Pests like insects, rodents and birds can contaminate food and spread diseases if not properly controlled. Effective pest control requires maintaining good sanitation practices, using chemical treatments appropriately, and preventing pest entry and breeding. Key pests in catering establishments include houseflies, cockroaches, rats and mice. Controlling these pests involves removing their food and shelter sources, using baits and traps, sealing cracks and openings, and applying approved insecticides in problem areas. Ongoing pest prevention through sanitation is crucial to avoid contamination and legal issues.
Our trained professionals are one call away from you. Call us and get rid of termites and save your property and family. Hiring a professional pest control service will save your time & save you .Get rid of your pest infestation and get them eliminated by our well-trained professionals so that it does not recur and disturb your peaceful life.
Pest Management In Commercial Food EstablishmentsDarren Kincaid
Environmental Health Services, a Pest Control comapnay specializing in eco-sensitive pest solutions, presents an extremely informative presentation on how pests, rodents, and insects can be controlled in commercial food establishments.
Want to know how to protect your food stores and stuffs from common pests? We can help. For more info you can visit: http://www.excelenvironmental.co.uk
Pest control is important in so many ways. First of all, we have to keep the pest in our homes under control, because otherwise we would become flooded with insects that may transmit diseases or ruin our houses.
How to control pest or manage pest is explained in this PDF with methods. All about the pests and the types of pest are also described in this PDF.
SHAHIDUL ALAM
Our trained professionals are one call away from you. Call us and get rid of termites and save your property and family. Hiring a professional pest control service will save your time & save you .Get rid of your pest infestation and get them eliminated by our well-trained professionals so that it does not recur and disturb your peaceful life.
Pest Management In Commercial Food EstablishmentsDarren Kincaid
Environmental Health Services, a Pest Control comapnay specializing in eco-sensitive pest solutions, presents an extremely informative presentation on how pests, rodents, and insects can be controlled in commercial food establishments.
Want to know how to protect your food stores and stuffs from common pests? We can help. For more info you can visit: http://www.excelenvironmental.co.uk
Pest control is important in so many ways. First of all, we have to keep the pest in our homes under control, because otherwise we would become flooded with insects that may transmit diseases or ruin our houses.
How to control pest or manage pest is explained in this PDF with methods. All about the pests and the types of pest are also described in this PDF.
SHAHIDUL ALAM
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
Hi Friends,
Trust you all are well,
This presentation for all Hospitality Industry Professionals/Students
Please Keep sharing this to all who need it and comment for me for more presentations.
Please Keep Posting your comments. Many More to come soon
for download please mail me at rasrgm@gmail.com
Best services and scientific technique use for control pest and termites
Termite pest control
Cockroach pest control
Rodent pest control
Garden Treatment
Carpet Treatment
Insects pest control
Bed Bug controls
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
Hi Friends,
Trust you all are well,
This presentation for all Hospitality Industry Professionals/Students
Please Keep sharing this to all who need it and comment for me for more presentations.
Please Keep Posting your comments. Many More to come soon
for download please mail me at rasrgm@gmail.com
Best services and scientific technique use for control pest and termites
Termite pest control
Cockroach pest control
Rodent pest control
Garden Treatment
Carpet Treatment
Insects pest control
Bed Bug controls
Biology of vertebrate and there managementMANISH JADHAV
The vertebrates of greatest pest importance to humans are the bats, bird, commercial mice and rats and squirrel which either roost or nest on or within human structures or nearby. These animals are not only a nuisance, but they may damage or destroy the property, eat and contaminate stored food. For example, bats may transmit rabies; bat and bird droppings are a common source of the respiratory fungal diseases histoplasmosis; rat and mice are vectors of the food poisoning, rat-bite fever, murine typhus.
Mosquitoes vectors of malaria and their controlnelson oru
Mosquitoes: introduction
There are about 3000 species of mosquito, of which about 100 are vectors of human diseases
Mosquitoes and ticks account for the majority of transmissions of the most important vector-borne diseases, although some close relatives of mosquitoes also get involved, including sand flies and black flies.
