How can food handlers control pests in food preparation areas?

Controlling pests in food preparation areas is crucial to maintaining a safe and hygienic environment for food handling. The correct approach involves keeping areas clean and sealing entry points. This preventive measure is essential because cleanliness reduces the likelihood of attracting pests, while sealing entry points prevents them from entering the food preparation area in the first place.

Maintaining cleanliness involves regular cleaning of surfaces, proper waste disposal, and ensuring that food is stored correctly. Additionally, sealing cracks, gaps, and other potential entry points in walls, windows, and doors can effectively keep pests out. This proactive strategy is a foundational aspect of food safety practices that ensures that pests do not compromise food safety, which is vital for both public health and the integrity of food service operations.

In contrast, ignoring pests, using only pesticides, or leaving food exposed do not address the root cause of pest issues and can lead to significant health risks and food contamination issues.