For a healthy life through food hygiene and sanitation practices

1. Food Hygiene and Sanitation
Lecture - 1
Prepared By
Md. Iqbal Hossain
Lecturer
Department of Tourism and Hospitality Management
Mirpur University College

2. Why is a knowledge of microbiology essential for a
food handler?
As a food handler, having knowledge of microbiology is essential because it helps in
understanding the basics of food safety and hygiene. Microbiology deals with the
study of microorganisms such as bacteria, viruses, fungi, and parasites. These
microorganisms can grow on or in food if proper precautions are not taken during
handling and preparation.
By having an understanding of microbiology, a food handler can identify the
potential risks associated with different types of foods and understand how to
prevent contamination from occurring. This includes knowing how to store, handle
and prepare different types of foods safely.

3. In addition to this, knowledge of microbiology also helps in identifying
common signs of spoilage such as off odors or discoloration that may
indicate that the food has been contaminated by harmful
microorganisms. This information can be used to help minimize waste
while ensuring that only safe and quality products are served to
customers.
Therefore, a basic understanding of microbiology is crucial for any
individual working within the food industry as it ensures that they have all
the necessary skills required for maintaining high standards when it comes
to handling and preparing safe and healthy foods for consumers.

4. Briefly explain the characteristics of microorganisms.
Microorganisms, also known as microbes, are tiny living organisms that can only be
seen through a microscope. They come in different shapes and sizes and can be found
almost everywhere on earth.
Here are some common characteristics of microorganisms:
➔ Small size: Microbes are very small in size, ranging from 0.2 micrometers to
several millimeters in length.
➔ Rapid reproduction: Many microorganisms have the ability to reproduce
rapidly under favorable conditions, leading to exponential growth rates.
➔ Diversity: There is a wide diversity of microorganisms with different shapes
(e.g., spherical, rod-shaped or spiral), metabolic processes and habitats.

5. ➔ Adaptability: Microorganisms have the ability to adapt quickly to changes in
their environment, such as temperature or pH levels.
➔ Ubiquity: Microbes exist everywhere on earth - air, water bodies like oceans and
rivers; soil; inside our bodies etc
➔ Beneficial or harmful effects: Some microbes provide benefits such as helping
with digestion while others cause diseases like cholera
Understanding these characteristics of microorganisms is important for controlling
their growth and preventing contamination when working with food items or other
sensitive materials where they could pose serious risks either positive or negative
depending on the type involved

6. Describe the beneficial role and harmful role of
microorganisms in food industry
Microorganisms play a crucial role in the food industry. They can have both beneficial and
harmful effects on various aspects of food production, preservation, and safety.
Beneficial Role:
⃣ Fermentation: Microbes such as yeast, lactic acid bacteria and molds are commonly
used to ferment foods like breads, cheese, yogurt etc. These microbes convert sugars into
acids or alcohol which provides unique flavors and textures to these products.
⃣ Preservation: Some microbes produce antimicrobial compounds that help preserve food
items naturally thereby reducing the need for artificial preservatives
⃣ Probiotics: Certain types of bacteria like lactobacillus are added to some foods such as
yogurt which provide health benefits by promoting gut health

7. ⃣ Nutritional value enhancement: Certain microbe produced vitamins (like
vitamin k) enhance the nutritional value of some fermented foods
Harmful Role:
⃣ Spoilage: Some microorganisms can cause spoilage by consuming nutrients
from food materials leading to off-odours or flavours making them
unpalatable
⃣ Foodborne illnesses: Pathogenic microorganisms present in contaminated
raw materials or poor hygiene practices during processing can cause
foodborne diseases when consumed.
⃣ Food contamination: Microbial contamination during processing may lead
to recalls due to potential harm caused by consumption.

8. Write the basic principles of food preservation
Food preservation is the process of extending the shelf life of food items by inhibiting or
destroying microorganisms and enzymes that cause spoilage. The basic principles of food
preservation are as follows:
❖ Removal: Removing moisture from foods, either through drying or dehydration, can help
prevent bacterial growth.
❖ Temperature control: Controlling temperature is one of the most important factors in
preserving food quality and safety. Proper refrigeration, freezing and cooking temperatures
all play a role in preventing microbial growth.
❖ Acidity control: Microbes cannot grow well under acidic conditions so adding acids like
vinegar, lemon juice etc to foods helps preserve them
❖ Salting: Salt acts as a preservative by drawing out moisture from microbes thereby making
it difficult for them to survive
❖ Fermentation: Natural fermentation involves using beneficial microbes like yeast or
bacteria to break down carbohydrates into acid/alcohol which prevents harmful bacterial
growth .

