Baffled by Bugs?

• Keep grass mowed, remove weeds, eliminate growth next to buildings, and remove litter.
• Garbage containers should be covered.
• Quickly remove all dirty dishes and uneaten food from tables.
• Do not allow guests or employees to feed birds or wildlife in the area.
• Have the PCO remove any hives or nests in the area.
• Locate insect light traps away from food, customers, employees, and serving areas.

Rodents, Roaches and Flies, Oh My!

The most common types of rodents are rats and mice. They have simple digestive systems, and will urinate and defecate as they move in a facility. Their waste will contaminate food and food surfaces. They hide during the day, hunt for food at night. Both rats and mice do not travel far from their nests. Mice can enter through a hole as small as a dime, and a rat as small as a quarter. Rats in particular, can jump three feet, and can climb up brick walls. Rats have good hearing, touch and smell, and are cunning enough to avoid certain poison bait and poorly laid traps. That is why it is imperative that their elimination requires the use of a professional PCO.

Infestation signs that rodents are present are droppings, gnawing, tracks and/or rub marks, holes in walls, live or dead sightings, nesting materials, or outside burrows.

The key to control of rodents is good sanitation practices—deny them food, water and shelter. For inside control, there are snap traps, glue boards, Tin Cats or Ketch-alls (multiple catch traps). Snap traps and glue boards must be checked daily, as a trapped rodent must be removed immediately after capture. Tin Cats or Ketch-alls are multiple catch units, and keep a trapped rodent covered until removed. These units should be checked at least weekly. Covered bait boxes, while legal, are not recommended inside, because bait can be removed from the trap, and the rodent will die outside of containment. On the outside, bait boxes containing poison are used, depending on local codes.

These roaches often carry pathogens such as salmonella, fungi, parasites and viruses. They reproduce quickly, and can adapt to some pesticides, making them difficult to control. They prefer warm, dark areas, and usually come in with the supplies. They give off an oily odor, and survive on paste and gum found in corrugated boxes and paper bags.

Infestation signs include droppings similar to grains of pepper, and capsule-shaped egg cases. They scurry about when lights are turned on, or when equipment is moved.

The key to control of cockroaches is, again, good sanitation, eliminating food and shelter, and seal up cracks and openings. Do not let trash accumulate, remove often.

Flies are a greater hazard than the cockroach because of their mobility, and their ability to transmit disease with their feet and vomitus. While not as disgusting to customers because of their acceptance as a normal “nuisance pest”, they can be more of a threat to food safety because of their mobility.

The key to prevention of flies is, again, good sanitation, by eliminating food and water sources. Doors and windows should be kept closed, and openings screened when necessary. All receiving doors to your establishment should have working air curtains. The use of insect light traps is encouraged, provided they are within local code, and positioned so as not to contaminate food or food contact surfaces. Glue strips may also be used, if allowed by local code. Never use pesticides or off-the-shelf-sprays, as this will more likely contaminate your food and food surfaces. As always, the use of a professional PCO is recommended.