eFoodHandlers presents_ Preventing Pests

### **eFoodHandlers Presents: Preventing Pests**

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**Pests** in food establishments pose a significant risk to food safety, as they can contaminate food, spread diseases, and damage property. This guide outlines effective strategies for preventing pests and maintaining a clean, pest-free environment.

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### **Common Food Facility Pests**
1. **Rodents (Mice and Rats):**
- Contaminate food and surfaces with droppings, urine, and hair.
- Chew through packaging and electrical wires.

2. **Insects:**
- **Cockroaches:** Thrive in warm, damp areas; carry bacteria and pathogens.
- **Flies:** Transmit germs from garbage or sewage to food.
- **Ants:** Invade food storage areas, contaminating food.
- **Stored Product Pests:** Moths, weevils, or beetles infest dry goods like flour or rice.

3. **Birds:** Can nest in or around food establishments, leaving droppings that spread disease.

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### **Why Pest Prevention is Critical**
- **Health Risks:** Pests carry bacteria, viruses, and parasites that can cause foodborne illnesses.
- **Legal Consequences:** Infestations can result in fines, closures, and damage to reputation.
- **Customer Trust:** A single sighting of pests can damage customer confidence and business credibility.

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### **Key Pest Prevention Practices**

#### **1. Deny Access**
- Seal cracks, gaps, and holes in walls, floors, and ceilings.
- Install weather stripping and door sweeps to close gaps around doors.
- Use fine mesh screens on windows and vents.

#### **2. Eliminate Food and Water Sources**
- Store food in sealed, pest-proof containers.
- Keep floors, counters, and food prep areas clean and free of crumbs or spills.
- Fix leaks and remove standing water in sinks, drains, or equipment.

#### **3. Maintain Proper Waste Management**
- Dispose of garbage regularly in sealed, pest-resistant bins.
- Clean garbage bins frequently to remove food residues.
- Keep dumpster areas clean and located away from the building.

#### **4. Store Food Properly**
- Rotate stock using the **FIFO (First In, First Out)** method to minimize stale or expired food.
- Keep food off the floor and at least **6 inches (15 cm)** above ground level.

#### **5. Inspect Deliveries**
- Check all deliveries for signs of pest infestation, such as holes in packaging, droppings, or live insects.
- Reject any damaged or contaminated goods.

#### **6. Use Physical and Mechanical Controls**
- Install traps and bait stations for rodents in non-food areas.
- Use light traps or sticky traps for flying insects.
- Employ air curtains at entrances to prevent pest entry.

#### **7. Monitor and Document**
- Regularly inspect the facility for signs of pests (droppings, gnaw marks, nests, etc.).
- Keep detailed records of pest control activities and findings.

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### **Signs of a Pest Infestation**
- Droppings, tracks, or nests.
- Chewed packaging or wiring.
- Unusual odors or sounds, like scratching or squeaking.
- Live or dead pests spotted during inspections.

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### **Partnering with Professionals**
- Hire licensed pest control professionals for regular inspections and treatments.
- Work with them to identify vulnerabilities and implement tailored solutions.

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### **Conclusion**
Preventing pests requires vigilance, cleanliness, and proactive measures. By integrating these practices into daily operations, food workers and establishments can maintain a safe, hygienic environment for preparing and serving food.

Let me know if you’d like to dive deeper into any of these prevention strategies!