Mosquitoes: behavior
Female mosquitoes feed on animals and humans
Attracted by the body odours, carbon dioxide and heat emitted from the animal or person
Some species prefer biting at certain hours, for example at dusk and dawn or in the middle of the night
Feeding usually takes place during the night but daytime biting also occurs
Some species prefer to feed in forests, some outside of houses, others indoors.
this ppt describes the importance of medical entomolgy.contents are described using pictograms and photographs.useful for students of mbbs and for teaching purposes.
Besides being a nuisance pest, ies pick up harmful bacteria from waste, disposed food and water. They potentially transmit a wide range of diseases including cholera and typhoid fever to people.
The non-biting flies are one of the most important pest group because they are not only nuisance pests, but many are also important in disease transmission.
2) Flies feed on a variety of food materials but most of those of structural importance develop in either fermenting or decaying organic matter, although a few are parasitic on other animals. Fly control is often quite challenging because their larval developmental sites must usually be located and eliminated for success, and these sites may be some distance from where the adults are nuisance. Also, flies may invade the walls and attics of structures in large numbers to overwinter, presenting winter-time control challenge.
Mosquitoes belong to the insect family Culicidae, with over 3,000 species known to exist throughout the world. They are blood-suckers and because of this habit, they may vector and transmit some of the most significant infectious disease of humans and animals alike including malaria, equine encephalitis, dog heartworm, filarial nematodes, e.t.c. mosquitoes can be found in a wide variety of habitats including stagnant water, swamps, weedy sides of streams, e.t.c. changes in the environment such as rainfall changes, agricultural changes, and human habitations can however afftect their distribution. The control of mosquitoes involves the use of Insecticides-treated (bed) nets (ITNs), predators such as mosquito fish, Gambusia, larvacides, Indoor Residual Spraying (IRS), use of mosquitos’ repellents, and the elimination of breeding sites. In order for the control strategies to be effective, studies on the biology and ecology of mosquitoes should be encouraged.
Good Manufacturing Practices (GMP) are designed to assure that the foods are produced under hygienic conditions, and that microbiological, chemical and physical hazards were prevented (Gardner, 1999; Sheridan, 2000). Establishing procedures for pest control is an important component of GMPs. Pests are harmful organisms and can cost the food industry billions of dollars each year (Marriott, 1991). The pests of primary concern are insects and rodents and they are responsible to spread disease through foods. Rodents and insects carry pathogenic bacteria both internally and on their bodies. Birds sometimes may become a problem in food processing area and pose a potential public health hazard also (FAO, 1997).
CONTROL
Pests should be destroyed without chemicals, if feasible, because of the potential danger of pesticides. But these techniques are not always as effective as it should be. Therefore it is necessary to use pesticides. The best method for the control of insect infestation centres on good sanitation or housekeeping with the use of pesticides under the supervision of a licensed operator. An integrated chemical control and sanitary practices can be more effective and more economical.
Top management should identify a responsible competent person to develop a pest prevention and control program and give them the necessary support to carry out the program. The pesticides should be used in accordance with label instructions. Persons who apply pesticides in the plant have a responsibility to use the right and approved pesticide, to apply it correctly (according to label instructions), and to be certain there is no hazard to man or the environment (Schuler et al. 1999).
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
1. PEST CONTROLIntroduction
Pests have been a nuisance to mankind from time immemorial. With thee
advancement of science, there is now a better understanding of the various
sanitary practices, chemical treatment and better facilities are available to
enable effective pest control. A vigilant food service worker can play an
important role in protecting food from contamination and wastage and in
maintaining the reputation of the catering establishment. Proper
understanding of why pest control measures are needed is essential.
Created by
PRABAL MUKHERJEE
LECTURER
INDIAN HOTEL ACADEMY
2/22/2019
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2. PEST CONTROL
IMPORTANCE OF PEST CONTROL
1. Contamination : Contamination of foods leading to food poisoning and other serious
diseases in humans, is a major hazard of a pest infestation. This is so because pests
move from dirt to food and transfer harmful microorganisms to it.