9. Explain at least two methods of food preservation.
Here are two methods of food preservation:
■ Canning: This is a method where food is heated to a high temperature and then
placed in an airtight container like glass jars or metal cans. The heat kills all the
microorganisms present in the food and creates an environment that prevents further
microbial growth. The containers are sealed tightly to prevent air from entering which
could lead to spoilage.
■ Freezing: Freezing involves reducing the temperature of food items below freezing
point (-18°C) which inhibits microbial activity thereby extending their shelf life .This
can be done at home using domestic freezers or industrial freezer units for large scale
operations During freezing, water inside the food forms ice crystals which helps
preserve freshness by preventing bacterial action .The texture may change slightly
after thawing but it does not affect nutritional value

10. What is meant by the term ‘Preservatives’?
Preservatives are substances that are added to food, beverages, cosmetics and other
products to prevent or slow down the growth of microorganisms like bacteria, fungi
and molds that cause spoilage. They help extend the shelf life of these products by
inhibiting bacterial growth thereby reducing the risk of spoilage as well as
maintaining product quality.
Preservatives can be natural or synthetic in origin. Some commonly used natural
preservatives include salt , vinegar, lemon juice while commonly used synthetic
preservatives include benzoates, sorbates etc.

11. Briefly explain that kind of Preservatives.
here's a brief explanation of some common types of preservatives:
➔ Benzoates: These are synthetic preservatives that are commonly used in acidic foods
like carbonated drinks and fruit juices.
➔ Sorbates: Another type of synthetic preservative, sorbates are often used in baked
goods, cheese products, and wine to prevent mold growth.
➔ Propionates: Used primarily in breads and other baked goods, propionates help
prevent the growth of mold.
➔ Nitrites/Nitrates: Often used in cured meats such as bacon or ham , these chemicals
help preserve the color and flavor of meat while also inhibiting bacterial growth .
➔ Sulfites/Sulfur Dioxide: These natural compounds are commonly found in dried
fruits,wine etc where they act as antioxidants/preservatives preventing spoilage by
inhibiting bacterial/fungal growth

12. As a food handler, write down the precautions you will
take to prevent an outbreak food poisoning your
establishment.
As a food handler, here are some precautions I would take to prevent an outbreak of food
poisoning in my establishment:
⧬ Personal hygiene: I will maintain good personal hygiene by washing hands regularly
with soap and water before handling food or touching surfaces that come into contact
with it . Additionally i will wear clean protective clothing/apron/ gloves/hair nets etc
where necessary.
⧬ Proper storage: Food should be stored properly at the correct temperature especially
perishable items like meat , dairy products, cooked foods etc. This means
refrigerating them below 5°C (41°F) and freezing them below -18°C (0°F).
⧬ Thorough cooking: All meats/fish/poultry should be cooked thoroughly to kill any
harmful bacteria present .

13. ⧬ Avoid cross-contamination : To avoid cross-contamination between raw and
cooked foods, I will use separate utensils for each type of food . For example,I
won't use the same cutting board/knife for raw chicken as i do for vegetables
without proper cleaning/sanitizing first.
⧬ Regular cleaning/ sanitizing: Cleaning & Sanitizing surfaces/equipment/tools
used in preparation frequently is important to remove any potential bacterial
contamination from previous usage
⧬ Monitoring supplies: Checking expiry dates on all ingredients purchased
ensures nothing past its shelf life is being used
⧬ Training staff: It's important to train employees on safe food handling
practices,to ensure they understand how to handle different types of foods safely
as well what measures need to be taken in case something goes wrong.

