Control and eliminates all primary pests found in industrial and institutional sites.
Our firm Pest Terminators, Inc. controls and eliminates all primary pests found in industrial and institutional sites. Pest are categorized into insects and rodents. Moreover, Birds can also be pests. This category does not cover pests in ornamental and turf sites or wood‐destroying pests. Both industrial and institutional settings have similar sites. For example, most hospitals, rest homes and schools have kitchens and offices. So, many industrial and institutional pest control practices overlap. Industrial and Institutional Pest Control, covers pests in grain elevators, warehouses, hotels, casinos, food establishments, stores, offices, operational sites, schools, rest homes, homes and hospitals. Institutional sites include: School, Hospitals and Rest Homes. Good sanitation and cleanliness are the keys to control and management of pests in industrial and institutional sites.
In order to provide the most effective pest control plan, Pest Terminators, Inc. include more than one control strategy or method. Pest Terminators, Inc. uses Integrated Pest Management (IPM) techniques and control strategies that have applications in Industrial and Institutional Pest Control. They are as follows:
Prevention: Prevention is an essential management practice that includes sanitation and exclusion. Insects and rodents must have food water and shelter to survive. Remove one or preferably all of these and pest problems will be significantly reduced.
Food: Clean food preparation areas, classrooms, and other problem sites frequently to greatly reduce pest problems. Thorough cleaning under and behind furniture, equipment, shelving and appliances may be necessary to remove all food sources. Remove trash regularly and use trash can liners. Keep areas around dumpsters clean. Store food in rodent‐proof and insect‐proof containers.
Water: Pests find water in numerous places. Wring out and hang wet mops to dry. Repair leaky pipes. Clogged rain gutters and leaking faucets are also important water sources for rodents, insects and birds. Clean floor drains routinely as they are sources of both food and water.
Shelter: Restrict the pest’s access to shelter and food by sealing entry points. Install door sweeps and window screens. Seal cracks and crevices with screens, silicone or other sealant material. Eliminate clutter and keep stored products on shelving off the floor. Bird netting and metal bird spikes will restrict birds from accessing sites where they might roost and nest.
Inspection and Monitoring: Routine monitoring is an important part of managing pests in industrial and institutional sites. Monitoring not only identifies the problem areas, but also provides preventive approach to future infestations.
Industrial and institutional Pest Control includes surveying for pests but also observing conditions that are favorable for pests, including unsanitary conditions, entry sites and shelter locations. When conditions favoring pests are found, they should be corrected as soon as possible.
Sticky traps and pheromone traps are used for insect monitoring. Sticky traps are simple devices made of cardboard with one surface covered in a glue‐like material. When insects contact the trap, they become stuck. Some sticky traps include the use of pheromone lures. Pheromones are natural scents produced by insects that are used to communicate with each other. Some pheromones are sex attractants that attract only males and others attract both males and females.
When monitoring, look for pests and evidence of pests, such as fecal material, shed insect skins, tracks and grease marks left by rodents. Routine monitoring will indicate if pests are present and help you to evaluate whether your pest management strategies are successful.
Mechanical/Physical Control: While stepping on and smashing an occasional ant or cockroach is considered physical control, it is not a sustainable, effective long‐term management method. Trapping is the most common means of mechanical control for both insects and rodents in industrial and institutional sites. Trapping is also a monitoring technique used to determine where pests are present and what species are present.
Sticky traps can be used for insects and small rodents, but they are not considered to be the most effective means of control. Mechanical kill traps, such as snap traps, are used for mice and rats. Live traps may be used, but releasing live rodents is illegal. Most often, live trapping is followed by humane euthanasia. Rodents can transmit diseases, so use proper precautions when working around live or dead rodents.
Other mechanical or physical management options include vacuuming and sweeping up pests such as ants. Mechanical control should be done in conjunction with prevention. If you trap mice or vacuum ants but don’t remove food sources and eliminate access, you will never solve the pest problem.
