Act (2007). It is recommended that facilities have a deep clean at least twice a year to make sure that the highest standards of hygiene are maintained. Alongside specialist deep cleans, worker hygiene also has an important role to play.
This legislation is in place for a reason, and it’s important that facilities managers and employees are aware of the health risks that come with having pests in the premises. Contamination can occur in the form of droppings, urine, fur, feathers and even the bodies of the pests themselves found within a facility. Pests can transport bacteria, viruses, parasites and fungal spores as they go from one food source to another.
The fight against grime
Cleaning is an important aspect of active pest control and part of any firm’s hygiene responsibilities. Food waste and other debris can develop microbial activity if routine cleaning is not effectively executed. Microbial growth in a food environment is not only hazardous, but also attractive to pests.
Daily cleaning alone will not eliminate all build-ups of grime and pathogenic bacteria, and most commercial premises will occasionally need an expert supplier to comprehensively inspect and then carry out a full deep clean of their facilities. In an ideal situation a critical appraisal of the cleaning system should be undertaken, wherein frequency of cleaning and the hazard analysis and critical control points plan (HACCP) should be reviewed.
In this process it is often wise to use ATP (Adenosine Triphosphate) microbiological swabbing to validate the cleaning efficiency and identify any areas for improvement. Systematic contour mapping of the site can often indicate key areas that may need attention. Other considerations for an expert cleaner include using the most appropriate tools for the job, the right chemicals and the most effective processes.
Once a site has undergone an intensive deep clean, it will set a standard that can then be maintained by the regular cleaning staff.
Getting squeaky clean
Following the deep cleaning of a site, Ultra Low Volume (ULV) disinfectant fogging can be used to sanitise food production areas and process equipment. Fogging is a technique which enables treatment of large areas in a short space of time, using a disinfectant to generate a visible fog formed of tiny droplets, measuring 5-50 microns (mm) in diameter.
Studies show application by ULV significantly reduces the number of potentially harmful pathogens, by treating the surfaces and even deactivating some airborne microbes. Using advanced decontamination and cleaning techniques, areas can be safely cleaned to the high standard that food manufacturing governing bodies expect.
Better understanding and implementation of prevention methods by facilities managers and employees will save businesses time and money when dealing with pest infestations and their associated risks. Recognising the
costs of an infestation to an employer brand, as well as learning to recognise tell-tale signs of infestation, are crucial.
www.rentokil.co.uk 36 | PEST CONTROL
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