14. List the general guidelines for optimum sanitization.
Here are some general guidelines for optimum sanitization:
✓ Clean the surface: Before beginning the sanitizing process it is important to
clean any debris or dirt from surfaces using soap and water.
✓ Choose a proper sanitizer: There are different types of sanitizers available such
as chlorine-based, quaternary ammonium compounds (QACs) etc. It's important
to choose an appropriate one based on its intended use and concentration level.
✓ Dilute properly: Sanitizers should be diluted according to manufacturer
instructions . Using too much can damage surfaces while using too little may not
be effective in killing bacteria/viruses

15. ✓ Prepare fresh solutions regularly: Solution degrades over time especially when
exposed to sunlight/heat so they should be replaced frequently according to
manufacturer recommendations
✓ Allow sufficient contact time: The sanitizer needs sufficient contact time with the
surface being treated , typically 20-30 seconds at minimum before wiping/rinsing off
.
✓ Use gloves/cloths/sponges appropriately: Gloves,cloths,sponges used during
cleaning/sanitizing must also be cleaned/disinfected between uses with warm soapy
water /appropriate disinfectant solution
✓ Store properly: Store all cleaning agents away from food products in cool dry places
where possible locked up if necessary 8.Train employees : training staff on proper
handling of chemicals will minimize risks of accidents due to improper usage
By following these general guidelines consistently ,you can ensure that your establishment
is sanitized optimally thereby reducing potential sources of contamination which could
lead to infections/outbreaks

16. Difference between cleaning and sanitizing.
Parameter Cleaning Sanitizing
Purpose
Removes visible dirt from
surfaces.
Reduces microbial populations on
surfaces by applying an approved
chemical solution/disinfectant.
Process
Physical process of removing soil
& grime but does not necessarily
kill all bacteria/microorganisms
present.
Chemical process that eliminates
most types of harmful pathogens
which may cause illnesses if
ingested/inhaled/touched .
Methodology
Uses soap/detergent and water to
remove contaminants through
mechanical action.
Kills harmful microorganisms like
bacteria,viruses,fungi present on
surfaces/utensils/tools/equipment
etc .

17. Applicability
Might be sufficient in some
instances such as low-risk areas
e.g offices,restrooms etc with
no direct contact with food
items .
Sanitization is mandatory in
high risk areas e.g kitchens
,food prep areas where there is
direct contact with food items to
avoid contamination/outbreaks
Mandatory requirement
No specific legal requirements
for cleaning frequency /methods
except general duty of care to
maintain hygiene standards-
Adequate training required.-
cleaning should be done before
sanitizing
Mandatory requirement set out
by national/local regulatory
bodies depending on
jurisdiction specifying
concentration levels,time
duration for
application,certification
requirements ,etc.-Adequate
training required -sanitation
should follow proper cleaning
protocols

18. Briefly explain food additives.
Food additives are substances that are added to food products during processing or
manufacturing in order to improve their appearance, flavor, texture, safety and shelf
life. They can be natural (derived from plants/animals) or synthetic (man-made).
Examples of common food additives include:
❖ Preservatives like benzoates, sorbates etc help prevent spoilage by inhibiting
bacterial/fungal growth .
❖ Flavor enhancers such as monosodium glutamate (MSG), which are used to
enhance the taste of processed foods.
❖ Coloring agents like carotenoids ,anthocyanins etc used for aesthetic purposes

19. ❖ Emulsifiers/stabilizers: These ingredients help mix substances that
would normally separate like oil and water .They also maintain
consistency/thickness in products e.g salad dressings,mayonnaise
❖ Sweeteners: Natural/artificial compounds added to sweeten
foods/beverages without adding calories/sugar content thereby
providing a healthier alternative
❖ Antioxidants: Compounds that protect against oxidative damage
caused by free radicals formed during metabolic processes
/inflammation e.g vitamin C,E etc

20. What do you know about food contamination?
Food contamination refers to the presence of harmful substances in food that
can cause illness or injury if consumed. Contaminants can be physical,
chemical or biological in nature and may come from a variety of sources.
Contamination can occur at any stage along the food supply chain -from
primary production through to preparation/serving- with potential serious
health implications ranging from mild symptoms such as
nausea/diarrhea/vomiting to severe/life-threatening illnesses

21. Explain how we can prevent cross - contamination in
food industry
Cross-contamination is the transfer of harmful bacteria or other pathogens from one surface,
utensil, or food item to another, which can lead to foodborne illnesses. In the food industry, it's
important to prevent cross-contamination at all stages of production and handling. Here are some
ways that we can prevent cross-contamination:
⧫ Separate raw and cooked foods: Raw meat/poultry/seafood should be kept separate from
cooked foods/equipment/tools /utensils etc during storage/preparation in order to avoid
bacterial contamination .
⧫ Use different cutting boards/knives: Cutting boards/knives used for raw meats/fish/poultry
should not be used for vegetables/fruits without proper cleaning/disinfecting first.
⧫ Proper hand washing: Food handlers must wash their hands thoroughly with soap and
water before handling any food items , after using restrooms/clearing garbage etc.