Pesticides: Remember that all pesticides are considered toxic and should be used with caution around food, food storage and food preparation areas. Pesticides including rodenticides and insecticides are applied as sprays, dusts, fumigants, baits and granules. The site where the pesticide is applied must be listed on the product label. Applying a pesticide to a site not listed on the label is a violation of federal law.
Rodenticides: Rodenticides are usually applied in bait form. Pesticide labels describe how and where to apply baits. Some rodenticides are applied as tracking powders that are sprinkled in areas where rodents are present. They are picked up by rodents on their feet and fur and are ingested during grooming. Many rodenticides are classified as restricted use pesticides and may be used only by certified applicators or persons under their direct supervision.
Tamper‐resistant bait and Traps : can be used both as inspection and monitoring tools and as mechanical controls. In Industrial and institutional Pest Control trap boxes and bait stations are often required. Rodenticides should be used in combination with preventative methods, including exclusion and sanitation.
Fumigants: Fumigants are used in industrial sites to control commodity pests and referred to as commodity fumigation.
Insecticide baits: Baits used for insect control are typically applied as gels or granules. Some are applied in bait stations, while others are applied in cracks and crevices where insects occur. Baits used for cockroach or ant control are picked up by insects and taken to the colony where they are shared with the rest of the colony.
Insecticide sprays: Insecticide sprays may be applied to cracks and crevices, by broadcast treatment, or as perimeter applications. Applicators must identify the insect, select the proper insecticide treatment, and apply the product according to label instructions.
When it comes to food, we talk about much more than satisfying people's hunger. Food processing on a large scale requires the strictest sanitary controls because if the appropriate measures are not taken, the result could be tragic for the producer and the consumer.
The correct manufacture and processing of food do not only include the result of a satisfied customer since the correct handling of food is an obligatory duty of any company that works with this item. This is regulated by both local and international laws and organizations, to protect the food safety of the final consumer.
By nature, foods have microorganisms that can negatively affect human beings if they are not eliminated during the process of preparation or preparation for consumption. You may think that if at home it is enough to wash a little food in the factories it is also like that, but it is not enough.
To reach an optimal level of safety in food processing, companies must resort to sterilization, this being the only process that guarantees the complete elimination of pathogenic microorganisms. In the manufacture of packaged or processed foods for prolonged storage, sterilization is essential, since otherwise the shelf life of the product can be very short and the risk of contracting a disease due to its consumption is high.
When dealing with food sterilization methods one must inherently talk about cold and heat, important elements in this process. For years, food manufacturing companies have used temperature for the sterilization process, requiring machines and the most qualified technical personnel.
Each food contains particular properties, so a generic method does not apply to a group of them. Some foods need higher or lower temperatures to achieve a correct elimination of microorganisms, some of them even need the combination of cold and heat during sterilization. This is why it is not recommended to try to imitate these techniques at home, as the result depends on knowledge and qualified machinery.
It is at this stage of food sterilization that the risk of causing food spoilage increases. Consequently, inadequate temperature control during the process could cause what is known as a Foodborne Disease (FAD).
The Pan American Health Organization (PAHO) places special emphasis on risk prevention during food processing to avoid contamination during all stages of the process. For this reason, this international organization urges all food manufacturing companies to pay special attention to Hazard Analysis and Critical Control Points (HACCP).
To achieve food safety, PAHO establishes that the processing stages that could be critical must be identified, and continuous monitoring must be applied to allow the correct preparation of the product. The surveillance period must be present throughout the food chain, as missing a link can significantly affect the final product.
Here are some control points that require special food industry manufacturing. Understanding each of these recommendations can greatly reduce the hazards present during food processing and also avoid inconvenience with local laws and agencies.
The clear route of the food manufacturing process is marked by the formulas. And they are truly indispensable to any food manufacturing business. Without clear knowledge of the necessary foods, additives, allergens, preservatives, and complementary ingredients, the serious result is inevitably fatal.