2. Legal Requirement : According to Prevention of Food Adulteration Act (1954), If any
food article consists either wholly or in part of any filthy, putrid, rotten, decomposed or
diseased animal or vegetable substance or is insect infested or is otherwise unfit for
human consumption it is deemed to be adulterated. Serving adulterated food is
punishable by law.
3. Wastage and Destruction : Ten percent of the world’s total harvested cereals are
destroyed by rodents and insects, which if saved could feed 260 million people. Rodents
are known to destroy pipes, insulation and cables. Termites and textile pests cause grave
damage to the woodwork and upholstery. Beetles, weevils warehouse moths destroy
commodities, making them unfit for consumption. Rodents contaminate much more food
with their hair and droppings than they actually eat.
4. Reputation : The reputation of any catering establishment depends largely on the
prevailing hygienic conditions. Flies hovering over uncovered food and insect body parts2/22/2019
2
3. PEST CONTROL
CLASSIFICATION OF PESTS
Pests commonly found in a catering establishment can be
classified in the following categories:
Insects which include house flies, fruit flies, firebrats flies,
cockroaches, silverfish, and firebrats and grain insects.
Rodent which include rats and mice, and animals and birds
which includes cats, dogs, crows, sparrows and pigeons.
Housefly
The housefly is one of the filthiest pests and is found all over
the world. It has hairy body, three pairs of legs, each having a
pad with glandular hairs. Secretions from these pads enable dirt
and germs to stick to it, which is later transferred to food.,
equipment or any other surface it lands on.
2/22/2019
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4. PEST CONTROL
a. Flies cannot chew solid foods so they vomit on food to liquefy it . Then
they suck up the liquid. Vomit contains harmful microbes.
b. While feeding they drop excreta which contains pathogens. Fly specks
include light drops of vomit and dark particles excreta.
c. They have hair on their limbs which helps them carry bacteria from one
place to another.
Flies spread diseases of the intestine, nose and throat. Serious illness like
tuberculosis typhoid, cholera etc. are the results of poor sanitary conditions.
A single fly can carry 280,00,000 bacteria in its alimentary canal and 50,00,000
bacteria on its hairy body and feet.
2/22/2019
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5. PEST CONTROL
The fly has a powerful sense of smell and is attracted to uncovered
garbage, dirty toilets, food wastes, empty food packets, cartons, used single
service items, etc. It breeds close to its source of food in damp, filthy areas.
The fly most active in temperature between 26 to 32 degree centigrade. Flies
are attracted to light and being winged insects, affected by wind currents.
CONTROL MEASURES
1. Environmental sanitation can be achieved by proper disposal of
garbage, decaying food, animal carcasses and other wastes.
2. All food wastes should be held in tightly covered bins and preferably
refrigerated to reduce decay and fly activity. Clean garbage containers
thoroughly.
3. Protective display of food using fly proof cupboards wire gauze covers
etc. should be practised.
4. Adequate fly proofing of doors and windows of kitchens and food service
areas helps prevent their access to food. Self-closing doors and windows
prevents their entry.
5. Air currents and curtains protect the establishment from the entry of
insects and dust. They are mounted outside and above the door. 2/22/2019
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6. PEST CONTROL
Others preventive measures for house fly
Various insecticidal sprays, aerosols and pallets are
effective in controlling fly populations.
Poisonous baits and fly trips are a combination of an insect
attracting food like sugar and an insecticide. This bait should
be used outdoor only.
Fly swatters can be used except food production, storage
and service areas as they are contaminated and spread dead
insects body parts when they are used.
Insect Light Traps use ultra violate light to attract the flies.
It is set in an electrified grid which immediately kills any
insect flying through it. Dead insects fall in a pan which
should be emptied regularly.
2/22/2019
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7. PEST CONTROL
COCKROACHES
The cockroach is another resilient pest known to man. It is
filthy and gives off a foul odour. Cockroaches contaminate
unprotected food, utensils an other surfaces. They travel
from sewers to garbage dumps. En-route, they collect
numerous disease-causing microorganisms on their bodies and
in their stomachs. Uncontrolled cockroach infestations could
spread diseases such as diarrhoea, dysentery, typhoid fever,
intestinal worms and food poisoning. They prefer to venture
at night as they are sensitive to light. Cockroaches appearing
in day time indicates a heavy build up.
