Jay Bruesch was the second speaker of the morning at the New York Pest Expo 2010. His presentation on the PMP’s Role in Protecting Food Safety was outstanding! Think about the business you have today. Are you, the pest control operator, prepared to service the food industry and improve its safety? Restaurants, grocery stores, food manufacturing facilities, distribution centers and more, all need pest management solutions. If you aren’t familiar with their regulations and standards, you are missing out on a huge opportunity.

By diversifying your business you have better control over your ability to be a successful pest control operator. The food industry will always be there. There will always be pests. However, without the service of a trusted pest control management company food businesses could face a world of trouble. It is our knowledge and expertise that keeps their pests in check and the safety of the food we consume at top-notch levels.

Before you can sell your services to the food industry you need to know your stuff.  Jay shared with the attendees some of the third party standards for food safety and pest management and how to receive your certification. The list can go on but Jay limited it to some of the most well respected: AIB, Purdue, and NPMA.  If you follow the links we provide you can locate the information for receiving certification, some of which is available online.

Another key element in building your client base within the food industry is all about relationships. Think about when the service is done at the facility. Most often it is after hours. For this reason, your contacts don’t see you or get to really know you. Be sure you go out of your way to get to know them! Introduce yourself in person. Leave notes and reports. See and be seen.

Always maintain effective client relationships. When you make a promise, keep it. Build that level of trust. Make recommendations that can save your clients trouble down the road. Be proactive and involved. Observe their practices. For instance, if you notice products are not being rotated using FIFO (first in first out) bring it to the clients attention. This will reduce chances of pest infestations. Ask your client who inspects them so that you can stay up-to-date on the latest regulations.  Know their business! It sounds simple, but all too often the most simple things are the most often forgotten.

Pest management professionals play an important role in food safety. In order for your service to be effective you need to be following the advice Jay Bruesch provided for us at the New York Pest Expo 2010. We hope you found his presentation and this re-cap to be informative. Please let us know if you have any comments or thoughts on this subject. As well, if you like it, please share it.

Thanks so much!

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