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PEST CONTROL

Pests have been a nuisance to mankind from time to time immemorial withthe advancement of science there is now a better understanding of the varioussanitary practices, chemical treatment and better facilities are available to enable

effective pest control. People tend to associate pests (mice, rats, insects etc) withdirty conditions, but this is really an over simplification of the matter. Pests canand will thrive and reproduce in the cleanest conditions if they are given anopportunity. To deny these pests of that opportunity is to practice pest control.

IMPORTANCE OF PEST CONTROL:- Contamination of food leading to food poisoning and other serious

diseases in humans.- Legal requirement - according to the prevention of Food Adulteration Act

(1954) serving insect infested food is punishable by law.- Wastage and destruction caused by the rodents and insects.-

Reputation of any catering establishment depends largely on theprevailing hygienic conditions.- Pest control measures would go a long way in building up good will among

customers and in turn will improve financial gains, provisions of a pest freepleasant atmosphere to customers and employees of the hotel.

- Protection of sensitive equipments like computers, lifts, machinery etc;from malfunction due to gnawing of wires by rats.

- Protection of most expensive assets like carpets and wooden furniturefrom pests. Like moth, carpet beetles and wood borers.

Pest infestations are one of the major reasons for prosecutions in the catering

industry. There are three main groups of pests commonly found in foodpremises.

Rodents: mainly rats and mice

Insects: mainly flies and cockroaches

Birds: mainly sparrows, pigeons and starlings.

Problems associated with pests

All pests carry food poisoning bacteria in their droppings, and also on theirfur, feathers and feet. They therefore contaminate the food they eat, anyexposed food they climb over, and any work surfaces that they run over.

Rats and mice need to wear down their incisor teeth, which grow

continuously. To do this they gnaw woodwork, gas and water pipes, andelectric cables, often with disastrous consequences.

Cockroaches leave a characteristic and very unpleasant smell. They likewarm, moist areas where they will be undisturbed and are often found behindovens and hot water pipes. They are able to squeeze through very narrowgaps and generally emerge only when it is dark.

Flies feed on a wide variety of matters including infected waste food andanimal faeces. They pick up large number of food poisoning bacteria, which

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they transfer to human food when they land on it. While they are feeding theydeposit faeces on food. They also vomit saliva on to the food to digest itpartially before sucking it up again.

Bird droppings make buildings look dirty and ugly. They can also damage thestructure of the building. Birds nest block gutters, causing overflows, which

may lead to structural damage.

PreventionPests are attracted to food premises that provide them with food, water,

warmth and shelter. All pests breed rapidly if they are provided with theseconditions. For e. g. a female mouse can produce 60 offspring per year. Each ofthese can begin to breed when its only two months old.

To stop pests from entering catering premises, it is important to keep thebuildings in good repair, to keep doors shut and to keep windows closed orcovered with fly screens. As pests often enter the kitchen through foodcontainers, all deliveries should be checked before being taken into the kitchens.

Rats drink three times as much as they eat and hence will not stay in premiseswhere water is unavailable. It is important therefore to mend dripping taps anddefective gutters as soon as they are spotted.

An effective inspection procedure should include all the following steps:

Seal utility entries

Keep doors tight and in good repair

Keep windows and screens in good repair

Keep roof in good repair and free of standing water

Screen ventilation intakes and exhausts

Keep walls free of cracks and holes

Clean and cover refuse containers

Keep parking areas free of litter Keep inside, under and behind clothes lockers free from signs of pest activity

Keep storage rooms (food containers, under skids/pallets, under refrigerationequipment) free from signs of pest activity

Keep dining areas (under booths, counter/equipment baseboards and legs,behind and under drawers, plants) free from signs of pest activity

Keep kitchen areas free from signs of pest activity. Check under and behinddishwasher, sinks, drain boards, cutting boards; spaces between equipment,space between equipment and wall; hoods, troughs, and filters; storage ofmops and brooms.

In addition to effective, regular inspections and good housekeeping, pesticidesmight be needed to control certain types of problems.

Signs of infestationsFood handlers should not try to deal with pest infestations themselves, but

must be able to recognise when pests are present so that they can call inprofessional help immediately. The following are all signs of infestations.

Live or dead rodents, insects or birds

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Droppings

Gnawing marks

Torn packets, paper sacks or cardboard boxes

Grease marks on skirting boards

Footprints on dust

Control of pestsIn any kitchen where flies are likely to be a problem, an electrically

operated fly killer should be fitted. This consists of an ultraviolet light that attractsflies and other flying insects to a metal grid with an electric current runningthrough it. The flies are electrocuted when they touch the metal grid and fall intoa collecting tray underneath. The tray must be emptied and cleaned on a regularbasis to ensure that dead flies do not drop into food being prepared below.

