#Pestawareness

[atlanticexterminating]

THE IMPACT OF PESTS ON YOUR HEALTH: WHY PEST CONTROL MATTERS

In the serene landscapes of Hampshire, Berkshire, Hampden, and Franklin, the beauty of residential living often comes with its own set of challenges – pests. While these uninvited guests can wreak havoc on your property, their impact goes beyond structural damage. Here, we'll delve into the often-overlooked aspect of pest control: its profound influence on your health. Join us as we explore why pest control matters and how professional services, such as Atlantic Exterminating, play a crucial role in maintaining a healthy living environment.

Understanding the Health Risks:

Pests are not just a nuisance; they can pose significant health risks to you and your loved ones. Cockroaches, rodents, and other pests are known carriers of diseases, bacteria, and allergens. These harmful microorganisms can contaminate food, surfaces, and even the air you breathe, leading to various health issues.

Respiratory Problems: Pests like rodents and cockroaches can leave behind droppings and shed skin particles, which become airborne and may trigger respiratory problems, especially in individuals with pre-existing conditions like asthma or allergies.

Vector-Borne Diseases:

Mosquitoes, ticks, and fleas are common vectors for diseases like West Nile virus, Lyme disease, and various types of encephalitis. Effective pest control is essential in preventing the spread of these illnesses.

Allergies and Skin Irritations:

Pest infestations often lead to allergens that can cause skin irritations, redness, and itching. For sensitive individuals, these reactions can be severe and negatively impact their quality of life.

The Importance of Residential Pest Control:

Now that we understand the health risks associated with pests, it's crucial to emphasize the significance of residential pest control services. Atlantic Exterminating, based at 66 Mountain View St, Ludlow, MA 01056, United States, is a trusted name in pest control in Hampshire, Berkshire, Hampden, and Franklin. Let's explore the ways in which professional pest control services contribute to safeguarding your health.

Early Detection and Prevention:

Atlantic Exterminating employs experienced professionals who conduct thorough inspections of your property. Early detection of pest infestations allows for prompt intervention, preventing the escalation of health risks associated with pests.

Customized Treatment Plans:

A one-size-fits-all approach doesn't work in pest control. We tailor its treatment plans to address the specific pest challenges in your area. This ensures a targeted and effective approach, minimizing the impact on your health.

Safe and Environmentally Friendly Solutions:

Concerned about the health of your family and the environment? We utilize safe and environmentally friendly pest control methods. This ensures that the treatment is effective without compromising the well-being of your loved ones.

Continuous Monitoring and Follow-Up:

The battle against pests doesn't end with a single treatment. We provide continuous monitoring and follow-up services to ensure that your property remains pest-free. This proactive approach safeguards your health in the long term.

Comprehensive Pest Control Services:

From eliminating common pests like ants, termites, and rodents to addressing specific challenges unique to the region, We offer comprehensive pest control services. This holistic approach is vital in maintaining a healthy living environment.

As residents of Hampshire, Berkshire, Hampden, and Franklin, your health and well-being are of paramount importance. Recognizing the impact of pests on your health is the first step towards creating a safe and comfortable living space. Atlantic Exterminating, with its dedication to excellence and unmatched expertise in residential pest control, stands ready to protect you and your family. Contact today at (413) 747-7828 or via email at atlcpest@gmail.com to schedule a consultation and take the proactive step towards a pest-free and healthier home. Remember, pest control matters – not just for your property, but for your well-being.

[rentokilpci]

Pest-Free Learning! 🏫🚫 Rentokil Heroes

Meet our PestControlGuardians: Defenders of a pest-free learning zone!

🏫🛡️ Ensuring a safe and pest-free environment for education to flourish.

📚🚫 Trust in our guardianship to keep pests out, so learning stays in!

📚🚫pest control services

[digital-banner]

Create World Pest Day Post using Digital Banner Application.

