The arrival of spring can send us into a cleaning frenzy. During spring cleaning, we assess trouble spots in our homes, remove clutter, and sanitize thoroughly. The same concept should apply in your food processing facility, where cleanliness standards aren’t just good practice—they’re required.
You Might Also Like
Explore this issueFebruary/March 2012
While sanitation-related activities must be ongoing, this is the perfect time to re-evaluate your facility’s sanitation and deep-cleaning practices. Pests that may have remained hidden in the winter will surely reveal themselves as the seasons change. Although it’s nearly impossible to keep a large food processing facility completely clean all the time, thorough sanitation is key to preventing pest problems.
Pest management should be top priority year round in food processing facilities, which are particularly sensitive to pest infestations. Your facility hosts several attractants that lure pests in and encourage them to stay. Heat and odor that emanate from your plant draw pests inside. Frequent deliveries from manufacturers require doors and loading bays to stay open for long periods of time, inviting pests to enter.
Various food sources readily available in your facility, such as spillage, finished product, and food left in employee break rooms, can encourage pests. Once pests move inside your building, they are drawn to cracks or crevices, equipment voids, and other difficult-to-clean locations where infestations can easily go unnoticed, making stringent cleaning practices important for your facility.
Educate your staff on pest “hot spots” to look for. Monitor places such as the plant floor, ingredient storage, and waste zones for signs of an infestation.