Rats and mice are usually eliminated with poison housed in a tamper-resistant bait box that reduces risks of poison getting into food products. Rats arevery suspicious animals and baiting is necessary for at least two weeks before

they will take any poisoned food.Cockroaches and other insect infestations are usually treated with

insecticide sprays.Birds are encouraged to eat food mixed with a narcotic drug that causes

deep sleep. They are then removed.

MaintenanceAs previously indicated, pest control begins with an organised inspection

procedure, which should be conducted with a flashlight and screwdriver to permitobservation into dark and hidden areas, such as behind the equipment orbaseboards.

When looking for pest activity, it is not necessary to observe only liveinsects or rodents. Rodents may leave rub marks on wall or floor joists as theytravel. Insect and rodent droppings, as well as damaged food containers, areanother sign of infestation. Roaches, for example, may leave eggs, skin, andbody parts.

Inspections of equipment should include lifting up shelves, pulling outdrawers, looking behind cabinets, removing panels and filters, looking behindsinks, into lighting fixtures, and looking above false ceilings.

Dining area inspections should include checking under tables, removingand inspecting booth cushions, and carefully examining service stations.

The exterior of a building should be inspected for cracks or openings that

might permit the entry of rodents or other pests; for proper containers andgeneral cleanliness of refuse areas; and for properly screened air ducts and anyaccumulation of debris on roof top equipment.

A particular threat to wooden structures or wooden framed structures isthe termite, which eats the interior of wood. Their presence in a building may notbe suspected until the winged forms appear. If an infestation appears, stepsshould be taken to block the termites from the building. The most effective andpermanent means of accomplishing this objective is to make structural changes

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that will insulate all woodwork from the ground and allow proper ventilation of allexcavated areas enclosed by the foundation. All wood that has been structurallyweakened should be replaced.

A rodent control program is most effective when provisions are made topermanently exclude rodents from the building. As previously mentioned, the first

step towards rodent control is through survey of building premises. Door thatmight be left open in the night should have self-closing devices. Special attentionshould be given to any cracks and crevices, such as the small openings aroundpipes. Even after sealing, rodents can enter the building in shipments of supplies.Thus the most effective known means of destroying rodents is with chemicals.Each type of rodenticide has specific instructions as to its application. Sincerodenticide is effective only when ingested, careful preparation and applicationare necessary.

StorageWhen mixing pesticides carefully review the label directions and protect

the skin from contact with the chemical by procedures such as wearing rubbergloves during mixing, and standing upwind of the mixing container.A basic character of pesticide storage area should be a locked or limited

access. The enterance to such storage areas should be labeled with a signbearing the caution Pesticides Stored Here. Keep Out.

Pesticides are best stored in their original containers, which should beinspected periodically for leaks and tears. To keep the label intact and legible,cover it with transparent tape or lacquer.

Although pesticides are manufactured, formulated, and packaged toexacting standards, they can deteriorate in storage, especially under conditionsof high temperature and humidity.

Certain pesticide chemicals have characteristic odour. If this odour growsstronger in the storage area, it may indicate a leak, spill, or defective container ordeterioration.

Storage temperatures affect the shelf life of pesticides. Ideal storageconditions are cool, dry and out of sunlight. Below freezing temperature causessome liquid formulations to separate into various components, resulting in a lossof their effectiveness. High temperatures cause many pesticides to becomevolatile or break down more rapidly and glass containers to burst.

With proper storage pesticide products can be carried over for severalyears. Because shelf life is difficult to predict, pesticide manufactures do notguarantee products stored longer than two years.

Procedure for pesticide induced injury

CONTAMINATED AREA PROCEDURE

Skin contact withpesticide

Soak contaminated area in water. Remove clothingand soap the area. Dry and transport to physician.

Eye contact Hold eye open and wash with gentle stream of waterfor 15 min. Transport to physician

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Swallowed pesticide Call physician. Induce vomiting if victim is conscious,not if unconscious.

Inhaled pesticide Do not enter the area where the victim is, withoutproper respiratory equipment. Remove victim to freshair and loosen tight clothing. Open doors and

windows. Prevent chilling but do not overheat. Applyartificial respiration if victim has ceased breathing.Keep victim quite. Call physician.

Chemical burn Soak in water. Remove clothing and cover injuredarea with clean cloth. Treat for shock. Avoidointments. Transport to physician.

Precautions to be taken while handling pesticidesAll pesticides are toxic to humans. Food service workers need to be

adequately instructed regarding the hazards involved & should be trained to

avoid them.These are some of the precaution needed:

Using gloves & masks while handling these chemicals is essential

Wash hands thoroughly after use.

Never use sprays when food is openly displayed.

Storage of insecticides away from food articles. Holding these poisons in aseparate area with their proper labels is important to avoid accidentalpoisoning. Also they are to be kept away from heat and open flames.

Knowledge of the type of pesticides banned & the specific residual limitspermissible in food commodities as laid down by the Govt. of India isessential.

First hand knowledge of anti-dotes to various poisons is necessary forfood service workers.

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