Controlling pests in food processing and foodservice

[Adam Fleming]

Food establishments continue to be a major source for pests due to the changes brought about in the means and ways by which food is produced and handled and in the ways of preparation techniques and eating habits. The pests in turn are sources for illness-causing microorganisms. The more knowledge about pest control at their disposal; the better it is for food processing and foodservice personnel, because this is essential for ensuring a safe food supply for consumers.  

Pests such as cockroaches, houseflies, rats, mice, and birds are the main sources for foodborne illnesses. To bring about a clean and disease-free food supply chain, their entry and eradication from infiltration into food establishments has to be ensured. Tracking and preventing foodborne illness is among the first steps food establishments need to put in place to achieve this.

A webinar that is being organized by Compliance4All, a leading provider of professional trainings for all the areas of regulatory compliance, will show the ways by which do to this. Norman Marriott, who is a senior Consultant in the food industry, will be the speaker at this webinar. Participants can gain the full benefit of the speaker’s rich experience by registering for this webinar by logging on to http://www.compliance4all.com/control/w_product/~product_id=501024

This webinar is valuable for food processing and foodservice personnel such as Foodservice Managers, Food Processing Supervisors, Workers, Food Business Owners, and Food Safety Professionals in helping gain knowledge of ways by which to implement pest control measures and thus ensure sanitary conditions for food establishments.

Controlling pests is important and useful for food establishments

Effective pest control practices are essential for protecting consumers from unhealthy food that can cause foodborne illness and economic losses to the food industry. Thorough educational information about how sanitary conditions for food establishments can be improved enhances the foodservice organization’s reputation, protects against foodborne illness, and increases sales and net profits of food establishments. When this is achieved; employees’ performance goes up, and with it, their morale. Highly energized and motivated employees enhance and improve customer satisfaction.

Norman will cover the following areas at this webinar:

o  Sanitary facility design

o  Description of pests found in food establishments

o  Pest prevention techniques

o  Pest eradication techniques.