JingLong Making Pest Control Easier

As winter sets in, do you think cockroaches disappear without a trace just like other insects? The truth, however, is quite the opposite.

Cockroaches only become less active in winter—they do not vanish and continue to breed relentlessly. They will seek out warm, damp hiding spots such as areas around kitchen stoves, heating pipes, and the insides of electrical appliances, laying the groundwork for a potential infestation outbreak in the coming year.

For this reason, the pressure of cockroach control in food processing premises, especially open-concept bakeries and snack stalls, should never be underestimated.

Do This for Cockroach Control in Food Processing Premises in Winter

Reasons for the High Pressure of Cockroach Control in Food Processing Premises

① A Warm and Comfortable Indoor Environment

In winter, the warm and cozy indoor environment of food processing premises stands in stark contrast to the cold outdoor climate, providing an ideal overwintering habitat for cockroaches.

② Abundant Food Sources

Food processing premises have a plentiful supply of ingredients unaffected by seasonal changes. Food residues, waste and oil stains all create a veritable feeding haven for cockroaches. This provides them with a continuous food source, enabling their constant survival and reproduction in such an environment.

③ Complex Environmental Structure

Food processing premises typically feature intricate equipment and layouts, with numerous hard-to-clean blind spots and crevices. These areas often serve as hiding places for cockroaches and are difficult to eliminate completely. Even after large-scale cleaning operations, cockroaches may stage a comeback if these blind spots and crevices are not thoroughly addressed.

Cockroach Control Measures for Food Processing Premises in Winter

First and foremost, it is essential to identify cockroaches’ hiding spots in a timely manner. Cockroaches are nocturnal and thus hard to detect, and in winter, they are particularly fond of taking shelter around continuously powered electrical appliances such as refrigerators and ovens, as well as in hard-to-clean sanitation blind spots—for instance, near clutter piles and the gaps around doors and windows.

Secondly, it is imperative to adopt safe and highly effective cockroach eradication methods. Food is always present on the premises of food processing facilities, so it is essential to not only prevent cockroaches from contaminating food but also to eliminate the risk of food contamination by pest control products. Therefore, the main cockroach control measures commonly used in food processing premises are as follows:

1. Strengthen indoor environmental sanitation, which is the foundation and key measure. Sanitize all on-site areas effectively: ensure daily collection and disposal of waste, keep workbenches clean and tidy, and cut off cockroaches’ access to food and water sources.

2. Enhance cockroach prevention measures. Conduct regular inspections of walls, facilities and equipment, and repair damaged parts in a timely manner. This reduces the chances of cockroaches sneaking into the premises and also minimizes potential hiding spots for them.

3. Prioritize physical control methods. Place glue traps in cockroach-prone areas such as around food processing workbenches, electrical equipment and cabinets to trap and kill cockroaches. Though not the most efficient method, physical control is highly safe, making it particularly suitable for food processing zones.

4. Chemical Control In cases of a severe cockroach infestation where chemical control is deemed necessary, it is recommended to contact a local pest control company for professional and prudent implementation. Under no circumstances should insecticidal sprays or similar products be used arbitrarily, as this may lead to food contamination and adverse consequences.

JingLong Making Pest Control Easier

Post time: Jan-23-2026