CONTROL MEASURES
1. Persistent efforts at maintaining good sanitary conditions
is the key to cockroach control. Covering dustbins at night,
keeping food service areas free from dirt and food particles
as well as prompt garbage disposal are essential. 2/22/2019
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8. PEST CONTROL
2. All cracks and crevices should be properly sealed
3. Good lighting and ventilation prove to be a deterrent to
pests favouring dark, damp places to rest and breed.
4. Protect food from contamination by proper storage.
Scrutinising bags and sacks for insect eggs and body parts,
helps check the entry of these pests into the premises.
5. Permitted insecticides should be applied to cracks and
crevices, undersides of tables, cupboards, equipment,
behind sinks and other areas likely to harbour these pests.
6. Cockroach traps should be installed over drains.
2/22/2019
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9. PEST CONTROL
RODENTS
It is mainly the rats and mice belonging to this group that trouble human kind. Equipped with a
pair of sharp, chisel-like teeth, they gnaw into plastic, cardboard and other thin food
containers. Rats re voracious eaters and are known to destroy food grains and standing
crops. They devours egg, attack poultry and their burrowing habits causes structural damage
to buildings.
In India, the roof rat, the sewer rat and the common house mouse cause maximum damage in
homes and establishments. They reproduce very rapidly. A pair of rats, if left unchecked, can
turn into an army of rats.
Rodents are host to many disease causing ectoparasites and endoparasites. The rat flee
found on rodents helps spread the dreaded bubonic plague among the rodent population and
eventually to humans. Various dieses are spread to humans like Typhus fever, Salmonellosis
and Amoebiasis through rodents.
Knowledge of the habits of the rats and mice would render rodent control more effective.
2/22/2019
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10. PEST CONTROL
Rats share food and water and venture longer distances (about 30 meters or 100 ft.)
from their nesting places. They are suspicious of new surroundings, changed floor
plans, rearranged furniture and equipments and new feed articles.
Consequently, a single bait, left undisturbed over a period of time, would suffice to
control a large number of rats. They need to drink water often, thus removal of their
water supply would make the environment less favourable to them.
Mice, however, do not share their food and nests, venture only up to 3-4.5 (10 to 15
feet) from their nests and can do without water for long periods of time. They
constantly nibble at food and are not suspicious of unusual food articles and new
surroundings. Hence many traps are required to be set up. Also doing away with their
water source will not necessarily control the mice menace.
2/22/2019
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11. PEST CONTROL
Rodent infestation can be detected by:
Odours which emanate from their urine.
Marks left behind from gnawing and their claws. Their presence can also be ascertained by
their foot marks inn split flour, dust etc.
Sounds they make while eating and scurrying about. Their presence during the day is a sign
of a heavy infestation, as they are otherwise sensitive too light and prefer to come out in
the dark.
The runaway marks they make from their breeding places to the source of food and water.
These pathways are dark and greasy due to the grease found on the rodents’ body. Finding
these trails helps in placing baits and traps near the breeding places.
2/22/2019
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12. PEST CONTROL
Excrement in the form of droppings are a sure sign of their presence. In fact, the
size of the droppings helps to determine a rat or a mice infestation.
The rat stool is larger (20 mm or ¾ inch) than the mouse stool(6 mm or ¼ inch).
Fresh shiny stools confirm their presence in the establishment.
Burrows which are seen in places surrounding the building, like fences, spaces in
the foundation and pathways, also indicate their presence.
The presence of rodent carcasses is an indication of a pprebvailing rodent menace.
2/22/2019
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13. PEST CONTROL
CONTROL MEASURES
Effective rodent-control is possible only if the food handler is made aware of
all the steps involved and the sequence in which prevention and elimination
should be carried out.
Rodents are intelligent, agile and can easily adapt to a changed environment.
The rate at which they breed can prove to be economically damaging to any
catering establishment. Besides, the fact that they carry and transmit many
serious diseases, makes rodent control and elimination all the more essential.
