infestation may be dealt with as for fleas.
  2. Pouring boiling water into crevices is a temporary solution to get rid of bed bugs.
  3. A thick application of kerosene oil emulsion is also effective against bed bugs.
  4. For eradication – fumigate the area completely

 

11. Termites:

a.     Termites are sometimes called "white ants“.

b.     These can consume over 15 pounds of wood in a single week.

c.     Areas of infestation -Because they need lots of moisture, Termites usually live in damp, dying wood or in houses with leaking plumbing that keeps the wood wet ,Wooden Surface area

 

Preventive measures

a.     Use treated lumber during construction.

b.     Saturate the furniture with orthodichloro benzine.

c.     Wax and varnish all wood and coat with linseed oil to cover the pores,

d.     Grains should be stored at a dry place in air tight containers.

e.     Paper area should be cleaned timely and treated with disinfectant.

 

CONTROL MEASURES-

a.     infected article or part must be immediately removed,

b.     infected area should be treated with Phenyl solution.

c.     Grains should be given Sun bath and infested one should be thrown out.

 

 

12. Rats (Rodents)

a.     Gregarious, will quickly infest.

b.     Live and breed in warm dark corners with plentiful and easily accessible food and little disturbance.

c.     Will cut through walls, floors and burrow and eat their way through sacks, bins, packets of food.

d.     Contaminate food with droppings, containing harmful bacteria.

e.     Rats also carry harmful bacteria on their fur and feet and so transfer them to any surfaces they travel across.

f.      Rats carry organisms responsible for food poisoning, dysentery and plague.

g.     They are usually creatures of habit and use familiar runs.

h.     Signs of infestation are growing marks, droppings, feet marks in dust or grain.

i.      Rats breed prolifically.

 

Factors Influencing Infestation

  1. As for cockroach.

 

Methods of Control

  1. As for cockroach.
  2. Infestation may be dealt with by trapping, gassing or poisoning. This is usually most effecting if carried out methodically using suitable bait.  E.g. oatmeal is an anticoagulant which causes death within a period of 8-10 days or repeated doses ensure that no other creature may eat bait.
  3. In the case of infestation by warfarin-resistant strains of rats, defenacoum or coumfuryl may be used.

 

 

13. Mice (Rodent)

a.     Smaller than rats and slender enough to squeeze through holes as small as 6mm in diameter.

b.     Breed very fast

c.     As for rats infestation is usually on a lesser scale but mice are less predictable in their habits. Individual traps may be useful but large scale poisoning may be difficult.

 

Factors Influencing Infestation/ prevention methods

  1. As for cockroach.

 

 

Methods of Control

  1. As for cockroach.

 

14. Dry Rot (Fungus)

a.     Over a dozen funguses are known to cause deterioration of timber. True dry rot is caused by one species, merulius lacrymans.

b.     Occurs in dark damp poorly ventilated areas of woodwork like under floor boards or skirtings etc.

c.     Cannot develop in wood containing less than 25% moisture. Optimum moisture content for growth is 30%-40%.

d.     Spreads rapidly by means of strands some of which transport water to create ideal conditions for it to start up on a new site

e.     Recognised by

Ø  its smell filaments,

Ø   red  spores,

Ø  look like a mass of white or grey cotton wool

Ø  Cover huge areas and start looking like a giant pancake

f.      Will reduce wood to a powdery crumbling state.

g.     May also penetrate soft brickwork and mortar.

 

Factors Influencing Infestation

  1. Faulty building design or construction.
  2. Neglect of maintenance of building.
  3. Faulty plumbing.
  4. Continuous damp under floor covering and poor ventilation.
  5. No, or faulty damp course.

 

Methods of Control

  1. High standards of building design and construction.
  2. Regular checking and maintenance of building.
  3. Correct plumbing methods.
  4. Prevention of damp under floor covering and adequate ventilation.
  5. Intact damp course.
  6. When dry rot occurs, all rotten wood must be cut away and burned. Affected plaster work or rendering must be removed. Remaining wood and brickwork must be thoroughly cleaned and sterilised. Surrounding plaster should be sprayed with a fungicide before installation. Brickwork and masonry must dry out before redecoration.

 

 

 

15.  Wet Rot (Fungus)

a.     Wet rot is often known as “cellar fungus” (conipmora cerebella)

b.     Out breaks are twice as frequent as dry rot, but less difficult to treat.

c.     Only occurs in very damp conditions. Optimum water content for growth is 50%-60%.

d.     Found in kitchens, bathrooms and roofs. Sometimes also on window/ door frames.

e.     Sensitive to drying so activity ceases when source of moisture is removed.

f.      Recognised by fungal strands of dark fern like shape on surface of wood or damp plaster.Affected timber turns dark brown or black.

g.     Wet rot does not penetrate brickwork.

