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1. Common Pest Problem
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Public Health Pest - most common ones include cockroach, fly, midge, mosquito, rodent etc |
Common pest found by industries |
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Type of Industry |
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Cockroach |
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Fly |
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Midge |
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Mosquito |
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Rodent |
| 1 |
Construction Site |
L |
H |
M |
L-M |
H |
| 2 |
Entertainment |
M-H |
L-M |
L-M |
L |
M-H |
| 3 |
Hospital |
L-M |
L |
L |
M-H |
L |
| 4 |
Office Building |
L-M |
L |
L |
L |
L |
| 5 |
School |
L |
L |
L |
L-M |
L |
| 6 |
Wine & Bar (non-food) |
L |
L |
L |
L |
M-H | | |
Remarks: H - high risk; M - medium risk; L - low risk |
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2. Our Pest Management Approach
2.1 Highlights
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Routine check to potential harbourage of pest - being an integral part of the pest management program specially for the most common pests found in the industry - cockroach and rodent. |
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Source reduction - aims at controlling the breeding of pest by means of environmental controlling measures and sound hygiene standard. |
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Precision treatment - aims at localized infestations that may occur from time to time and minimizes unnecessary contamination to other un-infested areas; it also reduce the amount of preparation by the client prior to treatment |
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Effective communication & cooperation - it is vital for successful implementation of pest management program |
2.2 Key Components of Our Program for Food Establishment Industries
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Monitoring |
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Determination of damage level |
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Application of strategies & tactics |
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Evaluation and program redesign |
2.3 Key Steps of Our Program
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Inspection to the premises specially at "high risk areas" |
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Identification of pest, pest damage or the potential for pest infestation |
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Review structure proofing & facilities |
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Localized control application procedures |
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Report with recommendations (optional) |
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Evaluation of the treatment |
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Communication with the customer |
3. Features of our Pest Control & Management Program
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Modern control technology for flying insect at indoor areas: a 24 hour control system and devices suitable for both dining and kitchen areas |
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Effective and "preparation-free" cockroach control technique: a safe and effective program that could be implemented without the need of covering utensil or food before treatment | |
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