Employee break areas, restrooms,offices,bathroom, and locker rooms are the most likely areas for cockroach activity. These pests are generally carried in on incomingfood items or possibly in the belongings of customer. These areas will require careful inspection and treatment, as necessary at least once per month. Processing areas may require once per week or every other week inspections.
Cockroaches
- Procedure to control the Cockroaches
- Harborages where cockroaches are active or may likely be found will be treated by crack &crevice and void treatments.
- Spot treatments may be made in some areas utilizing residual liquid insecticides, where permitted using Sprayer.
- Where the above methods cannot be used, bait insecticides may be utilized-where this is permitted uses bait gun.
- In situations where residual insecticides are not permitted, pest harborages need to be flushed with a no residual insecticide and any live pests found removed by vacuuming. Flushing and vacuuming will be a valuable cockroach control technique in food processing facilities.
B.Equipment used to control the Cockroaches
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- Sprayers
- Bait Gun
- Dusters
- Flash light
