CHANGE THE MENU ON PESTS
By Bill Melville
Friday, June 19, 2009
Restaurant menus often change with the seasons and so does pest activity.
Pests thrive in warmer months and restaurants generally have all the right ingredients for pests to survive and thrive – namely, food, water and shelter.
To ensure pests don’t make a restaurant appearance this summer, be proactive. Remove elements that can attract insects instead of waiting to react once pests are established.
An Integrated Pest Management (IPM) program focuses on non-chemical solutions, such as sanitation and facility maintenance, to reduce pest pressure from some of the summer’s worst offenders – flies, cockroaches and ants.
Here are some practical tips to keep pests from threatening food safety, the customer experience and a restaurant’s reputation.
FLIES
Flies are much more than a nuisance. These insects can transmit organisms that cause food borne illnesses, such as E. coli, salmonella and shigellosis.
To discourage flies:
- Empty trash cans regularly. Do not leave garbage sitting outside the building. Rather, take it to a dumpster placed as far from the establishment as possible.
- Replace outdoor, fluorescent light fixtures with mercury or sodium vapour bulbs, which aren’t as appealing to flying pests.
- Confirm positive airflow at each building entrance. To test airflow, hold a piece of paper near an open door. If air blows out and away from the establishment, it is positive. Work with a maintenance professional to make any necessary HVAC repairs.
- Install ultraviolet fly light traps at entrances and exits, especially near kitchens and food preparation areas. These traps attract flies to a non-toxic sticky pad, which is a more environmentally friendly approach to pest control.
COCKROACHES
Cockroaches also carry harmful bacteria, which can threaten the health of customers. For this reason, it is vital to take care of cockroach problems quickly, especially since a pair can produce up to 400 offspring in just six months.
To prevent cockroaches:
- Wipe down tables and countertops to remove crumbs. Cockroaches don’t need much to survive. Additionally, sweep and mop floors to keep the restaurant free of dust and debris, which also is a source of food for cockroaches.
- Don’t give cockroaches a reason to live on the outside areas of a building. Pressure wash outdoor areas surrounding the restaurant, such as patios, sidewalks and parking lots.
- Seal any unnecessary cracks or holes in the building’s exterior with weather-resistant sealant. Cockroaches and other insects can fit through openings as small as 1.5 millimetres.
ANTS
Once inside a restaurant, ants can contaminate products and, in some cases, bite employees and customers.
Most ants are omnivorous, so they’re not picky when it comes to meals. Restaurants offer ants everything they need to survive, so cleanliness is key to discourage these pesky pests.
To avoid ants:
- Wipe up spills immediately, even if it is just water. Ants can travel long distances to a water source.
- Keep food in tightly sealed containers rather than in its original cardboard or paper packaging, which can easily invite smaller pests like ants in for a snack.
- Repair leaking appliances, such as soda fountains or dishwashers, which can provide sustenance to pests.
With the right measurements of sanitation and facility maintenance restaurants can prevent seasonal pests. Get staff on board to monitor for pest activity and work closely with a pest management professional to establish a plan in the event of a pest sighting. A strong partnership between all parties will ensure a successful program – one that doesn’t welcome warm weather pests.
Bill Melville is the quality assurance director for Orkin PCO Services. Bill has 35 years of experience in the industry and is an acknowledged leader in the field of pest management. For more information, contact Bill at bmelville@pcocanada.com.