Improvisation has no place in large-scale food processing, and the way to avoid it is with a clear and concrete formula that stipulates the concentration, quantity, additives, and necessary ingredients.
Despite being essential complementary ingredients for food processing, its implementation in the process must be handled with great care. Additives and allergens used incomprehensibly produce chemical and biological risks, so they must be used in the manner prescribed by the formula.
Also, for food safety, food manufacturing companies must require their suppliers to certify the additives, to guarantee the legality and adequate homogeneity for their use in food manufacturing.
Another important tip is to verify the legality in the use of the additive according to the country where the factory is located, as some local organizations prohibit the use of certain additives.
As mentioned above, hazard reduction is based on constant monitoring of food processing. OPS especially recommends, during thermal processing, monitoring the shape and size of the product, the temperature, humidity, proportion, and PH, to prevent the unexpected production of toxins and detect unevenness in additives and allergens.
Time and temperature are key factors during the mixing or preparation of the product, this depends on the correct reduction and elimination of microbial elements or the contrary the production or reappearance of them.
External factors to food manufacturing companies
Although it is necessary to be attentive to the factors that are controllable by the company, others could affect food processing and that are also of special care. Even though you are complying with the appropriate protocols within your internal food production chain, your final product could fail and the failure could be present in the following external factors.
Food manufacturing companies need to control the raw material they purchase from their suppliers, as they must be classified and inspected before processing. Doing this allows companies to be sure that the food they receive has the minimum conditions for processing.
The raw material must be certified by the producer according to the standards of national legislation, to work with food of proven quality. The use of non-certified raw material may cause the appearance of more contaminants than usual present in food.
Cross-contamination occurs through the transfer of pathogens from one food to another or their contact with contaminated surfaces. For this reason, the correct classification of sterilized foods and those that are not yet processed is important.
The environment in which food processing is carried out also influences this aspect. Because there are pathogens that could travel through the air to the interior of the facilities. At this point, the hygiene of the personnel who work with food manufacturing is also important, since complying with cleaning protocols helps to reduce the risks of cross-contamination.
After an impeccable job with food processing the worst thing that can happen is that the product is damaged or contaminated due to the packaging. For this reason, food processing companies are recommended to work with packaging materials that do not pose a risk to food safety. The use of reusable or returnable packaging materials is also recommended, as they are usually more practical for cleaning and disinfection.
Water is known to be one of the fundamental elements for food processing factories, as it is used in the manufacture, cleaning, transportation, and disinfection of food factories. In any of the stages mentioned, it is of great importance that companies work with water under high standards of safety and purity.
Above all, when it comes to using water as the main ingredient for food processing, it must be clean water. For this reason, the origin of the water to be used for food preparation must be known, in addition to having an internal filtering system that reinforces safety.
If the water is of low security or its origin is known in its entirety, it is better to use it in processes that do not have to do directly with food processing, such as refrigeration systems, firefighting, among others.
Following the rules and protocols established by national and international organizations will generate an increase in the operational security of your company. Being up to date with the minimum requirements established by law will avoid penalties and future inconveniences with consumers.
The reputation of your company can be assured if you rigorously follow the mechanisms established for the correct handling of food. If your company has questions about food handling and processing, at Pestonix we have qualified professionals to help you. We have the most innovative and updated sanitary inspection system for your food processing company.
Entrust regular monitoring of your company to Pestonix and increase your food safety. Our qualified team of experts is ready to evaluate and optimize the processes of your food manufacturing company.
With our qualified advice, you will have a team of experts in charge of constantly monitoring and evaluating your company's food production processes. This way you will have the time to take care of other tasks within the company, with the security and support that the Pestonix team offers you.
The solution to your food processing safety problem is at hand with our service. Remember that although everything seems to be perfect, the opinion of qualified experts in the food industry could help you optimize processes within your company. When it comes to food, the safety of you and your customers is priceless. Go ahead and request our advice on food processing.
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