22. ⧫ Appropriate PPE usage: Employees must wear appropriate protective
clothing/aprons/gloves/hair nets/masks where necessary especially when dealing with
high risk areas e.g butcheries/bakeries
⧫ Cleaning/sanitizing surfaces frequently: All surfaces,equipment/tools etc coming
into contact with food products must be cleaned/sanitized regularly especially between
uses by different types of ingredients/foods . This includes floors,countertops,cutting
boards,kitchen utensils,chopping knives etc
⧫ Monitoring supply chain: Suppliers/vendors need to ensure compliance with hygiene
standards/regulations while also checking expiry dates on ingredients purchased
ensures nothing past its shelf life is being used
⧫ Training staff members properly: Staff members need adequate training regarding
safe handling practices as well as what measures they need to take in case something
goes wrong including reporting potential hazards/incidents immediately

23. What is the meaning of HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is a
systematic approach to food safety that is used in the food industry to
identify, evaluate, and control potential hazards at every stage of the
food production process from raw material acquisition to finished
product delivery.

24. State the type of hazards.
Here are some types of hazards that can be present in food products:
⧪ Physical hazards: These include foreign objects such as glass, metal fragments, hair
etc which may fall into the food accidentally during production/handling.
⧪ Chemical Hazards: These include toxic substances like pesticides,cleaning agents
,heavy metals (lead,cadmium) which unintentionally contaminate food products during
processing/storage
⧪ Biological Hazards: These include bacteria,viruses,molds/fungi that grow on foods
under certain conditions especially where sanitation/hygiene protocols are not properly
followed . They also occur when contaminated raw materials are used for preparation
e.g meats,fish,poultry,eggs etc

25. ⧪ Allergenic Hazards: Food allergens/substances capable of triggering allergic
reactions among individuals with allergies/sensitivities e.g nuts,wheat,dairy,soy
⧪ Nutritional Hazards: Excessive intake/deficiency of specific
nutrients/vitamins/minerals resulting from poor dietary choices /processing
methods can lead to adverse health effects .
⧪ Psychological hazards: This includes factors like stress/anxiety related to
concerns about safety/quality/nutritional value of food items consumed over time
It's important for manufacturers/producers to identify and assess these risks at all
stages along the supply chain while also implementing appropriate control measures
so as minimize their potential impact on consumers' health/well-being

26. Explain the steps to be followed in the HACCP Process
elaborately.
The HACCP (Hazard Analysis and Critical Control Points) process is a systematic approach to
food safety that involves seven principles. Here's an elaboration of the steps involved in each
principle:
★ Conducting a hazard analysis: This first step involves identifying any potential hazards
that could occur during each phase of the production process, from raw material acquisition
through to delivery of finished products. The goal is to identify all possible sources of
contamination or other types of hazards.
★ Determining critical control points (CCPs): These are specific points in the production
process where controls can be applied to prevent or eliminate identified hazards. Examples
include cooking, cooling, packaging and storage among others. So for instance if CCP 1 was
determined as 'cooking' then it would be important establish parameter limits such as
temperature/time required for cooking

27. ★ Establishing critical limits: Specific parameters must be established at each CCP which serve as
reference point e.g cooking temperatures/time/PH levels etc .These limits should not exceed
regulatory standards/recommended guidelines
★ Monitoring CCPs: Regular checks on CCPs must be done periodically to ensure they are
functioning properly .This can involve visual inspections ,using monitoring equipment(e.g
thermometers),sampling/testing procedures
★ Taking corrective action: If there's deviation from set standards /critical limit values ,corrective
action should be taken immediately including stopping operations until issue has been resolved .
★ Verification/validation of effectiveness: Periodic review/evaluation & testing of implemented
processes should take place by qualified personnel .This helps verify whether HACCP system is
achieving its objectives .
★ Documentation /Record keeping: it's important maintain records/logs/data related with all
aspects of implementation so as track progress/compliance over time.This includes documentation
about who did what when,evidence-based data supporting decisions made etc

28. When is hand-washing essential?
Hand-washing is essential in preventing the spread of harmful bacteria and viruses that can
cause illnesses. Here are some specific situations where hand-washing is particularly
important:
❖ Before handling food: It's crucial to wash your hands thoroughly with soap and
water before handling any food items, especially when preparing raw
meat/poultry/seafood which may contain harmful microorganisms.
❖ After using the bathroom: Hands should be washed immediately after using
restrooms or changing diapers to prevent contamination from fecal matter .
❖ After coughing/sneezing/blowing nose: Respiratory droplets containing
bacteria/viruses can easily transfer onto surfaces including hands thereby increasing
chances of infection .

