Civil Articles
Even though we are in the Bakery and Candy Making Business, this information is for all food institutions.
When establishing a pest control program, administration must first decide whether the program is to become contracted, from an outside pest control business, or is to be handled by skilled in-house personnel. Regardless of whether contracted or in-house, the program must be under direct supervision of administration. Irrespective of whether in-house or contracted, a good pest control program is dependent upon a lot more than the application of pesticides and traps. An adequate pest control program consists of good cleaning, sound maintenance of building and equipment, sound operational and personnel practices and store inspections on an everyday basis.
Whether contracted or in-house, the one who applies the pesticides needs to be trained. In several areas it’s required that the pesticide applicator be certified and many pesticides can be applied only by licensed commercial applicators. The person that is responsible for administering the pest control program should be knowledgeable, not only in the safe and effective application of pesticide chemicals, but additionally in inspection systems. This person must be capable of recognizing signs of pest problems or situation that are potential problems in pest administration. This person ought to be effective at determining the safest and most reliable procedures of control. An ample pest control program requires combining good building construction and maintenance to prevent pest entry which eliminates potential harborages. Thorough cleansing is important to eliminate the pest food sources. Cake decorating products for instance, Edible Image® or Satin Ice Rolled Fondant is required to be properly sealed after usage.
When developing the pest control plan, the shop manager inspects the facility to see what is required for the program. Pest problems vary with weather conditions, season, products and materials used, etc. The shop manager must be constantly conscious of these changes, and adjust the control measures as required.
The 1st step in developing an adequate pest control program is an inspection on the grounds next to the facility. Grounds needs to be free of litter, waste, rubbish, uncut weeds or grass, unused equipment, containers, pallets, etc. In other words, the area around the store should not draw pests nor provide harborages. These places should be kept clean and well maintained. An eighteen inch (46 cm) wide foliage-free zone should be established along the outside wall of the building, therefore providing a barrier or buffer across the store exterior that is unappealing to rodents and other pests.
The building and foundations should be vigilantly inspected to insure that pests cannot enter. Furthermore, store entryways, loading and unloading locations, roof vents, air handling systems, windows and all service entrance ways must be carefully examined to insure these are fitted with tight doors, screens, or filters to insure protection from all types of pests. Thank you, and for additional information on Cake Decorations please visit our on-line store.
Tags: cake decorating supplies, cake decorating supply, Edible Image, Gum Paste, rolled fondant
Posted in Food Plants · March 6th, 2010 · Comments (0)
Our day to day life could be easily interrupted. Natural or man-made emergencies as well as financial crisis could make people go back to the traditional lives of their ancestors. In some cases we will have to survive a few day emergency. In other situation we will have to rely on our food and water supplies for much longer periods of time.
Unfortunately, many families have only a week supply of foods. Many people think that grocery stores will always be working and that nothing unexpected may ever happen to them. The same could be said about supermarkets and local grocery stores. Not many of them have large supplies of foods.
Food storage is one of the most important parts of emergency preparation. Being prepared is the most important factor when it comes to surviving an emergency. That is why it is highly recommended for you to store an adequate supply of food and water for all your family members. A month supply of food is advisable to have by most survivalists.
To make sure you will survive a possible emergency you need to have a food storage plan. This way your family will be protected from unexpected disasters, power outage, unemployment or any other possible problem. There are some things you need to do in order to start your home food storage program.
First of all, it is recommended to store large amounts of foods that you normally eat. Pastas, grains, salt, sugar, flour, potatoes, onions, cabbage, garden seeds and other products should become parts of your food storage.
You need to rotate your food storage. For this purpose food products that have short shelf life should be the first ones to consume. However, you need to immediately replace them with foods that have a longer shelf life.
You do not have to purchase all your emergency food at one time. You could do this step by step. Just buy some more food each time you shop for food products. This way you will get everything you need without spending a lot of money at one time. Try to choose warehouses and wholesale stores as they allow you to save money on buying large amounts of foods.
It is highly important to store your foods properly. Keep them away from bugs and rodents. Air tight plastic, glass or metal containers work well for this purpose. Proper temperature conditions are also necessary to make your foods last as long as possible. Most experts suggest storing dry foods at about 40 degrees F. Your storage area should also be dry and dark. Do not forget to inspect it for any signs of rodents or bugs regularly. Always keep your food storage area clean.
This planet gets “hot” – it is high time to be prepared. Read more about food storage – this info can save your life. Visit this food storage site for interesting updates in the food storage niche.
Tags: emergence preparedness, food storage
Posted in Food Plants · March 6th, 2010 · Comments (0)