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Ingredients Leading to a Pest Problem in Your Food Processing Facility

Imagine yourself in the classic movie Honey, I Shrunk the Kids. You’re surrounded by giant Cheerios, fruit, nuts and more. While the characters in the movie may have been frightened, this is your food facility from a pest’s point of view – a haven of edible delights. And it doesn’t take much food or water to look like an oasis from their perspective.

Your raw ingredients provide ample sustenance for a wide range of pests. In particular, moths, beetles and mites like to burrow into your stored products, which is their primary food source. Be sure storage containers are airtight and stored off the floor and away from the walls to help prevent damage and contamination.

Although dry food may be the big draw for some pests, others seek a different substance to “wet” their appetite. Secondary feeders, like small flies, spider beetles and silverfish, will hone in on areas with abundant moisture. In addition to these pests, excessive dampness can lead to mold, mildew and possible structural damage. Signs that you have a moisture problem include sticking windows, musty odors and peeling paint.

Product safety is of the utmost importance to you and your facility, which means pest control is a priority. Unfortunately, the very nature of your business presents pests with ready access to the necessities. And because with a large facility and small pests, it’s important that a key ingredient in your pest prevention strategy is knowing “hot spots” most likely to attract pests. Get the inside track when you download our free guide: Outside In: Mapping Food Manufacturing’s Pest Hot Spots.

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The Top 3 “Hot Spots” Inside Your Facility

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