Commercial food processing plants present unique challenges to pest management programs. Most food plants are large and complex, covering many acres of land. Some processing buildings are several million square feet or more.

Many food processing plants attract pests with odors, moisture, temperature and outside lights. All plants present challenges due to regulations issued by the FDA, USDA, Meat and Poultry Inspection Program of the U.S., or other local Food and Drug, Health or Agricultural Agencies. When you examine these factors, it's easy to see that pest control in food processing plants demands the experience, expertise, and knowledge found at Cook's.

Cook's 6-Step control program consists of:

1. Inspection - The inspection process determines what might cause contamination of food products. The thoroughness and accuracy of the inspection will determine the effectiveness of the pest management program. Cook's thoroughly evaluates each facility and designs a control program to suit each one.

2. Pest Identification - When pests are discovered, each must be accurately identified in order to prescribe the most effective and efficient methods of control. Considering the dozens of insect and rodent pests that invade food-processing plants, proper identification is critical to program design. It requires an expert. Cook's technical staff includes entomologists who are Board Certified by the Entomological Society of America. Their experience assures the proper diagnosis and implementation of an effective pest management program.

3. Application of Integrated Pest Management (IPM) Techniques - Cook's service relies on Sanitation, Pest Exclusion, Trapping and Biomonitoring, and other non-chemical control procedures before chemical methods are considered. This approach involves evaluating the "big picture" while looking at all aspects of the pest management program. Cook's emphasis on IPM ensures that maximum control is achieved with safety and efficiency.

4. Program Evaluation - Each aspect of the Cook's pest management program is continually monitored and evaluated. This step occurs through continued inspections and monitoring and by seeking feedback from plant staff. Record keeping is essential because it aids in identifying conditions conducive to pest outbreaks, noticing seasonal trends, and providing additional information related to effective control measures. This step provides early detection of subtle changes that indicate the pest management program must be adjusted.

5. Customer Communication - Effective communication between the Cook's professional, plant management and personnel and the food plant inspectors is crucial. To enhance the communication process, Cook's uses Service Record Notebooks, Sighting Logs, Application Records, and Sanitation Reports. These also help prevent possible health and financial problems associated with pest infestation.

6. Quality Assurance - In addition to the service provided by the local District Office, Corporate support is available. Included in Cook's service are inspections performed by Quality Assurance Managers from Cook's Corporate Office. Quality Assurance Managers inspect each food processing plant to evaluate the service. Written reports are issued to plant management, the local Cook's district and the Corporate Office. Each report is thoroughly evaluated and should the situation warrant action, follow-through is immediately implemented. Cook's commitment to quality service is evident at all levels and customer satisfaction is our number one goal.