36 Pest Control in Hotel

A. Rajkala

epgp books

 

 

 

 

1. INTRODUCTION

 

Pests are enemy to human beings. They are always considered to be unwanted guests. Pests will cause a lot of damage and economic loss to the hospitality industry and often cause serious damage to the health by spreading disease causing micro organisms. You cannot avoid these uninvited guests however clean you keep the premises. It not only will speak bad of the hotel but also will embarrass the guests utilizing the facility. Thus, pest control is a very important job of the housekeeping department. If anything buzzes, squeaks or eats your food and has more legs than yours and creeps around, we don’t like them creeping around the rooms. Using pesticides might give a solution to the problem, but you always have to remember that the stuff that is toxic to pests is toxic to humans and other living and non-living things too.

 

2. LEARNING OBJECTIVES

 

At the end of this lesson, students should be able to demonstrate appropriate skills, and show an understanding of the following:

  • The various types of pests and
  • Means to control the pests.

 

Pests generally enter inside the building seeking food, shelter and for the right temperature and humidity. Good housekeeping personnel should be vigilant enough in spotting signs of infestation and report immediately to the housekeeping manager so that action can be taken. You might see a variety of pests, but majority of them will be attracted to the food premises. Some of the common pests which can be seen are:

 

a. Pests causing physical damage- bed bugs, carpet beetles, mosquitoes, rats, mice, etc

b. Pests which contaminate the foods- cockroaches, rats, mice, flies, mosquitoes, etc

c.  Pests in food stores- flour beetle, ants, etc.

 

3. IDENTIFICATION OF PESTS

 

Accurate identification of pests is required for effective pest management programme. Unless you know the pests, never ever attempt a pest control programme. The pest control will be easier and cost effective if you know about the pest, its growth and development and the means by which it spreads.

 

To identify and control pest you need to know: the physical features of the pests, characteristics of damage, their development, whether they are continuous, sporadic or potential pests and what are your control goals. Always control a pest only if it is causing more harm than the reasonable limit, and use a control strategy that will reduce the number of pests causing as little harm as possible.

 

3.1 Factors which encourage pests:

 

1.      Uncovered foods

2.      Unclean tables and work areas

3.      Unclean floors and cupboards

4.      Blocked or unclean toilets

5.      Pools of water due to leaking taps

6.      Overflowing drains

 

3.2 Indications for pest infestation:

 

a. Live or dead bodies including eggs and larvae

b. Insect or rodent droppings

c. Damage to food stuffs, packaging cardboard, etc

d. Slipped foods next to stacks/ cartons

e. Pungent odours, bad smell (mice/ cockroaches)

f.  Leg prints on spilt flour

g. Black greasy smears on the walls or around pipes

h. Apparent loss of small amount of foods

i. Fur, droppings, eggs and dead bodies

j. Flies vomit on food during feeding and might have just visited refuse site or animal feces before landing on food.

The three main goals of pest control are:

 

4.1 Prevention- Keeping a pest away from becoming a problem

 

4.2 Suppression- Reducing the number of pests or reducing it to an acceptable level

 

4.2 Eradication- Destroying the entire pest population from the premises

Now let us learn the goals of pest control in detail:

 

4.1 Prevention should be the first goal when the pest’s presence or abundance is predicted in advance. Prevention can be done by following certain basic measures such as;

 

a.   Sealing of all wall and floor openings or crevices

b.   Ensure that all doors and windows are tightly fitted

c.   Rodent proof doors, windows, pipes and ducts

d.   Fly screen doors and windows

e.   Clean the store areas, preparation and service areas thoroughly at the end of each working day.

 

Continuous pests can be easily predictable. Sporadic and potential pests may be predictable if you know the circumstances or conditions that favour their growth and development. For example flies are usually seen during the summer season.

 

4.2 Suppression- the intent of suppression is to reduce the number of pests after detection. Prevention and suppression are joint goals. This will help to suppress the pests already present and prevent them from coming up again into the surroundings.

 

 4.3 Eradication- this is a very rare situation as it is difficult to achieve. This method is generally used when any foreign pest enters the establishment. Often these types of strategies are supported by government.

 

Thus, indoor environments can be easily safe guarded against pests than the outdoor areas, as they are smaller, less complex and more easily controlled than outdoor areas. Eg: schools, offices, kitchen, etc.

 

5. METHODS OF PEST CONTROL

 

The various methods of pest control are discussed below:

 

5.1 Natural controls certain natural forces help in increase of certain types of pests. These forces work independently of human beings and help or hinder the growth of these pests. Ex: climate, natural barriers like enemies, water/ moisture, availability of shelter, etc. so you should be aware of the natural influence on pest and take advantage of them.

 

5.1.1 Climate and weather conditions such as temperature, day length, and humidity, affect pest activity and rate of reproduction. Rain, freezing temperature and drought, kill / suppress the pests by affecting their growth and development.

