The nature of constant food storage, preparation, serving and disposal means that kitchens offer ideal conditions for a haven for pests. Pests can often enter through the smallest nooks and crannies, be it in walls, around windows and pipes, or even through open doors. Unfortunately, they are a particularly unpleasant and dangerous problem in kitchens, but people don’t always recognize the great threat they pose. The lack of effective pest eradication could have a detrimental effect on the health of workers and customers alike.

There are numerous pests that are invading kitchens: the main ones are insects such as flies, ants, wasps and cockroaches; rodents such as mice and rats; and pests found in stored products, such as beetles, mites, and weevils. Birds have even been seen pecking at kitchens. Food outlets are attractive to these types of animals, not only because there is an abundant supply of food, but also because there is moisture, warmth and shelter, essential elements for survival.

Animals can easily be the cause of cross-contamination and food poisoning due to their ability to spread pathogenic bacteria, so in the interest of hygiene and health, it is very important to keep them away from the kitchen and food. Because pests are often found in dirty, unsanitary areas where they can easily pick up and carry harmful microorganisms, the unhealthy habits that accompany these animals are serious. Flies, for example, take their food by vomiting it up before eating it. It is quite obvious that this is an immense opportunity for bacterial propagation. The use of air curtains and an ultraviolet electric fly swatter can help prevent flies from entering a kitchen and kill any that do manage to enter.

Rats pose another problem because their teeth never stop growing and they must constantly gnaw on things to keep their teeth at a reasonable length. Furthermore, rats are well known for their incredible perseverance when it comes to getting into places; they will chew on anything from electrical wires to concrete. Combined with possible physical contamination from droppings, nesting material, eggs, fur, mites, parasites, and pathogenic bacteria in an animal’s saliva, rats and other pests have a dangerous ability to spread food poisoning bacteria and foodborne illnesses. food, such as dysentery. The use of baits and baited traps is a way of trying to kill rats and other animals, as is the use of poisons. However, poisons must be used with great care, because insecticides and pesticides, while effective, are exceptionally dangerous if they get into food. Consequently, professional services are usually required to handle poisons.

Naturally, the health of anyone who handles or eats food is at risk if a kitchen is infested, but having a pest problem has other negative implications for businesses. According to press reports, a company’s reputation and profits can be greatly affected when they are found responsible for causing food poisoning. Contaminated food also means that there will be a lot of food waste because it should not be used. Pests can cause fires and safety hazards, so buildings and equipment can also be damaged and finally there is a risk of breaking the law if pests are not dealt with quickly and effectively.

Although it is highly recommended to seek the expertise of a specialized contractor when it comes to pest control, it is the employer’s responsibility to ensure that the workplace is equipped to keep pests out. It’s always important to address the root of the problem, so professional help is usually needed, but an important part of pest control is ‘denial access’ or ‘testing’. This is when the premises are designed in such a way that animals cannot enter at all.

More generally, all staff members can help reduce the risk of pest invasion by remembering a few simple rules. Food must be covered at all times and always stored off the ground in a suitable container. It should never be left outside. In addition, deliveries should be carefully checked and stored items should also be regularly checked and rotated to ensure no spoilage or obvious contamination. Doors and windows should be kept closed and waste should be stored and disposed of in containers with tight-fitting lids. Finally, if signs of damage or potential pests are observed, for example, damaged or torn packaging, gnawed pipes or wires, unusual smells and sounds, paw or claw tracks, or dead animals, a supervisor should be reported immediately. Of course, hygiene is paramount, so spills should be dealt with immediately and a clean workplace should always be maintained, especially in food preparation and storage areas.

Remember, a pest infestation prohibits the operation of any food establishment until it has been fixed. These animals will find a kitchen environment appealing, but they carry and spread many harmful bacteria that can cause a wide range of illnesses when ingested by humans. For this reason, it is critical that all team members are aware of the signs to look for in identifying a pest problem and that everyone takes responsibility for ensuring the area is as clean as possible at all times.