Flies in and around commercial food establishments annoy customers, prompt the assumption of unsanitary conditions, and can serve as vectors for Salmonella, E-coli, Cryptosporidium, Listeria, and more.


There are four basic components of fly management process should be combined in a custom-tailored program, assembled to meet the specific needs of each commercial account. The assembly of such a program should include the following steps; Inspect- which flies, where? and why?, Prescribe: match strategies to treatment options for success, Communicate: communication between the professional pest manager and the customer and Follow-up: fly control, like most forms of pest managementis an on-going process.