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Table of contents
There will always be a few flies in the neighborhood, so other preventative measures should be used to keep them out of your home and yard. Unless you are expecting another plague of Egyptian proportions, the following stop-gap measures should keep fly infestations from developing on your property and subsequently in your home. Check for leaks Sealing up your home is great for conserving energy costs, but it will also prevent insects from finding their way inside.
Check the weather stripping and caulking around your windows and doors, and replace it if needed. Inspect pipe entryways, like at the air conditioning unit. You can fill gaps easily with a can of expandable foam. Patch or replace broken screens on windows and doors. Check the edges of screens around the window to make sure they fit snugly. Install fly-offensive plants Citronella is known for its mosquito-deterring properties, but it works somewhat on flies, as well. Other plants that have fly-repelling reputations are false indigo, lavender, elderberry, basil and mint.
Reflectors Some people claim that hanging CDs and even zip-style plastic storage bags half full of water near entryways to a home will effectively keep flies away. Others say they do nothing. Either way, it is a cheap method to try, and if it works as well as reported, your problems are solved. Fly paper works to some extent, but it is unsightly and usually is not a cure-all for bad infestations.
It should be hung in the sunshine and out of the wind to be most effective. Fly traps You can buy a disposable trap from a hardware store, add water and set it outside. Truthfully, it seems to work very well.
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The trap will fill up with flies very quickly. The reason is that the stench of the trap is hideous and will call all flies in the neighborhood to your yard. You can make your own trap with a less stinky bait a mixture of molasses and cornmeal is said to work. Before you bug-bomb the house with pesticide, try these formulas first: Mix two tablespoons of normal liquid dish soap with water and shake gently to combine.
With this spray you can get as crazy as you want spraying flies, since pets and children will not be harmed. Outside, you can try spraying your yard with peppermint. One brand is Dr. Author Meredith Fields' formerly placid suburban existence is shattering, and she's not entirely unhappy about it. She feels guilty over placing her mother, Katherine, in a nursing home. Her husband, Keith, wants a divorce. She's emotionally estranged from her children. And her next book is overdue.
As she sorts through her mother's house before selling, she finds clues to Katherine's shadowy past. She begins to understand why her mother related so poorly to her children and is shaken by parallels in her relationships with her own children. When Meredith finds a journal she kept in her twenties, she is reminded of the love she once felt for Keith, and the extent of her loss settles in.
A series of crises forces them to confront their relationship, but will it be enough to put Meredith on the path to mending her shattered family and life? Back in my school days, I loved English and creative writing best. The practical people in my life nudged me toward a more secure profession, nursing. But I continued to write. Newsletters, magazine articles, and private journals and stories filled the gap. The sad truth is that very few auditors have invested in learning science-based pest management and acquiring the credentials permitting them to do so. Like the food industry, the pest management industry is far from without fault.
Both industries need someone looking over their shoulders to help keep things on track. During recent years, there has been a significant loss of common knowledge about pest management strategies and what is needed in a food plant. This seems to have fostered a sense of animosity rather than cooperation. There are many dedicated and informed auditors practicing their trade. Many of them also scratch their heads at some of the edicts coming down from the armchair experts.
Collectively there needs to be an open forum to discuss ideas and concerns. Priorities are the concerns for the safety of the consumer and the integrity of the food products. Keep this in mind and use a little common sense, and we should all be fine.
Fly Symbolism
The one who has the most number of devices in the end is NOT the winner. The one with a well-thought-out, risk-based program free of any pest activity is. I would strongly suggest the audit groups and their entire staff acquire a copy of the National Pest Management Standards for Food Processing and Handling Facilities. This document outlines accepted approaches for pest management in any food handling establishment.
It is a guidance document that should be used to meet the established criteria of an audit scheme rather than simply using the opinion of an ill-informed auditor who may change his mind frequently. The author, who is President of ASC Consulting, was formerly with a food industry auditing organization.
On-the-floor food-safety training in a processing plant can be a challenging proposition, requiring that the lines be shut down or the workers stay overtime, so as to enable training on what not to do as well as what to do and not introduce potential risk into production. Because of this, many processors prefer to keep as much training in the classroom as possible, limiting it to lectures and slides.
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But what if there were a way to immerse food safety training into plant production without actually taking the workers out on the floor? What if there were a way to interest more university students in the area of food science by enabling them to experience a plant environment — without having to bus a class to the nearest willing facility? But there is a great deal more to VR than that. Being able to see the plant and operations in action also enables participants to more easily understand — and the facilitator to explain — complicated matrices, changeovers, etc.
And having a working dairy onsite has provided the team with a unique opportunity to stage food safety issues, show equipment breakdown and cleaning, and focus in on specific equipment. With a number of firsts to its credit — getting FDA approval for hydrogen peroxide use in aseptic packaging, running the first microwave process, and being the first to mass-market a probiotic — the university dairy enterprise system has an illustrious history of industry contributions through its research.
And with the system encompassing the entire chain, from growing the feed to a cow dairy farm to milk and ice cream sales, Cartwright said, it provides students with real-world experience and allows researchers to plug into any part of the chain.
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It all started three years ago when Stevenson was teaching classes in quality assurance and felt the need to be able show online students the real world. In researching ways this may be able to be done, he saw the VR work of Mike Cuales. Having been granted permission from the department to repurpose the course, Stevenson has continued furthering the development and use of the technology, working with his team of food science undergraduate and graduate researchers along with instructional designers.
It is a project which is not only enabling him to take his students into the food processing environment, but also is helping to build student interest in food science — a career area in which the industry is expecting workforce shortages of food safety professionals as Baby Boomers retire. It is for this reason that Tobey and Yamamoto are an integral part of the development team. The ability to use mobile devices and 3-D printers with the virtual reality systems is furthering the momentum of VR and putting it in the hands of faculty and teachers, Tobey said. With its vast range of uses — such as education, tours, long-distance training, entertainment, etc.
But what is unquestionably applicable is the ability to put groups of students or workers into food-processing environments without the associated travel costs, safety issues, or processing disruptions. Whether developed for an NC State class at Howling Cow or worker training at Dean Foods or another food facility, the virtual reality recordings are made on-site at active businesses. Then hot spots are integrated; food safety risks digitally staged, if desired; and facilitator directions added to enable classroom, small group, or one-on-one instruction. Participants interact with the training in various ways:.
With the training tools compatible with standard tablet, mobile, or desktop screens, they are widely accessible for both educational and industry use. There also is a great deal of future evolution for VR training. One example Tobey cited was that of developing a mental model for training of food safety inspectors. What do they look at?
Where are they focusing to inspect for common risks?
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Thus, it is Tobey and Yamamoto who have aided Stevenson in focusing on the learning objectives. In addition to providing training, the VR project has led to numerous research initiatives by the team, including:. Although NC State is interested in working with food companies, that is not its primary purpose, Stevenson said.
It was a philosophy with which both the graduate and undergraduate students on the team agreed. That was so helpful, but it also takes time. No matter how innovative, cool, and awesome the VR technology may be, its ultimate goal is to improve training, increase knowledge and skill, and change behavior. By Al St. Cyr The pest management industry would appear to be entering into another age of countless opinions on how programs should be designed and implemented for food facilities.
A state investigator recently cited a client, who was using pheromone traps to monitor for stored product pests, with improper storage of a pesticide leading to contamination of food products in the warehouse. It was said that since the pheromone was a volatile material, it was contaminating food products in packaging around each trap. This investigator insisted the traps be removed and the food items evaluated for disposal.