Keeping Food Establishments Cockroach-Free

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A cockroach sighting is simply bad for business. Second to the fly, cockroaches have the capacity to spread up to 33 different diseases; therefore, their control, especially in a food facility, is extremely important for maintaining a safe food production environment. Even the most comprehensive pest management program will, in time, have pest sightings; cockroaches are among the top offenders. Additionally, restrictions on the method, quantity or mode of pesticide application have led to greater reliance on client communication. With increased demand to maintain a pest-free environment and remain audit-complaint, the pressure to maintain a pest-free environment is greater now than ever.

IMPORTANT CONSIDERATIONS. Food establishments, in particular, have an increased responsibility when it comes to pesticides. By implementing IPM the sole reliance on pesticides is not the first, or ideal approach and rarely, if ever, does it solve the overall problem. Area limitations to apply, and particularly when to apply, can make it very challenging to rectify a pest issue. As an example, a bakery that is in production 24/7 will ultimately need to scale back production so that a proper inspection and application can occur. The production staff at a facility can be an invaluable resource since they work day-in and day-out at a facility, and can lead the pest management professional directly to a potential infestation. Our job is to inspect but, in many instances, it is the client working in conjunction with the pest management professional that identifies hot zones. These hot zones are primarily areas that have a food source, water, and some degree of heat; all three factors are pest attractants. Stressing the importance of sanitation in accounts with pest issues is an important key to success. In many respects, sanitation is, in itself, pest control and in the long term is sufficient for achieving adequate control. Many of the products available to professionals only work with limited or no competing food sources, including organic matter, which builds up in drains and underneath equipment such as industrial stand mixers.

The industry has come a long way from older methods of control, where the sole responsibility for maintaining proper sanitation in a facility rested solely on the client. Smart PMPs have formed alliances with service providers of other trades (overhead door contractors, comprehensive cleaning crews, repair/maintenance companies, etc.) and now offer the total service package. These alliances have allowed many providers to improve their services and successfully grow their businesses. Whenever an opportunity such as a comprehensive cleaning or HEPA vacuuming presents itself, the PMP ultimately will have more control because the products they apply will become more attractive to the target pest which, in this case, is the cockroach. Limiting competing food sources in a food production environment is one of the best control approaches.

TREATMENT OPTIONS. The decision on which pesticide to use depends on the environment and the sensitivities of the client. With audited clients that are green, organic, or have a low pest threshold, pest control is particularly challenging because the reliance on pesticides as the first-line approach is not permitted. Pesticides can be used when all other non-chemical methods have been exhausted and this usage must be well documented. Our choices range from high-risk methods such as fumigation to non-chemical methods such as monitoring and applying bait as needed. The more high risk the approach, the more costly and impactful the result. Fumigation kills 100% of all pests within a space, but it requires a high degree of preparation and, unfortunately, runs the risk of being ineffective. For example, a client with employees who accidentally bring cockroaches into a facility may benefit more from an educational approach than fumigation. Monitoring for pest activity and treating as needed is one of the least invasive and most effective means of control. It does not impact operations, yet allows the PMP to comprehensively treat a space. The approach is not as glamorous or eye-pleasing (e.g., space fogging) but when it comes to cockroach control gel baits have historically superseded all other control methods while maintaining a high level of safety.

Cockroach resistance to products and the need for product rotation, also should be considered. The rotation schedule should be planned in advance and subsequent sightings logged. Incorporating the use of insect growth regulators (IGRs) should also be considered since they can be used in conjunction with other pesticides to establish long-term control. IGRs, in comparison to residual spray pesticides and even gel baits, have a lower toxicity profile. Their usage in a food preparation environment is appropriate but, as with all applications, it depends on the location of the application. Pheromone traps and other forms of devices also have been utilized with some success in monitoring activity levels and can play a key role in keeping track of which areas are experiencing pest activity. With these monitoring devices, it is always advisable to maintain accurate records to show your client what pest activity is occurring and what steps are being taken to rectify pest issues as they arise.

A MULTI-PRONGED ATTACK. An all-encompassing approach increases your service effectiveness and provides additional growth opportunities. Keep in mind all factors that allow a cockroach problem to become severe. Proper monitoring and applications — provided the environment is clean — go a long way. Consistent inspections and client education help create a food safety team with strong communication channels to quickly resolve issues as they arise. With increased scrutiny of inspectors and other food safety professionals the need to maintain a pest-free environment is greater than ever. This, combined with the fact that cockroaches are extremely resilient and have survived millions of years, provides industry professionals an ongoing challenge.

The author is an Associate Certified Entomologist with more than 12 years experience as a consultant. Contact him at pjstieglmayr@gmail.com.