February Workshop 2020

The professional pest management has long used taglines like “Protectors of the Environment” and “Our Mission is Your Protection”, and has always been associated with protecting human health and property. When it comes to the restaurant setting, food handling and processing in general, our activities are intended to prevent the introduction and infestation of pests, but there is a need to examine the relationship between pests and food borne illnesses, and how we, as pest prevention professionals may create unsanitary conditions through our actions or omissions. This presentation is a high-level look at the food safety spectrum and steps we can take to help ensure food safety.