[orkinlove]

PestAware the pest control in cairo Egypt

[qubemagazine]

New Post has been published on Qube Magazine

New Post has been published on https://www.qubeonline.co.uk/pest-prevention-strategies-in-food-processing-premises/

Pest-prevention strategies in food processing premises

NEWS FEATURES FIRE & SECURITY SUBMISSIONS RESOURCES

By David Cross, Head of the Technical Training Academy, Rentokil Pest Control and Paul Casson, Technical Field Manager at Rentokil Specialist Hygiene

Impeccable hygiene is paramount to the success of food production businesses. Facilities managers responsible for these establishments have to comply with strict legislation in order to ensure food safety. Letting standards slip or failure to comply with legislation can lead to fines, closures and product recalls, as one Teeside manufacturer recently discovered following council inspections.

Staying pest-free can be a particular challenge for this industry, as food processing premises typically have an abundance of food, shelter and warmth, making them an attractive home for pests. Meanwhile, the nature of food production also requires vigilance when it comes to cleaning and hygiene. In fact, the two disciplines are closely linked. This article will look at four rules facilities managers should follow to ensure both a pest-free and hygienic facility.

Rule one: prevention is better than a cure when it comes to pests

Hoping for the best and reacting when pest activity arises is not only a poor strategy, it could lead to a breach of legislation. The Food Safety & Hygiene (England) Regulations 2016 state that premises should be designed so they enable cleaning and the proper removal of waste. It also says that as far as that is practical, entry of birds and any risk of infestation by rodents or insects must be prevented.

While a single pest sighting may not seem like much, it can often indicate a much larger issue. A reactive pest strategy is risky for a business because by the time you spot something, it may be too late. Be sure to ensure there are no potential entry points to your premises, remembering that most pests can squeeze through the tiniest of gaps.

Non-toxic monitoring blocks are one way that pest problems can be detected as early as possible, while ensuring toxic substances aren’t deployed unnecessarily onsite. For example, sticky traps can be used for insects, while special monitoring bait blocks containing fluorescent materials can be used for rodents. These blocks reflect UV light, highlighting droppings and making it easier to identify when rodents have been active.

There are also internet-connected solutions available that detect and alert to rodent activity 24/7. For example, Rentokil’s ‘PestConnect’, uses wireless technology to let a pest control technician know when a rodent has been caught. Once the trap is activated, an alert is triggered via SMS for a technician to visit the site and dispose of the pest professionally.

Rule two: know your pest

A simple understanding of what pests you’re most likely to encounter and why they are drawn to your business will play a significant role in helping you prevent a pest problem.

Rats and mice: a very common pest within the food manufacturing industry, as they are drawn to your premises in search of food, water and safe harbourage. They are also genetically programmed to gnaw on anything they can get their teeth on. As a result, they will quite happily gnaw their way into your business through the smallest gap, and stay hidden out of sight, where they feel safe, often in the most hard to reach places.

Cockroaches: another common pest found in the food business is the cockroach. They can fit into almost any nook or cranny, and are attracted to all types of food in your business. They will eat through just about anything from actual food, to food packaging materials, and they like warmth and moisture, so make sure your regularly check your sinks and appliances such as dishwashers and fridges.

It’s a good idea to empower employees with the knowledge of how to spot a pest problem. Online learning platforms are an increasingly popular method of educating employees; the benefit being that they can be accessed on demand and remotely. One such training programme is myLearning, Rentokil Pest Control’s interactive e-learning portal which helps companies train their employees on the importance of pest control within their business. PestAwareness training is specifically designed to improve employee knowledge of pest compliance issues in key areas, including health and safety and legislation.

Rule three: de-clutter

Most pests like to stay hidden out of sight. Storage containers or clutter around the premises provides rodents and other pests with a place to hide, so it’s worth moving these away from walls if possible and to make sure food and waste containers are also adequately sealed.

