All cockroaches develop by completing a three distinct stages life cycle consisting of: egg, nymph, and adult. The total lifespan of a cockroach varies, but usually range from 3 to 4 months to 2 years. Can you image that a cockroach can last in your premise for 2 years? And along the way they may infest new generations. Hence, without a proper pest management, this will be a huge problem for your business! Kitchen or food production facilities are among the place that the pest can infest easily. Pests can be carriers of harmful diseases. Their presence poses a serious health hazard to consumers because they can contaminate with their urine, droppings, and hair. Without pest control management, your food production and storage areas may be at risk. Rats, mice, flies, ants, and cockroaches are the most common pests that can chew up your business especially food business. As soon as they enter your food facility, the damage they cause can be massive, such as:

• Property damage

• Spread of disease

• Loss of public confidence

• Business closure

Where do pests hide?

Pests are generally attracted to food premises as they can provide shelter, water and a food source. Pests are most active at night and hide in dark places, including:

• Under and behind electrical, heating and cooking appliances

• Under washing and hand washing facilities

• Under and in boxes, packaging and food storage containers

• Inside wall cavities

• In cracks and crevices

• Behind equipment

To–do list on how to prevent pest entry / pest harbourage in the food premise.

Among the practicable measures:

1. Prevent pests entering the food premises

Practicable measures to prevent entry of pests include:

• sealing all holes, gaps and cracks in walls and ceilings

• installing screens to windows and door openings

• keeping doors closed at all time

• installing door stopper at the base of doors

2. Eradicate and prevent the harbourage of pests on the food premises.

Practicable measures to eradicate and prevent harbourage of pests include:

• Regular checks for signs of pests

• Maintaining the food premises and equipment in a clean condition (a cleaning schedule may assist)

• Keeping food covered in sealed containers

• Storing food, equipment and food containers above the floor

• Keeping garbage storage areas clean and tidy

• Removing rubbish regularly and making sure that external areas (outside bin areas) are clean and well- maintained

• Removing unused equipment and fixtures from the premises

• Implementing a suitable pest control program which may require the services of a licensed pest controller.

3. Using a licensed pest controller

• Last but not least, the most practicable and easiest method to control pest infestation and pest harbourage is by choosing a licensed pest controller for your premise. As they are more expert and have more experienced than us in this field. Thus you can save your time and energy and have confidence for your business.





Maintain Food Safety with Pest Control

The proper handling of food from storage to production ensures it is free from contaminants. One important component of a strong food safety practice is pest management. Complying with the requirement of Food Hygiene Regulation 2009 recommended pest control and prevention allows restaurants and food producers to run their businesses legally and responsibly. There are additional benefits:

Boost brand reputation

• Customers appreciate cleanliness. If a dining space or food prep area is clean, customer confidence in your business’ hygienic and sanitation practices rises.

Maintain consumer trust

• Safe, delicious food signals you care about the welfare of your customers. Clientele loyalty is increased.