Operators need to take steps to keep vermin, insects from invading their premises. Sponsored by Western Pest Services.
October 12, 2015
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Frequent hand-washing is often cited as one of the most effective measures for preventing the spread of foodborne illness in restaurants. But chances are that the cockroach scurrying across an operator’s kitchen countertop has not washed any of its six, multi-jointed limbs.
Pests such as cockroaches, flies, rodents and even birds nesting in roof areas can be toxic vectors for pathogens in the foodservice environment, and their potential impact should be considered as part of an overall food-safety strategy.
The Centers for Disease Control and Prevention in Atlanta estimates that each year roughly one in six Americans — about 48 million people — are sickened by foodborne pathogens. Of those, approximately 128,000 are hospitalized and 3,000 ...
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