Rule four: fight grime

Cleaning is an important aspect of active pest control and part of any firm’s hygiene responsibilities. Food waste and other debris can be regularly found in the corners of buildings, machinery or hard-to-reach places and can develop microbial activity if it isn’t cleaned regularly. Microbial growth in a food environment is not only hazardous, but spoiling food spillages may be more attractive to certain pests such as flies which are then able spread harmful bacteria throughout the site on their bodies and in their faeces.

Daily cleaning alone will not eliminate all build-ups of grime and pathogenic bacteria, and most food factories will need an expert supplier to comprehensively inspect and then carry out a full deep clean of their facilities. In an ideal situation, a critical appraisal of the cleaning system should be undertaken where frequency of cleaning, and hazard analysis and a critical control points plan (HACCP) should be reviewed. In this process it is often wise to use ATP  swabbing to validate the cleaning efficiency and to identify areas of improvement.  A heat map of the microbiological activity on the site can often indicate key areas that may need additional attention.

Once a site has undergone an intensive deep clean, it will set a standard that can then be maintained by the regular cleaning staff.

Final words

Better understanding and implementation of prevention methods will save businesses time and money when dealing with pest infestations and the associated risks. Get in touch with a pest control expert or specialist hygiene consultant  if you are unaware of how your business might be responsible for pest infestations, or if your facility is in need of a deep clean.

  Pest-prevention strategies in food processing premises

NEWS FEATURES FIRE & SECURITY SUBMISSIONS RESOURCES

[qubemagazine]

New Post has been published on Business Manager News

New Post has been published on https://www.business-manager.news/pest-prevention-strategies-in-food-processing-premises/

Pest-prevention strategies in food processing premises

NEWS FEATURES FIRE & SECURITY SUBMISSIONS RESOURCES

By David Cross, Head of the Technical Training Academy, Rentokil Pest Control and Paul Casson, Technical Field Manager at Rentokil Specialist Hygiene

Impeccable hygiene is paramount to the success of food production businesses. Facilities managers responsible for these establishments have to comply with strict legislation in order to ensure food safety. Letting standards slip or failure to comply with legislation can lead to fines, closures and product recalls, as one Teeside manufacturer recently discovered following council inspections.

Staying pest-free can be a particular challenge for this industry, as food processing premises typically have an abundance of food, shelter and warmth, making them an attractive home for pests. Meanwhile, the nature of food production also requires vigilance when it comes to cleaning and hygiene. In fact, the two disciplines are closely linked. This article will look at four rules facilities managers should follow to ensure both a pest-free and hygienic facility.

Rule one: prevention is better than a cure when it comes to pests

Hoping for the best and reacting when pest activity arises is not only a poor strategy, it could lead to a breach of legislation. The Food Safety & Hygiene (England) Regulations 2016 state that premises should be designed so they enable cleaning and the proper removal of waste. It also says that as far as that is practical, entry of birds and any risk of infestation by rodents or insects must be prevented.

While a single pest sighting may not seem like much, it can often indicate a much larger issue. A reactive pest strategy is risky for a business because by the time you spot something, it may be too late. Be sure to ensure there are no potential entry points to your premises, remembering that most pests can squeeze through the tiniest of gaps.

Non-toxic monitoring blocks are one way that pest problems can be detected as early as possible, while ensuring toxic substances aren’t deployed unnecessarily onsite. For example, sticky traps can be used for insects, while special monitoring bait blocks containing fluorescent materials can be used for rodents. These blocks reflect UV light, highlighting droppings and making it easier to identify when rodents have been active.

There are also internet-connected solutions available that detect and alert to rodent activity 24/7. For example, Rentokil’s ‘PestConnect’, uses wireless technology to let a pest control technician know when a rodent has been caught. Once the trap is activated, an alert is triggered via SMS for a technician to visit the site and dispose of the pest professionally.

Rule two: know your pest

A simple understanding of what pests you’re most likely to encounter and why they are drawn to your business will play a significant role in helping you prevent a pest problem.

