nsect control is one of the most important aspects to consider when it comes to hygiene in the workplace, especially in areas where food is prepared.

What makes it so important is the fact that insects can move quickly and discreetly throughout your premises, spreading potentially harmful pathogens into the human food chain. With flying insects, the risk is even greater. This can lead to diseases such as Salmonella, E Coli, and Meningitis.

Flying insects are attracted to decaying food and will vomit on food in order to digest it, since they cannot eat solid foods. Don’t think wafting flies away is enough to prevent food or surfaces becoming contaminated – chances are they’re already covered in harmful bacteria from the fly’s unique mealtime habits. The vomit breaks down the solids into a liquid that is easily consumable for the insects, and often results in insect excrement being left throughout your workspace.

By law, businesses are subject to the Food Hygiene Regulations 2006 in England. (There are equivalent regulations Scotland, Wales and Northern Ireland).

The regulations surrounding food hygiene are based on HACCP (Hazard Analysis and Critical Control Points) which state that business must put equipment and procedures in place to minimise the risk of contamination.

Where insect control is concerned, the regulations are focussed on the management of food safety. How can you keep your food and surfaces as clean as possible? Repel pests. Prevention is better and quicker than any chef’s reaction with a fly swatter. Along with the basics, such as maintaining a clean workspace, keeping bins away from open doors and more, there are a number of d