Pest Control.

Pests of major significance to the food industry include the German cockroach, American cockroach, Oriental cockroach, housefly, fruit fly, Norway rat, house mouse, pigeon, sparrow, and starling. Control of pests can be most effective through prevention of entry into food establishments and the elimination of shelter areas and food sources for subsistence and reproduction. If pests become established, pesticides, traps, and other control techniques are essential. These eradication devices should be considered a supplement to, rather than a replacement for, effective sanitation practices. Because pesticides are toxic, these compounds should be selected and handled carefully. Precautions during use, storage, and disposal are essential. Although a trained employee can handle pesticides, a professional exterminator should be employed for complex and hazardous applications. [ABSTRACT FROM AUTHOR]