 

5.1.2 Natural enemies- birds, reptiles, amphibians, fish, mammals feed on pest and help control their number . Pathogens often suppress pest population.

 

5.1.3 Geographical barriers- Mountains and large bodies of water restrict spread of many pests.

 

5.1.4 Food and water supply- pests can survive only if food and water are available.

Once it is exhausted it dies or becomes inactive.

 

5.1.5 Shelter- wintering sites and places for hiding are essential for survival of some pests.

 

5.2 Applied controls- these do not control quickly or completely.

 

EG- Host resistance-some plants, animals and structures resist pest better than others. It works on one of the three ways: chemicals in the host prevent the pests from completing its life cycle; the host is tolerant than other varieties and thus less likely to be seriously damaged by pest attack; the host has physical characteristics that make it more difficult to attack.

 

1.2.1 Biological control- introduction of natural enemies like parasites and predators. More of pest enemies can be released into the target area, which were not present before. But these does not assure of pest eradication. The degree of control fluctuates .But sufficient control can be achieved to certain extent though there might be a lag between the increase of pests and corresponding increase in natural control.

 

Pests can also be biologically altered by making the pests sterile and use of phremones/ juvenile harmones. Phremones can be useful in monitoring pest population. Sometimes it is also used as a control tool. A manufactured copy of a phremone that a female insect uses to attract male can be used to confuse males and prevent mating, resulting in lower number of pests.

 

1.2.2 Cultural control- cultural practices like altering the environment, the condition of host plant, or the behavior of pest to prevent or suppress the infestation. They disrupt the normal relationship between the insect and the host and makes it less likely to survive, grow or reproduce. Eg: rotating crops, planting trap crops, pruning, thinning, etc.

 

1.2.3 Sanitation- good sanitation like improving cleanliness, eliminating pest harbourage, and increasing the frequency of garbage picks, decontaminating equipment, materials and other possible carriers helps in creating a pest free area. Proper design of kitchen and food storage area helps in reducing access and shelter for pests.

 

1.2.4 Mechanical/physical control- these are the devices or machines like traps, screens, barriers, nets, fences, electricity, radiation,, etc used for preventing the spread of pests. Change in environmental conditions like, refrigeration, light, heat, humidity can also help in controlling certain pests like insects and disease agents.

 

1.2.5 Chemical control- chemical agents like pesticides help to either attract or repel pests. They are generally the fastest way to control pests.

 

6. COMMON PESTS AND METHODS TO CONTROL THEM

 

 

 

7.  TYPES OF PESTICIDE

 

There are three different forms of pesticides. They are solids (powder, crystal and granular form), liquids (milky water) or aerosols (sprayed out in a fine mist).

 

Pesticides are classified based on the pest they control. They differ according to their effect on various organisms. Some are selectively toxic to the target pests. They don’t affect other organisms. Hence these types of pests are mostly prefered by hotel industries. Non- selective pesticides which generally harm the other organisms should be avoided as far as possible. The commonly used pesticides are:

 

7.1 Insecticides

 

7.2 Herbicides

 

7.3 Fungicides

 

7.4 Rodenticides

 

Now let us see in detail about each pesticide:

7.1 Insecticide: insecticides are used to protect plants from insect damage. Eg: mosquitoes, ants, flies, termites, etc

 

7.2 Herbicides: these are used to control weeds or other unwanted plants in the gardens, ponds and lakes. Eg: weeds, crab grass, dandelions, etc

 

7.3 Fungicides: these are sprayed or dusted to kill certain fungus that are pathogenic and may infect human beings, plants and animals.eg: smuts, mildew, moulds, etc. Most of the disinfectants used in hotels are fungicides. Fabrics are also treated with it to prevent rotting.

 

7.4 Rodenticides: rats generally carry diseases such as rabies, fever, tularemia, typhus, etc. they also destroy the dry storage areas and rodenticides help in eliminating such animals in areas such as kitchen and storage.

 

8. COMMON PESTICIDES USED

 

7.5 Chlordane: household pest, termites and cockroaches.

 

7.6 Diazinon- cockroaches, ticks, ants, silver fish spider, etc

 

7.7 DDVP- cockroaches, housefly, etc

 

7.8 Kelthane- mites, red spider mite, carpet beetle

 

7.9 Malathione- mites, household pests, centipede, millipede

 

7.10  Methoxychlor- lice, fleas, bed bugs, silverfish

 

7.11  Gama HCH- wood boring insects

 

7.12  Oimethoate- flying insects

 

7.13  Warfarin- rats and mice

 

7.14  Methyl bromide- for fumigants

 

7.15  Permethrin, dieldrin- for textile pests

 

7.16 DDT (Dichloro Diphenyle Trichloroethane)- for various household insects.

 

 

ADVANTAGES OF USING PESTICIDES

 

1.  Modern pesticides are very effective

 

2.  Results are quick

 

3.  Economical way of controlling pests

 

4.  Cost effective and does not require high labour.

 

DISADVANTAGES

 

1.  If pesticides are not used correctly, it may affect human health and cause serious injury or death.

2.  It can affect other non- target animals directly. Eg: spraying of a particular pesticide to kill caterpillar might kill other harmless insects like lady bird.

