Business and Operations
Health & Safety
Protect your dough from pests
By Alice Sinia PhD
How to use the acronym DOUGH to remember handy advancements in pest control technology
By Alice Sinia PhD
Quality for the price is the top value driver for foodservice consumers,
followed by fresh ingredients and choice, according to a recent NPD
Group foodservice study.
Quality for the price is the top value driver for foodservice consumers, followed by fresh ingredients and choice, according to a recent NPD Group foodservice study. As the industry strives to meet consumer demands, there is one constant threat to these factors that all pizzerias, distributors and suppliers of ingredients face: pests.
To help reduce the presence of these pests, it is important to implement an integrated pest management (IPM) program. This approach focuses on preventive measures to minimize pest attractants and block pests’ access to your business. Work with your pest management provider to ensure that your facility stays on the cutting edge with the latest pest control technologies. Here are some steps to help keep pests from eating away at your bottom line, using an easy-to-remember acronym: DOUGH.
D is for documenting
Documenting pest pressures is typically done by hand. However, advances now allow for scanning and electronic reporting to create customized reports that measure trend data over time. Electronic reports are faster and easier to access than handwritten reports. They are also readily available and more accurate. Using barcodes on pest management devices allows for quicker, easier and more accurate inspections while making the process paperless. Once you have these reports, you can share them electronically with others in your business and digitally archive information so it will always be available for audits and inspections – unlike the binders you may be using now.
O is for odour reduction
Consider installing a misting system with powerful all-natural reactants that neutralize airborne odours from accumulated waste and convert odourous anaerobic bacteria into non-odorous facultative bacteria. Such systems do more than mask with ineffective perfumes. Instead, they eliminate odours at the source. Identifying the source of odours is your first step to prevention. After you’ve located the source of an odour, you can more effectively work to eliminate it.
U iS for ultrasonic devices
Ultrasonic devices have been used for some time, but recent advancements have improved their effectiveness, especially in preventing rodents. These repellants use specific sound pressure (frequency) and power (intensity) to deter rodents from entering your facility, and are most effective when used around the exterior of building as they create rodent-deferring buffer zones.
G is for go digital
Today’s trap monitors can send real-time signals via e-mail, text messages or phone calls to you and your pest management provider when a pest is caught in a trap. Typically, traps are checked on a weekly basis, but there are certain areas inside your building – such as food processing areas – where you need a zero-tolerance policy when it comes to pests. Electronic trap monitors allow your pest management provider to respond immediately. When combined with electronic reporting, these technologies are particularly helpful in fine-tuning your IPM program.
H is for hang
Hang insect light traps in the interior of your business in strategic locations to combat flies. These newly designed traps attract flies using ultraviolet light and capture them on a non-toxic adhesive trapping board inside the unit. The silent devices are discreet, so you can place them in virtually any location. This goes for food-preparation areas as well, since the technology uses a non-toxic glue-board for trapping, meaning you don’t have to worry about airborne contamination from the insect parts like you would with the traditional “bug zapper.” They also operate around the clock.
Other advances in more traditional tools like pheromone traps, organic cleaners and insect bait traps have increased their efficiencies. When these tools are coupled with IPM best practices, you can make sure your reputation is protected and pests are not taking a bite out of your bottom line.
Alice Sinia, PhD, is Quality Assurance Manager – Regulatory/Lab Services for Orkin Canada focusing on government regulations pertaining to the pest control industry. With more than 10 years of experience, she manages the Quality Assurance Laboratory for Orkin Canada, performing analytical entomology as well as providing technical support in pest/insect identification to branch offices and clients. For more information, e-mail Alice Sinia at firstname.lastname@example.org or visit www.orkincanada.com.