Cockroaches in the hotel industry

One of the biggest annoyances for hotel owners is the presence of cockroaches on their premises.

When customers see cockroaches in a store, they will not enter the store again. Besides the fact that these customers may generate word of mouth and encourage store employees not to set foot in the store, it stands to reason that there are no bugs causing cockroaches in our urban habitats. Here, the only thing more disgusting than cockroaches is cockroaches.

Most come from the sewers (which are dry and hot in the summer), although they also nest and disembark in cardboard boxes in which most of the raw materials arrive at the hotel.

In hotel premises, cockroaches often live in the motors of machinery used by the establishment (fridges, freezers, coffee machines, toasters, grills, bottle racks, dishwashers…) since they are continuously active machines and The motor is kept in optimal condition and the constant heat is beneficial to the reproduction of these insects.

Not only do they cause disgust and rejection in people, but we know these bacteria can lead to bacterial contamination on surfaces and food, increasing the risk of illness and allergies.

The most common cockroaches in restaurants

German cockroach (Blatella germánica), also known as German cockroachGold or brown, most commonly found in machines in bars, restaurants and wherever food is handled. They are 12 to 15 mm long, brown in color with two dark stripes on the chest. It is often found in coffee machines (hence the name) and food preparation areas, where heat and humidity conditions are very conducive to its reproduction.

It has a high breeding potential and prefers dark, cramped and somewhat moist places. Cracks where water can escape or where food residue is left on the floor should be avoided. These cockroaches prefer smooth areas, cracks or corners in floors and walls for shelter.

These insects carry bacteria that can transmit diseases such as E. coli, salmonella, typhoid, staphylococci and streptococci, cholera, gastroenteritis, dysentery and leprosy.

The solution is to clean first

As a food hygiene consultant, I never stop insisting to my clients (the hospitality industry) on strict cleaning, basic precautions and regular sanitation by authorized companies.

When a cockroach (or cockroaches) appears, decisive action must be taken from the start. Routine cleaning is very important, removing: dust and grease stuck to the floor and furniture, food or liquids dropped on the floor, in addition to tidying up and avoiding placing boxes very close to each other in the dark and in contact with the floor. And it’s small. You must also check any cracks or leaks where insects can sneak in, lest they breed throughout the establishment (cracks in the floor, holes in the walls, holes in the ceiling…).

When we become aware of a pest infestation on our premises (whether it’s cockroaches, flies, ants, rodents…), call in a professional who specializes in pest control to properly disinfect the premises.

Choosing a good pest company is crucial to solving these problems, but it is also important that we know what documents we should request from the company that performs Disinfection and Rodent Control (D+D) for us.

1. Situation diagnosis. It must show the original condition of the site and a description that justifies the company’s proposed treatment.

2. Technical sheet of products used on site.

3. Application cards for all employees.

4. Floor plan of facilities with bait.

5. Register with the pest company’s ROESB.

Importantly, contracted companies must be registered with the Official Register of Pesticide/Biocidal Establishments and Services and all products used are authorized by the Department of Health, Social Services and Equality. @mundiario

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