This page contains a Flash digital edition of a book.

of pest compliance issues in key areas, including health and safety and legislation. By investing in such courses, businesses can ensure employees are educated on the signs to look out for, so they can reduce the likelihood of an infestation taking hold.

A number of PestAware courses are offered through the myLearning platform, including ‘Bedbug Awareness’, which is designed to provide training for hotel owners and managers, along with general PestAwareness training for small business owners. Each myLearning course is split into easy-to-digest modules and is interactive, using facts, infographics and videos to educate the user in an engaging way.

The courses challenge employees with mini quizzes that are used to validate learning throughout the training process with a number of multiple choice questions, for example: a bed bug can complete its lifecycle in as little as; one year, two months, one month, or one week? Such questions are designed to help employees understand pest behaviour and how an untreated pest problem can escalate.

On completion of each module a personalised certificate is generated, which can be used to prove due diligence and training qualifications.

WHAT CAN EMPLOYEES DO? Pests leave their mark on a business in numerous different ways. In order to correctly identify their presence, employees need to be able to:

1. Identify the characteristics of common pests:

An adult brown rat can produce up to 40 droppings in a day with each dropping measuring 10- 12mm. A house mouse produces approximately 80 droppings measuring 3–7mm each.

2. Recognise the basic biology of the animal:

Rodents have continuously growing teeth and will therefore have to gnaw on various items to keep them in shape. Gnawing habits are a major cause of fires, as rodents may chew on electrical cables. Bird pests, such as gulls and feral pigeons, can cause damage to cars and buildings as their faeces have a chemical in it which can damage paintwork.

3. Understand the issues surrounding an infestation:

This includes the spread of disease. For example, cockroaches can spread e.coli and salmonella, contaminating different food sources. Furthermore, if an employee sees a cockroach during the day then it’s an indication of a heavier infestation, as they are normally nocturnal creatures.


Identify good housekeeping techniques:

Simple things like ensuring that food waste is properly sealed and stored can make a big difference, as can making sure that any refuse on-site is kept in closed bins. Storage should be kept away from walls where possible

and clutter kept to a minimum, as this effectively provides places for pests to hide. Seal holes in the exterior of the property with wire wool, caulk, metal kick plates or cement. Rodents are also known to enter buildings through damaged drains, so it’s important to make sure that these are well maintained and are checked regularly.

5. Recognise the different types of pest control available for different species:

For example, solutions such as Luminous fly units are more effective than traditional electric grid fly killer units. This is particularly true in food environments, since the glue inside a luminous fly unit will stop flying insect fragments dispersing, a common issue with the electric grid systems.

FINAL THOUGHTS These five elements, which run throughout many different pest education courses, will give your company’s front line workers the knowledge to recognise the tell- tale signs of pest infestations, starting the process for its remediation. Better understanding and implementation of prevention methods will save businesses time and money when dealing with pest infestations. Get in touch with a pest control expert if you are unaware of how your business might be responsible for pest infestations, or if you’d like to know more about Rentokil’s myLearning courses. TOMORROW’S FM | 43

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74