![]() They also are usually removed during cleaning activities. Monitoring traps are typically not useful in food processing areas because they will be contacted by water and dust. Hot air in the form of a heat gun or hair dryer can be used in place of a flushing agent to chase cockroaches from harborages, and this technique can be done when light operations are ongoing (i.e., not during a downtime period). Whether servicing active areas or checking to find any activity, the approach will be the same - visual inspection and flushing agent to expose hiding cockroaches. In the absence of reported activity, the PMP will likely proceed to the next area in the service schedule in the written pest management plan. If activity is reported, the PMP will inspect and service those sites first. ![]() The pest professional, upon arrival, will typically first consult his or her key contact person and the pest sighting log. The pest sighting log is also helpful in determining where cockroaches may be active, but it is important for the facility to be specific in its notes to assist the pest professional to the sites of activity. During downtime when pest services are done, such employees may not be present. Where available, interviewing employees who work in the area as to if and where they saw pests helps to target the inspection. In the absence of known activity, a PMP will use visual inspection and a non-residual pyrethrin flushing agent to look for pockets of activity. When cockroaches have been sighted in or around an area, usually a facility maintenance person is needed to gain access for the pest professional to find and treat the cockroaches. Therefore, services need to be scheduled during downtime, which limits the opportunities for more preventive inspections and treatments when needed.Īnother complicating factor is the amount and type of machinery, as these will be where most German cockroaches harbor, hiding in cracks, motor housings and voids within the machinery itself. Most facilities cannot have a PMP present during operations even to do a visual inspection due to the level of activity, type of machinery present and a variety of safety reasons. ![]() First and foremost is access for service to find and treat any active harborages. The pest management professional (PMP) has a difficult job in trying to keep food processing areas as free of cockroaches as possible. Once German cockroaches have been introduced into an area, each of these plays a role in level of infestation that might occur. (harborages) adherence to good sanitation practices (food) and how the facility is cleaned such as via water/hoses (moisture). Older buildings tend to have more issues with American and Oriental cockroaches than newer facilities.Ĭontrolling cockroaches in food processing is complicated by the amount and types of equipment, level of maintenance of equipment, walls, etc. The more moisture present within a processing area, the greater the potential for cockroach infestations - in particular, German cockroaches. Facilities that process and package food products may be plagued by many types of pests, chief among them cockroaches.
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