The typical foodservice facility provides an environment that supports pest populations. Pests, whether rodent or insect, need three essential conditions to survive—food, shelter and water. All are readily available in restaurants. Pests are constantly introduced into a restaurant through the delivery of paper goods, food product, linens, customers and employees. Food odors and food waste are constant attractions to insects, rodents and birds. Consider this scenario: A dishwasher ...

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