The majority of people eating in a restaurant would go back to eating their meal after a fly touched and contaminated it, but almost no one would touch their food after seeing a cockroach crawling on it. The same kind of attitude is seen in staff and managers in the food-processing industry (“It’s just a fly, wave it away”), and it can cost them their business.
When the authorities shut down a local restaurant or a food processing unit, it’s usually because of rodents or cockroaches – seldom is the “innocuous” fly the reason a restaurant goes out of business. And yet, according to entomologists, filth-breeding flies (a term referring to several species of true flies of the order Diptera, including the four subspecies of Musca domestica, the house fly) are at least twice as filthy as cockroaches.
Due to their abundance (uncontrolled, they would cover the whole planet 18 inches deep in just one season), their close association with people, and their ability to transmit disease, filth flies are considered a bigger threat to human welfare than most other household or commercial pests.
“Audit” is a term many businesses abhor, especially those in the food processing industry where standards are tough and penalties even tougher. But as dreadful as it may be to have your retail, meat, fish, poultry, or vegetable & produce business audited by exigent environmental health specialists and sanitarians, it is ultimately in the best interest of the customer, as they help to:
Of the total audit score, pest management accounts for up to 20 percent. However, in order to obtain the maximum score and avoid penalties, food businesses should not only carry out all required measures to deny entry, eradicate, and prevent the harborage of pests on the premises – they must also prove it with the proper documentation.