 

Factors Influencing Infestation

  1. Similar to dry rot but with moister condition.

 

Methods of Control

  1. Similar to dry rot but activity ceases when source of moisture is removed.
  2. If wet rot occurs treat by removing cause of dampness and allow timber to dry out. Only replace timber if wet rot is severe. Cut out and burn any timber which has suffered surface or subsurface breakdown. Treat now the timber with fungicide before installation.
  3. Specialist advice is available for outbreaks of both dry and wet rots

 

16  LIZARDS

Factors affecting infestation

  1. Presence of other small insects

Signs of infestation

  1. Crawling up the wall
  2. Faeces-Dark black oval shaped

Methods of control

  1. Take away their food by doing pest control
  2. Treat the foundation and landscape around your buildings with cypermethrin(spray once every 1-2 months)
  3. One can also use lizard repellents like garlic, capsicum and other plant oils
  4. Glue traps are effective for catching lizards

 

 

 

 

 

 

 

 

 

17   SPIDERS

Factors affecting infestation

  1. Presence of other small insects

Signs of infestation

      a.   Cobwebs specially around corners

Methods of control

  1. Take away their food by doing pest control
  2. Seal cracks in the foundation , gaps around windows and doors to prevent spiders from coming indoors
  3. Regular vacuuming and cleaning of windows, corners of rooms, storage areas,etc-helps remove spiders and their webs
  4. Vacuuming spiders is an effective control technique because their soft bodies cannot survive this process.
  5. Most pesticides don’t work on spiders unless sprayed directly onto the spider it is easier to crush the spider with a rolled up newspaper or vacuum it.
  6. To eradicate spiders SORPTIVE dusts containing amorphous silica gel and pyrethrins can be applied by professionals

 

CHEMICALS USED FOR PREVENTlON OF PESTS

CLASSIFICATION OF INSECTICIDES

  • Stomach poisoning – the pesticide enters the body of pests via their mouthpart and digestive system and causes death by poisoning. Pesticides that function in this way are known as stomach poison.
  • Contact poisoning - the pesticide enters the body of pests via their skin/epidermis upon contact and causes death by poisoning. Pesticides that function in this way are known as contact poison.
  • Fumigation/ respiratory insecticides - the pesticide in gas form enters the body of pests via their respiration system and causes death by poisoning.
  • Systemic action - pesticides consumed by a host organism will stay in its body fluids. Pests feeding on the body fluids of the host organism will then be killed by poisoning.

 

1. Cockroach- Typical insecticide used including Dieldrin, Chlordane, Fenctrothian.

 

2. Insecticidal sprays containing pyrethrins or pyrethroids.

 

3.Insecticidal powder such as Drion Dust.

 

4.Use of repellant like Para dichlorobenzene crystals

 

5. Carpet Beetle- Use of repellant like Para dichlorobenzene crystals.

 

6. Wood Worm- Mild infestation can be dealt by using a specialist preparation like Cuprlnol

 

7. Treat nest of ants with boiling water,Malathion, paraffin.

 

8. Flies Infestation can be dealt by cleaning followed by fumigation with formaldehyde.

 

9. Bed Bugs Fumigation with formaldehyde.

 

10. Rats and Mice- Infestation can be dealt with warfarin. Defanacoum or coumfuryl may be used.

 

Pest Control Checklist:

  1. Building / Facility

Ø    Do windows and doors seat tightly to prevent entry of pests or contaminants?

Ø    Do windows have screens in good repair to keep out insects?

Ø    Are there openings of l/4-inch or greater that will allow entry of rodents and insects?

Ø    Are drains properly cleaned and free of buildup that may act as an attractant to rodents and other pests? _

Ø    ls there sufficient clearance space (six-inch minimum between walls and equipment) to inhibit rodent activity?

Ø    Are drain covers in good repair and properly fitted?

 

  1. Plants and Garden

Ø Are the grounds clear of weeds, tall grass, brush, and debris to minimize cover tor pests to  approach and enter the facility?

Ø ls there standing water on the grounds which may attract pests?

Ø Are traps sufficient in number? Well maintained and in good repair?

Ø Are there signs of the presence oi rodents or insects’?

 

  1. Machinery Equipment and Utensils

Ø Are machinery, equipment and utensils properly cleaned and sanitized to eliminate the build-up of food or other static materials that may act as an attractant to pests?

Ø ls there sufficient space along the process line to allow tor proper cleaning and sanitizing?

Ø Are there any "dead spaces“ which may allow tor the build-up or collection of food and other debris acting as attractant or harbourage of insects and bacteria?

Ø Are backlight units maintaining the proper light intensity levels to attract flying insects?

 

  1. housekeeping

o   ls trash, debris and clutter picked up eliminating cover for pests?

o   Are personnel locker rooms and break rooms cleaned and sanitized to inhibit the attractions of rodents and other pests? .

o   Are there signs of rodent, insect, or bird habitation, e g droppings, hair. feathers. gnaw marks,grease runs from rodent activity along walls? '

o   Have previously noted indicators of pest habitation been cleaned up in order to note any new or continued activity?

 

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