For this active cooperation of all food service personnel and, if necessary, even
assistance from pest control agencies is required.
2/22/2019
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14. PEST CONTROL
PREVENTING RODENT INFESTATION
1.Deny Entry: Rodents gain entry through open drains, doors, windows, ventilators, openings,
around water pipes, sewers, by burrowing around weak construction points and faults in the
foundation. Good planning, designing and engineering at the time of construction tight fitting,
drains are fitted with wire mashes, spaces around pipes, at points where they penetrate the wall
of buildings, are closed with concrete to burrowing.
2. Deny Breeding Space: Store rooms and kitchens provide perfect sanctuaries for rats and
mice. Rodent’s preferences for dark, dirty, undisturbed places would imply that ample lighting,
good housekeeping and high standards of tidiness could get of their breeding areas. Here
again, good building designs, properly installed fixtures and fittings and placement of bins and
equipments above ground level to facilitate cleaning would ensure effective control. Keeping the
surroundings clear of unwanted foliage and unwanted material together with protected
garbage and its prompt disposal, will deny rats places to rest and multiply.
2/22/2019
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15. PEST CONTROL
3. Making The Environment Less Attractive To Rodents: This can
be achieved by protecting the food supply using wire meshing and
by keeping sacks of flour off the floor and away from the wall.
Floors and work surfaces should be properly cleaned to remove,
dust, scraps of food, crumbs and wastewater, in order to cut off the
food and water supply to rodents. Locating, destroying and sealing
burrows with cement and wire meshes will also help.
2/22/2019
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16. PEST CONTROL
2/22/2019
16
Killing the rodents
Destruction of rats and mice is brought about by trapping and
Poisoning them. Trapping rodents seems preferable to poisoning
them as poisoned rodents return to their nesting places to die.
The decaying carcasses give off a foul odour and also attract other
Pests and germs. Immediate disposal of these dead rats is essential.
1. Trapping : Using traps is an effective method of eliminating a rat
Population. Using a number of traps, locating their runways and
Placing two traps in opposing and at an angle of 90 degree to the
Wall to catch them moving to and from their nests ensures the
Trapping of maximum number of pests.
17. PEST CONTROL
Various types of traps available are:
a. The snap type or break type trap in which only one
rat can be caught at a time.
b. Glue traps, the rat sticker or adhesive pad where
rodents get stuck and entangled.
The latest innovation in trapping rats and mice and
other insects and reptiles is the non-poisonous, non-
hazardous and environment friendly glue traps and
boards. These trays that contain a non-dry glue is
secured to the floor. The glue instantly catches the
rodents, reptiles and roaches once they make contact
with the glue. This is a clean and environment friendly
way of trapping pests.
2/22/2019
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Pest control
18. PEST CONTROL
Glue may also be applied on strips and ribbons to catch flying
insects.
c. The cage which traps a number of rodent alive.
After the trap is set, the baits are used to draw rats and mice to
these traps should be inspected from time to time. Old, dried or
rotting bait is to be replaced. Once the rodents are caught and
killed, they should be promptly disposed off, preferably along with
the trap. This step minimises handling.
The most effective bait can be determined by trial and error. Solid
foods like vegetables, fruits, bread, pakoras, burnt coconuts, fish
heads and dough are found to be useful baits.
2/22/2019
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19. PEST CONTROL
2. Poisoning : after ascertaining the rodents food ;preferences by pre-baiting, prepared baits
should be placed along walls I n runways. Depending on the how severe the infestation is, a
number of baits should be used at regular intervals. Covering these bait stations with metal or
cardboard covers prevents them from getting accidentally mixed up with food and also gives
a sense of security to the suspicious rodents. Once the baits are in place, all other sources of
food and water should be inaccessible to these pests. Using gloves while handling these baits
and thorough washing of hands after the operation should not be neglected.
3. Other methods : Besides trapping and poisoning, ultrasound devices too are used to keep
rats away from the premises.
Fumigation is another method of extermination. It is used to kill them in their burrows and in
warehouses where food articles are not likely to be stored. Chemosterilants help to keep
down the raat population. These act by sterilising the rats so that they can not breed.
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