29. ❖ Before/after caring for a sick person: This includes anyone who might have
contracted an infectious disease - washing hands frequently reduces risk of
contracting/transmitting illness.
❖ After touching animals/pets: Animals carry germs/bacteria/viruses on their skin/fur
which could infect humans if not properly cleaned off
❖ After cleaning/disinfecting surfaces/equipment/tools: Cleaning
agents/disinfectants used during routine cleaning procedures e.g bleaches/ammonia-
based products etc may cause skin irritation/allergic reactions if not properly rinsed
off
It's important to note that while hand sanitizers are convenient alternatives ,they're less
effective than traditional hand washing with soap/water .Therefore proper
training/enforcement regarding safe hygiene protocols must be emphasized within
institutions/businesses so as minimize risks associated with outbreaks.

30. Describe hand-washing procedure in brief.
Here's a brief description of the hand-washing procedure:
1. Wet your hands with clean running water (warm or cold) and apply soap.
2. Rub your hands together to create lather. Be sure to get the backs of your hands,
between your fingers, and under your nails.
3. Scrub for at least 20 seconds - singing "Happy Birthday" twice is an easy way to
time yourself!
4. Rinse thoroughly with clean running water .
5. Dry thoroughly using a clean towel/paper towels .If possible use single-use paper
towels/hand dryer

31. State the name of some hand washing chemicals and
sanitizers
✓ Soap: This is the most commonly used chemical for hand washing, it works by
breaking down oil/dirt on hands while also killing bacteria/viruses etc.
✓ Alcohol-based Hand Sanitizers: These contain a high percentage of alcohol (60-95%)
which kills germs/bacteria effectively when rubbed into hands until dry .
✓ Chlorhexidine Gluconate: A powerful antiseptic/disinfectant often used in healthcare
settings to reduce bacterial counts on skin prior to surgery.
✓ Benzalkonium Chloride: Another type of antiseptic/disinfectant that can be found in
many over-the-counter sanitizer products
✓ Povidone-Iodine solution: Used as disinfectants/germicides particularly in medical
environments .

32. Differentiate between hygiene and sanitation
Parameter Hygiene Sanitation
Definition Refers to personal practices that promote health
and prevent disease.
Relates to the maintenance of public
health by creating clean
environments.
Activities Involved Handwashing, bathing, brushing teeth etc. Cleaning public spaces like streets,
markets or waste disposal systems.
Emphasis on Individual actions for maintaining cleanliness
and preventing illness.
Community-wide efforts towards
providing healthy surroundings for
everyone.
Aimed at Preventing spread of infectious diseases
through proper practices like washing hands
frequently etc.
Reducing the risk of communicable
diseases by managing waste disposal
mechanisms properly , ensuring
clean water supply etc .

33. Write down the reasons of food spoilage
Here are some reasons why food spoils:
❏ Bacteria: Certain types of bacteria thrive in food and can cause spoilage through
their metabolic activities which break down the nutrients and produce waste products
that make the food smell/taste bad.
❏ Enzymes: Many foods contain enzymes which help with various processes like
ripening or breaking down certain compounds but when not controlled properly they
can lead to spoilage by causing changes in texture/odor/flavor etc .
❏ Molds: Molds are fungi that grow on surfaces of some foods especially those with
high moisture content like breads , fruits .They release spores into the air as they
grow which may be harmful if ingested

34. ❏ Yeast: Yeasts are another type of microorganism that contribute to spoiling
foods via fermentation process often seen in alcoholic beverages or baked
goods.
❏ Physical damage: Food items may become spoiled due to physical factors
such as bruising/crushing during handling/transportation/storage leading to
rapid deterioration.
It's important for individuals /food handlers to take steps towards proper
storage/handling practices including refrigeration, temperature control, avoiding
cross-contamination etc.to prevent spoilage and maintain freshness

35. Discuss the types of contaminants found in food. Suggest
five simple measures to prevent contamination in food.
Here are the types of contaminants that can be found in food:
➔ Biological Contaminants: These include bacteria, viruses, fungi and parasites that can cause
serious illnesses when consumed.
➔ Chemical Contaminants: These refer to substances such as pesticides , heavy metals ,
cleaning agents etc which find their way into food via various sources like soil/water
contamination, use of certain agrochemicals /food additives .
➔ Physical Contaminants: This includes objects like stones/glass/metal fragments or other
foreign materials which unintentionally end up in foods during
production/packaging/processing stages leading to choking hazards/injury if ingested .
➔ Allergens: Certain people are allergic/sensitive to certain ingredients e.g nuts,eggs,milk etc
therefore it's important for manufacturers/businesses to label products properly and avoid
cross-contamination so as not expose consumers with allergies.

