To start an effective pest-control program, it's essential to understand the potential pests, their feeding habits, where and how they live, and various safe and effective methods of controlling and eliminating them. Some pests that need to be watched for in food facilities include cockroaches, flying insects, stored product pests, birds, and rodents.

Cockroaches are the most common pests found in food-processing facilities, and they have been known to transmit diseases such as Salmonella, Vibrio cholera, and Staphylococcus aureus. The first step to controlling cockroaches is to eliminate places where they may live, including cardboard boxes, and to seal and fill cracks and crevices throughout the plant.

Flying insects such as house flies and fruit flies can also carry bacteria, making them a significant concern for food safety. The most effective method of fly control is removing and eliminating breeding sites, primarily garbage. Insecticidal sprays can also be used to suppress flies.

Stored product pests, including weevils, beetles, borers, and moths, use food for nourishment and a habitat, making them a food contaminant. Regularly cleaning storage areas and processing equipment to remove ingredient spills and accumulated dust is crucial.

Birds can also carry diseases and pose a risk to food-processing facilities, with pigeons, sparrows, and starlings being the most common bird pests. The best method of control is eliminating nesting and feeding sites on the building.

Rodents such as rats and mice can carry disease and damage food containers and consume food. Removing clutter from food plant and storage areas will eliminate rodent hiding places. Structural cracks should be filled, fan and vent openings should be screened, and drain covers should be installed to deny entry to rodents.

Implementing proper pest-management programs in food-processing facilities can protect the public from the harmful effects of pests and rodents, avoid fines and shutdowns, and maintain a good reputation.