3.  If not properly disposed, may contaminate or poison the water beds and soil.

4.   Pesticides can also enter the food chain.

 

AVOIDING HARMFUL EFFECTS OF PEST CONTROL

 

As we know pest control involves control tactics to control the pests more than simple identifying. The treatment site (indoor or outdoor) usually involves other living organisms (human beings, animals, plants, etc) and non- living things (air, water, work surfaces, etc). all these will be affected when pesticides are used. This could affect the entire system in which the pest exists. Hence proper judgment has to be made before using pesticides without harming anyone or anything. The precautionary measures and instruction has to be studied from the labels of the pesticides to prevent any new pests from entering.

 

8.   USE OF PESTICIDES

  • All the pesticides sold commercially are relatively safe. But always the guidelines provided by the manufacturer should be followed with respect to handling and storage.
  • Never exceed the recommended concentration and dose rate as these are researched and are the safest limit.
  • Time and method of application
  •  First aid procedure in case of accident
  •  Special instructions or warning
  • Always store these pesticides away from, children, food, pets, flammable items, etc and also after treating a place for pests.as possible.
  •  It is also advisable to used face mask, to prevent from inhaling the pesticides (sprays/ powders).
  • Always wash hands after spraying pesticides
  • Never dispose unused chemicals in drains or toilets or in water courses.
  • Take care to protect wild life and natural habitats from pesticide contamination.

 

9. NEED TO CONTROL PESTS INFESTATION:

 

a.       To prevent spread of diseases

b.      To prevent loss of business- contaminated food

c.       To prevent safety hazards caused by damage of electrical cables, pipes, etc

d.      To prevent overall spoilage and wastage of foods

e.       To comply with local hygiene regulations

 

10.  PEST CONTROL FAILURE:

 

Sometimes the pest might not be controlled even after applying pesticides. The situation should be reviewed to determine what went wrong. There are several possible reasons for failure of chemical pests, such as

 

a.  Pest resistance- Sometimes the pests may be resistant to certain pesticides. Each time a pesticide is used it selectively kills the most susceptible pests. Some pests avoid the pesticide. Others withstand the effects and may pass on their traits to their offsprings allowing them to survive. The opportunity for resistance becomes greater if the same type of pesticide is used repeatedly. Using different pesticides (rotating pesticides) will help reduce the development of pest resistance.

 

b.  Other reasons for failure- sometimes it may be because of wrong pesticide, wrong dosage and wrong application. It might not be applied at the appropriate time or location.

 

11. PEST CONTROL CONTRACT

 

Now we know that pests are a nuisance to the hotel. Hence a housekeeper must consider the following precautionary measures before providing the contract outside.

 

·       Ensure all the areas are covered in the agreement for contract including gardens and lawns.

·       Ensure the contractor uses grade 1 or ISI certified pesticides.

·       Make sure he follows the schedule and deputes efficient and well groomed staffs.

·       Ensure minimum disturbance and inconvenience caused to the guests, while the pest control activity is going on.

 

12. SUMMARY

 

In any hospitality business, nothing will chase away your guests like making them stay with the unwanted guests. Pest control is not a one time job. It is an on-going problem that needs continuous management. Pest control is very important for maintaining a safe environment. It is one of the major duties of the housekeeping department. Some of the common pests are flies, ants, mosquitoes, bed bugs, lizards, rats, mice, cockroaches, etc. It should always be remembered that different pests intrude at different times of the season and years. Prevention should be the first goal on identification of pests. Successful pest control starts with good sanitation. But it should always be remembered that some pesticides can cause harm to the human being, other organisms and environment. Sporadic and potential pests can be identified if you know the environmental condition or circumstances under which it comes. Appropriate pest control measure has to be taken. Wrong products may lead to unsatisfactory control. Hence it has to be used only if the pests are properly identified.

 

 

you can view video on Pest Control in Hotel
  • http://ipca.org.in/
  • https://en.wikipedia.org/wiki/Pest_control
  • https://www.qykapp.com/article/different-types-of-pestcontrols/http://www.health.gov.au/internet/publications/publishing.nsf/Content/ohp-enhealth-manual-atsi-cnt-l~ohp-enhealth-manual-atsi-cnt-l-ch5~ohp-enhealth-manual-atsi-cnt-l-ch5.6
  • http://www.nrdc.org/health/pesticides/gpests.as
  • http://eartheasy.com/live_natpest_control.htm
  • http://www.cieh.org/uploadedfiles/core/policy/publications_and_information_services/polic y_publications/publications/pest_control_food_industry.pdf