Food and manufacturing areas are very sensitive to the choice of using the right pesticide to spray these areas.
Our way of treatment depends on minimizing as much as we the use of these pesticides even if they are food grade.
Abiding by the IPM system we are highly depending on glue boards and attracting pills to monitor the pest activity and leaving it to the minimal level in order to prevent having an infestation in the future.
Boyer has wide experience in providing pest management solutions for the hospitality sector. Our integrated pest management approach helps restaurants and food manufacturing companies to safely comply with legislative, audit requirements, and avoid negative impacts on business from breach of hygiene regulations, litigation, unhappy guests and damage to reputation and brand.
Our specialist expertise can provide industry-leading solutions for each area of the premises to prevent pests and deal with any pest encountered, including cockroaches, rodents, flies and stored product insects.
Stored product pests are pests that fall into two main insect orders commonly known as beetles and moths. Stored product pests can infest stored foods, damage raw materials used in food, and contaminate finished products. This would not only affect the food itself but it would also increase the risk of accelerating insect problems and leading to problems with damp, mold and even grain germination.
These pests are primary and secondary pests of grains and are responsible for infesting foodstuffs such as dried fruits, flour products, nuts, spices, various processed food lines, tobacco etc. They are the least feared pests but probably the most damaging and potentially dangerous group of pests.
Infestations of stored product pests are a common and major threat to food processing, mills and warehouse/storage facilities. Ongoing inspections and monitoring of these type of situations is critical, Boyer can provide necessary recommendations and servicing to prevent problems occurring.
Boyer can also provide on-site training sessions to staff at your facility and point out hot spots so that your staff are aware of how to recognize potential problems, especially through maintenance and cleaning systems.