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Controlling pests
Pests can contaminate food, damage packaging and spread through stored products. The most effective approach begins with prevention: inspect incoming foods, store susceptible products in tightly closed containers, clean spills promptly and remove sources of infestation.
Use pest-control products cautiously around food, utensils and preparation surfaces. First identify the pest and choose the least hazardous effective control method. Never spray pesticides directly on food.
Pantry Pests — University of Minnesota Extension
Identification and prevention of insects commonly found in stored foods.
Do’s and Don’ts of Pest Control — EPA
Practical steps for preventing pests and using pesticides safely.
Integrated Pest Management (IPM) Principles — EPA
A prevention-first approach that emphasizes monitoring and targeted controls.
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