Poor Pest Control Management

For a food operator, a complaining costumer about cockroach found on his meal is a problem. But, if the particular customer is connected with media, we are talking of a disaster. Aside of family health concern, it is a big scoop. It will sure grab netizen attention. His instinct will tell him with no second thought to send it for broadcast and upload via world wide web. He will also file a complaint on police desk and municipal health office. Maybe FDA too, if he want your dirty business shut for good.

Wise customer wouldn’t talk to anyone. But, will ask for money in order to keep their mouth close. It cost you unexpected amount, but at least, public won’t know about it and the authorities will never take actions.

Others may not call your attention but surely not come back. A lost of customer plus others to whom he will speak of the incident. It might be a lot depending on his and his friends stamina.

The importance of pest control management comes in here. Such bad incident could be prevented if the establishment is pest-free.

This means you have to make your establishment pest proof. Install self closing doors, plastic door curtains, door swipes and window screens. Every hole and crevices should be sealed.

Provide tools that helps drive away insects. Air curtains is very good at driving away flies when opening doors. There are other gadgets available such as lighting and ultrasonic sound devices that claims to keep them away.

When we talk of pests, it never only refer to cockroaches and flies. Mosquitoes, bugs, ants, rodents and even pet animals are condidered food pest.

Clean as you go. Every food debris left behind attracts them. Get rid of their hiding places. Cockroaches and rodents are notorious for hiding and attacking when dark.

All incoming raw materials should be pest free. You are accepting mango delivery without knowing cockroach are included. Inspect rigorously or choose supplier wisely.

Do not use pesticide. By doing so, you are intentionally introducing dangerous contaminant.

Regular training. Have someone attend on your behalf if you have no spare time. Then echo the learning experience to other staff involved in food handling.

It is combination of time, money and dedication. Be prepared.


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