Ask The Pest Professionals: 1.800.222.2908
June 21, 2017

Keeping Patio Pests Away From Your Business This Summer

Warm nights and sunny days make the perfect setting for outdoor seating, and businesses know it. Whether your customers are basking in the sunshine all day or gathered around a campfire in the evening, the patio often becomes a much-beloved gathering point for many summer evenings - and that’s why the presence of pests near your patio can pose a serious problems for your summer fun.

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July 26, 2016

Checking Your List Twice: Pest Management Is The Most Critical Part of Your Audit

Audit

If there is any industry where pest control is a make-or-break determinant for a safe and successful business, it’s the food and pharmaceutical industry. The rigorous standards that food, beverage, and pharmaceutical processing facilities must adhere to grant very little flexibility and even less for pest management in particular. Though your staff may be qualified for general maintenance of the facility, it is essential to have professionally trained technicians well-versed in commercial standards keeping pests out of your business.

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January 31, 2016

Protecting Your Restaurant from Rodents

Rodents found in a restaurant pose a serious threat to the business’s food safety programs and can irreparably damage its reputation. A rodent issue can result in an immediate shutdown, resulting in a permanent loss of formerly loyal customers. Especially during the fall and winter months, rodents will enter your restaurant for food, water, and shelter from the cold. Working with a professional pest control team can help you eradicate an existing rodent issue and/or take steps to prevent one from occurring in the first place.

Additionally, a professional team can keep detailed records of all the steps taken -- including proactive measures -- and record logs of rodent activity in traps, which can win you a higher score when the Health Inspector visits. In order to avoid a rodent problem, you must take steps to deny them the three things they are seeking; food, water, and shelter.

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December 28, 2015

Best Practices For Pest Management In Supermarkets

effective practices for supermarket pest controlThe expectations of customers can place a great deal of pressure on any food-handling business. Patrons are justified in presuming that their restaurants, food processing facilities, and grocery stores meet or exceed acceptable standards of quality and cleanliness to ensure that their food products are safe to eat.

The pests most frequently found in supermarkets include German cockroaches, flies, mice, pantry pests, and birds. All of these pests have been known to carry pathogens that cause deadly diseases, and pose a serious threat to the health of your employees and customers. Furthermore, a single pest sighting can ruin the reputation of your business and cause formerly loyal customers to take their business elsewhere. Pest infestations can happen virtually anywhere in a supermarket, but are most often found in the cold cuts department, the bakery, produce sections, employee break areas, and trash areas.

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November 10, 2015

Food Safety Inspections And Audits: What’s The Difference?

difference between food safety inspection and auditA site audit can be a potentially nerve wracking endeavor. While many food-handling facilities  might consider a safety audit to be a pain, they also know that audits are necessary to ensure the quality and safety of food products before they are distributed to consumers. Insects and rodents can spread numerous deadly diseases, which is why pest control accounts for such a large portion of food safety programs. Yet many facility associates aren’t clear on the difference between safety inspections and audits.

What’s The Difference Between An Inspection And An Audit?

An inspection is a comprehensive physical examination of a facility and equipment, employee practices, and inventory. The primary goal of an inspection is to collect data to determine whether a company’s operations remain within compliance of specified plant programs — particularly food safety standards. Inspectors are encouraged to highlight not only negative conditions, but positive practices as well, since positive reinforcement can encourage and motivate personnel to develop favorable behaviors.

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