36. Here are five simple measures to prevent contamination in food:
➢ Wash Hands: Proper hand washing is the most effective way to prevent contamination
of food with bacteria and other microorganisms.
➢ Use Clean Utensils and Equipment: All utensils, dishes, cutting boards, knives, etc.,
used for preparing or serving food must be kept clean at all times.
➢ Store Food Properly: Ensure that raw meat/poultry/fish are stored separately from
ready-to-eat foods .
➢ Cook Food Thoroughly: Cooking meats,poultry,fish etc thoroughly helps kill off any
harmful bacteria/pathogens that may cause illness when ingested .
➢ Train Staff: Regular training sessions can help educate employees about importance of
good hygiene practices ,proper handling/storage procedures , preventing cross-
contamination etc.

37. Danger Zone
The "Danger Zone" in food hygiene and sanitation refers to the temperature range at
which bacteria can grow most rapidly on foods. The danger zone is between 4°C/40°F
and 60°C/140°F, with the ideal temperature for bacterial growth being around
37°C/98.6°F – equivalent to human body temperature.
When food is left within the danger zone for too long, it increases the risk of harmful
bacteria multiplying to dangerous levels that could cause illness when consumed. This
means that perishable items like meat,poultry,fish,dairy products etc should be kept
refrigerated or frozen below 4C /40F until ready to use or cook .

38. UHTS
UHTS stands for "Ultra High Temperature Sterilization." It is a process used in the
food industry to sterilize liquid products such as milk, juices and cream. UHT
treatment involves heating the product to an extremely high temperature of around
135°C/275°F for just a few seconds, then rapidly cooling it down.
This process helps in killing any bacteria or microorganisms present in the liquid
product and extends its shelf life up to several months without refrigeration . The
extended shelf life means that these products can be stored at room temperature until
opened which makes them convenient for use in areas where refrigeration may not
always be possible .

39. ISO
ISO stands for International Organization for Standardization. It is an independent,
non-governmental organization that develops and publishes standards for various
industries across the world to ensure quality, safety, and efficiency.
ISO has developed more than 23,000 international standards covering almost every
industry including manufacturing, construction ,healthcare ,food technology etc
.These standards are designed to help businesses improve their operations by
providing guidelines on best practices in areas such as quality management
systems, environmental management systems and information security
management among others.

40. BSTI
BSTI is the acronym for Bangladesh Standards and Testing Institution, a government
organization in Bangladesh responsible for developing and implementing national standards,
testing products, and ensuring quality control of goods produced both domestically and
imported into the country.
BSTI develops national standards covering various sectors including food, agriculture,
textiles etc., certifies products that comply with relevant regulations/standards through a
certification process which involves inspection/testing/auditing, conducts regular inspections
at manufacturing sites as well as retail stores to ensure compliance with established
regulatory guidelines.
It also offers consumer protection services like complaint handling mechanisms,resolving
disputes related to product quality/safety etc., conducts public awareness campaigns
regarding safe use/consumption of products aimed at educating consumers on how best to
protect themselves from harm while promoting economic growth through trade facilitation.

41. Pest Control
Pest control is the process of managing or eliminating unwanted insects, rodents, and other
pests that can cause damage to property, harm human health, or create an inconvenience.
The primary goal of pest control is to prevent pest infestation by implementing preventive
measures such as proper sanitation practices, sealing cracks and crevices in buildings to
eliminate entry points for pests.
When a pest problem does occur, various methods may be used for controlling it including
chemical pesticides,fumigation techniques,biological controls which involve the use of
natural enemies like predators/parasites/pathogens etc.,and physical/mechanical methods
like trapping,mowing,cultivation etc. These methods are selected based on factors such as
the type/severity of infestation,the location/size of affected area,and environmental
considerations.Pest control plays a vital role in maintaining public health,safeguarding food
supplies and preventing economic losses caused by pest damage.