Rats and mice: a very common pest within the food manufacturing industry, as they are drawn to your premises in search of food, water and safe harbourage. They are also genetically programmed to gnaw on anything they can get their teeth on. As a result, they will quite happily gnaw their way into your business through the smallest gap, and stay hidden out of sight, where they feel safe, often in the most hard to reach places.

Cockroaches: another common pest found in the food business is the cockroach. They can fit into almost any nook or cranny, and are attracted to all types of food in your business. They will eat through just about anything from actual food, to food packaging materials, and they like warmth and moisture, so make sure your regularly check your sinks and appliances such as dishwashers and fridges.

It’s a good idea to empower employees with the knowledge of how to spot a pest problem. Online learning platforms are an increasingly popular method of educating employees; the benefit being that they can be accessed on demand and remotely. One such training programme is myLearning, Rentokil Pest Control’s interactive e-learning portal which helps companies train their employees on the importance of pest control within their business. PestAwareness training is specifically designed to improve employee knowledge of pest compliance issues in key areas, including health and safety and legislation.

Rule three: de-clutter

Most pests like to stay hidden out of sight. Storage containers or clutter around the premises provides rodents and other pests with a place to hide, so it’s worth moving these away from walls if possible and to make sure food and waste containers are also adequately sealed.

Rule four: fight grime

Cleaning is an important aspect of active pest control and part of any firm’s hygiene responsibilities. Food waste and other debris can be regularly found in the corners of buildings, machinery or hard-to-reach places and can develop microbial activity if it isn’t cleaned regularly. Microbial growth in a food environment is not only hazardous, but spoiling food spillages may be more attractive to certain pests such as flies which are then able spread harmful bacteria throughout the site on their bodies and in their faeces.

Daily cleaning alone will not eliminate all build-ups of grime and pathogenic bacteria, and most food factories will need an expert supplier to comprehensively inspect and then carry out a full deep clean of their facilities. In an ideal situation, a critical appraisal of the cleaning system should be undertaken where frequency of cleaning, and hazard analysis and a critical control points plan (HACCP) should be reviewed. In this process it is often wise to use ATP  swabbing to validate the cleaning efficiency and to identify areas of improvement.  A heat map of the microbiological activity on the site can often indicate key areas that may need additional attention.

Once a site has undergone an intensive deep clean, it will set a standard that can then be maintained by the regular cleaning staff.

Final words

Better understanding and implementation of prevention methods will save businesses time and money when dealing with pest infestations and the associated risks. Get in touch with a pest control expert or specialist hygiene consultant  if you are unaware of how your business might be responsible for pest infestations, or if your facility is in need of a deep clean.

  Pest-prevention strategies in food processing premises

NEWS FEATURES FIRE & SECURITY SUBMISSIONS RESOURCES

[qubemagazine]

New Post has been published on Qube Magazine

New Post has been published on https://www.qubeonline.co.uk/pest-prevention-strategies-in-food-processing-premises/

Pest-prevention strategies in food processing premises

NEWS FEATURES FIRE & SECURITY SUBMISSIONS RESOURCES

By David Cross, Head of the Technical Training Academy, Rentokil Pest Control and Paul Casson, Technical Field Manager at Rentokil Specialist Hygiene

Impeccable hygiene is paramount to the success of food production businesses. Facilities managers responsible for these establishments have to comply with strict legislation in order to ensure food safety. Letting standards slip or failure to comply with legislation can lead to fines, closures and product recalls, as one Teeside manufacturer recently discovered following council inspections.

Staying pest-free can be a particular challenge for this industry, as food processing premises typically have an abundance of food, shelter and warmth, making them an attractive home for pests. Meanwhile, the nature of food production also requires vigilance when it comes to cleaning and hygiene. In fact, the two disciplines are closely linked. This article will look at four rules facilities managers should follow to ensure both a pest-free and hygienic facility.

Rule one: prevention is better than a cure when it comes to pests

Hoping for the best and reacting when pest activity arises is not only a poor strategy, it could lead to a breach of legislation. The Food Safety & Hygiene (England) Regulations 2016 state that premises should be designed so they enable cleaning and the proper removal of waste. It also says that as far as that is practical, entry of birds and any risk of infestation by rodents or insects must be prevented.

