Field Notes
Insights for your business
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Health inspectors and pests have one thing in common – they can both arrive at a restaurant unannounced. Since the main purpose of a health inspection is food safety, implementing the following procedures to your regular maintenance and sanitation routine at four common pest “hot spots” can help ensure you make the grade.
Start by pest-proofing your restaurant from the outside in:
Use the following tips to make sure storage spaces remain a place for supplies, not a home to pests:
Turn up the heat on pests, so they don’t try to kick it in your kitchen:
Ongoing sanitation is the best way to keep dining areas full of guests, not pests:
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If your business is designated as an essential service provider and is operating during the COVID-19 pandemic, you’re probably already facing a lot of pressure. Between maintaining a hygienic environment, making a profit and providing good service, pest management may not be top of mind. But whether …
Part of helping maintain a pest-free food processing facility involves tracking your Integrated Pest Management (IPM) efforts. For managers, this means having the right documentation on hand to monitor trend data and determine whether changes to the program are necessary. While this documentation is …