Unpacking Cockroach Risk: Check 1, 2

Herb Pharm has a “massive system” in place to exclude cockroaches that could possibly be hiding out in moving inventory.

“We make sure cases don’t go to our various buildings without careful inspection,” said Peter Woodworth, quality supervisor at the company with facilities in Oregon.

Lately, the company has the three-lined cockroach on its radar — the smallest species in California (5 to 7 millimeters) that is making a grand introduction north of its origination. Herb Pharm is vigilant in its partnership with Sprague Pest Solutions to prevent an infestation.

Pallets, containers, loading docks and storage areas are always a concern, along with employee breakrooms and lockers. Because these cockroaches feast on decaying organic material mainly in the landscape, when they’re hunkered down outside of processing buildings, the risk is real.

Preventing their travel plans — and those of any cockroach — is key, said Woodworth.

CHECK 1: ALIGN WITH VENDORS.

“It’s not a tough conversation,” said John Harvey of broaching the pest management topic with suppliers delivering ingredients and non-food products to your facility.

“Typically, these facilities also require third-party audits, and they know they must maintain high standards,” said Truly Nolen’s division sales manager for commercial accounts.

Institute a vendor approved program to ensure alignment in sanitation, pest prevention and food quality best practices.

CHECK 2: CREATE PLACED-BASED PLANS.

Loading dock protocols should be adapted to the region and immediate environment, said Caroline Kohnert, technical director at Plunkett’s Pest Control. Inbound goods should sit in an inspection zone before pallets and products are reviewed.

“Consider where your facilities are located and unique issues in those locations,” she said.

Patrick Davis, Plunkett’s field training coordinator, pointed out how cockroaches will wait to “warm up” before appearing. So, a food processor with facilities in Minnesota and Alabama will require different waiting periods during inspection given varying climates. The same regulations apply, but protocols may differ.

Same goes for a business with facilities in the same city. One site may be situated near a forested area and retention pond, while another is in an urban neighborhood.

“It may surprise you that a lot of [food and beverage processors] haven’t considered these scenarios and made adjustments,” Kohnert said.