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Fly Control and Flying Insect Management

“Knowing how to manage flies is often the key to a successful business that grows quickly. Here at A1 Pest Control we’ve gotten it down to an art with exterminating any annoying pests.” – Bruce Gow

Fly Control - Waiter, there is a fly in my soup!

Aims of Article
To introduce pest managers and food production facilities to the various modern strategies in the control of flying insect species in commercial food production facilities and other commercial, industrial and domestic situations. You will learn the technical aspects of how to control and of equal importance, why we control, disease carrying flying insects. To date, we in the pest control industry have taken for granted aspects relating to fly control, flying insect attraction, UV light, disease transfer, food safety and accreditation systems.

The aim of this article is to examine the scientific background of laboratory and infield research and apply this to the science of flying insect control.

1. Introduction
All pest management companies and their customers who operate to the requirements of ISO Standards, integrated Pest Management, due diligence, HACCP, food hygiene standards or simply common sense understand that good fly control cannot be under-estimated.

This is because the fly is a highly mobile pest, able to fly from filth to food carrying with it a wide range of disease-causing organisms. It is ironic that if a member of the public saw a cockroach crossing their table in a restaurant, they would get up and leave. Yet when a fly lands on their food, they just shoo it away.

This is a mistake because the fly is far more dangerous than the cockroach. Food hygiene regulations in most countries require that contamination by insects or rodents must be controlled properly and that includes contamination by flying insects.

The need to implement fly control programmes is growing. The increasing use of target specific pesticides, such as cockroach and ant gel baits, means that fewer flying insect pests are being controlled by general spray programmes.

It should not be thought that fly control is mainly the domain of the larger pest control companies.

Consumers in all food establishments throughout the developed world, both big and small, are at risk. PCOs of all sizes can service fly control contracts so long as they know how to go about it. Above all, the subject of fly control should be looked upon as the new and expanding sector of the market of the 21st century. It should not be sold short.

To do the job properly, you need to have quality fly machines which are reliable, durable and effective.

Why Flying Insect Control?
Although the term “flying insects” can encompass almost all insects in some stage of their life cycle, in public health it has come to mean various species of flies, wasps and some stored product moths.

Flying insects may be pests which:

• help spread disease via contamination;
• may cause physical damage to preparation areas and utensils
• are regarded widely as a nuisance pest


Flying insect control
Flying insects are always a major concern in commercial areas of the food industry and have been largely accepted throughout all stages of food preparation/production. It is common now to have food complaints as a direct or indirect result of pest infections.

The expense of controlling flies and other flying insects in commercial premises is actually far less than the reputation loss, and being sued or fined when a complaint is lodged.

Food Hygiene Regulations in Australia

If you would like more information on this topic:
Go to Food Standards Australia New Zealand at
or Standards Australia at
and also SAI Global – Distributors of Australian Standards at

Need help with Fly Control or Flying Insect Pest Management for commercial buildings?

Call Bruce Gow on 0417 251 911 or email him at for helpful advice and tips today!

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