While a single pest sighting may not seem like much, it can often indicate a much larger issue. A reactive pest strategy is risky for a business because by the time you spot something, it may be too late. Be sure to ensure there are no potential entry points to your premises, remembering that most pests can squeeze through the tiniest of gaps.

Non-toxic monitoring blocks are one way that pest problems can be detected as early as possible, while ensuring toxic substances aren’t deployed unnecessarily onsite. For example, sticky traps can be used for insects, while special monitoring bait blocks containing fluorescent materials can be used for rodents. These blocks reflect UV light, highlighting droppings and making it easier to identify when rodents have been active.

There are also internet-connected solutions available that detect and alert to rodent activity 24/7. For example, Rentokil’s ‘PestConnect’, uses wireless technology to let a pest control technician know when a rodent has been caught. Once the trap is activated, an alert is triggered via SMS for a technician to visit the site and dispose of the pest professionally.

Rule two: know your pest

A simple understanding of what pests you’re most likely to encounter and why they are drawn to your business will play a significant role in helping you prevent a pest problem.

Rats and mice: a very common pest within the food manufacturing industry, as they are drawn to your premises in search of food, water and safe harbourage. They are also genetically programmed to gnaw on anything they can get their teeth on. As a result, they will quite happily gnaw their way into your business through the smallest gap, and stay hidden out of sight, where they feel safe, often in the most hard to reach places.

Cockroaches: another common pest found in the food business is the cockroach. They can fit into almost any nook or cranny, and are attracted to all types of food in your business. They will eat through just about anything from actual food, to food packaging materials, and they like warmth and moisture, so make sure your regularly check your sinks and appliances such as dishwashers and fridges.

It’s a good idea to empower employees with the knowledge of how to spot a pest problem. Online learning platforms are an increasingly popular method of educating employees; the benefit being that they can be accessed on demand and remotely. One such training programme is myLearning, Rentokil Pest Control’s interactive e-learning portal which helps companies train their employees on the importance of pest control within their business. PestAwareness training is specifically designed to improve employee knowledge of pest compliance issues in key areas, including health and safety and legislation.

Rule three: de-clutter

Most pests like to stay hidden out of sight. Storage containers or clutter around the premises provides rodents and other pests with a place to hide, so it’s worth moving these away from walls if possible and to make sure food and waste containers are also adequately sealed.

Rule four: fight grime

Cleaning is an important aspect of active pest control and part of any firm’s hygiene responsibilities. Food waste and other debris can be regularly found in the corners of buildings, machinery or hard-to-reach places and can develop microbial activity if it isn’t cleaned regularly. Microbial growth in a food environment is not only hazardous, but spoiling food spillages may be more attractive to certain pests such as flies which are then able spread harmful bacteria throughout the site on their bodies and in their faeces.

Daily cleaning alone will not eliminate all build-ups of grime and pathogenic bacteria, and most food factories will need an expert supplier to comprehensively inspect and then carry out a full deep clean of their facilities. In an ideal situation, a critical appraisal of the cleaning system should be undertaken where frequency of cleaning, and hazard analysis and a critical control points plan (HACCP) should be reviewed. In this process it is often wise to use ATP  swabbing to validate the cleaning efficiency and to identify areas of improvement.  A heat map of the microbiological activity on the site can often indicate key areas that may need additional attention.

Once a site has undergone an intensive deep clean, it will set a standard that can then be maintained by the regular cleaning staff.

Final words

Better understanding and implementation of prevention methods will save businesses time and money when dealing with pest infestations and the associated risks. Get in touch with a pest control expert or specialist hygiene consultant  if you are unaware of how your business might be responsible for pest infestations, or if your facility is in need of a deep clean.

  Pest-prevention strategies in food processing premises

NEWS FEATURES FIRE & SECURITY SUBMISSIONS RESOURCES