Cockroaches Fact Sheet

As cockroaches living in and around buildings require food, water, and shelter sites, reducing the availability of resources in likely to lead to reduction in population size.  The following practices will make buildings less suited to infestation:

1. Clean up after food handling should be immediate, thorough and regularly carried out.  Dishes and utensils should not be left unwashed overnight.  Pet’s feeding bowls should not be left unwashed for periods. Clean-up where possible, proceed immediately the days activities are finished so that food contaminated surfaces are not available overnight.
2. Water availability should be reduced where possible. Unnecessary containers with water, accumulations of water from cleaning activities, leaky taps or pipes should be all checked.
3. Foods should be stored in tight cockroach-proof containers.  Cereals, flours, meats and all other food materials should be kept in a refrigerator or in containers that can be tightly closed.
4. Food storage involves: * Inspection of incoming stock * regular stock rotation * sound food storage practices, whereby food is stored above ground level and where appropriate, away from contact with walls.
5. Garbage should be stored in tightly closed containers.
6. Where feasible, cracks and crevices that may harbor cockroaches should be filled in.  Entry points (eg around pipes) through floors or walls should be blocked off to lessen the possibility or reinfestation or harborage.
7. Equipment in food handling areas should where possible be located above floor level, to facilitate easy and thorough cleaning and thus avoid the build up of wastes underneath.
8. Reasonably regular clean – up of ‘longer term” build up of waste foods (eg grease accumulation around stoves and vents, or spilt food materials at backs of shelves) should be carried out.  Vacuuming of shelves and cupboards will reduce the build up of food particles in cracks and crevices.