INSECTS AND RODENT CONTROL

1. INSECTS AND RODENT CONTROL

2. The presence of infestation in or around a store can contaminate food in storage and make it unfit for human consumption. • The type of infestation due to the presence of insects, fleas, cockroaches , rodents etc • When any of pets come in contact with the food it becomes unfit for consumption. • If served to customer and consumed, it can lead to food poisoning.

3. Contamination by pets occur through the dropping they leave behind. • Flies habitually ease themselves on food while feeding, through saliva or dirt collecting on the fine hairs of their body which may be left in the food.

4. Pets may find their way into food through defective drains, holes in food packages or bags, doors and waste material storage outside or within kitchens. • Flies settles on kitchen waste, in dustbin if they are not covered.

5. SIGN OF INFESTATION • It vary with the type of pests • Insects can be actually seen in certain foods such as cereal products like flaur, rice, porridges and so on. • Pulses and legumes may have holes in them indicating infestation. • Grains can be seen to lumps together in humid conditions • The odour of food change.

6. CONTROL OF INFESTATION if an infestation is detected control measures must be taken immediately as insects and pests multiply very rapidly and are often not detected till they have reached dangerous proportions.

7. The measures necessary vary with the type of pests • For rodents- all openings need to be sealed • Regular maintenance and cleanliness of areas. • Use poisoned baits or traps. • Rodent poisons are- most important warfarin • For insects- sprays which leave an insecticidal film on walls and ceilings and prevent. These films effective for 2-3 months and are useful for small establishment. for porous surface water dispersing powder containing DDT may be mixed with white wash etc.

8. For cockroaches the insecticidal usually dieldrin, which can be sprayed easily in dark corners, crevices, under equipment, etc. Whatever be the nature of an infestation, 2 factors to remember in eradication are: • The process must not leave a single survivor. • No food handlers should be allowed to use the insecticidal sprays or prepare the baits.

9. SAFETY IN FOOD PREPERATON AND SERVICE AREA

10. Food service institutions have a lot of capital invested in land, staff and stocks, therefore every effort needs to be made to keep investments safe and secure.

11. SAFETY • Implies a concern for providing conditions at work, which will protect from infection, injury and theft. • Protection of premises, equipment and food resources from infestation, damage and destruction.

13. Safety may be viewed basically from three angles- • PHYSICAL • MENTAL AND EMOTIONAL • FOOD SERVICE INSTITUTION.

14. PHYSICAL SAFETY • Which ensures protection to property, equipment, materials and people within the establishment at all times, whether staff or customers. • Physical safety can only be ensured if all members of an establishment are aware of the causes of accidents and work towards preventing them.

15. CAUSES OF ACCIDENTS • Safety is important in all areas of an establishment, the one most vulnerable to accidents and therefore injuries is the kitchen. • Because it is the centre where a variety of fuels are used and a number of people with different mental and physical abilities work together. • They handle large volumes of food often at steaming temperatures, lift heavy equipment, use sharp tools and often work under pressure.

16. Accidents may result from a number of causes leading to falls, cuts, shocks, burns and collision at work. They may categorized as: • Physical • Psychological • Environmental

17. PHYSICAL CAUSE • These include the presence of inadequacies in the structural design of the establishment. • Improper installation and placement of equipment. Structural Inadequacies Accidents generally occur when this cannot be maintained for some reason, or when due to negligence.

18. Some factors which can jeopardize safety: • Presence of blind corners increase the chances of accidents by collisions. • When the level of floor is uneven, causing people to trip and fall • Spaces too small for the activities to be perform in them, lead to overcrowding, noise and confusion, as well as physical and mental stress.

19. Inadequate lighting. • Improper ventilation. Therefore it is important to plan structures with safety in mind.

20. IMPROPER EQUIPMENT PLACEMENT Very often attention to placement for use is neglected and equipment tend to be installed where it fits best in the space available. • Equipment with exposed sharp edges like chopping and slicing machines placed with their sharp edges towards a traffic aisle increase the chances of anyone placing their hand on it accidentally.

21. Mobile equipment like trolley placed in traffic lanes can cause congestion and collision. • Electric switch placed near sinks are dangerous arrangements. • Wall cupboards too close to cooking ranges can provide a grave risk of fire. • Inadequate provision of and improperly placed fire fighting and other safety equipment, can cause delay in reacting to emergencies. In general, the placement of equipment should allow a smooth work flow, minimize cross traffic and provide adequate space around it for intended activities.

22. MENTAL AND EMOTIONAL SAFETY • This feature enables all persons associated with the establishment for work or leisure too feel, safe, free from hazards and happy. • In such conditions staff absenteeism and turn over too can be substantially reduced.

23. ENFORCEMENT OF SAFETY Safety regulation need to be enforced through: • Discipline at work • Close supervision of all activities in vulnerable areas and at peak hours • Closing all switches for fuel supply and water taps when not in use. • Immediate attention repair of leaks and regular maintenance.

24. HUMAN FACTORS IN SAFETY Improper working habits, psychological and emotional factors as well as the working environment. • Improper working habits • The habit of keeping electric switches on while dismantling an equipment for cleaning can lead to shocks. • Placing knives and other sharp edges with other equipments in a sink for washing.

25. No wiping spillage immediately. • Pushing loose wires into electric sockets • No warning other people of hot electric plates. • Smoking while working.

26. PSYCHOLOGICAL FACTOR THE NATURE AND BEHAVIOUR OF PEOPLE MAKES THEM MORE PRONE TO ACCIDENTS THAN OTHERS. The behavior and attitude which increase the potential for accident at work are

27. carelessness • Excitability • Fear • Anxiety • Ill-health • Disinterestedness • Haste • Lack of concentration • Forgetfulness

28. Safety procedures • The control for all kinds of fuel supplies must be located within easy reach. • Oven pads must be provided for lifting food out of ovens. • Regular training and retraining of staff. • Regular maintenance procedures.

29. Every work area should contain aid which remind of safety. • Install fire extinguishers and alarms. • Provide safe tools and equipments. Training staff for safety may seen unnecessary expense, but these costs are well worth it, compared to those which have to be incurred when accidents take place